PEPPERMINT PIE
This no-bake Peppermint Pie is festive and easy to make. Candy Cane Pie has a light and creamy texture that's brimming with peppermint flavor!
Provided by Jess Jankowski
Categories Dessert
Time 3h50m
Number Of Ingredients 8
Steps:
- Add cookies to a food processor and process until the cookies are fine crumbs.
- Pour the cookie crumbs into a large mixing bowl. Add melted butter and mix until combined and the mixture resembles wet sand.
- Press the mixture firmly into a pie plate. Then, chill in the refrigerator for at least 30 minutes or overnight.
- In a large bowl, whisk together pudding mixes and milk until smooth and creamy.
- Whisk in peppermint extract and food coloring (if using).
- Use a rubber scraper to fold in half of the Cool Whip.
- Carefully spread the mixture into the prepared crust. Chill in the refrigerator for at least 3 hours or overnight.
- Spread the remaining whipped topping to the top of the pie and sprinkle with a crushed candy cane.
- Serve immediately or place in refrigerator until ready to serve.
Nutrition Facts : Calories 407 kcal, Carbohydrate 59 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 29 mg, Sodium 362 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 slice
HOMEMADE CANDY CANES
Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 canes.
Number Of Ingredients 7
Steps:
- Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage)., Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 14mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
EASY PEPPERMINT CANDY CANES
Make and share this Easy Peppermint Candy Canes recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 30m
Yield 10-30 serving(s)
Number Of Ingredients 6
Steps:
- Blend together corn syrup, sugar, water, and cream of tartar.
- Stir, dissolving the sugar.
- Without stirring, cook until the hard ball stage (265°F).
- Remove from burner; add peppermint oil, blend well.
- Divide into 2 porions.
- In one half, add red coloring.
- Pour over greased platters.
- Let cool.
- When cool enough to touch, pull each apart seperatly.
- Form into ropes and twist red with white candy mixtures.
- Cut into desired lengths and shapes.
PEPPERMINT CANDY CANE BARK
Every Christmas my friends and family look forward to this in the cookie tins I make for all of them. They get very upset when I do not make this. It is so easy to make. However, you will want to give them away as soon as possible because they are very addicting.
Provided by angelcakes
Categories Candy
Time 20m
Yield 1 cookie sheet, 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water.
- Stir in crushed candy cane and peppermint flavoring into melted white chocolate.
- Line a 11x17" baking pan with wax paper.
- Pour and spread chocolate mixture onto wax paper.
- Chill until firm and break into pieces.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 816.5, Fat 48.5, SaturatedFat 29.3, Cholesterol 31.7, Sodium 136.1, Carbohydrate 89.6, Fiber 0.3, Sugar 89.2, Protein 8.9
EASY PEPPERMINT CANDY COOKIES
Love peppermint candy? Here's a buttery cookie to complete your sweet satisfaction.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms. Roll dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
- In small bowl, mix frosting and peppermint extract. Spread each cookie with frosting. Using small spoon, sprinkle red sugar onto cookies in spiral design to look like peppermint candies.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 14 g, TransFat 0 g
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