Purple Cow Recipes

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PURPLE COW SHAKES



Purple Cow Shakes image

Just put together three ingredients and chilled, delicious, blender drink ready in just 5 minutes.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 5m

Yield 4

Number Of Ingredients 3

1 can (6 ounces) frozen grape juice concentrate
1 cup milk
2 cups vanilla ice cream

Steps:

  • Put the grape juice concentrate and milk in the blender.
  • Add the ice cream to the grape juice mixture.
  • Cover blender with lid, and blend on high speed 30 seconds. Pour the shake into the drinking glasses, and serve right away.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Shake, Sodium 85 mg, Sugar 34 g, TransFat 0 g

PURPLE COW



Purple Cow image

Make and share this Purple Cow recipe from Food.com.

Provided by Charlotte J

Categories     Shakes

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

1 (6 ounce) can frozen grape juice concentrate (purple)
1 cup milk
1 teaspoon vanilla
10 ice cubes

Steps:

  • Combine all ingredients in a blender.
  • Blend until smooth.
  • Pour into glass and drink immediately.

PURPLE COWS



Purple Cows image

Kids will need only three ingredients to whip up this bright beverage shared by Renee Schwebach of Dumont, Minnesota. The sweet blend gets its purple color and refreshing flavor from grape juice concentrate.

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 3

1-1/2 cups milk
3/4 cup thawed grape juice concentrate
2 cups vanilla ice cream

Steps:

  • In a blender, combine milk and grape juice concentrate. Add ice cream; cover and blend until smooth. Serve immediately.

Nutrition Facts : Calories 286 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 101mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.

PURPLE COW CUPCAKES



Purple Cow Cupcakes image

These cupcakes are a form of Red Velvet that were made with marshmallow fondant in order to kick off a new internal contest. They were adorable and not too hard, just took some time. Would be great for a kid's party, or a summer barbeque!

Provided by Katie D.

Categories     Dessert

Time P1DT25m

Yield 12 cupcakes, 12-15 serving(s)

Number Of Ingredients 27

cake
2 1/2 cups unbleached all-purpose flour
1/4 cup natural cocoa powder (unsweetened, not Dutch processed)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 1/2 teaspoons distilled white vinegar
2 teaspoons vanilla extract
1/4 cup butter (room temperature)
3 medium eggs
purple gel-paste food coloring
cream cheese frosting
4 ounces cream cheese
2 tablespoons butter
3/4 cup confectioners' sugar
1 teaspoon vanilla
fondant icing
16 ounces mini marshmallows
2 teaspoons water
2 teaspoons vanilla extract
2 lbs confectioners' sugar
2 tablespoons shortening
violet gum paste food coloring
pink gum paste food coloring
black gum paste food coloring
cornstarch

Steps:

  • For the cake, sift dry ingredients (flour, cocoa, baking powder & soda, and salt) into a bowl and set aside.
  • In separate bowl, combine buttermilk, vinegar, and food colouring. Mix thoroughly.
  • In a stand mixer using the paddle attachment, or with a hand mixer on medium, beat butter and sugar. Once fluffy, add eggs, one at a time.
  • Add the buttermilk mixture and beat well.
  • Finally, on low, add the sifted dry ingredients and mix until just blended.
  • Spoon into muffin cups until they are 2/3 full.
  • Bake at 350 for 20 minutes, then let cool.
  • To make the fondant, put 8 oz marshmallows in microwave safe dish with 1 tsp water and 1 tsp vanilla.
  • Microwave on high for 30 seconds, stir, and continue until marshmallows are melted.
  • Sift 1/2 lb confectioners sugar into mixing stand bowl. Make a well and pour marshmallow mixture into middle. Using paddle attachment, mix until combined. Sift additional 1/2 lb (or less if necessary) confectioners sugar into bowl, add 1 tbsp shortening and change to dough hook when mixture is no longer sticky.
  • Repeat this process for a second batch, adding the purple food colouring to the marshmallow mix *before* adding into the sugar well.
  • Knead both sets of fondant with hands until the right consistency, cover with a thin layer of shortening, wrap in plastic wrap and put in airtight container. Let sit for 30 minutes or more to rest.
  • After fondant has rested, shape cow heads from white fondant.
  • Shape 12 noses into a small ball and use a gum paste modeling tool to create the nostrils.
  • Shape horns and attach to the head using a teaspoon of cornstarch to two teaspoons water. Let set for about 30 minutes.
  • Using a small clump of white (about 1/4 cup), add a few drops of the pink food colour and knead with hands until pink is formed.
  • Roll and cut wide and short obtuse triangles and lay the pink over the purple, then roll to create ears.
  • Using the cornstarch mixture, attach the ears and let set for 30 - 60 minutes.
  • Create small eyes using white fondant and black gum paste and attach with cornstarch mixture.
  • Attach the noses to the heads, and let them rest on a pencil or the modeling tool until set (60 - 90 minutes).
  • At this point, cupcakes should be cool and need to be iced. Mix cream cheese ingredients together with hand mixer. Spread over the top of each cupcake, one at a time.
  • Separate the rest of the white fondant into twelve balls and roll thin, using a pizza cutter to make circular. Lay on top of cream cheese icing and tuck underneath. Repeat for remaining cupcakes.
  • Roll purple fondant and cut cow-spot shapes. Attach with cornstarch mixture.
  • With remaining purple fondant, create cow tails. Roll up small "snakes" and then using the modeling tool, tassel the tails.
  • Attach heads to cow bodies using the cornstarch mixture. Let each cow's head rest on the others' backs for 2-3 hours or until set.
  • Serve with pure, creamy milk. :).

Nutrition Facts : Calories 674.6, Fat 12.9, SaturatedFat 6.7, Cholesterol 67.4, Sodium 427.8, Carbohydrate 136.6, Fiber 1.3, Sugar 104.9, Protein 6.4

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