Wednesday, March 17, 2010
Happy St. Patrick's Day
Last night I did a program at the Homer Twp. PL in Homer Glen, IL, where my librarian friend Alex works. I did my Crazy About Cakes, and I showed them my Lime Ribbon Delight triumph photo (see previous post). We all had a good laugh, and many said they were glad to see that other people have baking disasters too.
This is from Better Homes and Gardens Holiday Cook Book, 1959. This is a suggested centerpiece. Nice styrofoam.
Try this instead:
Emerald Isle Dessert Cups
"Perfect refreshment for the Bridge Club"
1 cup white cream mints
3/4 cup milk
Fre drops green food coloring
1 cup heavy cream, whipped
1 7-oz. package solid chocolate-mint candy wafers, or 1 6-oz. package semisweet chocolate pieces
2 tablespoons shortening
Make Mint Ice Cream: Combine mints and milk. Cook over low heat, stirring frequently, about 15 minutes or till mints are melted. Cool to room temperature. Stir in food coloring; fold in whipped cream. Pour into refrigerator tray and freeze until firm. (Amy's note: Go buy Fannie Mae's Meltaway Ice Cream. Awesome.)
Serve in Chocolate Cups: Melt chocolate mint candy wafers or semisweet pieces with shortening over hot, not boiling water, stirring till smooth. Cool to room temperature. Place paper baking cups in muffin pans. With a teaspoon, swirl chocolate mixture around inside cups, covering entire surface with a thin layer of chocolate. Chill.
When chocolate cups harden, tear off paper. Fill with rounded scoops of Mint Ice Cream. top each dessert with a chocolate mint wafer.