THE PINK ANGEL
Mezcal provides a slightly smoky note and an element of surprise to this cocktail created by Will Noland of Brooklyn's Sidecar. He named it after what he considers ''the greatest transvestite-biker-exploitation movie of all time,'' not just its pretty color.
Provided by Rosie Schaap
Number Of Ingredients 5
Steps:
- Fill a large wineglass about three-quarters full with ice.
- Add ingredients, and garnish with a lemon twist.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 8 milligrams, Sugar 1 gram
PINK ANGELS - A SQUARE RECIPE
These classic Canadian squares go by many names such as Pink Sin or Pink Ladies. After much debate, I decided to call mine Pink Angels since they're pink, devilishly sweet, and you have to beat the devil out of the icing.
Provided by Charmian Christie
Categories Baking
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Grease an 8-inch square baking pan and set aside.
PRETTY-IN-PINK ANGEL FOOD CAKE
Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha made this recipe on episode 612 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.
- In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
- Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
- Transfer batter to an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.
PINK ANGEL FOOD CAKE
Pink lemonade-flavor drink mix gives angel food cake mix its delicate hue. Top with mixed berries for the win.
Provided by My Food and Family
Categories Recipes
Time 1h3m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake in 10-inch tube pan as directed on package, dissolving the drink mix in measure of water listed on cake mix package before beating with the dry cake mix.
- Cool 5 min. on wire rack. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Gently remove cake from pan.
- Slice cake. Serve topped with COOL WHIP and berries.
Nutrition Facts : Calories 190, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 4 g
PINK LADY SQUARES
This is another of our family favorites that makes for an excellent addition to the serving tray. Looks very appealing on the holiday platter and great for special occasions. I often substitute the graham crumbs with crushed Nillas. Just as good untinted - but as my mom reminds me " always make the icing using the juice from a real lemon" - realemon will work but she's right ... that lemon juice makes for awesome!
Provided by Gerry
Categories Dessert
Time 50m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
- Bake at 275 degrees five minutes, take out of oven and cool.
- TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
- Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
- Cool and ice with Lemon Icing.
- Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
- Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.
Nutrition Facts : Calories 462.6, Fat 24.3, SaturatedFat 15.2, Cholesterol 44.2, Sodium 205.4, Carbohydrate 57.4, Fiber 2.4, Sugar 49.9, Protein 7
PINK ANGEL
Steps:
- 1. Shake the first four ingredients well with ice. 2. Strain into a chilled martini glass. 3. Garnish with an orange peel twisted over the top of the drink. * This cocktail can be made with freshly squeezed juice from a POM Wonderful pomegranate or by using POM Wonderful 100% Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large POM Wonderful pomegranate will produce about 1/2 cup of juice.
CLASSIC PINK PEPPERMINT ANGEL FOOD CAKE
A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings.
Provided by Sharon123
Categories < 4 Hours
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF.
- To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
- Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
- Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
- Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
- Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
- Serve and enjoy!
Nutrition Facts : Calories 158.1, Fat 0.1, Sodium 103.7, Carbohydrate 34.4, Fiber 0.2, Sugar 25.4, Protein 4.5
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