The Times

Wednesday, February 2, 1977, page 9 (of 29)

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The Times Guide South Dade Living • People • Places • Participation

Wednesday, February 2, 1977 9/28

Valentine's Day Too shy to speak out? Say it with sweets FOOD

Hearts and flowers become delicious Valentine treats when you make this Valentine Cake or these Sweetheart Cookies, Love Patties and Cherry Heart Tarts Valentine's Day is everyone's best excuse for renewing a romance. It is the time to bring out all those sentimental feelings that are often kept tucked away and out of sight the rest of the year. It is the best time to start a new romance or rekindle an old flame. But . . .wait, you say you're just too shy to speak out your heart's sweet words? Then do it in food. Go ahead. Be brave. Try any one of these sweet edible sentiments. If you need lots of room to express yourself, or have a love with a king-sized appetite, bake a Valentine Cake. Ribbon it with Light Chocolate Frosting and then add something loving in the way of a message that is all your own to the one you care about. Quote from a favorite shared song, snatch a clever phrase from a valentine or say something original on a batch of Sweetheart Cookies for all the family, with special words for each and ever member. When rosy words are just too much for you to ever express, even in frosting, say, "I love you" through to menu sweet dessert like Cherry Heart Tarts. The tart shells are baked in gelatin molds (you could use muffin cups) filled with a cherry pie filling and outlined with whipped cream. And, since Valentine's Day often means a box of candy, try making Love Patties, using no-cook candy recipe. Cut them into various shapes with a cookie cutter, box them, wrap them in red tissue and tie a nosegay on top. You'll need to say no more. Love Patties 1/3 cup margarine 1/3 cup Karo light corn syrup 1 teaspoon vanilla 1⁄2 teaspoon salt 1 package (1 lb) confectioners sugar In large mixing bowl stir together margarine, corn syrup, vanilla and salt until smooth. Add confectioners sugar all at once and mix in first by spoon; then with hands. Turn out onto board and knead until mixture is well blended and smooth. Roll or pat out 1⁄2-inch thick and cut in shapes with small (1-inch) cookie cutters as desired. Store covered in refrigerator. Makes 1 1/3 pounds, or about 60 pieces. Valentine Cake Using one (18 1⁄2 oz) yellow cake mix, prepare cake following package directions. Pour batter into ungreased 13 x 9 x 2 inch baking pan, and bake following package directions. When cake is removed from oven, let stand on rack until cool. Loosen edge of cake with spatula and remove from pan. Cut a heart shape out of paper and place pattern on top of cake. Cut out heart shape with serrated knife, and cut small hears from remaining cake pieces. Frost sides of cake with Vanilla Frosting (recipe follows) and then swirl frosting on top reserving 1/3 cup for small hearts. Frost small hearts. Using a pastry tube, pipe edge of cake with Light Chocolate Frosting (recipe follows). Vanilla Frosting 3⁄4 cup margarine 3 tablespoons Karo light corn syrup 1⁄2 teaspoon salt 1⁄2 teaspoon vanilla 1 tablespoon milk (about) 2 1⁄2 cups sifted confectioners sugar In medium bowl stir together margarine, corn syrup, salt and vanilla. Alternately add milk and confectioners sugar, beating until smooth and creamy after each addition. (Add enough milk to make good spreading consistency.) Makes enough to frost one layer or about 1 1⁄4 cups. Light Chocolate Frosting 1⁄4 cup margarine 1 cup sifted confectioners sugar −1 teaspoon cocoa, unsweetened 1 teaspoon water In small bowl stir together margarine and confectioners sugar, beating until smooth. Add cocoa and water. Mix thoroughly. Makes about 1⁄2 cup. Cherry Heart Tarts 2 cups sifted flour 1⁄4 teaspoon salt 2/3 cup margarine 3 tablespoons cold water 1 recipe Cherry Filling (recipe follows) Whipped cream or topping In medium bowl stir together flour and salt. With pastry blender or two knives cut in margarine until coarse crumbs form. Sprinkle water over mixture while tossing to form ball. Press dough firmly into ball with hands. Divide dough into 12 equal pieces. Press each piece into heart-shaped gelatin molds or 2-inch muffin cups pushing dough up sides. Prick dough well with tines of fork. Bake in 475 degree oven 8 to 10 minutes or until lightly browned. Cool on wire racks. When cool, invert to release pastry shells; remove pans. Fill each shell with cherry filling. Pipe whipped cream or topping around edge of tart. Makes 12 tarts. Cherry Filling: Drain 1 can (16 oz) pitted sour cherries packed in water, reserving liquid. In small saucepan, stir together 1⁄2 cup sugar, 2 tablespoons corn starch and 1⁄2 teaspoon salt. Gradually stir in 1⁄2 cup reserved liquid from cherries. Cook over medium heat, stirring constantly, until mixture comes to boil and boils 1 minute. Stir in 1 tablespoon margarine, 1 teaspoon lemon juice and drained cherries. Cool. Sweetheart Cookies 3 cups unsifted flour 1 teaspoon baking powder 1⁄4 teaspoon salt 1⁄2 cup margarine 1/3 cup sugar 1⁄2 cup light corn syrup 1 egg 1 teaspoon vanilla 1 recipe Cookie Glaze (recipe follows) In medium bowl sift together flour, baking powder and salt. In large bowl stir together margarine, sugar, corn syrup, egg and vanilla, until blended. Add flour mixture, about 1/3 at a time, beating well after each addition. Chill until firm enough to handle. Remove from refrigerator about 1/3 at a time and surface to 1⁄8 inch thickness. Cut into heart shapes. Place on ungreased baking sheet. Bake in 400 degree oven 8 to 10 minutes. Place cookies on metal rack over pan. Pour glaze over cookies letting excess fall into pan. Scrape pan frequently and reuse excess glaze. If necessary thin slightly by stirring in several drops of water at a time. If desired, decorate with Light Chocolate Frosting (see recipe following Valentine Cake). Makes about 5 dozen (2-inch) cookies. Cookie Glaze: In small saucepan stir together 3⁄4 cup sugar, 1/3 cup water and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until mixture comes to boil. Remove from heat. Cool 5 minutes. Gradually stir in 2 1⁄2 cups confectioners sugar, beating until smooth after each addition. Mixture should have a syrupy consistency. Makes 1 1⁄4 cups glaze.

Country Club members dance to Guy's 'sweetest music' •on the town • • • pat gabriel

Guy Lombardo, brought his music, the sweetest this side of heaven, to the Country Club of Coral Gables for the annual "love" affair. More than 600 came to dine and dance and share the nostalgia of years past mixed with the tempo of the '70s. It was a black tie night for some men, for others a well out business suit but, it was definitely long gowns for the ladies. The service was wonderful, smiling waitresses and waiters saw to every need. Mary and Cal Mitchell in their Gables winter home for six months left North Carolina before the heavy cold arrived. The happy couple have been touring Europe and cruising the briney deep. Chauncey and Muriel Stone never missed a dance, the doctor was not on call. Nelson and Georgine Burt made it a foursome with Don and Anne Bellamy. John and Hazel Bartelds, Ed and Jane Greenop, John and Betty Rode and Judy and Dick Hoeller dancing shoulder to shoulder on the crowded floor. Big Dave Hawkins was waltzing with Ivah Miller and Ken Wittich was tripping the light fantastic with Gladys Wilson. Helen and Ray Reichling made the Lombardo scene, they have been working on their new boat, decorating it just the way they want it, should be ready for a spring rendezvous. Sam Elcook was there with his pretty blonde steady Carol Hanna. He whispered some very happy news about themselves so, I am sure it can be told. They are engaged, congratulations, no date set for the "I do's" yet. Club president and first lady Peter and Mary Franzino danced every set, really enjoying "their" party. Jim and Rita Davant said it seemed like old times, the big band era back again. She was celebrating her birthday one day removed. Gene and Phyllis Jeager table mated with Dick and Dottie Sena and Mary and Dan Wick. Henry and Willa Simmonite never miss the Lombardo concert, they danced to his music as newly-weds in New York. Lew and Koma Entin hosted John and Joan Schulte. Guy's music was a little before their time but they never missed a dance. Pat and Ed Saunders at the Board of Directors table were answering questions concerning her recent recipe for grits, is or are, that is still the burning query. There is no question about Mr. Lombardo and his band, same time next year. Kings Bay plus The workmen surprised everyone at Kings Bay and the new addition to their Copper Mine dining room has been officially opened. It is a romantic setting is subdued lighting from hand crafted copper chandeliers, burnished copper walls and an open view of the water. Manager Jean Curran was smiling and rightly so, it is a beauty spot. Speaking of Jean, she is in a unique position, one of only six lady Club managers in the United States and they love her there. Reunion Calling all University of Virginia alumni to a cocktail and dinner bash at Riviera Country Club Friday Feb. 4. Law School Dean Emerson Spies will be the guest speaker. Chairman for this local get-together is Don Slesnick with Jeannett assisting in the wings. Grecian delight The parade of "country" suppers at Vizcaya is in high gear. This year, La Lega dei Vizcayani (the under 35 committee) have selected Greece for their theme and Feb. 5 their day. Chairmen Maida and Tom Farrar have promised Greek all the way from stuffed grape leaves and other native delicacies to the entertaining belly dancing. Janice and Bill Burd, Joan and Malcom MacNeill, and Ginny and Elliott Dunwody have studied Greek history so you will share an authentic evening. Professional dancers will bring national and folk dances and the band will swing into dance music for you later in the festivities. Laura and Bill Walker, Sylvia and Peter Buhler and Jerry and Skip Berouncky areworking committee members too. It all begins at 7 p.m. on the Mound and dress is informal. Masque on tap The Bal Masque Imperiale de la Russie hosted by the Ballet Society is drawing closer. Feb. 26 at the Four Ambassadors with dancing, dining and the fantasy of the Masque parade. The corp of the Miami Ballet Company will entertain.