Peaches    Supreme    ANGEL    Dream

                     *  Exported from  MasterCook  *

                       Peaches Supreme ANGEL Dream

Recipe By     : Pillsbury Family Cookbook: 1963 Edition
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       angel food cake mix
   2      cups          sliced peaches
     2/3  cup           peach liquid -- + 2  tablespoons
   2      cups          miniature marshmallows
   1      teaspoon      grated lemon rind
   3      ounce pkg     lemon-flavored gelatin
   2      cups          heavy cream

Prepare cake mix and bake in ungreased 10" tube pan as directed on 
package. Cool as directed. Drain peaches; reserve liquid. Reserve 6 to
8 slices for garnish. Dice remaining peach slices and mix with 
marshmallows, grated lemon rind and 2 tablespoons peach liquid. Heat 
2/3 cup peach liquid to boiling. Stir in gelatin until dissolved; cool
to room temperature. Add to marshmallow mixture; chill until thickened. 
Beat 1 cup cream until stiff. Fold into gelatin mixture. Cut a circular 
strip from top to bottom. about 1" wide, out of center of cooled cake.
Return outer and inner cake rings to 10" tube pan. Fill the space 
between them with marshmallow mixture. Chill 4 to 5 hours. Before 
serving, beat 1 cup heavy cream; sweeten to taste. Unmold cake onto 
cake plate. Garnish top with whipped cream and peach slices. Chill 
until ready to serve.


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Pineapple    ANGEL    Cake

                     *  Exported from  MasterCook  *

                           Pineapple ANGEL Cake

Recipe By     : Calling All Cooks: Volume 3
Serving Size  : 15   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        angel food cake -- torn into pieces
   3                    egg yolks -- beaten
   1      cup           sugar
   1      cup           milk
   1      envelope      unflavored gelatin
   1      cup           whipping cream
   1      tablespoon    sugar
   3                    egg whites -- stiffly beaten
  16      ounces        crushed pineapple -- drained
   1      cup           whipping cream
   1      tablespoon    sugar
   1      cup           flaked coconut

Place cake in 13X9" baking dish. Combine egg yolks, 1 cup sugar and 1 
cup milk in double boiler. Cook over hot water until thickened; set 
aside. Soften gelatin in 1/2 cup milk. Add to egg yolk mixture; mix 
well. Beat 1 cup whipping cream with 1 tablespoon sugar in mixer bowl.
Combine with egg whites and egg yolk mixture; mix well. Spoon over 
cake. Spread with pineapple. Beat remaining 1 cup whipping cream with 
1 tablespoon sugar in mixer bowl. Spread over pineapple. Sprinkle with
coconut. Chill until serving time.


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NOTES : RECIPE SOURCE: Dorothy Yarber, Shoals Life Club


Sweet    Potato    ANGEL    Biscuits

                     *  Exported from  MasterCook  *

                       Sweet Potato ANGEL Biscuits

Recipe By     : Southern Living Annual Recipes - 20th Anniversary Ed
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         sweet potatoes -- (or 3 cups canned)
   3      envelopes     active dry yeast
     3/4  cup           warm water -- (105-115F)
   7 1/2  cups          all-purpose flour
   1      tablespoon    baking powder
   1      tablespoon    salt
   1 1/2  cups          sugar
   1 1/2  cups          shortening

Wash sweet potatoes if using fresh (if using canned, simply drain any 
liquid and mash); bake at 375F for 1 hour or until done. Let potatoes 
cool to touch; peel and mash. Set aside 3 cups mashed sweet potato, 
and keep warm. Reserve any remaining mahed sweet potato for another 
use. Combine yeast and warm water in a 2-cup liquid measuring cup; let 
stand 5 minutes. Combine flour and next 3 ingredients in a large bowl;
cut in shortening with pastry blender until mixture is crumbly. Add 
yeast mixture and mashed sweet potato, stirring until dry ingredients 
are moistened. Turn dough out onto a lightly floured surface; knead 5 
minutes. Place dough in a lightly greased bowl, turning to grease top;
cover and chill 8 hours. Roll dough to 1/2" thickness, and cut with a 
2" round cutter. Place biscuits on ungreased baking sheets; cover and 
let rise in a warm place (85F), free from drafts, 20 minutes or until 
doubled in bulk. Bake at 400F for 10 to 12 minutes or until lightly 
browned. Makes 7 dozen.


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NOTES : You can freeze unbaked biscuits up to 1 month. To serve, let 
thaw 30 minutes; cover and let rise in a warm place (85F), free from 
drafts, for 20 minutes or until doubled in bulk. Bake as directed.

Recipe Source: Therese Reid, Rhodesdale, Maryland


Triple-Mint    Ice    Cream    ANGEL    Dessert

                     *  Exported from  MasterCook  *

                   Triple-Mint Ice Cream ANGEL Dessert

Recipe By     : Southern Living Annual Recipes - 20th Anniversary Ed
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Cake---
  10      inch          angel food cake
   4      cups          chocolate-mint ice cream -- softened & divided
   2      cups          pink peppermint ice cream -- softened
                        ---Whipped Cream Frosting---
   3      cups          whipping cream
   3      tablespoons   powdered sugar
   1 1/2  teaspoons     vanilla extract
                        ---Chocolate-Mint Sauce---
     3/4  cup           half and half
  10      ounces        mint chocolate morsels
   1 1/2  cups          miniature marshmallows
     1/4  teaspoon      salt
   1      teaspoon      vanilla extract

     FOR CAKE: Split cake horizontally into 4 equal layers. Place 
bottom cake layer on a serving plate; spread top of layer with half of
chocolate-mint ice cream to within 1/2" from the edge. Top with second
cake layer; cover and freeze 45 minutes or until firm. Spread second 
cake layer with pint peppermint ice cream. Add third cake layer; cover
and freeze 45 minutes or until firm. Spread third layer with remaining
chocolate-mint ice cream, and top with remaining cake layer; cover and
freeze until firm. Spread Whipped Cream Frosting on top and sides of 
cake. Cover and freeze until firm or up to 12 hours, if desired; let 
stand at room temperature 15 to 20 minutes before serving. Serve with 
Chocolate-Mint Sauce. 
     
     FOR FROSTING: Beat whipping cream at low speed with an electric 
mixer until thickened; add sugar and vanilla, beating until firm peaks
form. Makes: 6 cups.

     FOR SAUCE: Heat half and half in a small heavy saucepan over low 
heat. Stir in chocolate morsels, marshmallows and salt; cook, stirring
constantly, until chocolate morsels and marshmallows melt. Remove from
heat; stir in vanilla. Makes: 1 1/2 cups.


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NOTES : Dip knife in hot water to make cutting cake easier.

Recipe Source: Jan Carlton, Virginia Beach, VA


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