Figandhoneymilkshake Recipes

ALMOST-FAMOUS MILKSHAKES

Almost-Famous Milkshakes image

In 1965, Friendly's lost the right to use the name of its super-thick shake, the Awful-Awful (so named after a customer called it "awful big and awful good"). Execs held a company contest to rename it, and three employees won $100 each with "Fribble," meaning frivolous. Friendly's keeps the recipe for its popular shake a secret, but the chefs in Food Network Kitchens whipped up this great imitation.

Provided by Food Network Kitchen

Categories beverage

Time 40m

Yield 2 shakes

Number Of Ingredients 3

Ingredients

1 1/2 pints vanilla, strawberry or chocolate ice cream
1/2 cup evaporated milk
1/3 cup vanilla-flavored syrup (such as Torani)

Steps:

Scoop the ice cream into 8 to 10 balls and arrange in a shallow dish in a single layer; return to the freezer until firm, about 20 minutes.
Put the evaporated milk and vanilla syrup in a blender, then put the blender jar and 2 large glasses in the freezer with the ice cream; chill at least 20 minutes.
When ready to serve, remove the ice cream and blender jar from the freezer. Add half of the ice cream to the blender and blend on high until smooth. Add the remaining ice cream and blend until smooth. Remove the glasses from the freezer and fill with the shake; serve immediately.

FIG AND HONEY MILK SHAKE

Fig and honey milk shake image

Preparation time does not include soaking time. My best friend, Vadivu, sent this to me. I'm yet to try, it arrived in the post today n I wanted to share rightaway!

Provided by Charishma_Ramchanda

Categories Shakes

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

100 g figs
4 cups milk
50 g sugar
50 ml honey
1 cup cream
3 -5 drops rose essence

Steps:

Soak the figs in 1 cup of water for 4-5 hours.
Grind in a mixer till smooth.
Add the milk, sugar and honey.
Beat till frothy.
Add the cream and essence.
Beat again.
Serve ice cold!
Yummy, enjoy!

FIG AND WHISKEY CUPCAKES

Fig and Whiskey Cupcakes image

I just picked the last of the figs from the tree and decided to make some into cupcakes. After some experimentation, I came up with a rich, moist cupcake. The whiskey adds complementary flavor to strong spices such as cinnamon and clove and adds a lot of complexity.

Provided by Erin Brocklehurst

Categories Fig Desserts

Time 1h45m

Yield 12

Number Of Ingredients 19

Ingredients

½ cup fresh figs, finely chopped
½ cup whiskey
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon cream of tartar
⅛ teaspoon ground cloves
½ cup white sugar
⅓ cup vegetable oil
¼ cup brown sugar
1 egg
½ cup buttermilk
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
¾ cup vegetable shortening (such as Crisco®)
5 cups powdered sugar
1 teaspoon vanilla extract

Steps:

Soak figs in whiskey in a bowl for at least 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Combine flour, baking powder, baking soda, salt, cinnamon, cream of tartar, and cloves in a bowl.
Blend white sugar, oil, and brown sugar together in a separate bowl using an electric mixer. Add egg and mix until creamy. Mix in buttermilk and vanilla extract. Reserve 1 tablespoon of fig mixture for frosting, and mix remainder into batter. Beat in flour mixture until just combined.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
Beat cream cheese and shortening together in a bowl using an electric mixer until creamy. Add powdered sugar slowly, 1 cup at a time, until creamy. Add vanilla extract. Slowly drizzle in reserved fig mixture; mix frosting until combined.
Pipe frosting onto cooled cupcakes.

Nutrition Facts : Calories 588.9 calories, Carbohydrate 80.8 g, Cholesterol 34.6 mg, Fat 26.1 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 8.5 g, Sodium 263.5 mg, Sugar 65.8 g

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