Valentine's

1/3 cup butter or margarine, softened 1/3 cup sugar 2 tsp. grated lemon zest 1 tbsp. lemon juice 1/4 tsp. vanilla extract 1 cup flour 1/2 tsp. baking powder 1/4 tsp. salt

1 1/4 cups flour 1/4 cups sugar 1/2 cup cold margarine or butter 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk 1/4 cup unsweetened cocoa 1 egg 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1 (8-ounce) milk chocolate bar, broken into chunks 3/4 cups chopped nuts (optional)

Make 12 cones: 3 tablespoons all-purpose flour 1 tablespoon unsweetened cocoa powder 1/4 cup sugar 1 egg white 2 tablespoons unsalted butter, melted 2 tablespoons chopped pistachios Filling: 1 cup whipping cream 2 tablespoons Framboise (Raspberry liquor) 4 ounces strawberries, hulled

1 cup powdered sugar 1 cup butter or margarine, softened 1 tablespoon white vinegar 2 1/4 cups Gold Medal® all-purpose flour 3/4 teaspoon baking soda 1 1/2 teaspoons ground ginger 1/4 teaspoon salt 6 drops red food color Creamy Decorator's Frosting, if desired (below)

1 pound semi-sweet chocolate squares 1/2 cup whipping cream 1/4 cup butter or margarine 1/2 cup natural California pistachios, chopped Ground pistachios or Cocoa or Chocolate sprinkles

1/2 cup baking cocoa 1/2 cup hot water 1-1/4 cups sugar, divided 3/4 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 4 eggs, separated 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/4 teaspoon cream of tartar Frosting: 1-1/2 cups whipping cream 1/4 cup confectioners’ sugar 15 small fresh strawberries, halved Fresh mint, optional

1 egg 1/3 cup milk 1/4 cup applesauce 2 tablespoons butter or margarine, melted 1 teaspoon almond extract 2 cups Gold Medal® all-purpose flour 1/2 cup sliced almonds 1/3 cup granulated sugar 3 teaspoons baking powder 1/2 teaspoon salt 4 1/2 teaspoons strawberry or raspberry preserves Powdered sugar

3 half-pint containers of fresh raspberries (about 18 ounces), or 1 pound frozen raspberries 4 large egg yolks 1/2 cup granulated sugar 1/2 cup light corn syrup 2 tablespoons kirsch or champagne 3 large egg whites 1 cup heavy cream 1 tablespoon superfine sugar Bittersweet Chocolate Hearts Confectioners' sugar, for garnish

Cupcake - Muffin Recipe: 3 cups flour 2 cups sugar 1/2 cup cocoa 2 teaspoon baking soda 1/2 teaspoon salt 2 cup water 1/2 cup plus 2 tablespoons vegetable oil 2 teaspoons vanilla Frosting: 8 ounce cream cheese; softened 1 egg (egg safety) 1/3 cup sugar Valentine Decorations: Lips Puffy Picks Valentine Glitter Ring or similar Small candy hearts, if desired

1 cup butter or margarine, softened 3/4 cup powdered sugar 1 teaspoon almond extract 1/4 teaspoon red food color 2 cups Gold Medal all-purpose flour 1/4 cup sliced almonds 1/4 cup white baking chips 1 teaspoon shortening Small candy hearts, if desired