BUTTERMILK MILKSHAKE
Steps:
- In a blender, combine the ice cream and the buttermilk. Blend until smooth and creamy. Serve in tall glasses.
STRAWBERRY-BUTTERMILK SHAKE
Just two ingredients go into this cool, creamy, and healthy alternative to the fast-food favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Combine sorbet and buttermilk in a blender and puree until smooth. Serve immediately.
STRAWBERRY MILKSHAKE WITH SUGAR BISCUIT TOPPING
Provided by Bobby Flay
Categories beverage
Time 3h25m
Yield s: One 16-ounce milkshake or two 8-ounce milkshakes
Number Of Ingredients 16
Steps:
- For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine. Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices.
- Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened. Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20 minutes. Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours.
- For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using.
- Preheat the oven to 450 degrees F.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
- Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter. Yield: 8 biscuits.
STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS
Instead of shortcake or angel food cake, this delicious recipe calls for buttermilk biscuits. I believe this recipe originally came from a Bon Apetit magazine.
Provided by Lumberjackie
Categories Dessert
Time 1h25m
Yield 4 buttermilk biscuit shortcakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
- Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
- Gradually add the buttermilk, tossing with a fork until large moist clumps form.
- Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
- Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
- Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
- Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
- Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.
Nutrition Facts : Calories 942.7, Fat 52.5, SaturatedFat 32.3, Cholesterol 159.6, Sodium 552.3, Carbohydrate 110.9, Fiber 6.3, Sugar 52.3, Protein 11
BUTTERMILK SHAKES
These two-ingredient refreshers couldn't be easier -- or more satisfying. They're a great way to use up leftover buttermilk from a baking project. Some of our favorite flavors: strawberry, peach, mango, blackberry, and coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Puree equal parts buttermilk and fruit sorbet in a blender until smooth.
BUTTERMILK SHAKE
"This rich shake tastes like liquid cheesecake!" reveals Gloria Jarrett of Loveland, Ohio.
Provided by Taste of Home
Time 5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender container. Cover and process on high until smooth. Pour into glasses. Refrigerate any leftovers.
Nutrition Facts : Calories 317 calories, Fat 16g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 234mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 0 fiber), Protein 9g protein.
STRAWBERRY MILK SHAKE
Make and share this Strawberry Milk Shake recipe from Food.com.
Provided by HuRLeY
Categories Shakes
Time 2m
Yield 2 1/4 cups
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender.
- Process for about 20 seconds or until smooth and frothy.
- Serve in a glass with a straw.
Nutrition Facts : Calories 144, Fat 7.6, SaturatedFat 4.7, Cholesterol 29.3, Sodium 79.1, Carbohydrate 15.1, Fiber 0.9, Sugar 8.3, Protein 4.9
STRAWBERRY BASIL MILKSHAKE
This easy, creamy, and smooth strawberry basil milkshake recipe combines the sweetness of strawberries with aromatic basil, creating a unique, cool, and refreshing shake. Yes, spring has sprung and this milkshake is the berry and basil patch in one glass!
Provided by Bite Me More
Categories Drinks Shakes and Floats Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Combine ice cream, sliced strawberries, milk, syrup, and basil leaves in a blender; blend until smooth. Pour into a tall milkshake glass and garnish with the whole strawberry.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 61.6 g, Cholesterol 45.8 mg, Fat 14.2 g, Fiber 4.5 g, Protein 8.8 g, SaturatedFat 8.3 g, Sodium 137.1 mg, Sugar 45.9 g
FRUITY STRAWBERRY SHAKE
My husband, Mike and I developed this shake through trial and error. This is our favorite version of a versatile recipe. You can easily customize the flavor by changing any of the ingredients.
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine the ice cream, banana and milk; cover and process until smooth. Add the preserves and ice cream topping; cover and process until well combined. Pour into chilled glasses; serve immediately.
Nutrition Facts : Calories 389 calories, Fat 13g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 116mg sodium, Carbohydrate 65g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.
STRAWBERRY MILK SHAKES
Steps:
- For milk shakes:
- Place four 12-ounce glasses in freezer for 1 hour.
- Place 1 cup Strawberry Syrup, 1 cup milk, and 1 pint ice cream in blender; purée until smooth. Add second pint of ice cream and purée until almost smooth. Divide mixture among frozen glasses. Drizzle each with some Strawberry Syrup, garnish with strawberry, if desired, and serve with spoon and straw.
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