Easy Desserts For An Occasion

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Make Ahead Lemon Bombe

Ingredients:

  • 1 package angel food cake mix
  • 2 envelopes unflavored gelatin
  • ¼ cup cold water
  • 1 cup boiling water
  • 1 can (12 oz.) frozen orange juice concentrate, thawed
  • 1 cup sugar
  • 2 tbsp. lemon juice
  • ¼ tsp. grated lemon peel
  • 1/8 tsp. salt
  • 3 cartons (8 oz. each) frozen reduced fat whipped topping, thawed divided
  • Mint leaves, maraschino cherries, lemon and orange slices, optional

Method:

Prepare and bake cake according to package directions, using an ungreased 10 inch tube pan. Cut cooled cake into 1 ½ inch cubes. Set aside.

In a large bowl, sprinkle gelatin over cold water, let stand for 1 minute. Add boiling water; water stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping. Line a 5 ½ qt. bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl. In another large bowl, gently combine the cake cubes and whipped topping mixture. Spoon into prepared bowl, gently pushing against sides to prevent holes. Cover and refrigerate for at least 24 hours. Just before serving, uncover bombe. Invert onto a serving plate. Remove bowl and plastic wrap. Frost with remaining whipped topping; sprinkle with coconut. Garnish with mint, cherries and lemon and orange slices if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready for the Fourth of July

Angel Food Cake

Angel Food Cake

 Ingredients:

  • Oil or melted butter for greasing
  • 1 cup all-purpose flour, plus extra for dusting
  • 8 extra large egg whites
  • 1 tsp. cream of tartar
  • 1 tsp. almond extract
  • 1 ¼ cups superfine sugar

 Topping:

  • 2 ½ cups berries, such as strawberries and raspberries
  • 1 tbsp. lemon juice
  • 2 tbsp. confectioners’ sugar

 Method:

Preheat the oven to 325 degrees F. Brush the inside of a 7 ½ cup angel cake pan with oil and dust lightly with four. In a large grease free bowl, whisk the egg whites until they hold soft peaks. Add the cream of tartar and whisk again until the whites are stiff but not dry. Whisk in the almond extract then add the sugar a tablespoon at a time, whisking hard between each addition. Sift in the flour and fold in gently and evenly using a large metal spoon. Spoon the batter into the prepared angel cake pan and tap on the counter to remove any large bubbles. Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch. Run the tip of a small knife around the edge of the cake to loosen form the pan. Let cool in the pan for 10 minutes, then turn out the cake onto a wire rack to finish cooling. For the topping, place the berries, lemon juice and confectioners’ sugar in a saucepan and heat gently until the sugar has dissolved. Spoon on top of the cake. Slice and serve.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Pumpkin Angel Food Cake- Sweet Treat Saturday

Pumpkin Angel Food Cake
Pumpkin Angel Food Cake

Calls For:

  • 1 cup canned pumpkin
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1/8 tsp ground ginger
  • 1 package angel food cake mix
  • 14 tbsp reduced-fat whipped topping
  • Additional ground cinnamon, optional

Directions:

  • In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves, and ginger. Prepare cake batter according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
  • Bake on the lowest oven rack at 350 degrees for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and enter tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tbsp whipped topping; sprinkle with cinnamon if desired.

Yield: 14 servings

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Orange Angel Food Cake With Fruit

Orange Angel Food Cake With Fruit
Orange Angel Food Cake With Fruit

Ingredients:

  • 1 can (15 ounces) mandarin oranges
  • ¾ to 1 cup orange juice
  • 1 package angel food cake mix
  • ¾ teaspoon orange extract
  • 3 drops yellow food coloring, optional
  • 3 drops red food coloring, optional
  • 5 teaspoons cornstarch
  • ¼ cup cold water
  • Blueberries, mandarin oranges, strawberries and kiwi fruit

Drain oranges, reserving juice in a 2 cup measuring cup; add enough orange juice to measure 1 ¾ cups and set aside. Finely chop oranges; drain well and set aside.

Prepare cake batter according to package directions, adding the orange extract and food coloring if desired with the water. Fold in the chopped oranges. Pour into an ungreased 10 inch tube pan. Bake according to package directions.

In a small saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Cool to room temperature. Slice cake; serve with fruit and orange sauce.

Yield: 12-16 Servings

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com