ake the water off the heat and add the sugar.
Stir
o a large bowl; beating sugar until blended. Add the eggs
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 !
1/2 cup boiling water.
Stir over low heat
round chuck, sherry, cornstarch, pepper, sugar, water and brown gravy mix.
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 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.
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
Simmer sugar, water and instant coffee 30 minutes in a large saucepan.
Cool.
Add vodka, brandy and vanilla.
Refrigerate. Use 1 cup of the syrup to 1 quart of vanilla ice cream.
Blend just until mixed and serve in footed goblets along with a short straw.
Chill goblets in freezer.
Makes a super gift.
Put the sugar, water, shortening, raisins, cinnamon, nutmeg and cloves on to boil at a slow simmer for 20 minutes.
Remove from heat and cool.
When cool, stir in 1 beaten egg, 2 scant cups of flour and the baking soda with a dash of salt.
Add the fruit and nuts.
Pour into a greased pan and bake at 350\u00b0 for about 40 minutes.
Be sure to test the cake as fruit will make it soft in places and if taken out before done, it will settle and fall.
b>water to a boil, slowly add 1/2 cup of the sugar
medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook
nd set aside.
Stir sugar, water, and gelatin together in a
b>water 2 Tbsp white grape wine 2 Tbsp wine 2 Tbsp Sugar
Mix sugar, water, vinegar, pimentos, salt and pepper together and boil for 5 minutes to make sauce.
Mix cornstarch and cold water.
Make a paste.
Add to sauce, stirring until thick and clear.
Wrap 1/2 water chestnut with 1/3 slice bacon.
Secure with toothpick.
Bake or broil until bacon is done, turning as necessary.
Dip bacon in sauce.
All this may be made and frozen. (Do not bake the bacon before freezing.)