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Colorful Homemade Playdough
Snack American

Colorful Homemade Playdough

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Bring water to a boil in a saucepan; remove from heat and set aside.
  2. 2 Mix flour, salt, cream of tartar, and soft drink mix together in a large bowl; stir vegetable oil into flour mixture. Add hot water and continue stirring until dough comes together.
  3. 3 When dough is cool enough to handle, turn it onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Store unused portions in refrigerator.

By Stacy Child

Mock Apple Pie I
Snack American

Mock Apple Pie I

4.4

Prep
20 min
Cook
45 min
Total
125 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Roll out half of the pastry and line one 9 inch pie plate. Place the crackers in the prepared crust.
  3. 3 In a saucepan, over high heat, bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool.
  4. 4 Pour syrup over the crackers. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
  5. 5 Bake in preheated oven for 30 to 35 minutes or until crust is crisp and golden. Let pie cool completely before serving.

By Carmela Sagendorf

Cashew Caramel Corn
Snack American

Cashew Caramel Corn

4.9

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Combine popcorn and cashews in a large roasting pan.
  3. 3 Combine brown sugar, butter, corn syrup, salt, and cream of tartar in a large saucepan; bring to a boil, stirring constantly, until a candy thermometer inserted into middle of syrup, not touching bottom of saucepan, reads 260 degrees F (127 degrees C), 6 to 8 minutes.
  4. 4 Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
  5. 5 Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. Form into balls while still warm, if desired.

By SugarDuJour

Lovely Lisa's Sweet and Salty Caramel Popcorn
Snack American

Lovely Lisa's Sweet and Salty Caramel Popcorn

4.3

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Line 2 large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside.
  2. 2 Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving unpopped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn.
  3. 3 Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees F (129 degrees C), about 10 minutes.
  4. 4 Remove caramel from heat. Stir vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat evenly. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes.
  5. 5 Break popcorn mixture into chunks. Store in airtight bags or containers.

By Lisa Marie

Tres Leches Cake from Reynolds Wrap®
Snack American

Tres Leches Cake from Reynolds Wrap®

Prep
30 min
Cook
25 min
Total
235 min

Instructions

  1. 1 Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
  2. 2 Combine the flour, baking powder and salt in a medium bowl and set aside.
  3. 3 Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
  4. 4 Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
  5. 5 Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
  6. 6 Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
  7. 7 Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
  8. 8 Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

By Reynolds KitchensR

Cherry Delight with Walnut Crust
Snack

Cherry Delight with Walnut Crust

4.6

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. 2 Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
  3. 3 Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
  4. 4 Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.

By BUCHKO

Mummy's Tea Bread
Snack

Mummy's Tea Bread

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan.
  2. 2 Place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. Stir together and set aside to cool. Once cool, mix in the egg.
  3. 3 Stir the flour, baking soda, and cream of tartar together in a bowl. Pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. Mix in the vanilla extract and, if desired, walnuts. Pour batter into prepared loaf pan.
  4. 4 Bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely. Wrap in aluminum foil and store in the refrigerator.

By CR de Q

Blueberry Dessert
Snack

Blueberry Dessert

3.5

Prep
25 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
  3. 3 With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
  4. 4 Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
  5. 5 Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.

By DECEMBER0

Peach Monkey Bread
Snack

Peach Monkey Bread

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C). Grease a 9-inch round pan.
  2. 2 Mix all-purpose flour, whole-wheat flour, baking powder, sugar, cream of tartar, and salt together in a large bowl. Blend 1/3 cup vegetable oil and butter into the flour mixture until it looks like bread crumbs. Stir milk into the mixture to form a dough. Roll the dough into balls smaller than 1 inch in diameter and arrange into the prepared pan. Drizzle 1/3 cup vegetable oil over the dough.
  3. 3 Sprinkle chopped walnuts over the dough; top with peach cubes. Stir maple syrup and cinnamon together in a small bowl; drizzle evenly over the peaches and walnuts.
  4. 4 Bake in the preheated oven until the edges of the dough is golden brown, 10 to 12 minutes.

By Msuew

Miss Julie's Pumpkin Meringue Pie
Snack

Miss Julie's Pumpkin Meringue Pie

Prep
40 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
  3. 3 Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
  4. 4 Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C).
  6. 6 Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
  7. 7 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
  8. 8 While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
  9. 9 Spoon meringue onto the pie, using the back of a spoon to form small peaks.
  10. 10 Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

By Julie

Jan's Cinnamon and Maple Swirl "Better"-Cream Coffee Cake
Snack

Jan's Cinnamon and Maple Swirl "Better"-Cream Coffee Cake

4.3

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
  2. 2 Mix white sugar, flour, 3/4 cup cinnamon, and 3 tablespoons non-dairy butter together in a stand mixer until well blended. Transfer to a bowl.
  3. 3 Mix 1 cup brown sugar, 2 tablespoons cinnamon, cocoa powder, and 1/4 teaspoon salt together in a stand mixer until well blended. Transfer to a separate bowl.
  4. 4 Measure 1 1/2 cups Lactaid® milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar.
  5. 5 Mix cottage cheese, 1 1/2 cups white sugar, and 1/3 cup brown sugar together in a stand mixer. Whip until mixture is smooth and creamy. Add non-dairy butter or margarine and whip until smooth. Add eggs one at a time, beating well before adding the next one. Mix in vanilla and maple extracts and salt. Mix in 2 cups flour.
  6. 6 Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well.
  7. 7 Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture.
  8. 8 Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter.
  9. 9 Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping.
  10. 10 Bake in preheated oven until a toothpick inserted in the center comes out clean, 60 to 90 minutes. Cool and remove from pan.

By Lactaid

Vegan Meringues
Dessert American

Vegan Meringues

4.5

Prep
30 min
Cook
90 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
  2. 2 Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
  3. 3 Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

By ritaturner

Easy Cloud Bread
Breakfast American

Easy Cloud Bread

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
  3. 3 Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
  4. 4 Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
  5. 5 Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

By TheWickedNoodle

Foolproof Swiss Meringue
Dessert American

Foolproof Swiss Meringue

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Bring 2 cups of water to a simmer in a medium pot.
  2. 2 Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
  3. 3 Reduce the heat under the simmering water and place the stand mixer bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from the heat immediately.
  4. 4 Place the bowl onto the stand mixer and attach the whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes; the mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
  5. 5 Use meringue immediately.

By Zaya

Maple Meringues
Dessert American

Maple Meringues

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
  3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Meringue Bones
Dessert American

Meringue Bones

4.6

Prep
30 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
  2. 2 Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy.
  3. 3 Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract.
  4. 4 Spoon the meringue into a pastry bag fitted with a small tip.
  5. 5 Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
  6. 6 Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour.
  7. 7 Gently and carefully remove cookies from aluminum to prevent broken bones.

By Sarah Christina Dirkse

Peppermint Meringues
Dessert American

Peppermint Meringues

4.7

Prep
20 min
Cook
90 min
Total
300 min

Instructions

  1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil or parchment paper.
  2. 2 In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
  3. 3 Bake for 1 ½ hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

By KATHY

Fluffy White Frosting
Dessert American

Fluffy White Frosting

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Stir sugar, water, and cream of tartar together in a saucepan. Cook over medium-high heat until sugar is dissolved and syrup is bubbly.
  2. 2 Beat egg whites and vanilla in a glass, metal, or ceramic bowl until foamy. Gradually add hot syrup mixture, continuing to beat until stiff peaks form, about 7 to 10 minutes.

By Vickie

Pecan Praline Cookies
Dessert American

Pecan Praline Cookies

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (170 degrees C).
  2. 2 Place crackers to cover bottom of a 10x15-inch baking pan.
  3. 3 Combine sugar, butter, and cream of tartar in a saucepan; heat to a boil. Add pecans; pour mixture over crackers.
  4. 4 Bake in the preheated oven for 10 minutes. Cool in the pan about 3 minutes; remove from pan while still warm.

By EVANSDL

Baked Alaska
Dessert American

Baked Alaska

4.6

Prep
25 min
Cook
10 min
Total
635 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Line the bottom and sides of an 8-inch round mixing bowl with plastic wrap. Pack softened ice cream into the prepared bowl, then flatten the top and cover with more plastic wrap. Freeze until firm, 8 hours to overnight.
  3. 3 Beat egg whites, sugar, cream of tartar, and salt in a mixing bowl until stiff peaks form.
  4. 4 Line a baking sheet with parchment paper and place cake in the center. Remove ice cream from the freezer, discard plastic wrap, and turn ice cream out on top of cake.
  5. 5 Quickly spread meringue over ice cream and cake, swirling in decorative patterns if desired. Freeze for 2 hours.
  6. 6 Preheat the oven to 425 degrees F (220 degrees C).
  7. 7 Bake cake on the lowest oven shelf until meringue is light brown, 8 to 10 minutes.
  8. 8 Slice and enjoy!

By shirleyo

Frozen Key Lime Pie
Dessert American

Frozen Key Lime Pie

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Beat egg yolks in a large bowl until very light and fluffy. Add sweetened condensed milk; beat until doubled in volume. Beat in lime juice; refrigerate yolk mixture until ready to use.
  2. 2 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy; gradually add sugar and cream of tartar, continuing to beat until stiff peaks form.
  3. 3 Gently fold egg whites into yolk mixture until well blended; pour into crust and freeze. Serve frozen.

By Allie

Chocolate Meringue Cookies
Dessert American

Chocolate Meringue Cookies

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Beat egg whites, vanilla, and cream of tartar in a glass, metal, or ceramic bowl until soft peaks form. Slowly add sugar and continue to beat until stiff peaks form and mixture becomes glossy. Fold in cocoa powder and chocolate chips. Drop mixture by teaspoonfuls onto the prepared cookie sheet.
  3. 3 Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool to room temperature.

By Madonna

Angel Food Cake
Dessert American

Angel Food Cake

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Clean and fully dry a 10-inch tube pan.
  2. 2 Sift together flour, and 3/4 cup sugar, set aside.
  3. 3 Whip egg whites, along with vanilla, cream of tartar, and salt, in a large bowl to medium stiff peaks. Gradually add remaining 3/4 cup sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, 1/3 at a time. Do not overmix. Put the batter into the tube pan.
  4. 4 Bake in the preheated oven until the cake springs back when touched, 40 to 45 minutes.
  5. 5 Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

By Krissyp

Syd's Angel Food Cake
Dessert American

Syd's Angel Food Cake

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Beat egg whites until stiff peaks form. Mix in cream of tartar, vanilla extract, and almond extract.
  2. 2 Sift together flour, sugar, and salt. Repeat five times.
  3. 3 Gently fold flour mixture into beaten egg whites.
  4. 4 Pour batter into an ungreased 10-inch tube pan.
  5. 5 Place the pan in a cold oven. Turn the oven on and set it to 325 degrees F (165degrees C). Bake until cake is golden brown, about 1 hour.
  6. 6 Invert the tube pan and let cake cool to room temperature before removing from the pan.
  7. 7 Garnish with strawberries.

By Syd

Strawberry Malted Milk Meringues
Dessert American

Strawberry Malted Milk Meringues

5.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Fit a large round pastry tip in a pastry bag. Set bag, tip side down, in a large, tall cup and fold edges over cup rim for easy filling.
  2. 2 Pulverize freeze-dried strawberries in a food processor. Measure out 3 tablespoons strawberry powder. Use any leftovers for dusting the plate or another use.
  3. 3 Whisk together egg whites and sugar in a bowl set over a pot of simmering water. Whisk until sugar has dissolved, about 4 minutes. Transfer to a large bowl. Add cream of tartar. Beat with an electric mixer at low speed until mixture starts to foam. Continue beating at high speed until glossy and stiff peaks form (tips stand straight). Fold in 3 tablespoons strawberry powder, milk powder, and vanilla.
  4. 4 Paint stripes of red gel food coloring (if using) inside the pastry bag. Carefully fill pastry bag with meringue mixture. Dot corners of a baking sheet with meringue, then line with parchment paper. (The dots will keep the paper in place.)
  5. 5 Pipe quarter-size meringue dollops on the baking sheet, pulling bag straight up and spacing about 1 inch apart.
  6. 6 Bake in the preheated oven until meringues are firm and easily peel off the parchment, 60 to 75 minutes.

By Irvin Lin