BONUS Recipe: Peppermint Trays
RITA’S MOST-FORWARDED RECIPE at The Catholic Beat, re-published just in time for Christmas.
Last year the kids and I made life saver candy cane ornaments. This year we’ll be making peppermint trays. All the rage now – make any size!
Preheat oven to 350. Arrange starlight mints on parchment lined cookie sheet. (I use my ancient, heavy duty cookie sheet). Bake until just melted, about 9-10 minutes or so. For candy cane ornaments, arrange mints in a candy cane shape.
Let cool completely and store at room temperature, covered. You can make a pretty pattern on the tray if, after it comes out of the oven and cools a bit but is still fairly soft, take a patterned dish towel (I used one with a quilt pattern) and gently lay it on top of the tray, pressing down with your hands. Let it cool completely before trying to remove towel.
For candy cane, check after 2-3 minutes. Spray the tip of a skewer and poke a hole in the top of the candy cane right after it comes out of the oven if you want to hang it on the tree.
Rita Nader Heikenfeld writes a weekly cooking column and blog for the Community Press, appears weekly on Sacred Heart Radio, and is the author of several cookbooks. An adjunct profesor at the University of Cincinnati, she is Macy’s Regional Culinary Professional (CCP) and is a Certified Modern Herbalist. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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