milk (37)

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"Guilt-less" Sugar-Free & Fat-Free Frappuccino

Recipe by: LONGDROP74

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The hardest part of making this delightfully addicting and refreshing drink treat is picking your flavor... with so many sugar-free syrups at the store you'll be tempted to buy 1 of each! :) Double-brewing is simple - just make some coffee, then pour the coffee back into the machine and use a new set of grounds to brew it again.

Awesome Banana Mango Smoothie

Recipe by: kuni42

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Great anytime of the day.

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Banana Ponche

Recipe by: Wrestling Cook

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Nice and frothy drink, good for in the mornings when you have noting else to make and not much time.

Bananas Foster Ice Cream

Recipe by: Xchef

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The Classic Dessert Reverse Engineered! Formulated for 2 quart Ice Cream Maker!

Blueberry Ice Cream

Recipe by: Greg P..ski

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Here in Maine, we have an awful lot of blueberries in late summer. You try not to get too tired of them in pies, so here is one of the families favorites. Though a simple straightforward recipe it does take an overnight too cool properly, before it goes in your ice cream maker. You may have more mixture then your ice cream maker can handle, so don't flood it. Enjoy!

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Brown Cow

Recipe by: Sara

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My favorite float.

Butterscotch Bread Pudding

Recipe by: JCM

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This is an old family recipe for bread pudding made in a double boiler (a pan on top of another pan with boiling water). This recipe goes back at least 3 generations. Serve hot or cold; it's great both ways.

Cafe Au' Lait

Recipe by: nicknick_78

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French style coffee, literally translated is coffee with milk. It sounds simple, but it is oh so much better than it sounds.

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Cajun Teriyaki Chicken Wings

Recipe by: Bigdaddy6t3

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Deep fried chicken wings coated with a slightly spicy cajun concoction

Carrageen Pudding

Recipe by: wsf

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This is a pudding made from: Seaweed! The seaweed has no flavour, but does make an amazing thickener. Because of this, it is an excellent vegetarian custard. By using Soy Milk, it can also be turned into a brilliant vegan custard. Your guests will never know that they are having seaweed for dessert. Carrageen can be found or ordered in the U.S. through healthfood shops, where it is sometimes called carrageenan.

Chai Creme Brulee

Recipe by: Mister E. Meat

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Sweet and creamy creme brulee infused w/ exotic East Indian flavored tea.

Creme Brulee

Recipe by: RTT470

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By far the best tasting Creme Brulee I have ever made. I learned it from a classically trained pastry chef many years ago and it has NEVER let me down. It may seem at little more elaborate than some recipes, but this is recipe worth trying. A small torch will be needed for caramelizing the sugar. Or you can set your broiler for high. Best enjoyed with a demitasse spoon and a nice cup of strong coffee. ENJOY!!!

Creme Fraiche

Recipe by: whitetaildeer17

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Basic recipe for creme fraiche. A much better tasting counterpart to the store-bought kind.

Drew's Awesome Oatmeal

Recipe by: Drew

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If you are tired of plain old oatmeal, spice up your breakfast with this tasteful and healthy recipe!

Earl Grey Milkshake

Recipe by: DannyBoy

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An interesting, delicate twist on a vanilla shake.

Flan

Recipe by: ChefMike87

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A custard-like dessert.

Ginger Ice Cream

Recipe by: WileyP

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A ginger-lover's delight! Even those not all that fond of ginger will find that this is a wonderful accompaniment to fruity deserts, especially those with apples. You can adjust the strength of the ginger by adding more (or less) finely diced crystallized/candied ginger as you do the freezing. Start with 1/4 cup, then add more as desired in subsequent batches. Note: This can be made and stored in the freezer for up to a week...but it won't last that long!

Grandpa Oscar's Homemade Ice Cream

Recipe by: Justin

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I remember making this recipe with my grandpa when I would go and visit. Now its fun to make it on my own.

Homa's Cream of Mushroom Soup

Recipe by: HOMAKEN

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This is a creamy, hearty soup, a must for mushroom soup lovers. Best if 8 cups of the mushrooms are portabella.

Italian Mustache Icing

Recipe by: alanrossetti

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This recipe is one that my mother brought over from Italy. It was a favorite when I was growing up and still is. In spite of the ingredients, white icing is both fluffy and light. Perfect for a devils food or red cake. Watch out for that mustache though!

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