Tag Archives: wintergreen

Wintergreen Icing

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I’ve tried many times to get this recipe right.  My Great-Grandma Rose made wintergreen-iced cupcakes, and they were always the perfect shade of pale pink with the perfect wintergreen flavor.  The first time I tried the recipe, I mixed wintergreen extract (which is hard to find) and red food coloring into store-bought vanilla frosting.  That wasn’t right.  Then I tried mixing it into homemade buttercream.  Nope.  Next I tried boiled frosting with an egg white, making a fluffly meringue-like frosting.  Still not right.  Then I realized… icing, not frosting!!!

I think I actually got the texture and consistency right this time, but they’re a little too bright pink for me, even though I only added one drop of red food coloring.  Next time, I’ll double the recipe except for the red food coloring.

  • 1 cup confectioner’s sugar
  • 3 Tbsp milk
  • 1/2 tsp wintergreen extract
  • 1 drop red food coloring (really, 1/2 drop would be better)
  • your favorite white cupcake recipe

Bake and cool cupcakes.  Stir together all icing ingredients.  Spoon over cupcakes or dip them in the icing (which is what I think grandma did, and what I’ll try next time).  Enjoy!

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Filed under Food, Living from Scratch, Recipes

Gingerbread Cookies with Wintergreen, Vanilla and Peppermint Icing

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Mini-Gingerbread Men

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Wintergreen Iced Stars

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Christmas Trees with all three Icings

Gingerbread Cookies

  • 1/2 cup packed brown sugar
  • 1/2 cup softened butter
  • 2 large eggs
  • 3/4 cup molasses
  • 4 1/2 cups flour
  • 1 Tbsp cinnamon
  • 2 tsp ginger
  • 1/4 tsp baking soda

Cream the brown sugar and butter.  Add the eggs one at a time, then the molasses.  In a separate bowl, whisk together flour, cinnamon, ginger, and baking soda.  Slowly blend the dry ingredients into the wet to make a stiff dough.  Divide dough in half, form two circles and refrigerate at least one hour.  Roll out dough and cut cookies.  Bake at 350°F for 5 minutes for mini-gingerbread men or 8-10 minutes for larger cookies.

Wintergreen Icing

  • 1 cup confectioner’s sugar
  • 1/2 tsp wintergreen extract
  • 2-3 tsp water
  • 1 drop red food coloring

Wintergreen berries are pinkish red, so this icing is a pale pink.  Stir together all ingredients to make a thick icing. 

Vanilla Icing

  • 1 cup confectioner’s sugar
  • 1/2 tsp vanilla extract
  • 2-3 tsp water

Stir together all ingredients to make a thick icing.

Peppermint Icing

  • 1 cup confectioner’s sugar
  • 1/2 tsp peppermint extract
  • 2-3 tsp water
  • 4 drops green food coloring

Stir together all ingredients to make a thick icing.

Decorate cool cookies by piping the icing on or drizzling it with a spoon.

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Filed under Sustainable Living

Great-Grandma Rose’s Wintergreen Candies

This recipe is part of the Christmas Cookie Recipe Swap.  Be sure to check out all of the recipes in the side bar!

I’ve written a lot about my great-grandmother, Marion Rose.  She lived until she was 99 1/2 years old, and passed away when I was in high school.  She was the perfect matriarch of my family, a wonderful cook who could be found taking a nice long walk around the farm, finding four-leaf clovers, building with blocks on the kitchen floor, reading, sewing, and she always had cookies in her fridge for her great-grandchildren (and the dogs, too). 

My favorite Grandma Rose recipe is her Wineberry Pie, but Wintergreen Candies are a close second.  We like to make them around Christmas time, and it is a production.  Here’s her recipe, with my notes written in, as most of Grandma’s cooking came from her head and we’ve had trouble replicating them.  The candies consist of a pale pink fondant with just the perfect hint of wintergreen flavoring, dipped in chocolate.

Fondant

  • 3 cups granulated sugar
  • 1 cup water (cold)
  • 1/4 tsp cream of tartar
  • 1/4 cup flour
  • 1 Tbsp wintergreen extract
  • 1-2 drops red food coloring

Combine all ingredients but wintergreen.  Put in a large pot and cook to 236°F.  Add wintergreen and food coloring.  Allow to cool, while stirring,  until soft enough to work with (this takes experience!).  Stir and work together, then roll into balls and dip in chocolate.

Dipping Chocolate for Candies

  • 5 squares unsweetened chocolate
  • 3 squares semi-sweet chocolate
  • 1/2 inch square paraffin 

Put all together in a bowl over a pan of simmering water (or double-boiler) to melt.  Stir together after melted thoroughly.  Dip candies and place on wax paper.

Some additional notes: You can make any flavor you want, using vanilla or other extract.  Don’t substitute peppermint for wintergreen, it’s just not the same.  I’m considering omitting the paraffin this year, since I’ve had problems getting little white dots of wax on the outside of the candy.  They’re still edible, just not as pretty.  Make small candies, as they’re very sweet and just a small taste is enough.

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Filed under Food, Recipes