Type what you have

Ingredients

• ✓ water
• ✓ water
• gelatin powder
• milk
• sugar
• almond extract

Instructions

1. 1 Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
2. 2 Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

By YELLOWMNM81

Ingredients

• ✓ water
• gelatin
• white sugar
• milk
• almond extract
• fruit cocktail

Instructions

1. 1 Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.

By LOREA

Ingredients

• ✓ water
• white sugar
• milk
• gelatin
• almond extract
• mandarin orange segment

Instructions

1. 1 Whisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatin over top, and let stand for 1 minute to soften. Whisk the boiling water and almond extract into the gelatin mixture until the gelatin has dissolved. Pour into a 7-inch square pan. Refrigerate until firm, about 4 hours.
2. 2 Once firm, cut the gelatin into 1-inch squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve.

By beeko

Ingredients

• ✓ water
• egg
• sugar
• cake flour
• baking powder
• almond extract
• confectioners sugar

Instructions

1. 1 Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2. 2 Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3. 3 Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4. 4 Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

By Kevin Ryan

Ingredients

• ✓ water
• strawberry
• grape
• clementine segment
• wooden skewer
• white sugar
• corn syrup

Instructions

1. 1 Line a large baking sheet with paper towels. Pat fruit dry. Divide fruit among wooden skewers, 3 pieces each, arranging fruits to cover end of skewer and ensuring fruits are touching.
2. 2 Stir together sugar, water, and corn syrup in a small shallow saucepan. Bring to a boil over medium heat, undisturbed. Reduce heat to medium-low, cook, undisturbed, until a candy thermometer registers 300 degrees F (150 degrees C), 18 to 20 minutes.
3. 3 Meanwhile, prepare an ice bath.
4. 4 Remove pan from heat, let stand until bubbles subside, 1 to 2 minutes. Carefully tilt pan so sugar mixture pools to one side. Working quickly, place fruit end of one skewer in sugar mixture, rotating to fully coat; allow excess syrup to drip back into pan. Place dipped skewer, fruit side down, in ice bath, allowing to cool fully, about 1 minute. Place, fruit side up, in a heavy cup or saucepan. Repeat with remaining skewers and sugar mixture, working quickly. Using kitchen scissors, trim any excess sugar drips. Serve immediately.

By thymeforpineapple

Ingredients

• ✓ water
• all-purpose flour
• apple
• cornstarch
• egg
• oil
• white sugar
• vegetable oil
• sesame seed

Instructions

1. 1 Pour flour into a shallow bowl. Dredge apple chunks in flour.
2. 2 Mix cornstarch and 2 teaspoons water thoroughly in a small bowl. Mix in egg.
3. 3 Heat oil in a large saucepan to 320 degrees F (160 degrees C). Dip apple chunks in the cornstarch mixture; cook in the hot oil until browned, about 3 minutes. Transfer to a plate using a slotted spoon.
4. 4 Combine sugar, 3 tablespoons vegetable oil, and remaining 1 teaspoon water in a separate saucepan over medium-low heat. Cook until sugar melts, turns light golden, and starts to bubble, 8 to 10 minutes. Mix in fried apple chunks until evenly coated with caramel.
5. 5 Transfer caramel-coated apple chunks to a large serving dish; lift with chopsticks to separate and create sugar threads. Garnish with sesame seeds.

By Bing

Ingredients

• ✓ water
• active dry yeast
• cake flour
• cornmeal
• sugar
• salt
• milk
• butter
• egg
• vanilla extract
• raisin

Instructions

1. 1 Pour warm water into a small bowl, then sprinkle yeast over the surface. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Sift cake flour, cornmeal, sugar, and salt together in a small bowl.
3. 3 Beat milk, melted butter, egg, and vanilla in a large bowl until smooth. Stir in flour mixture until just combined. Stir in yeast mixture until smooth. Cover with a light cloth and let rise in a warm place until doubled in volume, 1 to 2 hours.
4. 4 Line a 9-inch round pan with parchment paper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring to a boil over high heat.
5. 5 Pour risen batter into the prepared pan and sprinkle with raisins. Place the pan onto the steamer insert. Cover the pan and steam until a toothpick inserted into the center comes out clean, about 25 minutes.
6. 6 Transfer the pan to a wire rack to cool for 10 minutes, then remove cake and place directly onto the wire rack to cool completely.

By ILLUMINATIAN

Ingredients

• ✓ water
• white sugar
• milk
• active dry yeast
• bread flour
• egg
• vegetable oil
• salt
• sesame seed

Instructions

1. 1 Whisk milk and sugar together in a large mixing bowl until sugar is dissolved. Stir in yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt; mix well until thoroughly combined.
2. 2 Turn dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours.
3. 3 Line a baking sheet with parchment paper.
4. 4 Remove dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disk about 5 to 6 inches in diameter.
5. 5 Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of dough up over the filling. Pinch and twist the top together to seal in filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat reserved beaten egg with water until combined; brush the top of each bun with egg wash and sprinkle a few sesame seeds on top.
7. 7 Bake buns in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.

By GAUSSSHAWN

Ingredients

• ✓ water
• confectioners' sugar
• all-purpose flour
• butter
• egg
• vanilla extract
• white sugar
• egg
• vanilla extract
• evaporated milk

Instructions

1. 1 In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

By wildcat

Ingredients

• ✓ water
• golden syrup
• peanut oil
• cake flour
• baking soda
• salt
• adzuki bean
• peanut oil
• white sugar
• wheat starch
• all-purpose flour
• egg yolk

Instructions

1. 1 Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
2. 2 Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
3. 3 Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
6. 6 Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
7. 7 Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.

By hearty_cook

Ingredients

• ✓ water
• orange gelatin

Instructions

1. 1 Stir boiling water into dry gelatin mix in large bowl at least 3 min. until gelatin is completely dissolved. Pour into 13x9-inch pan.
2. 2 Refrigerate at least 3 hours or until firm.
3. 3 Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes, using 2-inch Halloween-shaped cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Store in tightly covered container in refrigerator.

By JELL-O

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
• ✓ water
• pearl sago
• palm sugar
• coconut milk

Instructions

1. 1 Bring 10 cups water to a boil in a large pot. Gradually stir in sago so it does not clump. Return to a boil, then reduce heat to low; cook until sago turns translucent, stirring occasionally, about 30 minutes. Pour sago into jelly molds, and refrigerate 8 hours to overnight.
2. 2 Combine palm sugar and 1/2 cup water in a small saucepan. Bring to a boil; cook until sugar has dissolved. Strain through a fine-mesh sieve to remove grit.
3. 3 Unmold puddings; serve with coconut milk and palm sugar syrup (gula melaka).

By bentwookie

Ingredients

• ✓ water
• powdered sugar
• peanut butter

Instructions

1. 1 Stir together the water, sugar, and peanut butter until smooth.

By QTCHEF

Ingredients

• ✓ water
• gelatin
• fruit flavored gelatin mix

Instructions

1. 1 Stir water and both gelatins together in a saucepan until a dough forms. Warm over medium heat until melted.
2. 2 Pour mixture into candy molds or onto a rimmed baking sheet. Freeze until firm, about 10 minutes.
3. 3 Unmold candies, or cut shapes with cookie cutters.

By Bliss22

Ingredients

• ✓ water
• sweetened condensed milk

Instructions

1. 1 Make 2 small holes (the size of a finishing nail) on top of can of sweetened condensed milk on opposite sides using a bottle opener.
2. 2 Place can into a small saucepan; pour water to reach high up sides of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can until it turns light to medium brown and becomes thicker, 3 to 4 hours. Add more water to the saucepan as it evaporates to maintain the level.
3. 3 Remove lid from can; transfer dulce de leche to a bowl. Whisk to break up any lumps and to incorporate thicker caramel from bottom into rest of sauce.

By John Mitzewich

Ingredients

• ✓ water
• ✓ water
• tapioca pearl
• taro root
• coconut milk
• rock sugar

Instructions

1. 1 In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
2. 2 Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.

By meeshiepoo

Ingredients

• ✓ water
• sugar
• lime juice
• watermelon

Instructions

1. 1 Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
2. 2 Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

By Sam H

Ingredients

• ✓ water
• sugar
• 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

• ✓ water
• sugar
• 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

• ✓ water
• semisweet chocolate chip
• egg

Instructions

1. 1 Place chocolate chips in a blender; pulse until ground. Add boiling water and blend until chocolate is melted. Add egg yolks, one at a time, blending well after each addition; transfer to a mixing bowl.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour mousse into wine glasses or other serving glasses and chill in the refrigerator until set, 2 to 3 hours.

By Sharon

Ingredients

• ✓ water
• white sugar
• pear
• semisweet chocolate

Instructions

1. 1 In a saucepan over medium heat, stir together the water and sugar. Bring to a boil. Add the pears, and cook for about 5 minutes. Remove pears and set them on a plate.
2. 2 In a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. Remove from heat. Spoon chocolate over pears to coat. Remove pears to a clean plate, and chill until serving. Serve cold.

By Mariana Helena e Margarida

Ingredients

• ✓ water
• ✓ water
• gelatin
• lemon juice
• white sugar
• egg white

Instructions

1. 1 Sprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes.
2. 2 In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon.
3. 3 Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set.

By Sara

Ingredients

• ✓ water
• ✓ water
• gelatin powder
• milk
• white sugar
• almond extract
• lychee

Instructions

1. 1 Pour 1 cup water into a bowl; stir in gelatin powder until dissolved. Slowly stir boiling water into gelatin mixture. Mix milk, sugar, and almond extract into gelatin mixture; add lychees. Pour gelatin mixture into a shallow container; refrigerate until set, 3 to 4 hours.

By Kimmee

Ingredients

• ✓ water
• ✓ water
• sugar
• powdered gelatin
• mango pulp
• evaporated milk

Instructions

1. 1 Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
2. 2 Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
3. 3 Refrigerate until set, at least 4 hours.

By Emily

Ingredients

• ✓ water
• honey
• meyer lemon juice
• lemon zest

Instructions

1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Ingredients

• ✓ water
• chocolate
• heavy cream

Instructions

1. 1 Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
2. 2 Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
3. 3 Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

By Chris D Williams

Ingredients

• ✓ water
• white sugar
• berry juice blend

Instructions

1. 1 Mix sugar and water together in a glass, microwave-safe, 8x8-inch dish. Microwave on high for 2 minutes. Mix with a fork until all sugar is dissolved. Stir in juice.
2. 2 Freeze for 1 hour. Scrape mixture with a fork. Return to the freezer in increments of 30 minutes, scraping with a fork to create small granules after each one. The granita is ready when it resembles icy sand, about 3 hours total.

By FrackFamily5 CACT

Ingredients

• ✓ water
• ✓ water
• strawberry flavored gelatin mix
• ice
• whipped topping
• graham cracker crust
• strawberry

Instructions

1. 1 In large bowl, stir boiling water into gelatin at least 2 minutes until completely dissolved. Mix cold water and ice to measure 3/4 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
2. 2 Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon filling into crust. Refrigerate 4 hours or overnight. Garnish with sliced strawberries before serving.

By Melissa