Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 Yesterday my wife and youngest son made pumpkin smoothies, thusly: Whatcha Need: 1 cup (340g) chilled, already-cooked pumpkin flesh 3 cups (600g) vanilla ice cream 1 cup (100g) crushed ice 1/4 cup (100g) honey 1/4 teaspoon (2g) ground allspice 1/4 teaspoon (2g) ground cinnamon 1/4 teaspoon (2ml) vanilla extract blender 4 chilled 8oz (240ml) glasses (stored in freezer for an hour) How Y'do It: 1 - In blender, combine pumpkin, ice cream, crushed ice, and honey; blend 'til smooth. 2 - add allspice, cinnamon, and vanilla extract; blend for 1 minute 3 - Pour shakes into frosty glass and drink RIGHT AWAY! This is utterly delicious. She cooked the pumpkin as she was preparing to make pumpkin soup, by the way. This recipe courtesy of The Book of Wizard Craft, In Which the Apprentice Finds Spells, Potions, Fantasic Tales, & 50 Enchanting Things to Make by Janice ´aton Kilby, Deborah Morgenthal, & Terry Taylor, 2001, Lark Books, ISBN: 1 - 57990 - 206 -5 On Tuesday, October 15, 2002, at 04:34 AM, wrote: > Angel Frost > > 3/4 cup pink lemonade concentrate > 1 cup milk > 1 package (10oz) frozen strawberries in syrup, partially thawed > 1 pint vanilla icecream > fresh strawberries, optional > > In a blender, combine the lemonade concetrate, milk, strawberries and > ice > cream; cover and process until smooth. Pour into glasses. Garnish with > fresh strawberries if desires. Yield: 4 to 6 servings (about 1 quart) > Brian Aldiss is England's answer to questions asked by Brian Aldiss. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 Wow... That's about all I have to say other than I cannot wait to endulge in this fabulous sounding shake. Warmly, Allison --- The Stewarts <stews9 wrote: > Yesterday my wife and youngest son made pumpkin > smoothies, thusly: > > Whatcha Need: > > 1 cup (340g) chilled, already-cooked pumpkin flesh > 3 cups (600g) vanilla ice cream > 1 cup (100g) crushed ice > 1/4 cup (100g) honey > 1/4 teaspoon (2g) ground allspice > 1/4 teaspoon (2g) ground cinnamon > 1/4 teaspoon (2ml) vanilla extract > blender > 4 chilled 8oz (240ml) glasses (stored in freezer for > an hour) > > How Y'do It: > > 1 - In blender, combine pumpkin, ice cream, crushed > ice, and honey; > blend 'til smooth. > 2 - add allspice, cinnamon, and vanilla extract; > blend for 1 minute > 3 - Pour shakes into frosty glass and drink RIGHT > AWAY! > > This is utterly delicious. She cooked the pumpkin > as she was preparing > to make pumpkin soup, by the way. > > This recipe courtesy of The Book of Wizard Craft, In > Which the > Apprentice Finds Spells, Potions, Fantasic Tales, & > 50 Enchanting Things > to Make by Janice ´aton Kilby, Deborah Morgenthal, & > Terry Taylor, 2001, > Lark Books, ISBN: 1 - 57990 - 206 -5 > > > On Tuesday, October 15, 2002, at 04:34 AM, > wrote: > > > Angel Frost > > > > 3/4 cup pink lemonade concentrate > > 1 cup milk > > 1 package (10oz) frozen strawberries in syrup, > partially thawed > > 1 pint vanilla icecream > > fresh strawberries, optional > > > > In a blender, combine the lemonade concetrate, > milk, strawberries and > > ice > > cream; cover and process until smooth. Pour into > glasses. Garnish with > > fresh strawberries if desires. Yield: 4 to 6 > servings (about 1 quart) > > > Brian Aldiss is England's answer to questions asked > by Brian Aldiss. > > Faith Hill - Exclusive Performances, Videos & More http://faith. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 On Tue, 15 Oct 2002 08:55:40 -0500, you wrote: >Yesterday my wife and youngest son made pumpkin smoothies, thusly: > >Whatcha Need: > >1 cup (340g) chilled, already-cooked pumpkin flesh >3 cups (600g) vanilla ice cream >1 cup (100g) crushed ice >1/4 cup (100g) honey >1/4 teaspoon (2g) ground allspice >1/4 teaspoon (2g) ground cinnamon >1/4 teaspoon (2ml) vanilla extract >blender >4 chilled 8oz (240ml) glasses (stored in freezer for an hour) > Oh yum! I love pumpkin and this sounds WONDERFUL. I think you could substitute plain yogurt for the ice cream and while it wouldn't be AS good, it would still be good. I'll return the favor with a recipe for pumpkin mousse - also delicious. Pat ------ Pumpkin Mousse with Gingersnap Crumbs (I've never used the gingersnap crumbs, though they'd obviously be a good addition) 1 12.3 oz box silken tofu (the aseptically packed one - Mori-Nu or similar - although I think soft regular tofu would be almost as good if you can't get silken tofu) 1/2 cup maple syrup 1 tsp lemon zest 1/4 cup fresh lemon juice 1-1/2 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp ground ginger pinch of ground cloves 3 cups (One 29 oz can) solid pack pumpkin 8 gingersnaps, crushed with a rolling pin Place everything except pumpkin and gingersnaps in a blender or food processor and process until smooth. Add half the pumpkin, and puree again. Transfer to a medium sized bowl and beat in the remaining pumpkin until it becomes uniformly creamy. Cover tightly and chill for several hours or overnight, to let the flavors combine and deepen. (THIS IS REALLY IMPORTANT! It doesn't taste half as well right away as 6-8 hours or more later). To serve, spoon into decorative bowls and sprinkle with the gingersnap crumbs. Serve right away so crumbs don't get soggy. Yield: about 6 servings. (Can substitute cooked squash or sweet potato for the pumpkin - I haven't done this, though). It keeps well for a couple of days in the fridge. ----------------------------- -- Pat Meadows Books, books! Low prices. Music CDs too! http://www.wellsborocomputing.com/sales.html Quote Link to comment Share on other sites More sharing options...
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