Drain pineapple; keep syrup and place in saucepan.
Soften gelatin in syrup.
Add jelly and dash of salt.
Heat and stir until all dissolved and jelly melted.
Stir in pineapple; chill until mixture is thickened and syrupy.
Whip cream with sugar until stiff; fold into mixture.
Spoon into mold and freeze.
Let stand at room temperature 15 minutes before serving.
o a 6 cup ring mold lightly sprayed with cooking spray
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
Combine gelatin, sugar, 1 cup orange juice and mint in double boiler.
Heat to boiling.
Stir until gelatin is dissolved. Remove from heat.
Add lemon juice, 1 cup orange juice and ice cubes.
Stir until mixture begins to thicken.
Remove any unmelted ice cubes and mint leaves.
Gently fold in fruit.
Turn into 6-cup ring mold; cover and chill until set.
Place on lettuce leaves. Garnish with fruit and mint leaves.
Serve with favorite fruit salad dressing or mayonnaise.
utter and flour two 12-mold madeleine pans. Chill the pans
lternately with milk. Stir in mint. Shape into two 8-in
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
mall chunks of fruit or mint sprigs into an ice tray
In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.
Blend bananas, rice milk, yoghurt and honey until all are well mixed. Add the spinach and mint leaves and blend until smooth. Adjust with more or less rice milk depending on how thick you would like the smoothie to be.
Decorate with a few extra mint leaves on top and break a pecan nut into small pieces, sprinkling it over for added flavour!
Enjoy this healthy treat!
Find more recipes at: http://www.veggies4one.blogspot.co.uk.
Prepare lemon jello according to directions on package and pour into mold.
Prepare lime jello using 7-Up to replace water.
Pour lime jello mixture into bowl and chill for 2 hours.
Remove lime jello from refrigerator and add Cool Whip.
Mix until well blended. Smooth lime mixture over lemon jello and allow to set 2 to 4 hours. Remove from mold; garnish with lemon and lime slices and pieces of fresh mint.
A cool, easy dessert great for summer!
urface to rest.
For mint sauce: Blend all ingredients in
Heat 1 cup water and limeade concentrate to boiling.
Pour over gelatin in large bowl.
Stir until dissolved.
Stir in 1/2 cup cold water, ginger ale and peppermint extract.
Chill until partially set.
Stir in pears and melon balls.
Pour into 7 cup jello mold.
Chill until firm.
Unmold onto lettuce and garnish with extra cantaloupe balls and mint sprigs.
Combine flour, baking soda, salt, white sugar, butter or margarine, brown sugar, eggs and vanilla. Combine and mix at lowest speed until dough forms.
Drop by scant teaspoons 2 inches apart on greased cookie sheets. Press candy wafer on top of each - mold dough sides up around mint. Cover with scant teaspoons of dough. Top each with walnut half.
Bake at 375 degrees F (190 degrees C) for 9-12 minutes.
Heat oven to 350\u00b0.
Beat butter, sugar and vanilla in a large bowl until creamy.
Stir together flour and cocoa; gradually add to butter mixture, beating until blended.
Mold scant tablespoon of dough around each mint kiss, covering it completely.
Shape into balls.
Place on ungreased cookie sheets.
Bake 8-10 minutes or until set.
Cool completely.
Roll in powdered sugar.
Mix all ingredients together.
Chill until firm.
Make small balls and roll in white sugar.
Press in mint mold and pop out. Makes about 150.
Mash cream cheese. Add peppermint and mix well. Add food coloring at this time also. Add sugar and knead until consistency of pie dough. Roll into marbles. Coat with granulated sugar. Press into candy mold; unmold at once. Let dry. Can freeze or store in covered containers.
Combine jello and water, stirring until well dissolved.
Stir in cranberry sauce, stirring until all chunks are broken up.
Pour into 9 x 13-inch glass baking dish.
Stir in pineapple, mint and nuts.
Drop sour cream into jello by teaspoonfuls so that each serving will have a bit of sour cream in it.
Cover with plastic wrap and refrigerate until firm.
Beat butter, sugar and vanilla until creamy. Mix flour and cocoa and gradually add to butter mixture. Beat well. Mold 1 tablespoon around each chocolate Kiss. Place on ungreased cookie sheet. Bake 8 to 10 minutes. Cool 1 minute. Remove and cool and roll in the powdered sugar x 2.
Makes 48 cookies.
In mixing bowl, cream the cheese until real soft.
Add food coloring and flavoring; mix.
Gradually add confectioners sugar; mix until this resembles pie dough.
Pinch off an amount the size of marble; roll in granulated or confectioners sugar.
May be left as they are or can be pressed into a mold and turned out onto wax paper.
You may add any type of flavoring and same type of food coloring to have any flavor you want.