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
 

Candy Cane Peppermint Sauce
 
  Wonderful over ice cream, frozen yogurt or cake. Beautiful, too.

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. Pour into containers and refrigerate. Serve chilled. Makes 2 cups.

Tip: Decorate containers with mini candy canes.

More recipes, etc. on Rita's web site: www.abouteating.com  		  
 

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