2 pints fresh strawberries, hulled and sliced
1/2 cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 pints fresh blueberries
1/2 cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
2 (8 ounce) tubs frozen whipped topping, thawed
1 cup vegetable oil
1 cup water
1/2 cup butter or margarine
1/4 cup baking cocoa
2 cups self-rising flour*
2 cups sugar
1/2 cup buttermilk
2 eggs
FROSTING (for the layer cake):
1/2 cup butter or margarine
1/4 cup baking cocoa
1/4 cup milk
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 (.25 ounce) package active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 1/4 cups all-purpose flour
1 (9 ounce) package yellow cake mix
1/4 cup margarine, melted
2 egg whites, beaten
2 tablespoons poppy seeds
1 cup white sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
2 cups sifted all-purpose flour
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 cups confectioners’ sugar
3 tablespoons canola oil
2 cloves garlic, minced
2 cups dry jasmine rice
2 1/2 cups water
1 teaspoon salt
1 sweet potato
1 (14 ounce) can coconut milk
1/2 cup orange juice
1 tablespoon minced fresh ginger root
salt and pepper to taste
1 carrot, coarsely chopped
1/2 red bell pepper, chopped
4 green onions, chopped
2 eggs, beaten
2 green onions, thinly sliced
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts
1 (18.25 ounce) package devil’s food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
1/3 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped walnuts
confectioners’ sugar
2 1/4 cups cake flour
1 teaspoon salt
1 1/2 tablespoons lemon zest
4 1/2 tablespoons poppy seeds
1 1/8 cups white sugar
1 1/3 cups unsalted butter, softened
5 eggs
3/4 cup white sugar
3/4 cup lemon juice
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter or stick margarine
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup fresh or frozen unsweetened raspberries*
1 tablespoon sliced almonds
GLAZE:
1/4 cup confectioners’ sugar
1 teaspoon fat free milk
1/4 teaspoon vanilla extract
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