Peppermint Brittle
Ingredients:
2 pounds white chocolate
30 small peppermint candy canes
Directions:
Line a large jellyroll pan with heavy-duty
foil.
Place white chocolate in a microwave-safe
bowl. Heat in microwave on medium setting
for 5 to 6 minutes. Stir occasionally, until
chocolate is melted and smooth.
two pieces of waxed paper. Using a mallet
or rolling pin, break the candy canes into
chunks. Stir peppermint into melted white
chocolate. Spread evenly in pan, and chill
until set, about 1 hour. Break into pieces by
slamming pan on counter.
Servings: Approx. 36
Recipe submitted by Robin Reiser, Sales, Sentinel
brought to you by:
Douglas Maddess, DMD
914 So. 4th St. • 942-1559
Place candy canes in a plastic bag, or between
Red Fizz
First, cook down 24 oz. frozen raspberries, thawed and und-
rained, in a 4 quart saucepan. Bring to simmer over high heat
until a thick, syrupy juice. (approx. 10-15 minutes).
Second, press syrup through a fine-mesh sieve to remove
seeds. Should get about 1.5 cups liquid. Chill the syrup for at
least 2 hours.
Finally, combine 1 (6 oz.) can frozen lemonade concentrate
- thawed, and top with 1 (2 liter) bottle ginger ale.
Serve over ice with lemon garnish if desired.
Makes 12 servings
6 | Cottage Grove Sentinel | Cookies & Carols 2017