2 cups sugar

2 cups water

6 medium firm and ripe pears — peeled, halved, and

– cored 6 sprigs fresh mint — (or 1/4 tsp

– peppermint extract) chocolate morsels

In medium saucepan combine sugar with water.
Stir over moderate
heat until sug ar dissolves.
Increase to high and bring to boil.
Add pears and mint and simm er, uncovered (turning pears once or
twice) for 10 to 15 minutes or until tende r but firm.
Remove from
heat and allow to cool.
Place pears in a glass bowl a nd pour syrup
over them.
Cover and refrigerate until chilled (at least 1 hour) .
When serving, garnish with a few chocolate morsels.

MC formatted using MC Buster 2.0g & SNT

Receive from RECIPE DU JOUR [richrowand@recipedujour.com] on
Friday, August 14 , 1998 5:19 AM

1 1/4 c Flour; Unbleached

1/2 t Baking Soda

1/2 t Salt

1 c Sugar

1/2 c Butter

3 T ;Water

1 1/2 c Mint-Chocolate Chips; *

1 1/2 t Vanilla Extract

3 ea Eggs; Large

1 c Nuts; Chopped

1 x Walnut Halves; Optional

* Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from
Nestles.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 325 degrees F.
In a small bowl, combine flour,
baking soda, and salt; set aside.
In medium saucepan, combine
sugar, butter and water; bring JUST TO A BOIL.
Remove from heat.
Add mint-chocolate chips and vanilla extract; stir until chips are
melted and mixture is smooth.
Transfer to a large bowl.
Add eggs, 1
at a time, beating well after each addition.
Gradually blend in
flour mixture.
Stir in nuts.
Spread into a greased 13 X 9 X 2-inch
baking pan.
Bake at 324 degrees F for 30 to 35 minutes.
Cool
completely on wire rack, cut into 1 1/2-inch squares.
Garnish with
walnut halves, if desired.

6 tb Sugar; Divided

2 tb Cornstarch; AND

2 ts Cornstarch

1 c Mint-Chocolate Chips; *

1 1/2 c Milk

1 c Cream; Heavy

1 ea Graham Cracker Crust; 9″ **

* Use Nestles mint-chocolate chips in this recipe.
2/3 rds of a
10 oz bag.
** Use a prepared 9-inch graham cracker crust in this
recipe, or if desired use your own favorite cracker crust.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and
mint-chocolate chips.
Gradually stir in milk.
Cook, stirring
constantly, over medium heat until mixute BOILS.
BOIL 1 MINUTE;
remove from heat.
Transfer to a large bowl; cover surface of
chocolate mixture with plastic wrap.
Cool to room temperature (20
to 30 minutes).
In a medium bowl, combine heavy cream with
remaining 2 T sugar; beat until stiff.
Remove plastic wrap from
chocolate; beat well.
Fold in whipped cream.
Spoon into crust.
Chill until firm (about 2 to 3 hours).

6 tb Sugar; Divided

2 tb Cornstarch; AND

2 ts Cornstarch

1 c Mint-Chocolate Chips; *

1 1/2 c Milk

1 c Cream; Heavy

1 ea Graham Cracker Crust; 9″ **

* Use Nestles mint-chocolate chips in this recipe.
2/3 rds of a
10 oz ** Use a prepared 9-inch graham cracker crust in this recipe,
or if
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and
mint-chocolate chips.
Gradually stir in milk.
Cook, stirring
constantly, over medium heat until mixute BOILS.
BOIL 1 MINUTE;
remove from heat.
Transfer to a large bowl; cover surface of
chocolate mixture with plastic wrap.
Cool to room temperature (20
to 30 minutes).
In a medium bowl, combine heavy cream with
remaining 2 T sugar; beat until stiff.
Remove plastic wrap from
chocolate; beat well.
Fold in whipped cream.
Spoon into crust.
Chill until firm (about 2 to 3 hours).

3/4 c Margarine

1 1/2 c Brown sugar firmly packed

2 tb Water

2 c Chocolate chips

2 ea Eggs

2 1/2 c Flour

1 1/4 ts Baking soda

1/2 ts Salt

12 oz Andres mint candy (2 boxes)

Melt margarine, add chips and stir until partially melted.
Remove from heat and stir until chips are completely melted.
Pour
into large bowl.
Add brown sugar and water and cool slightly.
At
high speed, beat in eggs one at a time.
Reduce to low speed and add
dry ingredients.
Stir until blended.
Chill dough.
When ready to
bake, line cookie sheets with foil.
Preheat oven to 350 degrees.
Roll dough into very small balls (about 1/2 teaspoon per ball).
Place 2 inches apart and bake for 10 minutes.
Remove from oven and
while cookies are still on pan, place half a candy piece on each
cookie.
Remove to waxed paper, wait about a minute and swirl the
candy pieces across top of cookie.
Recipe by Marge Hummel of
Anamosa, Iowa; as published in the Cedar Rapids Gazette 19Nov94