Slowly add the water mixed with oil and stir over medium heat until mixture thickens to dough. Let cool a few minutes and then knead until smooth. Kool-Aid Play dough with Alum (Nonedible) Alum is a pickling spice found in the spice section of your grocery store. It makes the play dough last longer. • 2, 1/2 cups flour • ½ cup salt • 1 Tbsp Alum • 1 package unsweetened Kool-Aid (6 g Pkg.)
Let it cook. Then use your oven mitts again and pull the tray out. Baste it with marinade using a brush or a spoon or something else but not your hand and put it back in the oven for 10 minutes. Let the juices run out. Don’t worry if the juices around the chicken starts burning.
Cook for 4 more minutes, then drain liquid from pot and pour contents over a clean, unused large garbage bag or newspapers. Serve with melted butter and enjoy!! Let the water boil in a pot that is 3/4 full with two seasoning packets and 2-4 cut up lemons. Add 2 bottles of Newman’s
While doing so, begin to work your hands against the mixture, to create dough out of the seasoned masa, and corn oil. 4. In a sink with warm water, allow the husks to soak for approximately 2 hours. As the husk become ductile, you will have to separate them from each other, so you'll have to stay put. 5.
Now it’s time to do the mixing!! Gather all of your ingredients for the crust and a large mixing bowl. The first step is to add 2 cups of sifted flour into the large mixing bowl along with 1 cup butter flavored shortening. Then use a pastry cutter or dough hooks to mix well, once all the ingredients are combined and resemble crumbs add the 1/3 cup of ice water use the folding method to combine, and lastly form a ball. Warp the dough ball with plastic wrap or whatever you may have set in the refrigerator for no less than 40 minutes.
The consumer must first open the cabinet and grab the peanut butter. After the consumer has grabbed the peanut butter, lay it down on a hard surface like a counter. Go back to the cabinet and grab the jelly, then set that on the counter next to the peanut butter. Next you want to open the cupboard and get the bread out. Untwist the twist tie on the bread bag and grab two slices of bread.
* To make the fudge frosting, place the chocolate pieces and butter in a heatproof bowl over a saucepan of barely simmering water. Stir until they have melted. * Add the egg and the 2 tbsp of Frangelico and beat until smooth, then carefully remove from the heat and gradually mix in the icing sugar until the frosting is glossy. * Working quickly, spread about a third of the frosting over the bottom slice of the cake, then sandwich the other cake on top. If the frosting starts to set then put it back over the pan of water for a couple of minutes, stirring until it becomes smooth again.
| | Ingredients | 1 12 oz bag chocolate chips (d iry & nut-free) 1 1/2 cups dried cherries (about 1 1/2 5 oz bags) | | Instructions | Put chocolate in glass bowl. Microwave until melted, checking and stirring after each minute. This will take about four minutes. Put cherries into melted chocolate, and stir until all mixed together. Put waxed paper on a cookie sheet.
Set min temperature to 15-18C c. Time should range from 0-250 seconds 7. Press DISPLAY to accept all values 8. Heat up 200mL of water in a microwave for about two minutes 9. Place hot water on a hot plate to keep warm 10. Nest one Styrofoam cup in another 11.
You need 3 eggs, a bag of pecans, a bag of coconut, 1/2 stick of butter, a greased 9 by 13 inch pan, a measuring cup, a mixing bowl, and a whisk or an electric mixer. What you want to do first is mix your cake mix, water, oil and eggs in your bowl until moistened. You want to be sure to stir for at least two minutes so you make sure everything is mixed together and you don’t have lumps of cake mix in your cake after you’ve cooked it. If you see lumps, you just have to crush them with a spoon against the side of the bowl. You want to be sure to scrape the sides of the bowl to get all the extra mix off the sides and bottom.