ust with cocoa powder. Pour boiling water over chocolate in medium
edium bowl and pour the boiling water over it.
Whisk
Heat oven to 350. Line muffin tins, or spray with Pam.
Sift together dry ingredients.
Add eggs, milk, oil, and vanilla.
Beat on medium speed 2 minutes.
Stir in boiling water. Batter will be thin, but it's ok.
Fill cupcakes no more than 2/3 full with batter.
Bake 22-25 minutes until toothpick comes out clean.
Alternates: Grease and flour pans. 9x13 pan, 35-40 minutes. 12-cup Bundt cake, 50-55 minutes. 2-9\" round, 30-35 minutes.
In bowl, combine shortening and boiling water.
Stir until shortening melts; add flour, salt and baking powder.
Chill. Makes 8-inch double crusts.
Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
Put shortening in a mixing bowl, pour boiling water over, and stir until smooth.
Measure flour, sift with salt and baking powder. Add to the shortening and water mixture, mixing only until blended. Chill before using.
Place shortening and milk in a large heatproof bowl.
Pour in boiling water and whisk until mixture is the consistency of heavy cream.
In a medium bowl, mix together flour and salt.
Add to shortening mixture.
Mix with a wooden spoon just until dough forms a ball.
Refrigerate before rolling out.
Makes 1 double crust (8 servings).
galley bowl and pour boiling water over them until they
uart kettle and heat to boiling; reduce heat, cover and simmer
Combine the boiling water and 1/3 cup
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
o this step, but having boiling water ready for use will
n a rack in a boiling water canner. Fill the canner
hole bowl over a low-boiling pot of water for 1
Combine all ingredients in a blender container and process until smooth.
(It is not recommended making it without a blender in which recipes require consistency.)
It can be stored in refrigerator up to three days, but can be used immediately.
When used in puddings or pie fillings like the original, it will thicken when adding lemon or lime juice (add lemon or lime extract to compensate).
Makes about 1 3/4 cups or amount needed when recipes calls for a 14 ounce can of sweetened condensed milk.
Combine boiling water, sugar, salt and pepper.<
Combine gelatin in 1 cup boiling water.
Set aside to cool. Preheat oven to 275\u00b0.
Combine nonfat dry milk and 3 cups water. Add canned milk and sugar and gelatin mix.
Blend yogurt with remaining water and add to mixture.
Cover bowl with dish towel and put in oven.
Turn oven off.
Leave in oven 8 to 10 hours. If yogurt hasn't gelled, reheat oven and replace in oven for another 6 to 8 hours with oven off.
It will stiffen more when refrigerated.
May also be used in place of sour cream in recipes.
ell blended.
Pour in boiling water and stir.
Pour
edium heat, stir together the boiling water and bouillon granules until
Cook noodles in boiling water until al dente, drain