Type what you have

Ingredients

• ✓ yellow food coloring
• milk
• cornstarch
• colby longhorn cheese
• garlic salt
• red pepper

Instructions

1. 1 In a small bowl combine 1/2 cup milk with cornstarch; mix well and set aside.
2. 2 In a medium saucepan over low heat, combine cheese with 2 cups milk and melt. Stir in garlic salt, red pepper and food coloring. To the melted cheese add the cornstarch mixture and stir well.

By D. Hamilton

Ingredients

• ✓ yellow food coloring
• butter
• lemon bar mix
• almond
• water
• gelatin
• egg yolk
• cream cheese

Instructions

1. 1 To Make Crust: In a 10 inch skillet over medium heat, melt butter or margarine. Stir in dessert bar crust mix and almonds. Cook 4 minutes, stirring constantly, until mixture begins to brown and crumble.
2. 2 Reserve 2 tablespoons of crust mixture for topping. Use the back of a fork to press remaining crust mixture into an ungreased 9 inch deep dish pie plate. Cool completely.
3. 3 To Make Filling: Pour cold water into a 2 quart non-aluminum saucepan. Sprinkle gelatin over water and allow to soften 5 minutes. Using a wooden spoon, stir dessert bar filling mix into gelatin, mixing until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, then remove from heat.
4. 4 Place egg yolks in a medium bowl. Whisk 1/4 cup of hot lemon mixture into egg yolks. Whisk egg yolk mixture back into rest of lemon filling. Return mixture to heat. Boil and stir 1 minute. Remove from heat. Cover and refrigerate.
5. 5 In a medium mixing bowl, combine cream cheese and 1/4 cup of lemon filling (may be slightly warm), beating until smooth. Gradually beat in remaining filling mixture until smooth. Mix in food coloring if desired.
6. 6 Pour filling into crust. Cover and chill at least 4 hours before serving. Sprinkle reserved almond mixture over top just before serving.

By JJOHN32

Ingredients

• ✓ yellow food coloring
• sugar
• heavy cream
• butter
• marshmallow creme
• white chocolate chip
• orange extract
• red food coloring

Instructions

1. 1 Grease a 9 x 13 inch pan.
2. 2 In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
3. 3 To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
4. 4 Chill for 2 hours, or until firm, and cut into squares.

By Betty from Ohio

Ingredients

• ✓ yellow food coloring
• cream cheese
• butter
• confectioners' sugar
• lemon juice
• confectioners' sugar

Instructions

1. 1 Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
2. 2 Beat in 2-1/4 to 2-1/2 cups more of powdered sugar until frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

By Amanda Howell

Ingredients

• ✓ yellow food coloring
• cream cheese
• white sugar
• egg
• sour cream
• vanilla extract
• orange extract
• red food coloring
• graham cracker crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
3. 3 Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
4. 4 Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
5. 5 Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

By EatEverything

Ingredients

• ✓ yellow food coloring
• butter
• cream cheese
• white sugar
• egg yolk
• lemon zest
• lemon extract
• all-purpose flour
• salt
• cinnamon red hot candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy. Add egg yolk, lemon peel, and lemon extract and beat well.
3. 3 Sift flour and salt together in a bowl. Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly.
4. 4 Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc. Press 1 red hot cinnamon candy into the center of each cookie.
5. 5 Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.
6. 6 Transfer cookies to a wire rack to cool completely.

By Watercat

Ingredients

• ✓ yellow food coloring
• water
• dandelion petal
• lemon juice
• fruit pectin
• white sugar

Instructions

1. 1 Heat water in a large pot until simmering. Add 2 cups dandelion petals; simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl; squeeze out as much liquid from them as possible. Discard petals. Repeat with remaining 2 cups petals.
2. 2 Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food coloring; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim foam off the surface if needed.
3. 3 Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars, 2 inches apart, into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
5. 5 Remove the jars from the pot and place on a cloth-covered or wood surface, several inches apart. Press the top of each lid with a finger, ensuring that the seal is tight. Let cool, about 24 hours.

By fotoe!78

Ingredients

• ✓ yellow food coloring
• sugar
• butter
• egg yolk
• vanilla extract
• orange extract
• red food coloring
• all-purpose flour
• baking soda
• cream of tartar
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips.
3. 3 Form dough into balls and arrange on the prepared cookie sheets.
4. 4 Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.

By CVOELKEL

Ingredients

• ✓ yellow food coloring
• butter
• white sugar
• cream cheese
• vanilla extract
• egg
• all-purpose flour
• red food coloring
• red decorator sugar
• confectioners' sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper.
2. 2 In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy using an electric mixer. Add egg and vanilla; mix until well blended. Stir in flour by hand using a sturdy spoon while adding enough red food coloring to make the dough turn a pretty red color.
3. 3 Roll the balls in the red decorator sugar and place them on the prepared cookie sheets, spacing 1 inch apart. Refrigerate the cookies on their cookie sheets until firm, about 10 minutes.
4. 4 When the cookies are firm, make three slices across each cookie to make 6 slices like a pie, cutting only about 2/3 of the way through the cookie balls.
5. 5 Bake in the preheated oven for 10 to 12 minutes, until cookies appear dry. Cool on the cookie sheets, then peel away from the aluminum foil.
6. 6 Make the icing for the cookies by mixing the confectioners' sugar and water until it reaches a piping consistency. Add a drop of yellow food coloring. Put icing into a pastry bag or resealable bag and cut a small piece off of the corner. Pipe small dots onto the center of the cookies. Allow icing to dry before storing cookies in an airtight container at room temperature. Cookies can be stored for up to two weeks.

By SUGARPLUMSCOOKIES

Ingredients

• ✓ yellow food coloring
• butter
• onion
• long grain white rice
• water
• parsley flakes
• saffron

Instructions

1. 1 Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

By LLADRACH

Ingredients

• ✓ yellow food coloring
• gelatin
• water
• water
• white sugar
• peppermint extract
• lemon extract
• cinnamon oil
• green food coloring
• red food coloring
• white sugar

Instructions

1. 1 Sprinkle gelatin over cold water and set aside.
2. 2 In a medium saucepan over medium heat, bring 3/4 cup water to a boil. Stir in 2 cups sugar and boil 5 minutes. Stir in gelatin mixture. Allow to boil gently for 15 minutes.
3. 3 Dip three shallow, small pans in cold water, then remove. Remove boiling mixture from heat, and divide evenly among three heat-proof bowls. Flavor one bowl with peppermint, one with lemon, and one with cinnamon. Tint the peppermint green, the lemon yellow, and the cinnamon red. Pour each mixture into its own pan and let rest overnight to set.
4. 4 Turn gumdrops out onto a sugared board and cut into squares with a sharp knife. Roll cut gumdrops in sugar. Let stand until firm.

By Susan White

Ingredients

• ✓ yellow food coloring
• white chocolate
• blue food coloring
• marshmallow
• red food coloring
• lollipop stick
• candy eyeball
• black decorating gel

Instructions

1. 1 Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
2. 2 Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
3. 3 Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
4. 4 Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
5. 5 Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.

By stella

Ingredients

• ✓ yellow food coloring
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• vanilla extract
• milk
• banana
• butter
• vanilla extract
• confectioners' sugar
• heavy cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

By Alimay

Ingredients

• ✓ yellow food coloring
• sweet roll dough
• vanilla frosting
• milk
• green food coloring
• red food coloring
• blue food coloring
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together. Pat dough into shape as necessary to make it even in size all the way around. Cover loosely with foil.
3. 3 Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. 4 Place cake ring on a serving plate; cut a slit along the inside and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
5. 5 Divide frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin frosting. Use frosting in one bowl to drizzle over cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir red and blue food colorings together with frosting in a third bowl to make purple frosting. Drizzle cake with yellow, green, and purple frostings in any desired pattern. Dust cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

By BUDDHAFULDREAMER

Ingredients

• ✓ yellow food coloring
• butter
• white sugar
• baking powder
• salt
• egg
• milk
• vanilla extract
• all-purpose flour
• marshmallow
• confectioners' sugar
• water
• chocolate chip
• red food coloring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter in a bowl using an electric mixer until fluffy, about 2 minutes. Beat white sugar, baking powder, and salt into butter until just combined. Beat egg, milk, and vanilla extract into butter-sugar mixture; add flour and mix until dough is just combined. Cover bowl with plastic wrap and refrigerate until dough is slightly chilled, about 10 minutes.
3. 3 Scoop dough into balls slightly larger than golf balls; flatten into cookies. Arrange cookies on a baking sheet.
4. 4 Bake in the preheated oven until edges are golden brown, 10 to 20 minutes. Cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely, at least 30 minutes.
5. 5 Butter a microwave-safe plate. Place marshmallows on the prepared plate.
6. 6 Microwave marshmallows until slightly puffed, 10 to 15 seconds. Gently press marshmallows until bottoms slightly ooze.
7. 7 Whisk confectioners' sugar and water together in a bowl until icing is slightly thicker than drizzle-consistency. Pour icing over cookies so it runs over the edges, reserving about 1 tablespoon.
8. 8 Melt chocolate chips in a microwave-safe glass or ceramic bowl, about 30 seconds. Pour melted chocolate into a piping bag with a small tip or a plastic bag with a corner snipped.
9. 9 Press 1 marshmallow close to an edge of each cookie to be the snowman's head. Draw 'stick arms' onto the icing using the melted chocolate.
10. 10 Divide the reserved 1 tablespoon icing into 2 small bowls. Mix red food coloring into 1 of the bowls and orange food coloring into the other bowl. Decorate the snowmen with scarves or ties using the red icing and yellow icing.

By tarahwilliams

Ingredients

• ✓ yellow food coloring
• clove
• crystallized ginger
• white sugar
• peppermint extract
• vanilla extract
• anise extract
• vodka

Instructions

1. 1 Place the cloves and ginger in a small jar and add enough vodka to cover. Seal and soak for 3 days. NO MORE! Strain the liquid, discarding the solids.
2. 2 Measure the sugar into a gallon container. Add the peppermint, vanilla and anise extracts as well as the food coloring. Pour in the vodka, the strained vodka and yellow food coloring. Cover tightly and shake until the sugar dissolves. Age for one week MINIMUM.

By Plain ole Bob

Ingredients

• ✓ yellow food coloring
• egg
• sugar
• all-purpose flour
• baking powder
• salt
• milk
• butter
• vanilla extract
• red food coloring
• green food coloring
• egg white
• apple jelly
• white sugar
• salt
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch square pans.
2. 2 Beat eggs in mixing bowl until frothy. Gradually beat in 1 cup sugar. Beat until light colored and thick.
3. 3 In another bowl, mix flour, baking powder, and salt together. Fold into egg mixture.
4. 4 Into hot milk, stir vanilla and butter until melted. Fold milk mixture into batter. Divide batter in 3 equal parts into separate bowls.
5. 5 Add a few drops of red food colouring onto one batter. Stir to mix. Spread into a prepared pan. Add a few drops of yellow food colouring into another batter. Stir to mix. Spread into a prepared pan. Add a few drops of green food coloring into remaining batter. Stir to mix. Spread into remaining pan. To summarize, make three different coloured batters, and pour each into a prepared pan.
6. 6 Bake in oven for about 10 to 15 minutes until an inserted wooden pick comes out clean. Let stand 8 to 10 minutes. Turn out onto racks to cool.
7. 7 Trim cake layers of rough edges. Cut each layer into 2 even layers.
8. 8 Mash apple or crabapple jelly with fork. Spread some over 1 pink layer on tray. Spread 1 green layer with jelly, and place on top. Spread yellow layer with jelly, and place on top of green strip. Repeat with remaining 3 layers in same order, making 6 layers. Spread jelly on top and sides if preferred, but it is not necessary. Trim edges if needed.
9. 9 To Make Strawberry Fluff: Place 1 egg white, 1/2 cup sugar, thawed strawberries, and 1/8 teaspoon salt into top of double boiler. Beat with electric beater to mix well. Place over rapidly boiling water. Continue beating while it cooks until stiff peaks form when beater is lifted. Remove frosting from heat, and spread over cake.

By Carol

Ingredients

• ✓ yellow food coloring
• rotini pasta
• water
• red food coloring
• green food coloring
• blue food coloring
• sugar
• cider vinegar
• vegetable oil
• parsley flakes
• salt
• garlic powder
• black pepper
• onion
• green bell pepper
• carrot

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
2. 2 Put 2 tablespoons water in each of 4 resealable plastic bags; add red food coloring to a bag. Add green food coloring to second bag. Add blue food coloring to third bag. Add yellow food coloring to fourth bag.
3. 3 Divide rotini among the four bags; squeeze bag to evenly color rotini. Set aside to allow color to saturate, about 10 minutes. Transfer pasta to a large bowl.
4. 4 Whisk sugar, vinegar, oil, parsley, salt, garlic powder, and pepper together in a bowl until sugar is dissolved into dressing.
5. 5 Mix onion, green bell pepper, and carrots into pasta. Drizzle dressing over pasta mixture; toss to coat. Refrigerate until flavors blend, at least 2 hours.

By lovestohost

Ingredients

• ✓ yellow food coloring
• flour
• butter
• granulated sugar
• water
• gelatin
• raspberry
• granulated sugar
• lemon juice
• water
• gelatin
• water
• heavy cream
• granulated sugar
• lemon juice
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.
3. 3 Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.
4. 4 Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.
5. 5 Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.
6. 6 Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.
7. 7 Pour raspberry filling over shortbread and let cool completely, about 2 hours.
8. 8 Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.
9. 9 Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

By Abby Milburn

Ingredients

• ✓ yellow food coloring
• lemon juice
• egg yolk
• sugar
• cream cheese
• nut
• egg white
• flour
• salt
• vanilla extract
• lemon juice
• egg white
• egg yolk
• cream cheese
• sugar
• margarine
• butter

Instructions

1. 1 Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.
2. 2 Chill at least 1 hour.
3. 3 Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below).
4. 4 Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator.
5. 5 Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

By ReaLemonReaLime

Ingredients

• ✓ yellow food coloring
• whipped topping
• red food coloring
• cream cheese
• confectioners' sugar
• walnut
• egg
• vanilla extract
• pumpkin
• sour cream
• vegetable oil
• white sugar
• raspberry
• cinnamon
• salt
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).
2. 2 Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
3. 3 Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.
4. 4 Combine sugar and oil in a large bowl; mix well. Blend sour cream, pumpkin, and vanilla extract into the mixture using an electric mixer. Beat in eggs one at a time. Beat in flour mixture gradually until combined. Stir in walnuts. Fold in halved raspberries. Spread batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven and let cool completely, about 30 minutes.
6. 6 Beat confectioners' sugar, cream cheese, red food coloring, and yellow food coloring together in a large bowl until smooth. Fold in whipped topping. Frost cooled cake and decorate with reserved whole raspberries.

By lizzy3366

Ingredients

• ✓ yellow food coloring
• lemon extract
• confectioners' sugar
• water
• non-dairy creamer
• confectioners' sugar
• vegetable oil
• lemon juice
• lemon extract
• vanilla extract
• margarine
• sugar
• egg
• salt
• baking powder
• baking soda
• matzo cake flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
3. 3 In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
5. 5 Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

By Talia Kornfeld

Ingredients

• ✓ yellow food coloring
• popcorn
• candy corn
• peanut
• butter
• margarine
• miniature marshmallow
• red food coloring
• red licorice
• black licorice

Instructions

1. 1 Gather all ingredients. Grease a muffin pan and set aside.
2. 2 Place popcorn, candy corn and peanuts into a large bowl and set aside.
3. 3 Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange.
4. 4 When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
5. 5 Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it.
6. 6 Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

By ALETA1314

Ingredients

• ✓ yellow food coloring
• white sugar
• cornstarch
• cinnamon
• nutmeg
• water
• salt
• lemon juice
• apple

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sugar, cooking starch, cinnamon, and nutmeg in a large pan. Add water and salt and mix well.
3. 3 Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
4. 4 Sterilize canning jars, lids, and rings by boiling them in a large pot of water. Peel, core, and slice apples.
5. 5 Pack the sliced apples into hot canning jars, leaving a 1/2 inch of headspace.
6. 6 Fill jars with hot syrup, and gently remove air bubbles with a knife.
7. 7 Put lids on and process in a water bath canner for 25 minutes.
8. 8 Enjoy!

By rhonda

Ingredients

• ✓ yellow food coloring
• egg
• white sugar
• vanilla extract
• salt
• milk
• pie crust
• egg white
• nutmeg

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Mix together eggs, sugar, vanilla, and salt in a large bowl; stir well. Blend in scalded milk. Stir in 3 drops yellow food coloring for more color.
3. 3 Brush the bottom and sides of pie crust with beaten egg white to help prevent a soggy crust. Pour custard mixture into pie crust. Sprinkle with nutmeg.
4. 4 Bake in the preheated oven until a knife inserted near the center comes out clean, 30 to 35 minutes. Cool on a wire rack.

By Marles Riessland

Ingredients

• ✓ yellow food coloring
• all-purpose flour
• baking powder
• egg
• white sugar
• butter
• orange extract
• triple sec
• red food coloring
• orange zest

Instructions

1. 1 Sift flour and baking powder together in a small bowl.
2. 2 Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest.
3. 3 Grease and preheat pizzelle baker according to manufacturer's instructions.
4. 4 Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.

By Lela

Ingredients

• ✓ yellow food coloring
• chicken broth
• soy sauce
• sesame oil
• water
• cornstarch
• egg
• white pepper
• salt
• chive

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
3. 3 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.
4. 4 Slowly pour in beaten egg, stirring constantly in one direction to form thin egg ribbons. Season soup with white pepper and salt.
5. 5 Serve hot, garnished with fresh chives. Enjoy!

By Darren

Ingredients

• ✓ yellow food coloring
• cooking spray
• brown sugar
• butter
• cinnamon
• crescent roll dough
• powdered sugar
• milk
• green food coloring
• food coloring
• colored sugar
• festive sprinkles

Instructions

1. 1 Preheat the oven to 360 degrees F (182 degrees C). Spray the air fryer basket with cooking spray.
2. 2 Stir brown sugar, butter, and cinnamon together in a small bowl until smooth.
3. 3 Remove crescent roll dough from the can and separate into 4 rectangles. Press the seams together tightly to seal the dough.
4. 4 Spread butter mixture evenly over each rectangle, not going all the way to the edges. Start at the bottom of each long edge and roll tightly into a 10-inch log, sealing any open seams. Bring the ends of each roll together to form an oval shape, making sure you press tightly to seal so the filling doesn't ooze out in the air fryer and burn.
5. 5 Place one or two at a time in the prepared air fryer basket without overcrowding.
6. 6 Air-fry in the preheated air fryer for 5 minutes per batch. Remove to a wire rack and cool.
7. 7 Meanwhile, whisk powdered sugar and milk together until smooth. Divide mixture among 3 bowls. Add food coloring to each bowl.
8. 8 Drizzle icing over each cooled cake and decorate with sugar or sprinkles. Let icing dry before serving, about 10 minutes.

By Nicole McLaughlin

Ingredients

• ✓ yellow food coloring
• cooking spray
• cream cheese
• butter
• white sugar
• egg
• self-rising flour
• almond extract
• pineapple extract
• brown sugar
• pineapple ring
• maraschino cherry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 10-inch fluted tube pan with cooking spray.
2. 2 Beat cream cheese and butter together in a bowl using an electric mixer until creamy. Add white sugar; beat until light and fluffy. Add eggs, alternating with flour, starting and ending with an egg, beating well after each addition. Beat in almond extract, pineapple extract, and food coloring.
3. 3 Pour brown sugar evenly into bottom of the prepared pan. Arrange pineapple rings on top; place 1 cherry in center of each ring. Pour batter evenly over pineapple rings.
4. 4 Bake in the preheated oven until top is golden brown and springs back when lightly pressed, about 45 minutes.

By Elizabeth Thompson

Ingredients

• ✓ yellow food coloring
• all-purpose flour
• baking powder
• salt
• baking soda
• sugar
• butter
• egg
• vanilla extract
• lemon extract
• lemon
• powdered sugar

Instructions

1. 1 Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down sides of bowl; beat to combine. Add flour mixture; beat until just combined.
3. 3 Cover bowl with plastic wrap; refrigerate cookie dough for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
5. 5 Drop dough using a cookie scoop or spoon into approximate 1 ½-inch rounds; slightly flatten to ½-inch thickness.
6. 6 Place confectioners' sugar in a shallow bowl; add flattened cookie rounds to coat thoroughly. Remove with a fork or spoon; place on the prepared baking sheet.
7. 7 Bake in the preheated oven until cookies no longer glossy and have a matte look, 12 to 15 minutes. Let cool briefly on baking sheets; transfer to a wire rack and cool completely.

By hantie96