Recipes with food coloring
424 recipes
Cinnamon Stars
A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.
Nutmeg Fresh Peach Pie
Fresh peach pie layers ripe sliced peaches under a glossy peach-and-nutmeg glaze in a pre-baked shell. No double crust, no second bake. The classic American summer fridge pie that lets ripe fruit do the talking.
Icycle Pickles
Icycle pickles are old-fashioned 14-day sweet crock pickles with a glassy crisp bite. Cucumber spears soak through brine, alum, and a daily-reheated cider vinegar syrup with pickling spices.
Frozen Pink Lemonade Sundae Pie
Frozen pink lemonade pie with cream cheese, sweetened condensed milk, and whipped cream in a graham cracker crust. No-bake and creamy with a tart lemon punch.
Strawberry Ice Low Calorie
Sugar-free strawberry ice made with pureed strawberries, lemon juice, and sugar replacement. A light, diabetic-friendly frozen dessert with almost no calories.
Sundae Apples
Baked whole apples glazed in cinnamon-citrus syrup, opened like flower petals, and topped with vanilla ice cream and homemade chocolate liqueur sauce.
Waldorf Red Velvet Cake & Frosting
Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.
Super Lemonade Pie
Super lemonade pie blends frozen lemonade concentrate with sweetened condensed milk and whipped topping for a no-bake summer pie. 4 ingredients, 2 graham crusts, ready in two hours.
Gingerbread Cut-Outs
Gingerbread cut-out cookies with molasses, ginger, cinnamon, and cloves, plus a homemade egg white decorating frosting. A classic holiday cookie for decorating with kids.
Kiwi Fruit Jellies
Homemade kiwi fruit jellies made with fresh kiwi puree, lemon juice, and pectin, then cut into shapes and rolled in sugar. A bright, tangy candy that looks as good as it tastes.
Painted Sugar Cookies
Painted sugar cookies decorated with vibrant egg-yolk paint before baking, set on a no-leavening rolled cookie that holds its shape and color. A craft-and-bake project for kids and holidays.
Grandma's Red Velvet Cake
Grandma's red velvet cake: a true vintage Southern recipe with cocoa, buttermilk, and vinegar reacting with baking soda to give the cake its tender, tangy crumb. Two 9-inch layers, ready in 45 minutes.
Red Velvet Cake #2
Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.
Raspberry Meringues
Raspberry meringues are pink, pillowy egg-white cookies flavored with seedless raspberry preserves. Low-fat, gluten-free, and slow-baked to crisp-shell, tender-center perfection.
Special Cherry Pie
Cherry pie with a tapioca-thickened tart cherry filling, brightened with almond extract, lemon, and a whisper of cinnamon and clove, all tucked under a flaky shortening double crust.
Orange Lemon Frosting
Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.
A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.
Fresh peach pie layers ripe sliced peaches under a glossy peach-and-nutmeg glaze in a pre-baked shell. No double crust, no second bake. The classic American summer fridge pie that lets ripe fruit do the talking.
Icycle pickles are old-fashioned 14-day sweet crock pickles with a glassy crisp bite. Cucumber spears soak through brine, alum, and a daily-reheated cider vinegar syrup with pickling spices.
Frozen pink lemonade pie with cream cheese, sweetened condensed milk, and whipped cream in a graham cracker crust. No-bake and creamy with a tart lemon punch.
Sugar-free strawberry ice made with pureed strawberries, lemon juice, and sugar replacement. A light, diabetic-friendly frozen dessert with almost no calories.
Baked whole apples glazed in cinnamon-citrus syrup, opened like flower petals, and topped with vanilla ice cream and homemade chocolate liqueur sauce.
Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.
Super lemonade pie blends frozen lemonade concentrate with sweetened condensed milk and whipped topping for a no-bake summer pie. 4 ingredients, 2 graham crusts, ready in two hours.
Gingerbread cut-out cookies with molasses, ginger, cinnamon, and cloves, plus a homemade egg white decorating frosting. A classic holiday cookie for decorating with kids.
Homemade kiwi fruit jellies made with fresh kiwi puree, lemon juice, and pectin, then cut into shapes and rolled in sugar. A bright, tangy candy that looks as good as it tastes.
Painted sugar cookies decorated with vibrant egg-yolk paint before baking, set on a no-leavening rolled cookie that holds its shape and color. A craft-and-bake project for kids and holidays.
Grandma's red velvet cake: a true vintage Southern recipe with cocoa, buttermilk, and vinegar reacting with baking soda to give the cake its tender, tangy crumb. Two 9-inch layers, ready in 45 minutes.
Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.
Raspberry meringues are pink, pillowy egg-white cookies flavored with seedless raspberry preserves. Low-fat, gluten-free, and slow-baked to crisp-shell, tender-center perfection.
Cherry pie with a tapioca-thickened tart cherry filling, brightened with almond extract, lemon, and a whisper of cinnamon and clove, all tucked under a flaky shortening double crust.
Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.
