QUICK AND EASY, NO COOK HOLIDAY BUTTER MINTS
These tasty little mints are better than traditional after dinner butter mints. Great for any holiday treat and perfect as an additional to holiday cookie trays. Cooking time is actually drying time.
Provided by dukeswalker
Categories Candy
Time 35m
Yield 100 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in medium bowl in the microwave.
- Add mint, vanilla, butter extract and food coloring.
- Add powdered sugar and knead with hand until no longer sticky and able to form a ball, add drops of water/sprinkles of sugar as needed.
- Place on counter sprinkled with powdered sugar and roll to 1/4 inch thick.
- Use small, dime size cookie cutter to cut into bite size mints.
- Allow to dry (drying time will vary depending upon humidity) and enjoy!
- You can use diff color food coloring for diff holidays.
- The amount of mints will vary depending upon the size of cookie cutter you use- I have found perfect sized cutters in my daughter's play-doh kit!
NO COOK MINTS
I've made these little mints at least since the early '80's. They are easy to make and I love the fact you don't have to cook at all.
Provided by True Texas
Categories Candy
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine margarine, corn sryup, flavoring and salt in large bowl.
- Add sugar, mix well with hands until smooth.
- Tint with food coloring as desired; store in cool palce.
Nutrition Facts : Calories 297.4, Fat 6.1, SaturatedFat 1.1, Sodium 194.7, Carbohydrate 62.6, Sugar 56, Protein 0.1
NO-COOK MINT ICE CREAM
If aggressive mint threatens to overrun your garden, use the surplus to make ice cream. Our easy recipe doesn't call for a conventional cooked-custard base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pint
Number Of Ingredients 4
Steps:
- Using the back of a wooden spoon, crush mint leaves with sugar in a medium bowl until sugar resembles wet sand. Stir in milk and cream until sugar dissolves. Cover with plastic wrap, and refrigerate at least 2 hours. Strain mixture; discard solids. Freeze liquid in an ice-cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until set, at least 30 minutes. Ice cream can be stored in an airtight container in the freezer up to 1 week.
NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE
Yield 24
Number Of Ingredients 3
Steps:
- Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
- Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
- Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
- Place baking sheet in the fridge for 30 minutes.
- Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
- Add food coloring to melted white chocolate chips if using white chocolate.
- Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
- Sprinkle on cookie crumbs for garnish, if desired.
- Place truffles in the fridge for a few minutes to set up.
Nutrition Facts : Servingsize 1 serving
CREAM CHEESE MINTS
Cap off a perfect dinner with your own homemade mints. This simple recipe blends cream cheese, butter and powdered sugar for a refreshing post-meal nibble.
Provided by By Deborah Harroun
Categories Dessert
Time 2h30m
Yield 96
Number Of Ingredients 5
Steps:
- In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
- Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
- Flatten each ball with a fork. Let stand 2 hours or until dry.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
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HOMEMADE BUTTER MINTS - BAREFEET IN THE KITCHEN
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5/5 (4)Total Time 30 minsCategory DessertCalories 37 per serving
- In a mixing bowl, combine the soft butter and salt. Beat for a moment to combine. Add the condensed milk and beat again to combine. Add the powdered sugar a cup at a time, beating to combine thoroughly. Add the peppermint, taste and adjust as needed. The dough will be mostly crumbs, but should stick together when squeezed into a ball. It should not be sticky at all.
- Remove the dough from the mixer and pull off golf ball size sections. (At this point, you can also wrap the dough tightly and store it in the refrigerator until you are ready to roll them out.) Roll each ball out into a long skinny strip about 1/2" in diameter. Slice the strips into tiny mint-size pieces. I used a pizza cutter to easily roll back and forth and slice them quickly.
- Alternative method (for the impatient): Roll the dough out to approximately 1/4" thick. Use a knife or pizza cutter to slice the dough into 1/2" (or smaller) squares. They might not be as cute or as authentic looking, but it will only take a couple minutes to cut out all of the mints.
- Spread the soft pieces across a baking sheet and allow them to sit at room temperature overnight. You could speed up the process and put them in the refrigerator uncovered. Mine were fine on the counter though. When they have hardened enough to store, transfer the mints to an airtight container. Enjoy!
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- Using an electric or stand mixer, combine softened cream cheese with mint extract and food coloring. Beat until smooth and creamy (adding more food color, if necessary).
- Once you've added the powdered sugar, and your mixture is crumbly, you'll need to add some milk.
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