Homemade Crème De Menthe Recipes

CREME DE MENTHE COOKIES

Steps:

• In a large bowl, cream margarine and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. Roll each portion of dough between 2 sheets of waxed paper to 1/4-in. thickness (dough will be soft). Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until set, 7-8 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough creme de menthe to reach a spreading consistency. Spread evenly on bottoms of half of the cookies; cover with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Frost cookies.

CREME DE MENTHE CAKE I

Steps:

• Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
• Pour into 13x9 inch pan and bake according to package directions.
• Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

CREME DE MENTHE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
• Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
• To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
• To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

CREME DE MENTHE CHEESECAKE

Steps:

• Preheat oven to 300F; have ready an ungreased 9-inch springform pan.
• In a mixing bowl, combine the two crust ingredients; mix well.
• Press in the bottom and up the sides of the pan; set aside.
• In a large mixing bowl, with electric mixer, beat cream cheese until it is fluffy; slowly beat in sugar, beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in the cream and liqueur until well blended, then pour into the crust-lined springform pan.
• Bake in preheated oven for 60 to 70 minutes or until the edges are set, but the centre jiggles ever so slightly when the pan is gently shaken.
• Turn oven off and leave the oven door open at least four inches; let the cheesecake sit in the oven for 30 minutes, or until the centre now appears set.
• Remove from oven and place on a wire rack on your counter for one hour, or until completely cooled.
• Cover, then refrigerate for at least three hours before serving.
• Just before serving, carefully run a table knife around the edges of the crust to loosen, then carefully remove the sides of the pan.
• If desired, garnish individual servings with whipped cream and a crumbled or chopped chocolate mint (the kind that has the green stripe).

HOMEMADE CREME DE MENTHE

Steps:

• Boil sugar and water together.
• Let cool.
• Combine all other ingredients in a large pitcher.
• Add sugar syrup, stirring to combine, and pour into clean sterilized bottles for storage.
• Age for a month.

CREME DE MENTHE BROWNIES

Steps:

• Cream butter, add sugar; beat until fluffy.
• Add eggs, one at a time, beat well after each addition.
• Combine flour annd salt.
• Add to creamed mix alternately with chocolate syrup.
• Stir in vanilla.
• Pour into greased and floured 13x9 baking pan.
• Bake at 350* for 25 minutes, cool completely.
• Frosting: Cream 1/4 cup butter in small bowl.
• Gradually add powdered sugar and creme de menthe, mix well.
• Spread over cooled brownies.
• Cover and refrigerate for 1 hour.
• Topping: Combine chocolate chips and butter in small pan.
• Slowly melt on low heat, stirring until smooth.
• Spread over brownies.
• Cover and refrigerate for 1 hour.
• Cut into squares, enjoy!