Pink Foods

Strawberry Bread Recipe

Ingredients

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 teaspoon salt
3 cups mashed strawberries
1 1/4 cups oil
4 eggs, well beaten
1/2 cup strawberry juice, drained from mashed strawberries
8 ounces softened cream cheese

Directions

1. Preheat oven to 350°F.
2. Mix first five ingredients together.
3. Make a well in center of mixture.
4. Stir strawberries, oil and eggs in by hand .
5. Pour into two greased 9x5" loaf pans.
6. Bake at given temperature for 50 to 60 minutes.
7. Cool on wire rack.
8. For topping, blend reserved strawberry juice with cream cheese. Drizzle over cooled loaves.

Ingredients

1 cup graham cracker crumbs
1 1/2 cups fine coconut
1 (6 ounce) package red Jell-O, any flavour
1 (3 ounce) package red Jell-O, same flavour
1 (14 ounce) sweetened condensed milk

Directions

1. Mix graham crumbs, coconut, large package of jello (dry mix) and milk together really well.
2. Shape into 1 inch balls.
3. Roll in remaining package of jello (dry mix).
4. Reshape if necessary (You can shape them like strawberries if you want).
5. Chill.
6. Keep them in the fridge or freezer-they taste better cold.

Ingredients

butter, melted (for greasing)
1/2 cup self-raising flour
1/2 cup all-purpose flour
1/2 cup cornflour or cornmeal or rice flour
6 eggs, at room temperature
1 cup caster sugar or superfine sugar
4 cups unsweetened coconut

ICING

1 cup frozen raspberries, thawed (reserve 1/3 cup liquid)
6 cups icing sugar or confectioners' sugar
1 cup boiling water
pink food coloring, to color

Directions

1. Preheat oven to 320°F. Grease and line a 1.5" x 9" x 11" lamington pan with butter and baking paper, allowing the paper to overhang edges of the pan slightly.
2. Sift flours together into a large bowl three times.
3. Beat eggs and caster sugar in a mixer on a high speed for 5 minutes until mixture is thick and pale, then scrape into a separate bowl.
4. Sift flour over egg mixture and gently fold until just combined.
5. Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the center.
6. Cool in the pan, then cover with a tea towel and set aside overnight.

NEXT DAY:

7. Turn out sponge, trim edges and cut into 24 squares.
8. Spread coconut over the base of a baking tray.

MAKE ICING

9. Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes.
10. Sieve raspberry mixture into a clean bowl, discarding solids.
11. Sift icing sugar into a bowl.
12. Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth.
13. Whisk in enough food coloring to reach desired color.
14. Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl.
15. Roll in coconut and place on a wire rack to set.

Pink Popcorn Recipe

2 cups sugar
1 TBS butter
1/2 cup water
red food coloring

2 cups unpopped popcorn

Directions:

Preheat oven to 200°. Pop popcorn and place in oven to keep warm. Boil the rest of the ingredients for 3 minutes then pour slowly over the popcorn. Mix well then let dry.

1 container (6 oz) Yoplait® Original 99% Fat Free strawberry, strawberry kiwi or strawberry mango yogurt
1/2 cup sliced fresh or frozen strawberries
1/2 cup orange or pineapple juice
Pineapple chunks, strawberries or kiwifruit slices, if desired

1. In blender, place yogurt, strawberries and juice. Cover; blend on medium speed about 2 minutes or until smooth.
2. Pour into serving glass. Garnish with pineapple. Serve immediately.