maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Cover and freeze overnight.
For the fudge sauce, place all ingredients
owl and allow to cool for 15 mins.
Stir sifted
Lightly grease a foil-lined 9x9x2 inch pan; set aside.
Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
For the fudge filling:
Finely chop the
andled wooden spoon. Boil for five minutes -stirring constantly
ak clean.
Stir the fudge thoroughly but not vigorously
alt.
Chill the mixture for several hours (overnight is even
emove from heat.
Add mint-flavored chocolate morsels; stir until
Whisk together all ingredients until blended.
Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
nto the prepared molds. Bake for about 30 mins. Allow to
aper over 2 opposite sides for handles.
Sift flour, baking
eat to low and simmer for 5 mins. Transfer to a
educe heat and simmer, uncovered, for 5 mins. Transfer mixture to
Boil first five ingredients over medium heat in a heavy saucepan for 5 minutes (rolling boil).
Remove from heat.
Stir in morsels and vanilla.
Stir until morsels melt and fudge looks glazed.
Pour into greased pan.
Let cool and cut into squares.
Make your lemonade, however you like it. Everyone has their own recipe for lemonade.
In an ice cube tray, place one raspberry and one mint leaf in each compartment (if the mint leaves are small, I usually put two).
Fill ice cube tray with lemonade and freeze.
Once frozen, add to your lemonade. Once the cubes start to melt, it will infuse the lemonade with the flavor of the raspberries and mint leaves, and since it was frozen with lemonade and not just plain water, it will not \"water down\" the flavors.
Rub the mint leaves around the inside of a large iced tea jug or pitcher, then drop them into the glass.
Pour in remaining ingredients and mix well.
Serve with a lime wedge on the edge of the glass.
Our troop leader Nashawn, also made this recipe using mint and raspberry extract to taste, and it got rave reviews.
For an alcohol variation, add 1-2 shots (30-60ml) of dark rum to 16 ounces of cooler. (No, The Girl scouts did not partake of this version!).
o coat. Cook for 4 mins per side for medium, or until
uinoa according to package instructions. For mint-yogurt sauce, mix yogurt with
nto prepared pan.
Bake for about 20 mins until toothpick