Cocktails, Mixed Drinks & Recipes using Crème de Menthe
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Arise My Love
Arise My Love
Chilled Champagne, 1 tsp. Green Crème de Menthe
Put Creme de Menthe into a Champagne flute. Fill with chilled Champagne
Mint Squares
1 1/4 Cup Butter
1/2 Cup Cocoa powder
3 1/2 Cup Powdered sugar
1 Egg, well beaten
1 Tsp Vanilla
2 Cups Graham Cracker Crumbs
1/3 Cup Crème de Menthe
1 1/2 Cups Semi-sweet Chocolate chips
Bottom Layer
Combine 1/2 cup of butter and cocoa in a pan. Heat and stir until it is well blended. Remove from heat. Add 1/2 cup of powdered sugar, egg, and vanilla. Stir in the cracker crumbs. Mix well. Press this mixture into the bottom of an ungreased 9 X 13 pan. Set aside.
Middle Layer
Melt another 1/2 cup of butter into a small bowl. Combine with the Crème de Menthe. On a low speed, beat in the remaining 3 cups of powdered sugar until this is smooth. Spread over the bottom layer. Chill this for at least one hour.
Top Layer
In a small pan, combine the remaining 1/4 cup of butter and the chocolate chips. Cook this over low heat until it is melted. Spread over the second layer. Chill this for several hours. Cut into squares.
Mint Brownies
1/2 cup butter
2 ounces semi-sweet baking chocolate
1 cup sugar
2 eggs
7/8 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 cup Crème de Menthe
1/2 cup Andes mints, broken up
Heat oven to 350.
Grease an 8 X 8 inch cake pan. Mix together the flour, baking powder, and salt, and set aside. In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
Remove the saucepan from heat, and let cool. Beat eggs until light. Mix in sugar, chocolate mixture, and Crème de Menthe. Mix in dry ingredients. Add mint pieces. Spread in the cake pan and bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool slightly before cutting into squares.