Candy Cane Cosmopolitan Martini

1-1/2 ounces of organic vodka 1/2 ounce of peppermint schnapps 8 Tablespoons whole wheat flour 1 ounce organic cranberry juice 1 Pure Fun organic candy cane crushed 1 Pure Fun organic candy cane for garnish

DIP the moistened rim of martini glass with the crushed candy canes to make a 'rimmer'
MIX the vodka, schnapps and cranberry juice with ice in a shaker.
STRAIN Strain into the prepared martini glass.

Enjoy!

We encourage you to drink responsibly and never drive after drinking liquor!

Chocolate Candy Cane Brownies

1 bar (4 oz) organic sweet baking chocolate 1/2 cup butter (2 organic eggs) 1/4 cup organic evaporated cane sugar 2 teaspoons vanilla 1 cup organic flour 1/4 teaspoon salt 1/2 cup crushed Pure Fun Organic candy canes 1/3 cup organic semisweet chocolate mini chips

Preheat your oven to 350 degrees.

Grease an 8 inch square pan and line the bottom with parchment paper. Grease the parchment paper and dust with flour (or cocoa). In a small saucepan, melt the chocolate with butter or margarine over low heat.

In a large bowl, beat the eggs and sugar for 3 minutes on low speed. Beat in the cooled chocolate mixture and vanilla extract.

Beat in the flour and salt until blended. Add the crushed peppermints and stir in the chocolate chips. Pour into prepared pan and Bake for 25 to 30 minutes. Cool.

Makes about 16 brownies.

Candy Cane Cupcakes

1 stick organic butter or for a vegan diet, margarine like Earth Balance (vegan, non-hydrogenated, no trans-fats, non-GMO, etc.). 1 1/2 - 2 cups organic icing sugar (adjust to get the right consistency) 2 tablespoons organic milk or water (could use rice milk as a substitute) 1/8 - 1/4 teaspoon of organic pure peppermint oil (start with small amount and adjust to taste)

3. Decorate cupcakes:

Prepare the crushed candy cane topping:
Unwrap and break up a Pure Fun organic candy cane into a brown paper bag (this can also be done on a plate or hard work surface that is covered with parchment paper) or use the bottom of a heavy glass or mug, or rolling pin to gently smash the cane into pieces suitable for sprinkling on top of cupcake. (A light spin through a coffee grinder works great too).


Pipe or spread prepared frosting onto completely cooled cupcakes. Working quickly while frosting is still moist, sprinkle crushed candy cane on top of frosting.

Makes 12 cupcakes

Special tip: to make a natural pink peppermint frosting, try mixing in a small amount of cherry puree or beet paste made from beet powder and water - the peppermint masks any beet taste!

Candy Cane Meringues

2 organic egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup organic evaporated cane sugar 2 Pure Fun™ organic peppermint candy canes, crushed

Preheat oven to 225 degrees F (110 degrees C).

Line 2 cookie sheets with foil.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown.

Turn off oven. Keep oven door ajar and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula.

Store loosely covered in cool dry place for up to 2 months.

Servings Per Recipe: 48
Calories per serving of 1 meringue : 13

Candy Cane Cookies

1/2 C. butter (for a vegan diet, margarine like Earth Balance (vegan, non-hydrogenated, no trans-fats, non-GMO, etc.) 1/2 C. organic palm shortening 1 C. organic confectioners sugar 1 organic egg 1 1/2 tsp. almond extract 1 tsp. salt 2 1/2 Cups organic flour 1 tsp. concentrated beet juice or cherry juice for coloring 1/2 Cup crushed Pure Fun peppermint candy canes 1/2 C. organic evaporated cane sugar

Heat oven to 375° F.

Thoroughly mix butter or margarine with shortening, confectioner's sugar, egg and flavorings. Blend in flour and salt. Divide dough in half. Blend coloring into one half and add half of the crushed peppermint candy.

Shape 1 tsp. 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. Mix remaining crushed Pure Fun peppermint candy cane and sugar. Immediately sprinkle cookies with candy mixture.

Remove from baking sheet and cool.

NEAT IDEA: Separate the dough into the two colors and make one HUGE CANDY CANE COOKIE!

Candy Cane Russian Tea Cakes

8 Pure Fun organic candy canes (1/2 cup finely crushed) divided in half 1/4 cup organic powdered sugar 1 cup organic butter, softened 1/3 cup organic evaporated cane powdered sugar 1 tsp. pure vanilla extract (non GMO) 2 1/4 cups organic all-purpose flour 1/4 tsp. salt

Heat oven to 325 degrees Fahrenheit.

Mix 1/4 cup crushed Pure Fun candy canes and 1/4 powdered sugar in a small bowl and set aside.

Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed Pure Fun Candy canes and vanilla in a medium bowl. Stir in the salt and flour.

Make rounded balls the size of a tablespoon and place approximately 2 inches apart on an ungreased cookie sheet.

Bake for 12-15 minutes or until set (not browned).

Immediately roll cookies in the Pure Fun candy cane/powdered sugar mixture and cool on a wire rack or on paper towels. Let cool completely and roll in peppermint/sugar mixture again.

Candy Cane Cake

1 cup sifted organic cake or organic pastry flour 1 3/4 cups organic evaporated cane sugar 12 organic egg whites, at room temperature 1 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon pure vanilla extract (Non GMO) 1 teaspoon pure almond extract (Non GMO) 12 Pure Fun organic peppermint candy canes 2 cups organic heavy whipping cream

Preheat oven to 325° F.

Sift together flour and 3/4 cup sugar. Sift again and set aside.

In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.

Sift one-third of the flour-sugar mixture onto the egg whites and, with a spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition.

Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.

Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.

Put Pure Fun organic candy canes in a large brown paper bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve the candy cane dust for another use. Set crushed candy aside.

In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks.

Add the Pure Fun crushed candy canes just before serving. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.)

Serve immediately, using a serrated knife to cut slices.

Prep and Cook Time: 1 hour, 30 minutes.

TIPS:
For a shortcut version, start with a store-bought angel food cake.
The very fine candy "dust" left over from crushing the candy canes is delicious sprinkled on vanilla ice cream or stirred into hot cocoa.