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 !
Mix all ingredients together-whisk thoroughly in a small dish.
Dip both sides of the bread and set in a small overnight dish.
Add remaining of the egg wash to the french toasts.
Cover and refrigerate overnight.
Uncover and cook on stovetop with non-stick spray.
Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!
-8 pumps of sugar-free Torani syrup (about 1/4 cup
small saucepan, bring the water to a boil over high
ith 1 1/2 cups sugar, the baking powder and salt
arkling lime water and stir- gently- to loosen the syrup at the
Combine sugar, rose water and 2 cups water in a medium saucepan. Stir over medium heat, without boiling, until sugar has dissolved. Add pears and simmer for 10 mins, or until pears are just tender.
Preheat broiler. Drain pears over a large heatproof bowl, reserving syrup. Cover syrup to keep warm. Place pears on a baking tray, drizzle with honey and sprinkle with jaggery. Broil until sugar has dissolved and pears are lightly browned. Serve warm or cold with warm rosewater syrup.
ogether walnuts, ground cinnamon, and sugar, then run through a food
Combine cocoa, sugar, and salt in a saucepan.
Add water, and mix until smooth.
Bring this mixture to a boil.
Boil for one minute, be careful this does not over boil.
Remove from heat and cool.
Add the vanilla.
My Note: djcummings review tell it like it is, and dijcmmings * TIP\" is right if it is grainy, just boil it for a bit longer. THANK YOU! dicummings.
n the side, prepare the sugar-water syrup till it has 3 string
up warm water in a small bowl. Combine sugar, corn syrup, vanilla, 1
he berries, lemonade concentrate and syrup. Blend until smooth. Pour the
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
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.
whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter
Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy
For the peaches and syrup: Adjust an oven rack to
Vanilla Infused Raw Sugar:
Pour sugar into a resealable jar, place
o a large bowl; beating sugar until blended. Add the eggs
Beat the eggs well.
Gradually beat the sugar into the eggs.
Sift dry ingredients and fold into the egg mixture.
Microwave milk and oil for 1 minute at 100% power and stir into the cake mixture.
Pour into greased dish and cook for 6 - 7 minutes on 100% power.
Keep aside.
Cook sugar, water and butter for 4 minutes at 100% power stirring after 2 minutes.
Add orange juice and zest and cook at 100% power until it boils.
Pour over warm cake.
Serve cold with whipped cream and tinned mandarin orange slices, if desired.