ddition. Beat in flour, vanilla, peppermint extract, and salt until smooth
Combine chocolate wafer crumbs and butter in small bowl; mix well.
Press over bottom and up side of 9-inch pie plate.
Combine ice cream and whipped topping in bowl; mix until smooth.
Spoon into pie shell.
Sprinkle with crushed candy.
Freeze until firm. Garnish with additional crushed peppermint candy, if desired. Yield:
6 servings.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
n a medium bowl, combine crushed chocolate wafer cookies, melted butter
onfectioners' sugar with the butter, peppermint extract, vanilla extract, and egg
radually add gelatin, milk and peppermint candy, mixing until blended; chill until
Combine peppermint ice cream and Cool Whip.
Spoon into graham cracker pie crust.
Sprinkle with peppermint candy. Freeze until firm.
Garnish with peppermint candy, if desired.
Stir crushed chocolate wafer crumbs, 1/4
Mix carnation with peppermint extract and salt in medium-sized bowl. Add the confectioners' sugar (you may call it \"powdered\" sugar). Blend them together with a wooden spoon until smooth.
When icing is smooth, add softened butter and stir well.
When cake layers have cooled about 2hours, put bottom layer on plate. Put about 1/2 cup icing on layer. Spread with a spatula.
Put second cake layer on top. Spread icing around sides of cake. Frost the top of the cake last. Sprinkle crushed peppermint candy on top of cake.
/3 cup of the crushed peppermint candy and continue freezing.
Stir
rom heat and cool. Fold crushed peppermint candy into marshmallow mixture.
Beat
75 degrees.
Mix the crushed peppermint candy and granulated sugar together and
Fix graham cracker crust using 1 stick butter to 1 1/2 packages graham crackers. This will make 2 (9-inch) pie crusts. Whip 1 pint whipping cream with 1 teaspoon sugar.
Fold in 24 marshmallows, cut in 8 pieces each, 3/4 cup pecans and 1 1/2 cups crushed peppermint candy. Pour into the graham cracker crust; shave Hershey bars all over the top. This is to be kept in the freezer, covered with wax paper, until you serve it.
Melt almond bark on low heat, stirring frequently, to prevent scorching. When melted, add 1 cup well crushed peppermint candy. Stir.
May add a few drops of red food coloring to achieve pink color.
nd Peppermint Extracts until sugar has dissolved.
Pour in crushed candy cane
Line a baking sheet with foil and set aside.
Heat baking pieces or candy coating in a heavy 2 qt. saucepan over low heat, stirring constantly till melted and smooth.
Remove from heat. Stir 1/3 c. crushed candy.
Pour mixture onto prepared baking sheet, spreading to about a 10 in. circle.
Sprinkle with 2 tbsp. crushed candy.
Chill about 30 minutes or until firm.
Use the foil to lift candy from the baking sheet, break candy into pieces. Store, tightly covered, in the refrigerator.
Makes about 1 1/4 lb.
he mixture is chilled, add peppermint extract. You may need more
br>Beat in egg and peppermint extract until combined.
Beat
ntil smooth.
Stir in crushed peppermint.
Pour into prepared pan
Whisk cream of tartar and peppermint extract into egg mixture and