For our Christmas dinner I served 'Peppermint Torte' for dessert. This is a recipe I have used for many years from my friend Mary Brestel. She put it in a Christmas cookbook our church ladies put together in 1980, and the church was Powellhurst Baptist in Portland, Oregon. The cookbook was divided up into 4 separate booklets, each highlighting traditions and recipes for the 4 weeks leading up to Christmas. I have referred back to these little booklets for many tasty treats. This year I made this torte, and Monica saw my menu's and asked for the recipe. Here it is and I hope you enjoy it as much as we have.
1/2 lb. chocolate wafers, crushed (plain without frosting)
2/3's of a cube of butter
Melt the butter and mix with the wafer crumbs. Pat down firmly into a 8"
or 9" x 11" pan.
Melt in a double boiler until smooth:
1 package large marshmallows
1 c. evaporated milk
Let cool to room temperature, stirring occasionally so the sugar doesn't separate and go to the bottom of the pan. Add 1/2 t. peppermint extract to mixture. For the holidays add enough green food color to make the filling a darker green (it will lighten up when combining with the whipped cream). Whip 2 C. whipping cream to stiff peaks and carefully mix in the marshmallow mixture until combined. Pour filling over cookie crust and store in refrigerator until ready to serve. (Can be refrigerated for a couple of days if necessary). When serving, top each portion with a dollop of whipped cream and green sprinkles. Easy to make and delicious to eat!