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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Mick France
  • 1 cup sugar divided
  • 2 lb. cream cheese
  • 2 large eggs
  • 1 TBS cornstarch
  • 1 cup sour cream
  • 1â�„4 tsp. spearmint oil
  • 11â�„4 cups crushed peppermints
  • 1 tsp. red food coloring
  • Prepared crust
Beat cream cheese and sugar until smooth. Beat in eggs and cornstarch. Stir in sour cream, spearmint oil, 1 cup peppermints and food coloring. Pour mixture into crust. Bake 10 minutes at 440 degrees then reduce heat to 200 degrees and bake 45 minutes. Turn oven off and crack door to let out some heat, but leave cake in oven for three hours. Remove from pan and top with 1�4 cup peppermints.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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