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Lemon Angel Food Cake 1 prepared angel food cake Prepare pudding mix using 2 cups of water. Remove from heat and stir in lemon juice and peel. Pour into medium bowl. Cover and refrigerate one hour. Split cake into 5 layers. Whip 1 cup of cream and fold into lemon filling with 7 oz of coconut. Spread evenly over each layer. Cover and refrigerate overnight. Whip remaining cream with confectioners sugar and vanilla. Frost top and side of cake. Sprinkle top with remaining coconut. Recipe from "An Invitation to Tea" by Emile Barnes, 1996 2 cups of boiling spring water Steep tea and mint leaves in boiled
water for 10 minutes. Strain. Hint: Freeze some of this mixture into ice cubes. Recipe from "Tea Temptations Culinary Collections" 1988 1 6.5 oz package pitted
dates Cut pitted dates into small pieces. Place in large mixing bowl. Sprinkle with soda and add boiling water. Set aside to cool. When cool, add sugar, egg and vanilla. Sift baking powder and salt with the flour and add to mixture. Mix well. Sprinkle graham flour over the batter and stir it. Add the nuts. Pour into a buttered 9 x 5 loaf pan. Bake at 325 degrees for about 1 hour. Serve with Devon or whipped cream. Recipe from "Country Flavor Cookbook" by Hayden S. Pearson, 1951
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