ough comes together. Stir in peppermint candy. Cover bowl with plastic
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
In a mixing bowl, cream butter and sugar.
Beat in remaining ingredients except food coloring. if your food coloring comes in a dropper - do 4 drops. Mix just until the dough has red swirls - then STOP.
Drop by teaspoons onto ungreased cookie sheets. Flatten slightly.
Bake at 350 degrees for 12-14 minutes or until bottoms start to turn light brown.
Cool for 2 minutes before removing to wire racks.
If desired, dip half of each cookie in melted chocolate and place on waxed paper to dry.
Boil sugar and water 5 minutes.
Remove from heat.
Add small 1/2 teaspoon cream of tartar.
Add flavoring (peppermint) to taste.
Stir well.
Drop from teaspoon onto wax paper.
Let cool. May add red or green food color, if desired.
cratch please see the buttercream recipe with my mermaid cake pops
b>peppermint extract (to taste- adjust as necessary), then mix a few drops
condensed milk, vegetable oil and peppermint oil. Mix, using an electric
an.
Frost with Pink Peppermint Frosting when cake has cooled
Peppermint Vanilla Cake:
For the
In saucepan, over low heat, combine marshmallows and milk. Stirring constnat, just until marshmallows are melted and mixture is smooth.
Remove from heat, add vanilla, salt, peppermint extract, and food coloring.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat whipping cream in chilled bowl until stiff.
Stir peppermint mixture, and then fold into whipping cream. Pour into crust and refrigerate at least 12 hours.
Garnish with peppermint candy just before serving.
Preheat oven to 375\u00b0.
For cake, add peppermint extract and 6 to 8 drops food coloring to egg white packet and water.
Prepare, bake and cool cake following package directions.
Serve each cake slice with vanilla ice cream, chocolate fudge ice cream topping and crushed peppermint candy.
butter and a few drops of peppermint essence in a pan. Stir
pray bottle.
Add the drops of essential oils and shake
small bowl. Add the peppermint extract and red food coloring
Bake pie crust.
Heat marshmallows and milk in a saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food coloring.
Refrigerate, stirring occasionally, until the mixture mounds when dropped from a spoon.
Beat whipping cream in a chilled bowl until stiff.
Stir marshmallow mixture until blended; fold into whipped cream.
Pour into crust.
Refrigerate at least 12 hours.
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.
hites, cream of tartar, and peppermint oil together in a mixing
ach addition.
Stir in peppermint extract.
If you want
eat all ingredients except the peppermint extract and food color just