Friday, August 15, 2008
Free Stuff (for the ladies)
This is a site http://www.totally-free-stuff.info I thought would be nice for our gals , the stuff on the page is all free most just want your E mail but what the heck it would be neat to have free samples in our mail box every day, (I will up date the sie anytime something new comes up which is about once a day) , happy hunting ;)
Friday, August 31, 2007
Friday, June 30, 2006
SUMMER BREEZE
This one is out of this world. I have put in a lot of time working (oh yeah!!) with some of the lighter drinks that are offered for the summer. One of my favorites is a light drink by BACARDI called a BREEZER. This sipper is composed of Blood Orange, Mango & Peach flavors (and if you can’t go wild with this one, stop reading and go watch a summer rerun on TV).
This is a light rum drink with only 5%alc./vol., and will give us not only a dessert, but a drink to go with it.
SUMMER BREEZE
3 fresh freestone peaches
2 oz. of Bacardi Breezer
4 large scoops of vanilla ice cream.
4 large table spoons of whipping (Optional)
Boil a small pot of water, and drop the peaches in the pot briefly in order to loosen the skin. (This process is called blanching, I’m told. You don’t want to cook the peach – you just want loosen the skin so it will peal off easily.) Slice peeled peach into quarters and remove pit (it will come free easily If you use freestone peaches. Otherwise, you’ll need to slice the peaches away from the pit, cut peaches into quarters.
Place about 3 or 4 quarters of a peach in each dish, and arrange quarters so that they are on the sides as you place the scoops of ice cream in the middle of each dish, pour 1/2 oz of Bacardi Breezer over the ice cream and top with A nice spoon full of whipping cream. Now take the rest of the Breezer pour
into a nice tall glass ice to taste , and enjoy a nice finish to a good lunch .
Mad Scientist Notes ……………………
( Don’t peel the peaches too early or they’ll brown before you have the chance to serve them – alternately, use a little lemon juice on the peach slices if you’re going to store them in the fridge for a while.)
This is a light rum drink with only 5%alc./vol., and will give us not only a dessert, but a drink to go with it.
SUMMER BREEZE
3 fresh freestone peaches
2 oz. of Bacardi Breezer
4 large scoops of vanilla ice cream.
4 large table spoons of whipping (Optional)
Boil a small pot of water, and drop the peaches in the pot briefly in order to loosen the skin. (This process is called blanching, I’m told. You don’t want to cook the peach – you just want loosen the skin so it will peal off easily.) Slice peeled peach into quarters and remove pit (it will come free easily If you use freestone peaches. Otherwise, you’ll need to slice the peaches away from the pit, cut peaches into quarters.
Place about 3 or 4 quarters of a peach in each dish, and arrange quarters so that they are on the sides as you place the scoops of ice cream in the middle of each dish, pour 1/2 oz of Bacardi Breezer over the ice cream and top with A nice spoon full of whipping cream. Now take the rest of the Breezer pour
into a nice tall glass ice to taste , and enjoy a nice finish to a good lunch .
Mad Scientist Notes ……………………
( Don’t peel the peaches too early or they’ll brown before you have the chance to serve them – alternately, use a little lemon juice on the peach slices if you’re going to store them in the fridge for a while.)
Wednesday, June 07, 2006
Mad Scientist Notes……………………..
ZIPLOC MAGIC OMELET
This is so good I must share it with you;
Crack two large eggs then place the eggs in a Ziploc bag and shake to mix
Put almost anything in for ingredients in the Ziploc.
Tomato’s, Hash browns, red and or green Peppers, Onions
Place into a pan of boiling water and cook for 13 minutes
(If you use extra large eggs cook for 15 minutes)
Then just open bag and the omelet will just slide out.
If you have extra people for breakfast you can cook up as many as 6 omelets in a large pot.
The other morning I mixed in a barbeque Hamburg I found in the refrigerator along with some green peppers and onions (this is a serious way to clean out the leftovers in the frig.) had a little salsa with it and just love it .
If you are a big eater in the morning or its going to be a long day, you may want a 3 egg omelet, you will need about 4 or 5 minutes more cooking time but trust me they will come out just great .ENJOY.
ZIPLOC MAGIC OMELET
This is so good I must share it with you;
Crack two large eggs then place the eggs in a Ziploc bag and shake to mix
Put almost anything in for ingredients in the Ziploc.
Tomato’s, Hash browns, red and or green Peppers, Onions
Place into a pan of boiling water and cook for 13 minutes
(If you use extra large eggs cook for 15 minutes)
Then just open bag and the omelet will just slide out.
If you have extra people for breakfast you can cook up as many as 6 omelets in a large pot.
The other morning I mixed in a barbeque Hamburg I found in the refrigerator along with some green peppers and onions (this is a serious way to clean out the leftovers in the frig.) had a little salsa with it and just love it .
If you are a big eater in the morning or its going to be a long day, you may want a 3 egg omelet, you will need about 4 or 5 minutes more cooking time but trust me they will come out just great .ENJOY.
Saturday, June 03, 2006
LITTLE COWBOY
Now for the most important persons in our lives our little cowboys and cowgirls.
LITTLE COWBOY
4. Bananas pealed.
6. Tb.sp. of peanut butter.
10. Strawberries (frozen or fresh)
2. Cups of orange juice.
8. Scoops of Vanilla Ice Cream.
1. Scoop of peanuts. (Optional)
4. Large scoops of whipping cream. (Optional
Place the 4 bananas in blender along with the 6 tb.sp. of peanut butter 2 cups of orange juice 10 strawberries 8 scoops of vanilla ice.
This will take a little more blending time but its well worth the time.
When all is blended, pour into your dessert dishes and place in the freezer till firm.
On serving put a large scoop of whipping cream on each of the desserts scatter the peanuts over this and serve.(Optional)
Mad Scientist Notes……………..
I have found that right from the blender this make a great drink for the little guys (and sometimes the big guys too) just leave out the peanuts and whipping cream.
A small warning if you have other children over for this dessert or this as a drink be sure they are not allergic to nuts. This is one of the few desserts that I will have that will have nut products mixed in, by scattering any almonds or other nuts on top of your desserts anyone who is allergic will see them at once.
LITTLE COWBOY
4. Bananas pealed.
6. Tb.sp. of peanut butter.
10. Strawberries (frozen or fresh)
2. Cups of orange juice.
8. Scoops of Vanilla Ice Cream.
1. Scoop of peanuts. (Optional)
4. Large scoops of whipping cream. (Optional
Place the 4 bananas in blender along with the 6 tb.sp. of peanut butter 2 cups of orange juice 10 strawberries 8 scoops of vanilla ice.
This will take a little more blending time but its well worth the time.
When all is blended, pour into your dessert dishes and place in the freezer till firm.
On serving put a large scoop of whipping cream on each of the desserts scatter the peanuts over this and serve.(Optional)
Mad Scientist Notes……………..
I have found that right from the blender this make a great drink for the little guys (and sometimes the big guys too) just leave out the peanuts and whipping cream.
A small warning if you have other children over for this dessert or this as a drink be sure they are not allergic to nuts. This is one of the few desserts that I will have that will have nut products mixed in, by scattering any almonds or other nuts on top of your desserts anyone who is allergic will see them at once.
Friday, May 26, 2006
COFFEE JAMAICA
This is, without a doubt, the fastest and easiest of all desserts to make. To serve four, you simply blend instant coffee and rum with vanilla ice cream. It may sound a little odd but just try it and I promise that you and your guest will love it.
12 large scoops of Vanilla Ice Cream .
4oz. of Bacardi Gold Rum.
2tbsp.of instant coffee
4 Large tbsp. of whipping cream (optional) .
Place the 12 scoops of ice cream along with the 4oz. of rum plus 1tbsp. of the powdered coffee into a blender. You will find that as you blend your mixture, it will grow smaller in the blender.
Note too that at this point, you've used only 1 table spoon of the powdered coffee. Blend your mixture until smooth, then pour into 4 nice dessert dishes and place them in the freezer compartment of your refrigerator. When you are ready to serve, put a large spoon full of whipping cream on top of each dessert and sprinkle the last tbsp. of powdered coffee equally over each of the desserts. Serve!
Mad Scientist Notes……………….
You may want to put a little more of the ice cream in the blender because it seems that anyone walking by will just have to stop to taste it. Note too that I named a specific brand of liquor. Unfortunately, I find that some of the less expensive brands just do not work as well, so don’t be afraid to spend just a little more for a good brand to use in your desserts. I also recently heard that some brands of ice cream are double blended. If I can find some, I will definitely let you know.
COFFEE JAMAICA
12 large scoops of Vanilla Ice Cream .
4oz. of Bacardi Gold Rum.
2tbsp.of instant coffee
4 Large tbsp. of whipping cream (optional) .
Place the 12 scoops of ice cream along with the 4oz. of rum plus 1tbsp. of the powdered coffee into a blender. You will find that as you blend your mixture, it will grow smaller in the blender.
Note too that at this point, you've used only 1 table spoon of the powdered coffee. Blend your mixture until smooth, then pour into 4 nice dessert dishes and place them in the freezer compartment of your refrigerator. When you are ready to serve, put a large spoon full of whipping cream on top of each dessert and sprinkle the last tbsp. of powdered coffee equally over each of the desserts. Serve!
Mad Scientist Notes……………….
You may want to put a little more of the ice cream in the blender because it seems that anyone walking by will just have to stop to taste it. Note too that I named a specific brand of liquor. Unfortunately, I find that some of the less expensive brands just do not work as well, so don’t be afraid to spend just a little more for a good brand to use in your desserts. I also recently heard that some brands of ice cream are double blended. If I can find some, I will definitely let you know.
Monday, May 15, 2006
TEA OF DREAMS
The backbone of many liqueur desserts is ice cream and your imagination can go wild with the possibilities. There are so many different flavors of ice cream that just walking into an ice cream shop sets my mind off in a kaleidoscope of thoughts about what I could do with all the various colors and flavors. I think you will just love this one. I call it:
TEA OF DREAMS
4 small gourmet cookie cups, 3-to 4inches in size
4 scoops # 10 Green Tea ice cream
4 heaping tbsp. whipped cream (optional)
3 tbsp. sliced almonds (optional)
½ oz Lemon Schnapps
1 oz. white chocolate
Gently warm the white chocolate until it melts, then mix in the Lemon Schnapps. Place the scoops of the Green Tea ice cream in the 4 cups and spoon equal amounts of the chocolate mixture over the ice cream. If you like, top the ice cream with whipped cream and sliced almonds and serve.
Mad scientist notes………….
All recipes in this blog serve four. You will have to adjust the amounts if you have more guests. Remember that low heat must be used to melt the chocolate. You can adjust the amount of topping to your own taste, but I find that in many desserts of this nature, less is better than more: After all, we are just using the liqueurs, like fine wines to bring out the flavors of the desserts.
TEA OF DREAMS
4 small gourmet cookie cups, 3-to 4inches in size
4 scoops # 10 Green Tea ice cream
4 heaping tbsp. whipped cream (optional)
3 tbsp. sliced almonds (optional)
½ oz Lemon Schnapps
1 oz. white chocolate
Gently warm the white chocolate until it melts, then mix in the Lemon Schnapps. Place the scoops of the Green Tea ice cream in the 4 cups and spoon equal amounts of the chocolate mixture over the ice cream. If you like, top the ice cream with whipped cream and sliced almonds and serve.
Mad scientist notes………….
All recipes in this blog serve four. You will have to adjust the amounts if you have more guests. Remember that low heat must be used to melt the chocolate. You can adjust the amount of topping to your own taste, but I find that in many desserts of this nature, less is better than more: After all, we are just using the liqueurs, like fine wines to bring out the flavors of the desserts.
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