Fudge In A Ziploc Bag Recipe Foodcom

ZIPLOCK FUDGE

Steps:

• Place all ingredients in one of the Ziploc bags, close and put it in the next Ziploc bag.
• Give everyone a turn at squishing the bags to mix.
• Mix until smooth.
• Make sure the cream cheese and butter are at room temperature before mixing starts.
• After mixing is completed, cut the corner off the bag and press a thin fudge line from the bag.
• Apply as decoration for cupcakes, cookies etc.
• Press any extra fudge out on a flat plate to enjoy later.

FUDGE IN A ZIPLOC BAG

Steps:

• Place all ingredients in the Ziploc bag. Close bag well. (You may choose to place inside an additional bag to reduce the risk of spills).
• Squish all ingredients in the bag by hand to mix. Mix until smooth (at least 10 to 15 min) -- Enjoy!

BREAD IN A BAG

Steps:

• Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a 1-gallon, heavy duty freezer bag with zipper-lock.
• Squeeze upper part of bag to force out air.
• Shake and work bag with fingers to blend ingredients.
• Heat water and vegetable oil until very warm (120 F to 130 F); add to flour mixture.
• Reseal bag; mix thoroughly by working bag with fingers.
• Gradually add enough remaining flour to make a stiff batter that pulls away from the bag.
• Remove dough from bag; knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Cover; let rest 10 minutes.
• Roll dough to 12 x 7-inch rectangle.
• Beginning from short end, roll up tightly as for jelly roll.
• Pinch seam and ends to seal.
• Place in greased 8 1/2 x 4 1/2-inch loaf pan.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 375 F for 30 to 35 minutes or until done.
• Remove from pan; cool on wire rack.

HOMEMADE ICE CREAM...IN A BAG!

Steps:

• Put first 3 ingredients in the smaller Ziplock bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.
• Squeeze bag until ice cream is thickened, about 10-15 minutes.
• Remove small bag, unseal, and eat with spoon.
• No need to even dirty a bowl!

MAKE YOUR OWN CHOCOLATE ICE CREAM IN BAGGIES

Steps:

• Pour the chocolate milk into the quart sized ziploc bag.
• Seal the bag securely making sure all the air is out of the bag.
• Put 3 cups of ice into the gallon ziploc bag.
• Add 3/4 cup to 1 cup salt (sodium chloride) to the bag of ice.
• Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag.
• Seal the gallon bag securely.
• Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break.
• Also, if the ourside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
• It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
• Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
• If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
• Enjoy!