Seasonal Feast: Fall Feast Ideas
Gathering with family and friends as Fall approaches and the weather begins to cool down signals that it’s time to settle in with comforting foods in front of the fireplace and enjoy the tastes and smells of the season. Those suffering from dysphagia may be reluctant to enjoy or participate because of the perceived difficulty in enjoying those delicious traditional foods and liquids. We are going to walk you through a typical Fall Feast and give you tips and techniques to make them safer for those with dysphagia who require an altered consistency.
Fall Feast Menu
Proteins:
Chicken Dumpling Stew
Ribeye Steak Soup
Baked Salmon-Veggie Pouch
Sides:
Squash Casserole
Cream of Mushroom Soup
Creamy Mashed Potatoes
Desserts:
Apple Crisp
Banana-Wafer Pudding
Drinks:
Hot Mulled Cider
Hot Chocolate
Pumpkin Milkshake
Click below to view recipes
Chicken Dumpling Stew
This stew is not only comforting as the weather begins to cool down, but it is good for the soul. The smell of chicken soup alone is a boost to the system. This tried and true old family recipe with the addition of the farina dumplings steeped in the chicken-vegetable broth is sure to become a favorite in your household!
Prep Time – 30 min
Cook Time – 90 min
Total Time – 120 min
Servings – 12
Soup Base
2 Chicken Breasts
2 Chicken Thighs
4 carrots or ½ bag of pre cut carrot sticks
4 stalks celery cut into small pieces
1 zucchini – peeled and cut into small pieces
1 tsp beef bouillon paste or 1-2 beef bouillon cubes
Salt and pepper to taste
Grated Pecorino Romano or Parmesan cheese to taste when serving
Optional: May add garlic per tolerance
Fill soup pot with water to ½ to ⅔ fill depending on how dense you want the stew.
Bring all ingredients to a boil to create the soup base. May add additional chicken broth to taste if warranted. When the soup base is created, the vegetables are tender, and the chicken is fully cooked ( about 45 min ), remove the chicken from the broth and debone. Cut into small pieces or shred and return to the broth. Once this is done you may proceed to add the dumplings to the soup base.
Dumplings:
¼ to ⅓ box of Farina
3 eggs
¼ tsp salt
Beat eggs until frothy. Add ¼ to ⅓ of the box of farina, stirring well. Add ¼ tsp salt and stir well. Let the mixture rest at least 20 minutes while the soup base is cooking. The consistency should be that of a light cookie batter. Add a little broth from the soup if it is too thick, or add a little Farina if too thin. Test drop one dumpling into the soup base by scant teaspoon. Adjust the dumpling mixture after seeing if this cooks tender (just right) or is hard (too thick), or it falls apart (too thin). Add all dumplings to the broth and let them cook with the soup base. The dumplings will float on top when they are done. Cook for 30 minutes or until the dumplings are tender and tasty. Sprinkle with grated cheese to taste for serving.
Regular Consistency:
Prepare as written. No adjustments need to be made to the recipe if the vegetables are tender and the chicken is fully cooked and tender.
Mechanical Soft Consistency:
When preparing this recipe it is important to cut the veggies and chicken into small pieces, no more than 1 inch in length or diameter. It is also vital to assure that all ingredients are cooked until soft and tender. Remove excess broth from the serving bowl to allow the dumplings and veggies to absorb so that this does not become a mixed consistency dish, meaning that there is thin liquid along with items to be chewed that will increase risk of aspiration prior to the swallow. As an extra precaution, use a potato masher or immersion blender to take ‘just a few swipes’ at the vegetables so that they break up into smaller pieces. It is not the intention to blend the veggies.
Puree Consistency:
This meal can be blended with an immersion blender in the following way: Cook the chicken and veggies together. Cook the dumplings with the softest consistency so that it falls apart in the broth. Remove the chicken and blend the veggies, dumplings, and broth into a thickened consistency. Top with grated cheese and serve in a pudding thick or honey thick consistency. Optional: Although the broth will have assumed the chicken flavor, you may puree a few pieces of the chicken to add to the soup for additional flavor.
Ribeye Steak Soup
The ribeye steak has a flavor and tenderness that is perfect for this soup. Creating a beef broth by searing the steak and onions brings a depth of flavor that is comforting on a chilly day. The addition of the vegetables makes this dish nutritious and hearty and is sure to become one of your favorites!
Prep Time – 30 min
Cook Time – 90 min
Total Time – 120 min
Servings – 6
Ingredients:
2 thick cut Ribeye Steaks, bone in (See additional preparation instructions for mechanical soft and Puree consistency)
4-6 white potatoes peeled and cut into pieces or 1 bag of baby dutch potatoes
4-6 carrots or 1 bag of baby carrots sliced into small pieces
1 carton white mushrooms, sliced
1 yellow onion, diced
4 stalks of celery cut into small pieces
Grated Parmesan Cheese or Pecorino Romano
Beef Bouillon paste or 2 cubes
Olive oil
Crushed Garlic or garlic powder
Salt and Pepper to taste
Cut the ribeye steaks into small pieces leaving some meat on the bone. It is important not to trim the fat from the steaks in order to gain that additional flavor. In a wok or frying pan, put enough olive oil in the bottom of the pan to cover. Let it heat up. Put the steak pieces and bones into the heated pan. Add onions, mushrooms, garlic, salt, and pepper to taste. Sear until the meat appears cooked and there is a nice browning to the pieces, the onions are tender and translucent, and the mushrooms have cooked.
In another pot, fill ½ with water and bring to a boil. Add the steak (and bones), onion and mushroom mixture to the boiling water making sure to get all of the juices and scraping the pan to get the flavors from the sear. Add the potatoes, carrots and celery to the pot. Boil until all of the vegetables are tender and the meat is falling off the bone of the rib eye. Sprinkle it with grated cheese and let cook for a few more minutes. Taste the broth to assure that it has the amount of beefy flavor you prefer and add additional beef bouillon to taste. Let cook for an additional 30-45 minutes or so to assure the flavors have commingled. Remove the bones from the soup mixture and trim off any additional meat. Sprinkle with additional grated cheese to taste.
Regular Consistency:
When serving, the meat should be cut into small pieces along with the veggies. With all ingredients cooked until fork-mashable tenderness, there are no additional adjustments that need to be made.
Mechanical Soft Consistency:
There are several things that you can do to make this more swallow-friendly. There is a simple technique for meat preparation that is both tenderizing as well as more kidney-friendly, if that is an issue. Cut the steak into pieces approximately one inch by one inch in size. Simply fill a bowl or pan with water and place the meat into the water. Soaking the meat for 2-4 hours in the refrigerator, or boiling the meat for 30 minutes is effective. This will turn the meat from red to brown but does not affect the flavor. After using either of these methods, proceed with the instructions including searing the meat with the onions, garlic and mushrooms. Monitor how much liquid you have in the soup so that the ratio of broth to veggies is not excessive so as to not make this a mixed consistency food. Prior to serving, remove the potatoes and mash, or use a potato masher to smash all of the veggies in the pot. This will thicken the consistency to make it easier to swallow. The meat, after additional preparation as described, should be fork-cut tender and easiest to chew.
Puree Consistency:
This soup can become puree-friendly by removing the beef from the soup and using an immersion blender to make a creamy beef-vegetable soup consistency. Make sure that the broth to vegetable ratio is such that the vegetables thicken up appropriately. You can always add some broth back in if it becomes too thick. You may also use additional potatoes if you are going to puree the soup as a natural thickening agent. The prepared beef, having been soaked or boiled prior to cooking, retains a good texture for the immersion blender if you decide that you want to utilize the beef pieces in the soup. As an alternative, if you find that too grainy, simply add a few additional teaspoons of beef broth paste or cubes of beef bouillon to taste.
Salmon – Veggie Pouch
The Salmon-Veggie Pouch could not be more simple to prepare and the rewards are immense. Packed with nutrients and flavor, this dish is a mealtime favorite for all the salmon lovers out there. It can be prepared with or without the vegetables, however the co-mingling of flavors will not disappoint. If you wish to substitute another type of fish, simply do so without amending the recipe. It works well with Haddock, Cod, and Alaskan Halibut too!
Prep Time – 15 min
Cook Time – 45 min
Total Time – 60 min
Servings – 6
Ingredients:
Salmon Filet – This recipe works equally well with one to six servings
Baby Gold Potatoes – slices
Fresh Green Beans – trimmed ends and whole
Lemon
Olive Oil
Salt and pepper to taste
To prepare the salmon, preheat the oven to 425 degrees and wash and pat dry with paper towels. Prepare the cookie sheet for the oven by lining with aluminum foil, extending it an equal distance from both ends of the cookie sheet so that it can be folded back over the food and making a tented pouch. Spray or brush the bottom surface of the foil with olive oil and place the salmon on the middle of the cookie sheet.
Place the sliced potatoes on one side of the salmon in single layers, and place the green beans on the other side in single layers. Spray or brush the salmon with olive oil. Squeeze the juice of the lemon over the salmon and veggies and salt and pepper to taste. Fold the foil back over the salmon and veggies and crimp the sides and top to form a tented pouch.
As a general rule, bake salmon for 10-12 minutes per inch of thickness at 425 degrees Fahrenheit to get perfectly baked salmon that is moist, flaky, and full of flavor. However, you are also baking the vegetables and there is additional moisture in this tented pouch. I prefer my salmon to be well done so I bake mine for 30-45 minutes at a minimum to achieve full flavor throughout. Try and see what time frame works best for you!
Regular Consistency:
You do not need to do anything to this recipe for a regular consistency. The potatoes and green beans become well cooked and soft, and the salmon is perfectly cooked and easy to chew.
Mechanical Soft Consistency:
This recipe is perfect for a mechanical soft diet. The potatoes should be fork-mashed slightly and the green beans cut into small pieces so that they can be easier to chew. Try mixing some ketchup and horseradish, or Miracle Whip and pickle relish to make an easy homemade sauce for your fish and veggies that will also help hold the bite together.
Puree Consistency:
This recipe will not puree well with the green beans. You can, however, use an immersion blender and add the potatoes and a little bit of milk to make a smooth consistency of the potatoes alone. If you are going to try and smash the salmon with a fork or whisk, consider making a paste of the smashed salmon and some mayonnaise or miracle whip, forming an applesauce-like consistency that is still palatable and in a puree consistency.
Squash Casserole
Squash is synonymous with Fall and this recipe is as comforting and warm as one would want on a chilly day. It is easy to prepare, and you can adjust the amounts of the ingredients to your particular taste. This side dish can pair well with so many proteins as it stands alone as a hearty addition to your meal. Enjoy!
Prep Time – 15 min
Cook Time – 60 min
Total Time – 75 min
Servings – 6
Ingredients:
1 medium onion
1 can cream of chicken soup
1 c sour cream
½ c shredded cheddar cheese
2 lbs yellow squash, peeled and sliced into small cubes
2 carrots peeled and shredded
1 c Pepperidge farm (or favorite) herbed stuffing
½ c additional herbed stuffing for topping
1/4c butter, melted
Saute the onion in butter until it is caramelized, the onions are translucent, and they are very soft. Combine the soup, sour cream, and cheese and stir until well combined in a baking dish.
Add the squash, carrots, onions, and stuffing to the soup mixture and stir until well blended.
Mix the additional stuffing mixture with the melted butter and top the soup mixture. Bake at 350 degrees for 40 min or until the top is browned.
Regular Consistency:
No alterations need to be made to this recipe for a regular consistency diet. Make sure that the squash is cooked till soft and that that cheese is well-melted. This will help with fatigue and chewing.
Mechanical Soft Consistency:
Assure that the squash is cut up into 1 inch by 1 inch pieces and that it is cooked soft. The shredded carrots and cheddar cheese must be well cooked and melted, and will hold the bite together as it transits through the mouth to the pharynx. The stuffing mix should also be well moistened and cooked thoroughly so that the overall consistency holds together. Eliminate the onions if they are not cooking thoroughly as you do not want a raw or under cooked onion consistency as a choking hazard.
Puree Consistency:
This casserole can be pureed with an immersion blender into a smooth consistency. Add a little additional sour cream if needed to achieve the smoothness. It is very important that this dish be cooked thoroughly, if not overcooked, in order to achieve a smooth puree consistency. You may also be able to achieve an applesauce consistency, or thick puree consistency by fork-mashing or using a whisk to blend the ingredients together. You may find that some additional cheese in the recipe may help you get the consistency you want with this method. The key here is to make sure that the bite is soft and not dry and difficult to transit through the mouth and pharynx.
Cream of Mushroom Soup
This soup can be prepared as a stand alone soup or as a base for a more hearty recipe when adding it to rice, noodles, or even a tuna fish casserole. The fresh ingredients enhance the taste of the soup and one can add more mushrooms to taste, or even use different types of mushrooms for variety. I normally double the recipe as it keeps well in the refrigerator for a few days and the taste does not diminish.
Prep Time – 10 min
Cook Time – 30 min
Total Time – 40 min
Servings – 4
Ingredients:
3T Unsalted Butter
2c Fresh Mushrooms, sliced
1/2c Chopped Onions
1/2t Minced Garlic
3T White Whole Wheat Flour
3/4t Salt
1/8t Pepper
1/2c Shredded carrots (optional)
1c Half and Half
1/8 to 1/4t Hot Pepper Sauce
Chopped Parsley
In saucepan, melt butter
Add mushrooms and onions and cook over medium heat, stirring occasionally until mushrooms and onions are tender (5-8 minutes)
Stir in flour, salt and pepper and cook until bubbly (1-3 minutes)
Add carrots and water and cook over medium heat, stirring occasionally until carrots are tender (10 minutes).
Add half and half and hot pepper sauce if desired.
Continue cooking until heated through (7-10 minutes)
Makes 4-1 C servings
Regular Consistency:
For regular texture you may add more vegetables to this recipe, including whole mushrooms, chopped carrots instead of shredded carrots, and a variety of onions.
Mechanical Soft Consistency:
This recipe may be considered a Mechanical Soft Texture as is. No additions or subtractions are necessary.
Puree Consistency:
In order to consider this a soft/puree texture, prepare the recipe as noted. Prior to serving, use the immersion blender to puree this soup into a smooth consistency. It will not change the taste and the consistency will be safe for this texture. When preparing this recipe to be pureed, hold back on the liquids in a small amount until you see how thick the soup is. You can always add more milk or half and half to the recipe if it is too thick. You will want it to be a honey thick consistency, or that of a potato soup.
Creamy Mashed Potatoes
Making mashed potatoes seems intuitive and is always a great addition to the menu. This recipe is perfect for those on an altered diet as you can add or diminish ingredients to taste and consistency requirements. In addition, it is easy to freeze these potatoes by simply placing parchment paper on a cookie sheet and using an ice cream scoop to place individual servings onto the paper and freezing the entire cookie sheet. Finally, simply place the individual frozen scoops into a gallon sized freezer bag and you can pull out one serving as needed. Defrost in the microwave and then heat for one minute for the perfect addition to any meal.
Prep Time – 30 min
Cook Time – 30 min
Total Time – 60 min
Servings – 12
Ingredients:
5 lbs Potatoes – I prefer Russet or Yukon Gold potatoes for their smooth texture
3/4 c. Butter
1- 8 oz Cream Cheese (May use low fat or whipped according to preference)
1 c. Half and Half, Whole Milk or Low Fat Milk to your preference.
Salt and Pepper to taste
Bring a large pot of water to a boil. As it is heating up, peel the potatoes and cut into ¼, trying to keep the pieces approximately the same size. Add the potatoes to the water and bring to a boil. Cook for 30 to 35 minutes or until the potatoes are tender. Drain the potatoes and immediately place them back into the pot they were cooked in. Using a potato masher, gently mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. Add the butter, cream cheese, and about 1/2 cup of chosen milk product. Salt and pepper to taste. Using your immersion blender, mash or whip the potatoes to your desired consistency. Transfer the potatoes to a baking dish and put some butter over the top. Put the dish into an oven heated to 350 degrees until the potatoes are warmed throughout. This dish can be made a few days in advance and warmed back up in the oven for 30 minutes using this same process.
Regular Consistency:
For a regular consistency, the amount of mashing or chunkiness of the potatoes is up to you. Adjust from using the immersion blender to using a standard potato masher if you desire less smooth texture.
Mechanical Soft Consistency:
No adjustments need to be made to this dish for a mechanical soft consistency. The chunkier potatoes would also be appropriate for this consistency.
Puree Consistency:
In order to achieve a smooth puree consistency you may want to add some additional cream cheese or milk product, using the immersion blender to achieve a very smooth but cohesive consistency.
Apple Bake (Apple Crisp)
Baking apples not only adds the most wonderful smell to your kitchen, but the flavors meld into a delicious accompaniment as a side dish for ham or pork chops. Pulling out some ice cream, frozen yogurt, or sherbet turns this recipe into a delicious snack or dessert! The addition of oatmeal and the use of whole wheat flour without additives, makes this recipe not only delicious but healthy and additive-free.
Prep Time – 30 min
Cook Time – 30 min
Total Time – 60 min
Servings – 12
Ingredients:
10-12 Granny Smith baking apples
1 lemon – juiced
1C butter melted
1/2c brown sugar
1C whole wheat flour
1 C steel cut oats
2C old fashioned 100% oats
3t cinnamon
2c raisins or cranberries ( optional )
Optional: Topping
1 C white whole wheat flour
1C sugar
½ to 1c chilled butter
Place the above ingredients in the Cuisinart and blend until it forms a grainy pea-sized mixture
Crumble the mixture on top of the apples, covering to taste. This will provide a crunchy crust on top of the apple crisp.
Peel and slice apples
Squeeze lemon over the apples and stir
Add cinnamon, melted butter, and whole wheat flour and stir until all of the apple slices are covered.
Add steel cut and old fashioned oats and optional raisins or cranberries, or both
Stir until evenly mixed
Place in baking pan and sprinkle topping over the mixture (Optional)
Bake for 30 min at 375 or until apple slices are tender and topping browns
Regular Consistency:
This recipe, cooked until the apples are beginning to soften, but remain slightly crunchy, including the raisins and/or cranberries would be considered a regular texture.
Mechanical Soft Consistency:
To make this recipe a mechanical soft texture, cook the apples another 10-15 minutes or until the apples are soft all the way through. Assure that the topping has browned and that there is not a lot of excess water. The mixture should have congealed in such a way that it does not run off the spoon with noticeable liquid separated from the apples.
Puree Consistency:
To make this recipe a Soft/Puree Texture, cook the apple crisp an additional 20-30 minutes so that the apples are soft enough to smash with the light touch of the fork. The liquids should have congealed with the apples so that there is no runny liquid falling off the spoon. This is tasty when served with ice cream with a little smashed apple mixture drizzled over the top.
DO NOT put the topping on this recipe for a soft/puree texture and be sure to fork mash the entire serving slice prior to eating.
DO NOT include raisins or cranberries in this recipe.
Banana – Wafer Pudding
This hearty treat complements our fall dishes with its sweet components and comforting textures. Made from fresh bananas, vanilla pudding, and vanilla wafers, it is easy to make and can be altered into the necessary consistency for safe swallowing with little effort.
Prep Time – 10 min
Cook Time – 30 min
Total Time – 40 min
Servings – 4
Ingredients:
2 ripe bananas
1 box of instant vanilla pudding
Milk of choice
Vanilla Wafers to taste
Whipped Cream
Prepare the instant pudding according to package directions. Slice the bananas lengthwise into three sections and then slice horizontally into small pieces to avoid choking hazard for those with swallowing impairments.
Mix with the vanilla pudding. Chill for 30 minutes. Utilizing the vanilla wafers, add to the pudding mixture in one of a few ways. If serving immediately for a meal, top the pudding with the wafers, decorate by placing the wafers vertically on the side of the pudding mixture in the serving dish, or crush the wafers and top the entire dish. Do not chill with the wafer prior to serving as they will get soggy prior to serving. Top with whipped cream and a slice of banana for added flavor and flair.
Regular Consistency:
This recipe can be prepared as written using the banana pieces and whole vanilla wafers. No alterations need to be made.
Mechanical Soft Consistency:
In order to assure that there is no choking hazard, make sure to cut up the bananas into small pieces so that if a piece gets into the airway, it can be coughed out.
DO NOT serve with whole banana slices under any circumstance. The slipperiness of the pudding as it transits through the mouth and throat would not be protective or encourage chewing. In addition, make sure the vanilla wafers are crushed and applied to the top of the dessert.
Puree Consistency:
In order to make this dish appropriate for those on a soft/puree diet, a few simple modifications need to be made. Place the two bananas into a blender, or use an immersion blender to create a smooth consistency. Add this to the vanilla pudding and chill, reserving ¼ of the banana puree. Add the crushed vanilla wafers to the reserved banana puree and allow to chill so that the vanilla wafer crumbles become softened by the puree. Add a bit of milk to the mixture if needed. Top the vanilla pudding and puree banana mixture with this softened banana-vanilla wafer combination for that extra boost of flavor. Top with whipped cream for additional sweetness.
Hot Mulled Cider
This Fall Favorite excites the senses with the smells of the season. Made with fresh apple cider and enhanced with brown sugar, cloves, allspice and cinnamon, this taste sensation is the perfect addition to any meal or by itself on a chilly Fall day. The ability to enhance the texture by adding puree applesauce makes this perfect for any diet requirement.
Prep Time – 5 min
Cook Time – 30 min
Total Time – 35 min
Servings – 8
Ingredients:
½ Gallon Apple cider
½ C Brown Sugar
1 tsp Whole Cloves
1 tsp Whole Allspice
3 Sticks Cinnamon
Dash of Nutmeg to taste
Pour the apple cider into a pan and turn on low heat. Place the whole cloves and whole allspice into a spice ball. If you do not have a spice ball they may be added into the apple cider and removed prior to serving. Mix the brown sugar and dash of nutmeg into the apple cider and stir until dissolved. Add the cinnamon sticks to the recipe and simmer on low heat for at least 30 minutes. For additional flavor, leave to simmer for an additional 15-30 minutes. Strain the cloves and allspice from the mixture or remove the spice ball prior to serving.
Regular Thin Consistency:
There are no alterations to the recipe for a regular consistency drink.
Nectar Thick Consistency:
In order for this drink to be nectar thick, one would need to add some thickener to the liquid. A gel thickener is recommended with a hot drink as it will not change the taste of the Mulled Cider. For a different type of consistency and flavor, one might try to add some puree apple sauce to the mixture to achieve the nectar thick in lieu of the thickener.
Honey Thick Consistency:
For a honey thick consistency the easiest method is to add gel thickener to the mixture and wait approximately 5-10 minutes for it to thicken up. In addition, one might try to add an applesauce puree to the mixture to achieve a honey thick liquid. I would suggest adding teaspoons of the mulled cider to the puree applesauce so as to not over-liquify the mixture rendering it too thin for honey thick liquid. A dash of cinnamon on top of the drink may enhance the flavor after adding the applesauce puree.
Hot Chocolate
A cup of hot chocolate is like a warm hug on a chilly night. The ability to make this drink with your milk-type of choice, whether whole, skim, fat free, or milk alternative without losing the chocolaty taste, is a bonus. Topped with marshmallows, this decadent treat will help you achieve that cozy Fall feeling in front of a warm fire!
Prep Time – 2 min
Cook Time – 10 min
Total Time – 12 min
Servings – 4
Ingredients:
1 Quart Milk Product of Choice
½ c Hershey’s Special Dark Syrup
12 Marshmallows or 4 tsp Marshmallow Cream
Whipped Cream
Pour 1 Qt of your milk product of choice into a saucepan. This recipe works equally well no matter what your choice may be. Add ½ c Hershey’s Special Dark Syrup (other chocolate syrups may be substituted if your taste prefers). Stir well and heat on a low to medium heat, being careful not to let the chocolate milk come to a boil. Alternatively you may microwave one cup at a time for 1-2 minutes in your microwave to heat thoroughly, assuring not to boil the drink in the process. Fill a one cup mug with the hot chocolate and top with marshmallows or a teaspoon of marshmallow cream. Whipped cream may be added for extra flair, topped with a drizzle of the chocolate syrup.
Regular Thin Consistency:
Nothing needs to be adjusted for a regular thin consistency drink.
Nectar Thick Consistency:
Add 1-2 tsp of marshmallow cream to the hot chocolate and let dissolve. This will increase the thickness of the liquid slightly, and when served hot, will suffice as a nectar thick consistency. Whipped cream may be added without diluting the nectar thick consistency.
Honey Thick Consistency:
Aside from adding gel thickener to the hot chocolate and some additional marshmallow cream, there is no other way to get this to a natural honey thick liquid consistency. As an alternative, try making some chocolate pudding per package instructions and adding some of the hot chocolate to the pudding in order to achieve a honey thick liquid. The taste will not be exactly as it is in the recipe, but it will be enjoyable as an alternative.
DO NOT try to add pudding to a hot cup of hot chocolate, rather do it in reverse and add the hot chocolate by the teaspoon to the already-set and chilled pudding in order to achieve the correct thickness. As a final alternative, try heating up the pudding in the microwave and adding some marshmallow cream to it to achieve a similar dessert.
Pumpkin Milkshake
This recipe has been a Fall favorite in our family for as long as I can remember. With the ingredients so similar to that of a pumpkin pie, it evokes that Fall Feeling that we are yearning for. The simplicity of the recipe, along with the use of a blender to make the delicious treat that can be eaten immediately, this dessert is perfect with any of our Fall Feasts!
Prep Time – 5 min
Cook Time – 5 min
Total Time – 10 min
Servings – 6
Ingredients:
4 c vanilla ice cream of choice or frozen yogurt
1 c canned pumpkin
1 c orange juice
½ c brown sugar
½ tsp ground ginger
½ tsp ground nutmeg
1 tsp ground cinnamon
Add all ingredients to a blender and mix on high until smooth, approximately 15-30 seconds depending on the thickness desired. Add a natural straw by using a hollow Pirouline Belgian cookie, piece of licorice, or other such treat in lieu of a straw. Top with whipped cream and a dash of cinnamon if desired.
Regular Thin Consistency:
Nothing else needs to be modified for this consistency. This drink may be blended for 30 seconds in order to achieve a thinner consistency if desired.
Nectar Thick Consistency:
Blend this drink for approximately 20 seconds, depending on how frozen your ice cream or frozen yogurt of choice may be. The goal is to get the consistency to the point where you can sip through a milkshake straw but it has not become a thin liquid. Add some additional ice cream to the mixture if it is blended too thinly to achieve the proper consistency.
Honey Thick Consistency:
Blend this drink for no more than 10-15 seconds depending on how frozen your ice cream or frozen yogurt of choice may be. The goal is to get the consistency to the point where you have difficulty sipping it through the straw but you can take a sip easily from the glass or use a spoon. Make sure that the ice cream that you are using is well-frozen so that you have the ability to achieve the honey thick consistency, remembering that it will melt a bit as it is being consumed. Add more ice cream if it gets too thin to maintain the proper consistency.