Add the sugar to a measuring cup.
Add enough boiling water to come up to the 1/2 cup mark. Stir well until the sugar is completely dissolved.
Add ice cubes to raise the level of the water to 3/4 cup. Stir until the ice is melted and the hummingbird food is at the proper temperature to serve immediately!
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.
he sauce or any other food you are cooking them with
br>Place in a clean hummingbird feeder and hang outside for
combine the ingredients in a food processor and pulse to form
ound cake pans with this recipe no problem.
Oh. And
ith Cream Cheese Pecan Sauce (recipe follows).
Whip cream cheese
Preheat oven to 350\u00b0. Lightly grease and flour two 9-inch cake pans, shaking out excess flour. Set pans aside. Place the cake mix, pineapple and juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl. Blend with an electric mixer on low speed for 3 minutes. Batter should look thick and the fruit well blended. Pour batter into pans. Bake at 350\u00b0 for about 30 minutes or until light brown.
alf the soup into a food processor or blender and puree
Boil water and sugar.
Cool thoroughly.
Add food coloring if desired.
Pour into hummingbird feeder.
Can freeze extra and reheat later.
May adjust amounts but always use 1 part sugar to 4 parts water.
In Southeast, feeders are usually visited by hummingbirds from April until October.
9 inch pan (see Recipe #300887). Use lots of beans
nd sliced almonds Break angel food cake into bite size pieces
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
nd cool.
Spread angel food cake with raspberry jam and
Boil for 4 minutes.
Let cool.
Fill hummingbird feeder. Feeders should stay out until Labor Day to allow the birds to get to warmer climates before cold weather sets in.
Mix cocoa and cake mix together.
Add vanilla, buttermilk, food coloring, margarine and eggs, beating until well moistened.
Add soda and vinegar.
Beat at medium speed for 4 minutes.
Bake in two 8 or 9-inch greased and floured layer pans at 375\u00b0 for 25 to 30 minutes until done.
Frost with cream cheese icing.