SPEARMINT CRUNCH
I love getting food ready for the holidays, so I start planning early. This is one of my favorite recipes, and it's so easy to make. Kids can have fun crushing the spearmint candies.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 pounds.
Number Of Ingredients 2
Steps:
- In a microwave-safe bowl, melt candy coating at 70% power for 45 seconds; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in spearmint candy. , Spread onto a waxed paper-lined baking sheet. Chill for 8-10 minutes. Bread into small pieces; store in airtight containers.
Nutrition Facts : Calories 134 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE-PEPPERMINT CRUNCH
It doesn't get much easier than this minty holiday-square recipe from TV chef Nikki Elkins, which takes just minutes to prepare.
Provided by Martha Stewart
Yield Makes 28 squares
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers, sugared-side down, in a single layer on baking sheet with edges touching; set aside.
- Place butter, sugar, and salt in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and cook at a rapid simmer until mixture reduces and is bubbly and syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
- Transfer to oven and bake until bubbling, about 8 minutes. Remove from oven, let cool 3 to 4 minutes, and sprinkle with chopped chocolate. Let cool completely; refrigerate briefly if necessary to set chocolate. Break into pieces and serve.
ANDES PEPPERMINT CRUNCH CHUNKIES
I got this recipe from a bag of Andes new peppermint crunch baking chips. The flavor is fabulous, but for some reason, when I baked them, they wouldn't bake through and I had to scrape them off the cookie sheets. They ended up being tasty, slightly chewy blobs... Perhaps someone will be brave enough to try this or to help me figure out how to fix the recipe?
Provided by coconutcream
Categories Drop Cookies
Time 40m
Yield 60 small cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F.
- Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
- Beat in egg and vanilla extract.
- On low speed, add baking soda and salt, and then flour. Mix completely.
- Stir in oats, coconut, pecans, and Andes baking chips.
- Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies).
- Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
- Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.
Nutrition Facts : Calories 73.1, Fat 3.8, SaturatedFat 2.5, Cholesterol 11.2, Sodium 36.7, Carbohydrate 9.2, Fiber 0.3, Sugar 5.4, Protein 0.7
FRESH SPEARMINT ICE CREAM
There's not a drop of food-coloring in this old-fashioned ice cream. Its pale color and sprightly flavor speak to its purity and its short ingredient list: milk, cream, sugar, eggs, and fresh-from-the-garden mint.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain, and squeeze out excess water. Reserve ice-water bath.
- Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.
- Meanwhile, whisk together eggs and sugar in a medium bowl.
- Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
- Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to 1 week).
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