Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
Boil over medium heat the first 4 ingredients, stirring constantly. Pour over the beaten eggs and return to boil for 1 minute. Remove from heat. Add the butter and lemon juice. Let cool. Slice an angel food cake into 3 layers. Add the Cool Whip to the orange filling and spread between layers. Frost cake with Cool Whip.
Melt the butter in a saucepan and then add the brown sugar.
Boil and stir for at least one minute.
Take the saucepan off the heat and add the milk.
With a hand mixer beat in the powdered sugar, one cup at a time until the spreading consistency is right for you.
It should not be a very thick consistency for angel food cake, because it will harden as it cools.
Make batter for angel food cake as directed, except during last 1/2 minute of mixing, add 1/4 teaspoon pure peppermint extract. Pour half of batter into pan.
Add 3 to 4 drops red food coloring to batter in bowl.
Fold in with 4 to 5 strokes (color does not have to be blended evenly).
Pour into pan; marble pink and white batters slightly.
Bake as directed.
Cool.
Frost with our Fluffy White Frosting Mix.
isappears. Push batter into ungreased food cake pan.
Bake 30
Make batter for angel food cake as directed, except add 1 teaspoon maple flavoring during last 1/2 minute of mixing.
Fold in 1/3 cup finely chopped pecans.
Bake as directed.
Cool.
Serve wedges with ice cream and Caramel Sauce.
Make batter for angel food cake as directed, except at the last, fold in 1 square unsweetened chocolate (1 ounce), grated. Serve wedges of cake with ice cream and Glossy Chocolate Sauce. Or frost cake with Chocolate Butter Icing.
Make batter for angel food cake as directed, except at the last, fold in 1/2 cup chopped maraschino cherries, drained on paper towel and 1/2 cup chopped nuts.
Bake as directed.
Cool. Frost with cherry fluffy-type frosting mix.
ather, we thank Thee for the food and remember the hungry.
d luck in other recipes using a food processor, but have not
o get a pliable leaf for rolling.
You want to
ransfer to bowl of a food processor fitted with steel blade
and use it to make Arabic style scrambled eggs.
Place
oil on a medium heat for 4 mins.
Add potatoes
In a brass coffee pot or regular saucepan, bring water and sugar to a boil.
Add coffee and cardamom, stirring constantly. When mixture comes to a boil and becomes frothy, remove from fire and stir until froth has subsided.
Repeat this process two more times.
After the coffee has foamed and subsided for the third time, pour into Arabic coffee cups.
Serve kahwa very hot (a minute or two after pouring in cups to allow the grounds to settle in the bottom).
Serves 6.
br>Cover and let rest for 15 minutes.
Meanwhile prepare
combine the ingredients in a food processor and pulse to form
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
Heat 6 cups of water in a large pan with the cardamom powder.
2. Before the water boils, add the coffee and stir several times. Leave to boil for a minute or two.
3. Remove from heat and leave for a few minutes for the coffee to settle.
4. Pour the coffee in a kettle but leave the settled coffee at the bottom of the pan. Add in the cardamom pods, saffron, and rosewater.
5. Place the kettle over low heat and when it starts to boil, remove and serve hot in small cups.
ell. Stir together buttermilk and food color. Mix flour, cocoa and