Recipes – MOOseum Favorites

Milk Shakes & Malts
Strawberry Milk Shake
2 cups vanilla ice cream      1 cup milk    
½ cup chopped strawberries
Put all in a blender and blend 15 seconds until smooth - Serves 2

Old-Fashioned Chocolate Malt
4 scoops vanilla ice cream     1 ½ cups milk
3 T. chocolate syrup     1 teaspoon vanilla    2 T. malted milk powder
Put all in a blender, and blend until smooth - Serves 2

Creamsicle Milk Shake
4 scoops vanilla ice cream
2 scoops orange sherbet
2/3 cup milk
1/3 cup orange juice
Put all in a blender and blend until smooth - Serves 2

Flavored Butters - Tasty Sweet Spreads
"My Favorite Berry" Butter - A treat on French Toast or Croissants
½ cup (1 stick) butter (room temperature)
¼ cup strawberry, blueberry, seedless raspberry or blackberry jam
Beat together until smooth - Refrigerate.

Pecan-Honey Butter - Amazing on hot-from-the-oven Biscuits or Toast
½ cup lightly pecan pieces, toasted & cooled          1 cup butter (room temperature)
¼ cup honey      1 teaspoon vanilla
Put all together in food processor bowl.  Blend until smooth.  Refrigerate.

Nutty Cheese Wafers
1/2 pound sharp cheddar cheese, grated
1/2 pound butter, room temperature
1/2 teaspoon cayenne
1/2 cup chopped nuts (pecans, walnuts, almonds or hazelnuts)
1/2 teaspoon salt
2 1/4 cups all-purpose flour
Mix thoroughly in large mixing bowl until it forms a dough.  Finish by turning out onto counter and kneading the dough until smooth.  Form into 1 ½ inch thick logs.  
Wrap in plastic wrap tightly.  Refrigerate overnight.  Preheat oven to 350.  Line cookie sheets with baking parchment.  Slice wafers 1/8th inch thick and place on paper about ½ inch apart.  Bake 10-12 minutes until lightly browned on the edges and bottom.  Cool completely and store in airtight container.  Best baked 3-4 hours before serving....