Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBreakfastandbrunches - Syrup Strawberry
Famous Authors (View All Authors)
Breakfastandbrunches - Syrup Strawberry Post by :DustinStruckman Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2993

Click below to download : Breakfastandbrunches - Syrup Strawberry (Format : PDF)

Breakfastandbrunches - Syrup Strawberry

2 T. cornstarch
2 cups water (divided)
1 pkg. sugar-free, strawberry-flavored Jello

Dissolve cornstarch in 1/4 cup water.

In a small saucepan, bring 1 3/4 cups water to boil.

Stir in dissolvedcornstarch. Cook over medium heat and stir until thickened.

Remove from heat. Stir in gelatin.

Continue stirring until gelatin is dissolved.

Makes 2 cups.
If you like this book please share to your friends :
NEXT BOOKS

Breakfastandbrunches - Syrup Watermelon Breakfastandbrunches - Syrup Watermelon

Breakfastandbrunches - Syrup Watermelon
Put juice through ajelly bag or cheese cloth. Using the largest pot you have, cook on low until syrup is thick enough to suit. (Check byputting a little on a plate to cool.) You can keep adding juice as it cooks down. Put up in pints while hot and seal.If you have a freezer, you can freeze the juice first, then break off the ice that is mostly water. It really cuts down on the cooking time. Also, as the syrup cooks, foam and bits of "stuff" will rise. It doesn't hurt anything, but the syrup is prettier if you skim
PREVIOUS BOOKS

Breakfastandbrunches - Syrup Raspberry Breakfastandbrunches - Syrup Raspberry

Breakfastandbrunches - Syrup Raspberry
1 t. cornstarch 1/2 cup water 1 cup frozen, unsweetened raspberries, thawed & crushed 1/2 t. lemon juice 1/2 t. strawberry extract 6 pkgs. sugar substitute In a small saucepan, combine cornstarch, water, and raspberries. Cook over medium heat and stir until thickened. Remove from heat. Stir in lemon juice, strawberry extract, and sugar substitue. Serve warm. Makes 1 1/4 cups.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT