With the encouragement of the attendees I am sharing all the recipes from the Quilt Retreat. First up: Peppermint Dessert. This has been a family favorite for as long as I can remember. My mom would make it around the Christmas holiday and because it is a no bake, it is a great make ahead dessert.
I make this recipe using two kitchen appliances: my Kitchenaid and Cuisinart. I loved the layer look and I also love that this dessert is no bake. Just out of the freezer and into your mouth. Yum!!
Crust: 2 cups crushed Nilla Wafers
1 cube of Butter (melted)
Don't skimp on the butter. The wafers need to be really moist and soak up all the butter in order to make the layers work. Also, I crush my wafers in my Cuisinart. Place wafers in the bottom of a 9 by 13 pan. Spread and pat with a fork evenly across pan. Place in fridge to start freezing while you make the chocolate.
1 cup butter or two cubes (softened)
2 cups powdered sugar
6 egg yolks
2 oz. semisweet chocolate (melted)
1/2 cup crushed walnuts
Beat softened butter and powdered sugar until creamy. Add egg yolks and beat again. Because you don't cook this dessert, make sure you don't have any lumps of butter. Melt chocolate in microwave and add, beat again. Fold in walnuts by hand. Layer on top of wafers. Place in fridge to start freezing while you make the peppermint.
2 cups heavy whipping cream (whipped)
3 cups mini marshmallows
1 cup crushed walnuts
1/2 cup crushed peppermint
Beat cream until cream holds shape, dot not over beat cream because you will do some stirring by hand, so just watch your cream while mixing. I use my Cuisinart to crush the peppermint. I mix the peppermint to a very fine texture, almost like powder. Then fold in marshmallows, nuts and peppermint. Stir until just mixed. Layer on top of chocolate. Place in fridge until hard. About 6 hours, if freezing overnight cover with tin foil.