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After-Dinner Mint Brownies

Ingredients: 6 Squares chocolate 2 3/4 Cup(s) Sugar 1 Cup(s) Dark corn syrup 1 Teaspoon(s) Vanilla 2 Cup(s) All-purpose flour 1/4 Teaspoon(s) Salt 6 Eggs 1 1/2 Cup(s) Walnuts, coarsely chopped 2 Cup(s) Confectioner's sugar 2 Tablespoon(s) Milk 1/4 Teaspoon(s) Peppermint extract Directions: 1. Preheat oven to 350F. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy 2-quart saucepan over low heat, heat unsweetened chocolate squares until melted and smooth, stirring frequently. 2. In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and 1 cup butter or margarine just until blended. Increase speed to high, beat until light and fluffy. Reduce speed to low, add flour, salt, and eggs, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high, beat 2 minutes. At low speed, beat in melted chocolate until blended. With spoon, stir in walnuts. Evenly spread batter in pan. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack. 3.When brownies are cool, prepare mint butter-cream frosting: In large bowl, with mixer at low speed, beat confectionners' sugar, milk, peppermint extract, and 6 tablespoons butter until smooth. Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze. 4. Prepare Chocolate Glaze, spread over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour. Cut brownies lengthwise into 3 strips, cut each strip crosswise into 15 bars. Makes 45. About 245 calories each. CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter and 2 teaspoons dark corn syrup until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat, stir frequently until glaze cools slightly.
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Pour batter in a greased 8" square pan and bak After-dinner mint cookies Beat butter or maragrine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Beat in egg, mint extraxt, and enough food coloring to tint light to medium green. B Chocolate-mint sweetheart pie Filling: beat together sugar and butter at medium speed until light and fluffy. Stir in melted chocolate, vanilla, and peppermint extract. Add eggs, 1 at a time, beating well after each addition. Beat together cream and sugar at medium speed untilso Fudgy brownies Melt together chocolate and butter in top of double boiler over hot water. Cool for 15 minutes. Preheat oven to 350F degrees. line a 9X9X2 inch square baking pan with aluminum foil. Grease the foil. Stir sugar into chocolate mixture. Stir in egg After dinner mint cookies DIRECTIONS: Melt 5 oz of the Mint Wafers in a double boiler, stirring constantly or microwave on medium for about 3 minutes. Set aside. Cream butter with sugar, egg and salt. Mix in melted chocolate. Gradually add flour. Chill dough at least 1 hour. Shape Lamb chops with cherry balsamic sauce and mint Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours. Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstic Bavarian dinner In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, 1/2 t boullion and 1/4 t celery seed. Repeat layers. Cover and cook at setting #3 in West Bend cooker (low) for 7 ~ 9 hours or #5 in West Bend Cooker (hi Green lentils with cilantro & mint Put the oil in a pressure cooler and set over medium-high heat. When the oil is hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop, this takes just a few seconds, put in the asafetida and the red chilies. Stir once.