Today’s Tasty Tips just might be a big help over the next few weeks. Need quick holiday treat? Try one of Jane’s Angel Food Cake tricks. The look terrific. I can just see those Angel Dainties wrapped in cellophane, tied with a seasonal bow and delivered to a neighbor, a teacher, the grocery bagger, mailman… the list goes on.


Thanks for sharing your secrets, Jane!

… and thanks for walking the road with me.

-Kay

Angel Food Cake—Five Ways


Angel food cake is an American favorite. Tender yet sturdy, it’s a perfect base  for a variety of desserts. Most supermarkets carry angel food cakes in the deli, or you can make yours from scratch or with a mix. Here are seven ways to take angel food cake beyond basic.

Peach Cake


1.   In a large bowl, combine 1 (18.25 ounce) package angel food cake mix with 1 (15 ounce) can diced peaches and juice (do not add water). Mix well. Pour into a 9-inch tube pan or 2 loaf pans. Bake according to directions on cake package. If desired, serve with whipped topping.

Fondue Kebabs


2. Cut a (9-inch) angel food cake into 2-inch cubes. Slide cubes onto a skewer, alternating cake with pieces of fruit. Serve with a melted-chocolate dipping sauce.


    Angel Dainties


3.    Place a long sheet of wax paper on the counter. Melt 1 cup milk chocolate in the microwave or double boiler. While the chocolate is melting, tear 1 (9-inch) angel food cake into 2-inch pieces. Pour 1 cup crushed toffee bars into a shallow bowl. When chocolate is completely melted, dip each piece of angel food cake into the chocolate and then into the crushed toffee bars. Set on wax paper to dry. This also works nicely with melted white chocolate, chopped pistachios and dried cherries.

Lemon Curd Rolls


4.     Slice 1 (9
-inch) angel food cake into ½-inch slices. Place each slice between two sheets of wax paper and roll each piece completely flattened. Spread 2 teaspoons lemon curd over the surface of the cake and roll tightly. Serve with sorbet or with fresh raspberries.

Raspberry Angel Cheesecake


5.     Tear 1 (10-inch) angel food cake into small pieces and spread into the bottom of a 9 X 13-inch baking dish. Mix 12-cup confectioners sugar, 1 (8-ounce) package of cream cheese (at room temperature), 1 teaspoon vanilla and 1 cup of milk until smooth. Fold in 2 cups of whipped cream. Pour over cake pieces. Pour raspberries over all. Dust the tops of the berries with confectioner’s sugar. Chill 4 hours or overnight.


For more great recipes and fun tips, check out Jane’s website: janejarrell.com

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