o save that pasta water for some great hot chocolate later
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.
In a medium-sized bowl, beat together butter and sugar until fluffy and well blended.
Add the vanilla and almond extracts and mix well.
Add the milk and blend for a few minutes (the milk won't go into the mixture completely).
Gradually add the flour, a little at a time, mixing well.
It's okay for the dough to be a little crumbly by the time you've added all the flour.
Add the ground almonds and mix as well as possible (break up the dough and distribute the almonds throughout).
Place chicken in shallow bowl; cover with milk.
Soak 15 minutes or longer (refrigerate to keep cold).
Put bread crumbs, cheese, parsley flakes and pepper in shallow bowl.
Coat soaked chicken pieces in the breading mixture.
Put on greased baking sheet.
Spray chicken lightly with vegetable oil spray (optional). Bake chicken in a preheated 375\u00b0 oven for 45 minutes.
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
Cook cornbread mix.
Cool and crumble; set aside.
Mix tomatoes, onion, green pepper and bacon with mayonnaise, pickle relish, pickle juice and milk if needed for good consistency. Place half of cornbread crumbs in casserole dish.
Cover with 1/2 of filling.
Place rest of crumbs next.
End with rest of dressing.
Let set at least 2 hours.
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.
Place oil in saute pan over medium heat.
Add squash and onion.
Cook and stir until crisp and tender for about 5 minutes.
Sprinkle with whole oregano and a splash of white wine.
Depending on how you like it, I use about half the amount of oil called for, 1/4 cup is too much for us.
d luck in other recipes using a food processor, but have not
ill use for each food category ( ie. green for veggies, white for dairy, etc
hat 'pocket' with Tropical Food's Berry Good.
Combine the two
Baby food note: I used Organix's
thoroughly mix the food. After the food is mixed well,
Soak the raisins in warm water for 10 minutes and then chop in food processor until no raisins remain whole. Add the ham and continue processing for 1 minute longer, until mixture is smooth and no ham pieces are left whole.
Place mixture in a mixing bowl and add the remaining ingredients. Will keep in the refrigerator for up to 3 days.