In 1890, we got our start as the NC Candy Company, 3 right in Lexington NC. In the early 1900s, the company About was renamed the Piedmont Candy Company. In 1919, Edward Ebelein, the son of German Immigrants, moved to Lexington to work at the NC Red Bird Candy Company. Edward was born in 1873 and became a candy apprentice at 15. He later became the sole owner of the company and ran it as a family business. Red Bird candies were made using open copper kettles to heat pure cane sugar to 300° F. On average, about 2,000 pounds of candy puffs and sticks were made each day! Red Bird Holiday Cookbook Holiday Bird Red ‘‘Here at the Piedmont Candy Company, we’ve In 1987, the Ebeleins sold the company to another local been making Red Bird puffed mints and candies North Carolina family, the Reids. Doug Reid had spent his career working in textiles but much of that industry from our hometown in Lexington, NC since 1890. was moving overseas. Even today, the Piedmont Candy Using only 100% pure cane sugar, it’s more than a Company is one of the few candy companies with recipe – it’s a family tradition.” production still in the USA. Piedmont Candy Company continued to grow and in 2000 expanded again to help meet demand. While modern production processes were added, the basic process stayed the same. Our candy stripes are still molded and applied by hand making each finished stick or puff a little unique. Red Bird Peppermint Puffs and sticks are still crafted with just a few simple ingredients like pure cane sugar and natural peppermint oil. And today, even more flavors including cotton candy, key lime and dark chocolate covered peppermint leave the plant to reach customers all over the country. 2 4 Recipes Red Bird The Red Bird Holiday Cookbook Holiday Bird Red piedmontcandy.com 5 Peppermint Chocolate 7 Shortbread Cookies SERVES METHOD TIME DIFFICULTY 30 BAKE 40 MINUTES 4/5 INGREDIENTS DIRECTIONS • 1 stick (4 Oz) unsalted butter, room temp 1. Preheat oven to 350° F. Line large baking sheet Red Bird Holiday Cookbook Holiday Bird Red • 1/2 C powdered sugar with parchment paper and set aside. • 1 large egg yolk 2. Beat butter and powdered sugar until combined. • 1/4 tsp vanilla extract 3. Add egg yolk and vanilla extract. Beat until • 1 1/4 C all-purpose flour combined. • 1/2 tsp baking powder 4. Add flour, baking powder and pinch of salt. Mix • Pinch of salt with a spatula. The dough should be almost • 2/3 C of semi-sweet chocolate or chocolate of combined but will still have large clumps. your choice 5. Transfer the dough to a floured surface. Mix the • Red Bird Peppermint Puffs dough until it forms a ball. 6. Roll the dough to about 1/4 inch thickness. Using a cookie cutter, cut the dough into 2-inch circles. 7. Transfer cut cookie dough rounds onto prepared baking sheet. 8. Bake 12-15 minutes or until cookies are golden brown around the edges. 9. Cool cookies completely. 10. Place chocolate chips in heatproof bowl. Microwave the chocolate for 20-30 seconds at one time, stirring after each time. When the chocolate is almost melted stir until it is completely melted and smooth. 11. Place Red Bird Peppermint Puffs in a Ziplock bag. With a kitchen mallet, pound the candies until they are crushed. When crushing the candies leave some large and small chunks. Do not crush them all finely. 12. Spread chocolate onto the bottom of one cookie. Sprinkle crushed Red Bird Peppermint Puffs. Repeat the process for all cookies. 6 CREATED BY NATALIYA DUDLEY 9 SERVES METHOD TIME DIFFICULTY 13 BAKE 25 MINUTES 3/5 INGREDIENTS DIRECTIONS • 2 C almond flour 1. Preheat the oven to 350° F and spray or line a Red Bird Holiday Cookbook Holiday Bird Red • 1/4 C all purpose flour (I used gluten free AP baking sheet. flour) 2. In a large bowl, whisk together the dry • 1/4 C coconut sugar ingredients and in a small bowl whisk together • 1 tsp baking powder the wet ingredients. • 1 egg 3. Pour the wet ingredients into the dry • 1/4 C nut or seed butter (I used almond butter) ingredients and stir until everything is well • 1/4 C milk (I used almond milk) combined. • Chocolate 4. Roll the dough into 13 balls, press a piece of • Red Bird Peppermint Puffs chocolate into the center of each cookie, and coat the outside of the cookies with crushed Red Bird Peppermint Puffs. 5. Place the cookies on a baking sheet and bake for 10 minutes! 8 Cookies Peppermint Chocolate CREATED BY HANNAH BOSTDORFF Peppermint 11 Whoopie Pies SERVES METHOD TIME DIFFICULTY 7 BAKE 45 MINUTES 3/5 INGREDIENTS DIRECTIONS CAKE: CAKE: • 2 C All Purpose Flour 1. Preheat oven to 350° F and cover two cookie • 1/2 C Cocoa Powder Red Bird Holiday Cookbook Holiday Bird Red sheets with parchment paper. • 1 1/4 tsp baking soda 2. Whisk dry ingredients together - flour, cocoa • 1/2 tsp salt powder, baking soda, salt, & cream of tartar. • 1/4 tsp cream of tartar 3. In a stand mixer, cream butter and sugars • 1/2 C Unsalted Butter, softened together until fully combined. • 1/4 C Sugar 4. Add in egg, vanilla and espresso and mix until • 3/4 C Brown Sugar well combined. • 1 egg 5. Slowly add buttermilk in steady stream until • 1 tsp vanilla combined. • 1/2 tsp espresso powder/grounds (optional) 6. Add dry ingredients and mix until well • 1 C Buttermilk combined, scraping the sides and bottom of the bowl if needed. FILLING: 7. Scoop batter onto sheet using medium ice cream scoop - 7 per sheet. • 1 C Fluff 8. Using wet fingers (run through running water), • 1/2 C Butter, Softened smooth down the tops of the pies. • 1 - 1 1/2 C Powdered Sugar 9. Bake for 18 - 20 minutes, flipping sheets • 1 tsp vanilla halfway through. The pies are done baking when • 1/4 tsp peppermint (optional) they spring back to the touch. • 1 T heavy cream or half & half, more as needed 10. Let cool for a few minutes on baking sheet then • Pinch of salt move to wire rack to cool completely. • 1/2 C of crushed Red Bird Peppermint Puffs FILLING: 1. Beat fluff and butter until well combined. 2. Add in 1 C powdered sugar, vanilla, mint and salt. 3. Add cream, tsp at a time. 4. Add sugar if needed until stiff. 5. Chill for 30 minutes. ASSEMBLY: 1. Pipe one big dollop in center and sandwich together making sure to match pie lids as best as possible. 2. Roll in Red Bird Peppermint Puffs. 3. Store wrapped in plastic wrap individually in fridge or enjoy right away. 10 CREATED BY SHIRA BRANDT 13 SERVES METHOD TIME DIFFICULTY 15 MICROWAVE 35 MINUTES 1/5 INGREDIENTS DIRECTIONS • 10 Oz Ghirardelli White Melting wafers 1. With a large knife, coarsely chop the Red Bird Red Bird Holiday Cookbook Holiday Bird Red • 1/2 C Red Bird Peppermint Puffs, chopped Peppermint Puffs and Oreo cookies. Set aside. • 2-3 Oreo cookies, chopped 2. Place white chocolate melts into a microwave • Sprinkle Pop Candy Cane sprinkles safe bowl, and heat for 30 second intervals • The Sugar Art Pink Diamond Dust until completely melted- stirring between each session. 3. Once the chocolate is completely melted, pour onto a sheet of parchment paper. 4. Using an offset spatula, smooth and spread the chocolate to desired thickness. 5. While the chocolate is still warm, sprinkle on the chopped Red Bird Peppermint Puffs and cookie pieces. If using, add the sprinkles and glitter at this point. 6. When the peppermint bark is mostly set (10 minutes) slice diagonally one way, and diagonally the other way. Allow the bark to set completely before transferring. (10-15 minutes). 7. Store in an airtight container at room temperature. 12 Bark Puff Chocolate Peppermint CREATED BY SHERILYN WILSON Red Bird Peppermint 15 Candy Puff Smores SERVES METHOD TIME DIFFICULTY 8 STOVETOP 20 MINUTES 3.5/5 INGREDIENT DIRECTION • 1 1/2 C Sugar 1. Combine powder sugar and cornstarch, dust an Red Bird Holiday Cookbook Holiday Bird Red • 1 tbsp Corn Syrup 8x8 cake pan and reserve. • 1/2 C Water 2. Bloom gelatin in 3/4 C of cold water, reserve • 1 tsp Peppermint Extract 3. In a small pot combine sugar, corn syrup and • 2 each Egg Whites water and bring to a boil to 260 F. • 28g Unflavored Gelatin (about 4 packets of Knox 4. While making the syrup, whip the egg whites to gelatin) stiff peaks. • 3/4 C water (to bloom gelatin) 5. When syrup is ready, remove from heat and add • 2 Oz Red Bird Peppermint Puffs, broken up bloomed gelatin into the syrup, stir until gelatin • 1/2 C Cornstarch dissolves. Pour syrup slowly into the egg whites • 1/2 C Powdered Sugar while whipping. • 16 Graham Crackers 6. Add peppermint extract. 7. Whip until the bowl is cold to the touch. About 12 to 15 minutes. 8. Mix 1 or 2 drops of red food coloring to swirl into the marshmallow. 9. Pour into the reserved cake pan and dust with more sugar and cornstarch mixture. 10. Sprinkle Red Bird Peppermint Puff crumbles onto marshmallow. 11. To make the S’mores you will need 16 Graham Crackers, cut in squares. Turn the broiler of your oven on. Line a sheet pan with parchment paper and lay out half of the graham cracker pieces.