Roll 10 vanilla ice cream balls in shredded coconut. Freeze. At serving time, spoon half the Mint Sauce (below) into dessert dishes. Add ice cream balls and spoon on remaining sauce.
Heat 1 jar (10 oz) mint jelly and 3 to 4 tbsp. water, stirring occasionally, until jelly...
1/2 cup brown sugar (packed)
1/2 cup salad oil
1 tsp. grated lemon peel
1/4 cup lemon juice
3 tbsp. vinegar
1/4 cup snipped mint leaves
1 tsp. tarragon leaves
1 tsp. salt
1 tsp. dry mustard
4 to 5 lb rolled leg of lamb
In saucepan, mix sugar, oil, lemon peel and juice, vinegar...
Mix 1/4 cup finely snipped mint leaves and 1/4 cup sugar; let stand 1 hour. Melt 1 cup mint-flavored apple jelly over low heat; blend in mint-sugar mixture and 1/4 cup water. Pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue.
1 1/2 cups
Dippers: Chiffon cake...
In saucepan, heat 1 can Betty Crocker ready-to-spread frosting over low heat, stirring frequently. Pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue.
Minute Minty Chocolate Fondue:
Stir 1/2 tsp. mint extract into frosting.
Dippers: Angel food cake...
Trim fat from 2 lbs. boneless lamb shoulder. Cut meat into 1" cubes. Prepare Mock Bernaise Sauce and Orange-Mint Sauce. Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.
Prepare oil and cook meat as directed for Beef Fondue. Dip into sauces.
3/4 cup Glossy Fudge Sauce
1/4 cup malted milk powder
2 cups milk
1 1/2 tsp. vanilla
1/4 to 1/2 tsp. peppermint extract
2 to 3 cups vanilla ice cream, softened
Mix sauce and malted milk powder until smooth. Slowly blend in milk and flavorings. Chill. To serve, stir in ice cream just until...
1 large bunch mint (about 10 sprigs)
1 cup lemon juice (about 5 lemons)
1/2 cup sugar
1/2 cup water
1 qt. ginger ale, chilled
Wash mint and remove leaves. Mix lemon juice, sugar, and water; pour over mint leaves. Let stand 30 minutes. Just before serving, stir in ginger ale. Serve over crushed...
Pour 1 can (6oz) frozen limeade concentrate, thawed, over fresh fruit (watermelon or cantaloupe balls, pineapple wedges, peach slices, banana slices) in bowl. Cover; chill 2 hours. To serve, spoon into chilled dessert dishes. Garnish with a sprig of mint.
As promised, this week I'm giving you my next recipe, or at least more or less how I grew up knowing this dessert from my grandmother's days.
500ml fresh cream
1 X tin caramel
1 X pack of biscuits (the tealovers or tennis biscuit kind)
Some fresh frozen mint leaves...
Bake devils food cake mix in oblong pan, 13x9x2", as directed on package. Prepare creamy white frosting mix as directed on package or use Butter Cream Frosting. Frost cake.
Arrange pastel mint wafers for balloons in a cluster in upper corner of cake. Use shoestring licorice for balloon strings...
Heat oven to 350F. Grease and flour 6 loaf pans, 4 1/2 x 2 1/2 x 2", and 1 layer pan, 9 x 1 1/2". Prepare any flavor of layer cake mixes as directed on package except - fill each loaf pan 1/2 full with batter; pour remaining batter into layer pan. Bake loaves 20 to 25 minutes, layer 25 to 30...
Toss with greens and serve in lettuce cups:
Sliced zucchini and cauliflowerets or thinly sliced radishes.
Shredded parsnips, chopped sweet onion, chopped celery and pimento-stuffed olives.
Marinate and serve in lettuce cups:
Cooked green peas and cooked French-style green beans, chopped green...
2 oz. unsweetened chocolate
1/2 cup butter
1 cup sugar
1/2 cup all purpose flour
1/2 tsp. vanilla
1/2 cup coarsely chopped walnuts
Mint Layer Icing:
1 1/2 cup sifted icing sugar
2 tbsp. soft butter
2 tbsp. milk
1/2 tsp. peppermint extract
Few drops green food coloring...
1 cup semi-sweet chocolate chips
1/4 cup corn syrup
1/4 cup fruit sugar
1 tsp. instant coffee granules
1 tsp. boiling water
1/4 cup amaretto liqueur *
1 1/5 cup crushed vanilla wafer crumbs
1/2 cup chopped toasted almonds **
Cocoa, colored sugar or chocolate shot
In top of double boiler...
For the sauce:
1 Tbsp extra virgin olive oil
1 ripe mango, peeled, pitted and diced
1/4 cup of water
1 teaspoon lemon juice
Salt and pepper to taste
For the salad:
1 lb of fresh lump crab meat, (shell/cartilage removed)
1 1/2 Tbsp lemon juice
3 Tbsp extra virgin olive oil