It's sweet peppermint taste 
has been enjoyed by young 
and old for years. 

It is a hard candy because the church is 
built on solid rock and God's promises 
are a firm foundation. 

The formation of the "J" is for Jesus

The large red stripe is for the blood 
Jesus shed for our sins on the cross. 

 White is for pureness, We are saved from our sins!

Now that I told you how to make them...BYE I gotta go bye some  (grin).

2 cups Epsom salts 
1/2 c. sea salt 
4-6 drops peppermint oil 
2-3 drops red food coloring. 

Place 1 cup Epsom and 1/4 cup sea salt in a bowl. Add 2-3 drops
peppermint oil. Place the remaining ingredients in a second bowl.
Mix well.
Layer the red and white salts in a clear bottle or jar. 
Cover with apiece of red material tie a candy cane to the 
outside and Wallaaaa!

1 C.chocolate chips 
peppermint flavoring 
crushed peppermint candy 
red or green plastic spoons 
Melt the chips and add a drop or two of the flavoring.
Fill the indent of the spoons with the
mixture and sprinkle with some of the crushed candy. 
Let harden. Wrap in cellophane tie with red or green
curling ribbon. Wonderful and Easy to make! 

     1 c Margarine or Butter, (softened)
     3 c Flour)
     1/2 ts Baking soda)
     1 c Sugar )
     1/4 ts Salt)
     1 Egg)
     1/2 ts Peppermint extract)
     2 tb Milk)
     4 (to 5) Drops red food color)
     1 ts Vanilla )
     1/4 c Pink sugar

In a large bowl, combine margarine, sugar, egg, milk, 
and vanilla; mix until light and fluffy. Lightly spoon 
flour into measuring cup; level off.

In medium bowl,combine flour, baking soda and salt. Add
flour mixture to margarine mixture; mix well.

Place half of dough into a plastic bag or wrap in plastic.

To remaining half of dough, add peppermint extract and red
food color; mix well. Place in plastic bag or wrap.
Refrigerate both portions about 1 hour.

Divide each portion of dough in half. Roll 1 part white
dough into a 10x8-inch rectangle between 2 pieces of plastic
wrap.

Set aside. Repeat with 1 part pink dough. Remove top sheet 
of plastic wrap from both the pink and the white dough. Place
pink dough over white dough; remove plastic wrap from pink dough.
Trim edges, if desired.

Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled. Repeat with remaining dough to form second roll.

Place 2 tablespoons of the pink sugar on separate sheet of 
plastic wrap. Roll 1 roll of dough in pink sugar, pressing 
gently into dough. Repeat with second roll. Wrap in plastic 
wrap; refrigerate 8 hours or up to 1 week.

Heat oven to 375xF. Slice cookies 1/8 inch thick. Place 1 inch 
apart on ungreased cookie sheets. Bake for 5 to 7 minutes or
until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.

Makes 10 dozen cookies

Classic Pillsbury Cookbook - Holiday December 1993

Candy Cane Puffs 

      Prep Time: 20 minutes

      Ingredients

           2-1/2 cups all-purpose flour 
           1/4 teaspoon salt 
           1/2 cup (1 stick) unsalted butter, at room temperature 
           1 cup confectioners' sugar 
           1 egg 
           1/2 teaspoon peppermint extract 
           1/2 teaspoon vanilla 
           8 squares (1 ounce each) white chocolate, melted 
           1/2 cup finely crushed candy canes 

      Directions

        1.Stir together flour and salt in a medium-size bowl. 
        2.Beat butter and confectioners' sugar in a large bowl until smooth and creamy.
           Beat in egg. Mix in peppermint extract and vanilla. 
        3.Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour. 
        4.Heat oven to 375 degrees F. 
        5.Shape dough into 1-inch balls; place on lightly greased baking sheets. 
        6.Bake in heated 375 degree F oven 10 to 12 minutes or until bottoms are lightly
           browned. Remove cookies to wire racks to cool completely. 
        7.To coat, brush each cookie with melted white chocolate; dip lightly in crushed
           candy canes. Place on waxed paper to harden. 
 

1/2 c. firmly packed light brown sugar 
2/3 c. heavy cream 
1/2 c. crushed peppermint sticks 
(or peppermint candy)
1/8 tsp. salt 
2 tbsp. unsalted butter - cut into cubes
2 oz. unsweetened chocolate - chopped fine

    Steps:
 1. In a heavy saucepan, bring cream and butter to a gentle boil. 
 2. Reduce heat and add brown sugar. 
 3. Simmer and stir until the brown sugar is dissolved. 
 4. Add chocolate and salt, and heat the mixture over low heat. 
 5. Whisk until chocolate is melted and sauce is smooth. 
 6. Stir in the peppermint candy and serve sauce warm.
 

    Tips: To crush the peppermint sticks, put them in a towel  and roll over them with a rolling pin. Use a wine bottle if you don't have a rolling pin. 

Peppermint Chocolate Fudge
 

1 (11.5-ounce) package Milk Chocolate Chips (2 cups)
1 cup Semi-Sweet Chocolate Chips
1 (14-ounce) can Sweetened Condensed Milk 
Dash Salt
½ teaspoon peppermint extract
¼ cup crushed hard peppermint candy. 

In saucepan, over low heat, melt chips with sweetened 
condensed milk and salt.

Remove from heat; stir in extract. Spread evenly in foil 
lined 8 or 9-inch square pan. Sprinkle with peppermint 
candy. Chill 2 hours or until firm.

Turn fudge onto cutting board; peel off foil and cut 
into squares. Store loosely covered at room temperature.

Peppermint Pretzel Canes
    Makes: 2 Servings
 

6 oz Almond Bark or Vanilla -Flavored Candy Coating;cut
into pieces 
2 Tbl. Shortening
2/3 c Peppermint Hard Candies finely crushed *24candies*
1 Bag Pretzel Rods 8 1/2" long (11 oz. pkg.)
 
 

Line cookie sheet with waxed paper. Melt almond bark 
and shortening in med. saucepan over low heat, stirring
occasionally. Pour into 11x7" baking dish or other shallow 
dish; carefully set baking dish in hot water to keep almond 
bark soft. (DO NOT GET ANY WATER INTO ALMOND BARK.) 
[The only thing that ruins chocolate is water!!]

Sprinkle candy over separate sheet of waxed paper. Roll 
pretzels in almond bark; allow excess to drip off. Roll 
in crushed candy. Place on lined cookie sheet; let stand 
until set. Makes 12 pretzels.

Candy Cane Cocoa

Ingredients
4 cups milk
3 oz. semisweet chocolate, chopped
4 peppermint candy canes crushed
1 cup whipped cream

In a saucepan bring the milk to a simmer. Add the chocolate and the crushed peppermint candies and whisk until smooth. Divide hot cocoa between 4 mugs garnish withh whipped cream    and serve with a candy cane stirring stick.