HUGE BUBBLES RECIPES
HOW TO MAKE BUBBLES | BUBBLE RECIPES & BUBBLE TRICKS
You can blow bubbles with any mixture of soap and water, but add a 'secret' ingredient and you'll get bigger and stronger bubbles!
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Number Of Ingredients 5
Steps:
- Measure 6 cups of water into one container, then pour 1 cup of dish soap into the water and slowly stir it until the soap is mixed in. Try not to let foam or bubbles form while you stir.
- Measure 1 tablespoon of glycerin or 1/4 cup of corn syrup and add it to the container. Stir the solution until it is mixed together.
- You can use the solution right away, but to make even better bubbles, put the lid on the container and let your super bubble solution sit overnight. (Note: If you used “Ultra” dish soap, double the amount of glycerin or corn syrup.)
- Dip a bubble wand or straw into the mixture, slowly pull it out, wait a few seconds, and then blow. How big of a bubble can you make? How many bubbles can you make in one breath?
4 WAYS TO MAKE WHIPPED CREAM - THE PIONEER WOMAN
If you asked me what my favorite dessert is, I might just tell you that it’s a bowl of ripe berries or peaches with a HUGE dollop of whipped cream on
Provided by Joanne Ozug
Categories main dish
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 3
Steps:
- Pour the heavy whipping cream, sugar, and vanilla extract into a large bowl, and whisk using a large balloon whisk. Whisk for approximately 3–5 minutes, until the cream reaches the soft peak stage. First you will notice the cream form large bubbles on top, then the bubbles will disappear and the cream will start to form ridges. You can test for soft peaks by lifting the whisk straight out of the bowl, inverting it, and seeing that a peak falls ever so slightly to the side. Enjoy!Whipped cream can be stored in the refrigerator for a couple hours.
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CLASSIC CHEESECAKE – INSTANT POT RECIPES
If social media is to be believed (does Facebook lie?), a cheesecake is one of the first things people make in their Instant Pots. We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.
First, don’t cover the cheesecake. True, it can get a drop or two of moisture on top. You can blot these off with a paper towel when you open the lid. A cover on the pan gets in the way as the batter rises. You end up with a top that’s partly fused to the foil, often a mess.
Second, never use the quick-release method — which instantly brings any liquid left in the cheesecake to a near boil even after the cake has mostly set, resulting in bumps and cracks. Instead, use a natural release for a better texture, set, and look.
Finally, cook the cheesecake only on HIGH pressure, not MAX, which is too aggressive for a successful cheesecake.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan’s base and use a large metal spatula to transfer the cheesecake to a serving platter.
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FAMOUS DAVE'S CORN MUFFIN RECIPE | TOP SECRET RECIPES
Each entree at this popular barbecue joint is served with one of these delicious, freshly baked corn muffins that I believe is the best I've ever had. They're cakey and perfectly sweet with just the right amount of cornmeal. Some of the secrets to making great corn muffins like these are found in restaurant founder Dave Anderson's cookbook. His recipe for corn muffins includes a small box of yellow cake mix and the addition of stone ground cornmeal. However, I found that the cake mix made the muffins taste too much like yellow cake, so I opted for a completely scratch recipe with elements borrowed from my clone recipe for Duncan Hines Yellow Cake Mix. And since stone ground cornmeal is difficult to find, we can run regular cornmeal through a food processor for 5 minutes to pulverize many of the granules to powder. After baking 120 muffins over several days and making a few other adjustments to the cookbook recipe, I can now share with you this original Top Secret Recipe that will produce a dozen corn muffins that taste just like the restaurant version. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 3.8
Total Time 35 minutes0S
Calories 270 calories per serving
From topsecretrecipes.com
Reviews 3.8
Total Time 35 minutes0S
Calories 270 calories per serving
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