Adults-only Milkshakes

 from the Liberal Guy via FOXNews.


The Monkey Business

•  4 cups chocolate ice cream
•  1.5 cups milk
•  1 banana
•  2 oz Castries Peanut Rum Cream liquor (optional, but if left out add an additional 2 tbsp peanut butter)
•  2 tbsp peanut butter
•  3 oz bourbon (Jim Beam Black is a solid choice here – high quality, without being so expensive that you feel like an idiot for putting it in the blender)

Pour all the ingredients in the blender and pulse till smooth.

The Peaches & Cream

Peaches are about as summery as you can get. They're even better when they're combined with ice cream and amaretto for a fresh-tasting adult milkshake. Even better, since it has fruit in it you can pretend it's good for you, right?

•  4 cups vanilla ice cream
•  2 ripe peaches, peeled and chopped
•  1.5 cups milk
•  4 oz. amaretto liqueur
•  2 oz. peach schnapps

Toss the whole mess into a blender and blend on puree for about 20-30 seconds until the mixture is smooth and there's minimal sign of peach chunks, which don't flow up bendy straws particularly well.

The Brandy Alexander

A classic cocktail that comes in a wide range of forms, including an adult milkshake, the Brandy Alexander was allegedly created in London around 1922. Normally made with cream or half & half, using vanilla ice cream makes it even more luxurious and summer appropriate.

•  4 cups vanilla ice cream
•  3 oz. crème de cacao (Marie Brizard makes a particularly tasty version)
•  3 oz. brandy (Macieira is a Portuguese brandy with enough spice and oak to tone down the sweetness of the drink and add some much needed complexity)
•  1.25 cups milk
•  2 tsp. Vanilla extract (or split open 1 vanilla bean, scrape out the seeds and put them in the mix)

Drop all of the ingredients in the blender and give it a few pulses. Pour into wine glasses and toast the mad genius who thought ice cream and booze would be a perfect match.

Friday Treat - Cake and Punch

Quick Caramel Cake

2 cups cake flour

3 tsp. baking powder

1 tsp. salt

1 1/4 cups sugar

1/2 cup shortening

3/4 cup milk

1 1/2 tsp. vanilla

2 eggs

Let all ingredients stand at room temperature 45 minutes before use. To sifted flour, add baking powder, salt, sugar; sift again into large mixer bowl. Add shortening, milk, vanilla. Beat 2 minutes with mixer at low speed. Add unbeaten eggs and beat 1 minute longer. Pour into 8 1/2 x 13 1/2- inch pan. Set aside. Topping: 2 egg whites, 1 cup brown sugar, 1/2 cup chopped pecans. Clean mixer beaters, and beat egg whites till stiff but not dry. Gradually add brown sugar; beat well. Spread atop cake; sprinkle with nuts and bake on center rack in 350 degree F oven 35 minutes. Makes 1 cake.

Ice Tea Punch
2 TB loose tea
2 cups boiling water
1 cup granulated sugar
1 cup orange juice
1/2 cup lemon juice
12 oz. cold ginger ale
Pour boiling water over tea and let steep for 5 minutes. Strain tea into pitcher. Add sugar; stir until dissolved. Pour in juices and chill. To serve, pour over ice in punch bowl and add ginger ale. Makes 10 cups.

Wonderful treat for company on Sunday or anytime. Your family and guests will thank you!

Friday Treat!

Still going with the no oven treats; we remain insufferably hot in the Florida heartland.

Frozen Lime Pie

1/2 cup Key Lime or Persian Lime juice

1 15-oz. can sweetened condensed milk

5 egg whites

2 tb. sugar

1 tb. grated lemon rind

few drops green food color (optional)

1 9-inch graham cracker pie shell

Combine lime juice and milk, stirring until think and smooth. Beat egg whites until foamy. Add sugar, one tablespoon at a time, and continue beating until stiff. Add food color. Fold in lime-milk mixture. Sprinkle lemon rind on bottom of pie shell; turn filing into shell. Chill until set. Freeze and keep until time to serve, or serve without freezing. For topping, swirl on sweetened cream.

Whipped Cream Frosting

(or cool whip)

1 cup heavy whipping cream

1/2 tsp. vanilla

3 tb. sifted confectionery sugar

Whip heavy cream until stiff. Fold in vanilla and confectioners' sugar. Spread on cooled desert.

Friday Treat!

Still going with the no oven treats; we remain insufferably hot in the Florida heartland.

Frozen Lime Pie

1/2 cup Key Lime or Persian Lime juice

1 15-oz. can sweetened condensed milk

5 egg whites

2 tb. sugar

1 tb. grated lemon rind

few drops green food color (optional)

1 9-inch graham cracker pie shell

Combine lime juice and milk, stirring until think and smooth. Beat egg whites until foamy. Add sugar, one tablespoon at a time, and continue beating until stiff. Add food color. Fold in lime-milk mixture. Sprinkle lemon rind on bottom of pie shell; turn filing into shell. Chill until set. Freeze and keep until time to serve, or serve without freezing. For topping, swirl on sweetened cream.

Whipped Cream Frosting

(or cool whip)

1 cup heavy whipping cream

1/2 tsp. vanilla

3 tb. sifted confectionery sugar

Whip heavy cream until stiff. Fold in vanilla and confectioners' sugar. Spread on cooled desert.

It's Treat Time!

Coconut Chicken Salad

1 cup chopped cooked chicken
1 cup diced celery
1/2 cup grated coconut
1/2 cup green seedless grapes
1/4 cup chopped pecans or walnuts
salt to taste
1/2 cup mayonnaise, thinned with a little cream
1 ripe avocado
1 lime

Prepare chicken, celery, coconut, grapes, nuts. Combine. Add salt; mix with mayonnaise. Chill. Cut avocado in half; rub lime on front to prevent darkening. When ready to serve, fill avocado halves with chicken salad. Serves 2

I don't have to tell you twice that this is marvelous with a nice glass of Pinot Grigio.

Sounds like a no, but is a yes, yes.

Florida Green Ice Cream:

1 medium avocado, de seeded and mashed, - 3/4 cup
2/3 cup sugar
1/2 tsp salt
3 1/2 Tbsp. lime juice
1 cup pineapple juice
1 1/2 cups light cream

Combine all ingredients until well blended. Freeze in ice cube tray until almost firm. Break up and whip until light and fluffy. Turn into fancy one-quart mold and refreeze until firm. Serve with a mint leaf and a wafer cookie if desired.