MOOseum Favorite Recipes
Milk Shakes & Malts
Strawberry Milk Shake
2 cups vanilla ice cream 1 cup milk
½ cup chopped strawberries
Put all in a blender and blend 15 seconds until smooth - Serves 2
Old-Fashioned Chocolate Malt
4 scoops vanilla ice cream 1 ½ cups milk
3 T. chocolate syrup 1 teaspoon vanilla 2 T. malted milk powder
Put all in a blender, and blend until smooth - Serves 2
Creamsicle Milk Shake
4 scoops vanilla ice cream
2 scoops orange sherbet
2/3 cup milk
1/3 cup orange juice
Put all in a blender and blend until smooth - Serves 2
Flavored Butters - Tasty Sweet Spreads
"My Favorite Berry" Butter - A treat on French Toast or Croissants
½ cup (1 stick) butter (room temperature)
¼ cup strawberry, blueberry, seedless raspberry or blackberry jam
Beat together until smooth - Refrigerate.
Pecan-Honey Butter - Amazing on hot-from-the-oven Biscuits or Toast
½ cup lightly pecan pieces, toasted & cooled 1 cup butter (room temperature)
¼ cup honey 1 teaspoon vanilla
Put all together in food processor bowl. Blend until smooth. Refrigerate.
Nutty Cheese Wafers
1/2 pound sharp cheddar cheese, grated
1/2 pound butter, room temperature
1/2 teaspoon cayenne
1/2 cup chopped nuts (pecans, walnuts, almonds or hazelnuts)
1/2 teaspoon salt
2 1/4 cups all-purpose flour
Mix thoroughly in large mixing bowl until it forms a dough. Finish by turning out onto counter and kneading the dough until smooth. Form into 1 ½ inch thick logs.
Wrap in plastic wrap tightly. Refrigerate overnight. Preheat oven to 350. Line cookie sheets with baking parchment. Slice wafers 1/8th inch thick and place on paper about ½ inch apart. Bake 10-12 minutes until lightly browned on the edges and bottom. Cool completely and store in airtight container. Best baked 3-4 hours before serving....