Creme De Menthe Gelato Food

CREME DE MENTHE CAKE I

Steps:

• Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
• Pour into 13x9 inch pan and bake according to package directions.
• Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

CREME DE MENTHE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
• Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
• To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
• To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

CREME DE MENTHE GELATO

Steps:

• Set aside a large bowl of ice water.
• In a saucepan, bring milk and half of sugar to a simmer, stirring until sugar is dissolved. Add crème de menthe.
• In another bowl, mix or whisk yolks and remaining sugar until thick and pale. To this add hot milk slowly, whisking, and pour mixture back into saucepan when finished.
• Cook over moderately low heat, stirring constantly, for approx 20 minutes. (170F) Do not allow mixture to boil!
• Pour custard through a fine sieve into a freezer container, stir in cream and set in the bowl of ice water to cool.
• Chill in refrigerator until cold (1 to 4 hours).
• Press plastic wrap to the surface of the mixture and cover container with a lid. Put in the freezer until frozen, (1.5 to 3 hours).
• Remove from freezer and whisk with a hand blender to break up any ice crystals.
• Return to freezer.
• Repeat process one to three more times until it reaches desired smoothness.
• Garnish with mint leaves or shaved chocolate.

HOMEMADE CRèME DE MENTHE RECIPE

Steps:

• Gather the ingredients.
• In a one-quart jar, pour the vodka and tear the mint leaves as you add them. Shake well to immerse the herbs. Let infuse for 48 hours, shaking once a day.
• Bring the water to a boil in a small or medium saucepan. Add the sugar and stir until completely dissolved, then reduce to a simmer. After 5 minutes, remove the simple syrup from the heat and let cool completely. If making ahead, refrigerate in a sealed container until ready to blend the liqueur.
• After 2 days, add the cooled simple syrup to the mint-infused liquor. Shake and infuse for another 24 hours.
• Strain out the mint using a fine-mesh strainer lined with cheesecloth. Discard the mint and strain one or two more times to remove extra sediment.
• Funnel the crème de menthe into a 750-milliliter bottle or several smaller bottles.
• To color the liqueur, add 3 to 5 drops of green food coloring and shake well to incorporate.

CREME DE MENTHE SHERBET WITH STRAWBERRIES

Steps:

• Allow sherbet to stand in refrigerator 30 minutes to soften slightly.
• Turn into a bowl; beat with an electric mixer just until smooth and not melted.
• Quickly stir in creme de menthe.
• Turn into a 5 cup ring mold.
• Freeze until firm - overnight if possible.
• To serve: invert ring over a chilled platter.
• Fill center with strawberries.
• Dust berries with sugar.

CREME DE MENTHE BARS

Steps:

• Melt the 1/2 cup butter and cocoa, let cool. Then add the 1/2 cup powdered sugar, beaten egg, vanilla, graham cracker crumbs, nuts and coconut. Put in 9 x 13 pan and refrigerate.
• Melt 1 1/2 cup butter, creme de menthe, pudding, 2 cups powdered sugar. Beat until smooth and spread over crust. Refrigerate until set.
• Melt the 1/4 cup butter and chocolate chips. Spread on top. Refrigerate until firm. Cut into small bars and enjoy!

COOLING CREME DE MENTHE CAKE

Steps:

• Mix together cake mix, water, oil, eggs and 1/2 cup creme de menthe.
• Bake in 9x13 cake pan according to cake mix package directions.
• Let partially cool.
• While still warm carefully spread fudge topping over warm cake, sometimes it helps to slightly warm the topping too.
• Cool completely.
• Lightly mix 3 TBS creme de menthe into cool whip.
• Frost cake.
• Refrigerate.

CREME DE MENTHE TRUFFLES

Steps:

• Combine whipping cream and butter in 2 quart saucepan. Cook over medium-low heat until butter is melted [4 to 5 minutes]. Add creme de menthe baking chips. Continue cooking, stirring constantly, until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
• Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1 inch balls. Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
• Meanwhile, melt candy coating in deep 1 quart saucepan over low heat; stir until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.
• Remove truffles from refrigerator. Place 1 truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. Refrigerate until coating is set.
• Drizzle each truffle with melted chocolate. Refrigerate until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.