Angelic Recipes
1/2 cup sugar
Dash salt
one tablespoon grated lemon peel
3 tablespoons lemon juice
1 cup whipping cream
Torte Shell
Lemon Filling: In top of double boiler, beat egg yolks until thick and lemon-colored. Gradually beat in sugar, salt, lemon peel, and lemon juice. Cook and stir over hot water untill thick, about 5 minutes. Cool
Torte Shell: Preheat oven to 450 degrees. Place 4 egg whites, 3/4 cup sugar, one quarter teaspoon cream of tartar, and 1/4 teaspoon salt in small bowl; beat at high speed with electric mixer about 15 minutes to very stiff peaks. Spread in a well-buttered 9-inch pie plate. Place in preheated oven; turn off heat. Let stand in closed oven 5 hours or overnight (don't peek).
To Assemble: Spread half of whipped cream in Torte Shell. Top with filling, then remaining whipped cream. Chill 5 hours. Serves 8.
3 tablespoons sugar
1/2 teaspoon vanilla
1/4 cup drained crushed pineapple
1/4 cup quartered maraschino cherries
2 cups minature marshmallows
1/2 cup chopped walnuts
1 10-inch tube angel cake
1 to 1 1/2 cups whipping cream, whipped and sweetened, or regular Cool Whip
Combine first 3 ingredients. Fold in fruits, marshmallows, and nuts. Chill. With serrated knife cut 1 inch slice from top of angel cake. Cut out a ring 2 inches wide and 2 inches deep. Spoon in chilled filling. Replace top slice. Frost top and sides with whipped cream or Cool Whip. Chill. Garnish. Makes 12 servings.
Dash salt
1 ten-ounce package frozen raspberries
1 cup whipping cream, whipped
1 10x4x2-inch loaf angel cake
Dissolve gelatin and salt in 1 1/4 cups boiling water. A dd berries and stir until thawed. Chill until partially set; whip until fluffy, then fold in whipped cream. Rub crumbs off cake; tear cake in 1 1/2 to 2 inch pieces. Loosely arrange half of cake in bottom of a 10-inch tube pan. Pour half of gelatin mixture over. Repeat. Chill until firm. Unmold, cut and serve with Cool Whip. Makes 8 servings. (Strawberries may be used instead of raspberries).
1/4 cup flour
1/8 teaspoon salt
2 tablespoons melted butter
5 tablespoons lemon juice
Grated peel of 1 lemon
3 well-beaten egg yolks
1 1/2 cups milk, scalded
3 stiff-beaten egg whites
Combine sugar, flour salt, and butter; add lemon juice and peel. Add to combined egg yolks and milk; mix well. Fold in beaten egg whites and pour into 8 greased custard cups. Bake in a pan of hot water in moderate oven (325 degrees) 45 minutes. When baked, each dessert will have custard on the bottom and sponge cake on top. (This is a yummy dessert).
4 tablespoons cocoa
2 teaspoons soda
1 cup sugar
1 cup Miracle Whip Salad Dressing
1 cup hot water
1 teaspoon vanilla
Sift dry ingredients together. Add Miracle Whip and blend. Add hot water slowly, then add vanilla. Bake in a 350 degree oven for 35 minutes. Cool. (A box Devil's Food cake mix may be substituted).
For the Angelic frosting combine 4 egg yolks, 3/4 cup sugar, and 3/4 cups milk in a small saucepan. Boil slowly until mixture coats the spoon. Cool. Beat 1/2 pound butter until creamy. Add cooled custard slowly while beating. Add 1 teaspoon vanilla. Frost cooled cake. (This is an excellent frosting. You will love it).
1/8 teaspoon salt
3 1/2 tablespoons raspberry gelatin
3/4 cup sugar
1 teaspoon vinegar
1 cup miniature chocolate bits
Beat egg whites with salt until foamy. Add raspberry gelatin mixed with sugar gradually; beat until stiff peaks form and sugar is dissolved. Mix in vinegar; fold in chocolate bits. Drop from teaspoon onto ungreased cookie sheets covered with brown paper. Bake at 250 degrees 25 minutes. Turn oven OFF; leave cookies in oven 20 minutes longer. Makes about 9 dozen.
"Angels Heaven"