Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth. Strain to remove seeds. At this point (before
liqueur is added), remove 1/4 cup (60 mL) of the purée and reserve for
filling. Stir liqueur into remaining purée. Refrigerate until ready to
serve. (Best if made 24 hours ahead.)

Cake Roll: Preheat oven to 375º. Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan. Stir together dry ingredients except coffee and sugar. Set aside.

Place eggs in a bowl of hot tap water for 3 minutes to bring to room
temperature. Separate eggs.

In small narrow bowl, blend together yolks, rum flavoring and coffee
granules. Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes. Set aside. Clean beaters well in preparation for next step.

In larger bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.

Briefly fold yolks into whites without being too thorough. Sift dry
ingredients over egg mixture in three parts, and gently fold in until
barely incorporated. Turn into prepared pan, and smooth to edges with as few strokes as possible. Bake for 12 to 15 minutes, until top springs back when gently pressed with finger. Do not overbake.

As cake is baking, lay out a linen cloth larger than the baking pan, and
sprinkle with sifted confectioners’ sugar. As cake is removed from oven, immediately turn cake out onto prepared cloth. Gently remove parchment or wax paper from bottom. Grasping cake from the shortest side, (the 10″ side), roll cake and towel together, so that towel remains inside the cake roll. Set aside to cool, seam side down.

Filling: Combine cold water and 1 tablespoon liqueur. Sprinkle gelatin
over and allow to soften for 2-3 minutes. Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Combine reserved purée with gelatin mixture. Refrigerate until syrupy. (If it gels too quickly, simply warm again.)
Whip cream with sugar and vanilla until stiff. Fold purée/gelatin mixture
into sweetened whipped cream. Refrigerate until ready to use.
Stir remaining 1 tablespoon liqueur into jam. Carefully unroll cake,
remove towel and spread jam over unrolled cake. Top with mousse, sprinkle with fresh raspberries, if available. Roll up again, seam side down.

Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth. Brush all crumbs from surface of cake roll.

Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface. Refrigerate cake for 10 minutes. Reheat glaze so that it pours easily. (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum. Refrigerate until ready to serve.

To Serve: Remove from refrigerator 15 – 20 minutes before serving. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Pass raspberry sauce around the table.

Source:
  “Oregon Raspberry & Blackberry Commission”
S(Internet address):
  “http://www.oregon-berries.com/“

Yield:
  “1 Cake roll”

In double boiler top over hot, not boiling water, melt chocolate. Blend in Fluff®, add flavorings (see Notes). Cool slightly. Shape into 1/2-inch
balls.

Source:
  “Marshmallow Fluff®”
S(Internet address):
  “http://www.marshmallowfluff.com“
Yield:
  “1 Pound”

In a small bowl with an electric mixer, combine pudding mix and milk.

Beat on low speed 1 to 2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping.

Spoon into parfait glasses or other dessert dishes; let chill until serving time. 

Serving size: 3/4 cup

Description:
  “This heavenly dessert is quick and convenient.”
Source:
  “Cherry Marketing Institute”
S(Internet address):
  “http://www.cherrymkt.org/index.html“

Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze.
In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set
aside.

In a small bowl, whip egg white until soft peaks form; add sugar and beat until stiff. Fold egg white into whipped cream; add almonds and cherries.

Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm.

Spread chocolate ice cream over egg white mixture; freeze 2 hours, or
until firm.

In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside.

Quickly dip mold into hot water (about 8 seconds). Invert onto chilled
platter. Spread with whipped cream and sprinkle with pistachio nuts.

Serves 10 to 12.

Source:
  “Ragú”
S(Internet address):
  “http://www.eat.com/index.html“

Preheat oven to 350 degrees F. In a medium bowl, combine flour and 1/8 teaspoon salt. Cut in shortening with pastry cutter or 2 knives until
mixture resembles coarse meal. Add water; mix until dough forms a ball.

Roll out dough on lightly floured surface into a 14-inch circle. Line a
9-inch pie pan with dough; crimp edges and set aside.

In a large bowl, combine almonds, sugar, crushed cookies, cocoa, milk,
butter, eggs, coffee, almond extract, baking powder and 1/8 teaspoon salt.

Mix well; pour into pie shall.

Bake 35 to 40 minutes, or until set. Cool. Serve with whipped cream.
Source:
  “Ragú”
S(Internet address):
  “http://www.eat.com/index.html“

Combine all ingredients, leaving cherry pie filling and chips to the end.
Pour into a greased and floured bundt pan. Bake at 350ºF for 1 hour until done. Cool. Sprinkle with Big Chief powdered sugar, or make a glaze to drizzle on cake. This makes a very moist cake.

Description:
  “A sweet something for your valentine!”
Source:
  “Monitor Sugar”
S(Internet address):
  “http://www.monitorsugar.com/“

In large bowl mix 2 cups flour, undissolved yeast, sugar and salt.
Combine milk, chocolate chips, water and butter in small saucepan. Stir
over medium-low heat until chocolate melts and temperature reaches 125º to 130ºF. Gradually add to dry ingredients; blend well. Stir in enough remaining flour to make soft dough.

Knead dough on lightly floured surface 4 minutes or until smooth and
elastic. Cover; let rest 10 minutes.

Prepare Chocolate Filling: In small bowl combine flour, sugar and
unsweetened cocoa. With fork or pastry blender, cut in butter or
margarine; blend well. Stir in egg yolks.

Divide dough into 10 pieces. Roll each piece into 4 × 8-inch oval.

Crumble about 3 tablespoons Chocolate Filling over each oval. Roll up from short end. Pinch seam to seal. Place rolls, seam side down, on greased baking sheets. With sharp knife, make 5 slits in top of each roll, cutting halfway through roll. Curve ends to make crescent shape.
Cover, let rise in warm place, free from draft until almost doubled in
size, about 45 minutes. Bake at 375ºF. 15 to 18 minutes or until done.
Cool on wire rack. Top with sieved confectioners’ sugar, if desired.

Source:
  “Fleischmann’s Yeast”

S(Internet address):
  “http://www.breadworld.com/index.html“

Yield:
  “10 Crescents”

Directions
1. Preheat oven to 375 degrees F. On a lightly floured surface, roll the Chocolate Pastry to 1/8-inch thickness. Using a 2-3/4-inch round cookie cutter, cut into 24 circles. Fit circles into 1-3/4-inch muffin cups, pressing to bottoms and up sides. Bake for 5 minutes.

2. Meanwhile, for filling: In a heavy small saucepan, combine unsweetened chocolate and butter; heat and stir over low heat until melted and smooth. Remove from heat. Stir in sugar, jam, and egg just until combined. Stir in flour, baking powder, and salt. Spoon a scant 1 tablespoon of the filling into each pastry-lined muffin cup.

3. Bake for 12 to 15 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely.

 
4. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.

5. In a small saucepan, combine white chocolate and shortening; heat and stir over low heat until melted. Drizzle over tarts. Let stand until white chocolate is set.

6. Chocolate Pastry: In a medium bowl, stir together 1-1/4 cups all-purpose flour, 1/3 cup sugar, and 1/4 cup unsweetened cocoa powder. Using a pastry blender, cut in 1/2 cup cold butter until mixture is crumbly. In a small bowl, whisk together 1 egg yolk and 2 tablespoons cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just until a ball forms. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.

7. Chocolate Ganache: In a small saucepan, heat 1/4 cup whipping cream over medium-high heat just until boiling. Remove from heat. Add 3 ounces semisweet chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using. 

Makes: 24 tassies

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.
If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape.* Generously prick heart crust with fork. Bake in a preheated 450 degree oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the remaining crust.

Combine cream cheese, confectioners’ sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.

To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator.
Makes 8 to 10 servings.

Description:
  “Taste-tempting flavors of hot fudge sauce and whipped cream pair up with cherries for a dessert that is guaranteed to melt hearts.”
Source:
  “Cherry Marketing Institute”
S(Internet address):
  “http://www.cherrymkt.org/index.html“
                                    – - – - – - – - – - – - – - – - – - –
Per Serving (excluding unknown items): 505 Calories; 27g Fat (47.6% calories from fat); 5g Protein; 62g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 354mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 3 Other Carbohydrates.
NOTES : *To make pattern, cut a piece of paper into a heart shape
        about 10 1/2 inches high and 10 inches wide.

Cut butter into pieces and melt in top of double boiler or metal bowl over(but not touching) hot water. Add chocolate, stirring occasionally until smooth. Remove from heat.

Blend in raspberry jam and raspberry liqueur, until smooth. Cover. Freeze until firm, about 2 hours; or refrigerate until firm, 4 hours or overnight.
Place the cocoa or hazelnuts in a wide shallow pie pan.
Using a melon-baller or a tablespoon, scoop about a tablespoon of the cold chocolate mixture between your palms and roll to form a round ball. Roll in desired coating and place on a sided baking sheet. Repeat until all the chocolate mixture is gone. Cover tightly with plastic wrap until ready to serve. Remove from refrigerator about 10 minutes before serving.

Description:
“The most beloved of French candies, the Truffle is fast becoming one of America’s favorites, too. Our version has an optional cocoa powder dusting, (although in France, it is considered by many to be a requirement!) or a crunchy hazelnut outer coating.”
Source:
“Oregon Raspberry & Blackberry Commission”
S(Internet address):
“http://www.oregon-berries.com/“
Yield:
“36 Bite-size truffles”
- – - – - – - – - – - – - – - – - – -
Per Serving (excluding unknown items): 135 Calories; 10g Fat (63.3% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.
NOTES : This recipe may be prepared up to 5 days ahead if truffles
are covered tightly and refrigerated. They may also be
frozen for up to a month, double wrapped in plastic.