Sensational Orange Mint Patties Recipes

ORANGE CREAMSICLE PATTIES RECIPE

Steps:

• Gather the ingredients.
• Combine the butter, powdered sugar, and cream in the bowl of a stand mixer fitted with a paddle attachment. Mix everything together on medium-low speed until it is no longer powdery.
• Add the orange and vanilla extracts, and the citric acid, and beat them in until well-mixed.
• Raise the speed to medium-high and beat for an additional 30 seconds until you have a creamy, smooth paste. It should have the texture of Play-Doh-smooth but not sticky, and fairly stiff.
• If it seems too soft or sticky, add more powdered sugar as necessary until it's easy to work with.
• Divide the candy in half, and add a few drops of orange food coloring to half the batch. Stir or knead it in until it's an even color.
• Form each color of candy into a thin log, and twist them around each other several times until you get a swirled pattern.
• Form the swirled candy into a thin tube, about 1 1/2-inch in diameter.
• Wrap it well in cling wrap and twist the ends so that it stays in place.
• One optional, but helpful trick, to keep your candy round on the bottom: cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.
• Refrigerate the candy for an hour, until it is very firm.
• Once firm, use a large sharp knife to slice off rounds about 1/4-inch thick. You should get about 24 to 30 rounds from this recipe.
• Place the white candy coating in a bowl, and microwave it in 30-second increments until melted and smooth, stirring after every 30 seconds to prevent overheating.
• Cover a baking sheet with waxed paper or parchment paper.
• Use a fork or dipping tools to dip a patty completely into the melted coating.
• Once fully submerged, remove it from the bowl, and let the excess coating drip back into the bowl.
• Set the dipped candy onto the prepared baking sheet, and while the coating is still wet, sprinkle the top with orange sparkling sugar or sprinkles.
• Repeat the dipping process with the remaining patties. If they get too soft to dip, chill them briefly in the refrigerator until they're firm again.
• Once all the candies are dipped, refrigerate the tray briefly to set the coating, for about 15 minutes.
• These candies can be kept in an airtight container in the refrigerator for up to a month. For the best taste and texture, serve them at room temperature.

MINT PATTIES

Steps:

• In a medium bowl, cream together confectioners' sugar and margarine. Blend in corn syrup and peppermint oil. Adjust peppermint oil to taste. Chill 30 to 60 minutes, until firm enough to form into patties.
• Shape into balls or patties and chill again for 30 minutes more. Eat as is or dip in melted chocolate and chill again before serving.

PARTY MINT PATTIES

Steps:

• In a small bowl, combine butter and corn syrup. Add 2 cups confectioners' sugar and extract; beat well. Stir in 1 cup confectioners' sugar. Turn onto a work surface sprinkled with remaining confectioners' sugar; knead until sugar is absorbed and mixture is smooth., Divide into three portions. Tint one portion pink and one yellow; leave remaining portion white. Shape into 3/4-in. balls; roll in sugar. Flatten with a fork. Let stand, uncovered, at room temperature for 1 day. Store in an airtight container.

PEPPERMINT PATTIES

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

CREAMY PEPPERMINT PATTIES

Steps:

• Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.

PEPPERMINT PATTY BROWNIES

Steps:

• Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.
• Reserve 2 cups of batter, set aside
• Grease 13x9x2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart.
• Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!

PERFECT PEPPERMINT PATTIES

Steps:

• In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.

HALLOWEEN PEPPERMINT PATTIES

Steps:

• Line 2 baking sheets with parchment paper. Set aside.
• In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours.
• Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.

ORANGE-MINT PEAS

Steps:

• Melt butter in a medium saucepan over medium heat; add in peas, rind, and juice.
• Cook, stirring occasionally, 8-10 minutes or until thoroughly heated.
• Stir in fresh mint, salt, and pepper.
• Garnish with orange rind curls.

LAMB AND MINT PATTIES / BURGERS

Steps:

• Heat the olive oil over low heat.
• Add the onion and cook for 5 minutes until soft.
• Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
• Remove from the heat and allow to cool.
• Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
• Roll large balls of the mixtureand flatten to make burger/patties.
• Sit the patties on a plate and chill in the fridge until firm, if time permits.
• Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
• Serve hot on a roll or with veges or salad on the side.

YORK PEPPERMINT PATTIES

Steps:

• In a medium bow, beat the egg white until it is stiff and forms peaks.
• (Don't use a plastic bowl for this.) Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
• Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
• Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
• Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches.
• Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
• Melt the chocolate chips in a microwave set on high for 2 minutes.
• Stir halfway through the heating time.
• Melt thoroughly, but do not overheat.
• Melting the chocolate chips can also be done using a double-boiler over low heat.
• Drop each patty into the chocolate and coat completely.
• Using 2 forks, one in each hand, lift the coated patty from the chocolate.
• Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
• Chill the peppermint patties until firm, about 30 minutes.

NORTHERN PIKE PATTIES

Steps:

• Mix ingredients well and shape into cake patties.
• Dip the cakes into flour, and fry in hot oil until brown.

SPICY ORANGE-MINT MOCKTAIL

Steps:

• Peel oranges, removing threads and seeds. Cut roughly into cubes.
• Transfer oranges into a blender with water, 3 mint leaves, lemon juice, black salt, and powdered sugar. Blend until smooth.
• Strain into a large glass over ice. Add jalapeno. Taste and adjust salt and sugar as needed. Stir continuously, 10 to 15 times. Add remaining mint leaves as garnish.

SENSATIONAL ORANGE MINT PATTIES

Steps:

• In a large mixing bowl, combine the butter, milk, orange extract, and peppermint extract with an electric mixer or by hand until smooth. Gradually add the powdered sugar, blending thoroughly after each addition. Cover and refrigerate 4 hours or until firm.
• Cover 2 or 3 large baking sheets with waxed paper. Shape the mixture into balls 1 inch in diameter. Place the balls on the waxed paper and flatten with the palms of the hand or the back of a spatula. Cover and freeze one hour, or until firm.
• Cover a large counter top area with waxed paper.
• In the top pan of a double boiler over hot but not boiling water, melt the chocolate candy coating and semisweet chocolate together, stirring until smooth. Using a fork or a specially designed dipping tool, dip the mints into the melted chocolate until coated. Drop the mints onto the waxed paper. Let stand until the chocolate is firm. Store in an airtight container, separating each layer with waxed paper. These mints may be refrigerated or frozen if desired.