Wednesday, November 4, 2015

Drink Recipe of the Day: Ice Breaker

Ice Breaker
Used in this Recipe:

Ice Breaker


- 25 ml ristretto
- 20 ml Appenzell 9050 cream liqueur
- Whipping cream
- Cinnamon
- Chocolate sauce or cocoa powder

  1. Pour the cream liqueur into a glass.
  2. Prepare the ristretto in a separate cup or glass.
  3. Pour the ristretto into the glass slowly to prevent the two ingredients from mixing.
  4. Whip the cream until it forms stiff peaks and add a little cinnamon.
  5. Top the drink with the cream mixture.
  6. Decorate with chocolate sauce or cocoa powder

Food Recipe of the Day: Sweet Potato Pie

Sweet Potato Pie
Used in this Recipe:

Sweet Potato Pie


- 3 cups (720 ml) evaporated 2% milk
- 1 cup (240 ml) egg substitute
- ½ cup (120 ml) honey
- 3 ½ cups (1.1 kg) cooked, mashed sweet potatoes
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 3 (9-inch) (23 cm) unbaked whole wheat pie shells

  1. Heat the oven to 425°F (220°C).
  2. Place milk, large egg substitute, honey, sweet potatoes, salt, ground cinnamon, ginger, and cloves into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 4 or 5.
  5. Blend for 15 to 20 seconds or until smooth.
  6. Pour into three 9-inch (23 cm) unbaked pie shells.
  7. Bake for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake for 40 minutes.
  8. Filling will be soft but firms up as it sets and cools. Chill and serve.