Mix all ingredients. Split dough into portions. Color one half of the dough red. Refrigerate the dough long enough to be able to easily remove it. Break off one piece (approximately 1 tsp. of each color) and roll into 4 to 5 inch tubes. Twist the two pieces together and bend forming a cane. Sprinkle the top with the candy cane and sugar mixture. Bake at 350\u00b0 for 6 to 9 minutes.
Tablespoons of the crushed candy canes.
Spoon batter into
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Garnish with a small candy cane hooked over the edge of the glass.
n a microwave safe bowl for 3 minutes on high, or
he pecans and the Andes candy cane mint baking chips.
Add
r wrap dough and chill for at least one hour.
Mix together Basic Batch and candy pieces.
Beat egg with milk.
Add to dry mixture; blend well.
Knead dough slightly with hands to fully mix.
Drop by teaspoons, 2 inches apart, onto ungreased cookie sheet.
Bake at 325\u00b0 for 6 to 8 minutes.
Remove from oven; immediately sprinkle with decorator sugar or candy pieces.
Cool slightly before removing from sheet.
Yields 2 dozen 2 1/2-inch cookies.
bout 6 inches long.
For each cookie, carefully twist some
ulse in food processor til candy canes are very fine. Cover
Pour the syrups and espresso into a 12 oz latte mug.
Add the steamed milk.
Garnish with whipped cream and hang a small candy cane on the rim of the mug.
Directions:Prep Time: 10 mins.
Total Time: 23 mins.
1 Preheat oven to 350. 2 Beat together the butter, shortening, white sugar, and brown sugar. 3 Beat in the eggs, and vanilla extract. 4 Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture. 5 Beat well. 6 Stir in the crushed candy canes. 7 Drop onto lightly greased cookie sheets by tsps; keeping 2\" apart. 8 Bake at 350 for 11-13 minutes or until lightly golden brown around edges.
xtract and mix.
Crush candy canes and add to mixture
In a blender combine ice cream, milk and candy cane. Process until smooth.
Place all shake ingredients in a blender (do not add the candy wrapper). Blend until it's as smooth as you like it.
Pour into a large parfait glass. Top with whipped cream, sprinkle with chocolate sprinkles and green colored sugar, then place the cherry on top.
Serve with a long handled spoon, a straw and hang a candy cane on the side of the glass.
Pour the rum, schnapps, and grenadine into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with the candy cane to serve.
Mix together powdered sugar and water on a small saucer until smooth. Spread coconut in a shallow layer on another saucer. Dip the rum of a martini glass in the sugar mixture until the rum is coated. Then, dip the sugared rim into the coconut. Use a spoon to pack the coconut on to the sugar coating so it stays on the rim.
Add the cranberry juice, coconut rum, and grenadine into a cocktail shaker with ice. Shake and strain into a prepared Martini glass and serve. Garnish with a candy cane.
Combine liqueurs, half and half, ice cream, and crushed ice in a blender; blend until smooth.
Swirl grenadine syrup around the inside (moving from bottom to top) of a tall glass; quickly pour the drink into the glass (to freeze and hold the red swirl against the glass).
Serve topped with whipped cream and the candy cane which doubles as a drink stirrer.
A non-alcoholic version of this drink may be made using 1 cup vanilla ice cream, 1/2 cup milk, and 5-6 drops peppermint extract.
nd garnish with the mini candy cane.
Vanilla Bean -- Add 1 vanilla bean, split lengthwise, to 2 cups sugar, store 1 week before using.
Peppermint Stick -- In a food processor, combine 2 cups sugar and 1 candy cane or use any peppermint candy, broken into pieces, store 2 days before using.
Lovely Lavender -- Tie 2 tablespoons dried lavender in cheesecloth.Add it to 2 cups sugar, store 2 weeks before using.
Cinnamon- Ginger -- In food processor, combine 2 cups sugar, 2 Tblsp. crystallized ginger and 1 teaspoons ground cinnamon, process, store 1 week before using.
nto 4 inch rope.
For smooth even ropes roll them