then stir in all spices that mashed up the fragrant, add
o thoroughly mix the food. After the food is mixed well, it
ell. Stir together buttermilk and food color. Mix flour, cocoa and
ood dough together, add your food coloring and mix it in
o each bowl. Add pink food colouring to one bowl, green
om For more indonesian cuisine recipes.
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
esealable plastic bags; add red food coloring to a bag. Add
or pouring on top of food.
In a large mixing
he package of devil's food cake mix, there should be
Mix the pudding according to directions on the box using the 6 cups of milk.
Add vanilla and sour cream to the pudding; mix well.
Pour over angel food cake that has been torn into bite size pieces and place in large dish.
Add 1/2 to 3/4 cup sugar to the pie filling.
Spread over top and refrigerate.
ith parchment paper (make sure that it lays flat on the
Break cake in pieces in container that you are making Jell-O (I use a Bundt pan). Fix Jell-O in a bowl as directed on box. Pour over pieces of cake. Put in refrigerator until Jell-O is ready to eat (4 hours or longer).
Bake angel food cake according to directions.
Let cool and slice cake into 2 sections with a top and bottom.
Set top aside. Pull out center of bottom half so that you have a \"boat\" to put the pudding mixture in.
Slice cake or break in pieces and place in pan; pour and spread
pudding
over
cake, then spread pie filling over that. Refrigerate overnight or put in freezer for 1/2 hour.
Put Cool Whip over cake and serve.
Cut a loaf angel food cake into squares about 1 1/2-inches across.
Trim off corners so that cake will look slightly round. Cream butter; add confectioners sugar gradually.
Beat well. Flavor with vanilla or almond extract or any flavoring you prefer. Add double cream.
Completely cover the cake rounds with butter and sugar mixture; roll in ground toasted almonds.
Best to serve soon after making.
In a 13 x 9-inch cake pan, tear angel food cake in bite size pieces, then mix sour cream, vanilla pie filling and milk.
Mix together and spread over cake pieces.
Then spread Cool Whip over that.
Spread cherry pie filling over Cool Whip.
Refrigerate until solid.
Mix cream cheese with milk until smooth.
Blend in pudding, then fold in Cool Whip.
Pour mixture over angel food pieces that have been put in a 9 x 13-inch cake pan.
Gently toss until pieces are coated.
Spread pie filling on top.
Chill and serve.
Dissolve gelatin in 1 1/2 cup boiling water.
Stir in thawed strawberries, sugar and salt.
Cool until it starts to thicken. Fold in whipped cream.
Cover bottom of 9-inch pan with 1/2 torn angel food cake.
Pour over 1/2 of the strawberries and cream mixture.
Make another layer of rest of torn cake; pour over remaining strawberries and cream mixture.
Refrigerate 4 hours. Cut into squares.
You can use sugar-free jello to further reduce sweetness if that is a dietary need.
set aside. Cube the angel food cake and put in the