o make any of the recipes in this collection.
Makes
br>Tint frosting with paste food colorings if desired.
Keep
Stir in Equal(R) and food coloring. Makes about 4-2
In a food processor, puree the cilantro, mint,
ogether the milk, jam and food coloring in a small bowl
Combine all ingredients in a blender or food processor; puree until smooth.
Puree pumpkin well in a food processor. Mixture should be the
tint icing with gel paste food coloring before transferring to piping
nife and put in a food processor.
transfer to a
ell. Stir together buttermilk and food color. Mix flour, cocoa and
Combine marshmallows, butter, vanilla and food color (2 teaspoons is correct)
few drops of red food coloring.
To the second
Add almond extract and red food coloring to one portion; spread
he peppermint extract and red food color; mix well. Pour remaining
int, vanilla, butter extract and food coloring.
Add powdered sugar
PREPARE batter according to package directtions with the eggs, water and oil; bake as directed for cupcakes. (You can also use a white cake mix for this recipe.).
Cool in pans 10 minutes. Pierce tops with fork.
STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes.
Refrigerate 30 minutes. Remove from pans.
TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired.
Store in refrigerator.
he slices of the angel-food cake on the bottom, making
Line two large cookie sheets with wax paper.
In top of double boiler, combine marshmallows, butter or margarine, vanilla and food coloring.
Heat over boiling water, stirring frequently, until marshmallows are melted.
Gradually stir in cornflakes. Drop by rounded, greased teaspoonfuls onto lined cookie sheets. Shape into 2-inch wreaths.
Decorate with red candies.
Store between layers of wax paper in refrigerator.
Makes about 2 1/2 dozen, about 60 calories each.
Several hours ahead, mix together the fruit juices, salt and water.
Place in covered container in refrigerator to chill.
At serving time, combine mixture with ginger ale.
Stir in food coloring, if desired.
Serve over a block of ice in punch bowl. Makes 25 generous servings.
Melt margarine in large saucepan over low heat.
Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy.
Remove from heat.
Stir in food coloring.
Add corn flakes cereal.
Stir until well coated. Portion warm corn flakes mixture, using 1/4 cup dry measure. Using buttered fingers, quickly shape into individual wreaths. Dot with red cinnamon candies.