Filling:
2 gallons peppermint or mind ice cream softened. (It didn’t take this much when I made the cake. I used less than a gallon so fix according to your taste.)
Unroll cake and spread evenly with ice cream. Roll up cake. Wrap tightly in nonstick foil and freeze seam side down, overnight until firm.
Glaze:
½ cups heavy cream
6 oz. semisweet chocolate, chopped or use chocolate chips
2 T. corn syrup
1 ½ t. vanilla extract
1 ½ t. peppermint extract
In a small saucepan, heat cream, chocolate and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth. (1 2 minutes). Stir in extracts; cool to room temp. Drizzle glaze over cake and sprinkle with crushed candy canes. Freeze until ready to serve. Serve with hot fudge sauce.
Sugar Cookies (This recipe came from my grandmother. I don’t know where she got it from.)
3 cups sifted confectioners’ sugar
2 cup butter or margarine
2 eggs
2 t. vanilla
1 t. almond flavoring
5 cups gluten free flour
2 t. soda
2 t. cream of tartar
Mix sugar and butter. Add eggs. Mix well. Add flavorings. Mix together dry ingredients. When using gluten free flour, it’s best to mix soda and cream of tartar with 4 cups of gluten free flour. Mix that together with butter mixture. If mixture isn’t firm add a little gluten free flour. Mix until you get the proper consistency. (Gluten free flour is drier than regular flour which makes the cookie dough too crumbly). Chill in refrigerator for only one hour. This is different than with regular flour. Chilling too long will make the dough too dry. When you are ready to roll out the dough, knead together between hands, then flatten into a thick pancake. Then roll with a rolling pin or large glass. Cut with cookie cutters. Bake at 375 degrees for 7-8 minutes. The cookies should be lightly browned on the bottom. If the sides brown they are too done. When cool, frost.
A Christmas to Die For_Mrs. A 1 Page 22