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Old 06-20-2005, 07:47 AM
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chuckle Summer Fun Food

Watermelon Ice



You'll need:

3/4 cup pureed watermelon (use as much actual watermelon "juice" as possible)
2 cups water
1/2 cup sugar
1/3 cup corn syrup
Directions:

Combine all ingredients and cook on low heat, stirring constantly until the sugar dissolves completely.
Allow to cool for 10 minutes.
Pour into sturdy plastic cups halfway full (the rubbermaid or tupperware sippy cups are perfect for this, and plastic yogurt containers work as well).
Cover and freeze until solid.
Eat by scraping a spoon across the top.
Variation:

You can make lemon ice by substituting pureed watermelon for an equal amount of lemon juice. Try making other flavors with other juices as well.
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Old 06-20-2005, 07:52 AM
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Homemade Marshmallows


These marshmallows are not quite like commercial ones, they are richer, gooier & messier, but so good! When you toast them, they don't get brown, they melt into marshmallow cream.


Contrary to popular myth, marshmallows are not made from egg whites. They are made from gelatin beaten with cooked sugar syrup. The texture of these homemade marshmallows is denser than the store bought variety, and the flavor more intense.


3 envelopes unflavored gelatin
1 cups water
2 cups granulated sugar
1 cup light corn syrup
1 tablespoon vanilla extract
Confectioner's sugar for coating the candy (I usually use around 2 cups)

1. Oil a 9x13 inch pan and set it aside.

2. In a large mixing bowl, sprinkle the gelatin over cup water. Cover the bowl and set it aside to allow the gelatin to soften until needed.

3. Combine the sugar, cup corn syrup, and the remaining cup water in a heavy medium saucepan. Place the pan over medium heat. Stir until the sugar dissolves completely and the mixture comes to a boil.

4. Clip a candy thermometer to the inside of the pan and cook the syrup without stirring until it reaches 240 F (soft ball stage). Remove the pan from the heat and stir in the remaining cup corn syrup.

5. With the mixer on high, beat the hot syrup into the large bowl containing the softened gelatin in a slow steady stream. Beat for 10 minutes, or until the mixture triples in volume and becomes very stiff. Beat in the vanilla.

6. Spread the mixture into the prepared pan. Smooth the top as much as possible using a thin flexible spatula or a wide knife dipped in water. Set aside uncovered for 8 to 10 hours at room temperature or until mixture is cool and firm.

7. Dust a large cutting board with confectioner's sugar. Sift additional confectioner's sugar over the top of the marshmallow. Don't skimp! Run a small knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto the prepared cutting board. You may need to coax the marshmallow out of the pan with your fingers. It may also be a little sticky. Sift more confectioners' sugar over the marshmallow once you have unmolded it.

8. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioner's sugar. Shake off the excess sugar and store the marshmallows in an airtight container at room temperature for up to 3 weeks.



Great for making S'mores!!
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Old 06-20-2005, 08:04 AM
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Cucumber in a Bottle --Just for show, Not to Eat


CUCUMBER IN A BOTTLE
Nothing says "summer" like fresh cucumbers from the garden. You can also grow them vertically in a pot if you live in an apartment. Let them climb up wooden poles or chicken wire. As your cucumbers start to grow, show the kids a time honored trick... the cuke in a bottle.

What you'll need:
* cucumber seeds or 3-4 cucumber starts
* garden soil or pot and potting soil
* 12oz or plastic liter soda bottle with cap
* vinegar

Plant your seeds or start in a sunny area and keep watered. When the tiny cucumbers appear, choose one at the base of the plant (it needs to be shadier so the cuke won't cook in the sun). Carefully slip the baby cucumber into the plastic bottle. Save your bottle cap, don't lose it! Keep your bottle partially shaded with newspaper or burlap. When the cucumber fills the bottle, snip the stem. Fill your bottle with vinegar (this will make it last longer) and put on the cap. Keep it in your fridge. Don't try to eat it, it is just for show and tell. Bring it out to amaze your friends and family and they'll ask "How did you DO that?"
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Old 06-20-2005, 08:08 AM
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Mud Pie Cakes--Edible




Have you ever made a mud pie and baked it in the sun? This "mud pie" bakes in the oven though.


*1-cup liquid measuring cup
*dry measuring cups
*measuring spoons
*1-gallon heavy duty ziploc bag
*table fork *8x8x2 inch baking pan
*hot pads
*1 1/2 cups flour
*1 cup sugar
*1/4 cup unsweetened cocoa powder
*1 teaspoon baking soda
*1/2 teaspoon salt
*1/3 cup cooking oil
*1 tablespoon vinegar
*1 teaspoon vanilla
*1 cup water

1. Wash hands. With adult help, get out all the things you will need. In the plastic bag, place the flour, sugar, cocoa powder, soda and salt. Seal the bag and shake to mix. Put the flour into the ungreased 8 inch square baking pan.

2. Use a table fork to make a hole in the middle of the flour mixture. In the 1-cup liquid measuring cup, measure the oil. Add the vinegar and vanilla. Pour the oil mixture into the hole. In the same measuring cup, measure the water and pour into the hole.

3. Use a table fork to stir together all ingredients. With adult help, bake in a 350 degree oven for 40 to 45 minutes. Use hot pads to remove pan from oven. Cool in the pan. If desired, top a piece of cake with a scoop of vanilla ice cream, chocolate syrup and a maraschino cherry. Serves 12.
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