-2 cups flour

-2 cups milk

-2 eggs (beaten)

-1/3 cup butter (melted)

-2 tablespoons sugar (optional)

-2 teaspoons baking powder

-1/2 teaspoon salt

 

 In a large bowl mix up the flour, milk, beaten eggs, melted butter, sugar, baking

powder and salt.

 

 STEP 2  

When the mixture is ready, put some butter into a frying pan and put it on to heat.

 Pour about 1/4 cup of the mixture into the frying pan for each pancake. 

 Cook until pancakes begin to bubble. 

 Flip or toss once and cook for 1 to 2 minutes longer.

 

 Serve with lemon and sugar, maple syrup, jam or fruit.

 

3) Instructions:

 

BOIL THE EGGS FOR 4 MINUTES.

 

 STEP 2  

PUT THE BREAD IN THE TOASTER.

REMOVE THE EGGS WITH A SLOTTED SPOON.

STEP 4
PLACE EACH EGG IN AN EGG CUP AND TAP THE TOP WITH THE BACK OF A TEASPOON.

 

 

 

PUT THE MARGARINE, FLOUR, EGGS, SUGAR AND THE BAKING POWDER INTO A BOWL.

 

 STEP 2  

MIX UP UNTIL YOU GET A DOUGH.

PUT A LITTLE BIT OF DOUGH INTO THE PAPER MOULD WITH A TABLESPOON.

STEP 4
PUT THE PLATE INTO THE OVEN FOR 15 MINUTES.
WHEN THE CUP-CAKES ARE COLDER YOU CAN DECORATE THEM WITH TOPPINGS. 

 

CUT THE LETTUCE AND CUT AND PEEL THE CARROTS AND WASH ALL.THEN RESERVED.

 

 STEP 2 
  CUT THE HAM OR TUNA IN SMALL PIECES TO DECORATE THE SALAD.

PUT THE OLIVES ONTO THE SALAD....

STEP 4
SEASON WITH OIL ,SALT AND VINEGAR AS YOU LIKE...

1-Prepare the oven preheating to 200º and put butter and flour on the bundt pan.

2- Mix the flour and salt into a medium bowl. Stir together the milk, vanilla, eggs and yolk until combined.

3-Pop it in a stand mixer  using a  paddle-spoon. Beat the butter until smooth. Add the sugar 1/4 cup at a time and beat about 5 minutes. 

4-Pop the mixture in the pan and put it inside the oven about an hour or until the dough is cooked.

5-Cool the cake in the pan on a rack, 10 to 15 minutes. 

6-Meanwhile, prepare all the food coloring to fill 6 small plastic bags (red,yellow orange,green, blue and  purple food coloring)

7-  Empty the bags into stripes on a baking sheet. Let  for 1 hour to dry out . 

8- Cut the cake in half to get 2 semi-circles. Stand up the cake pieces like 2 arches and push them together back-to-back to make 1 arch. 

9-  Using a butter knife  cover the cake pieces with frosting on all sides except the bottoms.

10- Put over the different  colors of the frosting one by one. Decorate as you want until you get a rainbow.

11- Cut each marshmallow in half. Adhere the sticky cut sides to the platter .

2-Pour the mixture over a half  pan. 
3-Sprinkle any chopped-up toppings you like. Mix the toppings into the ice cream base .

4-Freeze for at least 4 hours. 

5-After the ice cream is frozen solid, remove from the freezer with a metal spatula push carefully forward. 

6-Place the rolled ice cream in a bowl and top with any toppings you desire.

 1 ¹⁄₂cups packed brown sugar, 1 cup unsalted butter 1 teaspoon ground cinnamon , 6 tablespoons dark corn syrup.
INSTRUCTIONS
1- Preheat a pizzelle iron. Then dissolve the yeast in the warm water. Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
2- Roll dough into 12 small balls.  Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the waffles into two thin waffles and spread with filling.
3- To Make Filling: In a saucepan boil the brown sugar, one cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (112-115°C), stirring constantly.
4- To Assemble: Cut each waffle into 2 thin waffles and spread with filling, let it cool about 1 minute, and squeeze a second cookie on top.Best if eaten after they've cooled and enjoy!

2- Heat the mixture to 220º .Then pop the hot liquid into a heatproof container. 

3- Add the extract and food coloring that you're using and stir the ingredients well. Pop above the raspberry extract and pink food coloring.

4-Set up a laying-parchment paper over your work table.

5-  Spin the Sugar. Hold it over the pot and drip the sugar back into the container. Hold it again about one foot and swing it back and forth different times.Keep going until you’ve got a nest of sugar

6- Put Cotton Candy on Lollipop Sticks. Wrap each batch of cotton candy around a lollipop stick and serve.

2- In the bowl with a hand mixer, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

3-Divide the batter in the prepared pans.  Bake for 20-25 minutes

4- Cool cupcakes on a wire rack.

INSTRUCTIONS for the FROSTING

1- Cream the butter in the bowl of an electric mixer. Add the vanilla extract and salt.

2.Adding in the sugar and mixing after each addition. 

3- Then  add in the Southern Comfort and mix well light. 

4- Pipe frosting onto cupcakes.

INSTRUCTIONS for the GARNISH

Place melted chocolate into piping bag or plastic storage bag and cut  off the tip. 

Sprinkle buttercream with the melted chocolate and top with Southern Comfort Caramel Corn.

1- Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan.

2- Cook over low heat, stir often, until the gelatin and sugar dissolve completely.

3- Transfer the mixture to a small liquid measuring cup.

4- Put the gummy bear molds on a flat surface and slowly fill each cup to the top.

5- Give each mold a small shake to ensure the mixture settles to the bottom. 

6- Refrigerate until the mixture sets, about 10 minutes. 

2-Fold in condensed milk and vanilla until mixed, then divide mixture in six bowls.

3-Add a different color food coloring to each bowl and mix it.

4-Spray a pan and line with a large piece of plastic wrap.

5- Layer colors in order from red to purple.

6-When all colors have been used, freeze until firm, about 5 hours.

7-When ready to serve, take out of the freezer and remove from pan. Slice and serve.

2.- Mix the dough with all the solids ingredients. Stir again.

3- Whisk eggs and granulated sugar by hand to combine. 

4- Add flavoring and food coloring and beat 30 seconds.

5- Add dry ingredients all at once. Fold with a spatula and mix firmly.

6- Put the mixture inside a baked plastic bag to fill and pop in the little molds. Release air bubbles.

7-  Bake the molds sheet at a time.

8- Pipe or spread filling on flat sides of half of cookies. Top with remaining half.

2-Add wine to pot and give a moderate heat.

3-Stir together cornstarch and water in a cup.

4-Gradually add cheese to pot and cook.

5-Stir constantly in a zigzag pattern to prevent cheese from balling up.

6- Mix until cheese is just melted and creamy (do not let boil). 

7-Stir cornstarch mixture again and stir into fondue. 

WHAT TO DIP  

Cubes of French bread, Cubes of apple and pear, Roasted potatoes, Julienned raw red bell pepper, Blanched broccoli florets.