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
• banana
• caramel sauce

Instructions

1. 1 Pulse banana and water in a food processor until chunky; add caramel sauce. Blend until completely smooth.

By VeganCourtney

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
• white sugar
• salt
• pumpkin seed

Instructions

1. 1 Line a baking sheet with parchment paper or a silicone mat.
2. 2 Combine sugar, water, and salt in a saucepan over medium heat. Bring to a boil, stirring constantly, until sugar has dissolved and turned a golden brown color. Immediately add pumpkin seeds and mix well to coat with the caramelized sugar.
3. 3 Spread the very hot pumpkin seed mix thinly onto the prepared baking sheet. Let cool to room temperature. Break or cut into bite-sized pieces. Store in an airtight container in a cool place or in the refrigerator.

By hirtamadl

Ingredients

• ✓ water
• ✓ water
• fresh yeast
• white sugar
• salt
• shortening
• bread flour

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
2. 2 In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
3. 3 Lightly oil two large bowls Divide the dough in half and place each half in a bowl; 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 Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.

By Annaxena

Ingredients

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

Instructions

1. 1 In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. 2 Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. 3 Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4. 4 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

By Marilyn VanDoren Sim

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
• carrot
• broccoli
• breast milk

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
2. 2 Transfer steamed carrots and broccoli to a blender or food processor. Add breast milk and water and blend until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread blended mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours.
4. 4 Transfer frozen cubes to a zip-top freezer bag and store in the freezer.

By Brenda Michelle Ratliff

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
• whole wheat flour
• active dry yeast
• salt
• honey
• vegetable oil
• all-purpose flour

Instructions

1. 1 Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
2. 2 Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
3. 3 Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

By Meghan Monahan

Ingredients

• ✓ water
• ✓ water
• shredded wheat cereal biscuit
• salt
• shortening
• molasses
• fresh yeast
• all-purpose flour
• vegetable oil

Instructions

1. 1 In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
2. 2 In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, 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 2 hours.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.

By Allegro

Ingredients

• ✓ water
• active dry yeast
• white sugar
• salt
• vegetable oil
• all-purpose flour

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets.
2. 2 In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. 3 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.
4. 4 Preheat oven to 325 degrees F (165 degrees C). Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
5. 5 Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool.

By Sandy

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
• ✓ water
• rolled oat
• honey
• butter
• salt
• active dry yeast
• bread flour
• honey
• rolled oat

Instructions

1. 1 In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
2. 2 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. 3 Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 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.
4. 4 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 two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
5. 5 Preheat an oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

By Leslie Vaughn

Ingredients

• ✓ water
• durum wheat flour
• vegetable oil
• salt

Instructions

1. 1 Stir flour, water, oil, and salt together in a medium bowl until well combined and pulling away from the sides. Turn dough out onto a well-floured surface and knead until smooth and pliable, about 10 minutes.
2. 2 Divide dough into 12 equal pieces. Form each piece into a round. Working with one round at a time while all others are covered with a damp cloth, flatten with the palm of your hand, then use a rolling pin to roll into 6- to 8-inch diameter circle.
3. 3 Heat a dry skillet or tava over medium-high heat. Cook one roti at a time in the hot skillet until golden with some darker brown spots, about 1 minute per side, As it cooks, roll the next roti. Serve warm.

By MARBALET

Ingredients

• ✓ water
• ✓ water
• cracked wheat
• active dry yeast
• butter
• salt
• molasses
• honey
• milk
• whole wheat flour
• all-purpose flour

Instructions

1. 1 In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in 1/3 cup of warm water. Let stand until creamy, about 10 minutes.
2. 2 Pour cracked wheat mixture into a large bowl. Stir in butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour, and 2 cups of all-purpose flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
3. 3 When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place 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 Deflate dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form into loaves. Place loaves into two lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven, 30 to 35 minutes, or until loaves sound hollow when tapped on top and bottom. Cool on racks.

By NMLARSON

Ingredients

• ✓ water
• lemon juice
• apple
• pear
• cinnamon stick

Instructions

1. 1 Fill a large bowl halfway with water. Add lemon juice and mix. Peel, core, and slice apples and pears, putting them in the lemon water to prevent browning.
2. 2 Drain fruit; do not rinse. Place drained fruit, 1/4 cup water, and cinnamon stick in a multi-functional electric pressure cooker (such as Instant Pot®). Set the Manual mode to high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, up to 15 minutes. Unlock lid. Remove and discard cinnamon stick. Pass the cooked fruit through a food mill; sauce will be slightly coarse. Blend fruit with an immersion blender for a smoother sauce.

By Buckwheat Queen

Ingredients

• ✓ water
• active dry yeast
• milk
• honey
• vegetable oil
• salt
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Place the warm water in large bowl. Sprinkle in yeast, stir until dissolved and let stand until creamy. Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and mix well. Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (there may be some flour left over).
2. 2 Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a lightly oiled bowl and turn the dough to grease the top. Cover the bowl 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. Punch the dough down and turn onto a lightly floured surface. Form dough into a loaf and place into the prepared pan. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C).
4. 4 Preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack.

By MARBALET

Ingredients

• ✓ water
• white bread
• butter
• cinnamon sugar
• confectioners' sugar

Instructions

1. 1 Roll the bread slices until very flat. Butter the bread, and sprinkle with cinnamon sugar. Starting on one side, roll up the bread slice until tight. Repeat with the second bread slice. Cut the bread rolls into 1 inch slices.
2. 2 Mix the confectioners' sugar with the water in a small bowl to make a thin frosting. Drizzle frosting over the bread slices, and serve.

By Jacqueline

Ingredients

• ✓ water
• ✓ water
• active dry yeast
• bread flour
• sugar
• oat
• whole wheat flour
• salt
• brown sugar
• vegetable oil
• bread flour

Instructions

1. 1 In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. 2 Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. 3 Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. 4 Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5. 5 Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

By J Drury

Ingredients

• ✓ water
• egg substitute
• vegetable oil
• sugar
• salt
• bread flour
• whole wheat flour
• yeast

Instructions

1. 1 Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
2. 2 After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

By Petal

Ingredients

• ✓ water
• bread flour
• potato flake
• milk powder
• white sugar
• salt
• vegetable oil
• active dry yeast

Instructions

1. 1 Place ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust.

By Kathy Nowell

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
• ✓ water
• active dry yeast
• white sugar
• all-purpose flour
• sugar
• salt
• butter
• parmesan cheese
• garlic powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
2. 2 Dissolve yeast and 2 pinches white sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Mix 4 cups flour, hot water, 3 tablespoons sugar, and salt together in a large mixing bowl; pour yeast mixture into the flour mixture and mix. Add remaining flour, one cup at a time, mixing well between additions. Continue to work the mixture until you have a dough; divide dough into 2 halves. Divide each half into 12 long breadsticks and arrange onto prepared baking sheets.
4. 4 Pour melted butter and sprinkle Parmesan cheese and garlic powder over the breadsticks.
5. 5 Bake in the preheated oven until golden brown, about 13 minutes.

By UtahMama

Ingredients

• ✓ water
• bread flour
• potato flake
• powdered milk
• white sugar
• salt
• margarine
• active dry yeast

Instructions

1. 1 Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Basic or White Bread setting. Start.

By Becky

Ingredients

• ✓ water
• white sugar
• watermelon rind
• salt
• white sugar
• lemongrass

Instructions

1. 1 Line a baking sheet with parchment paper and sprinkle 1/4 cup sugar all over the parchment.
2. 2 Place watermelon rind in a saucepan and cover with water; bring to a boil, reduce heat to medium, and simmer until slightly softened, about 5 minutes. Drain, rinse, rinse saucepan, and return watermelon to saucepan.
3. 3 Stir salt and enough water to cover into watermelon rind in the saucepan. Bring to a boil, reduce heat to medium, and simmer until softened, about 10 minutes. Drain, rinse, rinse saucepan, and transfer watermelon to a bowl.
4. 4 Combine 1/2 cup water, 1/2 cup white sugar, and lemongrass in the same saucepan; bring to a boil, add watermelon rind, and stir to coat. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid evaporates, about 30 minutes. Continue simmering, stirring constantly, until remaining liquid evaporates and watermelon rind has a gumdrop-like consistency, about 30 minutes more.
5. 5 Transfer watermelon rind to prepared baking sheet and roll to coat with sugar. Store in an airtight container.

By sueb