(Lion House Recipes)
1 10-inch angel food cake, baked and cooled
1 package (10 ounces) frozen strawberries or raspberries, thawed*
1 Tablespoon (1 envelope), unflavored gelatin
2 cups heavy cream, whipped until stiff
4 Tablespoons sugar
1 teaspoon vanilla
Cut angel food cake into 3 horizontal layers. Drain juice off thawed strawberries or raspberries into a small bowl. Over the juice sprinkle gelatin and allow to stand until softened. Set small bowl into hot water and stir until gelatin dissolves.
Combine the gelatin mixture with berries and barely cool. (If it cools too much the gelatin will set). Add sugar and vanilla to whipped cream. Fold berries into cream. Do not worry if fruit seems too juicy - it will soon set up. Cover the cake layers generously with cream mixture. Adjust the top layer and spread mixture over entire top and sides of cake. Refrigerate until firm. Makes 10 to 12 servings.
*I use a small container of sweetened sliced frozen strawberries (1.5 lbs). There will be a lot of juice. I add an extra cup of whipped cream to make sure it isn't runny.
Wednesday, February 27, 2008
Angel Food Cake
(Lion House Recipes)
1 cup plus 2 Tablespoons sifted cake flour
1 1/2 cups sifted sugar
1 1/4 cups (10-12) egg whites (at room temperature)
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon almond extract
Sift flour and 1/2 cup sugar together. Combine egg whites, salt, cream of tartar, and flavoring in large bowl. Beat with flat wire whip, sturdy egg beater, or at high speed if electric mixer until soft peaks form. Add remaining 1 cups sugar gradually, 1/4 cup at a time, beating well after each addition. When beating by hand, beat 25 strokes after each addition. Sift in flour mixture in four additions, folding in with 15 fold-over strokes each time and turning bowl frequently. (Do not stir or beat). After last addition, use 10 to 20 extra folding strokes.
Pour batter into ungreased 9 or 10 inch tube pan. Bake at 375˚ for 35 to 40 minutes for 9-inch and 30-35 minutes for 10-inch cake, or until cake springs back when pressed lightly. Cool cake in pan, upside down, 1 to 2 hours. Then loosen from sides and center tube with knife and gently pull out cake. An angel food cake pan with a removable bottom is ideal for removing cake in perfect condition.
1 cup plus 2 Tablespoons sifted cake flour
1 1/2 cups sifted sugar
1 1/4 cups (10-12) egg whites (at room temperature)
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon almond extract
Sift flour and 1/2 cup sugar together. Combine egg whites, salt, cream of tartar, and flavoring in large bowl. Beat with flat wire whip, sturdy egg beater, or at high speed if electric mixer until soft peaks form. Add remaining 1 cups sugar gradually, 1/4 cup at a time, beating well after each addition. When beating by hand, beat 25 strokes after each addition. Sift in flour mixture in four additions, folding in with 15 fold-over strokes each time and turning bowl frequently. (Do not stir or beat). After last addition, use 10 to 20 extra folding strokes.
Pour batter into ungreased 9 or 10 inch tube pan. Bake at 375˚ for 35 to 40 minutes for 9-inch and 30-35 minutes for 10-inch cake, or until cake springs back when pressed lightly. Cool cake in pan, upside down, 1 to 2 hours. Then loosen from sides and center tube with knife and gently pull out cake. An angel food cake pan with a removable bottom is ideal for removing cake in perfect condition.
Tuesday, February 5, 2008
Cream Puffs
(Better Homes and Gardens)
1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all purpose flour
4 eggs
Whipped cream, pudding, or ice cream
Powdered sugar (optional)
In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
Drop dough by 12 heaping Tablespoons onto a greased baking sheet. Bake in a 400˚ oven for 30 to 35 minutes or until golden. Cool on a wire rack.
Cut tops from puffs, remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops. Makes 12 cream puffs.
1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all purpose flour
4 eggs
Whipped cream, pudding, or ice cream
Powdered sugar (optional)
In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
Drop dough by 12 heaping Tablespoons onto a greased baking sheet. Bake in a 400˚ oven for 30 to 35 minutes or until golden. Cool on a wire rack.
Cut tops from puffs, remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops. Makes 12 cream puffs.