ell. Stir together buttermilk and food color. Mix flour, cocoa and
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
Heat oven to 400\u00b0.
Mix together the butter, eggs, sugar and flavoring.
Add flour to mixture slowly.
Add food coloring, if desired.
Put part of cookie dough in cookie press and force onto ungreased baking sheet.
Bake until firm, approximately 8 minutes.
mooth. Add almonds, eggs and food coloring and mix until well
Grease cookie sheet.
Dust with flour.
Beat egg whites with cream of tartar and salt until foamy, white and double in volume. Beat in sugar until it dissolves completely and meringue stands in firm peaks.
Stir in peppermint extract and food coloring.
Form into tiny tree shapes.
Sprinkle with decorating candies.
Bake at 225\u00b0 for 1 hour and 15 minutes.
Yield:
3 dozen.
nd vanilla together. Tint with food coloring, if desired. You may
n a few drops of food coloring before forming cookies. (For
he marzipan mass with green food colouring.
Roll out the
milk,1/2 of the swedish meatball seasoning,3/4 sleeve
confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl
ou add the flour.
Swedish Spice Spritz:
Add 1
or the baby food. Incorporate flour into baby food by mixing in
Cut up the angel food cake into 1-inch size pieces.
In a trifle bowl, layer the bottom with half of the angel food cake pieces.
Spread half of the container of Cool Whip over the angel food cake layer.
Spread half of the strawberries over the Cool Whip layer.
Shave dark and white chocolate over the strawberries.
Repeat steps 2-5 one more time.
alf.
Fold extract and food coloring into one half.
o each bowl. Add pink food colouring to one bowl, green
Mix and put the angel food cake into the bunt pan
ake:
Cut up angel food cake into 1 in squares
Cut the angel food cake horizontally approximately two inches
Preheat oven to 350\u00b0F. Grease 3 - 9 inch round cake pans. Prepare angel food cake mix according to package directions, adding cocoa powder and cinnamon. Divide between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold cakes and let cool on wire racks.
Spread 1 cake layer with 1/2 of the pudding. Stack a second layer on top and spread with remaining pudding. Top with the third cake layer then coat top and sides with frosting.