• 1 cup frozen peach slices
    1 1/2 cups frozen strawberries
    3/4 cup yogurt
    3/4 cup pineapple juice
    2 tablespoons honey
    2 tablespoons strawberry jam

    Directions:

    Combine all the ingredients in a blender and blend until smooth.Ā  Serve immediately, or refrigerate until serving.

    Makes 4 child-size servings.

  • 1 cup long grain white rice
    2 cups skinless almonds
    1 inch cinnamon bark
    8 cups water
    1/2 cup sugar
    1/4 teaspoon vanilla extract

    Wash and drain the rice.

    Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark.

    Add 3 1/2 cups water and let sit overnight, covered.

    Blend rice mixture until smooth using a blender.

    Add 2 1/2 cups of water and continue blending.

    Add sugar and vanilla extract.

    Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency.

    Serve cold or over ice.


  • 2 cans Coconut milk
    1 1/2 cans sweetened condensed milk
    1 can evaporated milk
    1 cup dark rum
    10 ounces Coco Real (found in liquor dept. by pina colada mix)(or cream of coconut)
    1/2 teaspoon cinnamon
    1 cup Egg BeatersĀ® 99% egg substitute (I used two of the cups from a 6 egg package)
    1/2 cup brandy
    2 tablespoons vanilla extract

    Combine Egg Beaters and rum in a mixing bowl and mix with a handheld mixer for about a minute. Add the coconut milk, condensed milk, evaporated milk, and Coco Real. Mix well with the beater. Add the cinnamon, vanilla, and brandy again mix well.

    Store refrigerated in a glass bottle or glass pitcher (Leftover rum bottles work really well for this). Allow to rest for at least two days before consuming, shake well before serving. Serve well chilled.

    ** Your coquito should be consumed by the “best by” date on your Egg Beaters carton.

About The Recipe Trove

October 2014
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