Setting Up The Game Board

The checkerboard is made up of 64 squares, alternating in a light and dark pattern. 32 squares are light, and 32 squares are dark. Checkers is played by two players, each starting with 12 tiles. One player has the light tiles and one the dark tiles. The board is set up so that each player has a light square in the right corner on his side of the board. Each player lays out his tiles on the 12 dark squares of the three rows closest to him. Two rows will be empty in the middle of the board.

Playing The Game

The player with the dark tiles moves first. Players will usually use some form of chance, like flipping a coin, to decide which player uses the dark tiles. After the first move, players take turns moving their tiles. Tiles may only be moved onto the dark squares, so all moves must be made diagonally. Single tiles may only be moved forward and only one tile at a time.

An opponent’s tile may be captured, that is removed from the board, by jumping over it with a tile. The tile must be moved in a straight diagonal line directly to the square on the other side of the opponent’s tile. Only one of the opponent’s tiles may be captured in each jump, however multiple jumps may take place in a single turn if the initial tile moved is in position to make another jump. If a jump is possible, it must be played. The player has no choice. If there are multiple jumps possible, the player may choose which jump to make.

When a tile reaches the furthest row from it’s starting position, the tile is crowned and becomes a king. One of the tiles previously removed from the board is placed on top of that tile so that it is of double height. While kings are also limited to moving diagonally, moving only on the dark tiles, they may move either forward or backwards. This flexibility can be a major advantage in the game.

Ending the Game

A Checkers match ends when one of the opponents cannot make a move. This is usually caused by one player having his last tile captured. It can also happen, though, when one player has all tiles completely circled by his opponent, leaving him no place to move.

While these game rules are from the US Standard Rules, other variations of the game exist. Checkers can be played as a friendly game between friends or in tournaments around the country. Those interested in playing Checkers at the tournament level should contact The American Checker Federation for more information.

Fore more details about playing checkers, please visit:

• Checkers Strategy

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If you have been fortunate enough to stumble upon such a well-received recipe, you are a cook in demand, and your stew is most likely famous, at least within your circle of appreciative family and friends. If you are still searching, however, read on. The recipe and tips that follow have ushered more than one cook into notoriety and made them well known for their great beef stew.

Choosing and Preparing the Meat

The marbling and texture of the boneless chuck roast make it the most suitable choice for use in this recipe. Almost any cut of beef can be used, however, if provision can made for tenderness by cutting tougher cuts cross grain into small uniform pieces.

Browning the meat slowly and thoroughly in a heavy pan is the key to pulling out the best flavor. Avoid crowding the pieces in the pan and brown in batches if necessary, keeping browned pieces warm until all the meat is finished.

Another common practice that enhances flavor is to trim excess fat from the meat and render it to use for browning instead of vegetable oil.

How to Make the Best Stew

Best Beef Stew Recipe

We feel that this is the best beef stew recipe. To get started you’ll need the following ingredients.

• 3 pounds boneless beef chuck roast, cut in 1-1/2 inch cubes
• 1 cup flour
• 1 teaspoon marjoram
• 1-1/2 teaspoons salt
• ¼ teaspoon pepper
• vegetable oil or rendered beef fat
• 2 beef bouillon cubes dissolved in 3 cups boiling water
• 2 dashes Tabasco
• ¼ teaspoon marjoram
• 2 onions, chopped
• 1-1/2 cups chopped celery
• 5 carrots, cut in bite-sized pieces
• 3 large potatoes, red or white, cut in bite-sized pieces
• 1 cup frozen peas

1. Preheat oven to 300 degrees. Heat fat or oil in a large cast iron Dutch oven or other comparably heavy pan. Put flour, 1 teaspoon marjoram, salt and pepper in a strong plastic bag and shake to mix. Dredge meat in the flour mixture in the bag and when oil is hot, brown meat pieces slowly and thoroughly. Add ¼ teaspoon marjoram, bouillon and boiling water to cover, and two dashes Tabasco to meat and stir. Return to a boil, remove from stove, cover, and bake in the oven for one hour.

2. Remove from oven, add chopped onion, celery, carrots and potatoes, return to oven and cook covered for one more hour, or until meat and vegetables are tender.

3. Remove from oven, gently stir in frozen peas and allow to sit, covered, for five to ten minutes. Salt and pepper to taste and serve.

Make It Even Better

The quality of a good stew improves with time and the flavor is actually better the second day after the flavors have had a chance to meld. Consequently, stew is best prepared through Step 2 the day before, allowed to cool at room temperature, and then refrigerated overnight. Before reheating the next day, add a bit of water or broth as needed, recheck seasonings, and heat thoroughly before adding frozen peas and allowing the stew to sit covered for 5 or 10 minutes.

A great cook is really nothing more than an average person who has managed to collect some fabulous recipes. Carefully following a good recipe will produce outstanding results every time. Best Beef Stew is one you will confidently turn to again and again. People will line up for it.

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Easy Pancake Recipe

A basic pancake recipe calls for one and a half cups of flour, two and a half teaspoons of baking powder, three fourths of a teaspoon of salt, one egg, one cup of milk, and three tablespoons of vegetable oil. This is a bare minimum ingredient suggestion list. More ingredients can be added for flavor. The amounts listed can also be increased for larger sizes or amounts of pancakes. If you are desperate to make pancakes but have run out of butter or vegetable oil, melted shortening is an acceptable substitution. Do not under any circumstances attempt to substitute baking soda for baking powder, or milk for eggs.

There is an array of extra ingredients available at the chef’s disposal. Chocolate chips, bananas, blueberries, strawberries, and peanut butter are just a few popular pancake flavorings. Any additional ingredients can be added by trial and error. Add the chosen ingredient to one fourth of a cup of batter and stir it before you put the mixture in the pan. If this is unsuccessful, add the ingredients to the next pancake by sprinkling them on top, adding extra batter at your discretion.

Making Pancakes

In order to begin making pancakes, add the dry ingredients to a bowl first, starting with the flour. You must add the flour first. If you measure the flour out after other ingredients, there will be extra air included in the measurement, rendering it incorrect. After sifting the correct amount of flour, add baking powder, sugar, and salt. Stir with a whisk or fork until the mixture is smooth and free of lumps. Using a separate bowl, beat the egg until the yolk is mixed with the egg white. Do not beat the egg until it is frothy. Mix in the milk, vegetable oil, and butter until the concoction is smooth.

How to Make Pancakes

Pour the bowl of wet ingredients on top of the dry mixture. Stir until the dry ingredients are moistened and the combined mixture takes on the appearance of batter, but no more than that. If you stir more than is necessary, your pancakes will be chewy. Lumps in the mixture are preferable to tough pancakes.

A griddle is the ideal pan for pancakes, but a skillet will also work. Grease your pan of choice with a nonstick spray. You may also use butter or oil for this purpose, but make sure to wipe it on a paper towel and use the towel to grease the pan. The more butter or oil you use, the crispier your pancake edges will be. Heat the pan to about 350 degrees on medium high heat. When a drop of water makes the pan sizzle, it is time to add the batter.

Use a measuring cup or large ladle to pour the batter into the pan. Most pancakes range from 4 to 5 inches in diameter, but feel free to use less batter than that for smaller pancakes, and more batter for larger ones. Make sure to pour slowly, because the batter will take time to spread. Add more milk if the batter does not spread. Add a small amount of flour if the batter appears watery.

Let the batter cook for 1 to 3 minutes, until tiny bubbles begin to form. The bubbles will appear around the edges of the pancake, and then throughout its center. When they begin to pop, flip the pancake. Do not wait until the pancake is covered in bubbles to flip it. When you see a uniform amount of bubbles throughout the batter, the pancake is ready to be turned. The edges of the pancake will also start to move away from the pan when it is ready to be flipped. Let the pancake cook on this side for the same amount of time as the other side.

When the pancakes are ready, both sides should be golden brown.

When the pancakes are done, scoop them out of the pan and serve them with syrup. Butter and whipped cream are also options. Some people also prefer fresh fruit or fruit compote topping, such as blueberry, strawberry, raspberry, cherry, apple, and many more.

It does not take a culinary expert to make pancakes. When oatmeal or cereal seems tasteless and boring, pancakes are an ideal option to spice up the breakfast monotony. There is a diverse amount of pancake flavoring and topping options available for the experimental chef. Whether you are cooking for yourself or entertaining a large group of people, pancakes make a delicious breakfast treat.

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Equipment

The first thing you need to do is choose what “characters” you will use to create motion in your animation. This can be a series of drawings, small clay figures, a piece of paper, which can be folded and unfolded during filming, or even something as simple as just a ball that rolls about. In addition to what you plan to animate, you will need a video camera, a tripod for the camera, 2 rulers, an 8×10 or larger background image, and some sort of “script” (so that you have a clear idea of what actions you need to make the object perform and in what order).

Preparation

Precision is very important to good animation. Whether you are using drawings, clay figures or anything else for your characters, your frames need to match. When you are using drawings, you should utilize tracing paper or transparency to help line up your images to make sure they are the same height and width. The rulers will be a crucial part of this when you are using 3 dimensional objects. This will make the frames more fluid, rather than choppy.

Frame timing is also important. Most video cameras are not equipped with a stop motion settings, so before you begin, you need to do some tests with your camera. Every video camera is different. Recording for 6 seconds on your camera may only leave you with 2 seconds of actual recorded material. You need to find out how long you need to record in order to end up with 1 second of recorded material. Start by recording for 10 seconds and work your way down from there. This will tell you exactly how long you need to record each frame of animation so that each frame will be 1 second long.

Stop Action Animation

How to Make an Animation

To simplify these instructions, let’s assume that you will be using a ball for your main character. If you are using another media, adjust your actions accordingly. Where it says “record for 1 second”, this refers to actual recorded material.

On your work surface, set up the background at the back of the surface. Tape one ruler down at the front of your work area and tape the other ruler perpendicular to the first, on the left or right side of your surface. Set up the video camera on the tripod and adjust the height and focus so that only the background is visible in the viewfinder. Write the title of your animation on a piece of paper or transparency and affix it to the background. Record at least 10 seconds of the title page, so that it can be read during playback.

Remove the title page and place your ball at the starting position. Record for 1 second. Move the ball ¼ of an inch, in the direction you want it to appear to roll, and record 1 second. To make the ball appear to roll faster, move it ½ inch and record 1 second. To slow down its movement, record 2 seconds of each position. Continue moving and recording in this way until you have reached the end of your script. For best results, try to make an animation that is at least 30 seconds long.

Summary

Animations can be created from a wide variety of media. The primary steps in the animation process are to make tiny adjustments to the character(s) and record a frame each time you do so. Multiple characters can be made to move at different speeds by varying the amount of movement per frame for each one. The more precisely aligned your characters are from frame to frame, and the more consistent your timing, the smoother your animation will be.

Tips

Make notations on your script of each step that you take (ie “Rolled ball ½ inch, recorded 2 seconds”) so that you will know what actions need adjustment if you don’t like your first attempt and want to try again.

If you want your ball to appear to bounce into the air, use transparent string or set it on a series of transparent objects.

When animating clay figures, you may wish to add a third, vertical ruler.

These same steps can be used with a still camera and computer software that makes “gif” files.

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5. How to Make Gum

Bubble Gum Kits

These bubble gum kits typically contain the best gum base available, citric acid, flavoring and glycerin. Flavoring will generally consist of the basic bubble gum flavor as well as two random surprise flavors. Certain bubble gum kits may come with wax paper or aluminum foil in which people can either store their gum or share it with others to enjoy.

Aside from the bubble gum kit, powdered sugar and corn syrup will be necessary. Equipment necessary for the project include a microwave safe bowl or dish, a spoon and some wax paper or a zip-lock bag. If a zip-lock bag is not available, wax paper, aluminum foil or any other sort of storage device should work just fine.

Bubble Gum Making

How to Make Gum

To start, take the gum base, glycerin, corn syrup and citric acid and put them into the bowl or dish. If planning to use the microwave method, the bowl will be used. If planning to use the stove top method, the dish will be used. For the microwave, put the bowl with the ingredients inside for 30 seconds and stir. Keep adding ten seconds if it has not melted. For stove top, place the ingredients on top of a heat resistant dish in a pan of boiling water. Heat it until the gum base is soft and gooey, which may take up to ten minutes.

Now add flavoring as well as any desired food coloring to the mix. Flavoring should only consist of about five to seven drops. This should provide enough flavor to last for awhile later on. Stir well.

Take a tablespoon of sugar and set it aside. Place half of the remaining sugar onto the work surface. Try not to pour too fast or it will create a sugar cloud. Pour the melted mixture slowly on top of the sugar, which should quickly cool. Start kneading the mixture as though it were dough. Add sugar when the mixture gets sticky and continue to add some until it is stiff. Keep kneading for about fifteen minutes. When the mixture is smooth and can be rolled with the hands, kneading is done.

Cutting the Gum Into Strips

Roll out the gum with a rolling pin dusted with powdered sugar. Either by using scissors or a pizza cutter, cut strips about half an inch long. Alternatively, try rolling it onto a half inch diameter rope, cutting pieces individually that are about half an inch long as well.

Once all of the strips or pieces of bubble gum are cut up, simply dust them with powdered sugar and the bubble gum is finished. To store this bubble gum, either place them in a sealed zip lock bag or wrapped in wax paper or aluminum foil. Some bubble gum kits may contain this in them. If they do not, then luckily they can be found in just about any supermarket or other store.

To summarize, bubble gum is an easy treat to make, whether parents are making a delicious surprise for their children or kids want to make themselves something nice with the help of an adult. The procedure is simple and can be done by anyone. Try this special treat on Halloween and see the look on the kids’ faces when they are told they were given homemade gum.

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The following passages will explain in greater detail how to make salsa.

Salsa Ingredients

Besides tomatoes, there are other additions that give salsa its special taste and texture. The inclusion of diced onions, bell pepper and even jalapeno peppers all play a role in how the final result tastes. As mentioned above, if you’re fortunate enough to have a small herb garden in your windowsill or your back yard, you only add to the taste and health advantages over store bought salsa. Other additions include diced garlic, cilantro, corn, lime or lemon juice and even zucchini squash. Herbs you can add for both taste and color include basil, parsley and mint. Remember: the fresher the vegetables, the better the taste.

How to Make Salsa

After you’ve decided which ingredients you want to include in your homemade salsa, your next goal is to decide the texture. While salsa is traditionally chunky, you can puree your ingredients to a finer consistency if you prefer. And too, the use of a food processor comes in handy; but again, it all comes down to your preference. Some like to use a cutting board and knife to ensure the right texture in their salsas, especially if there’s a considerable amount of onion. Remember, the finer the onion is chopped, the stronger the flavor. Your goal is to ensure no one flavor overpowers the rest of your ingredients, but rather, have them come together to define the finished taste of your homemade salsa.

Another alternative to consider is lightly roasting the tomatoes, peppers and onions. This will result in a slightly sweeter taste and add even more color and texture. You may even wish to sauté the garlic, peppers and onions while tossing in the diced tomatoes for the last thirty seconds of the sauté process.

Salsa Ingredient Ratios

Naturally, salsa’s main ingredient is tomatoes. Ideally, you’ll have three parts diced tomatoes to the combined remaining ingredients. For instance, a good rule of thumb is three parts diced tomatoes to one part chopped onions, diced chilies, bell pepper or anything else you’re going to include.

While a bit of jalapeno or other hot chilies is always good, be careful to not add too much or else you run the risk of it not being enjoyed by some family members and guests. Also, while basil gives salsa a distinct taste, it too can be too much of a good thing. Parsley is generally used to add color and mint, should you decide to add a sprig or two, is better when it’s finely chopped.

Once you have the right ratios worked out, it’s time to pull the ingredients together as the flavors combine to present your own tasty salsa. Again, you’ll likely want to use a bit of trial and error while determining how chunky you and your family prefer, but rest assured, good salsa never goes uneaten.

Tips for Making Fresh Salsa

Looking for more tips for making fresh salsa? Consider adding a tablespoon to a fresh tossed green salad for a unique taste. A few minutes before the steaks come off the grill, spread a tablespoon over the meat and allow the garlic, tomatoes and herbs add a delicious flavor. Homemade salsa is a perfect fit in tacos, burritos and even scrambled eggs.

Salsa is an easy and healthy choice many of us are reaching for over traditional condiments. While store brands offer variety, there’s simply nothing better than fresh salsa made in our own kitchens with our own preferred ingredients. Making salsa doesn’t require hours in front of a stove nor are you limited by the ingredients. Following specific instructions for recipes is part of any good cook’s efforts; however, preparing delicious homemade salsa is one time a recipe does not have to be followed to the letter.

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Easy Lemonade Recipe

To make lemonade, begin with this easy lemonade recipe.

• One cup sugar
• One cup water
• One and a half cups freshly squeezed lemon juice with the seeds removed
• One quart cold water
• Ice is optional

1) Dissolve the sugar in one cup of water and bring to a boil.
2) Stir until all sugar is dissolved. This amount of sugar optimizes the natural lemon flavor. For sweeter lemonade, increase the sugar by up to a half-cup.
3) Allow the syrup to cool. It will be thin.
4) Add lemon juice and cold water.
5) Stir.
6) Serve cold or over ice.

Yields six servings.

Making Lemonade

A medium-sized lemon usually renders about one-quarter cup of juice, or one serving of full-bodied lemonade.

It seems deceptively simple, but there are a few tricks of the trade that can boost the results from excellent to amazing.

How to Make Lemonade

The first trick is to make sure that the sugar gets completely dissolved. The best way to do this is to heat equal parts water and sugar in a saucepan and stir until the mixture comes to a boil.

Choose lemons with smooth unblemished skins. Lemons that feel heavy for their size will have the most juice.

Rolling the lemons on a hard surface or between your palms immediately before squeezing them loosens the pulp and gives a higher yield of juice. Lemons also yield more juice at room temperature than when refrigerated. Microwaving a lemon briefly, 5 -10 seconds, can also make it easier to extract more juice, but too much heat will affect the flavor.

Pulp is generally considered to be the quintessential hallmark of quality lemonade, but there are occasions when pulp is undesirable. Strain the lemonade through cheesecloth or with a sieve.

Many kinds of lemon juicers, squeezers, and reamers are on the market. You can always squeeze a lemon by hand, but if you make lemonade regularly, have a lot of lemons to squeeze, or are coping with an arthritic condition, you may want to invest in one of these devices. Choose one that is easy to clean and does not trap pulp.

If you live in an area with hard water, use bottled water because the acidic lemon juice will react with any carbonates in tap water and affect the taste.

Making Lemonade Tips

A pinch of salt suppresses bitterness better than sugar, and surprisingly, salt even makes some foods taste sweeter. It does not take much to get this effect. 1/8 teaspoon for a half-gallon of lemonade is adequate.

Lemons make their own best garnish. Dress up a lemonade glass by cutting thin lemon slices from the ‘equator’ of each lemon and set these aside before squeezing the rest of the fruit. The slices can be dredged in sugar or used plain as garnish.

Lemon zest can add a bite to lemonade. The zest is the outer yellow part of the peel. Lemon zest is often a desirable addition when lemonade is used as a mixer in alcoholic beverages. There are specialty tools that will remove it in long threads, but for the small amount used for garnishing lemonade, a sharp vegetable peeler will work as well. If you wish to add lemon zest as a garnish, it is easier to remove it before squeezing the lemon.

A kid-safe variation on the basic recipe is to stir in the sugar directly into the lemonade without first making the syrup. Most kids won’t notice the subtle change in flavor, and this eliminates the danger of burns. Using this method also saves time and avoids the extra clean-up from using an additional pan.

Making Pink Lemonade

Pink lemonade is a special treat and makes an especially attractive punchbowl at women’s and girls’ parties. The most common natural method for achieving a lovely pink color is to add a splash of grape juice. Cranberry or raspberry juice may be substituted. A drop or two of red food coloring is sometimes used, but this gives a peachier pink.

Some lemon varieties, such as Meyer and Valley lemons, have been cultivated to be less tart. Adjust the amount of sugar accordingly if using one of these.

Homemade lemonade is truly one of life’s little luxuries. It can grace the table at the most elegant luncheon and be equally appreciated when shared with a neighbor over a backyard fence. The few minutes of extra effort it takes to fresh-squeeze a lemon delivers a taste so superior to reconstituted lemonade that you can’t help but feel special when you drink it.

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• Initial Steps and Tools Required
• Measurements
• Leather and Fabric Cutting
• Attaching the Fabric to the Sole

Making Shoes Step by Step

When you start making shoes, first, you need to decide which type of shoes you want to create. The choices are almost endless; with the selection include items such as boots, shoes, sandals, or etcetera. A good starting point would be a simple, basic style shoe. There are several tools that the shoemaker will need to purchase to be able to complete their task. These tools include:

• Thread
• Thick, sturdy leather for the sole
• Fabric
• Plastic for shoe pattern
• Scissors
• Shoe Last
• Masking tape, Paper and Pencil
• Knife
• Shoe cement
• Insoles

How to Make Shoes

The fabric that is utilized for the upper portion of the shoe is up to the preference of the shoemaker. The upper portion of the shoe can be made from fabric, leather or even canvas.

A shoe last, or wooden shoe form, will aid in the construction of the shoe significantly. This will help the shoemaker design the upper portion of the shoe.

Measurements

First, the shoemaker needs to begin by taking accurate measurements of the person’s foot that the shoe will belong to. If you are unable to measure this person’s foot, ensure that you measure a foot of someone who wears the exact same size shoe. To take these measurements, have the person stand on a piece of paper, with their shoes on, and trace around their foot. Repeat this step again on the other foot. Cut out these tracings.

Leather and Fabric Cutting

The shoemaker should next cutout the soles for the shoes. The shoemaker should take the tracings and cut from the leather purchased to make the soles. You need to ensure that the soles are exact replicas of the tracings. Cutout the leathers soles for both the right and the left foot.

To create the portion of the shoe that covers the upper part of the foot, the shoemaker will need to use the shoe last. Begin by extending the shoe last to match the size of the shoe being made. Cover the last in the plastic that was purchased for the pattern of the upper part of the shoe. Secure this material tightly around the last. Now, cover the plastic on the shoe last with the masking tape. You will do this using short strips of masking tape and work until the entire shoe is covered with at least two layers of tape. Now flip the shoe last upside-down and cut along the bottom of the last so that the taped fabric can be removed. Trim the pattern so it can lay flat, this can be done by trimming the front and back of the middle portion of the plastic.

Take the fabric that was purchased to be the upper portion of the shoe. Cut this fabric exactly to the pattern created from the shoe last. Remember to flip the pattern over to make one left foot pattern and one right foot pattern.

Attaching the Fabric to the Sole

To attach the upper shoe portion to the sole that you already cut out, you will need to utilize shoe cement. First, you will want to sand the inside portion of the upper part of the shoe fabric. This prepares the fabric to ensure maximum adherence. When using the cement, apply the cement to both the sole and the upper portion fabric. Allow for the two materials to adhere. Drying time may take 15 minutes or longer.

It is up to the preference of the shoemaker if they want to add laces to these shoes. If this is decided, then cut down the front top portion of the shoe with scissors and then use a shoemaker’s awl. A shoemaker’s awl is a mental spike with a wooden handle, the end of the spike has a curved tip. The awl holds two pieces of leather and ensures that holes are placed evenly on either side of the leather or fabric. After the desired numbers of holes have been placed, then pull shoelaces through these holes and repeat on the other shoe. Finally, add the insoles that you purchased to the inside part of your shoe to add comfort and support.

Making homemade shoes may seem like a daunting task but it is one that with some practice, you will quickly be able to master. You will be able to craft comfortable, sturdy shoes that your friends and colleagues will be envious of.

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A waffle is quite simple to make. But the first and foremost, you need to purchase a waffle iron. Waffle irons are hot plates that are electrically heated. The batter is poured into the crisscross grooves of the iron. It is then clamped shut and cooked under intense heat for a brief period of time. In five minutes or so, your waffles should be cooked to a nice golden crisp. The amount of time it takes depends on your waffle iron and your batter, so you would have to adjust accordingly.

It might take a couple of trial-and-errors before you perfect your waffle-making skills. Waffle irons also come in different sizes and shapes. Some are round while others are rectangular. The shape doesn’t really have an impact on the taste of the waffle; it is just a matter of preference. It is also important to note that there are flip and non-flip units. Often the higher-end models allow you to flip the plates to ensure that your waffles are evenly cooked on both sides.

Those would fall in the price range of 50 dollars to five hundred dollars. If you are not too picky about waffle texture and outcome, you can find a waffle iron for about 20 dollars that is sufficient. Of course, the inexpensive waffle irons cannot be flipped, which makes one side crunchier than the other (the side against the iron is usually crispier).

Once you have the waffle iron, then you are ready to make the waffle batter. The ingredients for making waffle batter are the same as pancake batter, except the proportions are different. Waffle batter is generally a tad thicker than pancake batter. If your batter is too thin, it will not fluff up nicely after it comes out of the iron. Here is the recipe for basic waffles:

Easy Waffle Recipe

The following is an easy waffle recipe that makes use of some basic ingredients.

Ingredients:

• 2 cups of all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 2 tbsp sugar
• 3 eggs
• 1 ½ cups of milk
• 4 tbsp vegetable oil
• non-stick cooking spray

Making Waffles

How to Make Waffles

Preheat waffle iron according to manufacturer’s instructions.

In a bowl, combine dry ingredients (flour, baking powder, salt and sugar) and set aside. Using another bowl beat the eggs. Add milk and oil and whisk together until ingredients are combined. Add wet ingredients to dry and whisk together until batter is smooth.

Coat the iron with a nonstick cooking spray (newer waffle irons might not require spray so check instructions). Pour batter into iron. Clamp the iron shut and wait for about 5 minutes. Sometimes there is a light indicator on the iron to let you know when the waffles are ready. Once they are crispy, remove from iron with a fork. They should peel be easy to peel off with the cooking spray.

Makes about 6 round 8-inch waffles.

This is just a basic recipe for waffles. There are ingredients you can definitely add or substitute. For wheat waffles, you can use half whole-wheat flour and half all-purpose flour. Use buttermilk instead of regular milk if you like your waffles extra fluffy. If you are tired of plain waffles, add cinnamon, peanut butter or lemon juice for a different flavor.

Perhaps what makes waffles even more enjoyable is the choice of toppings you can add. Even finicky little eaters could not turn their nose away from waffles with whipped cream and chocolate fudge or strawberries and cream. For healthier versions, use fresh fruit and nuts. If you are not worry about calories, here are some ideas:

• maple syrup with pecans and cooked apples
• maraschino cherries and sliced almonds with cherry liquer
• coconut syrup with warm pineapple chunks
• cinnamon honey butter with walnuts
• maple syrup with ginger and lemon zest
• vanilla ice cream and caramel

If you ever feel like a decadent breakfast or a rich dessert, try a basic waffles recipe with one of the topping ideas. They are easy and fun to make. If you have extra batter leftover, cook them in the iron and toss them in a Ziploc and into the freezer. They can be stored for months. The next time you need a quick breakfast, just pop them back into the toaster to reheat. Who needs Eggos when you can freeze your own homemade buttermilk or peanut butter waffles?

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Making Ice Cream

Numerous methods exist for making ice cream. No one is certain exactly when the first ice cream was made or how it was done. It is believed that the oldest known method was used by the Chinese. The technique used snow and saltpeter packed around a container holding cream mixed with syrup or fruit concoctions mixed with honey and cream.

Homemade Ice Cream Recipes

There are two basic types of homemade ice cream recipes. Philadelphia style requires no eggs, while custard style requires egg yolks. The custard style is usually smoother and richer tasting. It is believed that the Italians were the first to use this type of recipe. However, as with most of ice cream’s history, there is a dispute as to who originally came up with the idea of adding eggs.

Philadelphia Style Ice Cream

The Philadelphia style is quicker to make, but is less smooth than custard style. It does not require all the cooking that custard style requires. One of the first well-known recorded ice cream recipes of this style was published by Hannah Glasse in 1747. Her method involved placing a mixture of cream, fruits, and sugar in a small pewter basin. After sealing the small basin, it was put inside a larger pewter basin. The larger basin was then filled with ice and a handful of salt and sealed too. This method required quite a bit of stirring the mixture by hand.

All of the older techniques required quite a bit of shaking or stirring the ice cream mixture. They also required long periods of chilling the ingredients and then freezing them. Nancy Johnson sped up this process by inventing the hand-crank freezer in 1843. The current ice makers consist of four basic types: manual, electric, compressor freezer, and freezer unit. Each ice maker uses its own type of freezing method.

Popular Ice Cream Method

How to Make Ice Cream

The most popular method involves utilizing electric ice cream makers. These machines can speed up the process while retaining the fun inherent to ice cream making. People usually start out with a basic recipe of cream, milk, refined sugar, and eggs. Then anything a person desires can be added in to give the ice cream more flavor and coloring. Some people even use wine to flavor their ice cream.

People who do not have ice cream makers can still make ice cream at home. Some people find it more fun to make the ice cream by hand rather than using the modern electric ice cream makers. They place a mixture of cream or milk, refined sugar, and vanilla extract into a small plastic storage bag. Then the small bag is placed inside a larger plastic bag, filled with rock salt and ice. The people then toss, roll, or kick the bag around for about twenty minutes, until the mixture thickens into ice cream. Tin cans may be used instead of plastic bags. Additionally, other ingredients, such as fruit, or chocolate syrup may be added to flavor the ice cream.

Making Ice Cream Without an Ice Cream Maker

Another way to make ice cream without an ice cream maker is to use a mixing bowl and mixer. Either type of recipe is suitable for this task. For this method, it is best to chill the ice cream base before making the ice cream, so it will freeze faster.

The consistency and taste of ice cream depends on how much air it contains and how quickly it has been frozen. The type and amount of each ingredient used will also affect the consistency. The stage of the freezing process the extra ingredients are added in will also make a difference.

When adding flavorings, the solid ingredients should be added in after the freezing process, before placing the ice cream in the freezer to harden. However, it is recommended that the liquid flavorings be added in before the freezing process is begun. The ingredients should not be larger than a chocolate chip unless it is soft.

Ice cream making can be lots of fun. The person just needs to remember that it may not come out exactly like store bought products. However, if the person experiments long enough, he or she will be able to create the perfect ice cream.

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