I have not tried this recipe yet, but I've been on a very strict diet and have been craving something that tastes rich but isn't . . . you can make your own adjustments to suit your needs . . . I use no fat half and half as a substitute for milk.
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. diet Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put
bananas over pudding. Squeeze pineapple to remove all juice.
Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on
top. Chill well.
Saturday, August 30, 2008
Saturday, August 16, 2008
Fruit Smoothies
Ingredients
1 C. vanilla-flavored fat-free soy milk or 1/2 C. vanilla yogurt plus 1/2 C. skim milk
1/2 frozen banana
1 C. frozen fruit: strawberries, blueberries, peaches, melon etc.
1 tsp. vanilla extract (optional)
Directions
Place the soy milk (or yogurt/skim milk) and banana in a blender and mix until smooth. Add the frozen fruit and blend until smooth.
***********************************
When I'm seriously dieting, smoothies made with the powder form of Slim Fast are my primary meals. My smoothies are loosely based on this recipe with the following variations:
I use fat free half and half . . . makes a very creamy, rich tasting smoothie . . . add a handful of ice to the blender to make it thick like a milk shake.
For flavored smoothies, I use vanilla Slim Fast with fat free yogurt in my preferred flavor, add a handful of ice and fat free half and half. The yogurt makes it much creamier and provides a greater variety of flavors.
***********************************
Ingredients
6 oz. cold water
6 oz. frozen orange juice concentrate
6 oz. vanilla or strawberry yogurt (for a creamy or more fruity taste)
1 banana, sliced
1/2 C. frozen mixed berries
Directions
Put all ingredients in blender. Blend until smooth and purple.
1 C. vanilla-flavored fat-free soy milk or 1/2 C. vanilla yogurt plus 1/2 C. skim milk
1/2 frozen banana
1 C. frozen fruit: strawberries, blueberries, peaches, melon etc.
1 tsp. vanilla extract (optional)
Directions
Place the soy milk (or yogurt/skim milk) and banana in a blender and mix until smooth. Add the frozen fruit and blend until smooth.
***********************************
When I'm seriously dieting, smoothies made with the powder form of Slim Fast are my primary meals. My smoothies are loosely based on this recipe with the following variations:
I use fat free half and half . . . makes a very creamy, rich tasting smoothie . . . add a handful of ice to the blender to make it thick like a milk shake.
For flavored smoothies, I use vanilla Slim Fast with fat free yogurt in my preferred flavor, add a handful of ice and fat free half and half. The yogurt makes it much creamier and provides a greater variety of flavors.
***********************************
Tropical Smoothie
Ingredients
6 oz. cold water
6 oz. frozen orange juice concentrate
6 oz. vanilla or strawberry yogurt (for a creamy or more fruity taste)
1 banana, sliced
1/2 C. frozen mixed berries
Directions
Put all ingredients in blender. Blend until smooth and purple.
Wednesday, July 30, 2008
Guide to Seafood
|
Source: http://www.foodnetwork.com/food/ck_cg_seafood_guide/0,3100,FOOD_27337,00.html
Monday, July 21, 2008
Strawberry Milk Shakes
July is National Ice Cream month and strawberry ice cream is my favorite ice cream flavor . . . here is one of my favorite things in the world, Strawberry Milk Shakes . . .
I substitute no fat half and half for the milk and strawberry frozen yogurt and omit the sugar when I'm seriously dieting.
1 1/2 pints strawberry ice cream
1 cup whole milk
1/4 cup sugar
1/4 cup fresh strawberries (or frozen)
Directions
Pulse all of the ingredients in a blender until the ice cream begins to break down, about 5 pulses, then blend on high until completely smooth.
Serves 4
A fabulous variation to this recipe to make an Orange Freeze . . .
use Orange Sherbet instead of ice cream, omit the strawberries
Make it richer by adding some vanilla ice cream . . .
I substitute no fat half and half for the milk and strawberry frozen yogurt and omit the sugar when I'm seriously dieting.
1 1/2 pints strawberry ice cream
1 cup whole milk
1/4 cup sugar
1/4 cup fresh strawberries (or frozen)
Directions
Pulse all of the ingredients in a blender until the ice cream begins to break down, about 5 pulses, then blend on high until completely smooth.
Serves 4
A fabulous variation to this recipe to make an Orange Freeze . . .
use Orange Sherbet instead of ice cream, omit the strawberries
Make it richer by adding some vanilla ice cream . . .
Saturday, July 19, 2008
Cottage Cheese Fruit Salad
This is one of those recipes that is so versatile and adaptable to your taste and dietary needs. It is what I make to take care of my sweet tooth when I'm seriously dieting . . . it is excellent even when made with no fat cottage cheese and sugar free jello.
Here is the basic recipe . . .
24 ounces cottage cheese
1 (12 ounce)container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce)cans mandarin oranges, drained
1 (20 ounce)can pineapple chunks, drained
Blend together the cottage cheese, whipped topping
and gelatin. Add the oranges and pineapple; mix well
and refrigerate until chilled.
Variations . . .
Strawberries with strawberry flavored gelatin
I love adding walnuts and coconut to any combination
(sorry, I don't measure - I go by how it looks in the bowl)
Fruit cocktail is excellent with any flavored gelatin
Experiment with different flavors and fruits
Here is the basic recipe . . .
24 ounces cottage cheese
1 (12 ounce)container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce)cans mandarin oranges, drained
1 (20 ounce)can pineapple chunks, drained
Blend together the cottage cheese, whipped topping
and gelatin. Add the oranges and pineapple; mix well
and refrigerate until chilled.
Variations . . .
Strawberries with strawberry flavored gelatin
I love adding walnuts and coconut to any combination
(sorry, I don't measure - I go by how it looks in the bowl)
Fruit cocktail is excellent with any flavored gelatin
Experiment with different flavors and fruits
Thursday, July 17, 2008
Pocket Pies and Toaster Pastries
Alton Brown, "Good Eats" on the Food Network . . . his was about pocket pies and toaster pastries tonight. As a single woman who loves to cook, this is a perfect recipe for me.
Usually I don't like to freeze foods, other than meat and seafood, but this is the type of food that is perfect to freeze. He demonstrated sweet and savory recipes . . . an excellent idea for leftovers (he put leftover beef stew in pocket pies as an example).
An excellent episode . . . sorry, but I usually don't like his shows, his personality is way too corny for me, but if you have Food Network on demand and this idea of pocket pies sounds good to you, look it up and watch it.
In the meantime, here are the recipes from this episode . . .
Usually I don't like to freeze foods, other than meat and seafood, but this is the type of food that is perfect to freeze. He demonstrated sweet and savory recipes . . . an excellent idea for leftovers (he put leftover beef stew in pocket pies as an example).
An excellent episode . . . sorry, but I usually don't like his shows, his personality is way too corny for me, but if you have Food Network on demand and this idea of pocket pies sounds good to you, look it up and watch it.
In the meantime, here are the recipes from this episode . . .
| |||||||||||
| Pastry: 9 1/2 ounces all-purpose flour, approximately 2 cups 2 teaspoons baking powder 3/4 teaspoon kosher salt 2 1/2 ounces shortening, approximately 6 tablespoons 3/4 cup milk 1 egg mixed with 1 to 2 teaspoons water Vegetable, canola oil or butter, for frying Curried Mango Filling, recipe follows Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits. To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving. To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes. To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown. To make toaster pastries:
Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough. Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted. Curried Mango Filling:4 mangos, peeled and diced, approximately 2 cups or 12 ounces 1/2 cup brown sugar 1/2 cup cider vinegar 2 teaspoons curry powder 1/4 cup freshly squeezed lime juice Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling. For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above. Yield: enough for 10 to 15 pies 2 1/2 cups sugar 1/4 cup plus 1 tablespoon cocoa powder Pinch kosher salt 10 ounces unsalted butter, room temperature Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag. For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above. Yield: enough for 10 to 15 pies | |||||||||||
Tuesday, July 15, 2008
Spicy Corn Frittata
What a wonderful meal to celebrate the summer veggies that we grow in our gardens . . . hmmm . . . a frittata that has no rice in it? I'll be adding some colby cheese to mine :)
1/4 cup extra-virgin olive oil
2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups)
2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups)
1 cup chopped fresh cilantro
1 bunch (6 to 8) scallions, trimmed and sliced
2 garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped
Coarse sea salt or kosher salt
Freshly ground black pepper
8 large eggs
1 tablespoon cold unsalted butter, cut into small pieces
Set a rack on the top shelf of the oven and preheat to 450 degrees F.
In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
Nutritional analysis per serving:
Calories 385; Total Fat 28g; (Sat Fat 7g, Mono Fat 15g, Poly Fat 3.5g) ; Protein 16.5g; Carb 22g; Fiber 4 g; Cholesterol 430 mg; Sodium 165 mg
Source: The Food Network
Monday, July 14, 2008
Seafood Pot Pie
1 box frozen puff pastry sheets
1 egg, beaten
1 to 2 tablespoons butter
2 tablespoons diced onion
1 tablespoon diced fennel
1 clove garlic, minced
2 tablespoons diced celery
2 tablespoons finely cubed carrots
2 tablespoons green peas
3 large scallops
2 tablespoons diced ham
1 tablespoon all-purpose flour
1 1/4 cups heavy cream
Pinch freshly ground nutmeg
1/4 teaspoon seafood seasoning
1/2 fish-flavored bouillon cube
1/4 cup lump crab meat, picked over
3 large shrimp, peeled and deveined
4 large oysters, shucked
White pepper
Preheat oven to 375 degrees F.
Thaw 1 sheet of puff pastry, unwrap it, and brush with beaten egg. Slice pastry into 1-inch wide strips. Weave strips into lattice design, sized to fit the top of a 1 1/2 quart oven-safe medium-sized serving bowl or casserole. Place pastry on a parchment paper-lined cookie sheet and bake until light golden brown. Remove from oven and let stand until needed.
Adjust oven temperature to 350 degrees F.
Filling:
Melt butter in a medium skillet over medium heat. Add onions, fennel, garlic, celery, carrots, and green peas and saute until tender.
Add scallops and ham and continue to saute until scallops are barely halfway done. Sprinkle in flour and stir until coated.
Add cream, nutmeg, seasoning, and bouillon. Increase the heat and bring to a boil, stirring constantly. When mixture reaches a boil, remove from heat.
Add crab meat, shrimp, and oysters and season, to taste, with white pepper. Pour into the oven-safe serving bowl. Top with the pre-baked lattice puff pastry and gently press down into filling. Bake about 10 minutes or until bubbly.
Remove from the oven and let stand for 5 minutes before serving
"UNCLE BUBBA'S SEAFOOD POT PIE"
Source: Paula Dean, The Food Network
1 egg, beaten
1 to 2 tablespoons butter
2 tablespoons diced onion
1 tablespoon diced fennel
1 clove garlic, minced
2 tablespoons diced celery
2 tablespoons finely cubed carrots
2 tablespoons green peas
3 large scallops
2 tablespoons diced ham
1 tablespoon all-purpose flour
1 1/4 cups heavy cream
Pinch freshly ground nutmeg
1/4 teaspoon seafood seasoning
1/2 fish-flavored bouillon cube
1/4 cup lump crab meat, picked over
3 large shrimp, peeled and deveined
4 large oysters, shucked
White pepper
Preheat oven to 375 degrees F.
Thaw 1 sheet of puff pastry, unwrap it, and brush with beaten egg. Slice pastry into 1-inch wide strips. Weave strips into lattice design, sized to fit the top of a 1 1/2 quart oven-safe medium-sized serving bowl or casserole. Place pastry on a parchment paper-lined cookie sheet and bake until light golden brown. Remove from oven and let stand until needed.
Adjust oven temperature to 350 degrees F.
Filling:
Melt butter in a medium skillet over medium heat. Add onions, fennel, garlic, celery, carrots, and green peas and saute until tender.
Add scallops and ham and continue to saute until scallops are barely halfway done. Sprinkle in flour and stir until coated.
Add cream, nutmeg, seasoning, and bouillon. Increase the heat and bring to a boil, stirring constantly. When mixture reaches a boil, remove from heat.
Add crab meat, shrimp, and oysters and season, to taste, with white pepper. Pour into the oven-safe serving bowl. Top with the pre-baked lattice puff pastry and gently press down into filling. Bake about 10 minutes or until bubbly.
Remove from the oven and let stand for 5 minutes before serving
"UNCLE BUBBA'S SEAFOOD POT PIE"
Source: Paula Dean, The Food Network
Thursday, July 10, 2008
No Roll Pie Crust
Ingredients
1 cup flour
1 stick of butter or margarine
Powdered sugar
Directions
Melt the stick of butter or margarine in pie pan in oven.
Put in 1 cup of flour and a couple of teaspoon of sifted powdered sugar.
Mix in pan and as it cools a little pat it out mixing it at the same time.
Bake
NOTE: I have not used this recipe . . . not sure how long it should bake and what the oven temp should be . . . I'm gonna start with 350 degrees and keep a constant eye on it as far as time. This recipe comes from my personal collection.
1 cup flour
1 stick of butter or margarine
Powdered sugar
Directions
Melt the stick of butter or margarine in pie pan in oven.
Put in 1 cup of flour and a couple of teaspoon of sifted powdered sugar.
Mix in pan and as it cools a little pat it out mixing it at the same time.
Bake
NOTE: I have not used this recipe . . . not sure how long it should bake and what the oven temp should be . . . I'm gonna start with 350 degrees and keep a constant eye on it as far as time. This recipe comes from my personal collection.
Wednesday, July 2, 2008
Hot Dogs and Sausages
July is National Hot Dog Month . . .
According to the National Hot Dog and Sausage Council an estimated seven billion hot dogs will be eaten by Americans between Memorial Day and Labor Day and during the 4th of July weekend alone 155 million will be enjoyed.
Did you know that every year Americans eat an average of 60 hot dogs each?
Council research shows that mustard is the condiment of choice for adults, while children prefer ketchup.
Preferences change from region to region . . . hot dogs in New York are generally served with a lighter mustard and steamed onions . . . Chicago hot dogs can come with mustard, relish, onions, tomato slices, or pretty much anything at all . . . I prefer mine topped with cole slaw.
For more information, visit the Council's website at www.hot-dog.org.
Tuesday, July 1, 2008
National Food Holidays for July
When I saw all the national holidays for food in one of my emails this morning, I couldn't stop laughing. Who comes up with this stuff? Is there an official "national holiday naming entity"? How much does it pay? I want that job . . . what would the title be? Director of National Holidays? :) Where do I apply?
After I stopped laughing, I thought it would be an awesome idea to take each "national food holiday" and honor that particular food holiday with recipes. Everyday is a food holiday for foodies like me :)
UPCOMING FOOD HOLIDAYS:
July is:
National Ice Cream Month
National Picnic Month
National Baked Bean Month
National Hot Dog Month
National Pickle Month
July 1: National Gingersnap Day
July 2: Celebrate National Hot Dog Month
July 3: Eat Beans Day
July 4: National Cesar Salad Day
July 5: National Apple Turnover Day
July 6: National Fried Chicken Day
July 7: National Strawberry Sundae Day
July 8: National Chocolate with Almonds Day
July 9: National Sugar Cookie Day
July 10:National Pina Colada Day
July 11: National Blueberry Muffin Day
July 12: National Pecan Pie Day
July 13: National French Fries Day
July 14: National Macaroni Day
July 15: National Tapioca Pudding Day
July 16: National Corn Fritters Day
July 17: National Peach Ice Cream Day
July 18: National Caviar Day
July 19: Celebrate Ice Cream Month
July 20: National Lollipop Day
July 21: National Junk Food Day
July 22: National Penuche Fudge Day
July 23: National Vanilla Ice Cream Day
July 24: Celebrate National Baked Bean Month
July 25: National Hot Fudge Sundae Day
July 26: Celebrate National Hotdog Month
July 27: National Creme Brule Day
July 28: National Milk Chocolate Day
July 29: Cheese Sacrifice Purchase Day
July 30: National Cheese Cake Day
July 31: Jump For Jelly Beans Day
July is:
National Ice Cream Month
National Picnic Month
National Baked Bean Month
National Hot Dog Month
National Pickle Month
July 1: National Gingersnap Day
July 2: Celebrate National Hot Dog Month
July 3: Eat Beans Day
July 4: National Cesar Salad Day
July 5: National Apple Turnover Day
July 6: National Fried Chicken Day
July 7: National Strawberry Sundae Day
July 8: National Chocolate with Almonds Day
July 9: National Sugar Cookie Day
July 10:National Pina Colada Day
July 11: National Blueberry Muffin Day
July 12: National Pecan Pie Day
July 13: National French Fries Day
July 14: National Macaroni Day
July 15: National Tapioca Pudding Day
July 16: National Corn Fritters Day
July 17: National Peach Ice Cream Day
July 18: National Caviar Day
July 19: Celebrate Ice Cream Month
July 20: National Lollipop Day
July 21: National Junk Food Day
July 22: National Penuche Fudge Day
July 23: National Vanilla Ice Cream Day
July 24: Celebrate National Baked Bean Month
July 25: National Hot Fudge Sundae Day
July 26: Celebrate National Hotdog Month
July 27: National Creme Brule Day
July 28: National Milk Chocolate Day
July 29: Cheese Sacrifice Purchase Day
July 30: National Cheese Cake Day
July 31: Jump For Jelly Beans Day
Gingersnap Cookies
Today is National Gingersnap Day . . .
3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
1 1/2 cup butter
2 c. white sugar
2 eggs
1/2 c. molasses
Cream butter until fluffy. Gradually add sugar. Add eggs and molasses, add flour mixed with spices and soda.
Drop by teaspoon onto an ungreased baking sheet. Allow for spreading.
Bake 10 to 12 minutes at 350 degrees. Cool a minute or two before removing from baking sheet.
3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
1 1/2 cup butter
2 c. white sugar
2 eggs
1/2 c. molasses
Cream butter until fluffy. Gradually add sugar. Add eggs and molasses, add flour mixed with spices and soda.
Drop by teaspoon onto an ungreased baking sheet. Allow for spreading.
Bake 10 to 12 minutes at 350 degrees. Cool a minute or two before removing from baking sheet.
Monday, June 30, 2008
Crab Cocktail Dip
by Tracey Seaman
From Every Day with Rachael Ray
August 2008
Spread 1 pound of softened cream cheese in a 5-by-9-inch baking dish.
Layer with 1 cup of cocktail sauce and 1 pound of lump crab meat.
Sprinkle chopped chives on top and serve with crackers.
August 2008
Spread 1 pound of softened cream cheese in a 5-by-9-inch baking dish.
Layer with 1 cup of cocktail sauce and 1 pound of lump crab meat.
Sprinkle chopped chives on top and serve with crackers.
Watermelon Cooler
In a food processor, blend watermelon, sorbet, and lemon zest until very smooth.
National Ice Cream Soda Day
Today is National Ice Cream Soda Day
Actually, June 20 and June 30 are both listed as National Ice Cream Soda Day, depending on which website you refer to. Take your pick . . . I chose June 30 because that is today's date . . .
My personal favorite ice cream soda is a Root Beer Float.
When I was a kid, my mom and dad used to take us to one of those drive in restaurants . . . Dog N Suds . . . they made the best Root Beer Floats!
Sometimes I'll get a strong craving for one (actually one of the things that will get me out to the grocery store fast) . . . I even have the big and thick Dog N Suds mugs that I found on eBay . . . I also have A&W mugs and those awesome milk shake glasses from Steak & Shake . . . I love ice cream sodas and the glassware associated with back in the day.
Some of my glassware collection
The way I make my Root Beer Float . . . chill the mug in the freezer, fill the mug with vanilla ice cream (I like to smoosh it a bit to make it soft enough to stir around, but that is my preference) . . . carefully pour chilled root beer over the ice cream. I like to make it thick, using more ice cream than root beer, stirring the root beer in a little at a time until it is just the way I like it . . . and eat it with a spoon . . . try it some time. I guess I should just put it in the blender, but that would ruin the fun.
So Delish . . .
Other than taking your favorite flavor of ice cream and adding your favorite soda, below are two basic recipes for old fashioned ice cream sodas from back in the day . . . I remember purposely missing the school bus home so I could stop off at the drug store soda fountain on my walk home to have a strawberry ice cream soda . . . mmmmm :)
Actually, June 20 and June 30 are both listed as National Ice Cream Soda Day, depending on which website you refer to. Take your pick . . . I chose June 30 because that is today's date . . .
My personal favorite ice cream soda is a Root Beer Float.
When I was a kid, my mom and dad used to take us to one of those drive in restaurants . . . Dog N Suds . . . they made the best Root Beer Floats!
Sometimes I'll get a strong craving for one (actually one of the things that will get me out to the grocery store fast) . . . I even have the big and thick Dog N Suds mugs that I found on eBay . . . I also have A&W mugs and those awesome milk shake glasses from Steak & Shake . . . I love ice cream sodas and the glassware associated with back in the day.
Some of my glassware collection
The way I make my Root Beer Float . . . chill the mug in the freezer, fill the mug with vanilla ice cream (I like to smoosh it a bit to make it soft enough to stir around, but that is my preference) . . . carefully pour chilled root beer over the ice cream. I like to make it thick, using more ice cream than root beer, stirring the root beer in a little at a time until it is just the way I like it . . . and eat it with a spoon . . . try it some time. I guess I should just put it in the blender, but that would ruin the fun.
So Delish . . .
Other than taking your favorite flavor of ice cream and adding your favorite soda, below are two basic recipes for old fashioned ice cream sodas from back in the day . . . I remember purposely missing the school bus home so I could stop off at the drug store soda fountain on my walk home to have a strawberry ice cream soda . . . mmmmm :)
Old Fashioned Ice Cream Soda
INGREDIENTS:
1/4 cup milk
3 tablespoons chocolate syrup
1 cup vanilla ice cream (or 1 large scoop)
club soda or seltzer water (cold)
canned whipped cream (optional)
DIRECTIONS:
Pour the milk into one tall 16-ounce glass.
Stir in syrup.
Add in ice cream and enough soda water or selzer to fill almost to top of glass.
Top with whipped cream if desired.
Serve with a long spoon and a big straw.
Strawberry Ice Cream Soda
INGREDIENTS:
strawberry jam
crushed fresh strawberries
heavy cream
strawberry ice cream
soda water
whipped cream
more berries for garnish or cherries
PREPARATION:
For each ice cream soda, put a heaping tablespoonful of strawberry jam and a heaping tablespoonful of crushed fresh strawberries in large (16 ounce size) glass. Add 2 tablespoons heavy cream and a big scoop of strawberry ice cream.
Fill up to 2/3 full with soda water, then add another big scoop of strawberry ice cream. Top with a dollop of whipped cream and a garnish of chopped berries, if desired. Serve with straws and a long iced teaspoon.
INGREDIENTS:
1/4 cup milk
3 tablespoons chocolate syrup
1 cup vanilla ice cream (or 1 large scoop)
club soda or seltzer water (cold)
canned whipped cream (optional)
DIRECTIONS:
Pour the milk into one tall 16-ounce glass.
Stir in syrup.
Add in ice cream and enough soda water or selzer to fill almost to top of glass.
Top with whipped cream if desired.
Serve with a long spoon and a big straw.
Strawberry Ice Cream Soda
INGREDIENTS:
strawberry jam
crushed fresh strawberries
heavy cream
strawberry ice cream
soda water
whipped cream
more berries for garnish or cherries
PREPARATION:
For each ice cream soda, put a heaping tablespoonful of strawberry jam and a heaping tablespoonful of crushed fresh strawberries in large (16 ounce size) glass. Add 2 tablespoons heavy cream and a big scoop of strawberry ice cream.
Fill up to 2/3 full with soda water, then add another big scoop of strawberry ice cream. Top with a dollop of whipped cream and a garnish of chopped berries, if desired. Serve with straws and a long iced teaspoon.
Caramel French Toast
1 cup of brown sugar
1/2 cup of butter
2 tablespoons of corn syrup
12 slices of regular sandwich bread
6 eggs, beaten
1 1/2 cups of milk
1 teaspoon of vanilla
1/4 teaspoon of salt
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until
thickened, stirring constantly.
Pour syrup mixture into a 13x9x2-in baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread.
Combine eggs, milk, vanilla, and salt, stirring until blended. Pour egg mixture evenly over bread slices.
Cover and chill 8 hours.
Bake, uncovered, at 350ºF. for 40 to 45 minutes or until lightly browned.
Serve immediately.
Yield: 6 servings
Saturday, June 28, 2008
Perfect Crab Cakes
Adapted from The Dean & Deluca Cookbook by David Rosengarten, Joel Dean, and Giorgio Deluca
Ingredients
Canola or safflower oil for oiling the baking sheet3/4 cup thick mayonnaise
1/4 cup sour cream
2 tablespoons whole-grain mustard
1 large egg, lightly beaten
2 pounds lump crabmeat, picked over to remove cartilage
Lemon wedges as an accompaniment
Procedure
1. Preheat the oven to 400°F and lightly oil a baking sheet.2. Whisk together the mayonnaise, sour cream, mustard, and egg in a mixing bowl until combined well. (I realize now that the last time I made these, I seasoned lightly with salt and pepper at this point. It seemed odd to me that it wasn't part of the instructions. I don't know if it made a big difference or not.) Gently fold in the crab with a rubber spatula until just combined.
3. Gently form the mixture into eight 1-inch thick cakes and transfer to the baking sheet.
4. Bake the crab cakes for 15 minutes or so, or until lightly golden. Run a spatula under them once or twice to make sure they’re not sticking. When the cakes are ready, put them under a preheated broiler for 2 to 3 minutes, or until they’re lightly browned on top. Remove from broiler and let stand on the baking sheet for 5 minutes. Serve with lemon wedges.
Thursday, June 26, 2008
Peanut Butter and Jelly French Toast
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Spread peanut butter on six slices of bread; spread jelly on six other slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in large skillet over medium heat. Dip sandwiches in egg mixture; coating well. Place in skillet and brown both sides. Serve immediately. 6 servings. Dorie |
Monday, June 23, 2008
Bean Facts
1 cup of dried beans equals 8 ounces
1 cup of dried beans equals 2 to 3 cups of cooked beans
1 pound of dried beans equals 6 cups of cooked beans
One 15 to 16 ounce can of beans, rinsed and drained, equals 1 1/2 to 2 cups
Tuesday, June 10, 2008
Banana Coconut Cream Dessert
 | | This recipe is begging for me to try. It is one of those quick and easy desserts you can control ingredients to make lower fat. Looks yummy . . . will comment when I try it out. If you make it before I do, please comment! By the way, keep an extra box of Bisquick around! |
2 cups Original Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut
1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
High Altitude (3500-6500 ft) No changes.
This recipe comes from Betty Crocker.com . . . on my link listing
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