ell. Stir together buttermilk and food color. Mix flour, cocoa and
om For more indonesian cuisine recipes.
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Whip cream.
Cut Angel food cakes in half horizontally.
Fold strawberries into 200 ml. of whipped cream.
Set aside remaining plain whipped cream.
Place 1/6th of the cream and strawberry mixture into the bottom of a deep dessert bowl.
Place 1/2 of an angel food cake on top.
Add the last 1/6th of whipped cream and strabwerries to each bowl.
Top with reserved whipped cream.
Decorate with cut strawberries.
Put 2 cups of miniature marshmallows in a bowl. Lay frozen strawberries on top of marshmallows. Cover and set in the refrigerator overnight. Just before serving, stir in cool-whip. Place a serving of topping over a slice of angel food cake or if you prefer, pound cake.
Dissolve Jell-O in hot water and stir in cold water.
Chill until almost firm.
Stir until fluffy.
Blend in cream, marshmallows, pineapple, nuts and cherries.
Break 1/2 an angel food cake into bite size pieces.
Arrange in a 9 x 4-inch cake pan.
Cover with part of Jell-O.
Break up remainder of cake and repeat layers.
Chill overnight and cut into squares.
In medium bowl mix frosting of whipping cream and sugar.
In another medium bowl mix filling of crushed pineapple, strawberries and marshmallows.
Hollow out the inside of the angel food cake, keeping about 1/2-inch sides.
Fold half of the frosting in the filling.
Keep other half to ice the cake with.
he peppermint extract and red food color; mix well. Pour remaining
he wrapper.
1 angel food cube.
1/2 tsp
Melt 1 stick of butter.
Mix coconut, nuts, Eagle Brand milk, vanilla and food coloring.
Pour butter in.
Mix in powdered sugar until in firm ball.
Pinch off pieces and set in refrigerator to chill.
Cook sugar, cornstarch and milk until thick, like custard. Remove from heat.
Add butter, vanilla, almond extract and marshmallows.
Cool.
Break up an angel food cake in a 9 x 13-inch greased pan.
Pour custard over cake.
Spread La Creme whipped topping over cake.
Cover with Angel Flake coconut.
Refrigerate overnight.
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
In large mixing bowl, cream together margarine, sugars, egg, peanut butter, vanilla and salt.
Gradually add flour and soda; mix well.
Cover and chill.
Roll into walnut-size balls; place each into miniature muffin tin.
Bake at 350\u00b0 for 8 to 9 minutes. Remove from oven.
Gently press one peanut butter cup into each cookie to make depression.
Cool in pan 10 minutes.
Makes about 3 1/2 dozen cookies.
Mix and put the angel food cake into the bunt pan
ake:
Cut up angel food cake into 1 in squares
Combine butter, sugar, egg, peanut butter and vanilla; beat until smooth.
Combine flour, baking soda and salt and add to creamed mixture.
Cover dough and chill.
Roll into small balls to fit tart pan and bake at 375\u00b0 for 10 minutes.
Remove from oven and gently press 1 miniature peanut butter cup into each cookie. Cool in pan 10 minutes, then remove.
Yields 3 1/2 dozen.
Combine butter, sugars, egg, peanut butter and vanilla; beat until smooth.
In separate bowl combine flour, baking
soda and salt; add to creamed mixture.
Cover dough and chill.
When cold enough to handle easily, roll in small (walnut size) balls.
Place each ball in greased miniature muffin tin.
Bake at 375\u00b0 for 8 to 10 minutes.
Remove from oven; gently press one peanut butter cup into each cookie.
Cool in pan 10 minutes.
Remove from pan and cool on rack.
Makes about 3 1/2 dozen cookies.