Food For Angels Recipes

ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

FOOD FOR ANGELS

Steps:

• Beat eggs whites until stiff peeks form, add sugar and vanilla beat until glossy.
• Fold in nuts and crumbs. Spread on 10 x 14 cookie sheet pan (greased) Bake at 350°F for 25 minutes.
• Cool. Top with large container or Whipped topping such as Cool Whip and top with 8oz bag of sweetened shredded coconut.
• Cut into squares and serve

FOOD FOR THE ANGELS

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 9 inch by 9 inch baking pan. Beat egg whites until soft peaks, then add sugar, 2 tablespoons at a time until you reach stiff peaks but not dry looking. Fold in crushed crackers and chopped nuts until combined well. Pour into prepared pan and smooth top. Bake for 25-30 minutes. Cool completely in pan on a cake rack. Frosting: Beat whipping cream until stiff peaks. Spread on top of cake and refrigerate over night. (May sprinkle coconut on top of whipped cream if desired, and then refrigerate.)