Type what you have

Ingredients

• ✓ sugar
• coconut milk
• cream-style corn
• rice flour

Instructions

1. 1 Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.

By lola

Ingredients

• ✓ sugar
• cantaloupe
• water
• evaporated milk

Instructions

1. 1 Combine cantaloupe, water, evaporated milk, and sugar in a large pitcher, stirring until sugar dissolves; refrigerate for 10 minutes. Divide cantaloupe mixture among 20 molds; freeze until firm, about 6 hours.

By Sporadic Cookie

Ingredients

• ✓ sugar
• water
• sweetened condensed milk
• evaporated milk
• egg yolk
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine sugar and water in a medium saucepan over medium-high heat. Bring to a boil without stirring to avoid the mixture crystallizing. Continue to boil, swirling the pan occasionally, until sugar syrup begins to brown, 7 to 10 minutes. Reduce the heat to medium low and watch the color.
3. 3 Once the caramel is a deep brown, 2 to 3 minutes, immediately pour it into a 10-inch flan mold. Carefully tilt the mold to make sure the whole bottom surface is covered.
4. 4 Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming; strain batter.
5. 5 Place a roasting pan large enough to hold the flan mold on the oven rack. Fold two 32-inch long sheets of foil lengthwise in quarters to make strips. Cross the strips and place the flan mold in the roasting pan, with the ends of the strips extending over the edges of the roasting pan. Crimp ends slightly to keep them in place.
6. 6 Slowly pour the custard mixture into the caramel-lined flan mold.
7. 7 Add enough hot water to the roasting pan to come halfway up the side of the mold. Cover the roasting pan with aluminum foil.
8. 8 Bake in the preheated oven until firm and a knife inserted near the center comes out clean, about 1 hour. Carefully remove the roasting pan from the oven. Carefully remove the flan mold from the roasting pan using the foil strips. Let cool on a wire rack, about 1 hour. Cover and chill in the refrigerator until completely cool, at least 4 hours or overnight.
9. 9 Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and carefully flip it over to release the flan from the mold for serving. Scrape any excess caramel from the mold over the flan.

By Hannah

Ingredients

• ✓ sugar
• butter
• egg
• cornstarch
• cream of tartar
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
3. 3 Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.

By John J Pacheco

Ingredients

• ✓ sugar
• oil
• all-purpose flour
• salt
• baking powder
• banana

Instructions

1. 1 Heat oil in a deep fryer or heavy-bottomed pan to 375 degrees F (190 degrees C).
2. 2 Sift flour, salt, and baking powder into a medium bowl.
3. 3 In a separate bowl, mash together bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
4. 4 Working in batches if necessary, drop spoonfuls of batter into hot oil and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

By TUNASUSHI

Ingredients

• ✓ sugar
• glutinous sweet rice
• coconut milk
• cocoa powder
• salt
• coconut milk

Instructions

1. 1 Combine rice and light coconut milk in a large pot; bring to a boil for 10 minutes, while stirring occasionally to keep rice from sticking to the bottom of the pot.
2. 2 Stir cocoa powder, sugar, and salt into rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until rice is tender, about 10 minutes more.
3. 3 Pour thick coconut milk into rice mixture; stir to combine. Serve hot.

By lola

Ingredients

• ✓ sugar
• rice flour
• water
• coconut milk
• tapioca starch
• yeast
• vanilla extract
• salt
• oil

Instructions

1. 1 Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well.
2. 2 Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.

By NPFamily Recipes

Ingredients

• ✓ sugar
• butter
• banana
• brown sugar
• cinnamon
• water
• flour
• cinnamon
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Stir in brown sugar and 1 dash of cinnamon. Mix well until bubbles start to appear. Add banana; cook, stirring gently, until it starts to brown, about 5 minutes. Transfer banana to a bowl; roughly slice into 1/4-inch chunks using a spoon. Let filling cool briefly.
2. 2 Whisk water and flour together in a small bowl to make the paste. Mix white sugar and 1/4 teaspoon cinnamon together in another small bowl.
3. 3 Lay 1 lumpia strip on a flat work surface. Place 3/4- to 1 teaspoon of filling in the lower corner of the wrapper; fold 1 corner over the filling and enclose, forming a triangle. Fold over the other edges to finish the triangle, smearing the last fold with the paste to seal. Place triangle on a plate, seam-side down. Repeat with remaining wrappers, filling, and paste.
4. 4 Heat 2 inches of oil in a skillet over medium-high heat. Fry the triangles in batches until golden brown, about 4 minutes per batch. Drain on a paper towel and sprinkle cinnamon sugar over the warm triangles.

By MattOlay V-H

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• salt
• coffee
• cooking oil
• egg yolk
• egg white
• cream of tartar
• white sugar

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
3. 3 Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.

By lola

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• salt
• vegetable oil
• egg yolk
• orange peel
• vanilla extract
• orange juice
• water
• egg white
• cream of tartar
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
2. 2 Stir flour, 1 cup sugar, baking powder, and salt together in a large bowl until well combined. Make a well in the center and add oil, egg yolks, orange peel, vanilla, orange juice, and water. Mix well by hand until smooth with no lumps. Set aside.
3. 3 Beat egg whites and cream of tartar in a large glass or metal mixing bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: egg whites should form soft mounds rather than a sharp peak.
4. 4 Fold flour mixture into egg whites until incorporated. Pour batter into the prepared muffin cups to about 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By lola

Ingredients

• ✓ sugar
• violet food coloring
• butter
• white sugar
• evaporated milk
• macapuno
• blue food coloring
• red food color
• cream of tartar
• egg white
• vegetable oil
• corn syrup
• egg yolk
• vanilla extract
• milk
• ube
• salt
• baking powder
• cake flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
2. 2 Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
3. 3 Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
5. 5 Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.

By Jackie

Ingredients

• ✓ sugar
• food coloring

Instructions

1. 1 Gather ingredients.
2. 2 Place sugar into a jar with a tight-fitting lid. Drip food coloring onto sugar, close the lid.
3. 3 Shake vigorously until blended and even in color, about 1 minute.

By Sue

Ingredients

• ✓ sugar
• ✓ sugar
• strawberry
• heavy cream

Instructions

1. 1 Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.
2. 2 Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• prickly pear juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Strain prickly pear juice through 2 layers of cheesecloth into a saucepan; add sugar. Bring to a boil over medium heat.
3. 3 Pour pear juice mixture onto the prepared baking sheet.
4. 4 Bake in the preheated oven until firm, about 5 minutes.
5. 5 Cool candy, at least 30 minutes. Cut into bite-sized pieces; wrap in plastic wrap.

By IFN Staff

Ingredients

• ✓ sugar
• water
• banana

Instructions

1. 1 In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
2. 2 When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
3. 3 Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.

By MERYL THE YOUNG CHEF

Ingredients

• ✓ sugar
• water
• peanut butter

Instructions

1. 1 Mix together the white sugar and water in a small saucepan over high heat and bring to a boil; boil for one minute. Remove from heat and stir in the peanut butter until melted well blended. Pour the warm sauce over ice cream to serve.

By MsRonnie7

Ingredients

• ✓ sugar
• water
• apple cider vinegar

Instructions

1. 1 In a saucepan, stir together the sugar, water and vinegar. Bring to a full rolling boil over medium-high heat. Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer. The temperature should reach 300 degrees F (149 degrees C). Remove from the heat, and pour onto two well buttered heavy dinner plates.
2. 2 When the candy begins to harden, pull from around the edges of the plates. Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist. Cool completely before storing in an airtight tin. Be careful! The candy will be very hot while pulling and cutting.

By John J Pacheco

Ingredients

• ✓ sugar
• golden syrup
• baking soda

Instructions

1. 1 Grease an 8-inch square cake pan. Fill a bowl with cold water.
2. 2 Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
3. 3 Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

By Nicola

Ingredients

• ✓ sugar
• brown sugar
• heavy cream

Instructions

1. 1 In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
2. 2 Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.

By LaMammaDi

Ingredients

• ✓ sugar
• ✓ sugar
• egg yolk
• vanilla bean paste
• heavy cream

Instructions

1. 1 Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
2. 2 Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
3. 3 Pour egg yolk-cream mixture into the remaining cream in the double boiler.
4. 4 Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
5. 5 Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
6. 6 Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
7. 7 Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
8. 8 Lightly tap the crystallized sugar with the back of a spoon to break it before eating.

By thedailygourmet

Ingredients

• ✓ sugar
• cocoa powder
• water
• amaretto

Instructions

1. 1 In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
2. 2 Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.

By Mary the Monkey

Ingredients

• ✓ sugar
• ✓ sugar
• ✓ sugar
• butter
• pretzel
• cream cheese
• whipped topping
• cornstarch
• crushed pineapple

Instructions

1. 1 In a medium bowl, mix together crushed pretzels, 1/2 cup sugar and melted butter until blended. Press into the bottom of a 9x9 inch baking dish.
2. 2 In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Fold in whipped topping. Spread over the pretzel layer in dish.
3. 3 In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice, and bring to a boil over medium heat. Cook, stirring until thickened, about 5 minutes. Stir in crushed pineapple. Spread over the whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.

By Bird

Ingredients

• ✓ sugar
• ✓ sugar
• strawberry
• egg yolk
• marsala wine

Instructions

1. 1 Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
2. 2 Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
3. 3 Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
4. 4 Spoon custard over the strawberries. Serve while custard is still warm.

By John Mitzewich

Ingredients

• ✓ sugar
• corn syrup
• peanut butter
• cornflake

Instructions

1. 1 Combine sugar and corn syrup in a large skillet over medium heat. Cook and stir until sugar has dissolved and mixture reaches a full boil. Remove from the heat. Add peanut butter; stir until thoroughly mixed. Stir in cornflakes.
2. 2 Drop spoonfuls of dough onto waxed paper and let cool.

By bakingmom

Ingredients

• ✓ sugar
• egg white
• coconut flakes

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating. Fold in coconut flakes with a spatula.
3. 3 Use 2 teaspoons to place little mounds of coconut mixture 2 inches apart onto the baking sheets.
4. 4 Bake in the preheated oven until lightly browned, 15 to 20 minutes, depending on the size of the cookies. Allow to cool on baking sheet for a few minutes, then carefully transfer onto a wire rack to cool completely.

By vewohl

Ingredients

• ✓ sugar
• cornstarch
• water
• butter
• vanilla extract

Instructions

1. 1 In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

By Diane Lloyd

Ingredients

• ✓ sugar
• all-purpose flour
• cocoa powder
• salt
• baking powder

Instructions

1. 1 Combine sugar, flour, cocoa powder, salt, and baking powder in a resealable plastic bag or pint-sized jar. Seal and shake well to mix.

By Karen Barris Calabro

Ingredients

• ✓ sugar
• tart cherry
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.
3. 3 Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.
4. 4 Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.

By mrsC

Ingredients

• ✓ sugar
• water
• lime juice
• basil

Instructions

1. 1 Make a simple syrup by bringing sugar and water to a boil in a small saucepan. Allow to boil for 1 minute, then remove from the heat. Let cool for about 10 minutes.
2. 2 Purée cooled simple syrup, lime juice, and basil in a blender. Pour into a container, cover, and place into the freezer until completely frozen, about 2 hours.
3. 3 Break the frozen mixture into pieces and place back into the blender. Blend until smooth. Return to the container, cover, and store in the freezer until ready to serve.

By Mark Logan

Ingredients

• ✓ sugar
• egg white
• lemon juice

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Beat egg whites in a glass or metal bowl with an electric mixer until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: egg whites should hold sharp peaks.
3. 3 Drop meringue mixture by heaping teaspoonfuls onto a baking sheet, making little peaked mounds.
4. 4 Bake in the preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.

By John Pacheco