Crème De Menthe Food

CREME DE MENTHE BROWNIES

Steps:

• Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted.
• Let stand 10 minutes.
• Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well.
• Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute.
• Spoon mixture into a lightly greased and floured 13x9x2 inch pan.
• Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes; spread Creme de Menthe Frosting (see below) over top.
• Chill at least 4 hours.
• Drizzle melted chocolate over frosting or pipe in desired design using metal tip No.3 or 4.
• Cut into bars immediately.
• Remove from pan, and chill at least 1 hour.
• Store in an airtight container in refrigerator.
• Yield 4 dozen.
• Creme de Menthe Frosting:
• Combine all ingredients except walnuts in a mixing bowl; beat at high speed of an electric mixer until smooth.
• Stir in walnuts.

CREME DE MENTHE PARFAITS

Steps:

• In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.

CREME DE MENTHE BROWNIES

Steps:

• BROWNIES:.
• Preheat the oven to 350 F, and grease a 9x13" baking pan. Set aside.
• Cream the sugar and butter together, then add the vanilla. Add the beaten eggs, 1 cup of flour, and the chocolate syrup. Mix the batter well, and spread into the prepared pan. Bake for around 30 minutes, but check early. Allow the batter to cool completely while you make the next layers.
• MINT LAYER:.
• Mix the butter with the powdered sugar and the crème de menthe. Spread it over the cooled brownie layer.
• CHOCOLATE LAYER:.
• Melt the chocolate chips together with the butter, either in the microwave or in a double boiler on the stove. Pour the chocolate layer over the crème de menthe layer.
• Transfer the baking pan into the freezer or refrigerator and allow to cool before you cut and serve.
• I like to serve them in little petit fours size bites. They are VERY RICH!

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 PIE

Steps:

• Heat milk and melt marshmallows. Set aside to cool or set up. Whip cream and fold into marshmallow mixture. Add creme de menthe and creme de cocoa. Pour into cracker crumb crust. Refrigerate.

CREME DE MENTHE CHEESECAKE

Steps:

• Preheat oven to 300F; have ready an ungreased 9-inch springform pan.
• In a mixing bowl, combine the two crust ingredients; mix well.
• Press in the bottom and up the sides of the pan; set aside.
• In a large mixing bowl, with electric mixer, beat cream cheese until it is fluffy; slowly beat in sugar, beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in the cream and liqueur until well blended, then pour into the crust-lined springform pan.
• Bake in preheated oven for 60 to 70 minutes or until the edges are set, but the centre jiggles ever so slightly when the pan is gently shaken.
• Turn oven off and leave the oven door open at least four inches; let the cheesecake sit in the oven for 30 minutes, or until the centre now appears set.
• Remove from oven and place on a wire rack on your counter for one hour, or until completely cooled.
• Cover, then refrigerate for at least three hours before serving.
• Just before serving, carefully run a table knife around the edges of the crust to loosen, then carefully remove the sides of the pan.
• If desired, garnish individual servings with whipped cream and a crumbled or chopped chocolate mint (the kind that has the green stripe).

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.