Homemade Treats for Valentine's Day

This Valentine's Day, don't worry about buying flowers or making dinner reservations — show your love with these thoughtful homemade (and delicious) gift ideas from Carla Emery.

Kisses: Beat 2 egg whites stiff. Add a pinch of salt, 1/2 cup of powdered sugar, and 1/2 t. vanilla. Drop from a teaspoon onto a lightly oiled cookie sheet. Bake in a 300 degree F oven about 30 minutes until firm and dry. Variation: Add 1/4 cup coconut, or 1 square chocolate, melted and mixed in.

Brandied Cherries: Boil 5 cups sugar with 2 cups water for 12 minutes, or until you have a clear syrup. Pour that syrup over 5 lb. cherries (the small sour kind) and let stand over night. Drain off the syrup and boil it again. Add cherries and boil about 5 more minutes. Take out cherries with a skimmer (the kind with holes to let the juice drain away) and put the cherries into canning jars. Boil the syrup down 15 more minutes. It should be getting pretty thick. Add 2 cups brandy. Remove from heat. Pour over cherries and seal.

Rose Geranium Cake: Sift together 2 cups flour, 1/2 t. salt, and 1 t. baking powder. Cream 1/2 cup butter and 1 cup sugar. Add alternately the flour and 2/3 cup water. Finally, add the unbeaten whites of 4 eggs. Whip hard for 5 minutes. Line a loaf pan with buttered paper and rose geranium leaves. Pour in batter. Bake in a 350 degree oven for 30-45 minutes. Pull the leaves off with the paper when the cake is done. 

Candied Flowers for Valentine’s Day

This year, how about forgoing the standard box of chocolates? Instead, why not wow your Sweetheart with a unique and delicate organic treat? Did you know that mint leaves, rose petals, and the blossoms of orange, lemon, lilac, sweet pea, and violet can all be candied? It gives new meaning to the term “budding romantic!”

Just dip the petals or blossoms in an egg white that’s been stiffly beaten. Consider adding a little additional flavor or color by mixing in a few drops of your favorite extract or food coloring. Next, coat your creations in sugar and dry in a 110˚F oven with the door ajar.

And, while we’re already thinking outside the box, you might consider trying another homemade treat that’s sure to be swoon-inspiring: Brandied Cherries!

Brandied Cherries

Boil 5 c. sugar with 2 c. water for 12 minutes, or until you have a clear syrup.

Pour that syrup over 5 lb. cherries (the small sour kind) and let stand overnight.

Drain off the syrup and boil it again. Add cherries and boil about 5 more minutes. Take out cherries with a skimmer (the kind with holes in it to let the juice drain away) and put the cherries into canning jars.

Boil the syrup down 15 more minutes. It should be getting pretty thick. Add 2 c. brandy.

Remove from heat. Pour over cherries and seal.