Recipes By Product - Juicers

Spring Energy

- 1 cup
Ingredients
  • 1/2 cup carrot juice
  • 2 tbsp cucumber juice
  • 2 tbsp mushroom juice
  • 1/4 cup spinach juice
Directions
  • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

Strawberry Cocktail

- Serves 4 to 6
Ingredients
  • 2 pints strawberries
  • Water to make 4 cups of juice
  • 3 tbsp cornstarch
  • 1/2 cup honey
  • 1/2 lemon, thinly sliced
  • 2 egg yolks
Directions
  • Process strawberries through the Juice Extractor. Measure juice and add water to make 4 cups. Mix 1/2 cup of juice with cornstarch and mix well with remaining juice. Pour into saucepan, add honey and lemon slices and cook over medium heat until thickened. Cool slightly, then add to egg yolks gradually, stirring well while adding. Chill thoroughly and serve as a first course or as dessert soup. Garnish with sour cream or unsweetened whipping cream.
  • Heydey

    - Makes 2/3 cup.
    Ingredients
    • 1/3 cup apple juice
    • 1/3 cup melon juice
    • 2 to 3 tsp cranberry juice
    • 1 tbsp honey
    Directions
    • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

    Tomato Juice

    Ingredients
    • Approximately 2 pounds ripe tomatoes per pint
    Directions
    • Thoroughly wash firm, red-ripe tomatoes several times. Remove core and blossom ends. Process tomatoes through the Juice Extractor. Salt, sugar and spice may be added to taste during heating. Bring tomato juice just to boil in large saucepan. Skim off foam.

    Lemon Curd Trifle with Orange Cake

    - Makes 3 cups
    Ingredients
    Lemon Curd
    • 1 cup sugar
    • zest of 1 large lemon
    • 1/2 cup fresh squeezed lemon juice (3 or 4 lemons)
    • 2 large egg yolks
    • 2 large eggs
    • 4 tablespoons butter, cut into small pieces
    Trifle
    • 1/2 pint whipping cream
    • 1 teaspoon lemon or orange zest
    • 4 slices of any left over cake or fruit bread (1 inch by 4 inches each)
    • 1 cup lemon curd
    • 1 cup fresh fruit, raspberries, strawberries, cherries
    Directions
    Lemon curd
    • Juice lemons in Oster® Citrus Juicer.
    • Place sugar, zest, juice, yokes and eggs into medium-sized sauce pan.
    • Wisk mixture with an Oster® Hand Mixer until very smooth and well blended.
    • Place pan over medium heat, add butter and stir constantly until mixture becomes thick and glossy (8-10 minutes). Mixture should coat a spoon.
    • Remove from heat and pass through a fine sieve.
    • Pour into a container, cover and chill.
    Trifle
    • Whip cream and fold in zest.
    • Cut cake slices into cubes.
    • Assemble trifle in tall glasses layering curd, fruit cake, curd, fruit and whipped cream.
    • Serve immediately or refrigerate for up to 1 hour.
    • Makes 4 servings.

    Blueberry Sauce

    - Makes 2 1/2 cups
    Ingredients
    • 1/4 cup butter or margarine
    • 2 cups blueberries (A real treat when fresh berries are in season;Use frozen berries during the rest of the year.)
    • 1 cup sugar
    • 2 tbsp lemon juice
    • 1/4 tsp nutmeg
    • 1 tbsp cornstarch
    Directions
    • In a 2-quart saucepan, place butter, sugar, nutmeg and blueberries. Cook over low heat about 5 minutes. Combine lemon juice and cornstarch. Stir into blueberry mixture. Continue to cook and stir until thickened. Serve warm over waffles or pancakes.

    Golden Nectar

    - Makes 1 cup
    Ingredients
    • 1/2 cup peach nectar
    • 1/4 cup cantaloupe nectar
    • 1/4 cup orange juice
    Directions
    • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

    Rosy Rhubarb Cocktail

    - Makes 1 cup
    Ingredients
    • 1/3 cup strawberry juice
    • 2/3 cup rhubarb juice
    • 2-3 tsp honey
    Directions
    • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

    Tasty Teaser

    - Makes 3/4 cup
    Ingredients
    • 3/4 cup cabbage juice
    • 2 tbsp carrot juice
    Directions
    • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

    Honey Butter

    - Makes 1/2 cup
    Ingredients
    • 1/2 cup butter or margarine, softened
    • 1/2 tsp ground cinnamon
    • 2 tbsp honey
    Directions
    • Mix together all ingredients until smooth. Serve with waffles or fresh baked bread.

    Cream of Tomato

    - Makes 4 1/2 cups
    Ingredients
    • 2 cups tomato juice (approximately 8 medium tomatoes)
    • 2 tbsp butter or margarine
    • 1 1/2 tsp sugar
    • 1/2 tsp salt
    • Dash onion powder
    • Dash celery salt
    • dash pepper
    • 1/4 cup potato juice
    • 2 cups milk
    Directions
    • Process tomatoes through the Juice Extractor. Measure 2 cups juice. Put juice, butter, sugar, onion powder, salt and pepper into 2-quart saucepan. Heat over medium heat. Add potato juice to milk. Stir into tomatoes and heat until slightly thickened.