Strawberry Angel Food Dessert

Strawberry Angel Food Dessert

Strawberry Angel Food Dessert

1 Angel Food Cake Purchased, or from a 1-Step Angel Food Cake Mix
2 (4 3/4-oz) pkgs Danish Junket dessert mix strawberry flavored
2 (10-oz) pkgs frozen strawberries, partially thawed
1 (8-oz) ctr Cool Whip

Tear or cut Angel Food cake into pieces and place in a 9×13″ cake pan.

Mix the 2 pkgs Danish Junket with 3 1/2 cups water. Cook according to package directions.

Stir the strawberries in with the cooked Danish Junket. Stir occasionally as berries finish thawing. Pour berry mixture over cake pieces in pan.

Chill until set. Refrigerate until ready to serve.

Serve with Cool Whip

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Pineapple Angel Trifle

1 (15 ounce) can pineapple tidbits, undrained
2 small boxes vanilla instant pudding mix
3 cups milk
8 ounces sour cream
1 (10-inch) angel food cake, cut into 1-inch cubes
1 (8 ounce) container frozen whipped topping, thawed

Drain pineapple tidbits, reserving 1 cup juice; set aside.

Combine instant pudding mix, 1/2 cup reserved juice and milk in a large mixing bowl; beat at low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.

Place one-third of cake cubes in bottom of a pretty 4-quart glass bowl; drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. Spoon one-third of pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours.

Just before serving, spread top with whipped topping. Garnish with mint leaves and/or pineapple slices.

Yield: 12 servings

Pyrex Simply Store Glass Round Food Container Set with Multi-Colored Lids (14-Piece)

Chocolate Pudding

1/2 cup sugar
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1/3 cup warm water
1 oz. semisweet or bittersweet chocolate, finely chopped (optional)
2 cups half-and-half, divided
3 tablespoons cornstarch
1 1/2 teaspoon vanilla
Whipped cream and chocolate shavings for garnish (optional)

In a heavy saucepan, mix together the sugar, cocoa and salt. Gradually stir in the warm water, making a smooth, runny paste.

Stirring constantly, bring to a boil over medium heat, then remove from the heat. For an especially thick and chocolaty pudding, add the chopped chocolate and stir briskly until melted.

Stir in 1 3/4 cups of the half-and-half.

Place the cornstarch in a separate bowl. Gradually add the remaining 1/4 cup of half-and-half, making a smooth paste.

Thoroughly stir the cornstarch paste into the chocolate mixture. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from heat, then stir in the vanilla.

Pour the pudding into one 3-cup bowl, or 4 or 5 (5- to 6-ounce) cups or ramekins. (If you’ll be unmolding the pudding, oil the cups first).

If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours or up to 2 days.

Serve garnished with whipped cream and grated chocolate if desired.

Makes 4 or 5 servings.

(Set of 8) 4 oz. Porcelain Ramekins, White, Bakeware, Soufflé Cups Dishes, Creme Brulee, Pudding, Custard Cups, Desserts, by California Home Goods

Truffle Tarts with Raspberries

1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
6 fresh raspberries, plus extra for serving

Use a fork to mix together the chocolate wafer crumbs and butter.

Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you’ll need this overhang to remove the tarts).

Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches.

Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.

Dark Chocolate Truffles:
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

Yield: 15 to 20 candies, depending on size

AmazonBasics 6-Piece Nonstick Bakeware Set

Lemon Charlotte

1 cup sugar
3 tablespoons cornstarch
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
3 large eggs, lightly beaten
1/8 teaspoon salt
3 ounces unsalted butter, softened
1 1/2 cups blanched and lightly toasted almonds, coarsely grated
24 ladyfingers
fresh raspberry sauce, garnish
lightly whipped cream, garnish

In a non-reactive saucepan, combine the sugar, cornstarch, lemon juice, zest, eggs and salt and beat until well combined. Place pan over moderate heat and, stirring constantly, bring it just to the boil and mixture thickens. Cool off heat.

With an electric mixer fitted with a whip, cream the butter. Add the lemon mixture a little at a time and continue beating until the mixture is light and fluffy. Stir in the almonds.

Line the bottom of a 1 1/2 quart charlotte dish with buttered parchment or waxed paper. Line the sides of the dish with the ladyfingers, cutting them if necessary to fill in any gaps. Fill the dish halfway with the lemon mixture and cover with more ladyfingers again cutting to fill in any gaps. Fill with remaining lemon mixture and cover top with ladyfingers in the same manner.

Trim any ladyfingers extending above the top of the dish and then refrigerate for at least 4 hours or overnight. Place a serving plate over top of dish and invert. Remove parchment and carefully cut into wedges.

Serve with fresh raspberry sauce and lightly whipped cream if desired.

T-fal Ultimate Stainless Steel Copper-Bottom Heavy Gauge Multi-Layer Base Cookware Set, 13-Piece, Silver

Chocolate Souffle

nonstick cooking spray
2 tablespoons sugar
1/2 cup baking cocoa
1/2 cup hot water
3 tablespoons French Roast Nescafe® Gourmet Instant Coffee
2 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup Nestle® Carnation® Evaporated Fat Free Milk
3/4 cup sugar, divided
4 large egg whites
1 pinch salt
powdered sugar

Preheat oven to 375 degrees F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.

Combine cocoa, water and Nescafe in medium bowl; stir until smooth.

Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Stir in evaporated milk and 1/2 cup sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.

Beat egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold 1/4 of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.

Bake for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.

Pyrex Bakeware Clear Custard Cups, Set of 8, 6-Ounce

Caramelized Apple Parfaits

2 cups nonfat vanilla yogurt
2/3 cup sugar
2 tablespoons water
2 teaspoons butter
4 large baking apples, such as Rome, Golden Delicious or Cortland, peeled, cored and thinly sliced
1 tablespoon lemon juice
1 tablespoon chopped toasted walnuts (optional)

Line a colander or sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon in yogurt and let drain for about 30 minutes.

Meanwhile, stir together sugar and water in a medium heavy saucepan. Bring to a boil, stirring to dissolve the sugar. Cook, without stirring, until the syrup turns deep amber, about 5 minutes. (Do not let the syrup burn). Remove the pan from the heat, add butter and swirl the pan until the butter has melted.

Add apples and lemon juice. Return to low heat, cover and cook for 5 minutes. Uncover, and cook, stirring occasionally, until apples are tender and translucent and the juice has thickened slightly, 15 to 20 minutes. Let cool slightly, about 5 minutes.

Spoon alternating layers of the caramelized apples and drained yogurt into 4 parfait or wineglasses. Sprinkle walnuts over top, if desired.

4 servings

Cooking with Walnuts: 51 Recipes using Walnuts

Frosty Berry Blends

1/4 cup milk
6 tablespoons honey
8 oz. cream cheese, softened
2 cups each fresh/frozen raspberries and strawberries
10 plastic cups = 1/3 cup each

Place first 3 ingredients in food processor, and process on high until well blended. Add fruit, cover, and blend until smooth.

Pour into cups and freeze.

Top with fresh fruit before serving.

One serving = 1/3 cup

Hamilton Beach 10-Cup Food Processor, with Bowl Scraper

Raspberry Souffle

1 tablespoon unsalted butter plus more for greasing
3/4 cup granulated sugar plus more for dusting mold
1 pint pureed raspberries
4 eggs, separated
1 pinch cream of tartar
powdered sugar for dusting

Preheat the oven to 350 degrees. Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides and will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.

To make the fruit puree base, heat the raspberry puree, 3/4 cup sugar and butter in a saucepan and place over medium heat. Cook for 10 minutes to dissolve the sugar. Remove from heat, cool slightly, then strain to remove the raspberry seeds. Whisk in the egg yolks 1 at a time.

In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the raspberry mixture to lighten it. Then gently fold in the rest.

Spoon into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly. Take care not to over bake. Dust with powdered sugar before serving.

Makes 4 servings.

Marinex 1-1/2-Quart Medium Souffle Dish

Cherry Blossom

1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup brown sugar, firmly packed
3/4 cup quick cooking (1 minute) oatmeal
1/2 cup shortening
1 can cherry pie filling (you can use 2 cans if you desire).

Sift together the flour, salt and baking soda. Then blend in the brown sugar and oatmeal, then cut in the shortening until the particles are the size of small peas.

Press half of the mixture into the bottom of an ungreased 9 x 13 inch pan. Spread with the pie filling and cover with the remaining oatmeal mixure, pressing down with a spoon or your fingers.

Bake in a 350°F oven for 25 to 30 minutes. Serve warm with whipped topping or ice cream.

Cooking with Brown Sugar: 51 Recipes