Type what you have

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

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
• sugar
• 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

• ✓ 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
• ✓ water
• cornstarch
• vanilla extract
• egg white
• white sugar
• salt

Instructions

1. 1 Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
2. 2 Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
3. 3 Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

By Carol

Ingredients

• ✓ water
• orange peel
• white sugar

Instructions

1. 1 Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
2. 2 In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

By Jill

Ingredients

• ✓ water
• confectioners' sugar
• egg white

Instructions

1. 1 Beat sugar and egg whites in a large bowl using an electric mixer on low speed until evenly combined and shiny, about 3 minutes.
2. 2 Add water gradually, beating on medium-high speed until icing is smooth and reaches desired consistency, about 5 minutes.

By Bailee Shirback

Ingredients

• ✓ water
• ✓ water
• blueberry
• lemon peel
• sugar
• lemon juice

Instructions

1. 1 Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
2. 2 In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

By Ellen Wojdyla

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
• cane sugar
• corn syrup
• lemon juice

Instructions

1. 1 Combine water and sugar in a saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 5 minutes. Off heat, stir in light corn syrup and lemon juice.
2. 2 Cool to room temperature, about 30 minutes.
3. 3 Divide cooled mixture among 3 plastic containers; freeze for 1 hour. Scrape ice crystals with a fork; freeze until ice is semi-frozen, 1 to 2 hours more, scraping ice crystals every 30 minutes.
4. 4 Scoop Italian ice into small serving cups or cones.

By MaricruzDiazPR

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