| 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: Yield: 25 7-inch waffles. This recipe calls for the entire box of Mix. If you do not wish to use the entire box, please adjust recipe to fit the number of waffles you wish to make. Thank you. 5 lb. Krusteaz® Belgian Waffle Mix (#4625) 10 cups water 2 1/2 cups Sliced Almonds (#3966) 1 1/2 Tbsp. Old Fashioned Almond Powder (#1829) Place Waffle Mix and all other ingredients in a mixing bowl. Mix on low speed 1 minute, or until blended. Pour 7/8 cup batter on to preheated, lightly greased 7-inch round Belgian waffle iron. Close lid. Wait 10 seconds and turn over. Cook waffle approximately 3 1/2 minutes. Serve warm with raspberries, slivered almonds and whipped topping if desired. |
| Description: Ali’s Nutty Nutritious Granola • 6 cups Old Fashioned Oats (#1068) • 3⁄4 cup coarsely chopped Walnuts or Pecans • 3⁄4 cup Whole Almonds (#1885) • 1⁄4 cup light brown sugar, packed • 1 cup AP Sesame Seeds (#1034) (optional) • 1 cup Raw Sunfl ower Seeds (#2688) • 2 tsp. AP Sweet Vanilla Powder (#1534) • 1⁄2 cup Vegetable Oil • 1⁄2 cup Honey (#1307) • 1 tsp. AP Ground Cinnamon (#1005) Preheat oven to 350°. In a large bowl, combine oats, walnuts, almonds, brown sugar, sesame seeds, sunfl ower seeds and Vanilla. In a small bowl, whisk together the oil, honey and cinnamon. Drizzle the honey mixture over the cereal and combine well. Transfer the granola to two Wearever® Cookie Sheets (#1152) coated with Vegalene®. Bake for 10 minutes, stir and bake an additional 10 minutes. Remove from oven and stir again. Cool completely, break up if necessary and store in airtight Gallon Container (#1229). Note: Nuts and seeds turn rancid if stored at room temperature any length of time, so please freeze any extra granola if not eaten within 2 weeks. Enjoy! |
| 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. |
