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I love making New Year Resolutions, although I tend to go overboard and have way too many. This looks like a fun game to play though, and guess who wrote what.
Or for little kids, this Bubble Wrap Stomp idea looks like so much fun!
that which bringeth joy, that which bringeth life eternal.
Add ½ cup cold water to cornstarch and stir until cornstarch is dissolved. Add cornstarch to boiling raspberry mixture to thicken, stirring continually.
Remove thickened raspberry mixture from heat and stir in lemon juice.
Return raspberry topping to medium heat for 1 minute while continuing to stir, remove homemade raspberry topping from heat.
Add dry ingredients to milk mixture and stir together gently - do not over mix.
Pour ½ cup - ¾ cup waffle batter into greased waffle iron, cook.
Top waffle with butter, Grandma's Homemade Raspberry Topping, sliced bananas and whipped cream. ENJOY!
Video Courtesy of KSL.com
Materials needed:
• Six sheets of 6" scrapbooking paper
• Scissors
• Glue gun
• pencil
• Glitter
Instructions:
1. Cut a 6" square of paper and fold it in half. Then fold in half again.
2. On the side that has the two folded edges, make marks 1/2" apart.
3. Cut starting at each mark, parallel to the hypotenuse (the long edge of the triangle.)
4. Open out your folds.
5. Take the innermost cut points and bring them around to meet each other so that you can glue the tips together. Use a low temperature hot glue gun and pencil to curl tips together. (The first one is the trickiest.)
6. Then, flip over to the other side and do the same thing with the next set of points.
7. Keep flipping and gluing your points together until you have done each point.
8. Want only one ornament? STOP here.
*Want a big snowflake? Make five more small ornaments. Attach them together in sets of three, then the sets of three to each other using hot gun to adhere the center points, and a little glue where they touch each other on the edges.
Ingredients:
Method:
Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.
Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!
Caramel Frosting
Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.
Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.
Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. You'll start off with a mixture that's sometimes thick (depending on the flavor, see note at end) and as it cooks the sugar will dissolve and it will become a little more liquid-ish.
After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it's super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.
Pop in the oven and bake for about 10 minutes. I've noticed that some flavors of jello have more mix than others (kind of like my discovery about different brands/flavors of cake mix noted in this post). For example, the strawberry is usually much thicker than the lime. If you notice this, you might want to bake the mixture for a few minutes longer to make sure it gets cooked all the way.
Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it's just soft and gooey, but definitely bake it if you're going to pack it up for giving, or serve it as party food so it will be light and crunchy.
Now divide the mixture between the two pies.
Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important--I tried eating it right away once and the pie wasn't banana-y at all and the moisture hadn't absorbed into the crust, so the crust just fell apart.
And there you have it--the best AND the easiest banana cream pie you'll ever have or need!
Chunky Monkey Variation: Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk mixture (before you fold in the whipped cream). Continue as directed but place in a chocolate cookie crust. Sprinkle with honey roasted peanuts just before serving.
Beat in softened butter, 3 cups flour and salt. Gradually beat in enough more flour to make soft dough. Knead by hand or by mixer.
Kneading by hand: place dough on floured surface and knead until smooth and elastic (lift edges of dough, fold over and press down); add additional flour as needed to prevent dough from sticking to surface and hands (caution, do not add too much flour, dough should be soft and pliable with just enough flour on the surface to prevent sticking). Knead 10-12 minutes.
Kneading by mixer: use dough hook on mixer; knead on low speed, gradually sprinkle in additional flour to prevent dough from sticking to sides of pan (caution, to not add too much flour, dough should be soft and pliable); knead approximately 5-7 minutes.
Place dough in clean buttered bowl. Brush top of dough with melted butter, cover and allow to rise until double in bulk (about 30-90 minutes).
Punch down or knead out excess air. Divide dough into 3 equal pieces. Knead each piece until smooth; shape or roll each piece of dough into 9-inch long log; butter bottom and sides of 3 loaf pans (9x5x3); place bread in prepared loaf pans and brush top with melted butter. Cover and allow to rise until double in bulk (when dough is pressed with a little finger the indent will remain); approximately 30-60 minutes.
Preheat oven to 350 degrees. Remove cover from bread and bake 25-30 minutes or until golden brown and bread sounds hollow when thumped. Remove bread from pans, brush tops with butter and allow to cool.
Use 9x5x3 loaf pans. Makes 3 loaves
* Milk should be the temperature of a baby's bottle.
Whole Wheat Bread: reduce milk to 2 3/4 cup; reduce sugar to 1/3 cup; substitute 3-5 cups whole wheat flour for white flour; add 1/2 cup honey or molasses at the same time as butter and salt. Follow directions above.
Homemade Pedialyte
Keep refrigerated and use within a couple of days.
This is a good recipe for freezing into popsicles for your patient, or just for drinking (with a straw for a treat!).