St. Patrick's Day is as good a reason as any to make a Grasshopper Pie. It's green, contains two kinds of booze and it's delicious.
This Grasshopper Pie recipe comes from a 1975 Better Homes & Gardens recipe booklet. The recipe is originally from the Grand River Inn, in Grand Haven, Michigan. The Grand River Inn no longer exists.
Mix 1 cup chocolate wafer crumbs (19 wafers), 1/4 cup sugar and 5 tbsp. melted butter. Press into 9-inch pie plate.
1/4 cup milk 6 cups mini marshmallows 1/3 cup creme de menthe 2 tbsp. white creme de menthe de cacao Several drops of green food coloring 4 cups whipping cream, whipped whipped cream rosettes whole fresh strawberries
Prepare chocolate crust. Combine milk and marshmallows; cook and stir over low heat until marshmallows melt. Remove from heat; cool, stirring every 5 minutes until partially set. Stir in liqueurs and food coloring; fold into whipped cream. Pile onto crust; freeze firm. Trim with rosettes and berries. Let stand 10 minutes before serving.
3 well-rounded tsp. of Sugar-Free or Regular General Foods International Coffees Irish Mocha Mint or any other flavor • 2 tbsp. hot water • 3/4 club soda or natural sparkling water • crushed ice or ice cubes • 1/4 cup ice milk
For one serving, spoon the International Coffee into a tall glass. Add hot water and stir until coffee is dissolved. Pour soda in gradually, mix well, add ice. Top with ice milk. Garnish as desired.
2 envelopes Knox Unflavored Gelatine 1/2 cup cold water 1/2 cup boiling water 1 1/4 cups sugar 1 small orange, cut up (including peel) 3 cups cranberries
In blender, sprinkle gelatine over cold water; let stand 3 to 4 minutes. Add boiling water; cover and process at STIR/LOW until gelatine dissolves, about 2 minutes. Add sugar and orange; cover and process 2 to 3 cycles or until finely chopped.
Pour into 4-cup mold or bowl; chill until firm. Garnish, if desired, with orange slices. Yields about 8 servings.
Irish Coffee Dessert
2 envelopes Know Unflavored Gelatine 1 cup cold milk 1 cup milk, heated to boiling 2/3 cup sugar 2 tbsp. instant coffee powder 1 oz. Irish whisky 1 oz. creme de cacao 1 cup (1/2 pt.) whipping or heavy cream 1 cup ice cubes (6 to 8)
In blender, sprinkle gelatine over cold milk; let stand 3 to 4 minutes. Add hot milk, cover and process at STIR/LO until gelatine dissolves, about 2 minutes. Add sugar, coffee powder, whisky and creme de cacao; cover and process at LIQUEFY/HI until blended. With blender running, remove feeder cap, add cream and ice cubes one at a time. Replace cap, continue to process until ice is liquefied.
Pour into Irish coffee mugs or dessert dishes and chill 30 minutes or until set. Garnish, if desired, with sweetened whipped cream and chocolate curls. Yields about 6 servings.
ADDENDUM posted Monday, 19 November
Oops. I programmed this post a few weeks ago and got the dates confused.