Shamrock Shakes
Ingredients
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 3/4 cup sugar
- 1/2 cup Cocoa
- 1-1/4 cups evaporated nonfat milk
- 1 teaspoon vanilla extract
- 2 cups frozen light whipped topping, thawed, divided
- 1/8 teaspoon mint extract
- 6 to 7 drops green food color
Directions
1. Sprinkle gelatin over water in medium saucepan; let stand 2 minutes
to soften. Cook over low heat, stirring constantly until gelatin is
completely dissolved, about 3 minutes.
2. Stir together sugar and cocoa in small bowl; gradually add to gelatin
mixture, stirring with whisk until well blended. Continue to cook over
low heat, stirring constantly, until sugar is dissolved. Remove from
heat. Stir in evaporated milk and vanilla. Pour mixture into large bowl.
3. Refrigerate, stirring occasionally, until mixture mounds slightly
when dropped from spoon, about 20 minutes. Fold 1/2 cup whipped topping
into chocolate mixture. Divide about half of mixture evenly among 8
parfait or wine glasses. Stir extract and food color into remaining 1-1/2
cups topping; divide evenly among glasses. Spoon remaining chocolate
mixture over topping in each glass. Garnish as desired. Serve
immediately or cover and refrigerate until serving time. 8 servings.
Chocolate Mint Dessert
*all needed recipes are attached to this one...see bottom for them!)
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup (1 stick) butter or margarine, softened
- 4 eggs
- 1-1/2 cups (16-oz. can) chocolate Syrup
- MINT CREAM CENTER (recipe follows)
- CHOCOLATE GLAZE (recipe follows)
Directions
1. Heat oven to 350 F. Grease 13x9x2-inch baking pan.
2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat
until smooth. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until top springs back when touched lightly
in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER
on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert.
Cover; refrigerate at least 1 hour before serving. Cover; refrigerate
leftover dessert. About 12 servings.
MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick)
softened butter or margarine and 2 tablespoons green creme de menthe (OR
1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops
green food color may be substituted for creme de menthe) in medium bowl;
beat until smooth.
CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup Semi-Sweet
Chocolate Chips in small saucepan over very low heat. Remove from heat;
stir until smooth. Cool slightly.
Variations
CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares;
cut each square diagonally into halves. About 24 triangles.
DOUBLE CHOCOLATE MINT DESSERT: Mint Chocolate Chips may be substituted
for Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de
menthe in Mint Cream Center.