Crmedementhe Recipes

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.

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!!

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.

Steps:

• Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted.
• Let stand 10 minutes.
• Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well.
• Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute.
• Spoon mixture into a lightly greased and floured 13x9x2 inch pan.
• Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes; spread Creme de Menthe Frosting (see below) over top.
• Chill at least 4 hours.
• Drizzle melted chocolate over frosting or pipe in desired design using metal tip No.3 or 4.
• Cut into bars immediately.
• Remove from pan, and chill at least 1 hour.
• Store in an airtight container in refrigerator.
• Yield 4 dozen.
• Creme de Menthe Frosting:
• Combine all ingredients except walnuts in a mixing bowl; beat at high speed of an electric mixer until smooth.
• Stir in walnuts.

Steps:

• Bottom layer: In saucepan combine 1/2 cup butter or margarine with 1/2 cup cocoa.
• Heat and stir until well blended.
• Remove from heat and add 1/2 cup confectioners' sugar, 1 beaten egg and 1 tsp vanilla.
• Stir in 2 cups graham cracker crumbs.
• Mix well; press into bottom of 13x9 baking pan.
• Middle layer: Melt another 1/2 cup butter or margarine and put into small mixer bowl.
• Add 1/3 cup green creme de menthe.
• At low speed of mixer beat in 3 cups confectioners' sugar.
• Spread over bottom layer.
• Chill 1 hour.
• Top layer: Combine 1/4 cup butter and 1-1/2 cups semisweet chocolate chips.
• Stir over low heat until melted.
• Spread over chilled middle layer.
• Chill another 1 to 2 hours.
• Cut in small 1-inch squares.
• Keep refrigerated.

Steps:

• Set aside a large bowl of ice water.
• In a saucepan, bring milk and half of sugar to a simmer, stirring until sugar is dissolved. Add crème de menthe.
• In another bowl, mix or whisk yolks and remaining sugar until thick and pale. To this add hot milk slowly, whisking, and pour mixture back into saucepan when finished.
• Cook over moderately low heat, stirring constantly, for approx 20 minutes. (170F) Do not allow mixture to boil!
• Pour custard through a fine sieve into a freezer container, stir in cream and set in the bowl of ice water to cool.
• Chill in refrigerator until cold (1 to 4 hours).
• Press plastic wrap to the surface of the mixture and cover container with a lid. Put in the freezer until frozen, (1.5 to 3 hours).
• Remove from freezer and whisk with a hand blender to break up any ice crystals.
• Return to freezer.
• Repeat process one to three more times until it reaches desired smoothness.
• Garnish with mint leaves or shaved chocolate.

Steps:

• Lightly spray a 1-1/2 quart souffle dish with butter-flavored cooking spray.
• Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
• In medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup creme de menthe. Stir using 50 strokes or use a hand blender on medium speed for 1 minute to combine. Fold in chopped mint thins. Transfer to prepared souffle dish and set aside.
• In medium bowl, combine cream cheese, remaining egg, sugar, and 2 teaspoons creme de menthe. Using an electric mixer beat on low speed until smooth. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for marble effect.
• Place souffle dish on top of foil ring in slow cooker. Lay 8 paper towels over top of slow cooker bowl and secure with lid . (This helps to trap steam.).
• Cook on LOW setting for 4-1/2 to 6 hours. (Do not lift lid to check brownies for first 3 hours.).
• Allow brownies to cool completely before cutting.