1927 Eskimo Cup Recipes
PB & J CUPS
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Line 8 cups in a 12-cup muffin tin with cupcake liners.
- Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
- Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
- Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
- Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
- The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.
ESKIMO (SMOOTHIE)
A smoothie- type drink sold in Mexico City. It is made with evaporated milk which is what makes it different from other smoothies. It is almost like a milkshake, but healthier.
Provided by Mami J
Categories Smoothies
Time 7m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Blend all the ingredients except the cinnamon in a blender and serve, garnishing with cinnamon.
Nutrition Facts : Calories 616.1, Fat 28.6, SaturatedFat 17.4, Cholesterol 109.6, Sodium 405.8, Carbohydrate 63.7, Sugar 25.7, Protein 25.7
ESKIMO CUBES FOR SUMMER
Imagine these fruity pops cooling off your day.
Provided by SassyCowgirl
Categories Desserts Frozen Dessert Recipes
Time 4h20m
Yield 16
Number Of Ingredients 7
Steps:
- Blend the watermelon, cantaloupe, honeydew, raspberries, strawberries, sugar, and lemon juice in a blender until smooth.
- Pour the blended fruit juice into molds and cover with aluminum foil; poke a stick into the center. Store in freezer until frozen through, about 4 hours.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 9 mg, Sugar 9.4 g
1927 ESKIMO CUP
Perfect for a warm summer day, this is from a "Forgotten Recipes" cookbook published in 1981 dedicated to recipes 'From the Magazines you loved...and the Days you Remember.'
Provided by BeccaB3c
Categories Punch Beverage
Time 10m
Yield 1 1/4 quarts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the fruit juices, sugar, and water; stir until the sugar is dissolved.
- Now, add the gingerale and serve over cracked ice.
- Enjoy!
Nutrition Facts : Calories 169.5, Fat 0.1, Sodium 10.6, Carbohydrate 43.9, Fiber 0.2, Sugar 41.8, Protein 0.4
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