Cherry Berry Fudge

From the kitchen of One Perfect Bite...As a child I was regularly scolded for the way I picked chocolates from a box. While I still consider it to be terribly unfair, we were expected to eat whatever we took from the box. I was about six years old when I learned a well-placed thumb in the bottom of a chocolate would assure that I didn't have to deal with the dreaded coconut or candied fruit that masqueraded as candy. As far as I was concerned, they were only a step or two above canned peas and any scolding I received was far better than having them cross my lips. I still have that aversion. The trouble is the Silver Fox does not. He loves both. Several years ago I found a really quick recipe for a chocolate and berry fudge that I make for him at this time of year. It is very easy to prepare and the type of dried fruit that is used to make it can be varied. He prefers cherry, but cranberries, blueberries or apricots can also be used. This is as straight forwarded as a candy recipe can get and if you enjoy the chocolate and fruit combination, you'll love the fudge. As for me, I find solace in turtles or chocolate covered caramels. Here's the recipe for a cherry berry fudge that's perfect for Valentine's Day.

Cherry Berry Fudge...from the kitchen of One Perfect Bite courtesy of Taste of Home Magazine

Ingredients:
2 cups (12 ounces) semisweet chocolate chips
1/4 cup light corn syrup
1/2 cup confectioners’ sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
1 package (6 ounces) dried cherries
1/3 cup chopped walnuts

Directions:
1) Line an 8-in. square pan with foil. Coat foil with cooking spray. Set aside.
2) In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until melted. Remove from the heat.
3) Stir in confectioners’ sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cherries and walnuts. Spread into prepared pan; refrigerate until firm.
4) Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/3 pounds (64 pieces).







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Cinnamon Love Knots

From the kitchen of One Perfect Bite...In the late Middle ages it was customary for couples to wear love knots on St. Valentine's Day. These were pins knotted to form the symbol for infinity, ∞, suggesting a love so strong that it was eternal and could not end. The knots were made of gold, a metal chosen because it never tarnished or lost its perfection, and they were given to one's sweetheart on St. Valentine's Day. It was a lovely custom that, sadly, is now practiced only in the breach, but just thinking of it brought this recipe to mind. I thought it would a lovely treat for those of you who would like to celebrate the day with something other that chocolate or lemon. This is a recipe for edible love knots, a sweet pretzel-like twist guaranteed to make your breakfast or brunch an occasion to remember. I've seen the recipe in many places, but the two sources I think should be credited with it are Taste of Home Magazine and the website The Baking Pan. I loved working with this dough. It is velvety and light and quite easy to knead. The rolls take some time to form but they are so attractive that I chalked it up to time well-spent. I did make a few changes to the recipe that I want to share with you. The ingredient list calls for 3/4 cup of butter to coat the ropes prior to knotting. I cut that amount significantly and used just 1/4 cup to coat mine. I also used a mix of granulated and light brown sugar to add more flavor to the coating. It is important not to overbake these, so keep an eye on them and don't exceed the time suggested in the recipe. If they bake too long they will lose their pillowy softness. I know those of you who try these will be pleased and I know the folks at your table will be delighted. Here's the recipe.

Cinnamon Love Knots...from the kitchen of One Perfect Bite courtesy of Taste of Home and The Baking Pan

Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/2 cup butter, melted and cooled
1/2 cup sugar
2 eggs, lightly beaten
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
Cinnamon Sugar Topping
2 cups sugar
2 tablespoons ground cinnamon
3/4 cup butter, melted

Directions:
1) In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a soft dough.
2) Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3) Punch dough down; divide into three portions. Cover two portions with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on parchment lined baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
4) Meanwhile preheat oven to 375 degrees F. When ready to proceed, for bake 12-14 minutes or until golden brown. Cool on wire rack. Yield: 3 dozen.








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Lemon Shortbread Heart Cookies

From the kitchen of One Perfect Bite...I promise not to overdo it, but I'd be forced to surrender my blogger badge if I failed to pay homage to Valentine's Day with at least a recipe or two. I love shortbread cookies and was delighted to find one that is shatteringly crisp and lemon scented. These are adult cookies that are perfect for a holiday tea. The cookies can, of course, be frosted, but a thin sprinkling of sugar works just as well. If you think the hearts are too hokey, a plain cookie cutter can be used. These cookies are very easy to make, but they can be tricky to roll and cut. Be sure to follow the directions in the recipe and keep the dough chilled. I carry it a bit further and actually cut the cookies on the pans used to bake them. I've found they better keep their shape if they are not moved once cut. I must also admit that I use really good butter to make these and other shortbread cookies. It's worth the cost to use the best product when there are so few ingredients in a recipe. Those of you who love lemon sweets and treats will really be pleased with these cookies and I promise to have something for those on the chocolate side of the fence before Cupid rears his curly head. Here's the recipe for the first of the Valentine's Day treats.

Lemon Shortbread Heart Cookies...from the kitchen of One Perfect Bite courtesy of Bon Appetit Magazine

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup powdered sugar
2 teaspoons (packed) finely grated lemon peel
1/2 teaspoon vanilla extract
1 cup all purpose flour
Generous pinch of coarse kosher salt
2 teaspoons (about) sugar
Additional powdered sugar (optional)

Directions:
1) Line 2 large rimmed baking sheets with parchment paper. Using electric mixer, beat butter and 1/4 cup powdered sugar in medium bowl until smooth. Beat in lemon peel and vanilla. Add flour and coarse salt and beat just until blended. Transfer dough to large piece of plastic wrap and press into disk. Cover dough with another piece of plastic wrap and roll out dough to 1/4-inch thickness. Place wrapped dough on another baking sheet and chill until firm, 20 to 30 minutes.
2) Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350 degrees F. Transfer wrapped dough to work surface; remove top sheet of plastic. Using a 2 to 2-1/2-inch heart-shaped cookie cutter dipped in flour, cut out cookies and place on 1 parchment-lined baking sheet, spacing 1 to 1-1/2 inches apart. Reroll dough scraps to 1/4-inch thickness and cut out additional cookies; place on second parchment-lined baking sheet. Sprinkle top of cookies lightly with sugar (about 2 teaspoons). Chill 10 minutes.
3) Bake cookies until light brown on bottom and just barely golden around edges, about 15 minutes. Transfer cookies to rack and cool completely. Sift powdered sugar lightly over top of cookies, if desired. These can be made 3 days ahead. Store in single layer in airtight container at room temperature. Yield: 12 to 16 cookies.








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