Missie's Orange Dream Cake

 

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Hot Buttered Cheerios

4 cups Cheerios

¼ cup butter, salted

¼ teaspoon pure vanilla extract

¼ cup granulated sugar

1 teaspoon ground cinnamon

salt to taste (optional)

Instructions

 

In a small bowl, mix cinnamon and sugar, set aside. 

Using a large skillet, melt butter over medium heat then add vanilla, stir well.

Next, add cheerios, coating evenly in butter. Cook for about 3 minutes, until cheerios are lightly toasted.

Remove from heat and pour the sugar-cinnamon mixture evenly over Cheerios, coating evenly. Allow to cool for a few minutes. Enjoy! 

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Brown Sugar Cinnamon Cookies

 

# Ingredients:

→ Dough

01 - 1 cup unsalted butter, softened

02 - ¾ cup packed light brown sugar

03 - ¼ cup granulated sugar

04 - 1 large egg

05 - 1 tsp pure vanilla extract

06 - 2¼ cups all-purpose flour

07 - ½ tsp baking soda

08 - ½ tsp ground cinnamon

09 - ¼ tsp salt

→ Filling and Coating

10 - 12 to 14 soft caramel candies, unwrapped, or ½ cup caramel baking bits

11 - 2 tbsp brown sugar

12 - 1 tsp ground cinnamon

13 - 1 tbsp granulated sugar (optional)

14 - Pinch of flaky sea salt (optional)

15 - ¼ cup chopped toasted pecans (optional)

# Instructions:

01 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

02 - Beat the softened butter with light brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.

03 - Add the egg and vanilla extract to the butter mixture and beat until fully combined, scraping down the bowl as needed.

04 - Whisk together the all-purpose flour, baking soda, ground cinnamon, and salt in a separate bowl.

05 - Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

06 - Scoop 2-tablespoon portions of dough, flatten slightly, place one unwrapped caramel candy in the center, and wrap dough completely around it, sealing well; then roll into balls.

07 - Combine 2 tablespoons brown sugar, 1 tablespoon granulated sugar, and 1 teaspoon cinnamon. Roll each dough ball in this mixture evenly.

08 - Place cookies about 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes until edges are golden and centers appear set but remain soft.

09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Optionally drizzle melted caramel or cinnamon glaze once slightly cooled.

# Notes:

01 - For richer flavor, substitute light brown sugar with dark brown sugar. Use softened butter rather than melted for optimal texture. If using caramel baking bits, ensure even distribution within the dough.

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Old-Fashioned Christmas Snowball Cake

 

Ingredients

For the Cake:

10- inch angel food cake

4 cups of Cool Whip

20- ounce can of crushed pineapple in syrup

2 packets of gelatin .25 ounces each

4 tablespoons cold water

2 tablespoons of lemon juice

1 cup white sugar

1 cup of boiling water

For the Frosting:

2 cups of Cool Whip

8-10 ounces of flaked sweetened coconut

Maraschino cherries

Instructions

• I use a 4-quart mixing bowl, but just make sure you use a bowl that is large enough to fit everything in.
• Line your bowl with parchment paper.
• Cut the angel food cake into cubes.
• Drain the pineapple and keep 1 cup of the syrup. If it doesn't have a cup of syrup, add water to make 1 cup.
• Dissolve both packets in the four tablespoons of cold water.
• Add the lemon juice, pineapple juice, sugar, and boiling water to the gelatin. Mix well and put in the refrigerator until it starts to thicken up. About 20-30 minutes.
• Once the mixture has thickened a bit, add in the pineapple and fold in the Cool Whip.
• Put a layer of cake into the mixing bowl with parchment paper. Then add a layer of the cool whip mixture. Repeat until all is used.
• Refrigerate overnight or for at least 10 hours.
• When ready to serve, invert the cake onto a platter and frost it with Cool Whip. Sprinkle with coconut and place maraschino cherries on top

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Scotcharoos

 

Ingredients

6 cups puffed rice cereal, like Rice Krispies

1 cup sugar

1 cup light corn syrup

1 cup creamy peanut butter (see Recipe Note)

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Instructions

1. Get everything ready: These bars certainly aren't difficult, but once you start, it's best to keep going. If you have stop in the middle, the sauce could overcook or harden too much to stir into the cereal. First, line the baking pan with parchment and coat it evenly with nonstick spray. Then, measure the puffed rice into a large mixing bowl. Measure the sugar and corn syrup into a medium saucepan and have the peanut butter ready close by. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside.

2. 

   
   

   
   

3. Bring the sugar and corn syrup to a boil: Set the pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil — as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat.

4. Stir in the peanut butter: While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce.

5. Pour the peanut butter sauce over the puffed rice: Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain.

6. Transfer the cereal mixture to the baking dish: Butter your hands or spray with a little oil, and press the mixture firmly and evenly into the pan.

7. Melt the chocolate chips and butterscotch chips: Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.)

8. Pour the chocolate over the cereal bars: Use a spatula to scrape every last bit of melted chocolate onto the bars. Smooth into an even layer with the back of the spatula.

9. Cool until the chocolate becomes firm: Let the bars firm up for a few hours. Once the chocolate has firmed, cover the bars until ready to serve. On a hot day, you may need to put the bars in the fridge for the chocolate topping to set.

10. Cut into individual bars: If your bars have been refrigerated, let them come to room temperature for a half hour or so before cutting or serving. Lift the bars out of the pan by lifting on the parchment. Use a sharp knife to cut the bars into 20 squares.

11. Storing the bars: Scotcheroos will keep for at least a week or longer, and are fine served at any time. Keep the bars in an airtight container at room temperature. If it's warm and the chocolate is softening too much, you can store the bars in the fridge; just let them come to room temperature before serving or they will be brittle.

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Campfire Cones

 

Campfire Cones

Ingredients

8 ice cream sugar cones

1/2 cup mini milk chocolate chips

1/2 cup mini marshmallows

1/2 cup peanut butter or butterscotch baking chips

Directions

Prepare campfire or grill for medium heat. Fill cones with your choice of baking chips and marshmallows.

 Fully wrap each cone with foil, sealing tightly.

Place packets over campfire or grill; cook until heated through, 7-10 minutes. Open foil carefully.

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Pani PoPo Coconut 🥥 Sweet Rolls

This crazy simple Samoan sweet treat Pani PoPo combines regular Yeast Rolls with a Coconut Milk 🥥 Sweet gooey glaze that goes on both before and after the bake.

Ingredients

• • 20 frozen dinner rolls
  • 10 ounces coconut milk
  • 1 cup sugar
  • 1 tbsp. Coconut or Vanilla extract

  
  

Instructions

• Coat a 9x13 glass baking dish with cooking spray and arrange rolls evenly to thaw (if doing homemade rolls, roll dough into golf-ball size balls and arrange the same way).
• Cover with plastic wrap sprayed with cooking spray (to keep dough from sticking to the plastic wrap). Allow to rise until doubled in size.         

   This can take 4-5 hours.  If you need the rolls to thaw quicker, follow the quick-rise instructions on the frozen roll packaging.
• Pre-heat oven to 350-degrees. In a medium bowl whisk until smooth the sugar, extract and coconut milk together.
• Pour about 2/3 of the coconut mixture over the rolls and bake for 20-30 minutes (or according to package/dough recipe instructions) or until golden brown and dough is baked through.  

  

  
  
• Remove from oven and pour remaining coconut mixture evenly over the top of the rolls.
• The rolls should be sticky and gooey on the bottom (read notes above). Can be served upside down or right-side up.

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Sugar Free Pumpkin Fluff Dip

 

This is a very creamy and yummy vanilla pumpkin dip!

Ingredients

1 (15-ounce) can solid pack Pumpkin (not pumpkin pie filling)

1 (5-ounce) package Sugar Free instant vanilla pudding mix

1 teaspoon pumpkin pie spice

1 (16-ounce) container Sugar Free frozen whipped topping, thawed

Directions

Gather all ingredients.

Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl.

Fold in whipped topping.

Cover and chill in the refrigerator until ready to serve.

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Hot Cocoa Mix

Ingredients

4 cups Whole Milk Powder*

1 tablespoon Corn Starch*

1½ cups of Sugar or Splenda etc.*

1 cup of Unsweetened Cocoa Powder

1 cup of Mini-Sized Semi-Sweet or Milk Chocolate Chips

1 cup of Powdered French Vanilla Creamer

¼ teaspoon of Salt

Mix all of the ingredients in one large tub until well blended.

* Corn Starch is to thicken it and for creamy silky texture

* You can use Sugar, Splenda or whatever kind of sweetener you prefer that measures same as sugar.

If you’d rather use Powdered Sugar use 2½ - 2¾ cups

* Whole milk powder such as pictured below to make it rich and creamy and let's face it, tastes way better than the non fat kind. You can substitute with the non fat kind if needed though. 

To make Cocoa:

Add 3-4 tablespoons or how ever much to your taste and liking of the homemade hot cocoa mix to a mug or cup of HOT water or milk and stir well! 

Add a sprinkle of cinnamon, some marshmallows, whipped topping, peppermint candy cane, or marshmallow fluff if desired! Enjoy!

Notes

Makes one very large air tight container of cocoa mix, approx 8 cups

Enough to last a large family a few months! 

 

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Old Fashioned Yeast Donuts

 

Ingredients:

DOUGH

3-1/2 tsp active dry yeast

1/4 c lukewarm water (105 degrees F)

1/2 c whole milk

12 Tbsp vegetable shortening

1/4 c granulated sugar

2 lg eggs, lightly beaten

1 tsp salt

4 - 5 c all-purpose flour (humidity affects amount)

2 c vegetable oil, canola oil, or lard for frying ( don't use olive oil or an oil that has a flavor, neutral fats only)

GLAZE

1 c powdered sugar

3-4 Tbsp hot water

1 dash vanilla extract

Directions

1. Add dry yeast to 1/4 cup warm water in large bowl or stand mixer bowl. Set aside for 10 minutes until foamy.

2. Meanwhile, scald milk. Cool to lukewarm (about 105 F).                **Note @ Bottom of recipe of why

3. With a flat beater in place (if using stand mixer) or spoon ready, add lukewarm milk, sugar, salt, shortening, and eggs to yeast in the mixer bowl. Mix on low or vigorously stir until ingredients are blended.

4. Switch to a dough hook and or knead by hand and add in flour 1 cup at a time.

5. Beat or knead until the mixture forms a ball of dough which follows the dough hook around the bowl. Let the mixer knead the dough for 3-4 minutes. You are aiming for a very slightly slack dough because one that is too dry will make a heavy end product.

6. Place dough into a lightly greased bowl and cover with a damp tea towel or oiled plastic wrap. Allow to rise in a warm place for about 30 to 60 minutes.

7. Punch dough down to exhaust air. Place onto an oiled piece of waxed paper. Roll 1/2 inch thick and cut with a doughnut cutter. You can use a biscuit cutter, glass or cup then something smaller for center.

8. Re-cover doughnuts with clean tea towels or plastic and allow them to rise until doubled in bulk. (45 minutes to 1 hour)

9. Using caution, heat oil to 350 F. in a deep skillet or Dutch oven or deep fryer until a speck of dough dropped into hot fat dances on the surface. Fry doughnuts, three or four at a time, until golden brown (about 1-1/4 to 1-1/2 minutes per side), turning as necessary. Two chop sticks work well for turning.

10. Drain on an inverted cooling rack placed over a paper towel-lined sheet pan.

11. TO PREPARE GLAZE: 

Make glaze before frying.

Mix boiling or very hot tap water with powdered sugar. Beat well until smooth. Beat in vanilla.

12. Glaze doughnuts while still warm. (NOT HOT)

You can also make Long Johns or Bismark donuts with same dough.

Long Johns

For long johns just cut the dough into rectangles and let rise as instructed above. 

Long John white fluffy filling recipe:

1 container Vanilla Frosting

1 container Cool Whip thawed

Mix both together well and put into icing bag or zip lock bag to pipe filling in holes. Fill a little in each end of long john.

Make holes in each end of Long Johns with big end of chop stick or wooden spoon handle. Anything round will work.

Bismark

For the Bismarks just don't make a center hole in the dough when cutting 

Bismark fillings

Vanilla Pudding

Chocolate Pudding

Jams or Jellies

White Fluff (recipe above)

TOPPINGS

for Donuts, Long Johns and Bismarks

Powdered sugar 

Cinnamon Sugar

Glaze

Chocolate,Strawberry, etc Frosting 

(1 container Chocolate frosting or whatever flavor frosting you want)

 Melt frosting for a fifteen seconds in microwave until it's thin and lose. 

Stir well and dip top of donuts while it's still thin. Let donuts dry.

**NOTE

** Scalding milk is a process of heating milk to a temperature just below boiling (around 180°F or 82°C). This process serves several purposes: 

Denaturation of Proteins:

Scalding milk denatures certain proteins in the milk, such as whey proteins. This denaturation improves the texture and stability of baked goods, such as breads and custards. 

Activation of Yeast:

In recipes that use yeast, scalding milk helps to activate the yeast by providing a warm environment for its growth. This leads to a fluffier and more flavorful dough. 

Killing Bacteria:

Although most commercially available milk is pasteurized, scalding can further kill any remaining bacteria that may be present. 

Infusing Flavor:

Scalding milk can help to infuse flavors from ingredients like vanilla beans or spices into the milk. 

Improving Rise Time:

In bread recipes, scalding milk can help to reduce the rise time by denaturing the proteins that inhibit gluten development. 

Overall, scalding milk is a useful technique in many recipes to improve texture, flavor, and stability. 

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✨Butterfinger Bites✨

1. Line a sheet pan with parchment paper 

2. Take cheez its and spread a small amount of creamy peanut butter on one side. Then take another cheez it and place on top and squeeze together. 

Line your whole sheet pan with these.

3. Melt 1 1/2 cups semi sweet chocolate chips with 1 tablespoon of oil in the microwave. I microwave for 30 seconds then mix, then 20 seconds then mix then 10 seconds.

4. Now dip your cheez its with peanut butter into the chocolate and back to your sheet pan. 

5. Let chill in the fridge until hardened

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Low Carb Cinnamon Sugar Pork Rinds

 

Keto low~carb

Cinnamon Sugar pork rinds 

ingredients

• 1 (3.5oz) bag pork rinds
• 6 tablespoons salted butter, melted
• 6 tablespoons Splenda or sweetener of choice 
• 3 tablespoons ground cinnamon

instructions

1.  Add pork rinds to a gallon sized resealable plastic bag.

2.  Pour melted butter in and shake to coat.

3.  Mix cinnamon and sweetener together in a small bowl.  Pour into the bag and shake until coated.

4.  The pork rinds will lose their crispness over time.  To crisp them back up, place them under the broiler for a few minutes.

NUTRITION

• Serving Size: 1 oz
• Calories: 145
• Fat: 9
• Carbohydrates: 1
• Fiber: 1
• Protein: 14

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Rice Krispy Treat Cheesecake

 

Ingredients

For the Rice Krispie Crust

3 cups Rice Krispies cereal

1/4 cup unsalted butter

1/3 cup marshmallow fluff

For the Cheesecake Filling

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

For the Toppings

1 cup mini marshmallows

1/2 cup Rice Krispies cereal (for topping)

1/4 cup melted chocolate (for drizzling)

Instructions

Prep the Crust: In a medium saucepan over low heat, melt the unsalted butter. Add the marshmallow fluff and stir until smooth. Remove from heat and mix in the Rice Krispies until well-coated. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add in the eggs one at a time, ensuring each is well incorporated before adding the next. Gently fold in the sour cream.

Combine and Pour: Pour the cheesecake filling over the prepared Rice Krispie crust, smoothing the top with a spatula.

Bake: Preheat your oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for about one hour.

Add Toppings: Once cooled, sprinkle mini marshmallows and the extra Rice Krispies over the top, then drizzle with melted chocolate.

Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

Notes

For a gluten-free version, use gluten-free Rice Krispies. Store leftovers in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.

Nutrition

Calories: 350kcal | Fat: 22g

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Pecan Pie Dump Cake

 

Easy Pecan Pie Dump Cake

Ingredients:

1 cup pecans (chopped)

1 can (14 oz) sweetened condensed milk

 1 cup corn syrup (light or dark)

½ cup (1 stick) butter, melted

 1 tsp vanilla extract

1 box yellow or butter cake mix (15 oz)

½ cup (1 stick) cold butter, sliced thin

 1 cup water

Directions:

Heat your oven to 350°F (175°C) and grease a 9x13-inch pan.

Layer It Up:

2. Sprinkle the chopped pecans in the pan.

3. Dump in the sweetened condensed milk, corn syrup, melted butter, and vanilla without mixing.

4. Shake the dry cake mix evenly over the top without stirring.

5. Dot the top with slices of cold butter.

6. Gently pour the water over everything.

 Bake:

Bake for 50-60 minutes until golden and bubbly at the edges.

Serve:

 Let it sit for 10 minutes to thicken as it cools.

Scoop into bowls and add vanilla ice cream if desired.

Preparation Time: 5 minutes | Cooking Time: 60 minutes | Total Time: 65 minutes | Calories: 400 kcal per serving | Servings: 8 servings 

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PEANUT BUTTER NO-BAKE COOKIES

 PEANUT BUTTER NO-BAKE COOKIES!

🥜 1 stick butter

🥜 2 cups sugar

🥜 ½ cup milk

🥜 1 cup peanut butter

🥜 2 tsp vanilla

🥜 3 cups quick-cook oats

🥜 ¼ tsp 

Instructions

 

1. Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper (I like to just line my countertop with a large sheet of parchment paper, if your countertop is heat resistant you can also do this instead) and set aside.
2. Place the butter, sugar, and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil (the top should be completely covered in bubbles and bubbling vigorously) and allow to boil for 60 seconds (make sure to set a timer!) without stirring.
3. Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
4. Drop spoonfuls of the mixture onto the prepared baking sheets. I like to use a 1.5 tablespoon cookie scoop and flatten the cookies out a little. Allow to cool for about 45 minutes- 1 hour or until the cookies have firmed up, serve, and enjoy! The cookies will continue to firm up more the longer they cool.

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Homemade Hershey’s Chocolate Syrup

Homemade Hershey’s Chocolate Syrup Recipe 

Makes about 16 ounces (2 cups)

Ingredients:

3/4 cup cocoa powder

1 1/4 cups water

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

Dash salt

Directions:

Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stove top! I use a 3-quart saucepan.

Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.

Stir constantly with a whisk or a wooden spoon until it boils.

Allow it to boil for 1-2 minutes.

Remove from heat.

Add vanilla.

Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.

Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!

 

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Easy Keto Fluff

Ingredients for Keto Fluff

For this super simple recipe, you only need two ingredients:

• Sugar free Instant Jell-O pudding mix in your flavor choice – get the small box (0.9oz – 1oz, depending on flavor)
• 2 cups of heavy whipping cream

Making the Keto Fluff

Once you’ve decided which flavor of pudding mix you’re gonna use, grab 2 cups of heavy whipping cream.

Add the pudding mix and 2 cups of heavy whipping cream to the bowl and mix. If you’re using a stand mixer, use the whisk attachment.

Whip for about 2 minutes until the mixture becomes fluffy. It will have a texture like homemade whipped cream.

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Low Carb Amish Bread

 Amish Bread (Low Carb & Gluten Free)

This Amish Bread is absolutely DELICIOUS!!!! Once you eat this bread you wouldn’t want to eat any other bread but this one. The recipe looks like it’s long to make but once 3-days passed, everything goes very quickly. 

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Starter:

~~~~~~

1 cup whole milk

2 tbsp lemon juice

1 cup almond flour

1/2 cup Swerve Sweetener*

Bread:

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2 cups almond flour divided

1 cup Swerve Sweetener

1/2 cup oil grapeseed oil 

3 large eggs

1 tsp vanilla extract 

1 small box sugar-free vanilla pudding mix

1/3 cup unflavored whey protein powder

1/4 cup coconut flour

2 tsp baking powder

1 tsp baking powder

1 tsp ground cinnamon 

1/2 tsp salt

1/2 cup chopped nuts

Topping:

~~~~~~

1 tbsp Swerve Sweetener 

1 tsp ground cinnamon 

Instructions:

~~~~~~~~~

1. For the starter, combine whole milk and lemon juice in a medium bowl and let thicken 10 minutes.

2. Add almond flour and Swerve Sweetener and stir to combine.

3. Transfer to a ziploc bag and remove as much air as possible. Then seal bag and allow to sit on counter for 3 days (see notes), massaging to mix ingredients 2 to 3x a day.

4. On the 4th day, preheat oven to 325F and grease a 9x5 inch loaf pan very well.

5. Pour starter into a large bowl. Add 1 cup almond flour, 1/2 cup Swerve Sweetener, oil, eggs and vanilla extract and mix well. Set aside.

6. In a medium bowl, whisk together remaining 1 cup flour, remaining 1/2 cup Swerve Sweetener, vanilla pudding mix, whey protein, coconut flour, baking powder, baking soda, cinnamon and salt. 

7. Add dry ingredients to starter mixture and stir until fully combined. Pour into prepared loaf pan.

8. For the topping, in a small bowl, whisk together Swerve Sweetener and cinnamon. Sprinkle over batter in pan.

9. Bake 50-60 minutes or until loaf is cooked through and tester inserted in the center comes out clean. If you find that your loaf is browning too quickly, cover with foil for the last 15 to 20 minutes of baking.

10. Please note that you are trying to sour the milk in this recipe. If you have concerns regarding the safety of doing so, simply add 2 more tablespoon of lemon juice and continue directly to next step. It may not be as “authentic” but it should taste great. 

Notes:

~~~~~

Serve 16. Each serving has 8.6 g of carbs and 3.1 g of fiber. Total Net Carbs: 5.5 g. 

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*Or you can use your favorite sweetener. (I used “Blue Agave” organic syrup for substitute)

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Homemade Cough Drops

This is the best cough killer that you can imagine. Homemade

When your nose is blocked and the cough sets in, most people are usually at their wit's end. You swallow medicine, gurgle specific solutions, rub ointments into your skin, and simply try everything that advertisements claim as successful. But with this little guide, you won't need to do any of that. These cough drops contain all the important ingredients to kill off any cold or flu. 

We need: 

8 Oz Sugar 
4 Oz water 
1 Tbsp freshly squeezed Lemon juice 
1 Tbsp Honey 
1/2 Tbsp ground Ginger 
1/4 Tbsp ground Cloves 

First, mix all of the ingredients in a pot and let it boil. The honey is an anti-inflammatory, ginger strengthens the immune system, and cloves are an anti-oxidant. Together they provide an all-rounded defense, which these illnesses fear. Once the mixture has come to the boil, allow it to simmer for around 20 minutes, stirring regularly. 

Then sit the pot to the side to cool a little. The sugar should have caramelized, which gives the substance a thick, sticky consistence. 

Use a spoon to distribute small drops onto a sheet of baking paper. Now wait until the drops have set hard. 

Then, sprinkle some icing sugar over the top. This ensures that the cough drops don't stick together. 

Done! Now you have beautiful cough drops at hand for that health emergency. These bonbons can also be dropped into hot water, where they soon turn into a delicious tea. Get well soon! 

The best thing is they're homemade and you can be 100% certain of what's in them. Particularly when you're sick and your body isn't at full strength, that's a comforting thought. 

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