Valentines Day Recipes Ideas

Heart shaped sandwiches.   Let children cut sandwich bread out Using a heart shaped cookie cutter.   Have them spread jam (red color, strawberry, cherry etc.) on the heart shaped bread.

Gingerbread Valentines

Ingredients:
1 cup shortening
1 cup sugar
1/2 teaspoon salt
1 egg
1 cup molasses
2 tablespoons vinegar
5 cups sifted flour
1 1/2 teaspoons baking soda
1 teaspoon each of ground ginger, cinnamon, and cloves
1 package s candies
1 jar silver ball candy decorations if you give it away,
You end up having more!

Procedure:

Thoroughly cream shortening, sugar, and salt. Add egg, molasses, and vinegar. Mix well. Sift together dry ingredients. Add to molasses mixture, mix well. Chill about 3 hours. Roll out, ¹ inch thick, on lightly floured surface. Trace children's hands onto paper and cut out with scissors.  Place paper hands on dough and cut around with a knife.  Place on greased cookie sheet and let children decorate their  own hands. Use s for fingernails, silver balls for rings, etc. 
Bake at 375 degrees for 6 - 8 minutes, cool on wire rack. Makes about 15 hands.

Make heart-shaped mini pizzas for lunch using refrigerator biscuits. 

Cut out many sizes and colours of hearts. Have the children sort them by size, colour, etc. Use the hearts from above and have the children make a collage. Have the children make Heart Frames. 

Use a heart shaped cookie cutter to make heart shaped sandwiches for lunch. Make heart-shaped sugar cookies or pink rice krispie bars. 

STRAWBERRY ALMOND HEARTS
 

1-1/4 cups (300 mL) granulated sugar
1 cup (250 mL) Golden Crisco Shortening
2 eggs
1/4 cup (60 mL) corn syrup or regular pancake syrup
1 tbsp (15 mL) vanilla
3 cups (750 mL) all-purpose flour (plus 4 tbsp/60 mL, divided)
3/4 tsp (3 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) finely-chopped blanched almonds
1/3 cup (75 mL) seedless strawberry jam
Icing sugar(powered)

1. Combine sugar and shortening in large bowl.
Beat at medium speed of electric mixer until well blended.
Add eggs, syrup and vanilla.
Beat until well blended and fluffy.

2. Combine 3 cups (750 mL) flour, baking powder, baking soda and salt.
Add gradually to creamed mixture at low speed.
Mix until well blended.
Stir in almonds.

3. Divide dough into quarters.
Wrap each quarter of dough with plastic wrap.
Refrigerate at least 1 hour.
Keep refrigerated until ready to use.

4. Preheat oven to 375°F (190°C).
Place sheets of foil on countertop for cooling cookies.

5. Spread 1 tablespoon (15 mL) of flour on large sheet of waxed paper.
Place one quarter of dough on floured paper.
Flatten slightly with hands.
Turn dough over and cover with another large sheet of waxed paper.
Roll dough to l/4-inch (6 mm) thickness.
Remove top sheet of waxed paper.
Cut out with floured 3-inch (7 cm) heart-shaped cutter.
Cut out the centre of 1/2 of the 3-inch (7 cm) hearts with a floured 2-inch heart-shaped cutter.
Transfer hearts to ungreased baking sheet with large pancake turner.
Place 2 inches apart on ungreased baking sheet.
Roll out remaining dough, including dough from cut out 2-inch (5 cm) hearts.

6. Bake one baking sheet at a time at 375°F (190°C) for 6 to 8 minutes.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.

7. Spread strawberry jam on 3-inch (7 cm) hearts.
Place hearts with cut out center on top of jam.
Sprinkle icing sugar on top heart.

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