the recipe is in My Recipes - then save 5 tablespoons of
owdered sugar and a little pink food coloring until smooth. On
bowl pale pink, 1 bowl dark pink and leave the final
ack and cool completely.
PINK PEPPERMINT BUTTERCREAM:
Cover the
Heat the oil in a large saucepan over medium heat. Add the popcorn kernels and cover. Let the kernels pop, shaking the pan occasionally. Once the popping has stopped remove from the heat. Allow to cool for a couple of minutes with the lid on. Pour the popcorn into a large bowl.
In a separate bowl mix the powdered sugar, 3 tbsp water and the pink food coloring. Drizzle over the popcorn and gently mix to coat. Spread the popcorn on a baking sheet lined with baking parchment. Set aside for 1-2 hours to dry completely before serving.
mixing briefly to create a pink marbled effect. Spoon the meringue
ooked through.
For the pink coleslaw, core unpeeled apple; cut
emove from heat , stir through pink colouring.
Lightly grease 12
/2 tbsp butter, garlic, pink peppercorns, salt and breadcrumbs. Press
ntil smooth. Dye the marzipan pink with a couple of drops
Pour Rum into tall glass filled with ice.
Fill with Pink Lemonade.
Empty contents of frozen Pink Lemonade can into blender.
Fill blender with ice.
Fill Can with vodka and pour over ice.
Blend until ice is crushed to desired size.
Blend in Cool Whip to desired taste.
ind of champagne/sparkling wine (pink, white, sweet, dry) used will
stirring until mixture is light pink throughout.
Press jam through
water, eggs, and 3 tablespoons pink lemonade powder together in a
Mix pink lemonade, Eagle Brand and Cool Whip in bowl together. When completely mixed, add 2 or 3 drops of food coloring and mix until filling is pink.
Pour into pie crust and chill for 1 1/2 hours.
efrigerator.
Yellow Cupcakes : Omit pink food coloring from batter. Decorate
Beat in 1/3 cup pink lemonade concentrate and egg. Beat
Beat together potato & sugar.
Add mixed fruit, milk & flour and mix thoroughly.
Pour into 2 buttered 20cm (8in) round sandwich tins and bake in oven at 180 C (350 F)for 20-25 minutes.
Allow to cool.
Ice with pink glace icing,sprinkle with coconut and serve buttered.
Pink Glace Icing:
Place the sugar in a bowl and stirring constantly, add enough liquid to make a creamy consistency.
Add a drop of coloring at a time until the desired color is achieved.
olouring to turn batter light pink.
Scoop batter into paper