Angel Food Cake Ala Mode With Berries Grand
Ingredients| 2 cup blueberries |
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In a bowl mix berries with sugar and Grand Marnier.
On each plate, set a slice of cake and top it with a scoop of ice
cream. Spoon berry mixture over and around the cake.
Servings: 4
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Angel Food Cake I
Sift flour once, measure and sift four more times. Measure sugar and sift or roll if coarse. Add salt to egg whites and beat until foamy; add cream of tartar and continue beating until stiff but not dry. Fold in the sugar, one tablespoon at a time, then the flour in the same (Upload by user)
Sift flour once, measure and sift four more times. Measure sugar and sift or roll if coarse. Add salt to egg whites and beat until foamy; add cream of tartar and continue beating until stiff but not dry. Fold in the sugar, one tablespoon at a time, then the flour in the same (Upload by user)
Angel Food Cake
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Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no overmix. Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel food (Upload by user)
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Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds soft peaks. Mix cracker cumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8&q (Upload by user)
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Angel Pie
MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat until the whites stand in peaks. Add sugar a little at a time, beating well after. Beat for a minute or two after adding all the sugar. Butter & flour pyrex pie plate. Spread the meringue in the plate. (Upload by user)
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The flavor of anise in these light cookies makes them a great after dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt in your mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to a (Upload by user)
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Ann Fowler s Toffee Crunch Cake
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1. Cut pound cake horizontally into 3 equal sized layers; set aside. 2. In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form. Gradually add the butterscotch syrup, folding gently. 3. Place the first cake layer on a serving plate. (Upload by user)
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Annella Campbell s Company Cake
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PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2 8 inch layer cake pans. Dust with flour, tapping pans over sink to remove excess flour. FOR CAKE, sift flour, baking powder and salt together onto waxed paper; set aside. Use mixer to cream shortening and (Upload by user)
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In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Option (Upload by user)
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Annie Mae Jones Sponge Cake For Strawberry S
1. Preheat oven to 325 F. 2. Separate eggs, placing yolks in large mixing bowl and setting whites aside. Beat yolks with sugar until very light and fluffy. Beat in vanilla. 3. Sift cake flour with baking powder onto waxed paper. 4. Fold dry ingredients alternately with milk (Upload by user)
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COMBINE FLOUR AND SALT. ADD SHORTENING AND MIX UNTIL MIXTURE RESEMBLES CORNMEAL. ADD 2 TO 3 TABLESPOONS WATER SO MIX FORMS SMALL PEA SHAPED BALLS. ROLL TO A THICKNESS OF 1/8 INCH. PLACE IN PIE PLATE AND POKE HOLES IN BOTTOM WITH A FORK. BAKE AT 425 DEG F. UNTIL GOLDEN BROWN. br (Upload by user)
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