In large bowl, mix sugar with flour, cinnamon, cloves, salt and soda.
In a separate bowl, mix eggs, vegetable oil and apricot and prune baby food.
Mix all together with dry ingredients.
Pam or grease tube pan and bake at 350\u00b0 about 50 minutes or until light brown.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
combine the ingredients in a food processor and pulse to form
Cut cauliflower (including stems) into chunks. Microwave in a covered dish for 8 minutes.
Combine all ingredients in bowl of food processor and blend to desired consistency (don't forget to scrape down the sides).
Sit down to a big bowl of warm, creamy, delicious comfort food that won't ruin your healthy diet!
Cut angel food cake into two layers.
Mix cream cheese (softened) with sugars until creamy consistency.
Fold in Cool Whip by hand.
Mix pineapple, pudding mix and Cool Whip together and ice prepared angel food cake.
Quick, easy and good.
In microwaveable bowl, mix cold water and cornstarch together.
Add corn syrup and white vanilla, and stir until combined.
Microwave on high for 1min 30sec - 2 min until mixture boils and turns clear.
Remove from microwave and let cool (whisk occasionally while cooling).
Add food dye (gel) to make desired color.
Put in piping bag and use to decorate cakes, cookies, etc.
Break up angel food cake into bite-sized pieces and spread into bottom of 13 X 9 dish.
Sprinkle half of pineapple with juice over cake.
Mix vanilla pudding as directed on box and pour over cake and pineapple.
Slice bananas and layer on top.
Add remaining pineapple and juice.
Spread Cool Whip on top.
Garnish with sliced strawberries.
Refrigerate for 30 minutes to one hour.
Mix sugar and cream cheese together, then fold in Cool Whip. Cut angel food cake in half.
Put the mixture in the middle of the cake and on top of the cake.
Add your favorite fruit topping. The best is cherry or strawberry pie filling in a can.
Combine crumbs and margarine; reserve 1/2 cup for topping. Press remaining crumb mixture onto bottom of 9-inch spring-form pan or pie plate. Chill. Gradually add milk to Marshmallow Creme, mixing until well blended. Add extract and food coloring; fold in whipped cream. Pour into pan; freeze until firm. Sprinkle with remaining crumbs or garnish with mint, if desired.
Place wafers and pecans in food processor and pulse till crumbly.
Add the next 4 ingredients and pulse till smooth.
Shape into balls about 1 inch in diameter. Using wet hands and cool kitchen so they don`t stick and for easy handling.
Roll in powdered sugar and chill.
Or if this method works for you try keeping finger and palms dusted with sugar while shaping cookies.
Better if stored in an air tight container for at least a week!
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