Type what you have

Ingredients

• ✓ water
• tropical punch drink mix powder

Instructions

1. 1 Combine water and drink mix powder in a squeeze bottle; seal and shake well to blend. Squeeze over shaved ice.

By JONAR

Ingredients

• ✓ water
• chia seed

Instructions

1. 1 Combine water and chia seeds in a small, sealable jar. Shake 5 seconds; rest 1 minute. Shake 15 seconds more; refrigerate until gelatinous, about 10 minutes.

By OBCook

Ingredients

• ✓ water
• ✓ water
• fruit flavored gelatin mix
• evaporated milk
• whipped topping

Instructions

1. 1 Gather all ingredients. Coat a 9x13 inch dish with cooking spray.
2. 2 Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
3. 3 Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
4. 4 Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

By Ryan Scholl

Ingredients

• ✓ water
• ✓ water
• grape gelatin mix
• straw
• toothpick

Instructions

1. 1 Whisk the gelatin mix with the boiling water in a bowl until dissolved. Pour cold water into the gelatin mixture; stir. Transfer the mixture to a small bowl.
2. 2 Stick eight 2-inch straws around the mold to serve as the "legs," 4 on each side.
3. 3 Refrigerate until gelatin is set, about 4 hours. Poke 2 toothpicks into the gelatin to serve as the "eyes."

By CandyCookies

Ingredients

• ✓ water
• sugar
• cranberry

Instructions

1. 1 Heat sugar and water in a small saucepan over medium heat; cook and stir until sugar dissolves, about 3 minutes. Remove from heat; cool until lukewarm.
2. 2 Stir cranberries into syrup until coated. Cover and refrigerate 8 hours to overnight.
3. 3 Sprinkle sugar on a baking sheet; line a second baking sheet with parchment paper.
4. 4 Drain cranberries well; roll in sugar on prepared sheet until evenly coated. Transfer to parchment-lined sheet in a single layer. Let dry until set, about 3 hours.

By nch

Ingredients

• ✓ water
• ✓ water
• kirby cucumber
• kosher salt
• garlic
• dill
• chile de arbol pepper

Instructions

1. 1 Pour 1/2 gallon water into a large container or pot. Cover loosely and allow to sit for 24 hours to allow dissolved chlorine to escape.
2. 2 Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
3. 3 Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
4. 4 Wash cucumbers in cold water and remove any blossoms clinging to them. Quarter large cucumbers lengthwise; cut medium cucumbers in half lengthwise; leave gherkin-sized cucumbers whole.
5. 5 Peel and gently crush garlic cloves, but don't splinter them into fragments.
6. 6 Pour cooled salt water into a 1/2-gallon mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with dechlorinated water until cucumbers are just covered to avoid overly diluting brine.
7. 7 Loosely cover the jar and set it aside at room temperature; set the jar on a dish if it is full to catch any dribbles. Let sit undisturbed until fermentation begins, 12 to 24 hours.
8. 8 Refrigerate pickles in brine and loosely covered as they approach the pickling stage you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows but does not stop fermentation.

By Doug in Manhattan

Ingredients

• ✓ water
• peanut
• salt

Instructions

1. 1 Wash peanuts and place them in a pot. Add salt, then water to cover. Bring water to a boil.
2. 2 Let peanuts boil in water for at least 3 hours.
3. 3 After three hours, take out a peanut and try it – if it’s not soft enough, keep boiling until the desired softness is reached.

By Thelma

Ingredients

• ✓ water
• apple
• sugar
• lemon juice

Instructions

1. 1 Gather all the ingredients.
2. 2 Place apples in a large saucepan barely covered with water over medium-low heat; simmer until apples are tender, 15 to 20 minutes. Drain.
3. 3 Run apples through a food mill (or purée in a blender); return to the saucepan. Stir in sugar and lemon juice; cook over medium heat until sugar is dissolved and sauce is thickened, 3 to 5 minutes.

By Rachel

Ingredients

• ✓ water
• baking soda
• crescent roll dough
• pretzel salt
• cooking spray

Instructions

1. 1 Place a large stock pot over high heat. Add water and bring to a boil over high heat.
2. 2 Meanwhile shape crescents into desired shape and preheat air fryer to 350°
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C). Line the air fryer basket with a fitted piece of parchment. Generously spray with cooking spray.
4. 4 Once water is boiling, carefully add baking soda (it WILL bubble up!). Lower crescent rolls into the brine with a spider strainer; boil for 5 seconds. Transfer onto the parchment paper in the air fryer basket. Sprinkle with salt.
5. 5 Air fry until crescent rolls are cooked through and golden, about 12 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ water
• watermelon rind
• white sugar
• spearmint leaf
• basil

Instructions

1. 1 Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces.
2. 2 Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes.
3. 3 Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to the manufacturer's instructions until pieces are candied, 6 to 8 hours.

By BJMeltz

Ingredients

• ✓ water
• flour
• salt
• cream of tartar
• soft drink mix
• vegetable oil

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

Ingredients

• ✓ water
• ✓ water
• brown rice
• olive oil
• bread flour
• white sugar
• salt
• yeast

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
2. 2 Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.

By DANNO719

Ingredients

• ✓ water
• apple
• brown sugar
• lemon juice
• cinnamon

Instructions

1. 1 Combine apples, brown sugar, water, lemon juice, and cinnamon in a blender; blend until smooth.

By Tina M

Ingredients

• ✓ water
• egg
• ramen noodle
• dashi granules
• luncheon meat
• green onion

Instructions

1. 1 Bring 3 cups water to a boil in a pot; add eggs and boil until yolks are barely set, about 6 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Bring 2 cups water to a boil in the same pot. Add noodles and dashi. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes.
3. 3 Divide soup and noodles between two bowls; add eggs, luncheon meat, and green onion.

By Graam Liu

Ingredients

• ✓ water
• white sugar
• active dry yeast
• vegetable oil
• salt
• bread flour

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, 5 to 10 minutes.
3. 3 Mix oil and salt into the yeast. Mix in flour one cup at a time.
4. 4 Knead dough on a lightly floured surface until smooth.
5. 5 Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
6. 6 Punch dough down.
7. 7 Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5-inch loaf pans.
8. 8 Allow to rise until dough has topped the pans by one inch, about 30 minutes.
9. 9 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake the risen loaves in the preheated oven until golden brown for 30 minutes.
11. 11 Enjoy!

By Peg

Ingredients

• ✓ water
• ✓ water
• cooking spray
• gelatin
• white sugar
• vanilla extract
• salt
• coconut

Instructions

1. 1 Spray an 8-inch square baking pan with cooking spray.
2. 2 Mix cold water and gelatin together in a bowl until gelatin is dissolved.
3. 3 Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
4. 4 Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
5. 5 Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

By jowolf2

Ingredients

• ✓ water
• potato flake
• evaporated milk
• butter flavored shortening
• sugar
• salt
• all-purpose flour

Instructions

1. 1 Mix together boiling water, potato flakes, evaporated milk, shortening, sugar, and salt in a large bowl. Place in the refrigerator until thoroughly chilled.
2. 2 After dough is thoroughly chilled, add 3 cups flour, using a pastry blender to cut in.
3. 3 Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
4. 4 Heat an electric griddle to 375 degrees F (190 degrees C).
5. 5 Divide logs into 8 pieces of dough. Roll each piece to about the size of a 10-inch tortilla. Work additional remaining flour into rounds as needed. Use care to press lightly with the rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
6. 6 Bake on the griddle until golden brown and each round feels dry but not crisp, about 1 minute. Flip and turn lefse frequently.
7. 7 Cool on a cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.

By Helen H

Ingredients

• ✓ water
• active dry yeast
• sourdough starter
• vegetable oil
• all-purpose flour
• salt

Instructions

1. 1 In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C).
4. 4 Bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped.

By Jacquelyn Demery

Ingredients

• ✓ water
• all-purpose flour
• baking powder
• salt
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together flour, baking powder, and salt in a large bowl.
3. 3 Pour water and melted butter over flour mixture.
4. 4 Stir with a fork to make a ball.
5. 5 Turn dough out onto a lightly floured surface; knead gently about 10 times.
6. 6 Pat into a flat circle, 3/4- to 1-inch thick. Warm a greased frying pan over medium heat.
7. 7 Place dough in the hot pan and cook until browned, about 15 minutes per side. Use two lifters for easy turning.
8. 8 Slice, serve, and enjoy!

By Carol

Ingredients

• ✓ water
• honey
• vegetable oil
• whole wheat flour
• bread flour
• salt
• yeast

Instructions

1. 1 Place water, honey, oil, whole wheat flour, bread flour, salt, then yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.
2. 2 Run Whole Wheat cycle, light color setting.
3. 3 Remove loaf from the machine after the cycle is done, about 3 hours.

By Kathy Nowell

Ingredients

• ✓ water
• ✓ water
• popcorn
• white sugar
• corn syrup
• molasses
• butter
• salt

Instructions

1. 1 Place popcorn in a large bowl, with room for mixing. Fill another bowl with ice water. Butter several plates, one per each person who will be pulling taffy.
2. 2 Combine sugar, corn syrup, molasses, water, butter, and salt in a large 6-quart saucepan over medium heat; attach a candy thermometer. Bring to a boil, stirring frequently. Tip the pan slightly to melt the sugar crystals on the sides, scraping down with a wooden spoon. Heat until the mixture registers 300 to 310 degrees F (149 to 155 degrees C) on the thermometer or until a small amount of syrup drizzled into cold water turns hard, 7 to 10 minutes.
3. 3 Pour about 1 cup syrup onto each buttered plate. Let cool until safe to handle like a hot potato, 3 to 5 minutes. Pull syrup between your hands until a light golden brown color is achieved; the longer you pull it, the lighter it becomes. Twist into a long rope about 3/4-inch thick and place on back on a buttered plate to let taffy harden and cool. Break the hardened taffy apart.
4. 4 Pour the remaining hot syrup carefully over popcorn, while someone else quickly stirs the batch. Butter your hands and dip them in the ice water; working quickly to avoid burns and before taffy hardens, grab some of the popcorn mixture and form into a 3-inch ball. Repeat with the remaining popcorn.

By Dee Stillwell

Ingredients

• ✓ water
• active dry yeast
• sugar
• bread flour
• lard
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast and sugar in warm water in a large bowl. Stir in 2 cups flour, lard, and salt. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Lightly grease two 9x5-inch loaf pans.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Place bread in the preheated oven and lower the temperature to 375 degrees F (190 degrees C). Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 minutes.
7. 7 Serve and enjoy!

By Danialle

Ingredients

• ✓ water
• beet
• apple cider vinegar
• white sugar
• egg
• onion

Instructions

1. 1 Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
2. 2 Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
3. 3 Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.

By tam dewitt

Ingredients

• ✓ water
• banana
• honey
• vanilla extract
• egg
• whole wheat flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lightly grease 2 large baking sheets.
3. 3 Combine water, mashed bananas, honey, vanilla, and egg in a large bowl.
4. 4 Stir in whole-wheat flour and baking powder.
5. 5 Beat dough with an electric mixer on medium speed until ingredients are thoroughly combined, adding more water if needed.
6. 6 Turn dough onto a floured surface and knead until no longer sticky, 5 to 8 minutes.
7. 7 Roll out dough to 1/4-inch thickness and cut into mini shapes with your favorite cookie cutter.
8. 8 Place dough shapes on prepared baking sheets.
9. 9 Bake in preheated oven until cookies are lightly browned, about 20 minutes.
10. 10 Turn off the oven and leave cookies until thoroughly dry and crisp, 30 to 40 more minutes.
11. 11 Remove baking sheets from oven and allow cookies to cool on pans for 10 minutes. Transfer cookies to wire rack to fully cool.

By TheBritishBaker

Ingredients

• ✓ water
• white sugar
• apple pie spice
• biscuit dough
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Butter 6 muffin cups or line with paper liners.
2. 2 Combine white sugar and apple pie spice in a small bowl; roll dough pieces in sugar-spice mixture to coat.
3. 3 Divide dough pieces between the prepared muffin cups.
4. 4 Combine brown sugar, 3 tablespoons butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Boil mixture until sugar is completely dissolved, 2 to 3 minutes.
5. 5 Spoon brown sugar mixture over dough pieces.
6. 6 Bake in the preheated oven until golden and tops spring back when lightly pressed, 8 to 12 minutes.

By Lindsay Deaver

Ingredients

• ✓ water
• white sugar
• cinnamon
• salt
• egg white
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix sugar, cinnamon, and salt together in a small bowl.
3. 3 Whisk egg white and water together in a large bowl until frothy.
4. 4 Toss pecans in the egg white mixture to coat.
5. 5 Slowly pour in sugar mixture and stir until pecans are evenly coated.
6. 6 Spread onto a baking sheet.
7. 7 Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.
8. 8 Serve and enjoy!

By Alix

Ingredients

• ✓ water
• garlic
• dill seed
• black peppercorn
• kirby cucumber
• apple cider vinegar
• pickling salt

Instructions

1. 1 Divide garlic, dill, and peppercorns between 2 sterilized quart-size glass jars with lids. Wash cucumbers; trim and discard blossom ends. Cut each cucumber into 6 to 8 spears; pack vertically and snugly into jars.
2. 2 Combine vinegar, water, and salt in a medium saucepan over high heat; bring brine to a boil, stirring until salt dissolves.
3. 3 Divide brine between jars to cover spears, filling to within ½ inch from the top. Gently tap jars to remove any air bubbles. Add more brine if necessary until reaches ½ inch from the top. Wipe the rims with a moist paper towel to remove any residue.
4. 4 Cool completely, about 1 hour. Cover jars with lids. Refrigerate at least 48 hours (flavor improves with time). Store in refrigerator up to 1 month.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ water
• popcorn
• sugar
• corn syrup
• butter
• vanilla extract

Instructions

1. 1 Pop popcorn in a hot air popper according to manufacturer's instructions. Transfer to a large bowl; set aside
2. 2 Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; attach a candy thermometer to the saucepan and cook until mixture reaches 280 degrees F (138 degrees C), about 10 minutes. Off heat, stir in vanilla extract.
3. 3 Toss popcorn and toffee syrup together until evenly combined.

By Kaitlyn

Ingredients

• ✓ water
• raisin
• molasses
• sugar
• shortening
• all-purpose flour
• cinnamon
• baking soda

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch tube pan or two 8x4-inch loaf pans.
2. 2 Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Cool.
3. 3 Whisk flour, cinnamon, and baking soda together in a bowl; stir into raisin mixture until well combined; pour into the prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.

By Linda S

Ingredients

• ✓ water
• ✓ water
• ✓ water
• butter
• brown sugar
• active dry yeast
• kosher salt
• all-purpose flour
• vegetable oil
• baking soda
• cooking spray
• egg

Instructions

1. 1 Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
2. 2 Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
3. 3 Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
5. 5 Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
6. 6 Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
7. 7 Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
8. 8 Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.

By Simply Sundays