Lemon Angel Delight Food

ANGEL FOOD DELIGHT

Steps:

• Blend powdered sugar and cream cheese until smooth and creamy.
• Cut Angel Food cake into 1 inch cubes.
• Fold whipping cream and cake cubes into the cream cheese mixture.
• Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours.
• Cut into portions and spoon pie filling on top of each portion.
• Serve.

LEMONY ANGEL FOOD CAKE

Steps:

• Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
• Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
• Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
• Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
• Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
• Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
• Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
• Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
• Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
• Frost cake with lemon cream. Garnish with candied flowers. Serve.

LEMON ANGEL DELIGHT

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Lightly spray a 13"x9"x2" pan with cooking spray.
• Combine cake mix and lemon pie filling in a bowl.
• Blend with an electric mixer on medium speed.
• When well blended pour into prepared pan.
• Bake 20 to 26 minutes.
• Remove from oven and cool to room temperature for about 1 hour.
• Prepare glaze by mixing powdered sugar and lemon juice.
• Using a small wire whisk, stir until smooth; set aside.
• When cake is cool, drizzle glaze all over it.

LEMON ANGEL FOOD DESSERT

Steps:

• Bake angel food cake as per directions.
• Trim off the crusts and break into bite size pieces.
• Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
• Cook in double boiler until thickened (coats spoon).
• Remove from heat and add 1 tbsp.
• unflavored gelatin softened in 1/4 cup of water to mixture and cool.
• Beat 6 egg whites till stiff and add 1/2 cup sugar.
• Fold whites into egg yolk mixture.
• Arrange 1/3 of cake pieces loosely in bottom of tube pan.
• Pour 1/3 of lemon custard mixture over cake.
• Continue until there are 3 layers ending with the custard mixture.
• Refrigerate overnight.
• Loosen and remove from pan.
• Frost with whipped cream.
• An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.

ANGEL FOOD DELIGHT

Steps:

• In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.

CHERRY ANGEL DELIGHT

Steps:

• Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.

LEMON DELIGHT

Steps:

• Mix flour, pecans, sugar and margarine and press into a 9x12x2 inch baking dish.
• Bake 15 minutes at 350 degrees.
• While crust cools, mix sugar, cream cheese and 1 cup of cool whip.
• Spread over cooled crust.
• Beat pudding as directed on package and spread over cream cheese mixture.
• Spread Cool Whip over pudding mixture and sprinkle with some chopped pecans for garnish, if desired.
• Refrigerate for at least 4 hours.
• Cut into squares to serve.

QUICKER LEMON ANGEL FOOD SUPREME

Steps:

• Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.

CHOCOLATE ANGEL DELIGHT

Steps:

• Melt chocolate in water on top of double boiler; cool.
• Stir in yolks and salt.
• Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture, blending well.
• Whip heavy cream; add vanilla; fold into chocolate mixture.
• Place chunks of angel food cake into 9x13x2" pan.
• Cover with chocolate mixture.
• Chill at least 6 hours before serving.
• Cut into squares and top with ice cream.