Minty Stones Recipes

MINTY MIDDLE TREASURES

Minty Middle Treasures image

Mint filling and almond frosting add a twist to these wonderful cookies - perfect dessert to treat a crowd.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 15

Ingredients

1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
About 2 dozen foil-wrapped thin rectangular chocolate mints, unwrapped
1 cup powdered sugar
1 tablespoon plus 1 to 2 teaspoons milk
1/4 teaspoon almond extract or vanilla
Betty Crocker™ gel food color, if desired
Betty Crocker™ candy sprinkles
1 egg

Steps:

Heat oven to 400°F. In large bowl, beat granulated sugar, brown sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt.
Shape about 1 tablespoon dough around each mint. On ungreased cookie sheet, place cookies about 2 inches apart.
Bake 9 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small bowl, mix 1 cup powdered sugar, the milk, almond extract and a few drops of food color with spoon until thick enough to coat. Dip tops of cookies into frosting; sprinkle with candy sprinkles.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 14 g, TransFat 0 g

MINT SAUCE FOR LAMB

Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

MINTY FRUIT SALAD

Minty Fruit Salad image

Summer is the season of stone fruit - juicy cherries, sweet peaches, perfect plums. Add a little mint and honey and you've got an amazing summer salad that is a turn away from the usual melon-heavy versions popular on picnic tables and at barbecues.

Provided by Mark Bittman

Categories breakfast, easy, quick, salads and dressings

Time 5m

Number Of Ingredients 4

Ingredients

4 1/2 to 5 pounds chopped fresh stone fruit
1/4 cup fresh orange juice
1/4 cup fresh chopped mint leaves
1 tablespoon honey

Steps:

Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 6 grams

MINTY STONES

Minty Stones image

Make and share this Minty Stones recipe from Food.com.

Provided by Annacia

Categories Candy

Time 12h20m

Yield 96-120 pieces

Number Of Ingredients 5

Ingredients

2 (3 ounce) packages cream cheese, softened
1 teaspoon peppermint extract
6 cups powdered sugar
2 tablespoons purchased black icing
sugar (black sanding or decorating) (optional)

Steps:

In a large mixing bowl stir together softened cream cheese and peppermint extract.
Gradually add powdered sugar, stirring until mixture is smooth (Knead in the last of the powdered sugar with your hands).
Add black icing, knead until food coloring is evenly distributed.
Form cream cheese mixture into 1/2 - 3/4-inch balls.
Roll each ball in sanding sugar if desired; place on waxed paper.
Cover mints with paper towels and let dry overnight.
Store in a tightly covered container in the refrigerator or freeze up to 1 month. Makes 96 to 120 pieces.

Nutrition Facts : Calories 35.5, Fat 0.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 5.3, Carbohydrate 7.5, Sugar 7.3, Protein 0.1

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