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| Description: 24 lb. peeled, sliced fresh apples 5 lb. (large pouch) Kruszeaz® Cinnamon Streusel Coffee Cake Mix (#4629) 2 lb. (small pouch) streusel topping (enclosed) 3 3/4 cups chopped Pecans (#3972) 3/4 cup water Divide apples into 2 prepared 20" x 12" x 2 1/2" steam table pans. Place Cake Mix, streusel topping, pecans and water in mixing bowl. Mix on low for 30 seconds or until crumbly. Sprinkle half of topping over apples in each pan. Bake at 350º for 50–60 minutes. Serve with whipped topping and pecans, if desired. Yield: 80-3" x 2" servings. |
| Description: 3 1/2 cups AP Supreme Sweet Roll Mix (#1853) 4 Tbsp. melted butter 1 1/4 tsp. AP Apple Pie Spice (#1001) 1/2 cup brown sugar 1/2 cup finely chopped nuts Prepare Sweet Roll Mix according to directions on package. Let raise double. Mix apple pie spice, brown sugar and nuts together. Roll Sweet Roll dough to rectangle shape 1/2 inch thick. Spread with melted butter. Genrously sprinkle with sugar and seasoning mixture. Cut rectangle into 2 inch strips. Twist lengths and place on lined baking sheet. Bake at 350 for 10 - 12 mintues. Cool slightly and glaze. Yield: 15 twists Glaze 2 cups powdered sugar 1 tsp. Old Fashioned Almond Powdered Natural Flavoring (#1829) 1 tsp. Luscious Lemon Natural & Artificial Flavoring Powder (#3636) 2 Tbsp. melted butter 3 tsp. milk or ceram (approx.) Mix ingredients and beat until lumps are gone. |
| Description: 1 batch AP Superb Sugar Cookie dough (#2571), prepared according to directions on package 1 tsp. Sweet Vanilla Powder (#1534), Old Fashioned Almond Powder (#1829) or Luscious Lemon Powder (#3636) Assorted sprinkles, candies or decorations according to taste Add flavoring powder to cookie dough mix. Prepare and roll into 2 inch balls, or roll out and cut into shapes. Bake according to directions on package. Remove from oven and let kids decorate with colored chocolate candies, sprinkles or Ghirardelli Chocolate Wafers (#3385). Have fun! |
| Description: 3 cups AP Classic Crème Cake and Muffin Mix (#1823) 2 large eggs 1/2 cup oil 5 Tbsp. orange juice 5 Tbsp. water 2 Tbsp. AP Orange Zest (#1669) Mix according to directions on package. Add: 1 1/2 cup dried cranberries (#3981) 1 cup chopped walnuts (#3973) 1 cup white chocolate chips (#1188) Pour batter in bundt pan sprayed with Vegalene® (#1212) cooking spray. Bake at 350º for approx. 1 hour or until toothpick comes out clean. Glaze with orange juice/powdered sugar glaze. Rich, gooey and yummy—nice for a brunch! |
| Description: 1 Batch AP Chocolate Crème Cake and Muffin Mix (#1834), made according to directions Spray a 15" x 10" jelly roll pan that has been line with wax paper. Bake at 375º until set—approx. 20 minutes. Turn onto a dish cloth generously sprinkled with powdered sugar and roll loosely in the cloth. Cool. Carefully unroll and spread with Strawberry Filling. Strawberry Filling: 1 small whipped topping 2–6 oz. strawberry yogurt 2 tsp. Sassy Strawberry Powder (#3635) Roll carefully, sprinkle with powdered sugar, and chill. Can also use strawberry ice cream! Elegant and cool spring dessert. |
| Description: 1 AP Heavenly Angel Food Cake (#1965), prepared according to directions on package Topping: 1 cup Wyman's Whole Strawberries (#1222), thawed 1 tsp. Luscious Lemon Powder (#3636) 1 tsp. Sassy Strawberry Powder (#3635) 1-4 oz. Lemon Yogurt Blend all ingredients together until smooth. Serve over Heavenly Angel Food Cake, shortcake, ice cream or fresh fruit. Delicious and smooth! |
| Description: Prep Time: 20 minutes Total Time: 5 hr 50 min Makes: 10 servings 1 can (16 oz.) pitted dark sweet cherries in syrup, undrained Cold water 2 cups boiling water 1 3/4 cup JELL-O Brand Cherry Flavor Gelatin (#1922) 1 tsp. Old Fashioned Almond Powder (#1829) 2 Tbsp. thawed COOL WHIP Whipped Topping 1 Tbsp. Sliced Almonds (#3966), toasted DRAIN cherries, measuring syrup. Add enough cold water to the syrup to measure 1-1/2 cups; set aside. Cut cherries in half. STIR boiling water into dry gelatin and Almond Powder in large bowl at least 2 min. until completely dissolved. Stir in cherry liquid. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in cherries. Pour into 5-cup mold sprayed with cooking spray. REFRIGERATE 4 hours or until firm. Unmold. Top with whipped topping and almonds just before serving. Store leftover gelatin in refrigerator. |
| Description: 3 cups flour 1 1/2 tsp. Baking powder (#1205) 1 1/2 tsp. Sweet Vanilla Powder (#1534) 1 1/2 tsp. Old Fashioned Almond Powder (#1829) 3 eggs 1 1/2 cups milk 1 1/8 cups canola oil 2 1/4 cups sugar 2 Tbsp. Poppy Seeds (#1011) Mix together well. Line muffin tins with baking cups (#1646), bake at 350º for about 15 minutes. Delicious! |
| Description: 3 cups Classic Creme Cake & Muffin Mix (#1823) Preheat oven to 350. Prepare Classic Creme Cake & Muffin Mix per instructions on package. Add Almond Powder and poppy seeds to batter. Pour into 8" ring pan. Bake 40-50 minutes. Cool slightly and top with glaze and slivered almonds. Glaze: While cake is baking, combine glaze ingredients. Beat until all lumps are gone. Brush glaze onto cake while it is still hot. |
| Description: 1 1/4 cups cold milk 1 cup + 2 Tbsp. Jell-O Chocolate Flavor Instant Pudding & Pie Filling (#1913) 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 Milani® Complete No-Bake Graham Cracker Crust (#1291) 2 Tbsp. Dawn® Spring Mix Sprinkles (#4072) Prepare Graham Cracker Crust according to directions on package. Pour milk into medium bowl. Add dry pudding mix and half of the whipped topping. Beat with wire whisk 2 minutes. (Mixture will be thick.) Spread into crust; cover with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator. |
