GREAT DESSERT FOR YOUR VALENTINE!!!!
- 4 ounces semi-sweet baking chocolate - 4 squares
- 1/2 cup (1 stick) butter
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 2 eggs
- 1 egg yolk
- 6 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Container: custard cups or soufflé dishes, baking sheet, mixing bowl
Serving Description: 1 cake
Directions
- Grease or butter 4 custard cups or soufflé dishes. Place on a baking sheet.
- Microwave chocolate and butter together in a medium bowl for approximately 1 minute.
- Take the chocolate mixture out of microwave and whisk until the chocolate is completely melted.
- Whisk in vanilla and sugar until blended.
- Lightly beat the eggs and egg yolk together and then whisk them into the chocolate.
- Stir in the flour, cinnamon, nutmeg, and ginger.
- Spoon evenly into the prepared dishes, filling each approximately 3/4 full.
- Bake in a preheated oven at 425° for 10 minutes. The sides should be firm but the centers should be very soft.
- Remove from the oven and let stand for 1 minute.
- Run a table knife around the edges to loosen.
- Invert onto a serving plate.
- Sprinkle with confectioners' sugar or add a dollop of whip cream and strawberries.
HAMBURGER STEW
For an alternative to patties on a chilly February night, try this quick-fix meat and vegetable soup.
Prep Time: 45 Min
Total Time: 45 Min
Makes: 6 servings (1 1/2 cups each)
1 lb lean (at least 80%) ground beef
2 cups diced peeled potatoes
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2
cans (10 1/2 oz) condensed beef broth
2 cups diced tomatoes, undrained (from 28-oz can)
1 tablespoon Worcestershire sauce
DIRECTIONS
1 In 3-quart saucepan or Dutch oven, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. 2 Add all remaining ingredients; mix well. Heat to boiling. Reduce heat to low; cover and simmer 18 to 20 minutes, stirring occasionally, until vegetables are tender.