op bag, add the drained Quick Pickles and flour and shake
Place all ingredients in a blender or food processor, and process at high speed until the mixture is smooth.
Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator.
Replace all or part of the butter, margarine, or other solid shortening in cake, muffin, and quick bread recipes with half as much Prune Puree. If the recipe calls for oil, replace all or part of the oil with three-fourths as much Prune Puree.
anilla to a blender or food processor fitted with metal blade
ell. Stir together buttermilk and food color. Mix flour, cocoa and
tir in red and yellow food coloring until you achieve an
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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.
Blend first 3 ingredients together in blender or food processor.
Pour into large bowl and fold in Cool Whip.
Add food coloring at this time.
Pour into graham cracker crust. Refrigerate 1 hour before serving.
learJel. Whisk in water. Add food coloring, if using, a few
ough blade into a large food processor, and place 3 1
his step).
In a food processor, add sugar, oil, vanilla
Mix cake mix by directions.
Add food coloring to tint red. Bake as per directions on box.
When cake is cool, mix confectioners sugar and cream cheese and spread on cake. Delicious; tastes like store bought.
Cut angel food cake into two layers.
Mix cream cheese (softened) with sugars until creamy consistency.
Fold in Cool Whip by hand.
Mix Cool Whip with one cup of confectioners sugar.
Cut angel food cake into 2 layers.
Top first layer with strawberry preserves.
Then cover with Cool Whip mix.
Add second layer of angel food cake.
Cover again with strawberry preserves.
Then cover entire cake with remainder of Cool Whip mix.
Place strawberries on top.
Slice angel food cake in 2 or 3 layers, depending on the height of the cake.
Mix remaining ingredients, folding in the whipped topping last.
Allow to sit in refrigerator for 30 minutes.
Ice the cake between layers, on top and sides.
Break angel food cake into small pieces.
Make pudding according to directions on box.
Pour over angel food cake. Spread Cool Whip over top of pudding.
Crumble up candy bars and sprinkle over top of Cool Whip.
Refrigerate for about 4 hours before cutting.
Use a regular 9 x 13-inch cake pan.
Sift dry ingredients together.
Add shortening and 2/3 cup milk.
Beat vigorously for 2 minutes.
Add remaining milk, unbeaten eggs, melted chocolate and food coloring.
Beat 2 minutes.
Pour into 2 round 8-inch wax paper lined pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Mix pineapple, pudding mix and Cool Whip together and ice prepared angel food cake.
Quick, easy and good.