ough comes together. Stir in peppermint candy. Cover bowl with plastic
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
Stir in the vanilla and peppermint extracts.
Pour into prepared
tiff peaks. Add vanilla and peppermint extracts, and beat just until
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
small bowl. Add the peppermint extract and red food coloring
Peppermint Vanilla Cake:
For the
Dip marshmallows in melted margarine; roll in candy. Wrap a crescent triangle around each marshmallow, completely covering the marshmallow and square edges of dough tightly to seal.
Dip in margarine and place in a greased muffin tin.
Bake at 375\u00b0 for 10 to 15 minutes; remove from pan.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.
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.
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.
side. Over hot water, combine marshmallows, 1/2 cup of milk
Combine marshmallows, butter, and vanilla extract in a large microwave-safe bowl; cook in microwave until melted, about 50 seconds; stir.
Mix 1/2 cup peppermint candies into marshmallow mixture; add rice cereal and stir until evenly combined.
Press mixture into a 9x13-inch dish. Sprinkle 1 tablespoon peppermint candies over the top.
Pop corn in large pan, 1/2 cup at a time, and set aside in large
bowl.
Melt\ttogether over low heat butter, crushed peppermint\t sticks
and
marshmallows.
Pour
over
popcorn. Butter
hands
and make into balls, putting a peppermint stick in each ball.
br>Add espresso
Add Peppermint syrup.
Steam milk and
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.
ver medium-high heat. Add marshmallows to melted butter and stir
Heat milk and marshmallows (halved) and a little salt.
Let melt, then cool.
Crush cookies and add enough melted margarine to hold cookies together.
Press or pat cookies to form a crust into the pie plate.
Add a few drops of food coloring to milk and marshmallows, then peppermint extract, taste and add more, if desired.
Add the whipped cream and pour into pie crust slowly. Return to refrigerator until set.
Serve with whipped cream on top or evenly spread whipped cream over the whole top.
Heat to boiling the Carnation milk, sugar and margarine.
Cook 5 minutes, stirring constantly.
Remove from heat and add marshmallows, chocolate chips and peppermint oil.
Stir until marshmallows and chips are melted and pour into pan.
Cool and cut into squares.
Put the vanilla wafer crumbs in the bottom of dish or pan (Tupperware 7 1/2 x 12-inch container works well).
Save some of the crumbs to sprinkle on the top.
Whip the cream and add the cut marshmallows and the ground peppermint together.
Spread over the wafers and sprinkle the remaining wafer crumbs on top. Refrigerate until time to eat.