Cottonwood's Peppermint Dessert
Jean Bentley
This is a secret recipe that I could never share but 56 years later, I'm going to! Cottonwood Club used to serve this - I was a waitress there when I was 15.
1/2 cup butter
1 cup sugar
3 eggs, separated
2 oz. bitter chocolate, melted
1 cup chopped nuts (pecans or walnuts)
1 cup dark chocolate wafers, crushed
1 cup whipping cream
1/4 lb. crushed peppermint stick (Duffins)
40 small marshmallows
Cream butter and sugar until fluffy. Add beaten egg yolks. Mix well until fluffy then gradually add the melted (cooled) chocolate beating constantly. Add half of the nuts and fold in egg whites which have been stiffly beaten. Pour into 9 x 9 cake pan which is lined with wafer crumbs. Then chill (freezer) until hard. Meanwhile whip the cream. Combine with most of the candy, and all of the marshmallows and rest of nuts. Pour over top. Sprinkle the rest of the peppermint on the top. Refrigerate.
This is a secret recipe that I could never share but 56 years later, I'm going to! Cottonwood Club used to serve this - I was a waitress there when I was 15.
1/2 cup butter
1 cup sugar
3 eggs, separated
2 oz. bitter chocolate, melted
1 cup chopped nuts (pecans or walnuts)
1 cup dark chocolate wafers, crushed
1 cup whipping cream
1/4 lb. crushed peppermint stick (Duffins)
40 small marshmallows
Cream butter and sugar until fluffy. Add beaten egg yolks. Mix well until fluffy then gradually add the melted (cooled) chocolate beating constantly. Add half of the nuts and fold in egg whites which have been stiffly beaten. Pour into 9 x 9 cake pan which is lined with wafer crumbs. Then chill (freezer) until hard. Meanwhile whip the cream. Combine with most of the candy, and all of the marshmallows and rest of nuts. Pour over top. Sprinkle the rest of the peppermint on the top. Refrigerate.
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