This week’s column is dedicated to all those who celebrate Valentine’s Day.

T-Bones for Two

2 beef T-bone steaks (1 inch thick and 12 ounces each)

2 tablespoons olive oil

1/2 cup packed brown sugar

1/2 teaspoon seasoned salt

1/2 teaspoon lemon-pepper seasoning

1/2 teaspoon lime-pepper seasoning

1/4 teaspoon garlic powder

Brush steaks with oil. Combine the remaining ingredients; rub over steaks. Let stand for 10 minutes before grilling. (Remember grilling isn’t just for summer.) Grill the steaks, covered, over medium heat for five to seven minutes on each side or until meat reaches desired doneness. A meat thermometer should read 145 degrees for rare, 160 degrees for medium and 170 degrees for well done.

Chocolate Ring Cake

3 squares (1 ounce each) unsweetened chocolate, chopped

1/2 cup boiling water

1 cup shortening

1 3/4 cups sugar

4 eggs

2 teaspoons vanilla

2 1/4 cups flour

1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup buttermilk

1 1/2 cups walnuts

In a small bowl, stir chocolate and boiling water until chocolate is melted; cool for 10 minutes. In large bowl cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla and chocolate mixture. Combine flour, salt, baking soda and baking powder; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan.

And of course we can’t forget Presidents Day.

Old-Fashioned Cherry Torte

1 cup crushed saltines

1/2 cup melted butter

4 egg whites

1 teaspoon white vinegar

1 teaspoon vanilla

1/2 cup sugar

1 can (21 ounces) cherry pie filling

1 3/4 cups heavy whipping cream, whipped

Combine cracker crumbs and butter; press onto the bottom of a greased 13-by-9-inch baking pan. In a large bowl, beat egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400 degrees for 10 minutes or until golden brown. Cool completely on a wire rack. Spread cherry pie filling over meringue. Top with whipped cream. Refrigerate for at least two hours.

Our thought for the week: “If wrinkles must be written on our brows, let them not be written upon the heart. The spirit should never grow old.” James A. Garfield