Weeds and wild flowers – they’re everywhere! Some consider them a pest especially when trying to keep them out of your lawn. Our back yard overlooks a small field and as you can imagine, full of weeds and wild flowers.
I have absolutely no patience for weeds and I think they know that. All you have to do is look at our back lawn and grin. I do, however, like looking out past our yard and see daisies being pushed around by the wind, thistles with their lovely purple tops, and yellow flowers from stubby plants. There’s one plant that towers over most of the wild flowers…Queen Anne’s Lace. The flowers grow in flat clusters and resemble that of fine lace. The flowers are so pretty I brought them in for display and used them as a backdrop for my apple pie shake. We’ve all had a milkshake at least once in our life but I’ll bet you’ve never had an apple pie shake! Once you’ve tasted it you’ll want to experiment with your other favorite pies.
I like making pies but when there’s only two, it’s difficult to finish the pie before it starts to go off. This recipe makes good use for any leftover pie.
Serves 4
4 scoops of frozen vanilla yogurt or ice cream
1 to 2 apple pie slices (homemade or store bought)
up to 1/4 cup of milk (adjust according to desired thickness)
ground cinnamon
whipped cream, for topping (optional)
Place frozen yogurt, apple pie slices and milk in a blender and blend until smooth. Pour into glasses, top with a dollop of whipped cream and a sprinkling of cinnamon. Slurp back or use a straw.
The Culinary Chase’s Note: Experiment by using lemon meringue pie. Enjoy!
- 4 scoops of frozen vanilla yogurt or ice cream
- 1 to 2 apple pie slices (homemade or store bought)
- up to ¼ cup of milk (adjust according to desired thickness)
- ground cinnamon
- whipped cream, for topping (optional)
- Place frozen yogurt, apple pie slices and milk in a blender and blend until smooth. Pour into glasses, top with a dollop of whipped cream and a sprinkling of cinnamon. Slurp back or use a straw.
The post Apple Pie Shake appeared first on The Culinary Chase.
