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|    HOME_COOKING    |    Home Cooking and Related Topics    |    9,244 messages    |
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|    Message 7,558 of 9,244    |
|    Dave Drum to All    |
|    10/7 Nat'l Frappe Day - 2    |
|    06 Oct 24 13:11:00    |
      TZUTC: -0500       MSGID: 70435.homecook@1:2320/105 2b69f28d       PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0       TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0       BBSID: CAPCITY2       CHRS: ASCII 1       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Caramel Frappe        Categories: Beverages, Dairy        Yield: 1 servings                3 c Ice cubes        1 c Milk        1 c Strong brewed coffee;        - chilled        2 tb Sugar-free caramel topping        2 ts Vanilla extract        3 ts Sugar; to taste        1 tb Whipped topping; thawed        (Opt)        1 tb Caramel topping                Combine ice, milk, coffee, 2 tablespoons caramel        topping, vanilla extract, and sugar in a blender. Pulse        until ice is crushed to a smooth and thick consistency.        Pour into a mug or tall glass; decorate with whipped        topping. Drizzle 1 tablespoon caramel syrup on top.                RECIPE FROM: https://www.allrecipes.com                Uncle Dirty Dave's Archives               MMMMM              ... Out on the edge you see things you can't see from the center.       --- MultiMail/Win v0.52        * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)       SEEN-BY: 18/200 90/1 104/119 105/81 106/201 116/17 18 120/302 616       SEEN-BY: 123/10 129/305 153/757 7715 154/10 30 50 700 218/700 840       SEEN-BY: 220/70 90 221/1 6 360 226/17 18 30 44 50 227/114 229/110       SEEN-BY: 229/114 206 300 310 317 400 426 428 470 664 700 266/512 267/800       SEEN-BY: 282/1038 291/111 301/1 320/219 322/757 335/364 341/66 342/200       SEEN-BY: 396/45 460/58 633/267 280 712/620 848 770/1 100 330 340 772/210       SEEN-BY: 772/220 230 2320/0 105 304 401 3634/12 5075/35       PATH: 2320/105 154/10 221/6 218/840 770/1 712/848 229/426           |
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