Nutty Angel Pie Food

MAPLE NUT ANGEL FOOD CAKE

Steps:

• 1. Preheat oven to 375 degrees. Sift together flour and sugar.Set aside. In a large bowl beat egg whites with salt and cream of tartar till soft peaks form. Add the vanilla and maple flavoring. Add the sugar a little at a time and beat till stiff. Gradually fold the flour/sugar into egg whites about a 1/4 at a time. Spread half of batter into tube pan and sprinkle with the chopped walnuts. Using a knife cut through to mix in nuts. Add the the rest of the batter. Bake about 35 mins. Cool inverted on a wire rack.
• 2. There is no need to use any frosting on this cake as it is great without it but I mixed up enough powdered sugar with some milk and about 1/2 tsp maple flavor extract to make a thin drizzle which I did put on the cake. I then sprinkle chopped walnuts over the top.

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.

CHOCOLATE ANGEL PIE

Steps:

• Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.

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.

PECAN ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form. Gradually fold in flour, about 1/4 cup at a time. Fold in pecans., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry., Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan; remove cake. Serve with whipped cream if desired.

NUTTY ANGEL PIE

Steps:

• Preheat oven to 325°F. Reserve 2 Tbsp. of the chopped nut mix; set aside. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add combined sugar and baking powder, beating until mixture is stiff and glossy. Gently stir in remaining chopped nut mix.
• Spread into lightly greased 9-inch pie plate.
• Bake 30 to 35 min. or until lightly browned. Cool completely on wire rack. Cut into 8 slices to serve. Place 1 slice on each dessert plate. Top evenly with the fruit and small scoops of sorbet; sprinkle with the reserved chopped nut mix.