>Danish-almond filling: Put almonds, sugar and butter into food processor
sugar, and salt in a food processor. Pulse to mix.
Mix Danish dessert and cool.
Pinch off angel food cake into pieces, making 1 layer in a 9 x 13-inch pan.
Fix Dream Whip; add 1 1/3 cups of sugar and cream cheese.
Mix
all white mixtures together.
Mix strawberries in cooled Danish dessert.
Put following layers in pan:
layer of cake, white mixture and strawberry mixture.
FOR THE DANISH PASTRY: In a large bowl,
br>place dough in a traditional danish melbolle press and cut with
ew drops of red food coloring (optional, though traditional). Cover, steeping until
ell. Stir together buttermilk and food color. Mix flour, cocoa and
Combine all ingredients except walnuts in food processor. Process, stopping occasionally to scrape down the sides, until the mixture is smooth and well blended.
Refrigerate, covered, up to 2 weeks.
Remove from the refrigerator about 1 hour before serving and stir in the walnuts when softened.
(You may add the nuts right away if you're serving the spread within a few hours).
Serve with bread, crackers or in pastry tartlets.
br>Prepare the box of Danish Dessert according to directions.
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You will need a 9 X 13 pan.
Tear angel food cake into bite size pieces, place on the bottom of the pan.
Drain juice from strawberrys and save in bowl.
Cook pudding according to direction using juice from strawberries instead of water. Thicken and let cool.
Add strawberrys to pudding.
Spoon over cake pieces, smashing down to pudding covers cake pieces.
Chill in refrigerator for about 3 hours or overnight.
Beat dream ship and put over top shortly before serving.
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lso pulse it in a food processor or use an immersion
Crumble angel food cake in pan.
Mix 8 ounces of Cool Whip with cake and press into pan.
In a large bowl, mix cream cheese, sugar and vanilla.
After mixing thoroughly, add 10 ounces Cool Whip and mix together.
Spread this on top of the cake mixture.
In a bowl, combine strawberries and glaze.
Pour over the cake and cream cheese mixture.
Refrigerate.
ix, sour cream, apricot baby food, lemon juice, water, eggs, and
Crumble angel food cake in large bowl and mix in 8 ounces of Cool Whip.
Press the mixture into a 9 x 13 inch pan and set aside.
In a large bowl, mix cream cheese, sugar and vanilla. After mixing thoroughly, add remaining Cool Whip and mix well. Spread mixture on top of cake mixture.
In another bowl, combine the strawberries and glace.
Pour the strawberry mixture over the cream cheese mixture.
Refrigerate overnight before serving.
Put rhubarb in a large saucepan; cover with water.
Bring to a boil and boil until rhubarb is tender (no cooking time given - maybe 15-20 minutes).
Add sugar and food coloring; reduce heat and stir in tapioca, stirring occasionally and cooking slowly until thick.
May be served hot or cold with milk or cream.
n the middle of the danish with your thumb for the
Combine all ingredients, except collards.
(Do not slice sausage until serving, as it will make the soup pink.) Bring to a boil; reduce heat to medium and simmer for 45 to 50 minutes, or until potatoes are tender.
Remove sausage and reserve.
Puree potatoes in a blender or food processor until smooth.
Return to pot.
Add collards.
Simmer 5 to 7 minutes, or until the greens become barely tender.
Slice the sausage; put a few into each soup bowl.
Pour soup over and serve.
Cook danish dessert and let cool.
Wash, cap and slice berries. Cream the cheese and sugar; add Cool Whip and mix.
Line pan with vanilla wafers.
Cover with cheese mixture, then add strawberries to danish mix and pour over cheese mixture.
Chill and serve.