tir the sponge together with a whisk or
small food processor, along with 1 tablespoon of the cake
nilla extract in medium bowl with electric mixer until soft peaks
ream in small bowl; sprinkle with gelatin. Let stand 5 minutes for
\"Glue\" together the stems of two mini candy canes with the icing.
Glue a third candy cane to the other two stems so you form a tripod.
Let dry thoroughly (let icing harden).
Place upside down so the curve of the candy canes is the base.
Add a place card with your guests name so they know where to sit or any small sign with whatever you want to say.
Repeat and make more as needed.
uickly begin beating egg whites with mixer until peaks form (about
nd line a baking tray with parchment paper. Whisk egg whites
Combine 1 cup applesauce with gelatin.
Add 1 1/2 cups applesauce to sugar.
Combine with gelatin mixture.
Cook 15 minutes at medium-high heat.
Remove from heat and add vanilla and nuts.
Pour into buttered pan.
Cool.
Cut and roll in powdered sugar.
Yields 4 dozen.
ungreased pans; cut through batter with spatula to remove air bubbles
ave a two quart pitcher with a handle and a pour
Place eight 3/4-cup ramekins on a tray. Place gelatin mix in a medium heatproof bowl. Add 2 cups boiling water; stir to dissolve. Add 2 cups cold water. Cool to room temperature.
Divide melon equally among prepared ramekins. Top with gelatin mixture. Refrigerate for 2-3 hours or until set.
To unmold, briefly dip each ramekin in warm water. Turn out gelatin onto serving plates. Serve with ice cream.
Prepare gelatin in large bowl according to packet directions. Refrigerate until set.
Place strawberries in bottom of tall glasses. Half-fill each glass with gelatin. Chill until firm.
To serve, top with a scoop of ice cream and sprinkles.
ase and two long sides with foil or parchment paper, extending
e at a time, beating with a spoon after each addition
small bowl, sprinkle the gelatin over it and stir. Let
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
*prep candy molds with pam or any non-stick
ange slice, gluing it down with some frosting. This will be
n the roasting pan, baste with the hot oil, and cook
Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy.
Spoon into the crust.
Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.