Peppermint Creams Recipe

"The creams need to set overnight. If you wish to use chocolate, melt 2 ounces chocolate chips, then dip half of the cookie into it. You may also knead in food coloring before you mold them."  Original recipe yield: 12 creams.

INGREDIENTS:

1 egg white
3 cups confectioners' sugar
1 teaspoon peppermint extract

DIRECTIONS:

In large bowl, whisk egg white until frothy, but not stiff. Stir in confectioners' sugar and peppermint extract. You may need to knead it with your hands. If you wish to add food coloring, knead it in, and keep kneading until the color is evenly distributed.

Line a cookie sheet with parchment paper. Form the dough into small balls, place on cookie sheet and flatten slightly. Cover and let sit overnight in a cool, dry place, until set.

Peppermint Patties

"I have made these every year as one of many Christmas treats. My family really loves them, it wouldn't be Christmas without them! When you dip, tap the fork on the edge of the pan to shake off excess. Slide the patty onto waxed paper -- you can use the fork to make a little swirl on the top to make it pretty."  Original recipe yield: 28 patties.

INGREDIENTS:

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

DIRECTIONS:

In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

Pioneer Potato Candy

"Try rolling these in 2/3 cup ground, salted peanuts instead of coconut!"  Original recipe yield: 8 dozen.

INGREDIENTS:

2 baking potatoes, peeled and cubed
1/2 teaspoon salt
2 teaspoons vanilla extract
2 pounds confectioners' sugar
1 pound chocolate confectioners' coating
1 cup flaked coconut

DIRECTIONS:

Place potatoes in a medium saucepan with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are soft. Drain and mash.
In a large bowl, combine 1 cup mashed potatoes, salt and vanilla until smooth. Sift confectioners' sugar over potato mixture a cup at a time. Stir into potatoes. Mixture will liquefy at first when sugar is added, then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it, adding more sugar if necessary, or not using the whole amount if mixture is very stiff. Cover with a damp cloth and chill until mixture holds its shape when formed into a small (1/2 inch) ball.
Form potato mixture into 1/2 inch balls.
Melt confectioners' coating in a double boiler or in a small saucepan over low heat. Dip balls in melted chocolate, then roll in coconut. Let cool completely. Store in an airtight container.