Christmas Angel Pie Food

COCONUT CREAM ANGEL PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into crust., In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut., Bake until golden brown, 17-20 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

CANDY CANE ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
• Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.
• Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan. Place serving plate upside down on pan. Turn plate and pan over; remove pan.
• In small bowl, mix powdered sugar and 1 tablespoon milk; stir in enough remaining milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake; top with crushed candies.

CHRISTMAS ANGEL CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with nonstick cooking spray. Line bottom with waxed paper; spray and lightly flour paper. Generously spray and flour 10-oz. custard cup.
• In large bowl, combine cake mix, water, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into sprayed and floured custard cup. Pour remaining batter evenly into sprayed and floured paper-lined pan.
• Bake at 350°F. until cake springs back when touched lightly in center. Bake custard cup for 20 to 30 minutes; bake 13x9-inch pan for 28 to 33 minutes. Cool cakes in pan and cup for 15 minutes. Invert cakes onto wire rack; remove pan, cup and paper. Cool 30 minutes or until completely cooled.
• Invert large cake onto flat serving tray or foil-covered 20x15-inch cardboard. To form angel shape, starting at center of one short side, make 2 diagonal cuts to corners of opposite short side, forming a triangular piece in center. Separate piece 1 and 2 from piece 3 at bottom of cake to form wings. (See diagrams.)
• For angel's halo and head, flatten foil baking cup; place at point of center triangle between wings. Invert small round cake onto halo.
• In medium bowl, combine frosting and whipped topping; blend well. Reserve 1/4 cup frosting mixture for hair. Frost sides and tops of cake pieces. Sprinkle coconut over wings. Sprinkle wings with edible glitter.
• Place candies on cake for eyes, mouth and buttons. Add yellow food color to reserved frosting; blend well. Spread or pipe frosting on head for hair. Cut wafer cookie and add to cake for songbook. Attach small candies with frosting for hands. Store in refrigerator.

CHRISTMAS ANGEL PIE

Steps:

• 1. Stir together sweetened condensed milk and lemon juice. Fold in raspberries and whipped cream. Pour into prepared crust and chill.

ANGEL PIE

Steps:

• First step: Add cream of tatar to egg whites and beat til stiff, slowly add sugar.
• Spread into a pie pan.
• Bake at 300 degrees for 1 hour& 15 minute.
• Pie filling: Beat egg yolks until thick& have lemon color, add lemon juice, rinds& sugar.
• Cook over low heat stirring constately.
• Till thick, let cool.
• Beat 1 cup whipping cream til siff and spread half into pie shell then pour cooled filling on top of whip cream then the rest of whipping cream.
• Makes 1 pie.

ANGEL FOOD PIE

Steps:

• Mix the cornstarch& water in the top of a double boiler.
• Add boiling water stirring constantly and cook until thick& clear- 12-14 minutes, Add salt to egg whites and beat until stiff.
• Add 3 tbsp sugar& vanilla, beating until the whites are creamy.
• Pour hot cornstarch mixture over the egg whites, very slowly beating constantly Cool slightly and fill the pastry shell.
• The pie should be made at least 2 hours before serving.
• Cover the pie with whipped cream and grated chocolate (make curls if you wish) Add some nuts too is you want.