Combine flour and milk in a heavy saucepan until smooth. Cook, stirring constantly, until thickened. Chill thoroughly, about 1 hour.
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Place vegetables in a saucepan and cover with water. Lightly salt if desired. Bring to a boil. Reduce heat
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To make boiled buttered brussels sprouts, remove any yellow outer leaves from the sprouts and trim stem ends. Add 1 inch of water to saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until crisp-tender. Drain. Top with melted butter.
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Ingredients:
2 cups sugar
1 cup water
2/3 cup light corn syrup
1 teaspoon cinnamon extract
3 or 5 drops liquid red food color
You’ll also need: candy thermometer, heart-shaped lollipop molds, 4 to 6-in lollipop sticks (depending on size of molds)
1. Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated. Set lollipop sticks into position.
2. Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend. Bring mixture to a boil
3. Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300F or hard-crack stage. Remove from heat; working quickly, transfer mixture to a 1-qt glass measure. Add extract and food color; gently stir with a spoon to blend. Carefully pour into prepared molds, making sure the sticks are covered with mixture. Cool completely in molds before removing lollipops.
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Hot Vanilla and Caramel Shake
(Serves 2)
Ingredients:
2 cups of milk
1.75 oz hard caramels
1-2 scoops vanilla ice-cream
Instructions:
Gently heat the milk in a saucepan without boiling. Add the hard caramels and heat until melted. Stir occasionally. Place mixture in a blender together with the vanilla ice-cream and blend until smooth.
Enjoy!
Filed under Shakes and Smoothies by on Dec 3rd, 2009. Comment.
