Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
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.
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.
Melt chips in double boiler and stir in broken peppermint candy and extract.
Spread on cookie sheet and let harden.
After it has set up, break into pieces.
ough comes together. Stir in peppermint candy. Cover bowl with plastic wrap
nd Peppermint Extracts until sugar has dissolved.
Pour in crushed candy
ddition. Beat in flour, vanilla, peppermint extract, and salt until smooth
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
or 20-25 minutes.
Peppermint Filling:
In a medium
radually add gelatin, milk and peppermint candy, mixing until blended; chill until
onfectioners' sugar with the butter, peppermint extract, vanilla extract, and egg
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.
In a 3-quart saucepan, stir Nestle Quik and milk until smooth. Over medium heat, heat mixture to boiling.
Stir in peppermint candy.
Heat until tiny bubbles form around edge of pan.
Do not boil.
Remove from heat; add vanilla.
Pour into cups or mugs; top with marshmallows.
We use a coffee grinder to crush the peppermint candy to powder.
Then candy melts a lot faster.
he mixture is chilled, add peppermint extract. You may need more
Place candy coating in a microwave safe bowl; microwave at medium (50% power) for four minutes, stirring after two minutes. Stir in candy, and spoon mixture into a greased wax paper lined cookie sheet. Spread thin and chill until firm. Break into small pieces. Store in an airtight container. Yield three dozen. May substitute lemon candy for peppermint.
Put all ingredients except candy canes and ginger ale into blender container.
Cover and process until candies are liquified. Divide evenly between four tall glasses.
Fill with ginger ale. Stir gently.
Serve with peppermint candy canes as stirrers.
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners' sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend in up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.
br>Beat in egg and peppermint extract until combined.
Beat
dd condensed milk, crushed mint candy, and the food coloring.
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.