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home > recipes > cookies > french mint creams
from Yardley, PA * Exported from MasterCook * French Mint Creams Recipe By : Simply Simpatico: A Taste of New Mexico Serving Size : 18 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 2 cups powdered sugar -- sifted 4 squares unsweetened chocolate -- melted 4 eggs 1 teaspoon peppermint extract 2 teaspoons vanilla 18 vanilla wafers 1 cup heavy cream -- whipped maraschino cherries Cream butter and sugar; blend in melted chocolate. Add eggs and beat well after each egg. Add flavorings. Using 18 cupcake/muffin liners, put a vanilla wafer in the bottom of each and then fill with chocolate mixture 3/4 full. Place a dollop of whipped cream on each and top with a cherry. Freeze in muffin pans to retain shape. After the creams are frozen, they may be stored in plastic bags. Serve frozen.

French Mint Creams


average rating = 5 stars(5.00001 comment available)
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list all recipes for COOKIES (117)
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list all recipes by DAVE (405)


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keyword: french
keyword: creams
ethnicity: french
recipes for cookies
recipes by dave
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(posted June 25, 2003)

from Yardley, PA

* Exported from MasterCook *

French
Mint Creams

Recipe By : Simply Simpatico: A Taste of New
Mexico
Serving Size : 18 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup
butter
2 cups
powdered sugar -- sifted
4 squares unsweetened
chocolate -- melted
4
eggs
1 teaspoon
peppermint extract
2 teaspoons
vanilla
18
vanilla wafers
1 cup
heavy cream -- whipped
maraschino cherries

Cream butter and sugar; blend in melted chocolate. Add
eggs and beat well after each egg. Add flavorings. Using 18 cupcake/muffin liners, put a vanilla wafer in the bottom of each and then fill with chocolate mixture 3/4 full. Place a dollop of whipped cream on each and top with a cherry. Freeze in muffin pans to retain shape. After the creams are frozen, they may be stored in plastic bags. Serve frozen.



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from Austin,TX, United States wrote:1  0

excellent recipe great taste and incredible richness!
5 starsOctober 21, 2003


 
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