Starlight Mint Delights Food

STARLIGHT MINT SURPRISE COOKIES

Steps:

• Sift together the flour,baking soda and salt.
• Cream the butter, sugars.
• Add the eggs, vanilla- beat well.
• Blend in the dry ingredients.
• Cover and chill at least two hours or overnight.
• Take a tablespoon size amount of dough and enclose/conceal mint in dough.
• Place on ungreased baking sheet.
• Place walnut half on top.
• Bake at 375° for 9-12 minutes.

FROSTED MINT DELIGHT

Steps:

• Melt the mint apple jelly in saucepan.
• add the crushed pineapple; cool.
• Add the whipped cream.
• Pour into a container of your choice and freeze.

STARLIGHT DOUBLE-DELIGHT CAKE

Steps:

• Heat oven to 350F.
• Grease and flour two 9-inch round cake pans.
• In large bowl, combine cream cheese, 1/2 cup margarine, vanilla and peppermint extract; blend until smooth.
• Add powdered sugar alternately with hot water, beating until smooth.
• Blend in chocolate.
• In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well.
• Beat in eggs 1 at a time, beating well after each addition.
• Add flour, baking soda, salt and milk; beat until smooth.
• Pour batter evenly into greased and floured pans.
• Bake at 350F.
• for 30 to 40 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes; remove from pans.
• Cool completely.
• To assemble cake, place 1 layer, top side down, on serving plate; spread with about 1/4 of frosting.
• Top with second layer, top side up.
• Spread sides and top of cake with remaining frosting.
• Yield: 12 servings High Altitude: Above 35000 feet: Increase flour to 2 1/2 cups and use 1 1/2 cups of frosting mixture in cake.
• Bake as directed above.

STARLIGHT MINT CAKE

Steps:

• Prepare cake batter and bake as directed on package for two 9-inch round layers.
• Cool cakes in pans 15 minutes.
• Pierce cakes with large fork at 1/2 inch intervals.
• Stir boiling water into dry jelly powder 2 minutes until completely dissolved.
• Pour over cakes.
• Refrigerate 3 hours.
• Heat oven to 350°F
• Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.
• Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
• Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.
• Cool before removing from baking sheet.
• Repeat with remaining mints.
• Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,
• Spread with chocolate mixture.
• Unmould second cake; place on first layer.
• Frost with Cool Whip.
• Decorate with melted mints.
• Store in refrigerator.
• HOW TO BEND CANDY: To create a curvy effect on the melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable.
• Place over the handle of a wooden spoon or any other object that will bend the candy.
• Cool completely before using to decorate cake.

STARLIGHT MINT DELIGHTS

Steps:

• Cream the butter and sugars.
• Blend in the eggs, water, and vanilla.
• Add the flour, salt, and baking soda.
• Refrigerate at least 2 hours.
• Cut the mints in half.
• Roll chilled dough into 1 tbs balls.
• Place a half mint in the middle of each dough ball and press down; envelope the mint in the dough.
• Place the cookies on a greased baking sheet 2 inches apart (these will flatten out as they cook).
• Press a pecan half into the top of each cookie.
• Bake 10-12 minutes at 375 degrees.