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Angels Delight Recipe - Yahoo Recipe Search
Food.comMake and share this ChamoritaMomma's Strawberry Angel Delight recipe from Food.com.Food.comI found this in a magazine, I believe it was "Quick & Easy" while waiting for an appointment. Unfortunately, I do not remember what they called it so I have just called it Angel Food Delight. It sounded too easy to be true but it was wonderful. The original recipe said to chill for an hour but I found it took longer for the flavors to merge. I liked the adaptability of using different toppings. The recipe called for 2 cans of Pie Filling but I found 1 to be sufficient. However, use your own judgement. While the flavor is rich, it is not a heavy dessert and everyone has loved it.Taste of HomeFor a nice ending to a barbecue, offer slices of this tempting tunnel cake shared by Jean King of Anderson, California. "I found the recipe in an old cookbook," she recalls. TIP: "When making the filling, use any type of fruit you prefer," Jean says.YummlyCoconut Candy Bar Brownies & Triple Chocolate Delight {easy Dessert Recipes} With Unsweetened Chocolate, Butter, Sugar, Eggs, Vanilla, Flour, Chopped Walnuts, Baker's Angel Flake Coconut, Sweetened Condensed Milk, Whipping Cream, Baker's Semi-sweet Chocolate, Chocolate Pudding, Cool Whip, Candy BarTaste of Home"My mother sent me the original recipe for this delightful dessert 45 years ago, and I lightened it up," writes Alice Case of Carrollton, Texas. With bits of angel food cake and a cream cheese-like texture, this refreshing treat tastes so rich that no one will guess it's light.Food52Some things just never go out of style... they just get better with time! Light as cotton, airy as a Spring breeze carrying hints of fragrant orange blossom, this fluffy pale yellow and white daffodil cake, delicately flavored with orange Cointreau liqueur and decorated with sugared pastel violas is a delightfully refreshing take on a retro dessert recipe from the 1940s, specially and symbolically revamped for 2021. The original version from the 1940s: Open up any recipe book from the '40s and '50s from Good Housekeeping to Betty Crocker and you are sure to find Daffodil cake featured under sponge cakes, sandwiched somewhere between its more popular cousins, Angel food cake and Chiffon cake. Daffodil cake is a completely butter-free and oil- free cake, featuring egg yolks in half the batter and egg whites in the other half, layered in swirls and baked into a light and high, airy sponge cake. Retro revival revamped for 2021: My update to this timeless and memorable old-fashioned dessert was flavoring it with bright citrus notes and and decadently lacing it with Cointreau liqueur and a sweet Cointreau icing with orange zest. Decorated with fresh or sugared edible flowers (pansies and violas in spring or nasturtiums in summer) this cake is truly a delight for the senses. I specially chose to resurrect this vintage dessert for 2021. Last year was a very difficult year for many, but a year where we trimmed the fat and realized what's really important. As the clouds lifted earlier this year and the sun started to peek through, this low-fat, fragrant, light and sunny yellow cake, is a symbolic representation of 2021; a much needed breath of sweet fresh air and an edible ray of sunshine. A reminder that happiness and hope is on the horizon... and a reminder that things only get better with time.Food52Japanese cheesecake, also known as Japanese cotton cheesecake or Japanese soufflé cheesecake, is an absolute delight. If you can imagine the texture of a light-as-air chiffon or angel food cake with the creamy richness of a classic cheesecake, that about sums up what you can expect in terms of mouthfeel. Japanese cheesecake tends to be less sweet and even a bit jiggly (like a soufflé) as it emerges from the oven; chilling it in the refrigerator will not only develop the flavors, but also result in a firmer, decidedly less wobbly, cake. In this recipe for a pumpkin cotton or soufflé cheesecake, I marry the classic pumpkin pie (or even pumpkin cheesecake) found on many Thanksgiving and holiday tables this time of year with the adorable Japanese cheesecake. While lighter in texture than a standard cheesecake, you can expect some weight in the form of warm spices like cinnamon, ginger, and cloves. The lack of a chemical leavening agent (baking powder, baking soda) requires a close eye on the meringue-making, where egg whites get whipped to firm peaks with the addition of sugar and a touch of fresh lemon juice, whose acidity lends some stability. The result is a beautiful, glossy meringue with enough air and structure to give the pumpkin cheesecake batter added lift to create a cloudlike batter and after baking, the cake’s signature texture. A 6-inch cake pan is used here, but you can use a similarly-sized springform pan as well; just ensure that a layer or two of aluminum foil covers the bottom of the springform to prevent leakage from the bain-marie. In either case, buttering the bottoms and sides of the pan before lining with a parchment circle and collar will give you added assurance that the cake will release, post-baking, with ease. While the pumpkin cotton cheesecake can be enjoyed warm, it will taste even better after spending a minimum of a few hours (preferably overnight) chilling and firming up in the fridge.Food52My friend Naomi always serves excellent desserts. One night after dinner, much to the delight of her guests -- myself included -- she produced a gorgeous chocolate layer cake. But it was the unusual-looking instrument she subsequently wielded that really caught my attention. It looked like a large steel comb with about twenty long, sharp tines and a silver handle. When I asked about it, she said it was a "cake breaker," designed specifically for angel food cake; the comb doesn't compromise the delicate, airy texture of angel food the way a regular knife can, although it does leave even vertical streaks running throughout each slice of cake, kind of like a rake in sand. Naomi explained that although the slicer is meant for angel food, she finds that it works well for any sort of cake. Then, at my bridal shower, Naomi gave me a cake breaker of my very own! Not only that, but mine has a fabulous kelly green Bakelite handle. (She found it on eBay, clever girl.) Inspired by my new cake breaker, I remembered one of my favorite recipes for angel food, from The Joy of Cooking (adapted below), with a simple toffee-laced whipped cream icing my mother used to make.Food52This recipe came about when we were contemplating what to do with the remainder of a cured pepperoni log and our favorite pepper sauce. What resulted was an elegant, rich and decadent dish that surprised and delighted. Enjoy.
