In large bowl, mix sugar with flour, cinnamon, cloves, salt and soda.
In a separate bowl, mix eggs, vegetable oil and apricot and prune baby food.
Mix all together with dry ingredients.
Pam or grease tube pan and bake at 350\u00b0 about 50 minutes or until light brown.
Cut angel food cake into two layers.
Mix cream cheese (softened) with sugars until creamy consistency.
Fold in Cool Whip by hand.
Mix sugar and cream cheese together, then fold in Cool Whip. Cut angel food cake in half.
Put the mixture in the middle of the cake and on top of the cake.
Add your favorite fruit topping. The best is cherry or strawberry pie filling in a can.
Break up angel food cake into bite-sized pieces and spread into bottom of 13 X 9 dish.
Sprinkle half of pineapple with juice over cake.
Mix vanilla pudding as directed on box and pour over cake and pineapple.
Slice bananas and layer on top.
Add remaining pineapple and juice.
Spread Cool Whip on top.
Garnish with sliced strawberries.
Refrigerate for 30 minutes to one hour.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
combine the ingredients in a food processor and pulse to form
You could also use a food processor or other appliance if
Prepare cake mix as directed on package except stir cocoa into dry cake mix and substitute cold coffee for water.
Bake and cool as directed.
Remove from tube pan but do not turn upside-down. Glaze the crusted top and embellish with walnut halves, if desired.
The glaze ingredients can vary, depending on your choice.
This is a very attractive cake and so easy.
Always a hit and healthy!
Combine Flour, Baking Powder, and Soy Milk in a bowl and whisk until well mixed. In a blender, combine Bananas and already mixed other Ingredients. Mix until smooth (no banana chunks remaining).
Cook over medium heat in a non stick pan (no oil needed if the pan is non-stick) as you would normal pancakes.
I recommend using actual maple syrup, or agave nectar (my favourite) and no margarine for a whole food, ultra healthy vegan breakfast.
our onion mixture into a food processor; pulse a few times
Preheat the oven to 350 deg F.
Slice mangoes into thirds vertically to remove the pit. Scoop out the flesh and place in an 8x8 inch baking pan.
Top mango with quartered strawberries and drizzle with 1/4 cup pineapple juice (can also use canned pineapple).
To make the topping, place remaining dry ingredients in a food processor and process until mixed but still slightly chunky. Add 2 tablespoons pineapple juice and briefly process to incorporate.
Spread the topping mixture over the fruit.
Bake for 45 minutes.
nto a 5-quart capacity food processor, using the chopping blade
Combine all ingredients, except salt and pepper, in a food processor or blender.
Salt and pepper to taste.
ell. Stir together buttermilk and food color. Mix flour, cocoa and
0 minutes.
For the Healthy Hollandaise:
Combine all the
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bowl.
Add the food colorings to the water then
Place all ingredients except food coloring in a small pot.
Mix well using a wooden spoon.
Heat over a low flame, stirring, until well blended.
Lastly, add food coloring as desired.
Store in refrigerator when not in use.
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o 375 degrees F. In food processor, combine all crust ingredients