Valentine’s Day is right around the corner, here are two recipes to celebrate this sweetest day!
Sweetheart Pudding
Crust:
3 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup white sugar
Pudding:
3 egg yolks
4 cups milk
1/2 cup white sugar
1 tsp. vanilla
2 Tbs. flour
2 Tbs. cornstarch
Top layer:
3 egg whites
3 Tbs. white sugar
1 tsp. vanilla
Instructions: For crust — mix together, reserve one cup and putting remaining crumbs in pan. For pudding — beat egg yolks first and then fold in the rest of the ingredients and cook over medium heat until thickened. Mix well and pour over crumbs.
For top layer — Beat egg whites, sugar and vanilla till stiff and glossy. Layer onto pudding and top with reserve crumbs. Bake at 350 degrees until nice and brown (about 20 minutes).
Valentine’s Brownie
Brownie layer:
1 package chocolate cake mix
3/4 cup cold butter
1 egg, slightly beaten
Filling:
8 oz. Cream cheese
1 cup powdered sugar
1 cup whipped topping
Pudding:
3 cups milk
1 pkg (3.9 oz) chocolate instant pudding
1 package (3.9oz) vanilla instant pudding
1 teaspoon instant coffee, optional
3 cups whipped topping
Chocolate shavings, optional
Instructions: In a large bowl cut butter into cake mix until mixture resembles coarse crumbs. Add egg, mix well. Press into a greased 9 by 13 cake pan. Bake at 350 degrees for 15-18 minutes or until set. Beat cream cheese and powdered sugar, fold in one cup whipped topping. Spread over cooled crust, refrigerate until set.
In a bowl whisk together milk and both puddings. Let stand for five minutes or until slightly thickened. Spread over cream cheese mixture. Top with three cups whipped topping. Sprinkle with chocolate shavings. Refrigerate at least two hours before serving. Delicious served with ice cream.
Gloria Yoder is an Amish house-wife in rural Illinois. She is the third writer of The Amish Cook column since its inception in 1991. Yoder can be reached by writing: The Amish Cook, P.O. Box 157, Middletown, Ohio 45042.
