10765 makes perfect halloween crisp Recipes

prune, pitted and cooked, sugar, sherry wine, cinnamon, flour, salt, brown sugar, butter, quick-cooking oats, coconut

apples, marshmallows, butter or 1/2 tbsp margarine, crispy rice cereal, halloween candy sprinkles (optional), wooden sticks

sugar, light corn syrup, honey, salt, heavy cream, unsalted butter, softened and cut into chunks, vanilla extract, vanilla extract, apples, chocolate, coarsely chopped, halloween candy sprinkles

bittersweet chocolate chips, butterfinger candy bars, cut into irregular 1-inch pieces, peanut butter cups, each cut into 8 wedges (mini), honey roasted peanuts (or dry roasted and salted), high quality white chocolate, chopped (like lindt or perugina), m & (yellow and orange for halloween)

layer size) white cake mix, boiling water, cold water, jell-o orange flavor gelatin, tub (8 oz.) cool whip whipped topping, thawed, halloween sprinkles

ground pork, scallions minced, garlic cloves minced, sherry ( i used red cabernet wine with excellent results), apple cider or rice vinegar, red chili sesame oil, teriyaki sauce, low-sodium soy sauce, fresh wonton wrappers at room temperature (found usually in your vegetable section by the tofu and bean sprouts section in your grocery store), pot with boiling water, cold water, waxed paper sprayed with pam or wet with water to keep prepared wontons not sticking until ready to boil, perfect dipping sauce, scallions minced super fine, low -sodium soy sauce, teriyaki sauce, red chili sesame oil

quick cooking oats (you will need about 1/2 cup total per serving, so the amount will depend on how many servings you want to make up--1/2 cup for 1 serving, or about 6 cups for 12...and anywhere in between), kosher or sea salt(about 1/2tsp per serving, so, again, adjust as needed), dry milk (about 1tsp per serving, adjust as above), various flavoring additions ie brown or white sugar, cinnamon, mini chocolate chips, dried fruits like blends, berries, apples, bananas(though these don tsp rehyrdate as well), i suggest starting with about 1tsp sugar per serving, 1/2t cinnamon, and about 3t of any of the dried fruits or chocolate chips, but, again, once you try it, just adjust to your preference. also, if you want to make 1 of the and cream type recipes, like peaches and cream, etc, just add another 1/2t dry milk to your ingredients

white sugar, butter, softened, almond extract, cream cheese, make ahead cookie mix, egg, separated, sliced almonds

all-purpose flour, baking soda, salt, butter, softened, white sugar, egg, vanilla extract, crisp rice cereal, semisweet chocolate chips

french style green beans, drained, wax beans, drained, red kidney beans, drained, chopped green onion, snipped parsley, italian salad dressing, sugar, crushed garlic, crisp lettuce

bacon (cooked crisp & crumbled), milk, ricotta cheese, feta cheese, crumbled, salt, cayenne pepper, eggs, chopped red onion, diced tomatoes, dried rosemary, sourdough bread (1-in slices, toasted & cubed ), grated parmesan cheese, paprika

all-purpose flour, all-purpose flour, baking soda, salt, brown sugar, butter, softened, vanilla extract, egg, semisweet chocolate morsels, divided, chopped walnuts, halloween candy corn

fudge brownie mix , without morsels or swirls (13 x 9-inch size), eggs, vegetable oil, water, marshmallows, nestle toll house halloween shapes and morsels (use regular morsels if you dont want them for halloween), chopped walnuts (optional)

gingersnap cookies, scoops vanilla ice cream (about 1/4 cup), semisweet chocolate chips, shortening, orange and purple halloween sprinkles

perfect yeast breads and rolls are, high and evenly shaped., uniformly golden brown with a tender crust., even in texture with no large air holes., moist and silky with an elastic quality.

how to make dashi, there are several type of dashi , each for it s own use., ichiban dashi (1st brewed); for clear soup or noodle soup., niban dashi (2nd brewed); for general use., konbu dashi ; for nabemono and tofu., niboshi dashi ; for miso soup., ichiban dashi (1st dashi), cm square of konbu (10g dried kelp), dried katsuobushi, water ., niban dashi (2nd dashi), recycled kelp and katsuobushi from 1st dashi, cm square kelp, water, katsuobushi ., konbu dashi, cm square dried kelp, water, niboshi dashi, niboshi (dried baby sardines), water .

make sure the shortening and baking powder or baking soda are fresh., measure the ingredients carefully to ensure your biscuits will rise well and be light and fluffy., cut the shortening into the flour using a pastry blender , two table knives, or a wire whisk until the mixture looks like fine crumbs. thoroughly blending the shortening and dry ingredients produces flaky biscuits, make biscuits the same thickness , roll the dough between 2 dowel rods or sticks, 1/2 inch thick and 14 inches long., push the biscuit cutter , dipped in flour, straight down into the dough for even-sized biscuits. cut biscuits as close together as possible., if you don tsp have a biscuit cutter , use a sharp knife or use cookie cutters for fun shapes