Kitchen Krafts

Prepare the cake mix according to the package directions.

Pour the batter into a 10″ x 15″ x 1/2″ (25 cm x 38 cm x 1 cm) jelly-roll pan lined with waxed paper. Bake at 350° F (175° C) for 20 minutes.

Cool the cake in the pan for 15 minutes, then turn it upside down onto waxed paper. Peel away the first waxed paper; cool the cake completely.

Line the jelly-roll pan with waxed paper. Using cookie cutters or cardboard patterns and a table knife, cut heart shapes out of the cake and place them on the jelly-roll pan in a single layer. Put the cakes in the freezer for 20 minutes.

Beat the butter, cream cheese, and vanilla in a large bowl until fluffy. Gradually beat in the confectioners’ sugar for 5 minutes.

Stir in the red food coloring a few drops at a time to the desired shade. Spread the frosting over the tops and sides of the cake hearts.

Decorate the cakes with candies and/or colored sugar.

In a large saucepan over medium heat, cook the milk until almost boiling, but do not boil. At the same time, in a smaller saucepan, do the same with the tomato juice. Remove both pans from the heat.

Sprinkle the baking soda into the tomato juice and stir well. Pour the tomato juice into the milk and stir. Mix in the onion powder, celery salt, and butter. Add salt and pepper to taste, stir, let sit for 3 minutes, and serve.

In a large bowl, stir the first six ingredients together.

In a small bowl, beat the egg, oil, and milk together. Add the mixture to the dry ingredients and stir only enough to moisten the flour. Don’t beat—the batter should not be smooth. (Optional: fold in the nuts.)

Line muffin tins with paper baking cups or grease. Fill each one 2/3 full with batter. Makes about 12.

Bake at 400° F (205° C) for 18–22 minutes.