Okay, I've been dreading this for years, because I've never had any success
finding a recipe. This year I have to make some, and I hope that somebody
recognises what I'm looking for.

When I was a little girl, my mother was friends with a neighbour lady. Every
Christmas mother would give her a bottle of wine, and the lady would give us
a box of the best homemade mints I've ever had in my life.

They were about as big as a quarter, and she made them in pastel colours,
pink and green and yellow. She must have used a mould, and the green ones
were shaped like leaves, and the yellow and pink ones were rosettes. The
were soft and creamy, and had been sprinkled with sparkly sugar.

I'd love to make some for my folks, ( and us, too! ), but I've never known
what they were called. Does this sound familiar to anyone? I'm also no whiz
at candy, but I don't think these are going to be all that hard. ( so to
speak ).

Help? ( Mrs. Armstrong, are you out there? )

Thanks much!

- Tess

Tess wrote:
> Okay, I've been dreading this for years, because I've never had any
success
> finding a recipe. This year I have to make some, and I hope that
somebody
> recognises what I'm looking for.
>
> When I was a little girl, my mother was friends with a neighbour
lady. Every
> Christmas mother would give her a bottle of wine, and the lady would
give us
> a box of the best homemade mints I've ever had in my life.
>
> They were about as big as a quarter, and she made them in pastel
colours,
> pink and green and yellow. She must have used a mould, and the green
ones
> were shaped like leaves, and the yellow and pink ones were rosettes.
The
> were soft and creamy, and had been sprinkled with sparkly sugar.
>
> I'd love to make some for my folks, ( and us, too! ), but I've never
known
> what they were called. Does this sound familiar to anyone? I'm also
no whiz
> at candy, but I don't think these are going to be all that hard. ( so
to
> speak ).
>
> Help? ( Mrs. Armstrong, are you out there? )
>
> Thanks much!
>
> - Tess


From: Saskatchewan Wheat Pool Co-op Cookbook: With Kitchen Tested
Recipes, 1946

After-Dinner Mints
Mrs. Seymour, Whitby Guild

2 cups granulated sugar, 1/2 teaspoon essence of peppermint, 2/3 cup
water, pinch of cream of tartar. Place sugar and water in saucepan.
Bring to boil, add cream of tartar. Boil without stirring until mixture
forms a soft ball when tried in cold water. Add peppermint and stir
until thick. Knead when cool enough to handle and cut into small
rounds.


After-Dinner Mints
Mrs. A. Plewman, Lashburn

Beat 1 egg white with a pinch of salt until light, {add} 1 tablespoon
cold water, 18 drops of essence of peppermint. Stir in 1 pound icing
sugar. Mix until very stiff. Cut in slices with sharp knife. Put on
waxed paper to harden.

~~~~~~~~~~

I'm not vouching for these recipes. I've never made them. I copied them
exactly as they are in the book edited by Mrs. Violet M. Johnsrude who
says on the dedication page "There is only one woman in the world and
every man has her for his wife."

There are other pithy sayings here too, such as:

A Good Housekeeper, page 91

"Take an equal quantity of Economy, Industry and Cleanliness, let boil
moderately together in that old-fashioned vessel called Conscience.
When cool, add a little good Common Sense and Spirit of Authority to
your taste. Clean your vessel before adding your ingredients. If not
clean, put in a few grains of Resolutions which will make it bright.
Dip the cover in a little essence of Watchfulness which will preserve
the ingredients from separating. It will be fit for use in two or three
years, will keep a long time and be all the better for age.

N.B. Be very careful in following the directions of recipe and it will
never fail.

Any questions?



Zee

Tess wrote:
> Okay, I've been dreading this for years, because I've never had any
success
> finding a recipe. This year I have to make some, and I hope that
somebody
> recognises what I'm looking for.
>
> When I was a little girl, my mother was friends with a neighbour
lady. Every
> Christmas mother would give her a bottle of wine, and the lady would
give us
> a box of the best homemade mints I've ever had in my life.
>
> They were about as big as a quarter, and she made them in pastel
colours,
> pink and green and yellow. She must have used a mould, and the green
ones
> were shaped like leaves, and the yellow and pink ones were rosettes.
The
> were soft and creamy, and had been sprinkled with sparkly sugar.
>
> I'd love to make some for my folks, ( and us, too! ), but I've never
known
> what they were called. Does this sound familiar to anyone? I'm also
no whiz
> at candy, but I don't think these are going to be all that hard. ( so
to
> speak ).
>
> Help? ( Mrs. Armstrong, are you out there? )
>
> Thanks much!
>
> - Tess


From: Saskatchewan Wheat Pool Co-op Cookbook: With Kitchen Tested
Recipes, 1946

After-Dinner Mints
Mrs. Seymour, Whitby Guild

2 cups granulated sugar, 1/2 teaspoon essence of peppermint, 2/3 cup
water, pinch of cream of tartar. Place sugar and water in saucepan.
Bring to boil, add cream of tartar. Boil without stirring until mixture
forms a soft ball when tried in cold water. Add peppermint and stir
until thick. Knead when cool enough to handle and cut into small
rounds.


After-Dinner Mints
Mrs. A. Plewman, Lashburn

Beat 1 egg white with a pinch of salt until light, {add} 1 tablespoon
cold water, 18 drops of essence of peppermint. Stir in 1 pound icing
sugar. Mix until very stiff. Cut in slices with sharp knife. Put on
waxed paper to harden.

~~~~~~~~~~

I'm not vouching for these recipes. I've never made them. I copied them
exactly as they are in the book edited by Mrs. Violet M. Johnsrude who
says on the dedication page "There is only one woman in the world and
every man has her for his wife."

There are other pithy sayings here too, such as:

A Good Housekeeper, page 91

"Take an equal quantity of Economy, Industry and Cleanliness, let boil
moderately together in that old-fashioned vessel called Conscience.
When cool, add a little good Common Sense and Spirit of Authority to
your taste. Clean your vessel before adding your ingredients. If not
clean, put in a few grains of Resolutions which will make it bright.
Dip the cover in a little essence of Watchfulness which will preserve
the ingredients from separating. It will be fit for use in two or three
years, will keep a long time and be all the better for age.

N.B. Be very careful in following the directions of recipe and it will
never fail.

Any questions?



Zee

"Tess" > wrote in message
ink.net...
> Okay, I've been dreading this for years, because I've never had any
> success
> finding a recipe. This year I have to make some, and I hope that somebody
> recognises what I'm looking for.
>
> When I was a little girl, my mother was friends with a neighbour lady.
> Every
> Christmas mother would give her a bottle of wine, and the lady would give
> us
> a box of the best homemade mints I've ever had in my life.
>
> They were about as big as a quarter, and she made them in pastel colours,
> pink and green and yellow. She must have used a mould, and the green ones
> were shaped like leaves, and the yellow and pink ones were rosettes. The
> were soft and creamy, and had been sprinkled with sparkly sugar.
>
> I'd love to make some for my folks, ( and us, too! ), but I've never known
> what they were called. Does this sound familiar to anyone? I'm also no
> whiz
> at candy, but I don't think these are going to be all that hard. ( so to
> speak ).
>
> Help? ( Mrs. Armstrong, are you out there? )
>
> Thanks much!
>
> - Tess
> ============================

Yes. They're very easy to make but time consuming if you put them into
moulds, remove them and then let them dry a bit on racks...

That being said, my MIL makes them all of the time and I make them for
special gifts. I made 3 different flavors (and colors) for one of my aunts,
at Christmas, last year. For packaging, I found an inexpensive crystal
candy dish to put them in. Cyndi


Here's the recipe according to Better Homes & Gardens New Cook Book:

Cream Cheese Mints
*These mints can be frozen for up to one month*

3 oz Cream Cheese, softened
1/2 tsp. Peppermint extract (I use lots of other flavors, too)
3 cups sifted powdered (confectioners) sugar
Few drops of food coloring
Granulated sugar

In a small mixer bowl combine softened cream cheese and peppermint extract.
Gradually beat in powdered sugar with electric mixer till mixture is smooth.
(Knead in the last of the powdered sugar with your hands.) Knead in food
coloring till evenly distributed.

Sprinkle small candy molds lightly with granulated sugar. Press about 1/2
to 3/4 tsp. of cream cheese mixture into each mold. Remove from mold. OR
form mixture into 3/4 inch balls. Dip each ball into granulated sugar;
place on waxed paper. Flatten each with the bottom of a juice glass or
with the tines of a fork. Let dry overnight. Makes 6-8 dozen molded mints
or about 4 dozen of the (juice glass pressed) patties.

"Tess" > wrote in message
ink.net...
> Okay, I've been dreading this for years, because I've never had any
> success
> finding a recipe. This year I have to make some, and I hope that somebody
> recognises what I'm looking for.
>
> When I was a little girl, my mother was friends with a neighbour lady.
> Every
> Christmas mother would give her a bottle of wine, and the lady would give
> us
> a box of the best homemade mints I've ever had in my life.
>
> They were about as big as a quarter, and she made them in pastel colours,
> pink and green and yellow. She must have used a mould, and the green ones
> were shaped like leaves, and the yellow and pink ones were rosettes. The
> were soft and creamy, and had been sprinkled with sparkly sugar.
>
> I'd love to make some for my folks, ( and us, too! ), but I've never known
> what they were called. Does this sound familiar to anyone? I'm also no
> whiz
> at candy, but I don't think these are going to be all that hard. ( so to
> speak ).
>
> Help? ( Mrs. Armstrong, are you out there? )
>
> Thanks much!
>
> - Tess
> ============================

Yes. They're very easy to make but time consuming if you put them into
moulds, remove them and then let them dry a bit on racks...

That being said, my MIL makes them all of the time and I make them for
special gifts. I made 3 different flavors (and colors) for one of my aunts,
at Christmas, last year. For packaging, I found an inexpensive crystal
candy dish to put them in. Cyndi


Here's the recipe according to Better Homes & Gardens New Cook Book:

Cream Cheese Mints
*These mints can be frozen for up to one month*

3 oz Cream Cheese, softened
1/2 tsp. Peppermint extract (I use lots of other flavors, too)
3 cups sifted powdered (confectioners) sugar
Few drops of food coloring
Granulated sugar

In a small mixer bowl combine softened cream cheese and peppermint extract.
Gradually beat in powdered sugar with electric mixer till mixture is smooth.
(Knead in the last of the powdered sugar with your hands.) Knead in food
coloring till evenly distributed.

Sprinkle small candy molds lightly with granulated sugar. Press about 1/2
to 3/4 tsp. of cream cheese mixture into each mold. Remove from mold. OR
form mixture into 3/4 inch balls. Dip each ball into granulated sugar;
place on waxed paper. Flatten each with the bottom of a juice glass or
with the tines of a fork. Let dry overnight. Makes 6-8 dozen molded mints
or about 4 dozen of the (juice glass pressed) patties.

In article . net>,
"Tess" > wrote:

> Okay, I've been dreading this for years, because I've never had any
> success finding a recipe. This year I have to make some, and I hope
> that somebody recognises what I'm looking for.
>
> When I was a little girl, my mother was friends with a neighbour
> lady. Every Christmas mother would give her a bottle of wine, and the
> lady would give us a box of the best homemade mints I've ever had in
> my life.
>
> They were about as big as a quarter, and she made them in pastel
> colours, pink and green and yellow. She must have used a mould, and
> the green ones were shaped like leaves, and the yellow and pink ones
> were rosettes. The were soft and creamy, and had been sprinkled with
> sparkly sugar.
>
> I'd love to make some for my folks, ( and us, too! ), but I've never
> known what they were called. Does this sound familiar to anyone? I'm
> also no whiz at candy, but I don't think these are going to be all
> that hard. ( so to speak ).

> Help? ( Mrs. Armstrong, are you out there? )
>
> Thanks much!
>
> - Tess

Su
Cream cheese
powdered sugar
food color
flavor (spearmint oil; peppermint oil)

Work some cocoa powder in there and the chocolate mint is pretty fine!
Lessee if I can find the amounts. . . .OK, here you go

* Exported from MasterCook Mac *

Cream Cheese Mints

Recipe By : Posted to rec.food.cooking by Barb Schaller 11-21-04
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz. cream cheese
1/4 tsp. flavoring
1 2/3 cups powdered sugar
Food coloring as desired

Mash cheese and add flavor and color; mix in sugar, kneading with hands
until about like pie dough. Roll in balls the size of marbles, place
one side in sugar then press sugar side into mold. Unmold at once onto
waxed paper. Make 23 roses and 23 leaves. For chocolate mints, add 3
tsp. cocoa and 1/2 tsp. vanilla.


- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 976 Calories; 20g Fat (18%
calories from fat); 4g Protein; 200g Carbohydrate; 62mg Cholesterol;
170mg Sodium
Food Exchanges: 1/2 Lean Meat; 3 1/2 Fat; 13 1/2 Other Carbohydrates

NOTES : (Molds are available at a cake decorating supply store or
perhaps a craft store like Michael¹s.)

_____
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article . net>,
"Tess" > wrote:

> Okay, I've been dreading this for years, because I've never had any
> success finding a recipe. This year I have to make some, and I hope
> that somebody recognises what I'm looking for.
>
> When I was a little girl, my mother was friends with a neighbour
> lady. Every Christmas mother would give her a bottle of wine, and the
> lady would give us a box of the best homemade mints I've ever had in
> my life.
>
> They were about as big as a quarter, and she made them in pastel
> colours, pink and green and yellow. She must have used a mould, and
> the green ones were shaped like leaves, and the yellow and pink ones
> were rosettes. The were soft and creamy, and had been sprinkled with
> sparkly sugar.
>
> I'd love to make some for my folks, ( and us, too! ), but I've never
> known what they were called. Does this sound familiar to anyone? I'm
> also no whiz at candy, but I don't think these are going to be all
> that hard. ( so to speak ).

> Help? ( Mrs. Armstrong, are you out there? )
>
> Thanks much!
>
> - Tess

Su
Cream cheese
powdered sugar
food color
flavor (spearmint oil; peppermint oil)

Work some cocoa powder in there and the chocolate mint is pretty fine!
Lessee if I can find the amounts. . . .OK, here you go

* Exported from MasterCook Mac *

Cream Cheese Mints

Recipe By : Posted to rec.food.cooking by Barb Schaller 11-21-04
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz. cream cheese
1/4 tsp. flavoring
1 2/3 cups powdered sugar
Food coloring as desired

Mash cheese and add flavor and color; mix in sugar, kneading with hands
until about like pie dough. Roll in balls the size of marbles, place
one side in sugar then press sugar side into mold. Unmold at once onto
waxed paper. Make 23 roses and 23 leaves. For chocolate mints, add 3
tsp. cocoa and 1/2 tsp. vanilla.


- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 976 Calories; 20g Fat (18%
calories from fat); 4g Protein; 200g Carbohydrate; 62mg Cholesterol;
170mg Sodium
Food Exchanges: 1/2 Lean Meat; 3 1/2 Fat; 13 1/2 Other Carbohydrates

NOTES : (Molds are available at a cake decorating supply store or
perhaps a craft store like Michael¹s.)

_____
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Tess" > wrote in message
ink.net...
> Okay, I've been dreading this for years, because I've never had any
> success
> finding a recipe. This year I have to make some, and I hope that somebody
> recognises what I'm looking for.
>
> When I was a little girl, my mother was friends with a neighbour lady.
> Every
> Christmas mother would give her a bottle of wine, and the lady would give
> us
> a box of the best homemade mints I've ever had in my life.
>
> They were about as big as a quarter, and she made them in pastel colours,
> pink and green and yellow. She must have used a mould, and the green ones
> were shaped like leaves, and the yellow and pink ones were rosettes. The
> were soft and creamy, and had been sprinkled with sparkly sugar.
>
> I'd love to make some for my folks, ( and us, too! ), but I've never known
> what they were called. Does this sound familiar to anyone? I'm also no
> whiz
> at candy, but I don't think these are going to be all that hard. ( so to
> speak ).
>
> Help? ( Mrs. Armstrong, are you out there? )
>
> Thanks much!


I make these every Christmas and they turn out great every time:

Creamy Mints

1 1 pound box (4 cups) confectioners sugar (powdered sugar)
1/4 cup unsalted butter
3 TBS. boiling water (may need a little more)
1/4 tsp. peppermint oil
Paste food coloring
Granulated sugar
Rubber candy molds of choice

Combine powdered sugar, butter, boiling water-mix well using your hands until
consistancy of pie dough. If the mixture is too sticky mix in a little more
powdered sugar. Stir in the coloring to desired shade. Add the peppermint oil
last and mix in well using your hands.
Chill about 30 minutes. Pour some granulated sugar onto a flat plate. Roll
pieces of the candy mixture into small balls, sprinkle your candy molds with
granulated sugar-roll the candy balls in the granulated sugar then press into
the molds-sprinkle the back of the candy while it is in the mold with
granulated sugar. Release the candy from the mold onto wax or parchment paper.
Allow uncovered candy forms to air dry and harden about 8 hours. They may be
frozen at this point just put wax paper between the layers and wrap well to
prevent any freezer ordors from transferring to the candy. Makes about 80
pieces. These will have a sparkle to them from the sugar.
If you would like to make chocolate candies, just add 2 TBS. cocoa and 1 tsp.
vanilla instead of the peppermint oil and proceed with the recipe. Jan

Tess" > wrote in message
ink.net...
> Okay, I've been dreading this for years, because I've never had any
> success
> finding a recipe. This year I have to make some, and I hope that somebody
> recognises what I'm looking for.
>
> When I was a little girl, my mother was friends with a neighbour lady.
> Every
> Christmas mother would give her a bottle of wine, and the lady would give
> us
> a box of the best homemade mints I've ever had in my life.
>
> They were about as big as a quarter, and she made them in pastel colours,
> pink and green and yellow. She must have used a mould, and the green ones
> were shaped like leaves, and the yellow and pink ones were rosettes. The
> were soft and creamy, and had been sprinkled with sparkly sugar.
>
> I'd love to make some for my folks, ( and us, too! ), but I've never known
> what they were called. Does this sound familiar to anyone? I'm also no
> whiz
> at candy, but I don't think these are going to be all that hard. ( so to
> speak ).
>
> Help? ( Mrs. Armstrong, are you out there? )
>
> Thanks much!


I make these every Christmas and they turn out great every time:

Creamy Mints

1 1 pound box (4 cups) confectioners sugar (powdered sugar)
1/4 cup unsalted butter
3 TBS. boiling water (may need a little more)
1/4 tsp. peppermint oil
Paste food coloring
Granulated sugar
Rubber candy molds of choice

Combine powdered sugar, butter, boiling water-mix well using your hands until
consistancy of pie dough. If the mixture is too sticky mix in a little more
powdered sugar. Stir in the coloring to desired shade. Add the peppermint oil
last and mix in well using your hands.
Chill about 30 minutes. Pour some granulated sugar onto a flat plate. Roll
pieces of the candy mixture into small balls, sprinkle your candy molds with
granulated sugar-roll the candy balls in the granulated sugar then press into
the molds-sprinkle the back of the candy while it is in the mold with
granulated sugar. Release the candy from the mold onto wax or parchment paper.
Allow uncovered candy forms to air dry and harden about 8 hours. They may be
frozen at this point just put wax paper between the layers and wrap well to
prevent any freezer ordors from transferring to the candy. Makes about 80
pieces. These will have a sparkle to them from the sugar.
If you would like to make chocolate candies, just add 2 TBS. cocoa and 1 tsp.
vanilla instead of the peppermint oil and proceed with the recipe. Jan