br>Place sifted powdered sugar, peppermint extract and milk in a
ough comes together. Stir in peppermint candy. Cover bowl with plastic
Spread a large sheet of wax paper on a work surface.
In a pan, combine the sugar, corn syrup, milk and cream of tartar. Cook over low heat, stirring constantly, until sugar is dissolved. Increase heat to moderate and continue cooking, stirring constantly, until soft ball stage (238\u00b0).
Remove from heat and set aside for 3 minutes to cool slightly.
Beat in peppermint. Continue beating until creamy.
Drop by teaspoon onto waxed paper.
In large bowl, whisk egg white until frothy, but not stiff. Stir in confectioners' sugar and peppermint extract. You may need to knead it with your hands. If you wish to add food coloring, knead it in, and keep kneading until the color is evenly distributed.
Line a cookie sheet with parchment paper. Form the dough into small balls, place on cookie sheet and flatten slightly. Cover and let sit overnight in a cool, dry place, until set.
Beat egg white until frothy.
Add half of icing sugar to egg white.
Beat with wooden spoon.
Add few drops of oil of peppermint (too little rather than too much).
Gradually beat in more sugar until mixture is fairly stiff.
Line 9 x 5-inch loaf pan with foil.
In medium saucepan over low heat, melt vanilla-flavored candy coating and 1/4 cup shortening, stirring constantly until smooth.
Remove from heat; stir in peppermint candy.
Spread in foil-lined pan.
Let stand at room temperature until firm.
heat the milk and marge until it's liquid.
Do not boil.
Cool a little and add the sugar and peppermint extract and green food coloring.
Mix to form a soft ball.
Knead thoroughly.
Dust a surface with icing sugar and roll it into strips about 1/2 inch thick.
Cut at 1 inch intervals and roll into small balls.
Place on a sheet of grease-proof paper to dry overnight and store in an airtight container.
You can decorate them with melted chocolate, If you feel like doing the extra work!
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
condensed milk, vegetable oil and peppermint oil. Mix, using an electric
Peppermint Vanilla Cake:
For the
br>Add espresso
Add Peppermint syrup.
Steam milk and
Melt almond (white chocolate) bark and mix in crushed candy canes, peppermint flavoring and red food coloring until well blended.
Spread onto wax paper covered cookie sheet and refrigerate until hardened.
Break or cut into bite size pieces and serve.
Preheat oven to 350\u00b0.
Sift together the flour, soda and salt. Heat brown sugar, butter and water.
Add morsels and stir to melt.
Beat in eggs.
Stir in flour and mix well.
Drop by heaping teaspoonful onto cookie sheet lined with greased, super-strength Alcoa wrap (aluminum).
Bake at 350\u00b0 for 8 to 10 minutes and cool. Makes 8 dozen sandwiches.
cratch please see the buttercream recipe with my mermaid cake pops
Whip the cream; add sugar and chill, then add the prepared fruit, nuts and chocolate creams.
Pack in freezer surrounded by ice and salt and let stand for 2 hours before serving.
Beat cream cheese, milk and vanilla until fluffy.
Stir in powdered sugar replacement.
Form into 30 balls and dip each one in chocolate.
Yields 30 creams.
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
oftened ice cream (Mary's recipe says to cut in sticks
Beat cream cheese, milk and vanilla until fluffy; stir in powdered sugar replacement.
Form into 30 balls and dip each one in chocolate.
Yield: 30 creams.