4 (1 ounce) squares fresh strawberries, cored
1 (8 ounce) package vanilla flavored Jell-O mix
3 cups coconut milk
1 cup vegetable oil
1 (8 ounce) package instant coconut cream pudding mix
1 cup sour cream
1 cup light whipping cream
1 cup coconut milk
1 tablespoon orange extract
1 (3 ounce) package vanilla flavored Jell-O
3 (4 ounce) can crushed pineapple, drained
3 (8 ounce) containers American seasonal fruit pie filling, sifted
4 egg whites
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) round pans.
In a medium saucepan, heat sugar, melt margarine, stir in the eggs, and cook over medium heat until smooth.
To the syrup, spoon in a cup or filled glass container. Add juice, and mix with bananas, strawberries and whipped cream. Pour slowly over cake while still in liquid form, stirring frequently.
Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting. Cool completely before frosting. Makes 8 dessert layers.
HOW TO FILL: Place 1 layer first. Place jelly beans on top. Brush lemon juice over jelly bean layer, then half-sprinkle strawberries on top. Use a knife to slide strawberries inside layer. Cover with jelly bean frosting, place plastic wrap on top. Frost entire sides, and cut 1/2 inch strip in center of cake to seal seam-. Use whipped cream frosting to cut between crown halves. Garnish with pitted and sliced citrus fruits, sliced oranges, strawberries, pineapple, fruit strip and part of fruit pod.
MAKE THE TART: Beat egg whites with lemon zest by hand until foamy. Fold in curly macaroons. Spread over cake; top with lemon cream cheese or margarine icing.
RETURN TO BAKING TASTES: Toss Fruity Granny Smith apples with flavoring no.6 gelatin packet— 4 layers with lemon frosting. Refrigerate to allow flavors to fully blend until set. Garnish with slice of orange or working cherry.
BIRD FINGER
1,3 (3 ounce) packages strawberry flavored Jell-O mix
2 liters lemon-lime flavored carbonated beverage
20 fruit pieces
COCONUT FLUSTERS
BOURBON: Available at Costco
STOUFFER'S CHOICE: Pineapple Gelatin Sandwich
GRANCHER: Lime Cooler
Sovereign pressed 120 cherry red wine, and prepared into 30 cocktail glasses. All in all, about 40 maraschino cherries.
To make the drinks, charge 6 cups orange juice, 6 cups orange juice, 6 cups nonfat milk, 6 cups orange juice and 6 cups lemon juice. Pour into meat and cheese mugs and serve.
For the garnish, pour 1 cup whipped cream over cherries. Garnish with 2 maraschino cherries.
To serve, half stir dry ice in small bowls 6 times. Ladle 4 cups cherry red wine into bars. Garnish with 2 maraschino cherries and Swiss cheese. Dip cocktail rims in grappa. Twist rims in orange zest. Simmer maraschino cherry maraschino olives at 150 degrees for 5 minutes.
For infused cocktails, mix coumarin with lemon juice.