Why sex is a GOOD thing!

Sex is a beauty treatment. Scientific tests find that when women make love they produce amounts of the hormone estrogen, which makes hair shine and skin smooth.

Gentle, relaxed lovemaking reduces your chances of suffering 
dermatitis, skin rashes and blemishes. The sweat produced cleanses the pores
and makes your skin glow.

Lovemaking can burn up those calories you piled on during that 
romantic dinner.

Sex is one of the safest sports you can take up. It stretches and 
tones up just about every muscle in the body. It’s more enjoyable than
 swimming 20 laps, and you don’t need special sneakers!

Sex is an instant cure for mild depression. It releases endorphins
 into the bloodstream, producing a sense of euphoria and leaving you 
with a feeling of well-being.

The more sex you have, the more you will be offered. The sexually
 active body gives off greater quantities of chemicals called 
pheromones. These subtle sex perfumes drive the opposite sex crazy!

Sex is the safest tranquilizer in the world. IT IS 10 TIMES MORE
 EFFECTIVE THAN VALIUM.

Kissing each day will keep the dentist away. Kissing encourages 
saliva to wash food from the teeth and lowers the level of the acid that 
causes decay, preventing plaque build-up.

Sex actually relieves headaches. A lovemaking session can release 
the tension that restricts blood vessels in the brain.

A lot of lovemaking can unblock a stuffy nose. Sex is a natural
 antihistamine. It can help combat asthma and hay fever.

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Romantic Recipes

ROMANCE RECIPES

Brownie Kisses – serves 12

1 package (1 pound 3.8 ounces) fudge brownie mix

1/4 cup water

1/2 cup vegetable oil 
2 eggs

1 1/4 cups vanilla milk chips

About 25 milk chocolate kisses with white chocolate stripes, unwrapped

1 1/2 tsp shortening

Heat oven to 350. Grease bottom only of springform pan, 9×3 inches. Stir brownie mix (dry), water, oil, eggs and 1 cup of the vanilla milk chips in medium bowl about 50 strokes with spoon or until well blended. Spread in pan. 
Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Immediately place chocolate kisses around outside edge of brownie. Cool completely. Remove side of pan. 
Place remaining 1/4 cup vanilla milk chips and the shortening in resealable plastic sandwich bag; seal. Microwave on High about 30 seconds or until chips are melted. Knead chips until smooth. 
Cut small corner from bag. Drizzle melted chips over top of brownie. Cut into wedges.

Caviar Kisses
1 sm cucumber, scrubbed and-trimmed

1/3 cup sour cream

1 tsp dried dill weed 
Freshly ground black pepper-to taste

1 jar red salmon caviar 
Fresh dill sprigs

8 thin slices whole-wheat-bread 
Butter or margarine

Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream, dried dill and pepper. 
Place one teaspoon of the sour cream mixture on each cucumber slice. 
Garnish each with about 1/2 tsp caviar and a dill sprig. 
Cut bread slices with heart-shaped cookie cutter. Toast and butter. 
Place cucumber slices in center of serving plate and surround with toast hearts.

Chocolate-dipped Strawberries – serves about 1 pound
1 pint fresh strawberries, washed and patted dry, stems intact, and thoroughly air-dried

8 ounces good-quality bittersweet chocolate, broken into chunks

1 tablespoon solid white vegetable shortening

1 ounce Grand Marnier liquor or fruited brandy
Instructions:
Prepare ahead: Wrap pieces of styrofoam in plastic wrap for fruit to rest and drip on. You can also use any firm-fleshed fruit, such as cantelope or orange halves.
Pour about 1 inch of water into bottom of a double-boiler and heat to hot but not simmering. Melt chocolate and shortening in top of double-boiler, stirring occasionally until completely melted and smooth. Remove top pot and place on a heat-safe tripod. Let cool for about 5 minutes. While chocolate cools a bit, carefully spear strawberries with toothpicks. Working quickly, swirl each strawberry gently in the chocolate about halfway up the fruit and place inverted on toothpicks into the styrofoam to cool and harden. When done, place in refrigerator to further set chocolate shell. When completely hardened, use a syringe to carefully inject a bit of the liquor into the center of each strawberry, being careful not to over-fill. Chocolate drippings can be stripped from plastic wrap and retained for other uses.

Chocolate Surprise
Blend together: 
1 1/2 cup plain flour

1 1/2 stick margarine

1 1/2 cup chopped nuts
Press into 9″ x 13″ pan. Bake for 15 minutes at 350 degrees. Cool
Cream together: 
1 cup powdered sugar 
8 oz package of cream cheese
Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.

Mix well: 
1 large box of chocolate INSTANT pudding

3 1/2 cups milk
Spread on top of the second layer.
Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate.

Coconut Kisses – yields about 30 kisses
1 can sweetened condensed milk

2 egg yolks

1 tbsp butter or margarine

1 lb freshly grated coconut

1 tsp vanilla extract
Mix all ingredients well. Cook in heavy saucepan, stirring constantly, until you can see the bottom of the pan (same method as for Brigadiers). Pour onto a plate and let cool completely. Wait until the next day to form the balls. Lightly grease the palm of your hands and form small balls. Roll them in sugar and put in pretty paper cups.

Exotic Love Tea
1 cups water

1/4 cup honey

1 cup apple juice

1/4 teaspoon cinnamon

6 Celestial Seasonings Cranberry Cove Tea Bags
Bring water and juice to a boil. Stir in honey and cinnamon. Add the tea bags. Remove from heat. Let stand for one hour. Add 6 cups cold water Pour into glasses with ice. Sit back, sip and fall in love. 
Can be stored in the refrigerator for three days .

Hot Buttered Rum Mix – serves 12
2 sticks (8 ounces) unsalted butter, softened to room temperature and cut into pieces

1-1/3 cups (packed) brown sugar

1 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

Tiny pinch of ground cloves

1 cup honey
For Each Serving: 
1 to 1-1/4 ounces rum 
Boiling water
Instructions:
Prepare the batter: In a large bowl, cream the butter with the brown sugar, nutmeg, cinnamon, cloves and honey. Continue to beat until the mixture is completely blended and somewhat fluffy. (The batter will keep several days if refrigerated, but allow it to return to room temperature before using.)
For each serving: Pour the rum into an 8-ounce porcelain coffee mug and fill the mug with boiling water to within an inch of the rim. Top with a large spoonful of the “batter” and serve. If you wish, stir the drink before serving; or leave this to the drinker.

Love Letters
125g rice flour

35g plain flour

155g granulated sugar

1 1/2 cups coconut milk (from 1 coconut)

2 eggs

2 egg yolks
Sift rice and plain flour into a mixing bowl. Add in sugar and slowly add the coconut milk. Stir until smooth then add the eggs and egg yolks. Whisk until well blended. Strain the batter. 
Lightly grease love letter moulds with a piece of muslin cloth dipped in oil. Heat mould over charcoal fire. 
When heated, place the moulds open over a bowl of batter and pour a ladelful of batter onto the mould. Close the mould tightly and bake over charcoal fire for about half a minute on each side. 
When golden in colour, remove and immediately fold into a quarter. Press lightly with a tin cover to level the surface. 
Cool and store in an air-tight container or tin.

Red Velvet Ice
2 pounds fresh cranberries

4 cups unsweetened apple juice (seperate into 2 cups each)

3/4 cup of sugar

1 teaspoon grated orange rind
Wash cranberries, combine with only 2 cups apple juice and sugar in a large pot. Cook on high/medium high until cranberries pop…about 8 minutes. Put through a food mill. Add remaining ingredients and chill. Put this mixture into an electric freezer or a hand cranked one. Read the directions on your freezer for the time or crank till it freezes. 
Serve frozen mixture in champagne glasses. It will work 🙂

Romantic Cheesecake
24 oz. cream cheese

4 eggs

2 1/4 c. + 2/3 c. granulated sugar

2 1/2 tsp vanilla extract

5 tsp lemon juice

1 tsp lemon peel, freshly grated

16 graham cracker squares (8 full rectangles OR 1 c. crumbs)

1/4 cup confectioners’ sugar

4 tbsp butter, melted

8 oz sour cream

6 drops green food coloring

1 tbsp cornstarch

10 oz strawberries, crushed

6 drops red food coloring 
Red silk flowers
Combine cream cheese, eggs, 1 3/4 cups granulated sugar, 1 1/2 tsp vanilla, lemon peel and 4 tsp lemon juice. Mix for 20 minutes at medium speed with electric mixer. Crush crackers and combine with confectioners’ sugar and melted butter. Press into bottom of 2-piece removable-bottom angel food cake pan to form crust. (Do not line sides of pan with crust.) Pour cheese mixture into pan on top of crust and bake 35-40 minutes in 350 degree oven. Cool for 30 minutes. 
Frost with sour cream which has been mixed with 1/2 cup granulated sugar, 1 teaspoon of vanilla extract and green food coloring. Return to 425 degree oven for 7-10 minutes. Chill in refrigerator at least 6 hours. At least 8 hours before cake is to be served, remove from pan. Combine cornstarch, 2/3 cup granulated sugar, 1 teaspoon lemon juice, red food coloring and crushed strawberries in a saucepan. Cook until thick and glossy, stirring constantly. 
Cool, pour on cake and chill in refrigerator until cake is to be served. Garnish the hole in the center with silk flowers.

Sweet Dreams Soup
1 small potato, peeled and chopped

2 tbsp butter

1 to 1 1/2 cups leek, chopped

2 large carrots, finely chopped

1/2 tsp grated fresh ginger or

1/8 tsp powdered; or

1/2 tsp curry

1/4 tsp thyme

1/8 tsp nutmeg

1/4 tsp salt

1/2 tsp pepper

1/2 stalk celery, chopped

2 1/2 cups milk 
Garnish: carrot curls and croutons
Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside. 
Melt the butter in a soup pot on medium heat. Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Saut for 5 minutes, stirring with a wooden spoon. 
Add the celery, the remaining carrots, the cooked potato, and the potato broth. Add 1 cup water, and stir. 
Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes. 
In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir. 
Ladle into bowls and garnish.

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