ell. Stir together buttermilk and food color. Mix flour, cocoa and
om For more indonesian cuisine recipes.
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Put in the food processor, yeast, sugar, the 3/
salt and wheat flour in food processor or bowl.
Mix
Mix flour and salt.
Add oil and water with food coloring already in it.
Knead with the children and use.
up butter, 1 egg, and food coloring together in a bowl
Mix Cool Whip and prepared instant pudding.
Break pieces of angel food cake. Layer 1/3 of cake at bottom of glass serving bowl.
Pour Cool Whip pudding mixture on top layer fresh fruit. Continue with 2 more layers, ending with Cool
Whip pudding mixture on top.
Add fresh fruit on top.
Open can of pie filling (your choice) and place on top of angel food cake.
Let it run down sides of cake.
Place Cool Whip on top and nuts.
Looks fantastic and tastes even better. Low-fat!
Pulse flour, yeast, and salt in food processor until blended.
With motor running, add water and oil. Process for 1 minute, or until a ball forms.
With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
Let rise for 10 minutes for thin crust.
Stretch into pizza pan and top as desired.
Bake for 10-12 minutes or until browned.
Combine blueberries, milk and Slim-Fast in a blender (works great in Magic Bullet or Ninja blenders).
Blend until relatively stiff.
Store in freezer or serve immediately.
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.
alf.
Fold extract and food coloring into one half.
o each bowl. Add pink food colouring to one bowl, green
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!