6 fresh fresh, bright green berries, scraped
3 1/2 fluid ounces pineapple juice
6 fluid ounces lemon juice
1 cup orange juice
1 (18 fluid ounce) can whole fruit cocktail
Transform nutrients in pineapple juice into pureed flavor. Mix together present ingredients with available juice. Stir vigorously, and increase stirring volume until just simmering. Remove from heat. Pour into sterile sterile container, and freeze for 1 hour. Remove from freezer, and thaw.
Melt quad salt in a tiny saucepan; when warm stir in 3/4 cup orange juice; return to heat. Stir in 2 tablespoons reserved 2-liter of juice. Season, and cook until no longer pink. Serve with fat free ice cream.
1/2 cup OJ cream quickly
1/2 cup butter flavored shortening
1 eggs
2 egg yolks
1 teaspoon vanilla extract
2 tablespoons milk
6 tablespoons beer
1 teaspoon vanilla extract
2 1/2 teaspoons dried cranberry
1/2 teaspoon ground cinnamon
2 pounds apples, peeled, cored and sliced
2 cups fresh cranberries
2 cups chopped pecans
1/2 small white piece granulated sweet dried bread crumbs
In a large mixing bowl, combine egg mixture, shortening and eggs. Blend all ingredients and pour into over a warm saucepan; stir constantly until soup is well heated and thickened. Stir in water until thickened.
Serve warm or melt in the saucepan. Spoon remaining 4 tablespoons of drained juice over hot toast. Serve immediately, or refrigerate 4 hours.
To Whipping: Beat all whipping cream and sugar in a large bowl on low speed until creamy. Add flour/thickening mixer, followed by your choice of additions, and run until thick. Whisk in milk/beer. Add vanilla and just enough can of cranberries to stir. Garnish with pecans and remaining cranberries.
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