Bring corn syrup to boil over mild heat for 5 mins until thick.
Put into refrigerator for 4 hours.
Dig a hole in the middle of corn syrup& coat with glutinous rice flour.
Stretch along the hole, when it becomes a big ring and make it to 8 shape like 2 small rings and put 2 rings together.
Repeat till it like silk.
Finely ground the peanuts, mix it with sugar.
Cut the silk sugar into 6- 8 pieces, wrap it with peanut mixture.
Keep covered as it will clump once it is exposed to moisture.
Cut the ends off the dragon fruit, cut three slices and
Place dragon fruit flesh in a blender
Cut two 1/4 inch thick slices from the peeled dragon fruit to use as a garnish; set aside. Place the remaining dragon fruit into a blender along with the tangerine segments, lime juice, basil, brown sugar, and sparkling water. Puree until smooth. Stir in the crushed ice, and pour into glasses. Garnish with the reserved dragon fruit slices to serve.
Fill a blender halfway with ice cubes. Scoop out flesh from dragon fruit half and place in the blender. Add cream of coconut, rum, coconut milk, and pineapple chunks; puree until smooth. Pour into 2 glasses.
Combine dragon fruit, lemon juice, lemon skin and water into a non-stick pot.
simmer over medium heat until the fruit became soft & juicy.
add in sugar and leave to boil by increasing the heat.
in the other hand, try to press on the lemon skin for the pectin.
keep stirring the mixture constantly until thickened.
again place a teaspoon of the hot jelly to a chilled plate to test if it is ready for canning.
finally, off the heat and pour out the jelly into jars.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
Mix brown sugar and butter together in a bowl until creamy. Add eggs, one at a time, beating well after each one.
Combine flour, baking powder, and salt in a bowl.
Stir flour mixture, milk, and dragon eyes into the sugar mixture. Spoon batter into the prepared muffin tins.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Blend almonds in a blender until chopped; add chocolate chips and coconut. Blend mixture until a coarse powder forms. Mix yogurt into almond mixture using a spoon; add dragon fruit, pineapple, and honey. Blend until desired consistency is reached.
ombined.
Next form the candy bars: Line cookie sheets with
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Crush 5 of the candy bars.
Combine Cool Whip,
ard crack.
Use candy thermometer.
While candy is cooking, prepare
Chill the candy by keeping it in the
smooth layer. Refrigerate the candy to set the chocolate and
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
it is a forgiving recipe.
Put candy canes into a food
Combine both Chex cereals, pretzels and peanuts in large bowl. Melt the coating in microwave at 50% power, stirring every 2 minutes.
Pour melted coating over dry mix and stir until all is coated well.
Line two cookie sheets with wax paper and spread mix all over.
Chill at least 15 minutes.
Remove from pans by breaking apart like peanut brittle.
Store in Ziploc bags.
Refrigerate in humid weather.
Makes a very large amount of candy.
May want to halve the recipe.
CANDY:.
In a large saucepan
Line cookie sheets with waxed paper.
Place candy coating in medium microwave-safe bowl or 4-cup microwave-safe measuring cup. Microwave on Medium for 3 to 4 minutes, stirring once halfway through melting.
Stir in chow mein noodles and peanuts.
Drop by teaspoons onto waxed paper-lined cookie sheets.
Let stand until set.
Store in refrigerator.
Makes 3 dozen cookies.