Blount Home Education Association
• Jun. 11, 2006 -
Would you like to whip up "Frosty's" (like those from Wendy's restaurant)
and Slushies (like those from the convenience store) at home for PENNIES?
It is easy using the following recipes. They are from
Hillbilly Housewife . I have made the milkshakes both with sugar and
with Splenda--they were delicious both ways! This is a great site that I
have been enjoying for a couple of weeks, and I am STILL learning all kinds
of great things! There is also a section on Home school worth looking at.
Submitted by Pat Hoffman
Magic Milk Shakes
*
1-1/2 to 2 cups ice water
* 1-1/2 cups nonfat dry milk powder
* 2/3 cup sugar
* 1/4 cup unsweetened cocoa
* 1 teaspoon vanilla
* 1 to 1-1/2 trays of ice cubes, as much as you can spare
* 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for
emulsification purposes
Place all of the ingredients into the blender, including the oil and the
non-stick spray. Use less water for thicker milk shakes and more water for
shakes that are easy on your blender motor. The blender should be about
3/4's full. Place the lid on. Process for a full 2 minutes. Pour into
cups and serve. Makes 4 - 12oz servings.
I love this recipe because it makes very rich milk shakes without any ice
cream. I don't always have ice cream in the house because the kids eat it
so fast. With this recipe we can have delicious frosty milk shakes for a
fraction of the cost of those using ice cream. And all the ingredients are
on the pantry shelf.
Reader's Tip: A reader named Chris made these with Splenda replacing the
sugar measure for measure and said they turned out perfectly. If you like
Splenda, then this tip would be a great way to reduce the calories and make
them sugar-free. Thanks for sharing Chris!
Variations:
*
Add 1 tablespoon of instant coffee for a mocha shake
*
Add 1 very ripe banana for a chocolate banana shake
*
Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter
Shake.
*
Add a few broken red and white candy mints for a refreshing Chocolate Mint
shake.
*
To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to
1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring.
For a French vanilla milk shake crack in an egg too.
A few tips and a long rant:
I get more email about this recipe than I do about almost anything else.
The people who love it always add the oil and the nonstick spray. The
people who hate it seem to think they can get by without these ingredients.
Let me make things clear. Fat makes things creamy. It may seem weird to
add vegetable oil to a beverage, but manufacturers do it all the time.
Coffee creamer has oil and shortening it. Fancy coffee mixes and hot cocoa
mixes have oil and shortening added. Whipped topping and many ice creams
have added vegetable fats. Read the labels if you don't believe me. Dairy
fat tends to go rancid when it is dried so it is seldom used in commercial
products. Instead food manufacturers use vegetable fats, usually of the
hydrogenated variety. They are cheaper than dairy fats, don't require
refrigeration, and are easier to use.
Fat is added to foods for many different reasons. For this recipe it acts
as a flavor carrier and adds richness and depth to the texture and flavor of
the finished shake. Oil is the ingredient that makes your milk shakes thick
and creamy. If you make it without any added fat you will not get a milk
shake that resembles Wendy's Frosties. You will get chocolate ice.
Chocolate ice is nice, but it isn't a rich, creamy Frosty.
Think about how creamy mayonnaise is. It's 99% vegetable oil. All of that
creaminess comes from mixing oil with a small amount of vinegar and an
emulsifier (eggs in the case of mayo). Then it's all whipped to creamy
perfection. To make your milk shakes creamy you need to emulsify the milk
and the oil, the same way the oil and vinegar must be emulsified for
mayonnaise. To emulsify something is to mix it up really well, so the
particles won't separate on standing.
Nonstick spray contains liquid lecithin as it's active ingredient. Lecithin
is found in eggs and in soybeans, both of which are natural emulsifiers.
You can buy liquid lecithin at your local health food store or online from
natural food resources. If you liked, you could use 1/2-teaspoon of liquid
lecithin instead of the nonstick spray. Most folks don't have liquid
lecithin laying about the house though, so I give you the option of using
nonstick spray instead.
Liquid lecithin is derived from soybeans. It is a fat; a healthy fat. When
manufacturers discovered that liquid lecithin has nonstick properties they
put it in a can with a propellant and thus invented nonstick spray. Before
manufacturers discovered this, old hippies and health food freaks were using
lecithin to grease their baking pans and adding it to salad dressings so
they would stay mixed longer. Today, some vegans use liquid lecithin as an
egg substitute in baking. Most store-bought chocolates and salad dressings
have liquid lecithin added to give them the creamy satiny quality that we
all look for in these products.
Which brings us back to this recipe. If you want a luscious, satisfying
milk shake then follow the recipe and add the oil and the nonstick spray as
directed above.
Slushies
· 2 cups ice water
* 1 packet fruit-flavored drink mix (use your favorite flavor)
* 2/3 cup sugar
* 4 cups or 1 full tray of ice cubes
You need a blender to prepare this recipe. Put all of the ingredients into
your blender. It will be about 2/3 to 3/4's full. Put the lid on. Process
the mixture on high for a full minute. Stop the blender, use a spoon to
stir it a bit. Look for unchopped ice chunks. If all the chunks are grated
up, then go ahead and serve it. You may need to process it for another full
minute though. Serve immediately. I usually have to spoon this out of the
blender with a measuring cup because the mixture is so thick. Makes 4 - 8oz
servings.
I cannot praise this recipe enough. It costs less than 25¢ for the whole
batch, or about 6¢ per serving. My boys beg me to make this afterschool
during hot weather and all day long in the summer. It is a real treat, and
so easy to make too. Highly Recommended! |
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