Everett cook Jeanne Metzler recently shared a recipe for a Frango mint mockup that really, and I mean really, stirred up an amazing amount of candymaking enthusiasm.
Regrettably, our giddy-up and go approach to this project fell off the horse, when some readers’ recipes were missing the amount of butter or margarine.
So, we’ll repeat Jeanne’s recipe, along with our sincere apology for this accidental slipup, and simultaneously send thanks to each and every one of you who took the time and trouble to bring this gap to our attention: Nadine Miller, Marion Rostad, Kelly Sweeney, Debra Hoheisel, Carla Carlson, Laurel Posey, Myrna Gray, Marian Whetham and Laurie Akers.
Then, we’ll have a certain salad recipe, desperately needed by Camano Island cook Nancy Leuschel, so she’ll (and maybe we’ll, too?) have it in time to lay in the ingredients needed to whip it up and take to the table this Christmas Eve or Christmas Day.
It is, of course, another of the oh-so-popular recipes shared by our own faithful Forum helper-outer Bonnie Teeters of Lynnwood.
When she originally shared it with us this past April, Bonnie mentioned it “makes a lot,” just like the better-than-sex salad recipe she’d given us in 2004, and added that everybody actually liked this new salad as well or even better than the b-t-s salad. Wow!
Department store mints
1package (12 ounces) chocolate chips
1/2cup butter or margarine, softened
21/2-3 cups powdered sugar
2eggs, unbeaten, or egg substitute to equal 2 eggs
2teaspoons vanilla
1capful peppermint extract
In microwave-safe container, melt chocolate chips in microwave according to manufacturer’s directions until melted; remove and set aside to cool.
In medium mixing bowl, cream butter or margarine; add powdered sugar, eggs or egg substitute, cooled chocolate, vanilla and peppermint; beat until mixture is thick and creamy.
Drop by teaspoon (or use melon baller) onto waxed paper. (First test with 1 mint — refrigerate, and if it doesn’t set up in about 5 to 10 minutes, beat in more powdered sugar.)
Chill until firm, then store in container in refrigerator.
Makes about 55 mints.
Four-tins-and-a-tub salad
1can (20 ounces) crushed pineapple, drained
1can (20 ounces) pineapple chunks, drained
1can (14 ounces) sweetened condensed milk
1can (20 ounces) lemon pie filling
1container (8 ounces) frozen whipped topping, thawed
In large mixing bowl, combine crushed pineapple, pineapple chunks, sweetened condensed milk and lemon pie filling, mixing lightly but thoroughly. Fold in whipped topping, turn into serving bowl, cover and chill until very cold.
Makes 8 to 10 servings.
Note: If desired, coconut can be added.
The next Forum will appear in Monday’s Time Out section.
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