Heavenly Cookie Angels Food

SOFT, SPICY, HEAVENLY GINGER COOKIES

Steps:

• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
• Stir in the molasses.
• Mix the water and baking soda and stir.
• Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
• Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
• Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
• (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
• Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake at 350°F for 10-12 minutes.

CHERRY VANILLA HEAVEN DESSERT

Steps:

• Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)

ANGEL FOOD PETIT FOURS

Steps:

• Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
• I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
• The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.

HEAVENLY ANGEL FOOD CAKE

Steps:

• Preheat oven to 350°F.
• In a bowl using an electric mixer, beat egg whites, cream of tartar, and vanilla extract on high speed until soft peaks form. Gradually add ¼ cup Splenda Sugar Blend and corn syrup and beat until blended.
• Sift flour and cornstarch together into another bowl. Add remaining ¾ cup Splenda Sugar Blend and stir until blended.
• Sprinkle ¼ of the flour mixture over the egg whites. Fold gently to combine. Repeat procedure three times with the remaining flour mixture.
• Pour batter into an ungreased 10" tube pan and spread evenly. Run a knife through the batter to remove air bubbles.
• Bake on lowest rack in oven for 40-45 minutes, or until cake springs back when lightly touched.
• Set pan upside-down on a wire rack; cool cake in pan for 30-40 minutes. Run a narrow metal spatula around sides to loosen cake; remove from pan and cool completely on the wire rack.