Angel Sweets Recipes

ANGEL WHISPERS

Steps:

• In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
• To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.

ANGEL FOOD CANDY

Steps:

• Butter a 9x13 inch baking dish.
• In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
• In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

DELICIOUS ANGEL FOOD DESSERT

Steps:

• Place the pineapple in a large bowl; gently fold in bananas. Place cake cubes in a 13x9-in. dish. Spoon fruit over cake. , In another large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over fruit. Carefully spread whipped topping over pudding. Sprinkle with pecans. Cover and refrigerate for at least 2 hours before serving.

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

CHERRY ANGEL DESSERT

Steps:

• Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.