Anyone have any recipes for cornstarch?

There are craft recipes that use cornstarch and baking soda to make air dry clay. Some people prefer cornstarch to wheat flour for thickening gravy and sauces. You can use cornstarch mixed with baking soda and scented powder to make a body powder. My favorite thing to cook that MUST be made with cornstarch is lemon meringue pie. Enjoy using it up.

Try this one it is for a blueberry pie 3 fresh blueberries 2 tablespoons cornstarch 1 1/2 tablespoons all-purpose flour 2 teaspoons fresh lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup plus 1 tablespoon sugar, divided 1/4 cup mild honey 2 tablespoons water 3 tablespoons unsalted butter All-butter pastry dough 1 tablespoon whole milk Toss blueberries well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl. Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F. Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes. Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven). Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough. Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.

Cornstarch is essentially a thickener -- any meal that has a sauce to it could use a spoonful or two of cornstarch. Stir fry sauces, home-made non-box hamburger helper can (it's basically a cheese-tomato white sauce...you can either use flower or cornstarch...cornstarch is quicker). I used cornstarch in a turkey-squash pan dish's sauce the other day (water, dried gravy mixed, spices, honey and cornstarch) and it was a hit.

Corn starch will keep forever. anything u use flour to thicken w/some as cheese sauce u can use corn starch. AS long as u keep it in a container w/a lid u can keep it for a long time. there are recipes that call for flour such as pies & custards that u can also use it instead of flour. Hope this helps u.

I use corn starch for anything that needs thickening. Last night I made a cheesecake and didn't have any topping to put on it. I looked around and found some blueberries in my freezer, put them in a pan on the stove with some water and sugar, added a little cornstarch and lemon juice and it turned out wonderfully. I prefer to use it over flour for gravy as it doesn't lump up as easily. I don't think it will go bad and I bet you will use it up before you know it.

Hi ladym33, although it was a year ago and the cornstarch you had is probably completely consumed, I'd like to share this easy recipe. You already have a dish so to complete the meal you need some dessert. Milk pudding :D just boil some milk, in a separate container mix milk and cornstarch, add sugar then the milk with cornstarch to the boiling milk mix them immediately so that the cornstarch won't be bulky ta-da~ cool it off and place in any container or moulder you can top it with fruits,syrups, biscuits/cookies and chocolate hope this would be of great help when you get some cornstarch again ^_^

Here's a link:http://www.argostarch.com/index.html I only use it for thickening sauces and always keep a box in the pantry! tdemex

Hi ladym, I have a reciped for cinnamon bisuits which uses one part cornflour to two parts flour, the other ingredients are pretty basic bisuit ingredients. The cornflour seems to make it easier to deal with the mixture by hand when one rolls them into balls prior to baking. They are really tasty and have a different texture.