ork of art on a \"world-class\" level.
You
Combine all dry ingredients.
Stir in water, oil, food coloring (1/2 bottle for vivid color).
Knead until smooth.
Add more flour, if needed.
Store in airtight container.
Mix flour, salt, cream of tartar in medium saucepan.
Add water and oil.
Cook for 3 minutes, or until mixture pulls away from sides of pan.
Knead slightly when cooled.
To color, divide playdough into sections when cooled.
Add several drops of food coloring to each sections, working in with hands (do on wax paper instead of counter top.)
Store in airtight plastic container.
ub posted in my other recipes).
Set grill rack to
ell. Stir together buttermilk and food color. Mix flour, cocoa and
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
blend confectioners sugar, vanilla, milk, food color.
Frost cookies.
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!
om For more indonesian cuisine recipes.
In a large bowl place all of the dry ingredients.
Add Orange Juice and oil, mix with a fork
Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 for 10 -12 minutes.
Note** Vegan sugar should be used for the best texture. It taste yummy with cane sugar or table sugar as well.
or pouring on top of food.
In a large mixing
ervings.
Farm Journal's Best Ever Recipes.
om/ For more indonesian cuisine recipes.
In a saucepan, combine cherry pie filling with sugar, pineapple and juice, cornstarch and food coloring.
Cook until thick.
Remove from heat and add gelatin.
Allow to cool.
Add bananas and pecans. Pour into two baked pie shells.
Top with whipped topping.
Chill.
In saucepan, combine pie filling, undrained pineapple, sugar and cornstarch.
Cook over medium heat until thick.
Add gelatin and food coloring, stirring until gelatin dissolves.
Remove from heat; stir in bananas and nuts.
Spoon into pie shells. Refrigerate until firm.
Garnish with whipped cream.
Makes 2 pies.
In saucepan combine pie filling, sugar, pineapple and juice, cornstarch, and food coloring.
Cook until thick.
Remove from heat and add gelatin.
Allow to cool.
Add bananas and nuts.
Pour into pie shells.
Garnish with topping.
Chill and serve.
In a saucepan combine cherry pie filling with sugar, pineapple and juice, cornstarch and food coloring; cook until thick.
Remove from heat and add jello.
Allow to cool.
Add bananas and pecans. Pour into 2 baked pie shells and top with whipped topping.
Keep pie in refrigerator.
I add the whipped topping when ready to serve it.
It is also good with ice cream or no topping.
In saucepan, combine pineapple with juice, cornstarch, cherry pie filling, sugar and food coloring.
Cook over low heat until thick.
Add dry jello.
Cool.
Stir in bananas and nuts.
Pour into 2 crusts.
Top with Cool Whip or whipped cream.
Refrigerate.
Measure sugar and cornstarch into saucepan and mix well. Add the pineapple with its juice. Mix well so no lumps will form. Stir in pie filling and food coloring. Use a wooden spoon and stir gently to avoid mashing cherries. Cook over medium heat until mixture comes to a boil and thickens. Remove from heat and stir in gelatin. Let cool. When mixture has completely cooled, gently stir in sliced bananas. Spoon into baked and cooled pie shell. Cover with whipped cream and garnish with nuts.
Measure sugar and cornstarch into saucepan; mix well.
Add pineapple and juice.
Mix well so no lumps form.
Stir in pie filling and food color.
Use wood spoon.
Stir gently to avoid mashing.
Cook over medium heat until mixture comes to a boil and is well thickened (about 5 to 8 minutes).
Remove from heat; stir in dry jello.
Let cool completely, then gently stir in banana slices.
Spoon mix into baked pie shells.
Cover top with whipped topping and nuts.
Refrigerate until set.