Type what you have

Ingredients

• ✓ salt
• egg white
• cream of tartar
• sugar
• lemon zest

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
2. 2 In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
3. 3 Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.

By Missy

Ingredients

• ✓ salt
• water
• white rice
• milk
• white sugar
• cinnamon stick

Instructions

1. 1 Combine water and rice in a bowl; soak at least 30 minutes.
2. 2 Bring water and rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Stir milk, sugar, cinnamon stick, and salt into rice; simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.

By CookieJar

Ingredients

• ✓ salt
• tapioca starch
• white sugar
• butter
• egg
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Place tapioca flour in a large bowl. Add sugar, butter, eggs, cinnamon, and salt. Mix well until a soft dough forms.
3. 3 Pinch off a small piece of dough and roll out into a rope the length of a pencil on your work surface; coil tightly into a spiral. Repeat with remaining dough. Arrange spirals on baking sheets.
4. 4 Bake in the preheated oven until cooked on the bottom but still pale on top, about 15 minutes.

By Erick

Ingredients

• ✓ salt
• milk
• white sugar
• sucralose sweetener
• vanilla extract
• baking soda
• water

Instructions

1. 1 Combine milk, sugar, sweetener, and vanilla in the biggest pot you have. Place over medium heat and stir until sugar dissolves. Increase heat and bring to a rolling boil.
2. 2 As soon as it boils, combine water and baking soda in a small bowl and stir to dissolve; don't worry if it doesn't dissolve completely.
3. 3 Remove pot from the stove and place in the sink. Add baking soda mixture and stir vigorously as milk will expand rapidly-be prepared! When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer. It may concern you that it will scorch, but it should be practically boiling. Cook, checking and stirring occasionally, until it turns a deep golden brown, about 1 hour.
4. 4 After the mixture has turned dark caramel in color, check it more frequently. The longer you cook it after the color change, the thicker it will be. For a consistency similar to caramel, cook for another 15 minutes. For a thicker, spreadable consistency, cook for another 20 to 25 minutes. For a candy-like consistency, cook it even longer. Just remember that it will thicken up tremendously after cooling.
5. 5 Once you're ready, pour the caramel into a plastic container with a lid, or pour into jars. It can be kept without refrigeration, but with refrigeration it is good for many weeks.

By skylar

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• nutmeg
• cinnamon
• sugar
• butter
• lime zest
• lime juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 large baking sheets.
2. 2 Stir together flour, baking powder, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, and salt in a medium bowl until well combined; set aside.
3. 3 Stir together 1/3 cup sugar, remaining 1/4 teaspoon nutmeg, and remaining 1/4 teaspoon cinnamon in a separate bowl until well combined; set aside.
4. 4 Cream together remaining 1 cup sugar, butter, and lime zest in a large bowl until light and fluffy. Gradually beat in lime juice, then mix in flour mixture 1/2 cup at a time. Form dough into walnut-sized balls and roll in sugar-spice mixture. Arrange 1-inch apart onto the prepared baking sheets. Flatten balls slightly using a decorative cookie stamp or the bottom of a glass.
5. 5 Bake in the preheated oven until the edges of cookies turn golden brown, 13 to 16 minutes. Cool cookies on wire racks, then store in an airtight container for up to 1 week.

By Valerie Shumway-Khan

Ingredients

• ✓ salt
• all-purpose flour
• confectioners' sugar
• cornstarch
• butter
• white sugar
• vanilla extract
• dulce de leche
• confectioners' sugar

Instructions

1. 1 Mix flour, 1/2 cup confectioners' sugar, cornstarch, and salt together in a bowl.
2. 2 Beat butter with an electric mixer in a separate bowl until soft and fluffy. Mix in white sugar and vanilla until well combined.
3. 3 Add dry ingredients to wet ingredients in 3 batches, beating until just blended after each addition. Divide dough in half, roll each half into a log, and refrigerate until firm, about 2 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Slice dough logs into forty-eight 1/4-inch-thick cookies and place onto ungreased baking sheets.
6. 6 Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
7. 7 Remove from the oven and let cool for 1 minute on the baking sheet. Transfer cookies to wire racks to cool completely, 25 to 30 minutes.
8. 8 Use a knife to generously spread dulce de leche onto 1/2 of the cooled cookies. Sandwich remaining cookies on top and place onto a serving tray.
9. 9 Lightly dust finished cookies with remaining confectioners' sugar.

By vegchef

Ingredients

• ✓ salt
• white sugar
• butter
• egg
• coconut
• all-purpose flour
• baking powder
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
4. 4 Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

By 4eversmiling

Ingredients

• ✓ salt
• sweetened condensed milk
• milk
• egg
• butter
• all-purpose flour
• sugar
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Place condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan.
3. 3 Bake in the preheated oven until golden brown, about 40 minutes.

By Gi_BR

Ingredients

• ✓ salt
• sweetened condensed milk
• butter
• all-purpose flour
• butter
• powdered sugar
• pisco
• brandy
• baking powder
• powdered sugar

Instructions

1. 1 Combine condensed milk and butter for filling in a pot over medium-low heat. Simmer, stirring occasionally, until it coats the back of a spoon and becomes caramelized, about 2 hours.
2. 2 While the filling is simmering, mix flour, butter, powdered sugar, pisco, baking powder, and salt for cookies in a stand mixer fitted with the paddle attachment until a dough forms.
3. 3 Shape dough into a disc and wrap in plastic wrap. Refrigerate for 15 to 30 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch or 3/16 inch. Use a small cookie cutter to cut approximately 80 circles. Transfer cookies to the prepared baking sheets; prick each cookie once with the tines of a fork.
6. 6 Bake cookies in the preheated oven until edges are just golden, about 12 minutes, switching racks halfway through; do not let them brown. Remove oven and transfer to a wire rack. Repeat to cook remaining cookies.
7. 7 When the filling has finished simmering, let it cool slightly, about 15 minutes.
8. 8 Spread filling over one side of 2 cookies, and press together like sandwiches. Roll in powdered sugar to coat. Repeat to fill and coat remaining cookies.

By Kara Marie Cormier

Ingredients

• ✓ salt
• water
• short grain rice
• lime peel
• water
• cinnamon stick
• anise seed
• evaporated milk
• condensed milk
• vanilla extract
• raisin

Instructions

1. 1 Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
2. 2 While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
3. 3 After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
4. 4 If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

By gator10

Ingredients

• ✓ salt
• all-purpose flour
• instant coffee powder
• baking soda
• baking powder
• brown sugar
• white sugar
• shortening
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
2. 2 Whisk flour, coffee powder, salt, baking soda, and baking powder together in a bowl.
3. 3 Combine brown sugar, white sugar, shortening, egg, milk, and vanilla in a large bowl; beat with an electric mixer until fluffy. Gradually mix in flour mixture until thoroughly combined.
4. 4 Shape dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use a fork to flatten balls to a thickness of 1/8 inch.
5. 5 Bake in the preheated oven, switching racks halfway through, until lightly browned, 8 to 10 minutes.
6. 6 Remove from the oven and transfer to wire racks to cool.

By Patty

Ingredients

• ✓ salt
• milk
• white sugar
• egg
• parmesan cheese
• butter
• coconut
• cornmeal
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
2. 2 Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

By limacla

Ingredients

• ✓ salt
• milk
• egg
• butter
• all-purpose flour
• sugar
• icing sugar
• instant yeast
• guava paste
• egg
• granulated sugar

Instructions

1. 1 Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).
2. 2 Place warm milk, egg, butter, flour, white sugar, icing sugar, salt, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Divide the dough into 4 or 5 equal parts depending on the size of the roscones you want to make. Take one piece of dough and roll it into a roll about 1/2 inch wide. Repeat with remaining dough. Flatten the rolls and fill evenly with guava paste.
4. 4 Roll the dough once again so the filling is in the middle and not seen from the outside. Take both ends and paste them together, forming a circle with a hole in the middle (like a doughnut). Place in an oiled baking pan, leaving room to grow. With a sharp, non-serrated knife, make some slits on the top just deep enough that you can see a bit of the filling.
5. 5 Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Brush beaten eggs over each roscone and sprinkle coarse sugar on top.
8. 8 Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.

By Cesar Centeno

Ingredients

• ✓ salt
• apricot
• water
• white sugar
• cinnamon
• nutmeg
• clove
• water
• active dry yeast
• shortening
• lard
• all-purpose flour
• oil

Instructions

1. 1 Bring apricots and 1 ½ cups water to a boil in a medium saucepan; cook until tender, about 15 minutes. Cool slightly; transfer apricot-water mixture to the bowl of a food processor.
2. 2 Add sugar, cinnamon, nutmeg, and cloves to the food processor; pulse until smooth. Set aside.
3. 3 Pour 1 cup lukewarm water into a large bowl; sprinkle yeast over top. Let stand until yeast dissolves, about 5 minutes. Mix in shortening and salt; gradually mix in flour using a sturdy spoon until dough forms. Knead dough on a floured surface until smooth and elastic, about 8 minutes (do not let dough rise).
4. 4 Roll out dough to ¼- to ⅛-inch thickness; cut into circles with a large biscuit cutter or round cookie cutter. Spoon about 1 tablespoon apricot filling in centers of dough circles; fold over filling into semi-circles. Seal edges with fingers.
5. 5 Heat about 1 inch oil in a deep, heavy skillet over medium-high heat to 365 degrees F (185 degrees C). Carefully lower empanaditas into the hot oil. Fry; flipping once, until golden brown. Drain on paper towels.

By Delilah Lopez

Ingredients

• ✓ salt
• vegetable oil
• white sugar
• white sugar
• cream cheese
• egg
• parmesan cheese
• vanilla extract
• milk
• milk
• white sugar
• graham cracker crumb
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Coat insides of four 5 1/2-ounce ramekins with oil.
2. 2 Melt 1/2 cup plus 2 tablespoons sugar in a skillet over medium heat without stirring; swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each prepared ramekin to cover the bottoms. Place ramekins in a large baking dish.
3. 3 Whisk cream cheese, eggs, Parmesan cheese, vanilla extract, and salt together in a bowl until smooth.
4. 4 Heat milk in a small saucepan until almost simmering; stir in 1/2 cup sugar until dissolved. Stir into cream cheese mixture until custard combined.
5. 5 Spoon custard mixture into the prepared ramekins. Carefully add enough hot water to the roasting pan to come halfway up the sides of the ramekins.
6. 6 Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. Custard should jiggle as one mass, when shaken. Remove ramekins from the baking dish; cool to room temperature, about 20 minutes.
7. 7 Combine graham cracker crumbs and melted butter in a bowl; sprinkle over each flan. Refrigerate until fully chilled, at least 2 hours.
8. 8 Run a knife along edges of chilled flans; invert onto plates. Drizzle any remaining caramel on top.

By John Mitzewich

Ingredients

• ✓ salt
• all-purpose flour
• water

Instructions

1. 1 Gather all your ingredients, and preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk together flour and salt in a mixing bowl until well combined. Gradually stir in water, about 1/2 cup at a time, until a dough forms. When it gets too difficult to stir with a spoon, use your hands to mix it.
3. 3 Transfer dough to a floured work surface and knead until soft and pliable.
4. 4 Roll out to a thickness of 1/8 inch; cut desired shapes with cookie cutters.
5. 5 Transfer dough shapes to ungreased cookie sheets; use a toothpick to make a hole in each ornament for hanging.
6. 6 Bake in the preheated oven until hard, about 1 hour, switching racks halfway through.
7. 7 Remove from the oven and let cool to room temperature. Decorate as desired with acrylic paint and craft varnish to preserve. Thread a string through each hole.
8. 8 Decorate and enjoy!

By Phyllis

Ingredients

• ✓ salt
• all-purpose flour
• water

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine flour, water, and salt in a large bowl; mix well. Knead for 10 minutes until smooth.
3. 3 Transfer dough to a floured work surface; continue kneading until soft and pliable, adding more flour as needed if sticky.
4. 4 Roll out dough to ⅛-inch thickness; cut into desired shapes with cookie cutters.
5. 5 Place shapes on ungreased baking sheets. Use a toothpick or skewer to make a small hole in each ornament for hanging.
6. 6 Bake in the preheated oven until firm and dry, about 30 to 60 minutes depending on size and thickness. Cool completely on a wire rack before decorating.

By Darlene Coleman

Ingredients

• ✓ salt
• butter
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.
3. 3 Bake for 50 minutes. Sprinkle with sugar.

By Sally Box

Ingredients

• ✓ salt
• strawberry
• white sugar
• champagne

Instructions

1. 1 Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

By Tara Besares

Ingredients

• ✓ salt
• butter
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Combine the butter, flour and confectioners' sugar together. At first it will have a pie crust consistency. Roll into one large log and wrap in wax paper or plastic wrap. Chill for at least one hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Slice chilled log into 1/4 inch thick slices. Place cookies on a baking sheet. Bake in preheated oven until edges just begin to turn golden, about 10 minutes. Watch carefully so they don't burn.

By Linda K

Ingredients

• ✓ salt
• white rice
• white sugar
• milk
• butter

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
3. 3 Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

By Kim

Ingredients

• ✓ salt
• all-purpose flour
• baking soda
• cream of tartar
• white sugar

Instructions

1. 1 In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar.
2. 2 Attach a tag with the following recipe to the jar: Snickerdoodles 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1 cup of butter and 2 eggs. Pour in the snickerdoodle mix, and stir until a dough forms. In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet. 3. Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown. Cool on wire racks.

By Diane

Ingredients

• ✓ salt
• rhubarb
• sugar
• balsamic vinegar

Instructions

1. 1 Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.
2. 2 Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

By France Cevallos

Ingredients

• ✓ salt
• heavy cream
• vanilla pudding mix
• sour cream

Instructions

1. 1 Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.

By Stacey Ballis

Ingredients

• ✓ salt
• white chocolate
• sweetened condensed milk
• chocolate creme-filled sandwich cookie

Instructions

1. 1 In a heavy saucepan over low heat, melt white chocolate squares, sweetened condensed milk, and salt. Remove from heat; stir in crushed cookies.
2. 2 Spread evenly into a wax paper-lined 8-inch square pan. Chill in the refrigerator until firm, about 2 hours.
3. 3 Turn chilled fudge onto a cutting board; peel off wax paper. Cut fudge into squares. Store leftovers covered in the refrigerator.

By Allrecipes Member

Ingredients

• ✓ salt
• egg white
• white sugar
• cream of tartar
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
2. 2 Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
3. 3 Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

By Leigh Cotter

Ingredients

• ✓ salt
• all-purpose flour
• lard
• ice water

Instructions

1. 1 Whisk flour and salt together in a large bowl. Cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs.
2. 2 Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl.
3. 3 Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

By SandraJ

Ingredients

• ✓ salt
• white sugar
• cornstarch
• milk
• vanilla extract

Instructions

1. 1 In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
2. 2 Pour into individual molds rinsed with cold water; chill until firm and unmold.

By Sandra

Ingredients

• ✓ salt
• egg white
• vanilla extract
• semisweet chocolate chip
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (170 degrees C).
2. 2 Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.
3. 3 Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
4. 4 After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.

By Pat Kersteter

Ingredients

• ✓ salt
• egg white
• cream of tartar
• vanilla extract
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla; slowly beat in sugar until very stiff and glossy. Spread meringue mixture into a 9-inch pie plate to form a shell.
3. 3 Bake in the preheated oven for 50 minutes. Turn the oven off; leave meringue in oven for 1 hour. Let cool.

By Carol