BUTTER MINTS
These heavenly nuggets are out of this world! Always a huge hit with everyone who tries them!
Provided by KKATT82
Categories Desserts Candy Recipes Mints
Time 55m
Yield 24
Number Of Ingredients 5
Steps:
- Butter a 10x15 inch jellyroll pan, and place in the refrigerator.
- In a heavy saucepan, combine the sugar, water, and butter. Bring to a boil over high heat. Stir occasionally with a wooden spoon. When the mixture starts to boil, reduce the heat to medium, cover, and cook for 3 minutes to allow the steam to wash the crystals that form on the insides of the pan. Uncover, and heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Remove from the heat, and stir in the peppermint oil and food coloring. Be sure to keep your face away from the steam as the odor is very strong. Pour into the chilled pan. Let stand undisturbed for several minutes.
- Use a rubber spatula to gently fold the edges of the hot candy into the center to soften. Continue folding until the candy is cool enough to pick up with your hands. Butter your fingers, and pack the candy into a ball. Begin stretching and pulling. Continue stretching and pulling until the the candy becomes porous and satiny, about 5 minutes.
- Pull the candy into a 1/2 inch thick rope, and cut into 1/2 inch pieces using greased scissors. Let the candy cool completely, then store in an airtight tin for at least 24 hours before serving.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 25 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.5 mg, Sugar 25 g
MINTED BUTTER
I prefer to serve this mint butter with scones, but it goes well with other breads, too. When I make the butter, it's only with mint fresh from our garden.-Sherry Smeltzer, Osage Beach, Missouri
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a bowl, cream butter. Beat in remaining ingredients. Cover and refrigerate.
Nutrition Facts : Calories 106 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE BUTTER MINTS
Steps:
- Taste the candy and add more mint extract if desired; different brands have different strengths, and it's better to start with less flavoring and add more if necessary.
Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 2 g, Fat 1 g, ServingSize 15 Butter Mints (180 servings), UnsaturatedFat 0 g
MINT BUTTER RECIPE
Steps:
- Cream the ingredients together in a small bowl.
- Transfer it to the bowl or container you will be storing the butter in.
- Cover the herb butter and store in the refrigerator for 3 hours before use. The mint butter will keep for several days. If you don't have fresh mint on hand, dried mint can be used as a substitute. Use the same amount and taste it, adding more if you would like a stronger flavor.
Nutrition Facts : Calories 102 kcal, Carbohydrate 0 g, Cholesterol 31 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 2 mg, Sugar 0 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
BUTTER CREAM MINTS
Provided by Food Network
Categories dessert
Time 4h15m
Yield 3 1/2 dozen pieces
Number Of Ingredients 3
Steps:
- Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.
- Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours.
- Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.
BUTTER MINT PEAS
Steps:
- Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve.
SMASHED PEAS WITH MINT BUTTER
This is a Gourmet Magazine recipe which is a variation on "mushy peas", a beloved British street food. Posted for ZWT 8.
Provided by DailyInspiration
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook peas with water and 1/2 teaspoons salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
- While peas cook, stir together butter, mint, parsley, pepper and remaining 3/4 teaspoons salt until combined well.
- Pulse peas (with cooking water) in 2 batches in a food processor until coarsely pureed, transferring to a large bowl. Stir in herb butter until melted.
NEW POTATOES WITH GARLIC, MINT AND BUTTER
Make and share this New Potatoes With Garlic, Mint and Butter recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring the potatoes to the boil in enough lightly salted water to cover.
- Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
- Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
- Use parsley if you don't have or like mint, or use a mix of both if you wish.
MINT-CHIVE BUTTER
This butter is simple to make and can be used to enhance any meat or fish dish. It's best when served fresh. Try it on our Grilled Beef Tenderloin and Grilled Whole Arctic Char.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Stir butter in a medium bowl until smooth. Mix in mint, chives, lemon zest, and salt.
BUTTER MINTS
Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h35m
Yield Makes 10 dozen
Number Of Ingredients 6
Steps:
- Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
- Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
- Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.
SMASHED PEAS WITH MINT BUTTER
Categories Herb Vegetable Vegetarian Quick & Easy Mint Pea Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
- While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
- Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.
MINTED CARROTS
The sweet, minty sauce makes these carrots just a bit different. Even my husband, who says he doesn't like carrots, came back for seconds!
Provided by Marlys Davis
Categories Side Dish Vegetables Carrots
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
- Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 39.9 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 106.5 mg, Sugar 35.7 g
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