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Ideas for a food-filled Valentine's Day

By Rosemarie Howard

For the Deseret News

Published: Tuesday, Feb. 7 2012 4:00 p.m. MST

6 ounces pomegranate juice

Juice from one orange

8 ounces vegetable oil

Zest from 2 oranges

Salt and pepper

Place sugar and water in small saucepot. Heat over medium-high heat and make simple syrup. When sugar is dissolved and mixture comes to a boil, add pomegranate and orange juices. Reduce mixture by one-fourth. Remove from the stove, place liquid in a mixing bowl and cool. Add orange zest. Whisk in vegetable oil slowly and season with salt and pepper.

Mixed greens

8 ounces mixed greens

2 fuji apples, cut into quarters, seeded and sliced

1 fresh pomegranate, peeled, seeds reserved

2 oranges, peeled and sectioned

4 ounces bleu cheese (Maytag or buttermilk bleu)

1/2 cup toasted pecans

Combine all ingredients and toss with vinaigrette. Divide into 4 to 6 servings.

— Thanksgiving Point

VALENTINE'S DAY TRIFLE

1 (12-ounce) box red velvet cake mix, plus ingredients to make it (eggs, oil, water)

1 (8-ounce) container frozen whipped topping (such as Cool Whip), thawed

1 (3.4-ounce) container of sour cream

1 box of unprepared chocolate pudding mix

2 cups sliced strawberries

1 can of whipped cream (such as Reddi-wip)

1/2 cup chocolate chips (you can use white chocolate, milk chocolate, semisweet chocolate chips, or even chopped chocolate bars or chocolate curls)

1. Prepare cake as directed on box. Allow to cool and cut cake into about 30 1-inch squares.

2. In a bowl, fold the sour cream and unprepared pudding mix into the thawed whipped topping. Set aside.

3. Line a large trifle dish with one-third of the cake pieces. Spread on a layer of chocolate pudding mixture. Add a layer of strawberries. Repeat layers twice, smoothing out the top layer of chocolate pudding mixture on top. Top with strawberries and a light sprinkling of chocolate chips.

— Megan Brown, The Sweet Tooth Fairy

IMITATION MAGLEBY'S BUTTERMILK SYRUP

1 cube butter

1 cup sugar

1 cup buttermilk

1 tablespoon vanilla

1 tablespoon corn syrup

½ teaspoon baking soda

Bring first five ingredients to a boil in a fairly deep, heavy cooking pot. Add baking soda. Boil 10 seconds and remove from heat immediately to avoid boilover.

Rosemarie Howard lives in a 100-year-old house on Main Street in Springville. She enjoys creating multimedia projects. Her website is at www.dramaticdimensions.com.

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