oucher is a well known food blogger who resides in Toronto
ell. Stir together buttermilk and food color. Mix flour, cocoa and
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
Preheat the oven to 400\u00b0F. Cut the core out of each apple and place in a greased shallow ovenproof baking dish. Bake for 15-20 mins until just tender.
Meanwhile, knead a little green food coloring into the marzipan. Divide and shape into 6 'worms'. Use an edible red writing pen to mark eyes on the worms.
Remove the apples from the oven and spoon the cranberry relish into the center. Decorate each apple with a marzipan worm and serve decorated with a mint sprig.
Slice baked potatoes in half lengthwise.
Scoop out about 3/4 of flesh and set aside for other recipes.
Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes.
Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika.
Broil another 4 to 5 minutes.
Serve hot with sour cream, if desired.
Preheat the oven to 400\u00b0F. Place cream cheese, half the beans, Moroccan seasoning and Tabasco in a food processor and pulse until smooth. Stir in remaining beans and onions. Season to taste.
Divide bean mixture among four 1-cup ramekins or spoon into a 4-cup baking dish. Sprinkle with cheese.
Bake for 30 mins, until top is golden. Cool slightly. Serve with tortilla chips.
Cut 1 1/2-inches from the top of a ready baked angel food cake.
Set aside.
Mix 2 boxes instant chocolate pudding with a large Cool Whip thoroughly.
Pour over the mixture the second half of the cake.
Place the remaining portion on top and cover the entire cake.
Chill and serve.
br>Mango Sauce -- To a food processor or a blender, add
Bake angel food cake as per directions.
Dissolve one small package strawberry jello in 1 cup hot water.
Add strawberries.
Let thicken in refrigerator.
Add 1 cup Cool Whip and mix well.
Cut angel food cake into three layers. Put filling between each layer.
Top with more Cool Whip as an icing.
Refrigerate before serving.
Put in 8 x 8-inch pan the cut up angel food cake.
Set aside. Prepare jello mix as usual.
Cover.
Put in refrigerator until almost set, then add cut up, cleaned fresh strawberries to jello mixture.
Pour over cut up cake.
Stir a little to get mixture through cake a little.
Top with Cool Whip and sprinkle with nuts (optional).
Refrigerate.
Can be baked in 9 x 13-inch
Cut up the angel food cake into cubes.
Add the cool whip, prepared pudding and strawberries.
Stir well and chill until time to eat.
Very light and good.
Mix strawberry Jell-O in boiling water.
Add frozen strawberries; mix together and refrigerate until slightly thickened.
Whip whipping cream until thickened.
Fold into Jell-O mixture.
Cut a baked angel food cake in layers.
Put each layer back in pan with strawberry mixture between layers; refrigerate overnight.
Remove from pan and frost with whipping cream before serving.
Slice angel food cake in 2 or 3 layers, depending on the height of the cake.
Mix remaining ingredients, folding in the whipped topping last.
Allow to sit in refrigerator for 30 minutes.
Ice the cake between layers, on top and sides.
Melt chocolate chips in double boiler and cool slightly.
Beat egg yolks and add to chips.
Whip egg whites.
Add sugar slowly. Whip cream.
Fold in whites.
Fold in chocolate mixture.
Tear angel food cake into walnut-sized pieces.
Put layer of cake and layer of mixture in 9 x 13-inch pan.
Do in 2 layers.
Refrigerate several hours before serving.
bove mixture.
In a food processor with a chopper blade
ugar in a blender or food processor to a coarse puree
Set aside.
In a food processor chop 100 g of