Post by Chris in NM on Jan 14, 2003 9:03:08 GMT -6
These were found on the Recipe Source web site. These are in reply to Betty who was looking for them
Chris
---------- Recipe via Meal-Master (tm) v8.05 Title:
Pink Peppermint Chiffon Pie Categories: Pies, Chocolate Yield: 8 servings
1/2 c Sugar
1/2 c Crushed peppermint stick -candy
1 Unflavored gelatin
1/4 ts Salt
1 1/2 c Milk
3 Slightly beaten egg yolks
4 dr Red food coloring; (4 to 5)
1 1/4 c Whipping cream
Baked 9" crust Or purchased chocolate -wafer crust
1. In a saucepan, combine the sugar, crushed candy, gelatin and salt. Stir in milk & yolks. Cook & stir mix till bubbly. Cook & stir 2 more minutes.
2. Remove from heat; stir in food coloring. Chill mix till partially set (consistency of unbeaten egg whites).
3. Beat whipping cream till soft peaks form. Fold into gelatin mix. Chill till mixture mounds when spooned.
4. Spoon into crust. Chill 4 hours, or till firm.
5. Top with additional whipped cream & crushed candy, optional. Refrigerate. Serves 8
NOTE: For a chocolate pie crust, add 2 T sugar & 2 T unsweetened cocoa powder to the flour when making a single 9" crust. From Midwest Living, Oct. '94 submitted by Arlene Barber of Rantoul, IL. Goes well with either a choclate crumb crust or regular. Good anytime, but Arlene's sons and grandsons insist on it with Christmas dinner every year. Kim Clegg
* Exported from MasterCook *
PEPPERMINT STICK PIE Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Pies Chocolate Amount Measure Ingredient -- Preparation Method CRUST
1 1/2 cups Chocolate wafer crumbs
1/4 cup Margarine or butter -- melted
FILLING
24 Marshmallows -- large
1/2 cup Milk
1 teaspoon Vanilla
1/8 teaspoon Salt
6 drops Peppermint extract
6 drops Red food color
1 cup Whipping cream
2 tablespoons Peppermint candy -- crushed
Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly against bottom and sides of an ungreased 9" pie plate. Bake 10 minutes. Cool. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla. salt, extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.Beat whipping cream in chilled bowl until stiff. Stir marshmallow mix until blended well; fold into whipped cream. Pour into crust. Refrigerate at least 12 hours.Before serving, sprinkle with crushed candy
* Exported from MasterCook *
Peppermint Fudge Pie Recipe By : Lisa-Fabfood Serving Size : 1 Preparation Time :0:00 Categories : To Post Amount Measure Ingredient -- Preparation Method
24 chocolate cookies -- crushed
1/2 cup butter or margarine
4 cups miniature marshmallows
1/2 cup milk
1 cup whipping cream
1/2 cup peppermint candy -- crushed
Directions:
1. Combine cookies and melted butter or margarine. Press into 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Cool.
2. Put 3 cups marshmallows in a double boiler. Add milk, and cook until mixture melts and thickens. Cool in refrigerator for about 15 minutes.
3. In another bowl, whip the cream. Blend in the crushed candy and remaining 1 cup marshmallows. Fold whipped cream mixture into melted and cooled marshmallow mixture.
4. Pour into crust, and chill well before serving. Makes 1 - 9 inch pie
Converted by MC_Buster.
Chris
---------- Recipe via Meal-Master (tm) v8.05 Title:
Pink Peppermint Chiffon Pie Categories: Pies, Chocolate Yield: 8 servings
1/2 c Sugar
1/2 c Crushed peppermint stick -candy
1 Unflavored gelatin
1/4 ts Salt
1 1/2 c Milk
3 Slightly beaten egg yolks
4 dr Red food coloring; (4 to 5)
1 1/4 c Whipping cream
Baked 9" crust Or purchased chocolate -wafer crust
1. In a saucepan, combine the sugar, crushed candy, gelatin and salt. Stir in milk & yolks. Cook & stir mix till bubbly. Cook & stir 2 more minutes.
2. Remove from heat; stir in food coloring. Chill mix till partially set (consistency of unbeaten egg whites).
3. Beat whipping cream till soft peaks form. Fold into gelatin mix. Chill till mixture mounds when spooned.
4. Spoon into crust. Chill 4 hours, or till firm.
5. Top with additional whipped cream & crushed candy, optional. Refrigerate. Serves 8
NOTE: For a chocolate pie crust, add 2 T sugar & 2 T unsweetened cocoa powder to the flour when making a single 9" crust. From Midwest Living, Oct. '94 submitted by Arlene Barber of Rantoul, IL. Goes well with either a choclate crumb crust or regular. Good anytime, but Arlene's sons and grandsons insist on it with Christmas dinner every year. Kim Clegg
* Exported from MasterCook *
PEPPERMINT STICK PIE Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Pies Chocolate Amount Measure Ingredient -- Preparation Method CRUST
1 1/2 cups Chocolate wafer crumbs
1/4 cup Margarine or butter -- melted
FILLING
24 Marshmallows -- large
1/2 cup Milk
1 teaspoon Vanilla
1/8 teaspoon Salt
6 drops Peppermint extract
6 drops Red food color
1 cup Whipping cream
2 tablespoons Peppermint candy -- crushed
Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly against bottom and sides of an ungreased 9" pie plate. Bake 10 minutes. Cool. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla. salt, extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.Beat whipping cream in chilled bowl until stiff. Stir marshmallow mix until blended well; fold into whipped cream. Pour into crust. Refrigerate at least 12 hours.Before serving, sprinkle with crushed candy
* Exported from MasterCook *
Peppermint Fudge Pie Recipe By : Lisa-Fabfood Serving Size : 1 Preparation Time :0:00 Categories : To Post Amount Measure Ingredient -- Preparation Method
24 chocolate cookies -- crushed
1/2 cup butter or margarine
4 cups miniature marshmallows
1/2 cup milk
1 cup whipping cream
1/2 cup peppermint candy -- crushed
Directions:
1. Combine cookies and melted butter or margarine. Press into 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Cool.
2. Put 3 cups marshmallows in a double boiler. Add milk, and cook until mixture melts and thickens. Cool in refrigerator for about 15 minutes.
3. In another bowl, whip the cream. Blend in the crushed candy and remaining 1 cup marshmallows. Fold whipped cream mixture into melted and cooled marshmallow mixture.
4. Pour into crust, and chill well before serving. Makes 1 - 9 inch pie
Converted by MC_Buster.