Grease a round 8-inch pan.Place a sheet of phyllo in pan overhanging one side by 4 inches.Butter phyllo.Repeat with other sheet.Hang this one 4-inches over the other side.Repeat until you have 2 lay ...
Beat cake mix (dry), water, oil, egg whites and 1 container yogurt in a large bowl on low speed for 30 seconds.Beat on medium speed for 2 minutes.Pour into a greased 13 x 9 x 2-inch pan.Bake at 350\ ...
Boil syrup until it forms a thread.Beat egg whites until stiff, adding syrup slowly until icing is cold and thick.Add baking powder during last part of beating.Sufficient for icing and filling for 9 ...
Mix the first 6 ingredients together.Sift together the flour and ginger and mix all together to make a stiff dough.Divide in 10 equal parts.Pat out in thin layers in 8-inch well greased pans.Bake at ...
Boil beets; skin.Place in mixture and bring to a boil. Place into jars and seal. ...
Simmer rose hips in water in a covered saucepan.Put cooked pulp in blender and blend until smooth.Add sugar and allspice. Simmer, stirring constantly, until thick.Mixture will thicken more after coo ...
Mix.Add cucumbers and heat until sugar dissolves.Soak overnight, then boil 40 minutes.Pack and seal. ...
Fold together yogurt and Cool Whip. Spoon into crust. Freeze 4 hours or longer. Move to refrigerator 30 minutes before serving. ...
Combine all ingredients in a large microwave-safe bowl. Cereal expands rapidly when it cooks.Cover with plastic wrap, vent. ...