DR QUESTION RECIPES

Steps:

• Place ribs in the bottom of your slow cooker, pour 1 can of soda over them. Cover and slow cook for 7 hours on low or 4 hours on high.
• Preheat oven to 400 degrees. Cover a cookie sheet with foil then place a wire rack over the top.
• Combine 3/4 cup BBQ sauce with 1/2 cup Dr. Pepper soda.
• Carefully remove the ribs from the slow cooker, placing on rack. Brush tops with sauce. Bake for 15 minutes, flip and brush other side. Bake 15 minutes more.
• Serve remaining sauce at the table.

Steps:

• Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine.
• Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough.
• Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
• Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
• Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
• Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.