El Gran Libro De La Reposteria / The Great Book of Baking by Christian Teubner, Annette Wolter

By Christian Teubner, Annette Wolter

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Additional resources for El Gran Libro De La Reposteria / The Great Book of Baking (Spanish Edition)

Example text

Strawberry is the most popular of the flavors, but the other two are tasty as well. The Mochalatta version uses the TSR clone of the Mochalatta Chill (following this recipe on page 56) and produces a thicker blended version of the drink, similar to Starbucks’ popular frozen Frappuccino. STRAWBERRY 1 cup water ¼ cup granulated sugar 3 cups crushed ice ½ cup frozen whole strawberries (4 large strawberries) ½ cup half-and-half ¼ cup lemon juice ¼ cup Hershey’s strawberry syrup 1. Combine the water and sugar in a cup and stir until the sugar is dissolved.

The number 31 was picked to suggest that a new flavor could be selected every day of the month. The company has come up with around one thousand flavors so far. And as with their most famous flavor, Rocky Road, many other Baskin-Robbins flavor creations would be often imitated—among them Pralines and Cream and Jamoca Almond Fudge. This recipe for a smoothie is very similar to the previous clone, the only difference being a reduction in strawberries and the addition of half of a ripe banana. You may want to chop up those frozen strawberries (especially the big ’uns) to make measuring easier and more accurate.

2. Pour into a 14-ounce glass, add an orange slice and maraschino cherry on a toothpick. Serve with a straw. • MAKES 1 DRINK. SHAKES To make a milk shake you must use ice cream. I don’t care what they say in Rhode Island and parts of Massachusetts where a milk shake is just milk shaken up with flavored syrup. To those folks, when you add ice cream it’s called a cabinet. And I don’t care what they say in other parts of New England where milk shakes are called velvets or frappes. ” Milk shakes became very popular in the 40s and 50s when machines were developed to dispense a perfectly frozen creamy product.

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