Strawberry Orange Banana Frappe Food

ORANGE CRANBERRY BARS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

STRAWBERRY BANANA FRAPPE

Steps:

• Blend ingredients until smooth.
• Serve immediately.

SMOOTHIE - QUICK SOB (NO DAIRY)

Steps:

• Peel tangelo, section, and remove white strings.
• Place in blender.
• Hull strawberries and cut in quarters.
• Place in blender.
• Add Splenda or sugar to blender.
• Peel banana and place 1 inch chunks in blender.
• Place ice cubes in blender.
• Blend (I use"food processer" speed on my Cuisinart) for 30-40 seconds until smoothie reaches desired consistency.
• The blender may need to be jiggled at the beginning as there is no liquid in the bottom.

STRAWBERRY ORANGE BANANA SMOOTHIE

Steps:

• Blend the orange juice, strawberries, banana, and ice cubes in a blender until smooth and frothy.

HIGH PROTEIN STRAWBERRY ORANGE & BANANA SHAKE

Steps:

• Blend until smooth.

TRAMPOLINE FRAPPé

Steps:

• Blend 2 cups strawberries, leaves removed, halved, and 1 cup water in a blender on medium speed until smooth, about 1 minute. Pour into a small saucepan and cook over medium-low heat, stirring occasionally and reducing heat to low if mixture bubbles, about 7 minutes. (Rinse out and reserve blender.)
• Add 10 basil leaves to saucepan and continue to cook, stirring, about 4 minutes more. Remove from heat and let sit 15 minutes.
• Strain strawberry mixture through a fine-mesh sieve into a liquid measuring cup, pressing on solids with a spoon-you should get 1½-2 cups. Return to blender along with an equal measure 1½-2 cups sugar. Blend until sugar is dissolved, about 1 minute-mixture should not taste gritty. Transfer to a resealable container and chill until ready to use. Do ahead: Syrup can be made 3 weeks ahead. Keep chilled.
• Fill a large frappé or pilsner glass with crushed, cracked, or pebble ice. Combine 3 oz. fresh pineapple juice, 1 oz. fresh lime juice, 1¼ oz. Strawberry-Basil syrup, and 2 dashes Peychaud's bitters (if using) in a cocktail shaker. Fill shaker with ice, cover, and shake until just mixed, about 5 seconds.
• Strain into prepared glass and add 2 oz. chilled seltzer. Top off with crushed, cracked, or pebble ice. Gently stir to combine. Garnish with a strawberry half and basil leaf (if using). You can dash bitters on these too!

BANANA FRAPPE

Steps:

• Peel and mash the bananas.
• Add lemon juice.
• Blend with chilled milk, milk powder, cream, sugar and almonds.
• Thin down with crushed ice.
• Serve at once.

FRUITY FRAPPE

Steps:

• Place prepared drink mix, yogurt and fruit in blender container; cover. Blend on high speed until smooth. Serve immediately.