Mix together Eagle Brand milk, half and half, flavoring and peppermint sticks (crushed).
Fill the ice cream container the rest of the way with milk.
For electric or manual ice cream freezer.
Combine first 3 ingredients, stirring until blended.
Serve immediately with peppermint sticks.
Whip the Dream Whip and add the crushed peppermint sticks and marshmallows.
Mix together and pour onto graham cracker crust in 9 x 13-inch pan.
Refrigerate.
ough comes together. Stir in peppermint candy. Cover bowl with plastic
Cool 10 minutes. Stir in peppermint extract.
Pour/spread frosting
hite chocolate. Fold in crushed peppermint sticks.
To assemble, place 1
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
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.
Fill mug halfway full with hot chocolate.
Add 1 scoop of peppermint ice cream.
Top it with holiday candy.
Then add a swirl of whipped cream and 2 peppermint sticks for added flavor.
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.
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
Spoon ice cream into punch bowl.
Add eggnog and chilled club soda and mix well.\tStir in food coloring.\tSpoon whipped cream over surface and mix gently.
To serve fill punch cup; put a spoonful more whipped cream and sprinkle with crushed peppermint and add a peppermint stick.
Makes sixteen 4-ounce servings.
Spoon ice cream into a large punch bowl.
Add egg nog and chilled club soda, mixing well.
Add a few drops of red food coloring, enough to give punch a pink color, and stir.
Serve punch topped with whipped cream.
Sprinkle whipped cream with crushed candy and place a small peppermint stick in each cup as a stirring stick.
Crush peppermint.
Microwave almond bark until able to stir creamy smooth.
Mix peppermint and almond bark.
Pour into square nonstick sprayed or buttered casserole dish.
If desired drop a few drops of food coloring and a few chocolate chips on top of mixture.
Swirl with a fork until color swirls in the mixture. Let cool.
Break with a knife into pieces.
(Red makes a beautiful Christmas candy.)
Beat Milnot until very stiff.
Add oil and beat about 1 minute. Add syrup, flavor and few drops of red food color.
Beat until blended.
Fold in crushed peppermint candy.
Freeze in freezer tray; smooth without stirring.
Blend peppermint sticks and milk; liquefy.
Blend eggs, salt and milk.
Add to freezer can and stir together.
Add milk, vanilla and food color to within 1 1/2-inches of top.
Freeze as per freezer instructions.
Makes 1 gallon.
Mix together first three ingredients with sugar.
Add water, stirring until dissolved.
Add all juices and peppermint sticks. Serve over ice.
Add orange slices.
Combine first 3 ingredients in a punch bowl, stirring until blended.
Serve immediately with peppermint.
Makes 4 1/2 quarts.
Preheat oven to 350\u00b0. Butter and flour two 8-inch round pans. Cream sugar and shortening together. Add eggs. Add flour, salt and baking powder. Mix together.
Add milk. Mix until batter is smooth. Add peppermint that has been crushed. Pour into pans. Bake until inserted toothpick comes out clean. Remove from pans immediately onto cake plate. This will be a very moist cake.