Dreaming of delicious raspberry macarons? If you can never order enough to keep your family satisfied, here’s a quick and easy recipe for creating some of your own at home!
You will need:
1 cup sugar
1 cup flour
1/2 cup raspberry jam
3 large egg whites
3 teaspoons water
2 or 3 drops of food coloring (optional)
1: Start by whipping the sugar, flour and a single egg white in a large mixing bowl. The blend will be thick and mostly dehydrated. That’s expected.
2: On the stove, heat your water and another dash of sugar until the mixture comes to a boil. You want it very, very hot, enough that the sugar crystals melt into a kind of syrup, but be careful not to let it evaporate away.
3: In another bowl, whisk the two remaining egg whites until they’re soft and fluffy. Add your heated syrup mix and continue to stir. Toss in the food coloring when the mixture is smooth.
4: Mix everything together, the dry and the liquid, and form “sandwiches” out of the resulting mold. For example, one macaron will require two mounds, a top and a bottom.
5: Place your mounds on a baking sheet and put them in the oven at 400°F for at least five minutes. Depending on the power of your machine and the size of the mounds, it may take up to 10 minutes. You want them to become glossy and firm.
6: Remove the mounds from the oven and let them cool.
7: Spread raspberry jam across half of the mounds. Put the rest on top to complete the “sandwich.”
I tried to make this Rice Krispies treat for the first time and it came out okay. I bought a box of rice krispies at the store near our house and a marsmallow. I searched for direction online. It was pretty easy to make though, you should try it. Your kids will love it.
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
– OR –
4 cups miniature marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Recipe from Kellogg’s Rice Krispies
Thanksgiving is around the corner. It’s time to think for sumptious Thanksgiving dinner. Here is a good recipe i found online which is perfect for your picky eater. Ingredients
3-1/2 poundssweet potatoes, peeled and cut into chunks
1 stickbutter, softened, divided
1 tablespoongranulated sugar
1/2 teaspoongrated orange peel
1/2 teaspoonpumpkin-pie spice
1 cupcorn flakes
1/2 cupfirmly packed brown sugar
1/2 cupchopped pecans
1. Place sweet potatoes in a large saucepan; add enough salted water to cover them, and bring to a boil. Cook until tender, about 20 minutes. Drain, reserving 1/2 cup cooking liquid. Transfer to a large bowl. Using a hand mixer, beat in 1/2 stick butter, the granulated sugar, orange peel, pumpkin-pie spice, and salt. Transfer to a baking dish. Cover and refrigerate up to 3 days.
2. In a small bowl, mix together corn flakes, brown sugar, and pecans. Melt remaining 1/2 stick butter, and stir into corn-flake topping. Cover and refrigerate up to 3 days.
3. On Thanksgiving Day, remove potatoes and topping from refrigerator and bring to room temperature. Heat oven to 375°F. Heat sweet potatoes in microwave for 20 minutes at 50 percent power to warm. Stir. Sprinkle topping over potatoes and bake in oven for 20 minutes.