Sweet concoctions suitable for Valentine's Day treats for all

Sweet treats for Valentine's Day just seemed to be the right recipes for today. With Valentine's Day later this week, many people will be planning dinner in or dinner out, and those plans may include a sweet treat to finish off the meal.

Whatever your plans are, these recipes may be just the recipe you have been looking for. I hope you get to share it with someone very special.

Red Raspberry Crumb Bars

• 3 cups all-purpose flour
• 1 1/2 cups sugar, divided
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup shortening
• 2 eggs, lightly beaten
• 1 teaspoon almond extract
• 1 tablespoon cornstarch
• 4 cups fresh or frozen raspberries

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13- x 9-inch baking dish.

In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.

Bake at 375 degrees for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

Chocolate Truffle Cupcakes

• 1 1/2 cups semisweet chocolate chips
• 1/2 cup plus 2 tablespoons sweetened condensed milk
• 1 teaspoon butter
• 2 teaspoons vanilla extract
• Cupcakes:
• 1 package devil's food cake mix (regular size)
• 4 eggs
• 1 cup (8 ounces) sour cream
• 3/4 cup canola oil
• 1/2 cup water
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream, whipped, optional

For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-inch balls; chill 1 hour longer.

For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350 degrees for 17-22 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired. Yield: 2 dozen.

Lighter Chocolate-Covered Strawberry Cheesecake

• 1 3/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
• 1/4 cup butter, melted
• 1 pound fresh or frozen strawberries, thawed
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 2 packages (8 ounces each) fat-free cream cheese, cubed
• 1 cup (8 ounces) fat-free cottage cheese
• Sugar substitute equivalent to 3/4 cup sugar
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• 12 medium fresh strawberries
• 4 ounces semisweet chocolate, chopped

In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan coated with cooking spray. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until set. Cool on a wire rack.

Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add the cream cheese, cottage cheese and sugar substitute. Cover and process until smooth.

Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set.

For garnish, wash strawberries and gently pat with paper towels until completely dry. Cut tops off berries. In a microwave, melt chocolate; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.

Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Garnish cheesecake with chocolate-dipped strawberries and remaining whipped topping. Yield: 12 servings.

Note: This recipe was tested with Splenda no-calorie sweetener.

Raspberry Lemon Cake

• 3 eggs
• 3/4 cup sugar
• 1/2 cup lemon juice
• 1/4 cup butter, cubed
• 1 tablespoon grated lemon peel

Cake:

• 1 package (3 ounces) lemon gelatin
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1 *¾ cups sugar, divided
• 4 eggs
• 1/2 cup lemon juice
• 4 teaspoons grated lemon peel
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 3/4 cup thawed lemonade concentrate

Frosting:

• 2 packages (3 ounces each) cream cheese, softened

6 tablespoons butter, softened

• 3 3/4 to 4 cups confectioners' sugar
• 4 1/2 teaspoons lemon juice
• 1 1/2 teaspoons grated lemon peel
• 3/4 teaspoon vanilla extract
• 3/4 cup seedless raspberry jam
• Fresh raspberries, optional

For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160 degrees. Cool for 10 minutes. Cover and chill for 1 *½ hours or until thickened.

For cake, preheat oven to 350 degrees. In a small bowl, dissolve gelatin in boiling water; set aside to cool. In a large bowl, cream beat butter, oil and 1 1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon peel and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-inch round baking pans. Bake at for 20-25 minutes or until a toothpick inserted near the center comes out clean.

In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.

To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).

Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour. Yield: 12 servings.

If you are running a little tight on time, this quick and simple raspberry and lemon recipe is still a sweet little treat and is also very pretty when presented on a decorative plate or a pedestal cake plate.

Burst of Lemon Tartlets

• 1 jar (10 ounces) lemon curd
• 1 carton (8 ounces) frozen whipped topping, thawed
• 5 to 6 drops yellow food coloring, optional
• 2/3 cup raspberry cake and pastry filling
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
• 30 fresh raspberries

In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers. Yield: 2-1/2 dozen.

Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Have a great week, and until next time, happy cooking.