White Chocolate Fig Kisses

  • 4 oz white chocolate, chopped
  • 24 dried whole figs
  • ½ cup finely chopped pistachio or macadamia nuts
    •

    Melt chocolate in a double boiler, stirring chocolate often. While chocolate is melting, line a tray with wax paper. Dip fig in chocolate, then into the chopped nuts. Refrigerate briefly until chocolate has hardened. Store figs in refrigerator inside an airtight container with waxed paper between layers for up to one week.

    Double-Dipped Strawberries

  • 36 strawberries, unhulled
  • 1½ cups semisweet chocolate chips
  • A tbs vegetable shortening
  • 1½ cups chocolate sprinkles
    •

    Stir chocolate chips and shortening in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in shallow bowl. Holding 1 strawberry by its green top, dip ¾ of berry into melted chocolate. Let excess chocolate drip off, then dip into chocolate sprinkles. Place on waxed-paper-lined sheet. Repeat dipping remaining strawberries into chocolate, then into sprinkles. Refrigerate until chocolate coating is firm, about 1 hour.
    Can be prepared 8 hours ahead. Keep refrigerated.

    Valentine Bread

  • 10 oz.frozen sweetened strawberries
  • 2 eggs
  • ¾ c oil
  • 1½ c. flour
  • 1 c. sugar
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ¾ c. chopped walnuts

    • Preheat oven to 325 degrees. Thaw strawberries but don’t drain. Puree berries with eggs and oil. Sift dry ingredients into bowl. Stir in strawberry mixture and nuts. Blend well. Pour into lightly greased 9x5 inch loaf pan. Bake for 70 minutes or until tester comes out clear. Let cool in pan.