Sandra Lee Mint Wafers Food

COCOJITO

Steps:

• Add ingredients, except club soda, to a cocktail shaker with ice cubes. Shake several times and pour into a chilled high-ball glass. Top with club soda and serve with a sprig of mint to garnish.

GOLDEN CADILLAC

Steps:

• Place all ingredients in a blender. Blend until thick and creamy.

MINT WAFERS

Steps:

• Melt chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30-second) intervals, whisking after each. Add extract to chocolate. Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely. Let sit for 10 minutes or until set.

SANDRA LEE - MINT WAFERS

Steps:

• Melt the chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30 second) intervals.
• Whisk after each interval.
• Add extract to chocolate after it is melted and smooth.
• Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely.
• Let sit for 10 minutes or until set.

ANGEL FOOD CAKE WITH STRAWBERRIES AND MINT

Steps:

• Remove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside.
• Hollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl.
• Pick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined.
• Fill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside.
• To the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry.
• Chill cake for 4 hours before serving.

SWEET PEACH SORBET WITH CRUNCHY WAFER COOKIES

Steps:

• Make peach syrup by heating peach juice with a little sugar in a small saucepan over medium-high heat until thickened. Add more sugar, to taste, if desired. Remove from heat and let cool to room temperature.
• Place 2 to 3 scoops sorbet in a parfait glass. Drizzle peach syrup over sorbet and place wafer cookies around scoops. Garnish with fresh mint.