Tuesday, January 15, 2008

ANGEL FOOD CAKE DESERT

FIRST MAKE A BOILED CUSTARD OF
1 PINT MILK
1/2 CUP SUGAR
4 EGG YOLKS
1 TABLESPOON FLOUR
COOK UNTIL IT COATS A SPOON
THEN ADD,
1 PACKAGE UNFLAVORED GELETINE DISSOLVED IN COLD WATER
ADD TO CUSTARD MIXTURE WHILE HOT
SET ASIDE TO COOL
THEN BEAT EGG WHITES TILL STIFF
AND ADD 1/2 PINT OF WHIPPING CREAM
FOLD INTO COOL CUSTARD MIXTURE
IN A LARGE PYREX DISH BREAK UP AGEL FOOD CAKE
POUR CUSTARD OVER CAKE
THEN COVER WITH A ANGEL FLAKE COCOANUT
PUT IN REFRIGERATOR OVER NIGHT
I USE 2 CANS OF ANGEL FLAKE COCOANUT

SWEET BREADS

1/2 POUND BUTTER
2 TO 3 CUPS OF CAKE FLOUR
1 CUP CHOPPED NUTS
3 1/2 TABLESPOONS POWERED SUGAR
1 TEASPOON ALMOND EXTRACT
1/2 TEASPOON VANILLA
MIX BUTTER, FLOUR, SUGAR, VANILLA, ALMOND
ADD CHOPPED NUTS
MAKE INTO SMALL ROLLS ABOUT THE SIZE OF YOUR RING FINGER
AND 1 INCH LONG
BAKE IN OVEN
WHEN DONE ROLL IN POWERED SUGAR WHILE HOT
LAY OUT TO COOL

OATMEAL SURPRISE FUDGIES

2 CUPS SUGAR
6 TABLESPOONS COCOA
1/2 CUP MILK
1 STICK MAGARINE
BRING ALL TO A ROLLING BOIL, REMOVE FROM HEAT AND ADD THE FOLLOWING
3 CUPS UNCOOKED MINUTE OATMEAL
1 CUP CHOPPED NUT MEATS
1 TEASPOON VANILLA
STIR UNTIL THICKEN
DROP BY SPOONFULS ONTO WAX PAPER
CAN BE SERVED AS CANDY