NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"I love you more than all this life could ever mean to me; today, tonight, tomorrow and for all eternity." ~ James J. Metcalfe
This has been an exhilarting and exhausting week remembering and celebrating the life of my mother with memorial services in both North Dakota and Minneapolis. I am an only child and my father died in a tragic accident when I was only 17 so my mother and I had an especially close bond. She and my father were devoted to each other and as I was pulling together photos and clippings to compile Remembering Alphie, I found tucked into her wallet an old photo of the two of them along with two yellowed love poems by James J. Metcalfe clipped from the newspaper years ago. It seems only fitting that my mother left us on Valentine's Day to be reunited in eternity with her beloved Wilfred.
RECIPE OF THE WEEK
I decided to share another of her recipes this week, and it seems fitting to share her cream cheese mints… the mints our daughter made to serve at her wedding and my mother made to serve at my wedding 40 years ago this year. Our tradition was to mold them into pink roses and green leaves.
CREAM CHEESE MINTS
This recipe yields about 30 rose and 30 leaf mints
- 2 1/2 cups powdered sugar
- 3 ounces cream cheese
- 1/2 teaspoon mint extract (scant)
- 4 drops food coloring (2 drops each color if divided)
- Rubber molds (rose and leaf, or as desired)
Mix together powdered sugar, cream cheese and mint extract. Divide dough into two equal parts and add 2 drops red food coloring to one half and 2 drops green food coloring to the other half. Mix each half, knead as for pie dough.
Roll in balls the size of a marble. Roll in granulated sugar and press into mold. Unmold at once onto waxed paper.
NOTE: Molds are coated with glycerin. After candy has been removed from the mold, wash by placing the mold in warm water until sugar dissolves. Rinse in clear water. Turn upside down to dry on rack. DO NOT ALLOW OIL OR GREASE TO COME IN CONTACT WITH RUBBER MOLDS.