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Recipe Ideas
Tips for Preparing Pureed
Foods with RESOURCE®
THICKENUP®
Pureeing Tips
RESOURCE® THICKENUP®:
BEEF | BREAD | BREAKFAST | DESSERT | ENTREES | FRUIT | PORK | POULTRY | SALAD
SANDWICH | SAUCES | SEAFOOD | SOUPS | STARCH | VEGETABLE | VEGETARIAN
Baked Apples
Makes 2 servings.
Ingredients:
Baked Apples, Prepared (without peel, seeds, raisins or nuts)
1 Tbsp. + 1 tsp. THICKENUP®
Preparation:
1. Place apples into blender or food processor.
2. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
3. Pour into a bowl, cover and refrigerate until ready to serve or heat in microwave to desired temperature.
4. Use 1/2 cup per serving. Serve with whipped topping, if desired.
5. Refrigerate leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Bread Pudding
Makes 2 servings.
Ingredients:
Bread Pudding, prepared, without raisins (3 1/2 oz. serving)
2 tsp. Milk
1 Tbsp. THICKENUP®
Preparation:
1. Place bread pudding into blender or food processor.
2. Add milk and process until smooth.
3. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
4. Pour into a bowl, cover and refrigerate until ready to serve or heat in microwave to desired temperature.
5. Use 1/2 cup per serving. Serve with whipped topping, if desired.
6. Refrigerate leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Cake/Cookie Slurry
Makes 5 servings.
Ingredients:
5 Cake, (uniced 2" square), or Cookie, (2-3 inch diameter)
1 2/3 cup Milk or Juice
1 Tbsp. + 3/4 tsp. THICKENUP®
Makes 10 servings.
Ingredients:
10 Cake, (uniced 2" square), or Cookie, (2-3 inch diameter)
3 1/3 cup Milk or Juice
1 qt. + 2 2/3 cups THICKENUP®
Makes 15 servings.
Ingredients:
20 Cake, (uniced 2" square), or Cookie, (2-3 inch diameter)
1 qt. + 2 2/3 cups Milk or Juice
1/3 cup THICKENUP®
Makes 20 serving.
Ingredients:
30 Cake, (uniced 2" square), or Cookie, (2-3 inch diameter)
2 1/2 qt. + 2 2/3 cups Milk or Juice
1/2 cup THICKENUP®
Preparation:
1. Cut thick slices of cake in half horizontally. Prick cake several times.
2. Stir liquid briskly while slowly adding ThickenUp. Continue stirring until dissolved.
3. Use 1/3 cup slurry per serving. Pour 1/2 of slurry into pan or serving plate. Place cake or cookies in single layer.
4. Pour remaining slurry over cake or cookie.
5. Cover and refrigerate at 40° F. or below until food is completely saturated, at least one hour.
6. Hold for service at internal temperature of 40° F. or below.
7. Serve one cake square or one cookie.
Note:
Foods prepared with a slurry should not contain nuts, seeds, raisins, dates, coconut, etc.
Measurements of liquid and ThickenUp may be adjusted to achieve desired consistency. Nutrition Information
Serving Size: 2 inch cake square or 1 cookie
Amount per Serving
Calories 144
% Daily Value (based on 2,000 calorie diet)
Fat 4g
Carbohydrates 23g
Protein 4g
Fluffy Fruit Dessert
Makes 1 serving.
Ingredients:
1/4 cup Whipped Topping
1/4 cup Fruit pie filling, pureed
Preparation:
1. Combine the whipped topping and pureed pie filling. Mix well.
2. Refrigerate until ready to serve.
Fruit Cobbler or Crisp
Makes 2 servings.
Ingredients:
1 cup Fruit Cobbler or Crisp, prepared
3 tsp. Fruit Juice or Milk
1 Tbsp. + 1 tsp. THICKENUP®
Preparation:
1. Place cobbler or crisp into blender or food processor.
2. Add juice or milk and process until smooth.
3. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
4. Pour into a bowl, cover and refrigerate until ready to serve or heat in microwave to desired temperature.
5. Use 1/3 cup per serving. Serve with vanilla ice cream or whipped topping, if desired.
6. Refrigerate leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Graham Cracker Crust
Makes 1 serving.
Ingredients:
1/3 cup Graham cracker crumbs
3 Tbsp. Milk
Preparation:
1. Place graham cracker crumbs and milk in a small bowl. Stir to combine.
2. Refrigerate for 10-15 minutes.
3. Keep softened crumbs refrigerated until ready to use.
Quick and Easy Pie:
1. Prepare the Easy Graham Cracker Crust recipe. 2. Top with your favorite pudding, mousse, or pureed filling. 3. Refrigerate until ready to serve. 4. Garnish with whipped topping, if desired.
Quick and Easy Pie:
Pudding flavors: Vanilla, chocolate, butterscotch, lemon, cheesecake, banana or coconut.
Pie fillings: Lemon, pumpkin, pureed cherry, apple, blueberry, strawberry or peach.
Chocolate or Strawberry mousse
Peach Melba
Makes 2 servings.
Ingredients:
2 slices Pound Cake (1 inch slice)
1/3 cup Milk
1 Tbsp. THICKENUP®
1 cup Peaches, drained (liquid reserved)
1/4 cup + 1 Tbsp. Reserved peach liquid (add water, if necessary)
3 Tbsp. THICKENUP®
2 Tbsp. Strawberry Syrup
Whipped Topping (optional)
Preparation:
1. Crumble cake into blender or food processor.
2. Add milk and process until smooth.
3. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
4. Pour into a bowl, cover and refrigerate until ready to use.
5. Place peaches into blender or food processor.
6. Add reserved liquid and process until smooth.
7. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
8. Pour into a bowl, cover and refrigerate until ready to use.
9. When ready to serve, place 1/3 cup pureed pound cake onto a plate or individual dessert dish. Top with 1/2 cup pureed peaches and drizzle with 1 Tbsp. strawberry syrup. Garnish with whipped topping, if desired.
10. Refrigerate leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Poundcake
Makes 1 serving.
Ingredients:
1/3 cup Milk or Juice
1 tsp THICKENUP®
1 slice Biscuit, Angle Food Cake Pound Cake, (1-inch slice), Prepared
1 Tbsp. + 2 tsp THICKENUP®
2 1/2 Tbsp. Whipped Topping, Prepared (Optional)
Makes 6 servings.
Ingredients:
2 cups Milk or Juice
2 Tbsp THICKENUP®
6 slices Biscuit, Angle Food Cake Pound Cake, (1-inch slice), Prepared
1/2 cup + 2 Tbsp THICKENUP®
3/4 cup + 3 Tbsp. Whipped Topping, Prepared (Optional)
Makes 12 servings.
Ingredients:
1 qt Milk or Juice
1/4 cup THICKENUP®
12 slices Biscuit, Angle Food Cake Pound Cake, (1-inch slice), Prepared
1 1/4 cups Tbsp THICKENUP®
1 3/4 cups + 2 Tbsp Whipped Topping, Prepared (Optional)
Makes 24 servings.
Ingredients:
2 qt Milk or Juice
1/2 cup THICKENUP®
24 slices Biscuit, Angle Food Cake Pound Cake, (1-inch slice), Prepared
2 1/2 cups Tbsp THICKENUP®
3 3/4 cups Tbsp Whipped Topping, Prepared (Optional)
Preparation:
1. Stir first amount of liquid briskly while slowly adding first amount of THICKENUP®. Continue stirring until dissolved.
2. Use 1/3 cup of slurry per serving. Pour 1/2 of slurry into sheet pan.
3. Cut biscuits in half. Place biscuits cut side down or cake slices on top of slurry layer. Prick several times with a fork.
4. Pour remaining slurry over biscuits or cake.
5. Cover and refrigerate at 40°F. or below until completely saturated, at least one hour.
6. Cover and chill quickly (within 2 hours) to 40°F. or below.
7. Hold biscuit or pound cake cold for service at internal temperature of 40°F. or below.
8. Portion one slice of cake or two biscuit halves on plate, top with whipped topping.
Note:
1. Food prepared with a slurry should not contain nuts, seeds, raisins, dates, coconut, etc.
2. Measurements of liquid and THICKENUP® may be adjusted to achieve desired consistency. Nutrition Information
Serving Size: 1 slice
Pumpkin Cheesecake
Makes 1 serving.
Ingredients:
1/2 cup Canned pumpkin pie filling
1/2 cup Cheesecake flavored pudding, prepared
1 serving Easy Graham Cracker Crust, prepared
Whipped Topping (optional)
Preparation:
1. In a bowl, mix pumpkin pie filling and prepared pudding until thoroughly combined.
2. Spread prepared graham cracker crust onto a small plate or into an individual dessert dish.
3. Spread filling on top of the crust and garnish with whipped topping, if desired.
4. Cover and refrigerate until ready to serve.
5. Refrigerate leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Pureed Brownie or Bar
Makes 2 servings.
Ingredients:
2 servings Brownie or Bar (cut into 2"x3" pieces)*
1/2 cup Milk
2 Tbsp. THICKENUP®
*Brownie or bar should NOT contain nuts, seeds or coconut.
Preparation:
1. Crumble brownie into blender or food processor.
2. Add milk and process until smooth.
3. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
4. Pour into a bowl, cover and refrigerate until ready to serve.
5. Use approximately 1/3 cup per serving. If desired, use a spatula to flatten and shape to resemble a square.
6. Refrigerate leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Pureed Cake or Cookies
Makes 2 servings.
Ingredients:
2 squares of Cake (2" square, frosting removed), or
2 Cookies (2-3 inch diameter)
1/3 cup Milk or Juice
1 Tbsp. THICKENUP®
Preparation:
1. Crumble cake or cookies into blender or food processor.
2. Add milk and process until smooth.
3. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
4. Cover and refrigerate until ready to use.
5. Use approximately 1/4 - 1/3 cup per serving. If desired, use a butter knife or spatula to flatten and shape mixture into a square for cake and a round for a cookie.
6. Refrigerate leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
Strawberry Shortcake
Makes 2 servings.
Ingredients:
2 slices Biscuit or Pound Cake (1 inch slice)
1/2 cup Milk
1 Tbsp. THICKENUP®
1 cup Frozen Strawberries in syrup, thawed
3 Tbsp. THICKENUP®
Whipped Topping (optional)
Preparation:
1. Crumble cake into blender or food processor.
2. Add milk and process until smooth.
3. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
4. Pour into a bowl, cover and refrigerate until ready to use.
5. Place strawberries in syrup into blender or food processor.
6. Add THICKENUP® and blend briefly until mixed. Scrape down sides of container to make sure all thickener is blended in.
7. Pour into a bowl, cover and refrigerate until ready to use.
8. When ready to serve, place 1/3 cup pureed pound cake onto a plate or individual dessert dish. Top with 1/2 cup pureed strawberries and garnish with whipped topping, if desired.
9. Refrigerate leftovers immediately. Hold for up to 24 hours in refrigerator. Discard after 24 hours.
Note:
1. If using a blender to puree, additional liquid and THICKENUP® may need to be added to achieve desired consistency.
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