16 bake food dessert Recipes

baked 10 inch angel food cake, eggs, separated, white sugar, divided, lemon juice, unflavored gelatin, water

angel food cake, loaf, cut into 1-inch cubes, sugar-free strawberry gelatin, boiling water, frozen unsweetened strawberries, thawed, cold 1% low-fat milk, sugar-free instant vanilla pudding mix

sweetened condensed milk, juice of 2 medium lemons, grated peel from both lemons, heavy whipping cream , whipped until very stiff peaks form, angel food cake , baked in a 12 loaf pan (or use a regular angel food pan, or purchase a ready-made angel food at the bakery)

reduced-fat sour cream, honey, baking cocoa, vanilla extract, assorted fresh fruit and/or cubed angel food cake

chocolate cake mix (baked in two 9-inch round cake pans) or 18 oz devil s food cake mix (baked in two 9-inch round cake pans), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), instant chocolate pudding mix, dessert topping (dream whip), cold milk, cherry pie filling

angel food cake (broken into small pieces), cream cheese, softened, sugar (can use more if desired for a sweeter taste), cool whip frozen whipped topping, thawed, fresh strawberries, sliced, strawberry glaze, cool whip or whipped cream, for topping

angel food cake, cut into 1-in. cubes, strawberry jell-o, boiling water, frozen unsweetened strawberries, thawed, cold milk, instant vanilla pudding mix

pillsbury create n bake refrigerated sugar cookie dough, grated orange peel (from 2 large oranges), cream cheese, softened, sugar, orange marmalade, orange-flavored liqueur or 1/4 tsp orange extract, eggs, heavy whipping cream, drops orange food coloring (or 2 drops yellow and 1 drop red food color ), butter, white vanilla baking chips

flour, baking soda, brown sugar (firmly packed), rice krispies, margarine (or butter, melted), cream cheese (softened ), sugar, eggs (beaten ), vanilla, crushed pineapple (drain but reserve juice), drops green food coloring (optional but does make for a green summer ), lemon pie filling (not instant , you need the 6 serving size, brand sizes likely vary), reserved pineapple juice, carton cool whip (thawed , i use whipping cream)

roll pillsbury create n bake refrigerated sugar cookies, grated orange peel (from 2 large oranges), cream cheese, softened, granulated sugar, sweet orange marmalade, orange-flavored liqueur or 1/4 tsp orange extract, eggs, whipping (heavy ) cream, drops orange food color (or 2 drops yellow and 1 drop red food color ), butter, white vanilla baking chips

angel food cake baked, sugar, milk, egg whites beaten, egg yolks beaten, salt, lemon jello, cream whipped, crushed pineapple and juice

betty crocker white angel food cake mix baked, sugar free raspberry gelatin, boiling water, frozen sweetened raspberries thawed, carton 8 oz. low fat raspberry yogurt

all-purpose flour, baking powder, fine salt, eggs, at room temperature, egg white, at room temperature, milk, at room temperature, pure vanilla extract, unsalted butter, melted, plus more for brushing the iron, sugar, chocolate chips, suggestions : maple syrup, jam, fresh fruit, or yogurt, or ice cream for dessert

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime