Thursday, December 14, 2017
Baked Horseradish Carrots
Click here to go to the link for the recipe that Aimee used. It is on the Fountain Avenue Kitchen website. :)
Peppermint Pie (Paula Deen)
8 oz soft type peppermint candy (Bob's peppermints at Walmart or Sees)
1/2 cup plus 1 1/2 cups heavy cream
1/4 cup cold water
1 envelope Knox gelatin
1 chocolate cookie pie crust (or a regular pie crust will work too)
Directions: Soften gelatin in water, set aside. Put candies in a ziplock bag and crush up using a mallet or rolling pin. Get them broken up into as small of pieces as you can. Add broken candy and 1/2 cup heavy cream into a small saucepan and cook over low heat until candy melts. This takes some time but don't increase the heat! Low temperature is very important. Once all the candy is melted, add gelatin and mix well. Let cool. Whip 1 1/2 cups heavy cream until stiff and soft peaks form. Fold the cooled candy mixture into the whipped cream. Pour into crust and refrigerate until ready to serve.
8 oz soft type peppermint candy (Bob's peppermints at Walmart or Sees)
1/2 cup plus 1 1/2 cups heavy cream
1/4 cup cold water
1 envelope Knox gelatin
1 chocolate cookie pie crust (or a regular pie crust will work too)
Directions: Soften gelatin in water, set aside. Put candies in a ziplock bag and crush up using a mallet or rolling pin. Get them broken up into as small of pieces as you can. Add broken candy and 1/2 cup heavy cream into a small saucepan and cook over low heat until candy melts. This takes some time but don't increase the heat! Low temperature is very important. Once all the candy is melted, add gelatin and mix well. Let cool. Whip 1 1/2 cups heavy cream until stiff and soft peaks form. Fold the cooled candy mixture into the whipped cream. Pour into crust and refrigerate until ready to serve.
Sunday, April 16, 2017
Wednesday, March 8, 2017
Wednesday, February 8, 2017
Thursday, January 12, 2017
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