Lasting Light Poetry

February 13, 2003

Dear Readers ~ I wanted to wish each and every one of you a Happy Valentine's Day. I have a new Musing for you to read. You will find the link below. I would also like to thank those of you who wrote to me regarding a link on my website which connected to a very undesirable website, instead of the website it should have been linked to. This link is now gone. ~ I am thankful for each and every one of you and appreciate your continued interest and support of Lasting Light Poetry. ~ Have a heart, and share something sweet with someone this Valentine's Day. Shine on.......Karen



Deb and Lynn's Spot ~ no new pages this time, but they'd like to invite you to check out their websites.....

Wee Inspirations - Deb's website
Inspiring poems and stories, greeting cards and a picture tour through Scotland.
Wee Inspirations

Inspirational Gatherings - Lynn's website
A gathering of inspiring poems, postcards, angel poems, living with depression and more.
Inspirational Gatherings

** Happy Valentine's Day from Deb and Lynn


Two Sweet Valentine Recipes From the Board ~

Happy Valentine's Day! ~ Posted by Joni

~~ Black Forest Chocolate Mousse

1 1/4 cups whipping cream
1 can (16 1/2 ounces) pitted Bing cherries, in heavy syrup
1 1/2 tablespoons kirsch (cherry brandy)*
1/2 cup (3 ounces) semisweet chocolate chips
Grated semisweet chocolate, for garnish (optional)
Mint sprigs, for garnish (optional)

In deep, 2-quart bowl, whip cream to form stiff peaks. Reserve 1/2 cup of whipped cream in small bowl; cover and refrigerate. Set aside larger amount of cream.

Thoroughly drain cherries in strainer, reserving 1/4 cup of syrup in small saucepan; add kirsch. Place chocolate chips in container of blender. Bring syrup mixture to boil; reduce slightly to about 1/4 cup. Immediately pour over chocolate chips, and blend until completely smooth, scraping sides of container as needed. With rubber spatula, scrape chocolate mixture into larger portion of reserved whipped cream and fold in until streaks disappear. Fold in cherries, reserving 4 cherries for garnish. Cover and refrigerate 2 to 6 hours.

Spoon into 4 stemmed dessert glasses. Dollop with smaller portion of whipped cream, and garnish with remaining cherries, grated chocolate and mint sprigs.

*Note: You can eliminate kirsch and use a total of 1/3 cup syrup from cherries, bring to a boil and reduce to 1/4 cup.


~~ MACAROON KISS COOKIES ~ Posted by Beatrice

1/3 cup butter or margarine, softened
1- 3 oz. package cream cheese
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened coconut flakes
1 bag {8 oz.} Hershey's Kisses Chocolates

Beat butter, cream cheese and sugar in large bowl until well blended.
Add egg yolk, almond extract and orange juice; beat well. In medium bowl whisk together flour, baking powder and salt; gradually add to butter mixture; beating until well blended.
Stir in 3 cups coconut.
Cover; refrigerate 1 hour or until dough is firm enough to handle.

While your waiting. Remove wrappers from Kisses putting them in a bowl and set aside.

Heat oven 350.
Remove and the shape dough in 1-inch balls; roll in remaining 2 cups coconut.
Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until lightly browned.
Remove from oven; immediately press Kiss on top of each cookie.
Cool 1 minute; carefully remove from cookie sheet to wire rack.
Cool completely.
Makes about 4 dozen cookies

HINT: Stir in all 5 cups coconut, then you don't have to roll balls in the coconut, just spoon onto cookie sheet. It's faster and not so messy.


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Don't Wait ~

Don't wait to say the things you mean
Tomorrow may just remain a dream
We know time changes many a plan..
So show your love while you still can

~ Karen Shaw Matteson ~

Shine on...........See You Soon............Karen ~




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