Santa’s Victorian Candy Canes
2 C. sugar 1/2 C. light corn syrup 1/2 C. water 1/4 t. cream of tartar 3/4 t. peppermint extract 1 t. red food coloring Mix the sugar, corn syrup, water, and cream of tartar in large, heavy-bottomed saucepan. Stir until the sugar dissolves. Place a candy thermometer in the mixture, and cook without stirring until the thermometer reaches 265° F. Turn off the heat and add the peppermint extract. Divide the mixture in half by carefully pouring part of it into another pan. Add the red food coloring to one of the pans. While waiting for the candy to cool, grease three cookie sheets (two as working space, and the third to provide a non-stick surface for the canes to cool). Butter your hands, and use a buttered spatula to cut off a portion of one of the clear taffy....
Candy Cane Cookies
Candy Cane Cookies 1/2 C. butter 1/2 C. shortening 1 C. confectioners sugar 1 egg 1 1/2 t. almond extract 1 t.. salt 2 1/2 C. flour 1/2 t. red food color 1/2 C. crushed peppermint candy 1/2 C. sugar Heat oven to 375° F. Thoroughly mix butter, shortening, confectioners sugar, egg and flavorings. Blend in flour and salt. Divide dough in half. Blend food coloring into one half and add half of the crushed peppermint candy. Shape 1 t. dough from each half into 4 inch rope. For smooth even ropes, roll them back and forth on lightly floured board. Place ropes side by side. Press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane. Bake about 9 minutes or until set and very light brown....
Easy Frozen Peppermint Cheesecake
1 1/4 C. chocolate wafer cookie crumbs (about 24 wafers) 1/4 C. sugar 1/4 C. margarine or butter, melted Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch springform pan or pie pan. 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk (not evaporated milk) 1 C. crushed hard peppermint candy Red food coloring, optional 2 C. whipping cream, whipped (or nondairy whipped topping) In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in crushed candy and food coloring if desired. Fold in whipped cream. Pour into prepared pan, and cover. Freeze 6 hours or until firm. Garnish as desired. Yield: Two 9″ pies.
Candy Canes in Court
Even something as simple and glorious as a candy cane has become embroiled in the great controversies of Christmas. It has even landed in court. A student group in Massachusetts was barred from handing out candy canes on the grounds that it was proselyting their Christian faith. It didn’t help that the group was falsely promoting the symbolism they tied to the candy cane: the shape of the candy cane, they said, signified the letter “J” in Christ’s name. The red represent his blood and the white represented, they said, his purity. Their actions in distributing the candy canes and promoting their unique message with them led to eventual court action. Fortunately, the court sided with the group stating that it was perfectly alright for an...