Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Two Gifts From the Kitchen
 
  Pretty candy cane peppermint sauce
Now every time I make it I wind up with a small amount of candies that won't melt at the bottom of the pan. So if that happens to you, don't worry - just dump that bit out. Wonderful over ice cream, frozen yogurt or cake. 

1 to 1-1/2 cups crushed peppermint candy
l-l/2 cups whipping cream
l jar, 7 oz., marshmallow crème

Combine all ingredients in saucepan and cook over medium heat until smooth, stirring constantly. Most of the peppermint will melt. Let cool a bit. Pour into containers and store in the refrigerator for up to 3 weeks.

Fragrant cinnamon ornaments
Get ready to have the house smell like Christmas! This is a wonderful "dough" for little hands, and can be used to make any kind of ornament for any kind of celebration. Remember, though, these are not edible but do last from year to year.

3/4 cup applesauce
1-1/4 cups cinnamon

Blend together well. If necessary, add a bit more cinnamon, or applesauce. Dust work surface with cinnamon and roll out 1/8" thick. Cut as desired and poke hole in top with straw. Bake in preheated 17-175 degree oven for 1 hour. Turn oven off but leave ornaments in for at least 4 hours or overnight. Decorate as desired.
More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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