Angel Dip Food

ANGEL DIP

Steps:

• Mix cream cheese and marshmallow cream until well blended.
• Refrigerate.
• Serve with fresh fruit.

BROWN SUGAR SOUR CREAM DIP

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate at least 1 hour or until ready to serve.
• Serve as a dip with assorted dippers, such as cut-up fruit, pound cake cubes and/or angel food cake cubes.

ANGEL FOOD CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside.
• In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
• Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
• Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners' sugar as needed. Frost the cooled cake.

SKINNY FUNFETTI CAKE BATTER DIP RECIPE

Steps:

• Mix all ingredients together in a bowl until smooth. Keep refrigerated until serving. Serve with graham crackers or Nilla wafers.

ANGEL OF DEATH CHEESE SPREAD

Steps:

• Line a strainer with cheesecloth.
• In a small saucepan filled with boiling water over medium heat, add garlic and cook for 15- 20 minutes or until garlic can be piered with a knife. Drain well and let cool. Transfer garlic to a garlic press in batches and force through press. Measure out 2 tablespoons and set aside.
• Beat ricotta in a medium bowl until softened. Add gorgonzola and continue mixing until smooth. Beat in cream.
• Stir in salt and reserved garlic.
• Dampen a 12 x 18-inch piece of cheesecloth and wring dry.
• Arrange two sage leaves bottom side up in center of cloth.
• Spoon cheese mixture over leaves, leaving a loose ball.
• Tie ends of cloth together, pressing cheese mixture into a shape (a heart shape is easy to do and looks nice).
• Transfer to cheesecloth lined strainer and set the strainer over a bowl.
• Refrigerate for at least 24 hours (or up to 4 days).
• Unmold cheese onto a platter.
• Please walnuts over the entire surface of cheese.
• Refrigerate for at least 2 hours.
• Let stand at room temperature for one hour before serving.

ANGEL DIP

Steps:

• Brown beef and set to the side to let cool. Warm cream cheese until easy to stir. Add sour cream and taco seasoning, stir well.
• Put sour cream mixture on 13"x9" platter at the smallest. Smooth evenly on surface. Layer on the cooled down ground beef. Next layer the lettuce, cheese, onion, tomato, and black olives.
• Chill until ready to serve.