1) After your coffee has brewed, combine the sugar & milk and heat it in your microwave for 2 minutes at the highest setting.
2) Next, whip the heated milk/sugar mix in your blender for about one minute until it's a fluffy foam.
3) Fill your cup two thirds full with the coffee and top it off with your heated froth.
Add 1/2 cup coconut milk, oyster mushrooms, red bell pepper
ith 1/3 sweetened condensed milk. Set aside.
In a
Combine all ingredients, adding milk last.
Stir until sugar is dissolved.
Pour in tray and freeze until mush; remove to bowl and beat with rotary beater.
Return to tray and finish freezing. If evaporated milk is chilled and whipped before sherbet is mixed, it may be frozen without beating.
Add 1/4 cup sugar to milk and stir until thoroughly dissolved. Add lemon rind and juice.
Turn mixture into cold freezer tray and freeze.
Beat egg whites until stiff but not dry; add remaining sugar and beat well.
Whip cream to a custard consistency.
Combine mixtures and return sherbet to freezer tray.
Freeze 2 to 3 hours without stirring.
Yield:
6 servings.
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
In a heat-proof bowl dissolve the Jello gelatin powder with boiling water and 3/4 cup sugar until NO granules remain (this might take a few minutes).
Add in whipping cream or evaporated milk or table cream and 2 cups milk; sir until completely dissolved.
Add in more sugar if desired to taste and stir until combined.
Pour into an 8 or 9-inch square pan.
Freeze until solid (about 5 hours.
Let stand 8-10 minutes before serving.
Store tightly covered with foil or remove to a plastic container and cover.
Delicious!
o dissolve.
Stir in sherbet until sherbet dissolves.
Stir in
Place 3 trays crushed ice, 2 cups sugar, and lemon or lime juice in a large punch bowl and let set for 2-3 hours.
Fill punch bowl with ginger-ale, 7-up and Kool-Aid mix.
Add sherbet.
NOTE:
If you have a small punchbowl, use only half the ginger-ale, 7-up and sherbet, adding more as needed.
Put 1 scoop of sherbet in glass first. Add the juices. Then add the other scoop of sherbet.
Add ginger ale to fill the glass (watch out for the froth!).
Combine juices in a punch bowl or large container.
Stir in ginger ale.
Top with sherbet.
Serve immediately.
In a double boiler, beat the egg yolks and add 2 tablespoons sugar gradually while beating.
Add salt and milk.
Cook over hot water until mixture coats the spoon, stirring constantly.
Soften gelatin in cold water; add to hot custard and stir until dissolved.
Cool slightly.
Beat egg whites stiff; fold in.
Whip the cream; add remaining 3 tablespoons sugar and vanilla extract. Fold in.
Line sherbet glasses or spring-form mold with the ladyfingers and fill with the custard.
Chill until firm.
Place sherbet in punch bowl.
Pour ginger ale over sherbet. Drink and enjoy.
Add more ginger ale as needed.
This is a quick and easy recipe for punch that anyone can follow.
Soften sherbet for 20 minutes.
Chill a 9 x 3-inch spring-form pan in refrigerator.
Spread 1/2 of pistachios in bottom of pan. Spoon softened raspberry sherbet over nuts.
Place rainbow sherbet on top, using medium-size ice cream scoop.
Place in freezer. Prepare pistachio pudding, using 1 1/2 cups milk.
Fold Cool Whip into pudding and spoon over sherbet.
Sprinkle remaining nuts on top.
Cover and place in freezer for 6 hours or overnight.
Remove sides of pan.
Wrap and freeze.
Makes 16 servings.
Dissolve Jell-O in boiling water.
Add sherbet and orange juice; beat slowly with hand mixer.
Increase mixer speed as sherbet melts.
Add pineapple and oranges.
Can be poured into a large greased mold or a very large bowl.
Refrigerate until firm. Run knife around edge of mold to loosen.
Serve topped with Cool Whip if you like.
This recipe can be halved.
In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar. Remove from the heat, add the chocolate and whisk until the chocolate is completely melted. Stir in the coconut milk and 1 Tbls of the rum.
Pour the mixture into a blender and process until completely smooth. Taste and add 1 Tbls more rum, if desired. Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream machine according to the manufacturer's instructions.
Mix sugar, cherries and lemon juice together.
Add milk.
Beat egg whites till foamy and add last.
Pour into ice-cream freezer and freeze.
Pack into containers and put in freezer to harden.
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Mix milk and vanilla with Dream Whip; whip as directed on package.
Fold in sugar.
Add crushed macaroons and nuts to Dream Whip.
Place 1/2 of mixture in bottom of a 9 x 13-inch pan. Spread sherbet evenly over mixture.
Spread remaining cookie mixture over sherbet.
Freeze several hours or overnight.
Cut in squares.
Serves 12 or more.
nd stir in the coconut milk. For an extra creamy curry