Purple Cows Recipes

PURPLE COW SHAKES

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.

PURPLE COWS

Steps:

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

PURPLE COW CUPCAKES

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. :).

PURPLE COW (FROZEN SMOOTHIE)

Steps:

• Place all in blender and mix well.
• Spoons into cups or bowls and serve immediately or freeze for later.

PURPLE COW POPSICLES

Steps:

• Whisk all ingredients.
• Pour into 8 Tupperware popsicle makers.
• Place lids on tightly.
• Freeze for at least three hours.

PURPLE AND YELLOW COWS

Steps:

• To make the sherbet:
• In a bowl, whisk together the milk, cream, water, sugar, corn syrup, and salt in a medium heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Transfer the mixture to a bowl and cool over an ice bath until room temperature.
• Purée the blackberries in a food processor. Strain the purée through a medium-mesh, then a fine-mesh sieve, discarding the seeds. There should be 3/4 cup pure. Stir the purée, cassis, and lemon juice into the cream. Refrigerate for 4 hours, or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze the sherbet until scoopable, about 4 hours, depending on your freezer.
• To make the soda:
• Remove the rind from the pineapples. From the top, cut the pineapples into quarters. Remove and discard the core. Cut the pineapple flesh into 1-inch pieces. Purée in a food processor until smooth. Strain through a medium-mesh sieve, discarding the pulp. There should be about 4 cups pure. Refrigerate the pure for at least 30 minutes or up to 24 hours.
• To serve:
• Put the pineapple purée in a large pitcher. Stir in the 6 tablespoons sugar and the salt. Taste for sweetness, adding a little more sugar if necessary. Stir in the seltzer water. Grind the ice in a food processor until it has the consistency of shaved ice. Divide the ice among eight 12-ounce glasses. Fill with pineapple soda. Put several scoops of cassis-berry sherbet in each glass. Serve immediately, with straws and long spoons.
• In advance:
• The pineapple purée can be made a day ahead and refrigerated. Mix it with the seltzer just before serving.

PURPLE COW

Steps:

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