ell. Stir together buttermilk and food color. Mix flour, cocoa and
om For more indonesian cuisine recipes.
he peppermint extract and red food color; mix well. Pour remaining
om/ For more indonesian cuisine recipes.
Combine sour cream, lemon juice, sugar, salt, pineapple, diced bananas and food coloring.
Lightly fold in nuts and cherries. Spoon into paper cups which have been placed in muffin tins. Freeze.
In bowl, combine milk and lemon juice. Mix well. Stir in the pineapple, cranberry sauce, marshmallows, pecans
and food coloring, if desired. Fold in the whipped topping. Spoon into a 13 x 9 x 2 inch baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Yield: 12-16 servings.
Peel, core and cut in half the apples.
Place in baking dish. Spray with Pam.
Fill each cavity with brown sugar and a tab of butter.
Sprinkle lightly over all.
Add a little water.
Bake at 350\u00b0 for 30 to 40 minutes.
Transfer apples to serving platter; reserve all juices and pour into saucepan.
Mix cornstarch with a little water and add to saucepan, stirring until creamy smooth over medium heat.
Add a touch of red food coloring and mix well. Pour over apples and refrigerate 2 to 3 hours.
Combine milk and lemon juice; mix well. Stir in pineapple, cranberries, marshmallows, pecans and food coloring, if desired. Fold in Cool Whip. Spoon into 13 x 9 x 2 baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Keeps well frozen. Serve as needed. Makes 12 to 16 servings.
In a large mixing bowl, combine Eagle Brand milk, peppermint extract and food coloring.
Fold in whipped cream.
Turn into crust. Cover. Freeze 6 hours or until firm.
Garnish as desired. Freeze leftovers.
In a large bowl, combine milk, peppermint extract and food coloring.
Fold in whipped cream.
Pour into crust.
Cover. Freeze for 6 hours or until firm.
In large bowl, combine Eagle Brand milk, peppermint extract and food coloring.
Fold in Cool Whip.
Turn into crust and cover. Freeze 6 hours or until firm.
Garnish as desired.
Freeze leftovers.
Alternate 3 layers each of cake pieces, pudding and whipped topping in a 3-quart serving bowl.
Garnish the top with the almonds and cherries for a festive holiday dessert.
Best to refrigerate 1 hour before serving.
Yields 15 to 20 servings.
In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water.
Mix well with whisk until blended.
Fold in mint extract.
Spread mixture evenly into piecrust.
In a small bowl, combine Cool Whip Lite and green food coloring.
Spread mixture evenly over cream cheese mixture. Drizzle chocolate syrup over top.
Refrigerate for at least 2 hours.
Cut into 8 servings.
Diabetic:
1 1/2 starch/carbohydrate, 1 fat 1/2 meat.
In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, pecans, cranberry sauce and mini marshmallows. Add food coloring, if desired. Fold in whipped topping. Spoon into 13 x 9 x 2-inch baking dish.
Freeze until firm, 4 hours or overnight. Cut in squares. Yields 12 to 16 servings.
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