PEACHY ANGEL FOOD BREAD PUDDING
i wanted to use up angel food cake a not make another cold dessert. So i looked all over for a cold thing and than thought wow! i can make a bread pudding and I'll use up this angel food cake and make a yummy hot dessert.
Provided by Bearsbaby03
Categories Dessert
Time 1h
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- butter a dish and a set aside. Preheat oven to 350* and prepare a water bath for the pudding pan. set aside. Cube the angel food cake and put in the buttered dish.
- Mix the beaten eggs well, add the instant jello,milk,vanilla into egg mixture. Pour on top of cake. Then top that with peaches, and finally add the egg mixture to the peaches and cake.
- Sprinkle the whole thing with the cinnamon and sugar.
- Finally pour 4 oz. of the apricot nectar on top.
- Place in the water bath and bake until golden brown and bubbly.
- Cook for 35-45 minutes until gold and bubbly.
- When done let cool for 20 minutes. Top with cool whip and ice cream just to cut the sweetness (ha ha).
Nutrition Facts : Calories 797.8, Fat 26.9, SaturatedFat 15.8, Cholesterol 168.9, Sodium 918.6, Carbohydrate 129.9, Fiber 4.4, Sugar 91.4, Protein 14.6
PEACHY ANGEL FOOD CAKE ICE CREAM CAKE WITH BOOZY BERRIES
Rum-spiked raspberries sneak into this dessert made with layers of angel food cake, peach sorbet, peach ice cream and lemon whipped cream frosting.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Put the berries, granulated sugar and rum in a medium bowl and toss to combine.
- Scoop the sorbet onto the cake, packing it in tightly to make a solid layer. Add the berries in an even layer then scoop the ice cream over the berries. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
PEACH ANGEL DESSERT
Now you can have your cake and eat it, too...without feeling one bit guilty. This mouth-watering dessert is lower in fat and calories than you might expect...but as big on taste as ever! This light and lovely dessert is absolutely heavenly! Try this with fresh strawberries, raspberries or blueberries, too, using the corresponding flavor of gelatin. It's delicious with any of them. This recipe is from Marge Hubrich. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories < 30 Mins
Time 16m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrupnuntil smooth. Cook and stir until mixture comes to a boil. Cook for 1-2 minutes until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times.
- Cut angel food cake into nine slices. Line an ungreased 13x9x2-inches dish with the slices. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in confectioners' sugar. Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture; spread over cake. Top with peaches. Pour gelatin mixture over peaches.
- Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved whipped topping. Refrigerate leftovers.
PEACHES AND CREAM ANGEL CAKE
You can have it all with this dream cake-tempting taste and easy on the waist!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
- Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
- In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg
WW PEACH ANGEL FOOD CAKE
Make and share this Ww Peach Angel Food Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 35m
Yield 1-2 cakes (1 tube, 2 loaf pans), 10 serving(s)
Number Of Ingredients 2
Steps:
- In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
- Pour into tube pan or 2 loaf pans.
- Bake according to directions on cake package.
- If desired, serve with whipped topping.
Nutrition Facts : Calories 185.8, Fat 0.3, Sodium 334.3, Carbohydrate 42.7, Fiber 0.8, Sugar 23.6, Protein 4.4
PEACHY ANGEL FOOD CAKE
This recipe appeared in the Fort Worth Star-Telegram a few years ago. It is DELICIOUS! So moist and tasty, and the peach is actually rather subtle.
Provided by kitchengrrl
Categories Dessert
Time 25m
Yield 1 cake
Number Of Ingredients 3
Steps:
- Open can of peaches and stick a sharp knife into the can to cut peaches in chunks.
- Pour cake mix in bowl and add peaches with juice to mix, adding spice if desired.
- DO NOT ADD OTHER INGREDIENTS LISTED ON CAKE BOX.
- Follow baking instructions on box.
Nutrition Facts : Calories 1536, Fat 1.7, SaturatedFat 0.3, Sodium 3029.4, Carbohydrate 350.7, Fiber 1.9, Sugar 181.7, Protein 36.6
MOM'S ANGEL FOOD, PEACHES AND CREAM CAKE!
My Mom, made this Delicious Dessert Cake. We all loved it, it was light, an so good. It is called Mom's Angel Food, Peaches and Cream Cake! GIGI
Provided by Ginger Carco
Categories Cakes
Time 20m
Number Of Ingredients 4
Steps:
- 1. First you will need a 1lb, Angel Food Cake. The Cake can be in either Whole or in Halves.
- 2. Next step, is to have 3 Cans, of Del Monte Peaches, either,they can be sliced, or whole and you can cut them in halves.
- 3. Next step, is to have a can of Reddy Whip Cream, or Cool Whip.
- 4. Cut cake in half and layer with the peaches and whip cream. Put the top of the cake on and layer again, with peaches and cream.
- 5. Put Cake in the refridgerator for 20 minutes to chill, and then take it out, and Enjoy!
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