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Almost Starbuck's Frappuccino
On local tv last week. FWIW.
Almost Starbuck's Frappuccino Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a joke!) 3 ounces hot espresso (or double-strength regular coffee) 1/4 cup sugar (or Splenda) 2 1/2 cups milk (low-fat is OK) 1 tablespoon dry pectin 1 cup ice Stir milk and pectin into coffee and sugar mixture until dissolved. Pour mixture into glass filled with ice. Or pour ingredients plus ice into blender and process on "frappe" for 30 to 45 seconds. Pectin can be found in grocery stores in the baked goods section. (Try canning supplies.) Variations: Mocha: Add pinch of cocoa powder Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate chips Rumbuh: Add 2 tablespoons crushed chocolate cookies. Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman & Holman, 2001) -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Almost Starbuck's Frappuccino
Melba's Jammin' wrote:
> On local tv last week. FWIW. > > Almost Starbuck's Frappuccino > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a > joke!) > 3 ounces hot espresso (or double-strength regular coffee) > 1/4 cup sugar (or Splenda) > 2 1/2 cups milk (low-fat is OK) > 1 tablespoon dry pectin > 1 cup ice > Stir milk and pectin into coffee and sugar mixture until dissolved. Pour > mixture into glass filled with ice. > Or pour ingredients plus ice into blender and process on "frappe" for 30 > to 45 seconds. > Pectin can be found in grocery stores in the baked goods section. (Try > canning supplies.) > > Variations: > Mocha: Add pinch of cocoa powder > Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate > chips > Rumbuh: Add 2 tablespoons crushed chocolate cookies. > Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman & > Holman, 2001) Is that normal jellymaking pectin that has fumaric acid and dextrose in it (SureJel), or some kind of pectin you'd get from a pharmacist or health food store? Best regards, Bob |
Almost Starbuck's Frappuccino
In article et>,
"Gregory Morrow" > wrote: > Melba's Jammin' wrote: > > > > On local tv last week. FWIW. > > > > Almost Starbuck's Frappuccino > > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a > > joke!) > > 3 ounces hot espresso (or double-strength regular coffee) > > 1/4 cup sugar (or Splenda) > > 2 1/2 cups milk (low-fat is OK) > > 1 tablespoon dry pectin > > 1 cup ice > > Stir milk and pectin into coffee and sugar mixture until dissolved. Pour > > mixture into glass filled with ice. > > Or pour ingredients plus ice into blender and process on "frappe" for 30 > > to 45 seconds. > > Pectin can be found in grocery stores in the baked goods section. (Try > > canning supplies.) > This is exactly what I make (sans pectin) all the time...and it costs > *pennies* as opposed to the big bux you'd pay at Charbuck's.... > > Thanks for the pectin tip BTW :-) It's what gives it body. Wish I could claim the credit - I can't. I'm curious: Do you measure the stuff when you make it? -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Almost Starbuck's Frappuccino
In article >, zxcvbob
> wrote: > Melba's Jammin' wrote: > > > On local tv last week. FWIW. > > > > Almost Starbuck's Frappuccino > > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a > > joke!) > > 3 ounces hot espresso (or double-strength regular coffee) > > 1/4 cup sugar (or Splenda) > > 2 1/2 cups milk (low-fat is OK) > > 1 tablespoon dry pectin > > 1 cup ice > > Stir milk and pectin into coffee and sugar mixture until dissolved. > > Pour > > mixture into glass filled with ice. > > Or pour ingredients plus ice into blender and process on "frappe" for > > 30 > > to 45 seconds. > > Pectin can be found in grocery stores in the baked goods section. (Try > > canning supplies.) > > > > Variations: > > Mocha: Add pinch of cocoa powder > > Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons > > chocolate > > chips > > Rumbuh: Add 2 tablespoons crushed chocolate cookies. > > Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman & > > Holman, 2001) > > > Is that normal jellymaking pectin that has fumaric acid and dextrose in > it (SureJel), or some kind of pectin you'd get from a pharmacist or > health food store? > > Best regards, > Bob That would be your basic Sure?Jell from the canning aisle -- the one with the fumaric acid and the dextrose. :-P This was on tv -- they showed tasters (Jane Q. Public and her friend John Q. Public) in side-by-side comparison tastings. Consensus was that they could tell which was the wannabe, but that it was quite acceptable. I haven't tried it yet. -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Almost Starbuck's Frappuccino
Melba's Jammin' wrote: > In article et>, > "Gregory Morrow" > wrote: > > > Melba's Jammin' wrote: > > > > > > > On local tv last week. FWIW. > > > > > > Almost Starbuck's Frappuccino > > > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a > > > joke!) > > > 3 ounces hot espresso (or double-strength regular coffee) > > > 1/4 cup sugar (or Splenda) > > > 2 1/2 cups milk (low-fat is OK) > > > 1 tablespoon dry pectin > > > 1 cup ice > > > Stir milk and pectin into coffee and sugar mixture until dissolved. Pour > > > mixture into glass filled with ice. > > > Or pour ingredients plus ice into blender and process on "frappe" for 30 > > > to 45 seconds. > > > Pectin can be found in grocery stores in the baked goods section. (Try > > > canning supplies.) > > > This is exactly what I make (sans pectin) all the time...and it costs > > *pennies* as opposed to the big bux you'd pay at Charbuck's.... > > > > Thanks for the pectin tip BTW :-) > > It's what gives it body. Wish I could claim the credit - I can't. > > I'm curious: Do you measure the stuff when you make it? Nope, not really...the only thing I might "measure" is a prospective boyfriend...heehee... ;-p Seriously I just make a pot of extra - strong coffee (I use lotsa chicory and I like to use an Eyetalian or French roast usually....) and take it from there...after work I'll go to the store and get some pectin, though, that sounds like a groovy idea. Who knows mebbe this summer I will even attempt a bit of jam making with some of that pectin...!!! I also as a treat like to use the sweetened condensed milk to be found in Asian groceries (you can use any kind; I just usually use ordinary low - fat milk in my java anyways because of calorie concerns)...'though that is getting into Thai or Vietnamese iced coffee territory.... BTW I use Splenda in my coffee and I do like it sweet. I ran out of it recently and had to use sugar instead and GAWD did I have to use a lot of sugar to get it sweet...hadn't put sugar in coffee for years -- Best Greg |
Almost Starbuck's Frappuccino
Melba's Jammin' wrote:
> > On local tv last week. FWIW. > > Almost Starbuck's Frappuccino > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a > joke!) > 3 ounces hot espresso (or double-strength regular coffee) > 1/4 cup sugar (or Splenda) > 2 1/2 cups milk (low-fat is OK) > 1 tablespoon dry pectin > 1 cup ice > Stir milk and pectin into coffee and sugar mixture until dissolved. Pour > mixture into glass filled with ice. > Or pour ingredients plus ice into blender and process on "frappe" for 30 > to 45 seconds. > Pectin can be found in grocery stores in the baked goods section. (Try > canning supplies.) > > Variations: > Mocha: Add pinch of cocoa powder > Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate > chips > Rumbuh: Add 2 tablespoons crushed chocolate cookies. > Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman & > Holman, 2001) > -- > -Barb, <www.jamlady.eboard.com> An update on 7/4/04. > i got a starbucks book on making their pastry treats.. pretty informative... check with starbucks i think they sell the book.... and then you can make your own stuff... hope this helps. |
Almost Starbuck's Frappuccino
Melba's Jammin' wrote:
> > On local tv last week. FWIW. > > Almost Starbuck's Frappuccino > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a > joke!) > 3 ounces hot espresso (or double-strength regular coffee) > 1/4 cup sugar (or Splenda) > 2 1/2 cups milk (low-fat is OK) > 1 tablespoon dry pectin > 1 cup ice > Stir milk and pectin into coffee and sugar mixture until dissolved. Pour > mixture into glass filled with ice. > Or pour ingredients plus ice into blender and process on "frappe" for 30 > to 45 seconds. > Pectin can be found in grocery stores in the baked goods section. (Try > canning supplies.) > > Variations: > Mocha: Add pinch of cocoa powder > Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate > chips > Rumbuh: Add 2 tablespoons crushed chocolate cookies. > Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman & > Holman, 2001) > -- > -Barb, <www.jamlady.eboard.com> An update on 7/4/04. > i got a starbucks book on making their pastry treats.. pretty informative... check with starbucks i think they sell the book.... and then you can make your own stuff... hope this helps. |
Almost Starbuck's Frappuccino
> wrote: > i got a starbucks book on making their pastry treats.. pretty > informative... check with starbucks i think they sell the book.... and > then you can make your own stuff... hope this helps. Pastry "treats"...??? You might as well buy Twinkies or Ho - Ho's. No slam on those two particular items but I think the main ingredient in Starchuck's pastries are sawdust...that's so's they'll have a shelf life that will survive the next nuclear war.... There is a Starchuck's right around the corner...their stuff comes off the very same truck in the still of the night that delivers to Einstein's Bagels, Caribou Coffee, the 7 - 11 and White Hen Pantry convenience stores, etc. and all the other "mass" joints that infest my neighborhood..... -- Best Greg |
Almost Starbuck's Frappuccino
On Wed, 21 Jul 2004 20:41:03 GMT, "Gregory Morrow"
> wrote: > > wrote: > >> i got a starbucks book on making their pastry treats.. pretty >> informative... check with starbucks i think they sell the book.... and >> then you can make your own stuff... hope this helps. > > >Pastry "treats"...??? You might as well buy Twinkies or Ho - Ho's. No slam >on those two particular items but I think the main ingredient in Starchuck's >pastries are sawdust...that's so's they'll have a shelf life that will >survive the next nuclear war.... > >There is a Starchuck's right around the corner...their stuff comes off the >very same truck in the still of the night that delivers to Einstein's >Bagels, Caribou Coffee, the 7 - 11 and White Hen Pantry convenience stores, >etc. and all the other "mass" joints that infest my neighborhood..... I feel the same way about their coffee drinks! EEEEEH, not much coffee and oh so many calories! Starbucks sells Starbucks and makes an enormous profit. Can hardly call it coffee if it isn't a straight coffee drink, whatever the heck those are called. They even have their own vocabulary:) for drinks. aloha, Thunder, a coffee farmer:) http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
Almost Starbuck's Frappuccino
Greg wrote:
> Pastry "treats"...??? You might as well buy Twinkies or Ho - Ho's. No > slam on those two particular items but I think the main ingredient in > Starchuck's pastries are sawdust...that's so's they'll have a shelf life > that will survive the next nuclear war.... > > There is a Starchuck's right around the corner...their stuff comes off the > very same truck in the still of the night that delivers to Einstein's > Bagels, Caribou Coffee, the 7 - 11 and White Hen Pantry convenience > stores, etc. and all the other "mass" joints that infest my > neighborhood..... Starbucks (note that there's no apostrophe in the correct spelling) gets its pastries from local or regional bakeries, so the offerings can vary widely from franchise to franchise. When I worked in El Segundo (near the Los Angeles airport, for those unfamiliar with Southern California), the local Starbucks had *excellent* artisanal breads and pastries; I think they got them from the La Brea Bakery. Less than a mile away, the offerings at the Starbucks within the airport were completely different (I was startled to see a brioche there once), though also good. In other words, if your local Starbucks has crappy baked goods, you've simply chosen the wrong place to live! On the bright side, it's been my experience that Starbucks managers are open to criticism. If you tell how their baked goods could be improved, chances are that you'll soon see an improvement. Fact is, I like just about everything at Starbucks EXCEPT the coffee, which has a cigarette-ash taste to me. Bob |
Almost Starbuck's Frappuccino
In article >,
smithfarms pure kona > wrote: > I feel the same way about their coffee drinks! EEEEEH, not much coffee > and oh so many calories! Starbucks sells Starbucks and makes an > enormous profit. > > Can hardly call it coffee if it isn't a straight coffee drink, > whatever the heck those are called. They even have their own > vocabulary:) for drinks. Cea!! You didn't make it to the reverse panel at SCAA-Boston, did you? Without mentioning franchise names, this topic was discussed. There's a big business in what are basically coffee-flavored dessert drinks. Coffee is an almost incidental ingredient at best. Add $0.25 of cream and sugar to some espresso, and add $2.50 to the the price. -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
Almost Starbuck's Frappuccino
On Tue, 20 Jul 2004 22:03:01 -0500, Melba's Jammin'
> wrote: > On local tv last week. FWIW. > > Almost Starbuck's Frappuccino > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a > joke!) > 3 ounces hot espresso (or double-strength regular coffee) > 1/4 cup sugar (or Splenda) > 2 1/2 cups milk (low-fat is OK) > 1 tablespoon dry pectin > 1 cup ice > Stir milk and pectin into coffee and sugar mixture until dissolved. Pour > mixture into glass filled with ice. > Or pour ingredients plus ice into blender and process on "frappe" for 30 > to 45 seconds. > Pectin can be found in grocery stores in the baked goods section. (Try > canning supplies.) > > Variations: > Mocha: Add pinch of cocoa powder > Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate > chips > Rumbuh: Add 2 tablespoons crushed chocolate cookies. > Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman & > Holman, 2001) <For comparative purposes only> Top Secret Recipes version of Starbucks Frappuccino by Todd Wilbur 1/2 cup fresh espresso 2 1/2 cups lowfat milk (2 percent) 1/4 cup granulated sugar 1 tablespoon dry pectin *Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. Makes 24 ounces. :) Practice safe eating - always use condiments |
Almost Starbuck's Frappuccino
In article et>,
"Gregory Morrow" > wrote: > Melba's Jammin' wrote: > > > In article et>, > > "Gregory Morrow" > wrote: (snip) > > > Thanks for the pectin tip BTW :-) > > > > It's what gives it body. Wish I could claim the credit - I can't. > > > > I'm curious: Do you measure the stuff when you make it? > Nope, not really...the only thing I might "measure" is a prospective > boyfriend...heehee... ;-p (Rolls eyes) Spare us the details. Oy. -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Almost Starbuck's Frappuccino
"Bob" > wrote in message ... > Fact is, I like just about everything at Starbucks EXCEPT the coffee, which > has a cigarette-ash taste to me. > My wife feels the same way... she calls the place Cigarbutts :-) (I on the other hand love the stuff - go figure) |
Almost Starbuck's Frappuccino
In article et>,
"Gregory Morrow" > wrote: > Melba's Jammin' wrote: > > > > I'm curious: Do you measure the stuff when you make it? > > > > > Nope, not really...the only thing I might "measure" is a prospective > > > boyfriend...heehee... ;-p > > > > (Rolls eyes) Spare us the details. Oy. > > > Heehee...I meant measure *financially*, Barb...you have a dirty mind > ;----) I'd never deny it. > I got some pectin BTW...now I am looking at all my canning recipe books. > See what you make people do...??? If that's the worst thing, I'm guilty. > > Oh, and my sister won first prize for her pineapple upside - down cake at > their county fair downstate.... Excellent! Congratulate her for me. I haven't made on of those in years! My recipe is an ancient Betty Crocker thing found in Mom's tattered Rumford CookBook. -- -Barb, <www.jamlady.eboard.com> An update on 7/4/04. |
Almost Starbuck's Frappuccino
Mike Carvin wrote:
> > My wife feels the same way... she calls the place Cigarbutts :-) > > (I on the other hand love the stuff - go figure) > Yes, it is commonly referred to as "Charbucks". I am happy I have some recourse in my town, although one (Seattle's Best) was purchased by Starbucks some time ago. -- Jean B. |
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