Type what you have

Ingredients

• ✓ water
• ✓ water
• ✓ water
• gelatin
• fruit-flavored gelatin mix
• sugar

Instructions

1. 1 Dissolve the unflavored gelatin in 2 ½ cups cold water in a bowl.
2. 2 Combine the fruit-flavored Jell-O, sugar, and hot water in a large saucepan; bring to a boil. Stir the unflavored gelatin mixture into the boiling mixture; cook and stir until the gelatin and sugar are completely dissolved, about 5 minutes.
3. 3 Remove the saucepan from heat. Stir 1 cup cold water into the gelatin mixture; pour into a 13x9-inch dish.
4. 4 Refrigerate until the gelatin is firm, about 3 hours; cut into squares to serve.

By Alley

Ingredients

• ✓ water
• ✓ water
• sugar
• cocoa powder
• salt

Instructions

1. 1 Whisk 1 cup plus 2 tablespoons warm water, sugar, cocoa powder, and salt together in a large bowl until smooth.
2. 2 Refrigerate mixture until chilled, 30 minutes to 1 hour.
3. 3 Pour mixture into an ice cream maker. Freeze according to manufacturer's instructions, 15 to 20 minutes.

By TeenChef14

Ingredients

• ✓ water
• confectioners sugar
• meringue powder

Instructions

1. 1 Beat together confectioners' sugar, water, and meringue powder in a large bowl with an electric mixer until soft peaks form, 7 to 10 minutes.

By Kristen Pontier

Ingredients

• ✓ water
• white sugar
• soft drink mix

Instructions

1. 1 Stir sugar and water together in a medium saucepan. Bring to a boil and simmer for about 1 minute. Remove from heat and stir in drink mix.
2. 2 Allow to cool, then store in a clean container for pouring. Pour over shaved ice to flavor.

By BONNIE544

Ingredients

• ✓ water
• angel food cake mix
• vanilla extract

Instructions

1. 1 Put cake mix, water, and vanilla in a microwave-safe mug and stir until well combined.
2. 2 Microwave on high for 1 minute.

By Marbles

Ingredients

• ✓ water
• lemon
• white sugar

Instructions

1. 1 Cut lemons into slices about 1/4-inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
2. 2 Bring water and lemon peels to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
3. 3 Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft.
4. 4 Alternatively, strain peels from syrup and allow them to dry. Toss dry candied peels in additional sugar and store them in an airtight container at room temperature.

By StevenRN

Ingredients

• ✓ water
• ✓ water
• strawberry gelatin mix
• juice can
• banana
• red string licorice candy

Instructions

1. 1 Mix strawberry gelatin with boiling water in a bowl until gelatin has dissolved. Stir in cold water and refrigerate until gelatin is thick but not fully set up, about 15 minutes.
2. 2 Place about 2 tablespoons of thickened gelatin into the bottom of each juice can. Center a banana half, cut side down, into the center of each juice can and spoon remaining gelatin around the banana, filling the cans up to the top. Chill cans until the gelatin is firm, about 2 hours.
3. 3 To serve, dip each can up to the rim in hot water to loosen the gelatin; invert cans onto a serving plate and puncture the bottom of the can to allow air in. Lift the cans from the desserts and insert a red licorice string into the center of each dessert to resemble a fuse.

By baileysgirl09

Ingredients

• ✓ water
• ginger root
• white sugar

Instructions

1. 1 Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
2. 2 Toss ginger with sugar in a bowl.
3. 3 Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
4. 4 Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

By lperejma

Ingredients

• ✓ water
• ✓ water
• white sugar
• cinnamon
• tart cherry
• cornstarch

Instructions

1. 1 Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan; reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
2. 2 Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate for up to 3 days.

By trixie_stardust73

Ingredients

• ✓ water
• all-purpose flour
• salt

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

• ✓ water
• ✓ water
• white sugar
• milk
• sugar
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
3. 3 Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
4. 4 Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

By Cooking with a cat

Ingredients

• ✓ water
• buddha's hand
• white sugar

Instructions

1. 1 Bring a large pot of water to a boil. Add diced Buddha's hand, return to a simmer, and cook until citrus softens, about 30 minutes. Drain.
2. 2 Combine Buddha's hand, 2 1/2 cups sugar, and water in the same pot; bring to a simmer and cook, stirring occasionally, until syrup reaches a temperature of 230 degrees F (110 degrees C). Remove from heat and cool to room temperature. Drain citrus; pour excess liquid into jars and reserve.
3. 3 Spread drained citrus out onto a wire rack and let dry until tacky, at least 24 hours. Pour remaining sugar into a shallow bowl. Toss citrus in sugar until coated; transfer coated pieces to a plate to dry, at least 2 hours.

By John Mitzewich

Ingredients

• ✓ water
• ✓ water
• angel food cake mix
• strawberry gelatin
• strawberry
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with oven rack in lowest position.
2. 2 Beat cake mix and 1 ¼ cups cold water in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed for 1 minute. Pour into an ungreased angel food tube pan.
3. 3 Bake in the preheated oven until top is golden brown and cracked, looks very dry and firm to the touch, 33 to 38 minutes.
4. 4 Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle; this will prevent the cake from sinking, about 1 ½ hours. Loosen edges with a flat knife or a spatula to remove cake. Trim crust from cake; save for another use. Cut cake into cubes, or tear into bite-sized chunks; set aside.
5. 5 Combine boiling water and gelatin in a large bowl; stir until gelatin is dissolved. Stir in frozen strawberries and remaining 1 cup cold water. Chill until slightly thickened to the consistency of egg whites; it may reach this stage while stirring.
6. 6 Gently fold cake cubes and whipped topping into strawberry mixture. Chill until set, about 2 hours. Decorate top with any remaining strawberries and whipped topping.

By Matthew

Ingredients

• ✓ water
• corn syrup
• almond extract
• confectioners' sugar

Instructions

1. 1 Stir together warm water, corn syrup, and almond extract in a small bowl until corn syrup and extract have dissolved.
2. 2 Place confectioners' sugar into a large bowl and pour in corn syrup mixture. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

By BEVANGELISTA

Ingredients

• ✓ water
• blueberry
• white sugar

Instructions

1. 1 Place 1/2 of the blueberries into a small, heavy saucepan with sugar and water; bring to a boil. Reduce the heat and simmer, stirring often, until blueberries burst, about 10 minutes.
2. 2 Stir remaining blueberries into the saucepan; continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

By alisadiomin

Ingredients

• ✓ water
• cornstarch
• strawberry
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk water and cornstarch together in a large saucepan. Stir in strawberries and sugar.
3. 3 Cook over medium heat until thickened, about 10 minutes. Allow to cool completely before use.

By Lisa

Ingredients

• ✓ water
• all-purpose flour
• salt

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

• ✓ water
• sugar
• 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

• ✓ water
• black bean
• brownie mix
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
3. 3 Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.

By Mary B Smith

Ingredients

• ✓ water
• cinnamon red hot candy
• cherry-flavored gelatin
• applesauce

Instructions

1. 1 Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. Pour into a serving dish and refrigerate until set, about 2 hours.

By kdriggs13

Ingredients

• ✓ water
• ✓ water
• ✓ water
• yellow cake mix
• egg
• vegetable oil
• strawberry gelatin mix
• whipped topping

Instructions

1. 1 Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C), and grease a 9x13-inch baking pan.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
4. 4 Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
5. 5 Poke holes all over the cake using a skewer or a fork; pour gelatin mix into the holes. Refrigerate cake until gelatin is set, about 1 hour or up to 6 hours.
6. 6 Spread whipped topping over cake.
7. 7 Enjoy!

By mollie

Ingredients

• ✓ water
• coconut milk
• white sugar
• coconut flakes

Instructions

1. 1 Pour coconut milk into a container. Add water to the empty can, swirl, and pour into the container. Whisk in sugar until dissolved, then stir in coconut flakes. Cover and freeze until chilled, about 30 minutes.
2. 2 Pour coconut mixture into an ice cream maker and churn according to the manufacturer's instructions until soft and creamy, 15 to 20 minutes.

By lpattan

Ingredients

• ✓ water
• white sugar
• blackberry
• red wine

Instructions

1. 1 Heat sugar and water together in a small saucepan over medium-low heat; cook and stir until sugar dissolved. Set simple syrup aside to cool.
2. 2 Purée blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp.
3. 3 Whisk strained blackberry juice, cooled simple syrup, and red wine together in a large bowl until well combined; chill in the refrigerator until cold.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer to an airtight container and store in the freezer.

By Robert

Ingredients

• ✓ water
• sugar
• avocado
• lime juice
• mint

Instructions

1. 1 Bring water to a boil in a saucepan. Add sugar; stir until dissolved. Cool simple syrup.
2. 2 Mash avocados, lime juice, and simple syrup in a bowl until smooth. Stir in mint. Pour into ice pop molds.
3. 3 Freeze until solid, at least 3 hours.

By LCCB

Ingredients

• ✓ water
• blueberry
• honey
• lemon juice

Instructions

1. 1 Combine blueberries, water, honey, and lemon juice in a blender; blend until nearly smooth, adding more water if necessary. Press through a fine-mesh sieve to remove skins and seeds.
2. 2 Pour mixture into eight 3-ounce ice pop molds or paper cups; insert sticks into molds. Freeze, 8 hours to overnight.

By Strawberry Shortcake

Ingredients

• ✓ water
• strawberry
• vanilla pudding mix
• strawberry gelatin

Instructions

1. 1 Rinse and hull strawberries; pat dry with a paper towel. Spread strawberries evenly in a 10-inch pie plate.
2. 2 Combine water, pudding mix, and gelatin mix in a medium saucepan. Stir well and bring to a full boil. Pour mixture over strawberries in the pie plate.
3. 3 Chill pie in the refrigerator for at least 4 to 6 hours before serving.

By Andi Macklem

Ingredients

• ✓ water
• cranberry sauce
• black cherry gelatin mix
• sour cream

Instructions

1. 1 Mash jellied cranberry sauce in a 3-quart bowl. Stir in gelatin mix until thoroughly combined. Pour in boiling water; stir until gelatin has dissolved completely, about 3 minutes. Chill in the refrigerator until softly set, 2 to 3 hours.
2. 2 Gently fold sour cream into chilled cranberry gelatin, leaving marbled streaks of sour cream and gelatin. Return to the refrigerator until firmly set, 4 hours to overnight. Store leftovers in the refrigerator.

By KLS1973

Ingredients

• ✓ water
• confectioners' sugar
• corn syrup
• food coloring

Instructions

1. 1 Stir confectioners' sugar, water, and corn syrup together in a bowl until smooth.
2. 2 Stir in food coloring if desired.

By cyndi

Ingredients

• ✓ water
• rhubarb
• white sugar
• strawberry gelatin mix

Instructions

1. 1 Combine rhubarb, water, and sugar in a saucepan over medium-high heat; bring to a boil. Reduce the heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix.
2. 2 Remove from the heat and let cool to room temperature, about 30 minutes.
3. 3 Pour rhubarb sauce into a bowl. Serve immediately or cover and refrigerate for a chilled sauce.

By Alle88

Ingredients

• ✓ water
• caramel
• cream cheese
• brown sugar

Instructions

1. 1 Melt caramels with water in a medium saucepan over medium-low heat or in the microwave, stirring frequently. Remove from heat and cool to room temperature.
2. 2 Beat cream cheese and sugar together in a medium bowl until fluffy; fold in caramel mixture. Serve immediately.

By Lori