ANGEL FOOD BARS 1965
Make and share this Angel Food Bars 1965 recipe from Food.com.
Provided by andypandy
Categories Bar Cookie
Time 45m
Yield 50 small bars
Number Of Ingredients 8
Steps:
- Cream 1/2 cup of the butter and granulated sugar well.
- Beat in the eggs and vanilla.
- Add the wafer crumbs and coconut.
- Mix all well.
- Pat into a 10 x 15 inch cookie sheet.
- Bake 325 for 20 to 25 minutes.
- Combine remaining ingredients brown sugar, last 1/2 cup butter, and the pecans in a saucepot.
- Mix well, stirring, and boil for three minutes.
- Pour over the bars while warm and spread evenly.
- Place under broiler about four inches below, and broil until bubbly.
- Remove.
- Cut into 50 bars.
Nutrition Facts : Calories 119, Fat 6.8, SaturatedFat 3.5, Cholesterol 20.9, Sodium 58.1, Carbohydrate 14.4, Fiber 0.3, Sugar 9.3, Protein 0.8
COUNTRY AMISH FUNERAL CAKE 1965
Make and share this Country Amish Funeral Cake 1965 recipe from Food.com.
Provided by andypandy
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350 degrees F.
- Grease a 9 x 13 cake pan.
- In mixer bowl cream butter and sugars well for three minutes.
- In a small bowl whisk the flour and salt.
- Add the flour and salt to the butter mixture, alternating with the buttermilk.
- Beginning and ending with the flour.
- Pour into pan and bake.
- Bake 35 minutes until top springs back when touched.
- Combine all topping ingredients together in a mixer bowl, then stir in the nuts.
- When cake is finished, turn temp. to broil.
- Pour topping all over the cake, and place under broiler at a distance of 8 inches below.
- Broil for three minutes, until brown and bubbling.
- Remove cool on rack.
- Cut and serve from cake pan.
ANGEL TOFFEE DESSERT
Turn four ingredients into a luscious dessert that keeps in the freezer for anytime entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h37m
Yield 16
Number Of Ingredients 4
Steps:
- Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
- Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.
- Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
- Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 4 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
ANGEL BARS
My sister made this recipe this past Christmas, and I demanded that she give me the recipe. Ohhhh, but these are heavenly!! Salty, sweet, peanut buttery, chocolatey--these no-bake bars have it all. Use caution when preparing and serving--they're so good, they're deadly : )
Provided by Veggie Girl NYC
Categories Bar Cookie
Time 45m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9"x13" pan with foil. Spray the foil with non-stick vegetable spray. Put one layer of crackers in the bottom of the pan, side by side (don't overlap).
- In a small saucepan melt the butter. Add the sugars and the milk. Bring to a boil; reduce heat and keep on a low boil for 5 minutes. Add the graham cracker crumbs, bring to a boil again and boil for 1 full minute.
- Spread half of the graham cracker mixture over the crackers in the baking pan. Place another layer of crackers on top, and pour the rest of the graham cracker mixture over the crackers. Spread to cover evenly. Top with a third layer of crackers.
- In a microwave or a bain marie, melt together the peanut butter and the chocolate chips. Spread this mixture evenly over the top of the crackers. Let cool, and then chill in the refrigerator for at least four hours.
- Cut into serving squares with a knife. This cuts beautifully into nice, sharp squares showing the layers. Enjoy!
WW ANGEL FOOD BARS
Got this recipe off a weight watchers board. I haven't tried it yet, but it seems simple enough and has gotten good reviews.
Provided by RecipeJunkie
Categories Dessert
Time 25m
Yield 18 pieces, 18 serving(s)
Number Of Ingredients 3
Steps:
- Mix together. Pour in a 9 x 13 inch sprayed cake pan. Bake at 350 for 20-30 minutes.
- Good with a little fat-free whipped topping.
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