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Default Popsicle ideas wanted

Do you make popsicles? Would you share your ideas? Mine often turn
out to be too hard and icy. What am I doing wrong. Thanks
Janet US
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On Sunday, June 2, 2013 8:33:21 PM UTC-4, Janet Bostwick wrote:
> Do you make popsicles? Would you share your ideas? Mine often turn
>
> out to be too hard and icy. What am I doing wrong. Thanks
>
> Janet US


add salt
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On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> wrote:

>Do you make popsicles? Would you share your ideas? Mine often turn
>out to be too hard and icy. What am I doing wrong. Thanks
>Janet US



Probably not enough sugar.

There may be other reasons, as compared to commercial products --
additives

http://recipes.howstuffworks.com/question499.htm
Popsicles have been around for nearly a hundred years. Ever since a
cold night in 1905, when 11-year-old Frank Epperson left a cup of soda
pop with a stirring stick in it outside, Popsicles have been a cool
and flavorful treat for young and old alike. While the trademarked
Popsicle brand is the most popular, the industry sells more than a
billion of the various flavored ice on a stick treats every year. And
the vast majority of them are quiescently frozen.

This phrase actually refers to the fact that flavored ice is simply
put in a refrigerator and frozen. The word "quiescently" means in a
restful state. This distinction is made because ice cream and most
other frozen confections are stirred or agitated in a process known as
overrunning. For example, overrunning is what causes the ice cream
mixture to expand as it slowly freezes by creating little bubbles of
air in the mixture. It requires constant agitation until the
confection is ready. Quiescently frozen mixtures are not stirred or
agitated at all after the mixture is prepared.

If you have ever tried to make flavored ice at home, you have noticed
that the flavor does not distribute evenly. Often you have an ice cube
with a concentration of flavor in the bottom. In the case of flavored
ice, the water freezes at 32 degrees Fahrenheit (0 Celsius) while most
of the other ingredients have a lower freezing temperature. Commercial
vendors of flavored ice use stabilizing ingredients that keep the
syrup, flavoring and other ingredients from separating from the ice as
it forms. Instead, these other ingredients become a sort of semifrozen
lubricant between the ice crystals, giving Popsicles their slushy
consistency.

To find out more about Popsicles and other related sugary topics,
check out the links on the next page.
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On Jun 2, 8:33*pm, Janet Bostwick > wrote:
> Do you make popsicles? *Would you share your ideas? *Mine often turn
> out to be too hard and icy. *What am I doing wrong. *Thanks
> Janet US


They probably have too much water in them. If it's plain fruit juice,
add more sugar. If it's something like Kool-aid, make it double or
even triple strength. Another thing to try is pureed fruit. That way
you get the pulp along with juice and that will help to keep the
popsicles from freezing solid. I remember this one kid's mother used
to put gelatin in her popsicles, but it gave them a funny texture.
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On Sun, 02 Jun 2013 22:30:24 -0400, Ed Pawlowski > wrote:

>On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> wrote:
>
>>Do you make popsicles? Would you share your ideas? Mine often turn
>>out to be too hard and icy. What am I doing wrong. Thanks
>>Janet US

>
>
>Probably not enough sugar.
>
>There may be other reasons, as compared to commercial products --
>additives
>
>http://recipes.howstuffworks.com/question499.htm
>Popsicles have been around for nearly a hundred years. Ever since a
>cold night in 1905, when 11-year-old Frank Epperson left a cup of soda
>pop with a stirring stick in it outside, Popsicles have been a cool
>and flavorful treat for young and old alike. While the trademarked
>Popsicle brand is the most popular, the industry sells more than a
>billion of the various flavored ice on a stick treats every year. And
>the vast majority of them are quiescently frozen.
>
>This phrase actually refers to the fact that flavored ice is simply
>put in a refrigerator and frozen. The word "quiescently" means in a
>restful state. This distinction is made because ice cream and most
>other frozen confections are stirred or agitated in a process known as
>overrunning. For example, overrunning is what causes the ice cream
>mixture to expand as it slowly freezes by creating little bubbles of
>air in the mixture. It requires constant agitation until the
>confection is ready. Quiescently frozen mixtures are not stirred or
>agitated at all after the mixture is prepared.
>
>If you have ever tried to make flavored ice at home, you have noticed
>that the flavor does not distribute evenly. Often you have an ice cube
>with a concentration of flavor in the bottom. In the case of flavored
>ice, the water freezes at 32 degrees Fahrenheit (0 Celsius) while most
>of the other ingredients have a lower freezing temperature. Commercial
>vendors of flavored ice use stabilizing ingredients that keep the
>syrup, flavoring and other ingredients from separating from the ice as
>it forms. Instead, these other ingredients become a sort of semifrozen
>lubricant between the ice crystals, giving Popsicles their slushy
>consistency.
>
>To find out more about Popsicles and other related sugary topics,
>check out the links on the next page.


Thanks. That's interesting stuff.
Janet US


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On Sun, 2 Jun 2013 19:55:28 -0700 (PDT), "
> wrote:

>On Jun 2, 8:33*pm, Janet Bostwick > wrote:
>> Do you make popsicles? *Would you share your ideas? *Mine often turn
>> out to be too hard and icy. *What am I doing wrong. *Thanks
>> Janet US

>
>They probably have too much water in them. If it's plain fruit juice,
>add more sugar. If it's something like Kool-aid, make it double or
>even triple strength. Another thing to try is pureed fruit. That way
>you get the pulp along with juice and that will help to keep the
>popsicles from freezing solid. I remember this one kid's mother used
>to put gelatin in her popsicles, but it gave them a funny texture.


I guess I need to do more research. I thought it would be as simple
as freezing leftover smoothies, quick ice cream and fruit juices. (
Janet US
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"Janet Bostwick" > wrote in message
...
> Do you make popsicles? Would you share your ideas? Mine often turn
> out to be too hard and icy. What am I doing wrong. Thanks
> Janet US


I used to. Used to make them out of all sorts of things. The only ones we
didn't like were made of iced tea. They came out like you said. But I
think something else was odd with them too. Just can't remember.

As a kid we almost always made them of Kool Aid, Wylers or something
similar. They may well have been hard and icy but I didn't care. Heck, I
even made them with water if we had nothing else in the house to use. I
have never been a fan of frozen stuff like that so would/will only have them
if it is unbearably hot and can't take it any more.

When pudding pops were popular, I did use pudding to make them.

For Angela, I have made them with fruit juice. Then more recently it was a
mix of fruit and juice. She does not like pieces of fruit in stuff So I
would whiz it in the Magic Bullet first. Mostly fruit and just a little
juice (usually apple) to loosen it up a bit. I also got a bottle of stuff
from the health food store that was like a blueberry extract. Hard to
explain it. Came with an eye dropper in the bottle. She liked me to make
them with apple juice and a squirt of that extract swirled through.

I should get rid of my molds, seeing as how we never use them any more. Did
not work so well in this house. Nobody wanted to eat them because it meant
dealing with the mold and the stick that had to be re-used. And they are
cheap to buy so I just buy them. I made them because I could make healthy
ones but when they didn't get eaten unless I personally unmolded them and
dealt with the plastic pieces.

When we lived in NY, we had a Hawaiian Ice maker. The kids loved that
stuff! The problem? Husband kept using the machine and wouldn't listen to
me as to how to use it. When things weren't going right, he would use brute
force and that wound up breaking it. That machine was finicky and required
a very light touch. I would love to get another but I already know what its
fate would be.

The machine that I had used special blocks of ice that you had to make. I
wound up making them with calorie free lemonade instead of water and then
making more of the lemonade to pour over the shaved ice. Oh but that was
refreshing on a hot day!


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On Sun, 2 Jun 2013 22:56:16 -0500, Sqwertz >
wrote:

>On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick wrote:
>
>> Do you make popsicles? Would you share your ideas? Mine often turn
>> out to be too hard and icy. What am I doing wrong. Thanks
>> Janet US

>
>Uae liquid sugars (HFCS, glucose, dextrose, but not maltose) and/or
>glycerin. Or make your slush in an ice cream maker before pouring
>into molds.
>
>-sw

I hadn't thought of liquid sugars. No ice cream machine. Thanks
Janet US
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"Janet Bostwick" > wrote in message
...
> Do you make popsicles? Would you share your ideas? Mine often turn
> out to be too hard and icy. What am I doing wrong. Thanks
> Janet US


I just found this:

http://www.hotcouponworld.com/30-day...sicle-recipes/

They are only on day two so you'll have to keep checking back.


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On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> wrote:

> Do you make popsicles? Would you share your ideas? Mine often turn
> out to be too hard and icy. What am I doing wrong. Thanks


Aren't popsicles supposed to be hard and icy? I'd be disappointed if
they weren't!

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"sf" > wrote in message
...
> On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> > wrote:
>
>> Do you make popsicles? Would you share your ideas? Mine often turn
>> out to be too hard and icy. What am I doing wrong. Thanks

>
> Aren't popsicles supposed to be hard and icy? I'd be disappointed if
> they weren't!


I think she wants the texture of a commercial one and that is not like that.
Can't really remember exactly what it is like since I never liked them and
haven't had one since I was pregnant. I only ate them (sugar free ones)
because it was so hot and muggy and I was miserable.


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On Sun, 02 Jun 2013 22:26:05 -0700, sf > wrote:

>On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> wrote:
>
>> Do you make popsicles? Would you share your ideas? Mine often turn
>> out to be too hard and icy. What am I doing wrong. Thanks

>
>Aren't popsicles supposed to be hard and icy? I'd be disappointed if
>they weren't!

I don't want the texture of an ice cube and that is what is happening.
I can live with it but it would be nice to change it if I could. I
don't like ice cream. Popsicles suit me. I would like popsicles that
I can make from good stuff.
Janet US
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On Jun 3, 6:43*am, Janet Bostwick > wrote:

>
> I don't want the texture of an ice cube and that is what is happening.
> I can live with it but it would be nice to change it if I could. *I
> don't like ice cream. *Popsicles suit me. *I would like popsicles that
> I can make from good stuff.
> Janet US


Janet, have you seen these?

http://blog.foodnetwork.com/healthye...rmet-ice-pops/

http://www.epicurious.com/articlesgu...mers/popsicles
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On Mon, 03 Jun 2013 07:43:19 -0600, Janet Bostwick
> wrote:

> On Sun, 02 Jun 2013 22:26:05 -0700, sf > wrote:
>
> >On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> > wrote:
> >
> >> Do you make popsicles? Would you share your ideas? Mine often turn
> >> out to be too hard and icy. What am I doing wrong. Thanks

> >
> >Aren't popsicles supposed to be hard and icy? I'd be disappointed if
> >they weren't!

> I don't want the texture of an ice cube and that is what is happening.
> I can live with it but it would be nice to change it if I could. I
> don't like ice cream. Popsicles suit me. I would like popsicles that
> I can make from good stuff.


You're talking about freeing fruit juice or flesh? Latin Americans do
that and they are delicious. I haven't tried to make paletas, but
there are lots of recipes on the internet.

My personal favorite is watermelon (seeds and all).
http://sweetlifebake.com/2011/06/17/...#axzz2VAfSWNxA
Here's one that's just fruit and yogurt
http://spanglishbaby.com/food/rozen-berry-pops/

But there are lots more recipes...
http://sweetlifebake.com/2011/06/28/...#axzz2VAfSWNxA
http://www.dianasdesserts.com/index....035/Recipe.cfm
http://www.autumnmakesanddoes.com/20...y-fany-gerson/
http://www.saveur.com/article/Recipe...ango-con-chile
http://happyhourmom.com/2012/06/pale...at/food-drink/
http://inhabitat.com/how-to-make-hom...nic-popsicles/



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On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> wrote:

>Do you make popsicles? Would you share your ideas? Mine often turn
>out to be too hard and icy. What am I doing wrong. Thanks
>Janet US



Thank you everyone who supplied ideas and links to recipes. I've got
lots to try.
Janet US


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On Mon, 3 Jun 2013 09:59:06 -0700 (PDT), ImStillMags
> wrote:

>On Jun 3, 6:43*am, Janet Bostwick > wrote:
>
>>
>> I don't want the texture of an ice cube and that is what is happening.
>> I can live with it but it would be nice to change it if I could. *I
>> don't like ice cream. *Popsicles suit me. *I would like popsicles that
>> I can make from good stuff.
>> Janet US

>
>Janet, have you seen these?
>
>http://blog.foodnetwork.com/healthye...rmet-ice-pops/
>
>http://www.epicurious.com/articlesgu...mers/popsicles


No, I hadn't. Wonderful looking stuff. Time to get started )
Janet US
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Quote:
Originally Posted by Janet Bostwick View Post
Do you make popsicles? Would you share your ideas? Mine often turn
out to be too hard and icy. What am I doing wrong. Thanks
Janet US


Great way to freshen yourself from summer heat.
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On Jun 3, 1:12*am, Sqwertz > wrote:
>
> Liquid sugars have lower freezing points. *As does granulated sugar
> for that matter, but you have to use more of it. *I think propolyene
> glycol (AKA anti-freeze) is what the manufacturers use - at least in
> some proportion.
>
> -sw


Anti freeze is poisonous.
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On Tue, 4 Jun 2013 06:51:52 -0700 (PDT), Helpful person
> wrote:

>On Jun 3, 1:12*am, Sqwertz > wrote:
>>
>> Liquid sugars have lower freezing points. *As does granulated sugar
>> for that matter, but you have to use more of it. *I think propolyene
>> glycol (AKA anti-freeze) is what the manufacturers use - at least in
>> some proportion.
>>
>> -sw

>
>Anti freeze is poisonous.


Maybe, maybe not.

http://www.health.com/health/gallery...763_16,00.html

Propylene glycol

What it is: This chemical is found in antifreeze, it’s true. But, says
Milkowski, “it’s a very, very safe material.” In fact, it’s much safer
than a kissing cousin, ethylene glycol, which is particularly toxic to
dogs.

Propylene glycol has lubricating properties which aid in making spice
concentrates, not to mention condoms. And if you need good mixing in
food, this is your compound. “You’ll find things that don’t mix well
in water do disperse well in propylene glycol,” says Milkowski.

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On 6/2/2013 10:30 PM, Ed Pawlowski wrote:

> Probably not enough sugar.
>
> There may be other reasons, as compared to commercial products --
> additives
>
> http://recipes.howstuffworks.com/question499.htm
> Popsicles have been around for nearly a hundred years. Ever since a
> cold night in 1905, when 11-year-old Frank Epperson left a cup of soda
> pop with a stirring stick in it outside, Popsicles have been a cool
> and flavorful treat for young and old alike. While the trademarked
> Popsicle brand is the most popular, the industry sells more than a
> billion of the various flavored ice on a stick treats every year. And
> the vast majority of them are quiescently frozen.
>
> This phrase actually refers to the fact that flavored ice is simply
> put in a refrigerator and frozen. The word "quiescently" means in a
> restful state. This distinction is made because ice cream and most
> other frozen confections are stirred or agitated in a process known as
> overrunning. For example, overrunning is what causes the ice cream
> mixture to expand as it slowly freezes by creating little bubbles of
> air in the mixture. It requires constant agitation until the
> confection is ready. Quiescently frozen mixtures are not stirred or
> agitated at all after the mixture is prepared.
>
> If you have ever tried to make flavored ice at home, you have noticed
> that the flavor does not distribute evenly. Often you have an ice cube
> with a concentration of flavor in the bottom. In the case of flavored
> ice, the water freezes at 32 degrees Fahrenheit (0 Celsius) while most
> of the other ingredients have a lower freezing temperature. Commercial
> vendors of flavored ice use stabilizing ingredients that keep the
> syrup, flavoring and other ingredients from separating from the ice as
> it forms. Instead, these other ingredients become a sort of semifrozen
> lubricant between the ice crystals, giving Popsicles their slushy
> consistency.
>
> To find out more about Popsicles and other related sugary topics,
> check out the links on the next page.


Based on that, and I didn't read the link as you gave such a good
synopsis, I'd be tempted to try making popsicles sort of like frozen
slushies. Mix a strong flavor and blend it with ice, then pour into
popsicle mold and freeze the rest of the way. They might fall apart,
but depending on the ingredients, maybe not.


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On Monday, June 3, 2013 6:32:56 PM UTC-7, Janet Bostwick wrote:
> On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick


> Thank you everyone who supplied ideas and links to recipes. I've got
>
> lots to try.
>
> Janet US


well........you got me started. So. I went to the Dollar Tree and got popsicle molds. I bought two, they are 4 pops each, the fudgsickle style ones.
Cost me a whole $2.

Made this mixtu

In my vita mix (or blender)
3 ripe bananas ripe with speckled peel so they are sweet but not mushy
1/2 cup fresh blueberries
1/2 cup fresh stawberries, cut up to measure
1 tsp vanilla extract
1 cup coconut cream (can) used the thick part and put the liquid aside for later use.

tasted it for sweet, I added 1 packet stevia....perfect.

blended, poured into molds, made 8 pops exactly...freeze.

eat. OMG good.
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On Fri, 28 Jun 2013 11:22:12 -0700 (PDT), ImStillMags
> wrote:

>On Monday, June 3, 2013 6:32:56 PM UTC-7, Janet Bostwick wrote:
>> On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick

>
>> Thank you everyone who supplied ideas and links to recipes. I've got
>>
>> lots to try.
>>
>> Janet US

>
>well........you got me started. So. I went to the Dollar Tree and got popsicle molds. I bought two, they are 4 pops each, the fudgsickle style ones.
>Cost me a whole $2.
>
>Made this mixtu
>
>In my vita mix (or blender)
>3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>1/2 cup fresh blueberries
>1/2 cup fresh stawberries, cut up to measure
>1 tsp vanilla extract
>1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>
>tasted it for sweet, I added 1 packet stevia....perfect.
>
>blended, poured into molds, made 8 pops exactly...freeze.
>
>eat. OMG good.


that sounds really good. thanks
Janet US
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On 6/28/2013 2:22 PM, ImStillMags wrote:

> In my vita mix (or blender)
> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
> 1/2 cup fresh blueberries
> 1/2 cup fresh stawberries, cut up to measure
> 1 tsp vanilla extract
> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>
> tasted it for sweet, I added 1 packet stevia....perfect.
>
> blended, poured into molds, made 8 pops exactly...freeze.
>
> eat. OMG good.


That sounds too good for words. I'm off for some pop molds tomorrow!!

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On Sat, 29 Jun 2013 00:38:14 -0400, Cheryl >
wrote:

>On 6/28/2013 2:22 PM, ImStillMags wrote:
>
>> In my vita mix (or blender)
>> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>> 1/2 cup fresh blueberries
>> 1/2 cup fresh stawberries, cut up to measure
>> 1 tsp vanilla extract
>> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>>
>> tasted it for sweet, I added 1 packet stevia....perfect.
>>
>> blended, poured into molds, made 8 pops exactly...freeze.
>>
>> eat. OMG good.

>
>That sounds too good for words. I'm off for some pop molds tomorrow!!


I was thinking of making a batch of faux Orange Julius and freezing
that into popsicles.
Now that it is hot, popsicles seem like a good food.
Janet US
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On 6/28/2013 11:11 PM, Janet Bostwick wrote:
> On Sat, 29 Jun 2013 00:38:14 -0400, Cheryl >
> wrote:
>
>> On 6/28/2013 2:22 PM, ImStillMags wrote:
>>
>>> In my vita mix (or blender)
>>> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>>> 1/2 cup fresh blueberries
>>> 1/2 cup fresh stawberries, cut up to measure
>>> 1 tsp vanilla extract
>>> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>>>
>>> tasted it for sweet, I added 1 packet stevia....perfect.
>>>
>>> blended, poured into molds, made 8 pops exactly...freeze.
>>>
>>> eat. OMG good.

>>
>> That sounds too good for words. I'm off for some pop molds tomorrow!!

>
> I was thinking of making a batch of faux Orange Julius and freezing
> that into popsicles.
> Now that it is hot, popsicles seem like a good food.
> Janet US
>


That's a darned interesting way to mimic a creamsicle for sure.

The whipped egg whites add a certain velvety goodness.


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On 6/29/2013 1:11 AM, Janet Bostwick wrote:
> On Sat, 29 Jun 2013 00:38:14 -0400, Cheryl >
> wrote:
>
>> On 6/28/2013 2:22 PM, ImStillMags wrote:
>>
>>> In my vita mix (or blender)
>>> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>>> 1/2 cup fresh blueberries
>>> 1/2 cup fresh stawberries, cut up to measure
>>> 1 tsp vanilla extract
>>> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>>>
>>> tasted it for sweet, I added 1 packet stevia....perfect.
>>>
>>> blended, poured into molds, made 8 pops exactly...freeze.
>>>
>>> eat. OMG good.

>>
>> That sounds too good for words. I'm off for some pop molds tomorrow!!

>
> I was thinking of making a batch of faux Orange Julius and freezing
> that into popsicles.
> Now that it is hot, popsicles seem like a good food.
> Janet US
>

Egads. I saw those popsicle molds at Family Dollar the other day.
Don't make me run out and buy some! LOL

Jill
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On Fri, 28 Jun 2013 23:12:23 -0600, casa bona > wrote:

>On 6/28/2013 11:11 PM, Janet Bostwick wrote:
>> On Sat, 29 Jun 2013 00:38:14 -0400, Cheryl >
>> wrote:
>>
>>> On 6/28/2013 2:22 PM, ImStillMags wrote:
>>>
>>>> In my vita mix (or blender)
>>>> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>>>> 1/2 cup fresh blueberries
>>>> 1/2 cup fresh stawberries, cut up to measure
>>>> 1 tsp vanilla extract
>>>> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>>>>
>>>> tasted it for sweet, I added 1 packet stevia....perfect.
>>>>
>>>> blended, poured into molds, made 8 pops exactly...freeze.
>>>>
>>>> eat. OMG good.
>>>
>>> That sounds too good for words. I'm off for some pop molds tomorrow!!

>>
>> I was thinking of making a batch of faux Orange Julius and freezing
>> that into popsicles.
>> Now that it is hot, popsicles seem like a good food.
>> Janet US
>>

>
>That's a darned interesting way to mimic a creamsicle for sure.
>
>The whipped egg whites add a certain velvety goodness.


My faux OJ doesn't use egg whites. The strawberry Julius does.
Janet US
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On 6/29/2013 6:46 AM, Janet Bostwick wrote:
> On Fri, 28 Jun 2013 23:12:23 -0600, casa bona > wrote:
>
>> On 6/28/2013 11:11 PM, Janet Bostwick wrote:
>>> On Sat, 29 Jun 2013 00:38:14 -0400, Cheryl >
>>> wrote:
>>>
>>>> On 6/28/2013 2:22 PM, ImStillMags wrote:
>>>>
>>>>> In my vita mix (or blender)
>>>>> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>>>>> 1/2 cup fresh blueberries
>>>>> 1/2 cup fresh stawberries, cut up to measure
>>>>> 1 tsp vanilla extract
>>>>> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>>>>>
>>>>> tasted it for sweet, I added 1 packet stevia....perfect.
>>>>>
>>>>> blended, poured into molds, made 8 pops exactly...freeze.
>>>>>
>>>>> eat. OMG good.
>>>>
>>>> That sounds too good for words. I'm off for some pop molds tomorrow!!
>>>
>>> I was thinking of making a batch of faux Orange Julius and freezing
>>> that into popsicles.
>>> Now that it is hot, popsicles seem like a good food.
>>> Janet US
>>>

>>
>> That's a darned interesting way to mimic a creamsicle for sure.
>>
>> The whipped egg whites add a certain velvety goodness.

>
> My faux OJ doesn't use egg whites. The strawberry Julius does.
> Janet US
>


How about a recipe on the OJ?
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On Saturday, June 29, 2013 4:37:30 AM UTC-7, jmcquown wrote:

> Egads. I saw those popsicle molds at Family Dollar the other day.
>
> Don't make me run out and buy some! LOL
>
>
>
> Jill


Too late ! Here, this pic should give you some incentive. These little molds are great they work wonderfully and they have a little sippy straw in case you get melt in the cup handle.

https://picasaweb.google.com/Sitara8...26147728277458
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On Sat, 29 Jun 2013 08:32:21 -0600, casa bona > wrote:

>On 6/29/2013 6:46 AM, Janet Bostwick wrote:
>> On Fri, 28 Jun 2013 23:12:23 -0600, casa bona > wrote:
>>
>>> On 6/28/2013 11:11 PM, Janet Bostwick wrote:
>>>> On Sat, 29 Jun 2013 00:38:14 -0400, Cheryl >
>>>> wrote:
>>>>
>>>>> On 6/28/2013 2:22 PM, ImStillMags wrote:
>>>>>
>>>>>> In my vita mix (or blender)
>>>>>> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>>>>>> 1/2 cup fresh blueberries
>>>>>> 1/2 cup fresh stawberries, cut up to measure
>>>>>> 1 tsp vanilla extract
>>>>>> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>>>>>>
>>>>>> tasted it for sweet, I added 1 packet stevia....perfect.
>>>>>>
>>>>>> blended, poured into molds, made 8 pops exactly...freeze.
>>>>>>
>>>>>> eat. OMG good.
>>>>>
>>>>> That sounds too good for words. I'm off for some pop molds tomorrow!!
>>>>
>>>> I was thinking of making a batch of faux Orange Julius and freezing
>>>> that into popsicles.
>>>> Now that it is hot, popsicles seem like a good food.
>>>> Janet US
>>>>
>>>
>>> That's a darned interesting way to mimic a creamsicle for sure.
>>>
>>> The whipped egg whites add a certain velvety goodness.

>>
>> My faux OJ doesn't use egg whites. The strawberry Julius does.
>> Janet US
>>

>
>How about a recipe on the OJ?


Orange Julius Drink Recipe
1/3 cup orange juice concentrate
1/2 cup water
1/2 cup milk
1/2 teaspoon vanilla
5 or 6 ice cubes
Mix in blender on high

How to Make a Strawberry Julius
1 cup thawed frozen or fresh sliced strawberries
1 cup water
2 egg whites
3/4 tps vanilla extract
1/4 cup sugar
1 heaping cup crushed ice
Mix in a blender set on high speed for one minute.

A Dash of History: In 1926 a man named Julius Freed opened a
fresh-orange-juice shop in downtown Los Angeles, initially ringing up
sales of $20 a day. The real estate agent who helped locate his first
store just happened to be an ex-chemist named Bill Hamlin. The two
became good friends. One day Hamlin, drawing on his chemistry
background, presented Freed with an idea for a compound, using all
natural ingredients, that would give his orange juice a creamy, frothy
texture.
When the two began selling the new drink, the response was so
tremendous that sales skyrocketed to $100 a day. An increasing number
of customers would come by the store saying, "Give me an orange,
Julius," and so the name was born. By 1929 the chain had opened 100
stores across the United States. In 1987 International Dairy Queen
bought the Orange Julius chain, and today you'll find more than 500
Orange Julius outlets nationwide serving the drink in a variety of
natural flavors, including strawberry and pineapple. Orange Julius.com

Janet US


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On 6/29/2013 10:24 AM, Janet Bostwick wrote:
> On Sat, 29 Jun 2013 08:32:21 -0600, casa bona > wrote:
>
>> On 6/29/2013 6:46 AM, Janet Bostwick wrote:
>>> On Fri, 28 Jun 2013 23:12:23 -0600, casa bona > wrote:
>>>
>>>> On 6/28/2013 11:11 PM, Janet Bostwick wrote:
>>>>> On Sat, 29 Jun 2013 00:38:14 -0400, Cheryl >
>>>>> wrote:
>>>>>
>>>>>> On 6/28/2013 2:22 PM, ImStillMags wrote:
>>>>>>
>>>>>>> In my vita mix (or blender)
>>>>>>> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>>>>>>> 1/2 cup fresh blueberries
>>>>>>> 1/2 cup fresh stawberries, cut up to measure
>>>>>>> 1 tsp vanilla extract
>>>>>>> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>>>>>>>
>>>>>>> tasted it for sweet, I added 1 packet stevia....perfect.
>>>>>>>
>>>>>>> blended, poured into molds, made 8 pops exactly...freeze.
>>>>>>>
>>>>>>> eat. OMG good.
>>>>>>
>>>>>> That sounds too good for words. I'm off for some pop molds tomorrow!!
>>>>>
>>>>> I was thinking of making a batch of faux Orange Julius and freezing
>>>>> that into popsicles.
>>>>> Now that it is hot, popsicles seem like a good food.
>>>>> Janet US
>>>>>
>>>>
>>>> That's a darned interesting way to mimic a creamsicle for sure.
>>>>
>>>> The whipped egg whites add a certain velvety goodness.
>>>
>>> My faux OJ doesn't use egg whites. The strawberry Julius does.
>>> Janet US
>>>

>>
>> How about a recipe on the OJ?

>
> Orange Julius Drink Recipe
> 1/3 cup orange juice concentrate
> 1/2 cup water
> 1/2 cup milk
> 1/2 teaspoon vanilla
> 5 or 6 ice cubes
> Mix in blender on high
>
> How to Make a Strawberry Julius
> 1 cup thawed frozen or fresh sliced strawberries
> 1 cup water
> 2 egg whites
> 3/4 tps vanilla extract
> 1/4 cup sugar
> 1 heaping cup crushed ice
> Mix in a blender set on high speed for one minute.
>
> A Dash of History: In 1926 a man named Julius Freed opened a
> fresh-orange-juice shop in downtown Los Angeles, initially ringing up
> sales of $20 a day. The real estate agent who helped locate his first
> store just happened to be an ex-chemist named Bill Hamlin. The two
> became good friends. One day Hamlin, drawing on his chemistry
> background, presented Freed with an idea for a compound, using all
> natural ingredients, that would give his orange juice a creamy, frothy
> texture.
> When the two began selling the new drink, the response was so
> tremendous that sales skyrocketed to $100 a day. An increasing number
> of customers would come by the store saying, "Give me an orange,
> Julius," and so the name was born. By 1929 the chain had opened 100
> stores across the United States. In 1987 International Dairy Queen
> bought the Orange Julius chain, and today you'll find more than 500
> Orange Julius outlets nationwide serving the drink in a variety of
> natural flavors, including strawberry and pineapple. Orange Julius.com
>
> Janet US
>


Thank you for those. I've always seen the orange one made with egg
whites, but I imagine the milk would do the trick, in either event we'll
soon find out!

For sure I'll make that strawberry one too. They're very few things
about the average food court that appeal anymore, but Orange Julius is a
must visit.

It's pretty neat to see that they're going to make the century mark.
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On Saturday, June 29, 2013 8:26:15 AM UTC-7, ImStillMags wrote:

> Too late ! Here, this pic should give you some incentive. These little molds are great they work wonderfully and they have a little sippy straw in case you get melt in the cup handle.
>
>
>
> https://picasaweb.google.com/Sitara8...26147728277458


BTW these are NOT icy. They have good texture and mouth feel.
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On Sat, 29 Jun 2013 10:32:23 -0600, casa bona > wrote:

>On 6/29/2013 10:24 AM, Janet Bostwick wrote:
>> On Sat, 29 Jun 2013 08:32:21 -0600, casa bona > wrote:
>>

snip

orange and strawberry Julius

>Thank you for those. I've always seen the orange one made with egg
>whites, but I imagine the milk would do the trick, in either event we'll
>soon find out!
>
>For sure I'll make that strawberry one too. They're very few things
>about the average food court that appeal anymore, but Orange Julius is a
>must visit.
>
>It's pretty neat to see that they're going to make the century mark.


I'll do the strawberry one next as I have frozen berries.
Janet US
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On 6/29/2013 2:42 PM, Janet Bostwick wrote:
> On Sat, 29 Jun 2013 10:32:23 -0600, casa bona > wrote:
>
>> On 6/29/2013 10:24 AM, Janet Bostwick wrote:
>>> On Sat, 29 Jun 2013 08:32:21 -0600, casa bona > wrote:
>>>

> snip
>
> orange and strawberry Julius
>
>> Thank you for those. I've always seen the orange one made with egg
>> whites, but I imagine the milk would do the trick, in either event we'll
>> soon find out!
>>
>> For sure I'll make that strawberry one too. They're very few things
>> about the average food court that appeal anymore, but Orange Julius is a
>> must visit.
>>
>> It's pretty neat to see that they're going to make the century mark.

>
> I'll do the strawberry one next as I have frozen berries.
> Janet US
>


Watermelon is less substantial of course, but...perhaps...
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On 6/29/2013 3:42 PM, Janet Bostwick wrote:
> On Sat, 29 Jun 2013 10:32:23 -0600, casa bona > wrote:
>
>> On 6/29/2013 10:24 AM, Janet Bostwick wrote:
>>> On Sat, 29 Jun 2013 08:32:21 -0600, casa bona > wrote:
>>>

> snip
>
> orange and strawberry Julius
>
>> Thank you for those. I've always seen the orange one made with egg
>> whites, but I imagine the milk would do the trick, in either event we'll
>> soon find out!
>>
>> For sure I'll make that strawberry one too. They're very few things
>> about the average food court that appeal anymore, but Orange Julius is a
>> must visit.
>>
>> It's pretty neat to see that they're going to make the century mark.

>
> I'll do the strawberry one next as I have frozen berries.
> Janet US


We have been freezing sangria. It is so delicious, I can not find the
words to express how much I love it. I freezes the sangria, then leave
it at room temp for about an hour, then use a stick blender which gets
rid of the sharp icy bits and it looks like an Icee.

Becca





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On Sat, 29 Jun 2013 15:18:04 -0600, casa bona > wrote:

>On 6/29/2013 2:42 PM, Janet Bostwick wrote:
>> On Sat, 29 Jun 2013 10:32:23 -0600, casa bona > wrote:
>>
>>> On 6/29/2013 10:24 AM, Janet Bostwick wrote:
>>>> On Sat, 29 Jun 2013 08:32:21 -0600, casa bona > wrote:
>>>>

>> snip
>>
>> orange and strawberry Julius
>>
>>> Thank you for those. I've always seen the orange one made with egg
>>> whites, but I imagine the milk would do the trick, in either event we'll
>>> soon find out!
>>>
>>> For sure I'll make that strawberry one too. They're very few things
>>> about the average food court that appeal anymore, but Orange Julius is a
>>> must visit.
>>>
>>> It's pretty neat to see that they're going to make the century mark.

>>
>> I'll do the strawberry one next as I have frozen berries.
>> Janet US
>>

>
>Watermelon is less substantial of course, but...perhaps...


why stop there? Cantaloupe, peach, so much fruit, so little summer
;o)
What would be a good combo with watermelon -- something with a little
more body? I love watermelon.
Janet US
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On 6/29/2013 5:23 PM, Janet Bostwick wrote:
> On Sat, 29 Jun 2013 15:18:04 -0600, casa bona > wrote:
>
>> On 6/29/2013 2:42 PM, Janet Bostwick wrote:
>>> On Sat, 29 Jun 2013 10:32:23 -0600, casa bona > wrote:
>>>
>>>> On 6/29/2013 10:24 AM, Janet Bostwick wrote:
>>>>> On Sat, 29 Jun 2013 08:32:21 -0600, casa bona > wrote:
>>>>>
>>> snip
>>>
>>> orange and strawberry Julius
>>>
>>>> Thank you for those. I've always seen the orange one made with egg
>>>> whites, but I imagine the milk would do the trick, in either event we'll
>>>> soon find out!
>>>>
>>>> For sure I'll make that strawberry one too. They're very few things
>>>> about the average food court that appeal anymore, but Orange Julius is a
>>>> must visit.
>>>>
>>>> It's pretty neat to see that they're going to make the century mark.
>>>
>>> I'll do the strawberry one next as I have frozen berries.
>>> Janet US
>>>

>>
>> Watermelon is less substantial of course, but...perhaps...

>
> why stop there? Cantaloupe, peach, so much fruit, so little summer
> ;o)
> What would be a good combo with watermelon -- something with a little
> more body? I love watermelon.
> Janet US
>


Same here, I am thinking that maybe...kiwi fruit? I know, the seeds, but
it's mild enough not to overwhelm.
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On Saturday, June 29, 2013 3:24:50 PM UTC-7, Ema Nymton wrote:

> We have been freezing sangria. It is so delicious, I can not find the
>
> words to express how much I love it. I freezes the sangria, then leave
>
> it at room temp for about an hour, then use a stick blender which gets
>
> rid of the sharp icy bits and it looks like an Icee.
>
>
>
> Becca


Holy crap Becca!!!! what a great idea !!! boy it could get dangerous though :-)



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On Sunday, June 2, 2013 8:33:21 PM UTC-4, Janet Bostwick wrote:
> Do you make popsicles? Would you share your ideas? Mine often turn
>
> out to be too hard and icy. What am I doing wrong. Thanks
>
> Janet US




I had the popsicle making gadget but mine were kinda tasteless so I donated the kit.
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On 6/30/2013 11:05 AM, ImStillMags wrote:
> On Saturday, June 29, 2013 3:24:50 PM UTC-7, Ema Nymton wrote:
>
>> We have been freezing sangria. It is so delicious, I can not find the
>>
>> words to express how much I love it. I freezes the sangria, then leave
>>
>> it at room temp for about an hour, then use a stick blender which gets
>>
>> rid of the sharp icy bits and it looks like an Icee.
>>
>>
>>
>> Becca

>
> Holy crap Becca!!!! what a great idea !!! boy it could get dangerous though :-)



Frozen sangria tastes so good in this heat. We do not drink very often,
so it makes me tipsy. We were watching television and I went to the
bathroom, I came back with no bottoms on, telling George that I didn't
have to wear shorts. lol I will stop at one glass, next time.

Becca

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