Take your slice of bread (if it is fresh, lightly toast it so it dries out or use stale / day old bread) & cut into 3 equal sized pieces.
Spread each side of bread with the peanut butter & drench in the bird seed.
Press the seed firmly onto the bread.
Poke a small hole through one end of each feeder & hang with string / twine etc, in a sheltered place away from predators.
Cook 2 cups oats in 2-inches of water.
Remove from heat; add lard and peanut butter.
Stir until melted.
Add rest of ingredients and mix well.
Cool and shape into balls.
Place into mesh bags.
Hang the bag on your bird feeder or a tree branch.
Wind a piece of wire around pinecone for hanger.
Mix small amount of peanut butter and bird seed together.
Roll pinecone in mixture; hang in tree.
Great to do in the Spring and Fall of the year.
o a large bowl; beating sugar until blended. Add the eggs
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
Combine Sugar, Water and Cornstarch in a saucepan,
to make sugar water:.
put sugar & water in saucepan, cook over high heat until all sugar is thoroughly dissloved.
set aside to cool.
bottle & refidgerate.
PUNCH:.
pour ALL ingredients into large punch bowl.
Stir to combine.
Add LOTS of ice.
SERVE in punch glasses OR tall glasses for the brave !
round chuck, sherry, cornstarch, pepper, sugar, water and brown gravy mix.
1/2 cup boiling water.
Stir over low heat
Dissolve sugar into water. Do not use honey in place of sugar. Honey
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
Prepare all the materials, vegetables cut into slices.
Prepare the sukiyaki sauce(warishita) with the following ratio.
Soy sauce : Mirin : Sugar : Water (ratio 6:3:1:1).
Stir fried the onion first.
Add carrots, stir fry together until they get tender.
Add the stems of chinese cabbage.
Add warishita(sukiyaki sauce).
Add all materials until it get boiled.
Check my youtube channel for full recipe, https://youtu.be/CWaO6yI-UTI.
Combine sugar, water, sugar replacement, egg whites and cream of tartar in top of a double boiler; beat at high speed for 1 minute.
Set over simmering water in the bottom of the double boiler.
Continue to beat at high speed for 4 to 5 minutes, or until soft peaks form.
Remove from heat.
Add vanilla to frosting; continue beating at high speed 1 to 2 minutes, or until thick enough to spread on a cooled cake.
cup of water.
Cream salt, sugar and shortening.
Add
Make tangzhong (water roux) by wisking together the
up.
Combine the brown sugar, water, butter, vanilla, and salt in
Sterilize 6 half-pint jars and lids and set them aside.
In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.
Line a 9-inch pie pan with pastry.
Form a decorative edge and freeze.
Preheat oven to 350\u00b0.
In a large saucepan, simmer boiled cider, butter, maple sugar or syrup and sugar, water and salt for several minutes.
Transfer to a large bowl and let cool slightly. Blend egg yolks with liquids, then fold in the whites gently, but thoroughly.
Pour into chilled pie shell and bake for 30 to 40 minutes
until set.
Give pie a generous dust of nutmeg.
Serve cooled with lightly sweetened whipped cream.
Makes 8 servings.
set aside.
Place berries, sugar, water and lemon juice in a