Back to Cooking Menu
Back to Main Index


Chocolate Mint/Chip Cookies Choc.Cov'd Mint Leaves Mint-Apple Jelly Orangemint Jelly Peppermint Jelly Peppermint C-Apple Jelly Peppermint Sauce Winter Solstice Tarts

on this pageChocolatemint Chocolate Chip Cookies
2¼ cups flour
1 tsp baking soda
1 tsp salt
1 tbsp powdered chocolate mint (use coffee mill to grind dry herb)
½ cup butter
½ cup vegetable shortening
¾ cup sugar
¾ cup firmly packed brown sugar
1 tsp vanilla

Sift together the first four ingredients. In a large mixing bowl combine the remaining ingredients and beat till creamy. Beat in 2 eggs. Add the flour mixture and mix well. Stir in 2 cups (12 oz pkg) of semi-sweet chocolate bits and 1 cup of chopped walnuts (optional). Drop by rounded teaspoonfuls onto greased cookie sheets (or use parchment paper to line cookie sheets). Bake at 375°F for 8 to 10 minutes.

For a truly chocoholic experience, use this same recipe, but combine 6 tbsp of cocoa powder and 2 tbsp of vegetable oil in a small bowl. Mix thoroughly. When the eggs are beaten in, add the cocoa mixture and beat thoroughly. Continue on with the recipe.

on this pageChocolate Covered Mint Leaves

This is a nice little trick for an after dinner treat or to decorate a cake. You will need 6 oz of semi-sweet chocolate morsels and freshly picked mint leaves which have been washed and patted dry. Melt the chocolate bits in the top of a double boiler. Dip each leaf in the chocolate and place on waxed paper to harden. Hardening occurs best by placing in the refrigerator.

on this pageMint-Apple Jelly
4 lbs cooking apples, cored and quartered
wine vinegar
1 large handful of mint
equal amounts of brown and white sugar
3 tbsp finely chopped mint

Place apples in a large pan and cover with a mixture composed of half water and half vinegar. Push the bundle of mint down into the apples and simmer til the apples are soft. Strain through a jelly bag overnight.
Add 1½ cups of sugar to each 2½ cups of juice and boil to the setting point. Allow to sit for 10 minutes in a cool place till the jelly begins to set. Stir in the chopped mint. Pour into warm, clean jelly glasses, seal and cover.
This jelly makes a good accompaniment to meat. Other herbs like thyme, sage or rosemary can be substituted.

on this pageOlde Tyme Orangemint Jelly
NOTE: Harvest orangemint and place in a wicker basket for 24 hours to 'wilt'.
1 cup chopped, wilted orangemint
½ tbsp grated orange peel
2 tbsp apple cider vinegar
dash of nutmeg

In a heat resistant large bowl, pour 6 cups of boiling water over the mint, orange peel and nutmeg. Steep for several hours, covered. Measure and strain 4 cups of this liquid and add 2 tbsp apple cider vinegar. Use 1 package of powdered pectin and follow the directions for the amount of sugar (we prefer low-sugar pectin for this recipe). Add the pectin to the cold tea and bring to a strong boil. Then add the sugar all at once and tir constantly till mixed. Boil hard for one minute while stirring and mixing. Either water bath for 10 minutes in 8 oz jars, or for 15 minutes in pint jars. OR, if you may use freezer jelly instructions and proceed as for freezing. Be sure to label your products and date them as well.

on this pagePeppermint Jelly
a few handfuls of fresh peppermint leaves
1 tbsp of lemon juice
4½ cups sugar
3 oz liquid pectin

Crush leaves in your hands, then place into 2 quarts of boiling water to make a strong tea. Boil for 10 minutes. Measure out 4 cups of the tea and place in a saucepan. Add 1 tbsp of fresh lemon juice and bring to a boil. Remove from heat and add the pectin and sugar. Bring to a full boil again and hold at a boil while stirring constantly for 1 full minute. Remove from heat, skim off foam, and pour into hot, sterile jelly jars and seal. Some people like to add green food coloring, but it is a matter of personal preference.

on this pagePeppermint-Crab Apple Jelly
10 partially ripened crab apples
3½ cups sugar
4 cups of peppermint tea

Prepare a strong peppermint tea from freshly picked leaves. Measure out 4 cups of the hot tea. Pell crab apples and cook the peels in a litte water at a boil for 10 minutes. Combine the hot liquid and the juice from the apple peels in a saucepan. Add sugar and mix thoroughly. Bring to a boil for 1 full minute, skim the surface and pour into hot, sterile jelly jars. Seal. The color will resemble apple juice.

on this pagePeppermint Sauce
1 cup peppermint leaves
1 cup of malt vinegar
1/5 tsp canning salt
honey to taste
Add the finely ground leaves to the vinegar and the salt. Mix thoroughly and simmer for 15 minutes. Remove from heat, cover and allow to stand for 25 to 30 minutes. Strain mixture carefully. Now add enough honey to thicken the mixture to your own taste. Two to three oz. should be enough. Goes well with lamb or poultry dishes. Especially good with Cornish hen.

on this pageWinter Solstice Tarts

Make up as many tiny tart shells as you wish to put out. Cut circles out of pie dough and press them into shape in the sections of the gem pan. This is a pan containing tiny muffin shaped units looking rather like a child's version of a cupcake pan. When the tart shells have been cooked and cooled, fill with orangemint jelly (recipe above). These are a lovely dessert after a large holiday meal. Experiment with other sweet herbal jellies for a different type of treat.

©1999 by Ernestina Parziale, CH