With Valentine's Day coming up next week, we thought we'd devote this week's Recipe Round-Up to treats that you'll share with your sweeties. Could be a special breakfast treat to enjoy, a heart-shaped lunch, a romantic dinner for two or any recipe that shows you love them. So, tell us...
What are YOUR favorite VALENTINE'S DAY recipes?
Share 'em all in today's Recipe Round-Up!
Here's a recipe to inspire you from our cookbook, Church Suppers...enjoy!
This recipe was shared by Kimberly Hancock from Murrieta, California...the ribbon of raspberry makes them extra special!
1/2 c. butter
2 c. white chocolate
1/2 c. sugar
1 c. all-purpose flour
1/2 t. salt
1/2 t. almond extract
1/2 c. seedless
1/4 c. sliced almonds,
Melt butter in a large microwave-safe bowl on high setting for one minute; stir. Add one cup chocolate chips; let stand without stirring. In a large mixing bowl, beat eggs until foamy. Add sugar; using an electric mixer on high speed, beat for 5 minutes. Stir in butter mixture. Add flour, salt and extract; mix at low speed until combined. Spread 2/3 of batter in a greased and sugared 9"x9" baking pan. Bake at 325 degrees for 15 to 17 minutes, until golden around edges; remove to a wire rack. Heat jam in a small microwave-safe bowl on high for 30 seconds; stir. Spread jam over warm crust. Stir remaining chocolate chips into remaining batter. Dollop batter by tablespoonfuls over jam; sprinkle with almonds. Bake for an additional 25 to 30 minutes, until edges are golden. Cool completely in pan on wire rack. Slice into bars. Makes 16.
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