Recent Event Highlights: How to Make Chocolate Sugar Cookies, How to make Refrigerator Pickles - Easy economic crisis survival/prepper recipe, Betty's Pecan-Potato Chip Cookies Recipe, How to make your own rock candy (sugar crystal candy), Betty's Homemade Russian Salad Dressing Recipe, My Families Hot Fudge Recipe, and 32 more...
Created by dipity on Sep 13, 2010
Last updated: 11/06/10 at 06:10 AM
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htpp://TheFrugalChef.com. These cookies are really, really easy to make! Enjoy them in an ice-cream sandwich or with a cold glass of milk.
Remember you are working with REALLY hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. THIS IS FOR A FULL RECIPE --- THE VIDEO SHOWS HALF A RECIPE **the half recipe makes LOTS*** This recipe is taken from the Food Network website. Ingredients 5 cups granulated sugar 1 1/3 cups light corn syrup 1 cup plus 2 tbsp. water Flavoring (vanilla extract or other like peppermint extract) Food color paste (or liquid) Vegetable baking spray Directions To make this recipe at home, you will need a pair of wire cutters and an old inexpensive whisk. Cut the round ends off an inexpensive whisk. Arrange the tines so they are evenly spaced. You will also need an open space to make the cotton candy. At home, slit open a garbage bag and cover the floor area or use newspaper. Wedge 2 long wooden spoons under something heavy so they extend off the edge of the counter. Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F, what is known as the hard crack stage (the sugar becomes brittle when it comes in contact with a cooler surface). Remove from the heat and carefully pour into a medium-size microwaveable glass bowl. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and ...
Scutter teaches you how to make really great tasting refrigerator pickles. This is a super easy and simple recipe and it involves no cooking or canning! Benny Smith Refrigerator Pickles Recipe 8 cups sliced unpeeled cucumbers 2 cups sliced onion (optional) 2 cups cut bell peppers (option - can also add banana peppers) 1 Tablespoon salt 1 and 1/2 cups white vinegar 2 teaspoons celery seed 2 teaspoons mustard seed 2 cups of sugar In a large Plastic or Glass Bowl (do not use metal bowl) combine cucumbers, onions, and peppers. Sprinkle them with salt and mix them well so that the salt covers as much of them as possible. Cover with towel/paper towel and let stand for 1 hour. After that drain off the juice that forms in the bottom of the bowl. In another bowl combine your sugar, vinegar, celery seed and mustard seed. Stir that until sugar is completely dissolved. Place cucumbers in a bowl or large gallon jar and pour vinegar mixture over them. You may want to stir them just a bit. Cover and put in refrigerator for 24 to 48 hours. These should be good for up to six weeks. If this recipe and video have been helpful to you, please consider stopping by my Avon store at the link below and placing an order with me! Thanks!: www.youravon.com
In this video, Betty demonstrates how to make gorgeous and flavorful Pecan Potato Chip Cookies. These are butter cookies, with some potato chip crumbs and chopped pecans added. My grandson, Carter, taste-tested these and said they were good—and "crunchy!" Ingredients: 1/3 cup finely crushed potato chips ¼ cup chopped pecans ¾ cup sugar ¾ cup butter, softened 1 egg yolk 1 teaspoon vanilla 1 ½ cups self-rising flour 1 teaspoon olive oil (optional) ½ cup sugar (optional) In a large bowl, beat ¾ cup sugar, ¾ cup butter, 1 egg yolk, and 1 teaspoon vanilla until light and fluffy. Add 1 ½ cups self-rising flour and mix well. Stir in 1/3 cup potato chip crumbs and ¼ cup chopped pecans. Form dough into 1-inch balls and place 3 inches apart on an ungreased cookie sheets. If you would like to have the tops of the cookies sugared, dip the bottom of a 3-inch glass into a saucer containing 1 teaspoon olive oil, and then into a small bowl containing ½ cup sugar. Flatten balls with the bottom of the sugared glass. Keep coating the bottom of the glass with sugar before flattening each cookie. Bake at 375 degrees for 10 to 12 minutes, or until cookies are golden brown. Cool slightly. Remove from cookie sheets and place on cooling rack or flat plate to cool. When cool, arrange cookies on a nice serving plate. These make a wonderful sweet-salty snack for children and adults! Enjoy!!! --Betty
Due to an abnormal amount of nasty comments, I've disabled that feature on this video. If you have a specific question, go to my channel page and click on the link to my website. You can use the contact me section to ask a question there. Thanks for watching. Make your own sweet edible crystal creation! Mix 1 cup of water with 3 cups of sugar in a saucepan. Bring to a boil over medium high heat and then remove from heat. Add food colour or some flavouring (peppermint extract, cherry extract etc.) if desired. Stir. Pour into a glass container and suspend string, a pipecleaner or a wooden skewer in the solution. After a few days crystal will begin to grown on the object suspended in the liquid. Pour into new container if there are too many sugar crystals on the bottom or sides of the container. **note: I've had a couple of questions regarding using less sugar. The trick is to make sure you have a 3:1 ratio of sugar to water. So... 1 1/2 cups of sugar to 1/2 cup of water is an example of a smaller recipe. If you do reduce it the amount of syrup, make sure your container is tall and skinny (like a tall drinking glass) and that the string or pipecleaner you are using is completely immersed.
In this video, Betty demonstrates how to make Homemade Russian Salad Dressing. There will be a terrific salad to go with it tomorrow!!! I have used this recipe for Russian salad dressing for 40 years, and it is just the best—much tastier than bottled salad dressings! Ingredients: ¼ cup sugar 3 tablespoons water 1 ½ teaspoons celery seed ½ teaspoon salt ½ teaspoon paprika 2 ½ tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon white vinegar 1 cup salad oil (preferably light) ½ cup tomato ketchup ¼ cup grated onion In a small pot, cook sugar and water until mixture spins a thread (232 degrees). Cool. Mix remaining ingredients in a large mixing bowl. Now, beat in cooled (or partially cooled) syrup. Pour into a glass jar with a lid and chill. When ready to serve, shake the jar well to re-combine the ingredients. Pour into a cruet before serving. You may store this salad dressing in the refrigerator for a couple of weeks. This is a wonderful salad dressing to serve on any type of fresh green salad. Enjoy!!! --Betty
Hey Guys! Here is my families Hot Fudge Recipe. This is a very easy recipe and oh so delicious. It makes great hot fudge for sundaes, a sauce to drizzle over deserts, or a great frosting for a cake. This is a great recipe for a gift. Use Ball canning jars for an affordable and attractive way to store the fudge sauce. Hot Fudge Recipe: Ingredients: -5 squares unsweetened Baker's Chocolate -1/2 cup salted butter (1 stick of butter) -3 cups unsifted confectioners sugar (powdered sugar) -1 can evaporated milk (12 oz) -1 1/4 tsp vanilla 1. Melted chocolate squares and butter in a sauce pan. Keep a watchful eye and stir regularly. This can burn easily! 2. Add sugar and evaporated milk alternately in small amounts until all sugar and milk are added. More clearly, add a small amount of milk, stir in completely, then add a small amount of sugar, and stir in completely. 3. After all sugar and milk are added, bring the mixture to a light boil. Cook 8 minutes stirring constantly. Again, this can burn very easily! 4. Take off heat, stir in vanilla. 5. Voila . . . a tasty, homemade hot fudge sauce! *The mixture might separate slightly when adding milk and sugar alternately. Don't worry, keep stirring, and you will have a smooth sauce in the end! *Store in a tupperware container or Ball canning jar. Keep in refrigerator and gently heat in microwave or place glass jar in a pot of lightly boiling water. Fudge Frosting Recipe: -2 cups cooled hot fudge sauce -2 cups confectioners sugar ...
The Zingerman's Balsamic Video Contest! A Parody of the movie Julie & Julia: The ingredient of the day is Balsamic Vinegar. Our two fearless chefs take on Strawberry Balsamic Martinis. Starring: Marken Greenwood as Julia Child and Anne Markt as Julie Powell. ***We're trying to win a trip to Italy-so help us out!*** Really, this drink is divine. Here's the recipe: 1 Martini Glass 1 Martini Shaker 1 3/4 oz. Vodka 3 Fresh Strawberries, Hulled (Take the tops off, folks!) A Squeeze of Lime Juice 1 oz. Simple Syrup (Store Bought or Homemade*) 1 Tbsp Zingerman's Balsamic Vinegar Ice 1. Chill the vodka and glass in freezer for 1 hour. 2. Muddle the strawberries with the balsamic vinegar, simple syrup, and lime juice. This can be done traditionally in the shaker with a tool called a 'muddler'. Or you can put everything in a seal plastic bag and smash the strawberries with the bottom of a thick water glass. Transfer to shaker. 3. Add the vodka and ice. 4. Shake vigorously and strain into chilled glass. 5. Add half a strawberry to the rim of the glass as a garnish. *Recipe for Simple Syrup 1 Part Hot Water 1 Part Sugar Mix together until sugar has dissolved and water is relatively clear.
In this video, Betty demonstrates how to make a scrumptious Praline Tart Sundae. This is similar to the dessert I ordered at Beaumont Inn when Rick and I celebrated our 40th wedding anniversary recently. It is made with my own praline sauce. I made this dessert by placing a scoop of vanilla ice cream in a cooled, baked tart shell, and then I drizzled praline sauce over the top. It's beautiful, and it tastes wonderful! I hope you like it! Ingredients: tart shells, baked and cooled (as many as you choose to make) vanilla ice cream (enough to put a medium scoop in each tart shell) 1 1/2 cup chopped pecans 1/4 cup butter or margarine (I think I used 2 tablespoons of butter in my demonstration, but the recipe should have 1/4 cup butter or margarine. The 2 tablespoons actually worked out fine!) 1 1/4 cup firmly packed light brown sugar 3/4 cup light corn syrup 3 tablespoons flour (all-purpose or self-rising) 5 oz. can evaporated milk Spread pecans on a baking sheet, and bake at 300 degrees for about 12 to 15 minutes. Do not allow to blacken! Set aside. Melt 1/4 cup butter or margarine in a medium saucepan, stirring well. Bring to a boil, reduce heat, and simmer, stirring constantly for 5 minutes. Remove from heat and let cool to lukewarm. Gradually stir in 5 oz. evaporated milk and baked pecans. (The stirring will be difficult at the beginning, but then becomes very easy when most of the evaporated milk is incorporated.) Assemble your Praline Tart Sundae while praline sauce is ...
*CLICK(more info)⬆ for JUICING RECIPE! life-regenerator.com *JUICERS http *READ BOOKS.life-regenerator.com *SHOP http *AMAZON SHOP-FOR-ANYTHING.life-regenerator.com *DONATIONS http *FACEBOOK FACEBOOK.life-regenerator.com ❤ CARROT & CELERY HEALING TONIC JUICER RECIPE ❤ **IMPORTANT!** Ifyou don't want to drink this much juice at once, please HALVE THIS RECIPE ~ and ~ have GLASS mason jars ready to store some of this juice for later! * I ngredients * — 1 head Celery — 8 Carrots * P rep * — 1) Run all ingredients thru your Breville juicer, or whatever the best juicer is for you. JUICER.life-regenerator.com — 2) For the portion of juice you're drinking right now, just add ice if desired & enjoy! — 3) Immediately pour any remaining juice into GLASS mason jars, sealed shut w PLASTIC lids (metal lids rust). GLASS JARS + LIDS for your JUICE can be found here: JARS.life-regenerator.com Then just keep your jars of juice in a fridge or cooler until you're ready to drink some more! Your juice can stay very fresh this way for 2 days, 3 at the absolute most. IDEALLY, you want to drink juice RIGHT after it's made. REALISTICALLY, not many people are able to make a fresh juice in the morning before work, nor while at work! So do the best YOU can & make JARS o' JUICE! Can you dig it? YOU CAN DO THIS! ❤ Love, Dan .
This is my first attempt at making Tiramisu. It turned out very well, although I thought a tad sweet. Next time, I might try cutting 1 TBS of sugar from the recipe. I might also try it with dark rum instead of Marsala, although the wine was very good. Using unsweetened cocoa and semi-sweet grated chocolate is important to counter the sweetness. It is also important to let the dessert sit overnight so that the ladyfinger biscotti-style cookies absorb enough of the moisture. Tiramisu is not an age-old recipe, handed down from generation to generation. Apparently, it was created in a restaurant in Italy in the late 60s or early 70s and has seen many variations since then. Finding a first recipe to make can be very intimidating but the process, itself, is not difficult. Ingredients: 5 egg yolks sugar 1 lb mascarpone cheese 1 cup whipping cream, whipped to stiff peaks 2 cups espresso or Strongly brewed coffee 1 TBS vanilla 1 cup Marsala wine 2 packages biscotti-style (dry) ladyfingers Directions: In the top of a double boiler, whisk 5 egg yolks with 1/2 cup of sugar until mixed and light yellow. Place over boiling water and reduce heat to simmer. Add 1 cup of Marsala wine and continue simmering, stirring constantly, until mixture forms peaks (roughly 6-10 minutes) Cover and refrigerate for 30 minutes. Whip one cup of whipping cream with 2 TBS of sugar until stiff peaks form. Add 1 lb of Mascarpone cheese to the egg mixture. Gently fold the egg mixture into the whipping cream ...
This is the best Carmel Cake recipe ever. I used to make anothe Carmel Cake that called for burnt sugar syrup that you had to make it is delicious but yhis recipe is easier and just as good. I came up with this recipe myself and my family can't tell the difference. It is soft, moist, and delicious.
In this video, Betty demonstrates how to make creamy, delicious Christmas Boiled Custard—a Central Kentucky favorite during holiday season. You can use it as a dessert or a drink, or as a dessert drink! Ingredients: 3 egg yolks or 2 whole eggs ½ teaspoon flour ¼ cup sugar 2 cups milk ½ teaspoon vanilla a few grains of salt Scald 2 cups milk in a medium-sized saucepan over low to medium heat. Stir in ¼ cup sugar, ½ teaspoon flour, and a few grains of salt. Return to heat, and let the mixture come almost to boiling. Beat eggs in a medium to large mixing bowl. Gradually add hot milk mixture, beating continually. Pour the mixture back into saucepan and return to heat. Cook until the custard coats a spoon. Remove from heat. DO NOT BOIL. Stir until the custard begins to cool, and add ½ teaspoon vanilla. Pour into a nice bowl for serving. To serve, use a ladle to fill small cups or glasses. This is best served while very warm. Enjoy! From my family to yours, Merry Christmas! I hope you and your family have the best Christmas ever! Love, Betty
In this video, Betty demonstrates how to make Hot Buttered Rum. This is a delicious drink as the weather gets colder, and it is festive enough for holiday entertaining! Note: This recipe makes only about 5 servings. It is based on using a pint of ice cream. If you want to use a gallon of ice cream, just multiply each ingredient by 8, and you will have about 40 individual servings. Ingredients: 2 oz. butter, softened to room temperature ¼ cup confectioner's sugar ¼ cup brown sugar ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 pint vanilla ice cream, thawed until workable 1 shot rum (1 ½ oz.) per serving Hot water Combine 2 oz. butter, ¼ cup confectioners sugar, ¼ cup brown sugar, ½ teaspoon cinnamon, and ½ teaspoon nutmeg. Blend well with an electric mixer. Stir in 1 pint vanilla ice cream. Place in the freezer overnight (or for about 8 hours). When ready to serve, pour 1 shot rum (1 ½ oz.—or to your taste) in each mug. (I used small latte glasses, but if you use glasses, you need to make sure the drink is not too hot to hold in a glass.) Add 2 heaping tablespoons of the frozen mixture and hot water (not necessarily boiling) to fill each mug. Serve immediately. Cheers!
In this video, Betty makes her gorgeous and delicious Christmas Ribbon Salad. You can use this as a salad or as a dessert. It looks quite Christmas-y, it looks very dramatic, and it tastes wonderful! It is very easy to make (although there are some wait times for gelatin to jell). You can make it a couple of days ahead of your event, if the wait times arent convenient for you. It is a perfect dish to take as your contribution to a Christmas get-together! Enjoy!!! Ingredients: (2) 3-oz. packages cherry Jello (I used (2) .3-oz. sugar-free cherry jello; you may use any red-colored Jello.) 3 cups boiling water 3-oz. package lemon Jello (I used a .3-oz. package of sugar-free lemon Jello.) 1 ½ cups boiling water 3-oz. package cream cheese, softened (I used 3 oz. of fat-free cream cheese.) 1 cup whipping cream, whipped 3-oz. package lime Jello (I used a .3-oz. package of sugar-free lime Jello.) 1 cup boiling water 15 ¼-oz. can crushed pineapple, undrained cooking oil spray for dish (optional) Dissolve 2 packages cherry Jello in 3 cups boiling water. Pour into a 12-inch by 8-inch by 2-inch glass dish. (You need clear glass to display the ribbons in this salad. Also, you may want to spray the dish, in order to remove the salad for molds or squares, etc.) Chill, until layer is firm. Dissolve 1 package of lemon Jello in 1 ½ cups boiling water. In a large bowl, combine the hot lemon Jello with 3 oz. cream cheese that has been softened to room temperature. Blend with a spoon until ...
Chef Mat Lucania shows us a fabulous dessert for any occasion (The Eton Mess) Ingredients: 75ml Fresh Double Cream 1 Tea Spoon Caster Sugar 1 Tea Spoon of Vanilla Extract (with seeds) 2 Meringue Nests 4 Strawberries 4 Raspberries 6 Blueberries 1 scoop of Cornish Clotted Ice Cream 1 Sprig of Fresh Mint Method: Combine the cream, sugar & vanilla in a mixing bowl & whisk until stiff peaks form. Chop & dice the strawberries & add to the cream with the raspberries & bluberries. crush the Meringue nests with your hands into the bowl of cream & fruit, mix together with a spoon & set aside. Grab a glass or dessert dish & place the scoop of ice cream in the base then using 2 dinner spoons place in the Mess until the glass/dish is full, then finish with the mint. Happy Eating.
In this video, Betty demonstrates how to make an alcoholic mixed drink, an Old Fashioned, with Maker's Mark Bourbon Whisky, using a recipe from Maker's Mark. Ingredients: 1.5 oz. Maker's Mark 2 orange slices 2 maraschino cherries .5 oz. club soda 1 teaspoon sugar Muddle orange slice, maraschino cherry and teaspoon of sugar in an Old Fashioned glass. Fill glass with ice. Add 1.5 oz. Maker's Mark and a splash of club soda. Garnish with additional orange slice and maraschino cherry. Enjoy!!! --And "Thanks!" to Maker's Mark for the recipe! --Betty :)
In this video, Betty demonstrates how to make a zesty Lemonade Syrup Splash. It is a concentrate that you can refrigerate or freeze and have instant, refreshing lemonade anytime! Ingredients: 1 cup fresh lemon juice (In a pinch, you may use reconstituted lemon juice from a bottle.) 2 cups sugar (You may use artificial sweetener, if you choose. I used Splenda.) 1 cup water Combine 2 cups sugar and 1 cup water in a saucepan. Bring to a boil, and boil for 5 minutes, stirring occasionally. Cool. (You may cool this syrup at room temperature for a bit, and then you may refrigerate it to make it cool faster.) Add 1 cup lemon juice. Store in a covered container in the refrigerator. (I use a *clean* mayonnaise jar with a lid, and shake the mixture every time I use it.) When ready to serve, add 2 to 3 tablespoons of the lemonade syrup to 1 tall glass of ice water. During the summertime this is great to keep in your refrigerator. You can have a tall, refreshing glass instantly, or you can use more of the syrup for a pitcher of lemonade for lunch or dinner! This should be one of your savers!
In this video, Betty demonstrates how to make a refreshing and healthy Fruit Smoothie. A real energizer--great for summer or anytime! I like to have one right before a hard workout! Ingredients: 1/2 cup fresh strawberry halves, washed and capped 1/2 cup fresh pineapple chunks 1 sliced banana 1/3 cup Splenda (or sugar or other artificial sweetener) 1/2 cup skim milk (You may use regular or 2% milk.) Place 1/2 cup halved strawberries, 1/2 cup pineapple chunks, 1 sliced banana, 1/3 cup Splenda or sugar, and 1/2 cup milk in a blender. Set to "blend" or "puree" and turn the blender on for 20 or 30 seconds, or until the mixture is smooth. Pour your Fruit Smoothie from the blender into an appropriately-sized glass. Spoon or drink your smoothie immediately! Yummy and healthy!!! (Note: You may change the fruits to different fruits--and you may use just 1 or 2 fruits, or even more than 3, if you prefer. You may add more or less milk, depending on how thick you like your smoothie. This is just a good place to start!)
My first time waxing with strips. Using just a simple butterknife works great. Also putting baby powder or cornstarch on the area to be waxed prevents wax from grabbing skin. That works great on those painfully sensitive areas! RECIPE: 2 CUPS SUGAR, ¼ CUP LEMON JUICE, ¼ CUP WATER MAKING THE SUGAR WAX: Using a gas stove: 1.Put the ingredients in a saucepan and heat it on high. It will boil for approximately ten minutes. 2. Watch the bubbles carefully and when the bubbles turn a light brown color, turn the heat down till it's as low as it can be. The wax should be turning a golden brown color. 3. Let it simmer for about another five minutes while watching very very carefully. When the wax turns golden brown like the color in my videos then it is done. (When the wax is on step three and is simmering take a tiny bit out on a spoon and run cold water over it. When it cools enough to touch, it should be stretchy. You can test it on your arm. Do this about every two minutes while the wax is simmering until it stretches out on your arm and pulls off easily. If it sticks and won't come off it's not done and if it's brittle you've overcooked it.) MAKING WAX USING AN ELECTRIC STOVE: Follow the same steps but reduce the time alot. Cook the wax on medium for 5 to 8 minutes. Reduce the heat to low and simmer for about 6-10 minutes. Watch the bubbles carefully and when the wax reaches the correct take it off heat immediately. OTHER INFO: Sugar waxing is very inexpensive to use. I use a ...
This is an instructional video on how to create hard cider. I go over the recipe in the video and have provided it below. Check out my website to order all the parts you'll need. www.ciderup.com Here are the steps to follow: Step One: Wash your glass jug, airlock with cap, and rubber stopper with hot water and a little soap. Rinse all soap off thoroughly. Step Two: Pour about 1 quart of juice into the sauce pan and dissolve the 1 to 5 cups of sugar. Heat the mixture slowly till lukewarm. Stir constantly to avoid burning. You do not want the mixture too hot or you will kill the yeast. Step Three: Pour the sugar/juice mixture into the glass gallon jug using the funnel. Pour juice into the glass jug until the jug is about ¾ full. Add one teaspoon of yeast to the jug. Screw the cap on the jug and shake the heck out of it. After you have relieved your stress remove the cap and finish filling the jug with your juice. Step Four: Add a little water to the airlock fill it about half way and put on the red cap. Insert the airlock securely into the rubber stopper. Now push the rubber stopper into the top of the glass jug. By doing this step it keeps dust and other things from getting into your jug in addition it allows the carbon dioxide to escape. Step Five: Place the jug with juice mixture in a quiet spot where the temperature will be no less then 60 degrees. The yeast needs it to be warm to convert the sugar to alcohol. After four weeks the bubbles should have almost stopped or ...
Recipe from a1angiem Dough: 3/4 Cup milk 2 Oz butter 1 Egg 3 Cups flour (i add a tsp of wheat glluten) 3 Tb sugar 1/2 ts salt 1 1/2 tsp yeast Filling: 1/2 Cup brown sugar 2 Oz butter 1-2 Tbs cinnamon Glass: 1 Cup Powdered sugar 2 tb milk 1/2 ts vanilla I put half of the flour, then salt and sugar, the other half and the yeast. i have make it better other times.
In this video, Betty responds to a viewer request and demonstrates how she makes the tea she is always drinking with the meals she prepares. Since the tea pitcher is central to tea-making, Betty gives a tour of her Early American Pattern Glass, focusing on tea pitchers, for those who are...
In this video, Betty demonstrates how to make a luscious (and healthy) elegant dessert--her Beautiful Banana-Peach-Blackberry Parfait! It is colorful, dramatic, and delicious! And super easy to make!!! Ingredients: 1 fresh ripe banana, peeled and sliced 2 fresh peaches, peeled and sliced into small slices 1 pint fresh blackberries, washed and dried with paper towel splash of lemon juice 2 tablespoons Splenda (or sugar or other artificial sweetener) 6 oz. vanilla yogurt (I used low-fat yogurt. You may use regular, and you may substitute plain yogurt, if you cannot find vanilla-flavored yogurt.) 16 oz. package banana creme (You may make your own vanilla or banana pudding instead.) granola crumbles for garnish (You may make these by crumling a granola or breakfast bar.) Add a splash of lemon juice and 1 tablespoon of Splenda to 1 sliced banana and stir. Also a splash of lemon juice and add 1 tablespoon of Splenda to 2 sliced peaches and stir. For a pretty parfait, you will need an appropriate clear glass. I used a sundae glass. In the bottom, place a small amount of vanilla yogurt. Next, put a couple of banana slices, followed by banana creme. Then, put a few sliced peaches on top of the banana creme and 2 or 3 blackberries on top of that. When you put these layers in the glass, make sure that each layer can be seen all around the glass. Repeat this layering, up to the last layer. For the last layer, place a generous amount of vanilla yogurt and then top it off with granola ...
In this video, Betty responds to a viewer request for banana recipes and makes a summer favorite--Banana Milkshake--both Vanilla Banana Milkshake and Chocolate! Banana Milkshake!!! Ingredients (for each shake): 1 large fresh ripe banana, sliced 1/4 to 1/2 cup milk (1/2 cup milk makes a thin milkshake; 1/4 cup milk makes a thick milkshake.) 1/2 teaspoon vanilla extract 1 cup vanilla ice cream or 1 cup of chocolate ice cream Place all of the ingredients into a blender process on "blend" until smooth. Pour into an appropriate glass, provide a tall spoon and a large straw, and serve immediately. This is heavenly on a hot, summer day!!!
In this video, Betty demonstrates a penuche candy icing for the Applesauce Spice Cake, uploaded yesterday. Penuche is known in the Southern states, as well as parts of New England. It is a wonderful, caramel flavored candy, that can be used as icing, and it goes perfectly with Applesauce Cake or Spice Cake, so I put it on an Applesauce Spice Cake!!! Ingredients: 1 stick butter or margarine 1 cup light brown sugar, firmly packed 1/4 cup milk 2 cups confectioner's sugar hot water, as needed In a medium-sized saucepan, melt 1 stick of butter or margarine. Add 1 cup brown sugar, and bring to a boil. Lower the heat, and boil for 2 minutes, stirring constantly. Add 1/4 cup milk, and bring back, just to a boil, stirring constantly. Cool to lukewarm. Gradually add 2 cups confectioner's sugar, as needed. (You may not need all of it.) Beat the candy until it is of spreading consistency. If it is too thick, add a little hot water; if too thin, add more confectioner's sugar. Spread it generously on my 9-inch square Applesauce Spice Cake. (This is enough icing to spread a two-layer cake.) Very Southern! Very delicious!!!
In this video, Betty demonstrates how to make a perfect (and healthy) Fourth of July dessert--her Strawberry-Blueberry Parfait! It is colorful (red, white, and blue), dramatic, and delicious! And super easy to make!!! Ingredients: 2 cups fresh strawberries, washed, dried (with paper towel), and quartered 2 cups fresh blueberries, washed and dried 2 tablespoons Spleda (or sugar or other artificial sweetener) 1 carton strawberry glaze (I used sugar-free.) 8 oz. carton frozen whipped topping, thawed (I used fat-free.) Add 1 tablespoon of Splenda to 2 cups strawberries and stir. Also add 1 tablespoon of Splenda to 2 cups of blueberries and stir. For a pretty parfait, you will need an appropriate clear glass. I used a sundae glass. In the bottom, place a small amount of whipped topping. Next, put a few small strawberry slices, followed by strawberry glaze. Then, put a few blueberries on top of the glaze. When you put these layers in the glass, make sure that each layer can be seen all around the glass. Repeat this layering, up to the last layer. For the last layer, place a generous amount of whipped topping, and then top it off with strawberry slices and blueberries (no glaze, because it would kill the effect of the whipped topping at the top). Done! It's that easy! It is perfect for the 4th of July, but is very elegant for a fancy summer party!! Happy 4th!!!--BG
Absintheology.com The Mojito was invented in Cuba in the middle of the 17th century. Traditionally made with rum, lime, sugar, mint, and soda water. This is a substitute recipe, which means we are listing a common Mojito recipe but feel free to simply substitute Le Tourment Vert absinthe for rum in your own favorite Mojito recipe. You can try mixing in Kübler, La Fee, or perhaps even Obsello or another brand but for this we believe that Le Tourment Vert gives the best results as the anise in most brands tends not to mix well with the mint and lime. 1 Shot Le Tourment Vert absinthe Juice from 1 a lime 1 tablespoon sugar (or half an ounce of bar syrup) Several sprigs of mint. Club soda 7UP Lightly muddle the mint in your mixing tin add lime juice 1 Shot Le Tourment Vert Absinthe add Sugar Shake well then strain over ice into a highball glass. Get a bit of the muddled mint in the mix for presentation Top with soda and 7UP Garnish with lime Notes: There is no dearth of recipes for Mohito Cocktails pick one you like then substitute Le Tourment Vert for rum and enjoy. Extra note: We don't want to sound like a commercial for any one brand of absinthe. We believe that you should experiment. We try to let you know when we think one brand mixes better in a particular recipe than another. Good luck.
Absintheology.com The Sazerac is the first cocktail ever invented. A cocktail is a drink with more than one liquor in it. A blend of alcohols which come together to create something new and interesting. The Sazerac is a drink that must be practiced, tested, tasted, and practiced again. Like a good martini, the Sazerac is not something that you can just make from a recipe. The flavors are subtle and balance on a knife's edge. What is great for one person is too bitter for another. A perfect blend of flavors for me may be too intense for you. There are a lot of recipes for the Sazerac, just as there are a lot of recipes for the Martini. Here is the recipe that mixologist, Jared Williams used for this video. It happens to be our favorite Sazerac, but you may prefer yours a bit different. We should point out that in this video Jared burns the sugar cube on the Sazerac. A lot of purists don't like to do this. Here at Absintheology we are not going to say it is right or wrong. We merely provide the information and suggest that you use common sense and good judgment in all things especially fire and alcohol. 1 shot Rye Whiskey (Jared uses Jim Beam) 1 shot Kübler Absinthe 1 tablespoon lemon juice 1 sugar cube 2 dashes Peychaud's Bitters. 1/2 ounce water To make the Sazerac: Build in a glass: 1 shot rye whiskey (Jared uses Jim Beam) Absinthe spoon on the glass - sugar on the absinthe spoon Pour absinthe over the sugar Squeeze in juice from a quarter lemon (or add a tablespoon of ...
In this video, Betty demonstrates her imitation Reese's cups--with the help and encouragement of her 3-year-old grandson, Carter. These are Betty's Peanut Butter Cup Squares, and they are as close to Reese's cups as you will find, made at home! Ingredients: 1 stick butter or margarine 1 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 2 cups confectioner's sugar 6 oz. milk chocolate morsels Melt 1 stick of butter in a saucepan. Add 1 1/2 cups smooth peanut butter, and melt it with the butter over low heat. Remove from heat, and stir in 1 teaspoon vanilla and 2 cups of confectioner's sugar. Blend completely, and then pour into a 9-inch by 9-inch pan (glass or metal). (I used a 7-inch by 10-inch Teflon-coated pan.) Spread the peanut butter blend evenly in the pan to get to all corners and sides at the same level. Melt 6 oz. milk chocolate morsels in a double boiler (or in a small pan over low heat). Spread the melted chocolate evenly over the peanut butter blend. Let stand at room temperature several hours to cool. Do not refrigerate. When the chocolate has set up appropriately, cut your peanut butter cups into squares and place on a pretty serving dish. I like to make the squares fairly small (about 3/4-inch by 3/4-inch). This is a popular sweet treat, and it does provide some protein from the peanut butter. Kids love it!!! Thanks to Carter for his appearance in the video!
How to make Vietnamese Egg Rolls : Click Here!! Makes about 20-25 egg rolls ingredients: 1 lb. ground pork shoulder 1 whole carrot shredded 1/8 inch 1 medium onion diced 1 clove garlic diced 2.5 oz. of black fungus (woodear mushrooms) 2.5 oz glass noodles 3 tbs. fish sauce 3 tsp. mushroom seasoning 3 tsp white sugar 2 tsp. scallions 1 bottle of light beer 1 pack of Lumpia brand egg roll wrappers Vegetable oil for deep-frying 1) Hydrate glass noodles and black fungus in warm water for approximately 5-10 min. After hydrating, mince the black fungus and roughly chop the glass noodle into quarters. 2) In a large mixing bowl, combine shredded carrots, diced onions, garlic, black fungus, glass noodles, fish sauce, mushroom seasoning, white sugar, and scallions with the ground pork. Mix with hands until pork mix is evenly distributed. 3) To form the egg rolls, place 1 egg roll wrapper on a clean, flat surface. Place 2 heaping tablespoons of pork filling in the top middle of the wrapper. Fold the upper portion of the wrapper over the filling and make sure to tuck the wrapper under the meat firmly. Then, fold each side over firmly and begin to roll the entire wrap. Near the end, dab the remaining wrapper with beer to help seal the egg roll. 4) Heat oil to 350 degrees and fry egg rolls for approximately 5-7 minutes until golden brown and crisp. Remove with tongs and place on paper towels to drain. 5) Serve with lettuce and fish sauce.
A "Charlotte" is a very special sponge cake with a strawberry cream filling, named after Charlotte von Mecklenburg-Strelitz, wife of King George III. I made it with love as a thank you for Badbearwatch's mom. Music: Frederic Chopin - Nocturne Opus 9, No.2 www.freeplaymusic.com Ingredients For the sponge cake 4 eggs 140 grams sugar Vanilla sugar 75 grams flour 75 grams starch Tea spoon of baking powder For the filling Strawberry jam (one glass) 12 sheets of Gelantine ½ a litre of buttermilk (or 500grams yogurt) 90 grams sugar Vanilla sugar 1 packet of frozen strawberries (400 - 450 grams) 200 grams whipped cream Make the sponge cake Seperate the egg white and the yolks. Beat the eggwhite with 4 spoons of water, 125 grams of sugar and vanilla sugar until it is very stiff. Now add the yolks one by one. Add the flour and starch(mixed with baking powder) gently. Place baking paper on a baking tray and put the dough on it. Bake 12 15 minutes at 175°C in a preheated oven. To make the filling: See yourself Convert from grams to ounces: www.metric-conversions.org
Nancy Douglass Chinese Chicken Salad The Hottest American Idolized Cooking Show Official Site www.grannynancyskitchen.com CHINESE CHICKEN SALAD (YIELDS 8 SERVINGS) This is an entire meal! 4 to 6 Skinless Chicken Breast 2 bags pre cut Cole Slaw mix (or shredded cabbage) 2 packages Top Ramen (Oriental Flavor) Set seasoning packet aside for dressing) 1 package sliced Almonds 1 Bunch Green Onions 1 package Sesame Seeds Optional: 2 small cans Mandarin Orange sections Dressing: (see instructions on 2nd page) 2 cups vegetable oil ½ cup Rice Vinegar (Plain flavor no spices) ½ cup Sugar 2 packages seasoning mix from Top Ramen ½ teaspoon Salt ½ teaspoon Pepper •Wash Chicken, drain. NO need to season at all. •Bake on 435 degrees for 20 minutes on top rack. After 20 minutes. check chicken by cutting in thickest part of chicken and make sure juice is clear. Take out and set out to cool off. •While chicken is baking, roast sesame seeds and almonds in oven for about 5 minutes and set aside to cool off. (this is optional you can add to salad just as they are if you like) •Pour bag of shredded Cabbage (Coleslaw mix) into large glass bowl, add Chopped green onions, Almonds, and Sesame Seeds •Once Chicken is cooled off, cut into bit size pieces and add to the rest of the salad. •Take Top Ramen and Break up while still in packaging then open package and set seasoning packets aside. Take dry broken up Top Ramen and sprinkle in Salad bowl. •Do not add Mandarin Orange sections till just before ...
RECIPE: 2 CUPS SUGAR, ¼ CUP LEMON JUICE, ¼ CUP WATER (Sorry I said the wrong recipe in the video) MAKING THE SUGAR WAX: Using a gas stove: 1.Put the ingredients in a saucepan and heat it on high. It will boil for approximately ten minutes. 2. Watch the bubbles carefully and when the bubbles turn a light brown color, turn the heat down till it's as low as it can be. The wax should be turning a golden brown color. 3. Let it simmer for about another five minutes while watching very very carefully. When the wax turns golden brown like the color in my videos then it is done. (When the wax is on step three and is simmering take a tiny bit out on a spoon and run cold water over it. When it cools enough to touch, it should be stretchy. You can test it on your arm. Do this about every two minutes while the wax is simmering until it stretches out on your arm and pulls off easily. If it sticks and won't come off it's not done and if it's brittle you've overcooked it.) MAKING WAX USING AN ELECTRIC STOVE: Follow the same steps but reduce the time alot. Cook the wax on medium for 5 to 8 minutes. Reduce the heat to low and simmer for about 6-10 minutes. Watch the bubbles carefully and when the wax reaches the correct take it off heat immediately. OTHER INFO: Sugar waxing is very inexpensive to use. I use a method of pulling the wax up against the hair and then yanking it down. If you pull the wax off against the direction of hair you are only breaking off the hair strands and hair will ...
Music: Jason Shaw You Tube user/audionautix www.youtube.com The most important thing about making these cookies is to spread the batter out enough so that it is very thin. Thin cookies will be very crisp and dry when cool. If the cookies are too thick, they won't crisp up when cool and the fortunes inside may stick to the cookie. This is where I found the recipe: chinesefood.about.com 2 large egg whites 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 3 tablespoons vegetable oil 8 tablespoons all-purpose flour 1 1/2 teaspoons cornstarch 1/4 teaspoon salt 8 tablespoons granulated sugar 3 teaspoons water Preparation: 1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets. 2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff. 3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture. 4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon. Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies. 5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently ...
Gordon Ramsay and his brigade of amateur chefs served this recipe as a main dessert to diners in the F Word restaurant. Serves 4 Ingredients: * 250g mascarpone * 1 tsp vanilla extract * 3 tbsp Marsala, brandy or Tia Maria * 150ml strong coffee or espresso, cooled to room temperature * 150ml single cream * 4 tbsp icing sugar * 16 sponge fingers (savoiardi) * Frozen bar of 70% of chocolate bar * Cocoa powder, to dust Method: How to make easy tiramisu 1. Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix 2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits 3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse. 4. Remove the tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.
Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from goluxx and more videos in the Cookies category. You can contribute too! Create your own DIY guide at www.howcast.com or produce your own Howcast spots with the Howcast Filmmakers Program at www.howcast.com You've got the basic recipe. Now learn all the different ways you can decorate those holiday sugar cookies like a pro. To complete this How-To you will need: Specialty decorating items Sugar cookie dough Cookie cutters Cookie sheets Currants, chopped nuts, or assorted candy Eggs Food-coloring liquid and food-coloring gel or paste A pastry brush or small artist's brush Hard candies A plastic bag A rolling pin Plastic squeeze bottles Royal icing A butter knife Rolled fondant Waxed paper Cookie tins A straw A toothpick Step 1: Get supplies Go to a baking-supply or craft store, or shop online for specialty cookie-decorating items. Step 2: Jazz them up There are tons of ways to decorate your cookies before baking. After you've rolled out the dough and cut the cookies into shapes, press currants, nuts, or candy into them. Or brush them lightly with egg white and dust with colored sanding sugar or sprinkles. Tip: Dragees, those tiny gold and silver balls that adorn fancy cookies and cakes, are edible. But because they contain real metal, eating them is not advisable. Step 3: Glaze them To add colorful shine, glaze cookies before baking by whisking ...
My challenge video, loads of fun! CHECK OUT OUR WEBSITE! pekwatawog.wordpress.com BARBBUCKS TOFFEE FRAPPUCCINO 100ml low fat milk 10g toffee or caramel sauce 1 cup strong black coffee 8g light whipped cream Blend the milk, coffee and ice together and blend till the ice has disappeared. In a tall glass add half the toffee sauce and a little of the blended frappuccino mix and stir together till mixed, this is what will sweeten the drink rather than adding extra sugar. Add the rest of the frappuccino mix to your glass, squirt on the cream and drizzle the rest of the toffee sauce. Enjoy! Cals: 98, Fat: 3.7g - Serves 1 12 fl oz
S2E13 Lemon!...it's gonna be a thing. Ingredients: Lemon Vodka Grand Marnier Lemon Juice Orange Juice Sugar Lemon Twist Lemon Drop Martini: -Rub Lemon along the edge of the glass -Rim the glass with Sugar -In a mixing glass with ice, pour 1 1/2 oz. Lemon Vodka -1 oz. Grand Marnier -1 1/2 oz. Lemon Juice -1/2 oz. Orange Juice -Shake -Strain into a martini glass -Garnish with Lemon Twist
ow.ly The Mojito has its origins in the 17th century when Admiral Francis Drake of the British Navy offered sailors a mixture of mint and rum to eliminate stomach and respiratory problems. This drink also has its roots in the deep-south favourite, the Julep. Rumour has it that Americans holidaying away from Prohibition wanted a Julep-style drink so the Cuban bartenders used the local rum, lengthened with soda and lime, and the Mojito was born. Glass: 12 oz Collins Method: muddle, build & stir 24 lime wedges 12.5ml 25ml Demerara sugar syrup or 12 barspoons Demerara sugar (adjust to taste) 816 large mint leaves (adjust to taste) Crushed ice 50ml Rum Soda water Add the lime and sugar to a Collins glass and muddle with a barspoon. Add the mint leaves and place the flat-end of the bar spoon in the glass. Fill the glass with crushed ice and pour in the rum. Rapidly raise and lower the spoon to thoroughly mix the drink, and then top with soda. Garnish with a sprig of mint, rubbing the leaves before serving to release the bouquet. Variations The original Mojito should be a light, long refreshing drink and not a really flavour-heavy cocktail. However, some people will prefer more sugar, mint or lime and some will like more of everything. This recipe can be changed by substituting the rum for other types of rum or spiced rum.
ow.ly This is a traditional cocktail from Brazil, also known as Peasants Drink. The Caipirinha is a very intense drink containing a whole lime, sugar and spirit. The original spirit used in this cocktail is Cachaça. Caipirinha Glass: 10 oz rocks Method: muddle 1 lime cut into 6 wedges 2 barspoons Demerara sugar or 1 oz Demerara sugar syrup Crushed ice 50ml spirit (Cachaça, vodka, rum or whisky) Dice the lime wedges and place in a rocks glass. Pour over the sugar or syrup and muddle with a large muddler. Fill the glass with crushed ice and add the spirit of choice and stir. No garnish is required for this drink as the lime remains in the glass. Variations Through substitution you can make a range of Caipis and fruit Caipis. Caipirosca (vodka), Caipirissima (rum), Caipirisky (whisky)
S1E12 Rob "Riki Tiki" Roy shows you how to make a collection of shots. In this Episode, you get the Irish Car Bomb, the Chocolate Cake Shot, and the Tequila Body Shot. Ingredients: Irish Whiskey Bailey's Irish Cream Guinness Sugar Lemon Wedge Frangelico Vodka Tequila Lime Wedge Salt Irish Car Bomb: -Pour equal parts Bailey's and Irish Whiskey into a shot glass -Fill large glass with Guinness -Drop shot into glass -Chug Chocolate Cake Shot: -Pour equal parts Frangelico and Vodka into a shot glass -Coat Lemon in Sugar -Suck on the Lemon, don't swallow the juice -Take shot and swallow juice at the same time Tequila Body Shot: -Place Lime -Apply Salt -Lick Salt -Take Shot -Take Lime Original Air Date: 04/03/2008 Original View Count: 676
Try these with a heavier duty mixer, not a hand mixer. Pre-heat oven to 375 degrees. In a mixing bowl cream together: 1 C shortening 1 C margarine 1 1/2 C brown sugar 1 1/2 C white sugar 3 large eggs 1 T vanilla extract Add in and blend: 1 1/2 tsp salt 1 1/2 tsp baking soda 1/2 C instant coffee Add in: 5 C flour 2 1/2 C semi-sweet chocolate chips NOTE: Dough will be VERY stiff. Using a #24 scoop, scoop out onto cookie sheets. Flatten with a glass bottom. Bake for 15-20 minutes until edges are golden brown. Let cool thoroughly before removing from sheet.
The chocolate martini is one of the world's most romantic cocktails. This chocolate martini recipe is the perfect start for a romantic meal or Valentine's Day dinner. In fact, chocolate martinis are among the most ordered flavored martinis on most bar menus. Chocolate martini recipes are easy to mix up. For a white chocolate martini, simply follow this recipe and substitute the chocolate liqueur with Godiva white chocolate liqueur. For a rapsberry chocolate martini, substitute the vanilla vodka with Stoli Razberi vodka. Here's what you'll need to make a chocolate martini. This will serve one person. Godiva Chocolate Martini 2 ounces of Godiva chocolate liqueur 1 1/2 ounces Stoli vanilla vodka Shaved white chocolate, for garnish Fresh raspberry, for garnish Start by dipping the rim of the martini glass in Hershey's chocolate sauce and granulated white sugar. To make this Godiva chocolate martini recipe, fill a large tumbler with ice cubes. Add 2 ounces of Godiva chocolate liqueur to the tumbler. Next, add 1 1/2 ounces Stoli vanilla vodka. Add to a shaker and shake well. Pour the mix into a martini glass. Garnish with shaved white chocolate and a fresh raspberry. I hope you enjoy this sweet version of the popular martini. Thanks for watching.
Thai spring rolls are a favorite at parties or great for a picnic. They are delicious and simple to prepare once you know the proper way. Now you can learn to cook this dish at home using the online videos. You will be taught by Thai Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai spring rolls but about the ingredients at his cooking school Air's Thai Culinary Kitchen in Chiang Mai Thailand. Copy the recipe below then watch the Thai Spring Roll video. Thai Spring Rolls "Por Piah Thod" * 8 spring roll sheets (from store bought package) * 2 cups shredded carrots * 2 cups shredded cabbage * 2 cups bean sprouts * 1 cup glass noodles * ¼ tsp ground black pepper * 1 - 2 tbsp light soy sauce * Sprig of sweet basil for garnish. * 1 tbsp cooking oil * 1 egg * 1 -- 2 tsp sugar Soak the glass noodles in cold water for 15 minutes or until soft, drain and cut into short lengths. Heat the cooking oil over low heat, add carrot, cabbage, bean sprout and glass noodles, stir fry for 3 -- 5 minutes. Then add the sugar, light soy sauce and ground black pepper, stir until it becomes fairly dry. Remove and spread the mixture on a plate to cool for 30 minutes or more. Divide the filling into 8 portions; place the filling in the center of the spring roll sheet on a flat surface. Start rolling tightly folding the sides in half way through the rolling process. Seal the wrapper with beaten egg. Place in the refrigerator until ready to fry. Heat cooking oil in a wok to ...
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SMASH! Breakaway Glass lets you make your own breakable windows, bottles and other "smashable" props seen in movies and TV shows. Smash! Plastic is a urethane liquid plastic that can be poured in thin sections to make window panes or cast into a mold and rotated to form hollow bottles and other glass-like objects. Used as directed, SMASH! props will shatter and even sounds like breaking glass. Not for use by children. Use only as directed and observe all warnings and safety precautions before using. For more information visit www.smooth-on.com
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