Place icing sugar in a bowl and create a whole in middle and hollow out.
Add Yoghurt into centre of bowl.
Carefully fold yoghurt into icing sugar making sure of no lumps.
Continue mixing until a thick but moveable texture is formed.
Add lemon zest and lemon juice and mix.
Finally add a tiny drop of yellow food colouring and mix.
Your ready to generously frost your cupcakes.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
Cut the angel food cake horizontally approximately two inches
he fridge for a minimum of 30 minutes or overnight.
Place a rack in center of oven.
Preheat oven to
ave for pouring on top of food.
In a large mixing
ombine the can of dog food and 10 oz of water. Begin to
Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
In a medium bowl, mix together cream cheese and powdered sugar.
Fold in whipped topping.
Spread over chunks of angel food cake to form 2nd layer.
In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
Dissolve cornstarch in remaining water; stir into gelatin mixture.
Cook over medium heat until thickened.
Stir in strawberries to coat all slices; cool.
Spread on top of cream layer.
Chill until served.
Tear angel food cake into pieces. Cover the bottom of a springform pan with a layer of torn angel food cake. Slice ice cream and place a layer on top of angel food cake layer. Repeat layers, pressing each layer down as you go.
Freeze cake until solid, at least 1 hour.
Remove from freezer just before serving. Remove outer part of pan, keeping the bottom intact, and slice cake.
b>of red food coloring to 1/3 of the batter, a few drops of
ocolate into the top part of a double boiler over
Tear angel food cake into bite-size pieces.
Beat cream cheese and sugar.
Fold in milk, vanilla and Cool Whip.
Put 1/2 of angel food cake pieces of 9 x 9-inch pan.
Cover with 1/2 of filling and 1/2 of cherries.
Repeat, ending with cherries on top. Refrigerate.
Makes 9 servings.
Mix jello and when almost set add fruit cocktail, extra pieces of pineapple are good.
Whip Dream Whip, fold part of Dream Whip into jello and fruit leaving enough for top of cake.
Line baking dish with thin slices of angel food cake.
Spread jello mixture on cake, then another layer of cake.
Spread rest of Dream Whip on cake, spread with coconut.
Let set in refrigerator until ready to use.
Cook pudding following package directions.
Place thin layer of pudding in bottom of trifle dish.
Make a layer of angel food cake.
Cover with layer of Cool Whip and sprinkle half of the pecans over the Cool Whip.
Repeat layers and garnish with pecans. Enjoy!
This recipe comes from Laura Smith.
Dissolve jello in 2 1/2 cups boiling water.
Add strawberries, sugar and salt.
Fold in whipping cream.
Put a layer of angel food pieces on bottom of 9 x 13-inch pan.
Pour over half the strawberry mixture.
Add remaining layer of angel food pieces and top with remaining strawberry mixture.
Refrigerate until firm. Top with Cool Whip or whipping cream.
Makes 12 to 15 servings.
Layer angel food cake in 9 x 12-inch pan.
Mix one 3 ounce package of pudding with 1 1/2 cups milk and pour immediately over cake and part of the Heath bars before it sets up.
Then do another layer the same way, saving a few tablespoons of crushed candy to sprinkle on top.
After the second layer of cake and pudding, spread on the Cool Whip and then the last of the candy.
Do not drain pineapple.
Combine angel food mix with undrained pineapple.
Mix thoroughly using a spatula.
Bake and cool one pie shell.
Wash and hull strawberries. Cut up one cup of strawberries.
Mix sugar and cornstarch.
In saucepan, slowly add 1 cup water to sugar mixture.
Blend until smooth.
Add the cup of chopped berries.
Cook and stir over medium heat until thickened and clear.
Add a few drops of red food coloring and cool.
Stir in remaining berries, saving 1/4 cup for garnish.
Pour into pie shell and cool for about 3 hours. Garnish with remaining berries and serve.
May also top with whipped cream.
Serves 6.
Cook pie filling.
Cover bottom of round bowl with mixture. Cover with layer of pieces of angel food cake.
Continue to alternate layers until bowl is full.
Let stand overnight; chill thoroughly.
Dump onto plate and cover with whipped cream and coconut.