Peppermint meringues
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
DIRECTIONS
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Peppermint Bars
1 cup white sugar
1 egg
1/4 teaspoon peppermint extract
5 drops red food coloring
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup finely crushed peppermint candy canes
1 cup semisweet chocolate chips
1/3 cup coarsely chopped peppermint candy canes
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C) and grease a 9 x 13 inch pan.
Cream butter or margarine and sugar. Beat in egg, peppermint extract and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy.
Spread evenly into greased pan. Bake for 25 minutes or until firm.
After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting. NOTE: You can substitute plain chocolate bars. You'll need 10 - 5/8 oz. bars.
Candy Cane Fudge
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring
DIRECTIONS
Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.Does anyone have any cooking/baking recipes for using candy canes?
Candy Cane Puffs
Source: Family Circle
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
8 squares (1 ounce each) white chocolate, melted
1/2 cup finely crushed candy canes
Stir together flour and salt in a medium-size bowl. Beat butter and confectioners' sugar in a large bowl until smooth and creamy. Beat in egg. Mix in peppermint extract and vanilla. Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour.
Heat oven to 375 degrees F. Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake in heated 375 degree F oven 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely.
To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on waxed paper to harden.
There are more recipes on the website I provided
Use candy canes as stirring sticks for hot beverages.
Add crushed candy canes to vanilla frosting and make cookie sandwiches with purchased cookies or graham crackers.
Add crushed candy canes to Rice Krispy treats.
Melt some purchased white almond bark and add crushed candy cane pieces. Pour onto waxed paper and chill for instant Candy Cane Bark.
Sprinkle crushed candy canes on top of iced cupakes or on top of ice cream sundaes or pancakes
Layer ice cream and hot fudge sauce with crushed candy canes and top with whipped cream for a peppermint twist treat
Candy Cane Bar Cookies
1 cup butter (2 sticks)
1 cup white granulated sugar
1 egg
1\4 teasp. Peppermint extract
1\2 teasp. Salt
2\3 cup finely crushed miniture candy canes (measure after crushing)
6 drops red food coloring
2 cups packed flour
1 cup chocolate chips (6 oz. bag)
2 cups chocolate chips (12 oz. bag)
Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.
Place the sugar in the bowl add the egg, and beat with a mixer until it鈥檚 a uniform color.
Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.
Add the 6 drops of red food coloring. Mix it in thoroughly.
Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it鈥檚 still too warm to add, wait until it鈥檚 cooler and then do it.
Add the flour in half cup increments, beating after each addition.
Stir in one cup chocolate chips by hand.
Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.
Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.
Cool completely and then cut into brownie sized squares.
Here is an article that has some ideas for using candy canes left over from Christmas.
http://www.ehow.com/how_4695038_use-left鈥?/a>
this is what I do about every year around christmas I make homemade double chocolate chip cookies and crush the candy canes put them in the batter and bake them they make really good cookies and peppermintie they are good hoped this helped.
You can crush them up and add them to vanilla or chocolate ice cream, throw them in a white or Chocolate cake mix. That's about all I have ever tried.
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