Creme de Menthe brownies

From: John H

Ingredients

• 1 cups (2 sticks) butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 11/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
• Shaved Creme de Menthe thins (recommended: Andes)
• Chocolate frosting
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Frosting:

• 1/2 cup (1 stick) butter, melted
• 1/3 cup cocoa
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
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Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Red and Green Salad

Red and Green Salad

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can peas, drained

1 (15 ounce) can kidney beans, drained

85 g minced red onion

60 g chopped celery

60 g sliced radishes

240 g creamy salad dressing

30 ml milk

Combine the corn, peas, beans, onions, celery and radish.

Whisk together the salad dressing and milk or cream. Pour over salad, toss and refrigerate overnight.

Diamond Eggnog Recipe

Diamond Eggnog Recipe

4 1/2 cups milk

4 eggs, separated

1 (125g/ 5 ounce) can sweetened condensed milk

1 tablespoon sugar

1 teaspoon vanilla essence

30ml (or approx 1 oz) rum

1/4 teaspoon nutmeg or cinnamon, ground

Using a mixer, beat the egg yolks in a large bowl for 5 - 10 minutes; they need to be thick and resemble the colour of butter.

A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence.

In a separate bowl, beat the egg whites to stiff peaks.

Slowly fold the egg whites into the rest of the mixture.

Add rum.

Stir gently.

Serve in cups and garnish with ground nutmeg or cinnamon.

Serves: 6.