Peppermint Pink Valentine Mold
"Don't throw out those Christmas candy canes they will come in handy with this recipe. This recipe can be easily doubled. Substituted 1/2 cup crushed peppermint candies for the peppermint extract if you've got candies but no extract in the kitchen!" Original recipe yield: 6 servings.
INGREDIENTS:
1 (.25 ounce) package unflavored gelatin
1/2 cup white sugar, divided
1/8 teaspoon salt
2 eggs, separated
1 1/4 cups milk
1/4 teaspoon peppermint extract
3 drops red food coloring
1 cup whipping cream, whipped
DIRECTIONS:
In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.
Nut Candies
Swedish Nuts I
"These are delicious. My friends all now eagerly expect them for Christmas. They are perfect for holiday gifts!" Original recipe yield: 4 cups.
INGREDIENTS:
3 1/2 cups mixed nuts
1/2 cup butter
2 egg whites
1 cup white sugar
salt to taste
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Place nuts on a 10x15 inch jellyroll pan, and bake for 10 minutes. Remove nuts, and melt butter on pan.
In a medium bowl, beat egg whites until soft peaks form. Gradually beat in the sugar and salt. Fold toasted nuts into egg white mixture. Arrange the coated nuts in a single layer on the buttered pan.
Bake for 30 minutes in the preheated oven, turning nuts with spatula every 10 minutes, until outside is crisp and golden. Cool, and store in an airtight container.
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