f puree.
Place butter, sugar and vanilla in bowl of
ith a dough hook; add water, sugar and yeast. Swirl to combine
dd about 1/3 cup water, sugar, white pepper and salt.(Yes
Heat water & cardamom pods covered in a
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.
Mix the water, sugar, salt, soy sauce, and olive
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
Syrup: In small saucepan, combine water, sugar, brown sugar, butter& salt.
Bring to boiling.
Add vanilla.
Keep hot over low heat while mixing dumplings.
Dumplings:
Preheat oven to 375.
Stir together flour, sugar, baking powder& salt.
Combine milk& oil; add all at once to dry ingredients.
Stir just until combined.
Stir in chocolate chips& nuts.
Pour HOT syrup into an 8\"-square baking dish.
Drop 12 dumplings into syrup.
Bake at 375 for 25 minutes until done.
Serve warm with whipped cream or ice cream.
Whip egg white until frothy.
Add water, sugar and cinnamon.
In a 13x9\" cake pan, melt the margarine or butter.
Pour pecans in egg mixture, stir well, then pour into pan.
Bake at 250 for 1 to 1 1/2 hours, stirring every 15 minutes.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Preheat oven 400 degrees. Mix together water, sugar and salt. Crumble yeast into mixture. Stir until dissolved.
Then add eggs and shortening.
Mix in first by spoon and then by hand, mashed potatoes.
Knead until smooth.
Saute ground beef. Add onion, celery and carrots, cook until soft.
Add every thing else! (tomato sauce, tomato soup, tomato soup, tomatoes, water, sugar, worcestershire sauce, tabasco, salt, oregano, garlic salt, basil, celery salt, and pepper).
Simmer (covered because it splatters), for a good while (that's what it says). i usally don't time it, but let it sit on stove for at least an hour, some times two. I just add a bit more water if it gets too thick before supper time.
Stir often, so it does not burn on bottom!
Combine water, sugar and salt in a large saucepan.
Add carrots, stirring well.
Bring to a boil.
Reduce heat and cook until tender.
Drain carrots, reserving 1 cup of liquid.
Set carrots aside and keep warm.
Preheat oven to 350\u00b0.
Boil water, sugar and raisins together for 20 minutes.
Remove and add butter; let cool.
Add flavoring, cinnamon and allspice.
Add flour and nuts.
Bake for 25 to 30 minutes in 9-inch cake pan.
Makes 4 layers.
Put the water, sugar, salt and shortening in mixing
COMBINE soy sauce, lime juice, water, sugar, garlic, and chile paste in
Mix buttermilk and dry pudding mix together.
Fold in Cool Whip. Fold in drained fruit. Chill 30 minutes before serving.
You may substitute any fruit for fruit cocktail, if you prefer.
This recipe is sugar-free and fat-free.
In a saucepan, heat the water, sugar, honey and lemon juice until
br>Place 2/3 cup water in a small bowl. Sprinkle
Stir water, sugar, citric acid, and lemon extract together in a punch bowl until sugar and acid are completely dissolved; add ice and lemon slices.