The Pantagraph from Bloomington, Illinois • Page 17

MIMMMj P(o Wednesday, Feb. 13, 1991 The Pantagraph Desserts that say 14 4 By NANCY GORDON Pantagraph food writer The root of our valentine traditions can be traced to an old English belief that birds choose their mates on Feb. 14. This led to the assumption that men and women would do the same. In the 18th century, an unmarried Englishwoman might spend Valentine's Day trying to determine the identity of her future husband.

She might write men's names on scraps of paper, roll each in clay and drop them into water. The one whose name was on the first paper which rose to the surface was the lucky man. Or, she might pin five bay leaves to her pillow on St Valentine's Eve, hoping to dream of her future husband. Or, the truly adventurous would go to a graveyard on St Valentine's Eve at midnight, run around the church 12 times, sing a prescribed chant, and her true love would supposedly appear. Thank heaven, times have changed! And, with the times, so have the traditions for celebrating this unofficial holiday.

An intimate dinner at a cozy little restaurant is popular but receives heavy competition from a romantic feast cooked at home. This Valentine's Day, combine the two by eating dinner out and preparing a delectable dessert or sweet treat to enjoy at home. Whether it's a gift for a loved one or a special dessert to top off a romantic dinner, Maraschino Angel Cake is sure to be a hit MARASCHINO ANGEL CAKE 1 cup cake flour Vi cup powdered sugar Vi cup finely chopped maraschino cherries, well drained lVi cups (10 to 12) egg whites IVi tsps. cream of tartar 1 cup granulated sugar Vi tsp. salt Vi tsp.

almond extract Cherry Icing, recipe follows Whole maraschino cherries with stems Heat oven to 350 degrees. Mix flour and powdered sugar. Place chopped cherries on several layers of paper towels to remove all liquid. Beat egg whites and cream of tartar in large mixer bowl on medium until foamy. Beat in granulated sugar, about 2 at a time.

Add salt and almond extract, continue beating mixture until stiff and glossy. Lightly fold in flour-sugar mixture, 3 to 4 at a time; fold only until dry ingredients are no longer visible! Fold cherries into batter. Spoon batter into an ungreased, 10-inch fluted or regular tube pan. Cut through batter with spatula to remove air pockets. Bake at 350 de-.

grees for 40 to 45 minutes or until top springs back when lightly touched. Invert pan on a heat-proof funnel or bottle until completely cooled. Remove from pan. Ice and decorate with maraschino cherries. Makes 10 to 12 servings.

Cherry Icing: Mix 1 cup powdered sugar, 1 softened butter or margarine, 1V4 tsps. maraschino liquid, tsp. almond extract and about 2 milk until mixture comes to desired consistency. Makes Vi cup. GRAND STRAWBERRY CAKES 1 cup (Vi pint) whipping or heavy cream Vi cup semisweet chocolate chips 1 tsp.

raspberry or orange liqueur 6 individual sponge cake dessert shells 1 pint strawberries, halved In small heavy saucepan, heat Vi cup cream, chocolate and Vi tsp. liqueur until chocolate is melted. Place dessert shells on individual 'Hi- 9 1 Even a child can say "I love you" to a special friend, teacher, sibling, parent or grandparent with these big cookies. Almost any youngster can make these jumbo cookies for Valentine's Day gifts, though parental supervision may be required. HONEY VALENTINE COOKIES cup butter or margarine, softened cup honey Vi tsp.

almond extract 2Vi cups flour Vi cup finely chopped almonds With electric mixer, beat honey, butter and almond extract until mixture is light and fluffy. Add flour, a cup at a time, beating well after each addition. Mix in almonds. Shape Vi-cup portions of dough into heart shapes, no thicker than Vi-inch, on ungreased baking sheet Decorate as desired. Bake at 300 degrees for 25 to 30 minutes or until edges brown.

Cool 5 minutes and remove from pan. Makes 4 large cookies. 1 ft 4 3f 9 with a Maraschino Angel Cake. In small saucepan, combine Vi cup whipping cream, cocoa and butter; cook over low heat, stirring constantly, until smooth. Remove from heat; cool.

In small mixer bowl, beat cream cheese, powdered sugar and vanilla until smooth. Add cocoa mixture, blending well. Add remaining Vi cup whipping cream; beat until well blended. Spoon mixture into prepared molds. Fold cheesecloth over top.

Place molds on wire rack set in deep plate. Refrigerate 8 hours or overnight To serve, pull back cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve with Strawberry Sauce. Makes 2 servings. Strawberry Sauce: In food processor or blender, puree 1 pkg.

(10-oz.) frozen strawberries in light syrup, thawed; strain puree through fine sieve into small bowl, discard seeds. Stir in 1 kirsch (cherry brandy), if desired. Makes about 1 cup. This Valentine's Day, say "I love you" serving plates and generously drizzle with chocolate mixture; chill. Just before serving, in small bowl with electric mixture, beat remaining Vi cup cream with Vi tsp.

liqueur until stiff peaks form. Arrange strawberries in dessert shells. Top with whipped cream and garnish, if desired, with grated orange peel. Garnish serving plate with remaining strawberries. Makes about 6 servings.

CHOCOLATE COEUR A LA CREME WITH STRAWBERRY SAUCE Vi cup whipping cream, divided 3 cocoa 1 butter, softened 1 pkg. (3-oz.) cream cheese, softened Vi cup powdered sugar Vi tsp. vanilla extract Strawberry Sauce, recipe follows Line two Vi-cup coeur a la creme molds or two 6-oz. custard cups with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling.