Stir together all ingredients in a large bowl.Cover and chill 24 hours.Store in refrigerator up to 2 weeks. ...
In a small saucepan, combine the water, corn syrup, and sugar; place pan over medium heat and stir until the sugar dissolves.Increas the heat and boil without stirring for 1 minute.Turn off the heat ...
Put blackberries in a fine-mesh sieve set over a medium bowl; press them through the mesh with the back of a wooden spoon, scraping the pulp gently across the mesh to extract as much juice and solid ...
Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick ...
In a bowl stir together hot coffee and sugar and stir until the sugar is dissolved, then add in vanilla.Pour into an 8-inch metal baking pan and freeze, stirring every 30 minutes, until slushy (this ...
In food processor, pulse flour, salt butter and vegetable shortening until in large crumbs.Add cold water; pulse until mixture starts to form a ball. (Do not overmix).Shape dough into round disc.Cov ...
In a large bowl, combine the oats and buttermilk and let stand for about 15 minutes.Meanwhile, in a small saucepan, toast the pecans over medium heat, stirring often, until fragrant and lightly brow ...
Reserve about 1/2 cup juice and mix the cornstarch in it.(4-5 tbsp, depending on how thick you like your filling)Mix sugar with cherries and juices and cook till bubbling.Stir constantly if cooking ...
Place all ingredients except the oil into a blender. Blend on high for one minute until mixed well, then turn blender off and taste. Adjust with more Splenda if you want a little sweeter vinaigrette ...
Preheat oven to 400 degrees. In a large bowl, sift together the dry ingredients. Finely chop the butter. By hand or in a food processor, blend with the dry ingredients. The mixture should not be tho ...