Last week I whipped up a batch of watermelon cookies. The recipe called for
watermelon, of course, along with sugar, flour, an egg white, and a few other
ingredients. The directions were pretty simple: stir the watermelon gently in
a saucepan filled with sugar water over medium-high heat, add in the egg
white, and mix in flour, baking powder and salt.
[](http://rss.cnn.com/~ff/rss/cnn_topstories?a=Zoy22IKpH2k:FGha7dw0Ncw:yIl2AUoC8zA)
[](http://rss.cnn.com/~ff/rss/cnn_topstories?a=Zoy22IKpH2k:FGha7dw0Ncw:7Q72WNTAKBA)
[](http://rss.cnn.com/~ff/rss/cnn_topstories?a=Zoy22IKpH2k:FGha7dw0Ncw:V_sGLiPBpWU)
[](http://rss.cnn.com/~ff/rss/cnn_topstories?a=Zoy22IKpH2k:FGha7dw0Ncw:qj6IDK7rITs)
[](http://rss.cnn.com/~ff/rss/cnn_topstories?a=Zoy22IKpH2k:FGha7dw0Ncw:gIN9vFwOqvQ)

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