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
vernight.
To make the wedding cakes, stack 3 large, 2
few drops of pink food coloring and knead until evenly
Tint sugar pink with food coloring. Rim 6 champagne flutes with the lime wedge and dip in sugar.
Add 1 tbsp vodka to each champagne glass then 1 1/2 tbsp grapefruit juice. Top with champagne. Serve immediately.
In a 8x10 pan break up the angel food cake into bite size pieces and cover the bottom of the pan. Mix the pudding to box instructions but use the pineapple juice in the can to add to the liquid. Pour the pudding over the cake then top that with the crushed pineapples, then spread the cool whip over this and then sprinkle the shredded coconut as desired. You may also add maraschino cherries on top of the cool whip and with the pineapple. Put into the fridge to set up. About 30 minute then serve.
ell. Stir together buttermilk and food color. Mix flour, cocoa and
mixing one portion with green food coloring, one with yellow, and
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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.
Mix pineapple juice, orange juice (that has been mixed with 3 cans water), lemonade (that has been mixed with 3 cans water), sugar and food color.
Stir well.
This mixture may be frozen until needed.
Add ginger ale only when ready to be served.
The red food coloring is my preference; you can leave as is or add your own color.
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combine all ingredients in a food processor; pulse until smooth. Season
Add a few drops of food color, mixing well. Drizzle over
n a bowl. Add the food coloring, as desired, and mix