Level 4 Vanilla Cake

Total Page：16

File Type：pdf, Size：1020Kb

Level 4 Vanilla Cake HormelHealthLabs.com | (800) 523-4635 | © Hormel Foods, LLC NOURISHMENT WHEN YOU NEED IT MOST™ Level 4 Vanilla Cake IDDSI LEVELS NUTRITION INGREDIENTS Serving Size: 1 SERVINGS 8 SERVINGS 16 SERVINGS 1 portion (One slice, cupcake or one #20 THICK & EASY® Pureed Bread & Dessert Mix 2 Tbsp 1/2 bag (about 1 bag scoop) Item: 48862 1 cup) Calories: 150 Vegetable oil 1/2 Tbsp 4 Tbsp 8 Tbsp Total Fat: 8g Sugar 1/2 tsp 1 Tbsp + 1 tsp 2 Tbsp + 2 tsp Saturated Fat: 1.5g Vanilla extract 1/8 tsp 1 tsp 2 tsp Cholesterol: <5mg Almond extract 1/16 tsp 1/2 tsp 1 tsp Sodium: 90mg Milk, hot 3 Tbsp 1 1/2 cups 3 cups Total Carb: 17g Whipped Topping or Frosting of choice 2 Tbsp 1 cup 2 cups Dietary Fiber: <0g Pan Size Muffin cup Small cake pan 8-inch cake Total Sugars: 7g or loaf pan pan Added Sugars: 2g Protein: 4g Vitamin D: 2% DV Calcium: 4% DV DIRECTIONS Iron: 0% DV 1. Lightly spray pan(s) with non-stick cooking CONFETTI BIRTHDAY CAKE Potassium: 0% DV spray. 2. Combine sugar and THICK & EASY® Pureed Using 1/4 tsp nonpareils per serving (4 tsp Bread & Dessert Mix in a mixing bowl. Add for 16 servings), stir nonpareils into bread Nutrition calculation mixture after mixing with hot milk. does not include oil, vanilla and almond extract and stir until frosting or topping. mixture resembles wet sand. Nonpareils will dissolve over time due to the 3. Add hot milk and stir briskly until blended. moisture of the cake mixture. 4. Portion into pan or muffin cups and spread evenly. SERVING SUGGESTIONS 5. Cover and allow to rest at room temperature or in refrigerator for a minimum of 30 • For added color, sprinkle top of frosting or minutes. whipped topping with colored sugar. 6. Frost and cut into individual portions (16 • Serve cakes with pudding or pureed fruit slices per 8-inch pan). sauce. 7. Serve one cake slice (1/16 of cake) or one • Pair cakes with desired flavor of Magic Cup™ cupcake per serving. Dessert for an added treat! HormelHealthLabs.com | (800) 523-4635 | © Hormel Foods, LLC NOURISHMENT WHEN YOU NEED IT MOST™.

Copy Link

Recommended publications

320 Fairchild · Pueblo, CO 81001 · 1-800-748-4635 [email protected]
320 Fairchild · Pueblo, CO 81001 · 1-800-748-4635 www.trtoppers.com [email protected] Table of Contents Chopped Candy Page 2 Bulk and Whole Candy Page 3 Toppings and Inclusions Page 4 More Toppings and Inclusions Page 5 Brownies, Cheesecake, Cookie Dough Page 6 Cookies, Syrups and Sauces Page 6 Chips, Nonpareils and Sprinkles Page 7 Gummis Page 8 IQF Fruit Page 9 Top Ranked Items Page 10 At TR Toppers we have the ability to customize any product by chopping, blending or re- packaging. We deliver nation- wide and can meet your international needs. Our Manufacturing Facility consistently receives high marks from auditing and regulatory agencies (SQF– Level 2). TR Toppers Facility - Pueblo, Colorado Chopped Candy A010-150 A430-100 B100-100 Box 2x5 B150-100 Box 2x5 G215-040 3x5 Box 2x5 Box B100-302 Box 1x30 B150-250 Box 1x25 2x2 Box Golden Andes Mints® Almond Roca Baby Ruth® Butterfinger® Grahams H330-100 Box 2x5 K340-100 M347-100 M350-080 Box 2x4 N402-000-z H330-310-z Box 1x30 4x2.5 Box 2x5 Box M350-100 Box 2x5 1x18 Box Heath Bars® Kit Kat® Peanut M&M’s® M&Ms® Nestle Crunch® P260-100 P446-100 R440-100 R450-100 Box 2x5 S461-100 Box 2x5 2x5 Box Crushed 1x10 Box 2x5 Box R450-201-z Box 1x20 S461-300 Box 1x30 Peppermint PB Cups SLICED Reese's Pieces® R450-300 Box 1x30 Snickers® Reese's PB Cups® S468-100 T375-100 T380-100 T536-100 W542-110 2x5 Box 2x5 Box Eng. 2x5 Box Eng.
[Show full text]
Mantrose Unveils Natural Flavored Glazes
Mantrose-Haeuser Co., Inc. 1175 Post Road East Westport, CT 06880 203-454-1800 Fax 203-227-0558 Contact: Susan Coleman 203.454.1800 ext. 4934 [email protected] Mantrose Unveils Natural Flavored Glazes Edible coatings producer Mantrose-Haeuser1 (www.mantrose.com) has introduced naturally flavored confectionery glazes for panned chocolates including chocolate covered crispies, raisins, and nuts, as well as for soft and hard sugar shell confections, nonpareils, sprinkles, and sugar crystals. The naturally flavored “Crystalac®” glazes provide confectionery manufacturers with new product opportunities, offering mouthwatering flavor combinations and a brilliant high-gloss finish without the need for separate melting pots or syrup containers for each flavor. In addition to outstanding shine, naturally flavored Crystalac glazes deliver prolonged shelf-life, barrier protection and scuff-resistance. The flavored Crystalac coatings are gluten-free, kosher certified, GMO-free and available in mint, citrus and other flavors. According to Steve Santos, Sr. Vice President of Research and Development, “Mantrose has a long history of developing innovative coating formulations for the confectionery industry. Producers of panned confectionery products can be confident that the use of flavored Crystalac coatings will process efficiently even in high humidity conditions and will provide an aesthetically pleasing shine. The new flavored Crystalac glazes incorporate only natural flavors and provide manufacturers with a cost effective means of expanding and differentiating their panned candy product portfolios.” Mantrose-Haeuser Co., Inc. www.mantrose.com Tel. (203) 454-1800 1 Mantrose-Haeuser is a world leader in edible coatings and specialty ingredients for the food, bakery, confectionery, and pharmaceutical industries. Founded more than 100 years ago, Mantrose-Haeuser is subsidiary of RPM International, Inc.
[Show full text]
To Download Everyday Recipes: Cakes, Cookies & Bars
VOLUME11 AY EVERYD Cakes, Cookies, RECIPES& Bars You have our guarantee of goodness every day! This recipe collection includes winners of the annual Old Farmer’s Almanac Recipe Contest as well as favorites for generations, updated for today’s tastes and busy times. Cakes FIRST PRIZE The 2000 Old Farmer’s Almanac Recipe Contest: “Layer Cakes” Old-Fashioned Buttermilk Wedding Cake CAKE: Preheat the oven to 350°F. Grease and flour three 9-inch 1 cup (2 sticks) butter or margarine, round cake pans. softened For cake: In a large bowl and with an electric mixer, cream 3 cups sugar the butter and sugar until fluffy. Add the flour, baking soda, 4 cups cake flour baking powder, and salt. Pour in the buttermilk and begin mix- 1 teaspoon baking soda ing slowly. Continue to mix until well blended. Add the fla- 2 teaspoons baking powder vorings and stir. Wash and dry the beaters. 1 ⁄4 teaspoon salt In a separate bowl, beat the egg whites until stiff. Fold 2 cups buttermilk the egg whites into the cake batter. Divide the batter evenly 1 teaspoon vanilla extract among the prepared pans. Bake for 20 minutes at 350°F, then 1 lower the heat to 300°F and bake for about 25 minutes ⁄2 teaspoon butter flavoring 1 more, or until a toothpick inserted into the center comes out ⁄2 teaspoon almond extract clean. Remove the cakes from the oven and cool on racks. 6 large egg whites After 10 minutes, remove the cakes from the pans and con- tinue cooling on racks.
[Show full text]
Hops the Bunny Cake
Hops the Bunny Cake Owner of Flour Shop and baker extraordinaire Amirah Kassem shows us how to make an adorable and surprising cake perfect for Easter. The recipe comes from her cookbook The Power of Sprinkles and uses the Rainbow Explosion Cake and Magical Frosting as its base. Amirah suggests only putting all six cakes in the oven at the same time if using a convection oven. And if you don't have six baking pans, simply cool, wash, dry, and respray the two pans before refilling with batter. Hops the Bunny Cake Makes one six-layer, 6-inch rainbow cake Ingredients For the cake: Nonstick cooking spray 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon sea salt 3/4 cup unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 tablespoon pure vanilla extract 1 1/3 cups milk Food coloring (blue, green, yellow, orange, pink) For the frosting: 8 ounces (2 sticks) unsalted butter, at room temperature 16 ounces (2 bars) cream cheese, cold 1 tablespoon vanilla extract 32 ounces confectioners' sugar For decorating: 1/2 pound mixed sprinkle and candy mixture White nonpareils White chocolate for the ears 2 yellow sixlets Pink sixlet for the nose Edible gold paint Black frosting Directions 1. Make the cake: Preheat the oven to 350 degrees (325 degrees for a convection oven) and place the oven rack in the middle of the oven. Spray six 6- inch round baking pans with cooking spray. 2. In a large bowl, whisk together the flour, baking powder, and salt.
[Show full text]
FALL 2018 CATALOGUE SEPTEMBER - NOVEMBER HANDCRAFTED Here at Baked by Melissa, Every Bite-Size Cupcake and Macaron We Have Is Made Completely by Hand
B2B FALL 2018 CATALOGUE SEPTEMBER - NOVEMBER HANDCRAFTED Here at Baked by Melissa, every bite-size cupcake and macaron we have is made completely by hand. We pride ourselves on using delicious ingredients that transport you back to childhood. We offer a variety of ever-changing flavors every month in addition to our tried & true Original Greats, and we’re always baking up something new! Make us a part of your next celebration. 844.279.1393 / [email protected] MELISSA Melissa Ben-Ishay is the President, Chief Product Officer and creative force behind Baked by Melissa. When Melissa was fired from her job in advertising in 2008, she decided to do what she loved and offer consumers the ultimate dessert experience. With the idea that people should be able to taste more flavors without a post-dessert guilt trip, Melissa personally develops all of Baked by Melissa’s unique, bite-size creations and product offerings. Baked by Melissa operates 14 locations and ships nationwide. BITE-SIZE CUPCAKES Many people ask us, “How do you get so much flavor into one bite?” Here’s the answer: we handcraft every bite with love! Every cupcake and macaron we bake is hand-iced, hand-stuffed, and hand-topped with care, using only the most delicious ingredients. 844.279.1393 / [email protected] FLAVORS ORIGINAL GREATS & OCCASIONS TIE-DYE TRIPLE CHOCOLATE FUDGE ORIGINAL GREAT ORIGINAL GREAT CAKE • Tie-Dye Vanilla CAKE • Chocolate ICING • Vanilla STUFFING • Fudge TOPPING • Rainbow Sugar Crystals ICING • Chocolate TOPPING • Chocolate Cookie Crumble
[Show full text]
History of English Literature by EDWARD ALBERT Revised by J. A
History of English Literature by EDWARD ALBERT Revised by J. A. STONE Fifth Edition OXFORD UNIVERSITY PRESS [Page Blank] OXFORD UNIVERSITY PRESS Plot Al-5, Block-GP, Sector-V, Salt Lake Electronics Complex, Calcutta 700 091 Oxford University Press is a department of the University of Oxford. It furthers the University's objective of excellence in research, scholarship and education by publishing worldwide in Oxford New York Athens Auckland Bangkok Bogota Buenos Aires Calcutta Cape Town Chennai Dar es Salaam Delhi Florence Hong Kong Istanbul Karachi Kuala Lumpur Madrid Melbourne Mexico City Mumbai Nairobi Paris Sao Paulo Singapore Taipei Tokyo Toronto Warsaw with associated companies in Berlin Ibadan Oxford is a trade mark of Oxford University Press in the UK and in certain other countries The moral rights of the author have been asserted Database right Oxford University Press (maker) © This edition George G. Harrap & Co. Ltd. 1979 Copyright, All rights reserved First published in Great Britain 1923 by George G. Harrap & Co. Ltd. 182-184 High Holborn, London W.C.IV 7AX Fourth edition, revised and enlarged, 1971 First printed in India by Oxford University Press by arrangement with the original publishers 1975 Fifth edition, revised and enlarged 1979 Twenty-sixth impression, 2000 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, without the prior permission in writing of Oxford University Press. or as expressly permitted by law. or under terms agreed with the appropriate reprographics rights organization. Enquiries concerning reproduction outside the scope of the above should be sent to the Rights Department, Oxford University Press, at the address above You must not circulate this book in any other binding or cover and you must impose this same condition on any acquirer ISBN 0-19-561224-8 Printed in India by Nepro Offset, 156A Lenin Sarani, Calcutta 700 013 and published by Manzar Khan, Oxford University Press, Plot Al-5.
[Show full text]
The Problem Body Projecting Disability on Film
The Problem Body The Problem Body Projecting Disability on Film - E d i te d B y - Sally Chivers and Nicole Markotic’ T h e O h i O S T a T e U n i v e r S i T y P r e ss / C O l U m b us Copyright © 2010 by The Ohio State University. All rights reserved. Library of Congress Cataloging-in-Publication Data The problem body : projecting disability on film / edited by Sally Chivers and Nicole Markotic´. p. cm. Includes bibliographical references and index. ISBN 978-0-8142-1124-3 (cloth : alk. paper)—ISBN 978-0-8142-9222-8 (cd-rom) 1. People with disabilities in motion pictures. 2. Human body in motion pictures. 3. Sociology of disability. I. Chivers, Sally, 1972– II. Markotic´, Nicole. PN1995.9.H34P76 2010 791.43’6561—dc22 2009052781 This book is available in the following editions: Cloth (ISBN 978-0-8142-1124-3) CD-ROM (ISBN 978-0-8142-9222-8) Cover art: Anna Stave and Steven C. Stewart in It is fine! EVERYTHING IS FINE!, a film written by Steven C. Stewart and directed by Crispin Hellion Glover and David Brothers, Copyright Volcanic Eruptions/CrispinGlover.com, 2007. Photo by David Brothers. An earlier version of Johnson Cheu’s essay, “Seeing Blindness On-Screen: The Blind, Female Gaze,” was previously published as “Seeing Blindness on Screen” in The Journal of Popular Culture 42.3 (Wiley-Blackwell). Used by permission of the publisher. Michael Davidson’s essay, “Phantom Limbs: Film Noir and the Disabled Body,” was previously published under the same title in GLQ: A Journal of Lesbian and Gay Studies, Volume 9, no.
[Show full text]
At TR Toppers, We Make Premium Dessert MIX-INS™, Toppings That Make Dessert Fun
At TR Toppers, we make premium dessert MIX-INS™, toppings that make dessert fun. Chopped Candy Whole Candy Cheesecake Bulk Candy Brownies Sprinkles Cookie Dough IQF Fruit Gummies Cookies 320 Fairchild Pueblo, CO 81001 1-800-748-4635 Table of Contents New Items 3 Chopped Candy 4 Cookies 5 Brownies, Cookie Dough, and Cheesecake 5 Bulk and Whole Candy 6 Other Toppings and Inclusions 7 Chips 8 Sprinkles and Nonpareils 8 Gummis 9 Sauces 9 Cereal 9 IQF Fruit 9 TR Toppers facility in Pueblo, Colorado At TR Toppers we have the ability to customize any product by chopping, blending or repackaging. TR Toppers delivers nationwide and can meet your international needs. Our Manufacturing Facility consistently receives the highest marks from auditing and regulatory agencies (SQF Audited). NewNew ItemsItems G445-200 G500– 218 G440-200 G430-200 Gummi Fish Assorted Flv Double Bubble® Gum Balls Gummi Mini Butteryfly Gummi Red Raspberry S380-090 G470-180 G475-180 G480-180 Honey Roasted Gummi Rings Gummi Rings Gummi Rings Sunflower Seeds Peach Apple Watermelon C855-120 C865-112 C860-120 C850-110 Cinnamon Toasters Colossal Crunch Cocoa Dyno-Bites Berry Colossal Crunch J370-180 C870-115 C875-120 C880-105 Junior Mini-Mints® Fruity Dyno-Bites Honey Graham Squares Marshmallow Matey’s Page 3 P225-200 P235-100 P230-100 Micro Mini Pretzels White Yogurt Coated Milk Chocolate Coated Pretzels Pretzels ChoppedChopped CandyCandy A010-150 B100-100 B150-100 H330-100 Andes® Mints Baby Ruth® Butterfinger® Heath® Bars K340-100 M350-100 N402-000 P446-100 Kit Kat® M&M’s® Chopped Nestle® Crunch Peanut Butter Cups Sliced R440-100 R450-100 S461-100 T536-100 Reese’s® Pieces Reese’s® PB Cups Snickers® Twix® T380-100 English Toffee w/ Choc Med Grind T375-100 English Toffee w/Choc Straw Size TR Toppers can chop almost any product to any size to meet your needs.
[Show full text]
W565-100 White Nonpareils 10Lb. Brand
W565-100 Rev A Status: RELEASED printed 6/2/2015 8:29:01 AM by Haley Lang CONFIDENTIAL & PROPRIETARY PRODUCT SPECIFICATION &TECHNICAL DATA – W565-100 White Nonpareils 10lb. Brand: TR Toppers Product Description: Chocolate flavored chips coated with white candy sprinkles. Physical Specifications: Appearance: Chocolate flavored chips coated with white candy sprinkles. Color: Brown with white sprinkles Flavor: Chocolate Microbiological Specifications: Reference Method Total Aerobic Plate Count <10,000 cfu/g BAM 8th Ed. E. coli <20 MPN/g BAM 8th Ed. Salmonella Negative/375g BAM 8th Ed. Storage And Shipping Conditions: Recommended storage: Ambient <64°F (<18°C) May be shipped in freezer or refer truck. Shelf Life: 12 months at recommended conditions Kosher Status: Kosher Dairy Page 1 of 4 TR Toppers, Inc. 320 Fairchild Pueblo, CO 81001 Phone 800-748-4635 Fax 719-948-4908 W565-100 Rev A Status: RELEASED printed 6/2/2015 8:29:01 AM by Haley Lang CONFIDENTIAL & PROPRIETARY PRODUCT SPECIFICATION &TECHNICAL DATA – W565-100 White Nonpareils 10lb. Weight: Net Weight: 10 lbs. Gross Weight: 11 lbs. Packaging: Pack Size: Packed in 2 x 5 lb. poly bags per corrugated case. Case Dimensions: 11.3 x 7.4 x 6.0 inches Case Cube: 0.2903 ft3 Pallet Configuration: 20 per layer, 8 layers high UPC Code: 0 06 51844 10185 1 Code Format: Our lot code system is based on the production date and is interpreted as follows: The first six digits are the production date [YYMMDD]. The last two digits identify the production line. Example: Product made on April 22, 2007 on Depositor #4 was coded as 07042204.
[Show full text]
SUMMER 2018 CATALOGUE JULY - AUGUST HANDCRAFTED Here at Baked by Melissa, Every Bite-Size Cupcake and Macaron We Have Is Made Completely by Hand
B2B SUMMER 2018 CATALOGUE JULY - AUGUST HANDCRAFTED Here at Baked by Melissa, every bite-size cupcake and macaron we have is made completely by hand. We pride ourselves on using delicious ingredients that transport you back to childhood. We offer a variety of ever-changing flavors every month in addition to our tried & true Original Greats, and we’re always baking up something new! Make us a part of your next celebration. 2 844.279.1393 / [email protected] MELISSA Melissa Ben-Ishay is the President, Chief Product Officer and creative force behind Baked by Melissa. When Melissa was fired from her job in advertising in 2008, she decided to do what she loved and offer consumers the ultimate dessert experience. With the idea that people should be able to taste more flavors without a post-dessert guilt trip, Melissa personally develops all of Baked by Melissa’s unique, bite-size creations and product offerings. Baked by Melissa operates 14 locations and ships nationwide. BITE-SIZE CUPCAKES Many people ask us, “How do you get so much flavor into one bite?” Here’s the answer: we handcraft every bite with love! Every cupcake and macaron we bake is hand-iced, hand-stuffed, and hand-topped with care, using only the most delicious ingredients. 3 844.279.1393 / [email protected] FLAVORS ORIGINAL GREATS & OCCASIONS TIE-DYE TRIPLE CHOCOLATE FUDGE ORIGINAL GREAT ORIGINAL GREAT CAKE • Tie-Dye Vanilla CAKE • Chocolate ICING • Vanilla STUFFING • Fudge TOPPING • Rainbow Sugar Crystals ICING • Chocolate TOPPING • Chocolate Cookie RED VELVET
[Show full text]
We've Got 30+ Mix-And-Match Decorating
dig in KIDS IN THE KITCHEN PRESENTING... oh, We’ve got 30+ mix-and-match what decorating ideas that will spark kids’ imaginations in sweet (and hilarious!) ways. You’ve never seen ginger-people 7 pages of like these! GINGERBREAD IDEAS AND FOOD STYLING BY JOY HOWARD COOKIE PHOTOGRAPHY BY AARON DYER heaven Get ready to start a new holiday tradition. 36 DEC/JAN 2018 FAMILYFUNMAG.COM FAMILYFUN KIDS IN THE KITCHEN dig in meet the FAMILY! Start with your basic cookie, then use frosting to attach these clever decorations. Make them as you see below, or mix and match the different ideas to create your own crew! We’ve listed the supplies you’ll need here and have detailed instructions on the next page. SKATER MOM OUTDOORSY DAD LITTLE BRO DANCING GIRL yellow Skittles orange frosting + Starburst + Dude! white confetti + confetti sprinkles sprinkles candy eyes + COOKIES + + black food writer black food writer orange + ROCK! + gumdrop pink Airheads pink sprinkles Soft Filled Bites gold crown sprinkle + Tootsie Roll + black and pink food writers red Airheads + brown, green, frosting white and black food frosting + pink writers red, yellow, classic and pink sprinkles gumdrop + and blue pink Starburst + + silver star Starburst + green Airheads Airheads sprinkles gummy purple confetti + + grapefruit Soft Filled Bites sprinkles black food pink frosting slices licorice + twist blue Airheads writer GINGER GRAM GINGER GRAMPS SLEEPY TOT SUGAR BABY Sno-Caps shredded + coconut frosting frosting + red + + Airheads gold confetti confetti sprinkles black and It’s
[Show full text]
Festive Peppermint Twists Cheery Cereal Tree Treats Christmas
Festive Peppermint Twists Dark Cocoa, Light Cocoa, Green or White Candy Melts Candy Peppermint Twisted Sticks Candy Assorted Holiday Sprinkles, including Holiday Nonpareils, Confetti and Jimmies, Red and Green Colored Sugars Line cookie sheets with parchment paper. In Disposable Dipping Container or bowl, separately melt Candy Melts candy in microwave following package instructions. Dip peppermint sticks into melted candy; tap stick lightly to smooth surface. Immedi - ately add sprinkles. Set on prepared cookie sheet; chill until set, 5 to 10 minutes. Cheery Cereal Tree Treats Makes about 12 treats 1/4 cup (1/2 stick) butter or margarine 4 cups mini marshmallows Juniper or Leaf Green Icing Color 6 cups crisp rice cereal White Cookie Icing Jumbo Rainbow Nonpareils, Sprinkles or Sugars, as desired Prepare 3D Silicone Tree Mold and silicone spatula or wooden spoon with vegetable pan spray. In large saucepan, melt butter. Add marsh - mallows; cook and stir until melted. Tint with icing color. Remove from heat and add cereal; mix well. Press into prepared mold. When cool to touch, remove from mold. (If mixture becomes hard to work with, microwave at 50 percent power for 30 to 60 seconds to soften.) Heat Cookie Icing following label direc - tions. Squeeze snow and garlands on trees; add sprinkles and sugars as desired. Let dry. Christmas Candy Swirl Cookies Makes about 2 dozen cookies. 2-3/4 cups all-purpose flour 1 teaspoon salt 1 cup (2 sticks) butter, softened 1-1/2 cups granulated sugar Festive Peppermint Twists, Cheery Cereal Tree Treats, Gingerbread House, Jolly Santa’s Treat Cookies and Christmas Candy Swirl Cookies 1 egg 1-1/2 teaspoons vanilla extract 1/2 teaspoon almond extract (optional) Red and Green Sparkle Gel Preheat oven to 350°F.
[Show full text]