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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Pinwheels
Categories: Chocolate Mint Cookies Desserts
Servings: 10
1 1/2 c Chocolate Mint Chips; *
3/4 c Butter; Softened
1/3 c Sugar
1 ea Egg; Large
1 t Vanilla Extract
1/2 t Salt
* One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir
until smooth. Cool to room temperature, set aside. In a large bowl,
combine butter and sugar; beat until creamy. Add egg and vanilla
extract, blend well. Gradually beat in flour and salt. Place 1 cup of
dough in a small bowl. Add melted chips; blend thoroughly. Shape into a
ball, flatten, (mixture will appear curdled). Cover with plastic wrap.
Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill
until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between
sheets of waxed paper, roll each ball of dough into a 13 x 9-inch
rectangle. Remove top layers of waxed paper and invert the chocolate
dough onto the plain dough. Peel off waxed paper. Starting from the long
side, roll up jelly roll stype. Cut into 1/4-inch slices; place on
ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool
completely on wire racks. Melt over hot, (not boiling), water remaining 1
cup of chips; stir until smooth. Spread flat side of cookie with 1/2
slightly rounded teaspoonful melted chocolate. Chill until set.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Minty Fudge Brownies
Categories: Chocolate Mint Cookies Desserts
Servings: 12
1 1/4 c Flour; Unbleached
1/2 t Baking Soda
1/2 t Salt
1 c Sugar
1/2 c Butter
3 T ;Water
1 1/2 c Mint-Chocolate Chips; *
1 1/2 t Vanilla Extract
3 ea Eggs; Large
1 c Nuts; Chopped
1 x Walnut Halves; Optional
* Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 325 degrees F. In a small bowl, combine flour, baking
soda, and salt; set aside. In medium saucepan, combine sugar, butter and
water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips
and vanilla extract; stir until chips are melted and mixture is smooth.
Transfer to a large bowl. Add eggs, 1 at a time, beating well after each
addition. Gradually blend in flour mixture. Stir in nuts. Spread into a
greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35
minutes. Cool completely on wire rack, cut into 1 1/2-inch squares.
Garnish with walnut halves, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Cookies
Categories: Cookies Chocolate Mint Desserts
Servings: 12
1 1/2 c Mint Chocolate Chips; *
1 c Flour; Unbleached
3/4 t Baking Powder
1/4 t Baking Soda
1/4 t Salt
1/4 c Butter; Softened
6 T Sugar
1/2 t Vanilla Extract
1 ea Egg; Large
-----------------------------------GLAZE-----------------------------------
1 c Mint Chocolate Chips; *
1/4 c Vegetable Shortening
3 T Corn Syrup
2 1/4 t ;Water
* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips;
divided into 1 cup and 1/2 cup.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir
until smooth. Set aside. In a small bowl, combine the flour, baking
powder, baking soda, and salt; set aside. In a large bowl, combine
butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend
in melted chips. Gradually beat in the flour mixture. Shape dough into a
ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350
degrees F. On a lightly floured board, roll dough to 1/16-inch thickness.
Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out
cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F.
for 8 to 10 minutes. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling)water the remaining mint chocolate chips,
vegetable shortening, corn syrup, and water; stir until morsels are melted
and mixture is smooth. Remove from heat but keep mixture over hot water.
Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place
cookies on waxed paper line cookie sheets. Chill until glaze sets (about
10 minutes). Keep refrigerated until ready to use.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Meltaways
Categories: Cookies Chocolate Mint Desserts
Servings: 12
1 1/2 c Mint-Chocolate Chips; *
3/4 c Butter; Softened
1/2 c Confectioners' Sugar; Sifted
1 ea Egg Yolk; Large
1 1/4 c Flour; Unbleached
-----------------------------------GLAZE-----------------------------------
1/2 c Mint Chocolate Chips; *
1 1/2 T Vegetable Shortening
2 T Almonds; Toasted, Chopped
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup
and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup
of mint chocolate chips; stir until smooth. Set aside. In a large bowl,
combine butter, confectioners' sugar, and egg yolk. Beat until creamy.
Add melted chips and flour; beat until well blended. Drop by heaping
teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8
to 10 minutes. Allow to stand for 3 minutes before removing from cookie
sheets. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling) water the remaining 1/2 cup of
mint-chocolate chips and vegetable shortening. Stir until chips are
melted and mixture is smooth. Drizzle each cookie with 1/2 t of the
glaze; sprinkle with almonds. Chill until set. Stor in airtight
container in the refrigerator.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Sugar Cookie Drops
Categories: Mint Chocolate Cookies Desserts
Servings: 12
2 1/2 c Flour; Unbleached
1 1/2 t Baking Powder
3/4 t Salt
1 1/4 c Sugar; Divided
3/4 c Vegetable Oil
2 ea Eggs; Large
1 t Vanilla Extract
1 1/2 c Mint-Chocolate Chips; *
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium bowl, combine flour, baking powder and salt; set aside. In a
large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs
and vanilla extract. Gradually beat in the flour mixture. Stir in
Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of
dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie
sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on
wire racks.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Double Chocolate Mint Chip Cookies
Categories: Mint Chocolate Cookies Desserts
Servings: 6
1 1/2 c Mint-Chocolate Chips; *
1 1/4 c Flour; Unbleached
3/4 t Baking Soda
1/2 t Salt
1/2 c Butter; Softened
1/2 c Brown Sugar; Firmly Packed
1/4 c Sugar; Granulated
1/2 t Vanilla Extract
1 ea Egg; Large
1/2 c Nuts; Chopped
* Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in
half for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup
of the mint-chocolate chips; stir until smooth. Remove from heat; cool to
room temperature. In a small bowl, combine flour, baking soda and salt;
set aside. In a large bowl, combine butter, brown sugar, sugar, and
vanilla extract; beat until creamy. Add melted chips and egg; beat well.
Gradually blend in the flour mixture. Stir in remaining 3/4 cup of
mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto
ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes.
Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely
on wire racks.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Minty Mousse Pie Au Chocolat
Categories: Mint Chocolate Pies Desserts
Servings: 6
6 T Sugar; Divided
2 T Cornstarch; AND
2 t Cornstarch
1 c Mint-Chocolate Chips; *
1 1/2 c Milk
1 c Cream; Heavy
1 ea Graham Cracker Crust; 9" **
* Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a 10 oz
bag.
** Use a prepared 9-inch graham cracker crust in this recipe, or if
desired use your own favorite cracker crust.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and
mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly,
over medium heat until mixute BOILS. BOIL 1 MINUTE; remove from heat.
Transfer to a large bowl; cover surface of chocolate mixture with plastic
wrap. Cool to room temperature (20 to 30 minutes). In a medium bowl,
combine heavy cream with remaining 2 T sugar; beat until stiff. Remove
plastic wrap from chocolate; beat well. Fold in whipped cream. Spoon
into crust. Chill until firm (about 2 to 3 hours).
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Layer Cake
Categories: Chocolate Mint Cakes Desserts
Servings: 8
1 c Mint-Chocolate Chips;Nestles
1 1/4 c ;water, divided
2 1/4 c Flour; Unbleached
1 t Salt
1 t Baking Soda
1/2 t Baking Powder
1 1/2 c Brown Sugar; Firmly Packed
1/2 c Butter, Softened
3 ea Eggs; Large
--------------------------CHOCOLATE MINT FROSTING--------------------------
1/2 c Mint-Chocolate Chips;Nestles
1/4 c Butter
1 t Vanilla Extract
1/4 t Salt
3 c Confectioners' Sugar
6 T Milk
---------------------------------GARNISHES---------------------------------
1 x Chocolate Leaves
1 x Chocolate Curls
1 x Chocolate Gratings
CAKE:
Preheat oven to 375 degrees F. In a small saucepan, combine
mint-chocolate chips and 1/4 cup of water. Cook over medium heat,
stirring constantly, until chips are melted and mixture is smooth. Cool
10 minutes. In medium bowl, combine flour, salt, baking soda, and baking
powder; set aside. In a large bowl, combine brown sugar and butter; beat
until creamy. Add eggs, 1 at a time, beating well after each addition.
Blend in chocolate mixture. Gradually beat in flour mixture alterantely
with remaining 1 cup of water. Pour into 2 greased and floured 9-inch
round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until
cakes test done. Coll completely on wire racks. Fill nd frost with
Chocolate Mint Frosting. Garnish as desired.
CHOCOLATE-MINT FROSTING:
Combine over hot (not boiling) water, the mint-chocolate chips and butter.
Stir until chips are melted and mixture is smooth. Stir in vanilla
extract and salt. Transfer to a large bowl. Gradually beat in the
confectioners' sugar alternately with milk; beat until smooth. (if
necessary add more milk until desired consistency is reached.)
GARNISHES:
Use chocolate curls and grated chocolate on top of the cake. Form a ring
of grated chocolate pieces around the outside edge and use the curls in
the center. To make chocolate leaves, select several small leaves, wash
and dry them and paint one side of them with melted chocolate. Chill
until firm and peel the leaf off the chilled chocolate. Use as garnish.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Nutty Chocolate Mint Fudge
Categories: Candies Mint Chocolate
Servings: 12
7 oz Marshmallow Cream; (1 jar)
1 1/2 c Sugar
2/3 c Evaporated Milk
1/4 c Butter
1/4 t Salt
1 1/2 c Mint-Chocolate Chips;Nestles
1/2 c Chopped Nuts
1 t Vanilla Extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated
milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat,
stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir
until chips are melted and mixture is smooth. Add nuts and vanilla
extract. Pour into foil-lined 8-inch square pan. Chill until firm, about
2 hours. Cut into 1-inch squares.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Minty Mallows
Categories: Candies Mint Chocolate
Servings: 12
14 oz Sweetened Condensed Milk
1 1/2 c Mint-Chocolate Chips;Nestles
2 c Marshmallows; Miniature
1 c Nuts; Coarsley Chopped
Combine over hot (not boiling) water; sweetened condensed milk and mint
chocolate chips. Stir until chips are melted and mixture is smooth. In a
large bowl, combine marshmallows and nuts. Add chocolate mixture; mix
well. Spread into a foil-lined 9-inch square pan. Chill until firm,
about 20 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Creme de Mints
Categories: Candies Chocolate Mint
Servings: 12
2 c Milk Chocolate Chips;Nestles
1/4 c Sour Cream
2 1/2 T Mint Flavored Liqueur
Melt over hot (not boiling) water, milk chocolate chips; stir until
smooth. Remove from heat. Blend in sour cream. Stir in mint flavored
liqueur. Transfer to a small bowl. Chill until thickened, about 30
minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies
onto foil-lined cookie sheets. Chill until ready to serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Baked Custard
Categories: Chocolate Mint Desserts
Servings: 8
1 1/2 c Milk; Divided
1 c Mint-Chocolate Chips;Nestles
1 c Sweetened Condensed Milk
2 ea Eggs; Large
Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk
and the mint-chocolate chips. Cook over low heat, stirring constantly,
until chips are melted and mixture is smooth. Set aside. In a large
bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until
well blended. Add chocolate mixture; beat well. Pour into a 1-quart
casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place
casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes.
Serve warm or cool completely.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Baked Alaska
Categories: Mint Chocolate Desserts
Servings: 12
-----------------------------------CRUST-----------------------------------
1 1/2 c Mint-Chocolate Chips;Nestles
3 t Butter
1 1/2 c Chocolate Wafer Crumbs
----------------------------------FILLING----------------------------------
1 c Mint-Chocolate Chips;Nestles
2 T Corn Syrup
2 T Heavy Cream
3 pt Vanilla Ice Cream; Softened
----------------------------------MERINGUE----------------------------------
4 ea Egg Whites; Large
1/2 t Cream Of Tartar
3/4 c Sugar
CRUST:
Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and
butter. Stir until chips are melted and mixture is smooth. Add chocolate
wafer crumbs; stir until well blended. Press into bottom of 9-inch
springform pan; freeze until firm.
FILLING:
Combine over hot (not boiling) water, remaining 1 cup of chips, corn
syrup, and heavy cream. Stir until chips are melted and mixture is
smooth. Cool to room temperature. In a large bowl, whip the ice cream
until smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high in
center and leaving 3/4-inch edge. Using spatula, smooth to form dome.
Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F.
MERINGUE:
In a large bowl, combine egg whites and cream of tartar; beat until soft
peaks form. Gradually add sugar, beat until stiff peaks form. Spread
meringue over ice cream and crust to cover completely; swirl to decorate.
Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve
IMMEDIATELY !
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Ice Cream
Categories: Mint Chocolate Desserts
Servings: 4
1 1/2 c Heavy Cream
1 c Milk
1/3 c Sugar
1 1/2 c Mint-Chocolate Chips;Nestles
2 ea Egg Yolks; Large
1/8 t Salt
In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1
cup of mint chocolate chips. Cook over low heat, stirring with wire
whisk, until chips are melted and mixture is smooth. Remove from heat.
In a medium bowl, beat egg yolks and salt until thick. Gradually add
chocolate mixture, beat until well blended. Chill 30 minutes. In a small
heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of
heavy cream. Cook over low heat, stirring constantly, until chips are
melted and mixture is smooth. Remove from heat and set aside. Pour
chilled chocolate/egg mixture into an electric iceream freezer; churn
until thick, about 25 minutes. Pour in reserved chocolate mixture; churn
10 seconds more. Remove dahser; cover and store in freeze until ready to
serve.
-----------------------------------------------------------------------------