Shaker Lemon Pie
2 large lemons
2 cups granulated sugar
4 eggs, well beaten
Pastry for double-crust 9-inch pie
Slice lemons as thin as paper, rind and all. Combine with sugar; mix well. Cover and refrigerate. Let stand 2 hours, preferably overnight. Stir occasionally.
Add beaten eggs to lemon mixture; mix well. Turn into unbaked pie shell,arranging lemon slices evenly. Cover with top crust. Cut several slits near center. Cover pie edge with foil. Bake at 450 degrees F for 15 minutes. Remove foil. Reduce heat to 375 degrees F and bake for about 20 minutes or until silver knife inserted near the edge comes out clean. Cool before serving.
Makes 8 to 10 servings.
1 teaspoon instant coffee granules
1 tablespoon hot water
1/3 cup whole pitted dates, chopped
1/2 cup orange juice
1/2 cup plain yogurt
1 pint vanilla ice cream
Dissolve coffee granules in hot water; cool. Combine coffee mixture, dates and remaining ingredients in blender container; process mixture until smooth. Serve immediately.
Yields 3 1/2 cups.
Banana Milk Shake
1 1/2 cups milk
2 bananas, sliced and frozen
2 teaspoons honey
1/2 teaspoon vanilla extract
Combine all ingredients in container of an electric blender; blend until smooth. Serve immediately.
1/2 cup Whoppers
1/2 cup milk
2 scoops ice cream
Combine and mix in blender all the ingredients in a blender.
Makes 1 serving.
Fruit Fluff Shake
Source: Marshmallow Fluff
1 cup chilled fruit juice of your choice
2 large spoonsful Marshmallow Fluff
3 ice cubes
Put all ingredients into a blender container. Blend 30 seconds or until smooth. Makes 1 serving.
Raspberry Cheesecake Shake
Source: Better Homes and Gardens
Makes 6 servings.
1 (12 ounce) package frozen unsweetened red raspberries, thawed
3 ounces cream cheese, softened
1/4 teaspoon almond extract
1 quart vanilla ice cream, softened
2 (12 ounce) cans or bottles cream soda
Fresh raspberries (optional)
In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.
Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.
Makes 6 servings.
Nutritional facts per serving: calories: 305, total fat: 15g, saturated fat: 9g, monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: 54mg, sodium: 130mg, carbohydrate: 36g, total sugar: 30g, fiber: 2g, protein: 4g, vitamin C: 3%, calcium: 12%, iron: 2%
Creamsicle Milk Shake
Yield: 1 serving
2 scoops vanilla ice cream
1 scoop orange sherbet
1/3 cup milk
Splash of fresh orange juice
-Place all ingredients in a blender and mix until well combined.
4 cups vanilla ice cream
1 cup milk
4 large peppermint patties
Combine all ingredients in a blender and blend until smooth. Garnish with peppermint sticks.
Junior Mint Shake
2 or 3 boxes Junior Mints
Fill blender half full of ice cream. Add enough milk to just cover the ice cream. Pour in junior mints. Blend all together until smooth, then serve.
Add some coconut milk or rum.
Easy Pudding Milk Shake
3 cups cold milk
1 small box instant Jell-O Pudding, any flavor
1 1/2 cups ice cream, any flavor
Pour milk into blender container. Add pudding mix and Ice Cream; cover. Blend on high speed 30 seconds or until smooth. Pour into glasses and garnish as desired. Serve immediately.