ell. Stir together buttermilk and food color. Mix flour, cocoa and
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ocoa, boiling water, vanilla and food coloring; whisk and set aside
You can do this by hand with a whisk or with a hand held mixer. If using a food processor, it's better to use whole eggs.
Mix all ingredients, except the oil.
Slowly add oil, drip by drip. don't do it too fast or it'll fail. If everything goes well, the mayo will slowly thicken, stop adding oil when you have the right consistency. If it fails, restart, you can slowly add the failed batch later on into the successive batch.
Don't keep this stuff in the fridge like a jar of mayo! It doesn't have any preservatives.
Combine dry ingredients.
Add water and food coloring or Kool-Aid.
Stir well.
Put everything in a nonstick cooking pot. Cook slowly.
Keep on stirring until well blended.
Play dough is done when it doesn't stick to the pan.
Cool and knead.
Store in an airtight container.
You can freeze or refrigerate for months.
Cook chocolate pudding as directed.
Blend in devil's food cake mix (dry mix).
Pour into prepared oblong pan, 13 x 9 1/2 x 2-inch.
Sprinkle with the chocolate bits and the chopped walnuts. Bake 30 to 35 minutes at 350\u00b0 (325\u00b0 if glass pan is used).
or the baby food. Incorporate flour into baby food by mixing in
Cut up the angel food cake into 1-inch size pieces.
In a trifle bowl, layer the bottom with half of the angel food cake pieces.
Spread half of the container of Cool Whip over the angel food cake layer.
Spread half of the strawberries over the Cool Whip layer.
Shave dark and white chocolate over the strawberries.
Repeat steps 2-5 one more time.
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Fold extract and food coloring into one half.
o each bowl. Add pink food colouring to one bowl, green
Slice roll in half.
Butter top and bottom of sliced roll.
Stack mixed greens, Dutch cheese, sliced egg, tomatos, cucumbers, sprouts and sprinkle with fresh parsley.
Serve with black European coffee.
Waffles:
Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes.
Add the flour and next 5 ingredients; beat at medium speed of an electric mixer until blended. Cover and chill 8 hours.
Bake in a preheated, oiled waffle iron. Serve with warm Dutch Honey.
Dutch Honey:
Combine all ingredients in a large saucepan; bring just to a boil over medium heat, stirring frequently. Yields 2 1/2 cups.
n 6 quart or larger dutch oven with enough water to
Mix and put the angel food cake into the bunt pan
ake:
Cut up angel food cake into 1 in squares
Cut the angel food cake horizontally approximately two inches
Preheat oven to 350\u00b0F. Grease 3 - 9 inch round cake pans. Prepare angel food cake mix according to package directions, adding cocoa powder and cinnamon. Divide between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold cakes and let cool on wire racks.
Spread 1 cake layer with 1/2 of the pudding. Stack a second layer on top and spread with remaining pudding. Top with the third cake layer then coat top and sides with frosting.
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
greased baking dish or Dutch oven, on top of the