In a food processor, blend watermelon, sorbet, and lemon zest until very smooth.
Monday, June 30, 2008
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
Hard Rock Cafe Baked Potato Soup
8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced
Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden.
Add chicken stock gradually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.
Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
Makes 8 Servings.
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced
Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden.
Add chicken stock gradually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.
Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
Makes 8 Servings.
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