MINT SUGAR
Use this pretty sugar anywhere you want a bit of mint flavor and a little crunch. We love to roll chocolate truffles in it but it would also be nice sprinkled over fresh fruit.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup mint sugar
Number Of Ingredients 2
Steps:
- Process the sugar and mint in a food processor until the mint is finely chopped and dispersed throughout the sugar, scraping down the bowl of the processor with a spatula halfway through. Refrigerate for up to 3 days in an airtight container.
CHOCOLATE MINT SUGAR COOKIE DROPS
Make and share this Chocolate Mint Sugar Cookie Drops recipe from Food.com.
Provided by Ducky
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, combine flour, baking powder and salt; set aside.
- In a large bowl, combine 1 cup sugar and vegetable oil; mix well.
- Beat in eggs and vanilla extract.
- Gradually beat in the flour mixture.
- Stir in Mint-Chocolate chips.
- Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar.
- Place on ungreased cookie sheets.
- Bake at 350°F for 8 to 10 minutes.
- Cool completely on wire racks.
CITRUS SALAD WITH MINT SUGAR
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Cut peel and white pith from all fruit except kumquats. Slice clementines crosswise into 1/4" slices. Cut between membranes of remaining peeled fruit to release segments. Mix fruits in a large bowl. Add Grand Marnier, if using; toss gently to incorporate. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Combine sugar and mint in a small food processor. Pulse until mint is finely chopped. Transfer fruit to a large bowl, scatter kumquat slices over, if using, and sprinkle salad with 2 Tbsp. mint sugar. Serve remaining mint sugar alongside.
MINT SIMPLE SYRUP
Fresh mint leaves are steeped with sugar and water to create a minty fresh sweet syrup to add a refreshing lift to cocktails, mocktails, pastry glazes, and frozen desserts. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 25.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - MINT JELLY
True: Mint jelly you buy from the store is not as good as what you'll make at home with this SURE.JELL for Less or No Sugar Needed Recipes - Mint Jelly.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Wash mint leaves and stems. Finely chop or crush mint; place in medium saucepan. Add water. Bring to boil. Remove from heat; cover and let stand 10 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups infusion into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.) Add food coloring.
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and the pectin in small bowl. Add to infusion in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTER MINT SUGAR COOKIE
This was passed on to me by a friend. At the top she had witten: This buttermint sugar cookie recipe is not your common sugar cookie. You like something a little different, so this one is for you." I'm not exactly sure just how she meant that but it sounds good.
Provided by Annacia
Categories Dessert
Time 30m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Place buttermints and a 1/2 cup granulated sugar in a sturdy plastic sandwich bag and crush with rolling pin, meat mallet, or hammer.
- In a large bowl, combine crushed mint mixture with butter, with an electric mixer set at medium speed, beat for 2-3 minutes.
- Add egg and vanilla extract; continue beating until well mixed.
- Reduce speed to low, and add gradually add flour mixture. Beat until well mixed.
- Shape balls into 1-inch balls; roll in decorator sugar if desired. Place 2 inches apart onto ungreased cookie sheets.
- Bake for 10-12 minutes or until edges are slightly browned. Immediately remove cookies and transfer to a cooling surface.
Nutrition Facts : Calories 41.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 9.5, Sodium 34.8, Carbohydrate 5.1, Fiber 0.1, Sugar 2.1, Protein 0.6
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