Pom Cranberry Angel Pie Food

POM-CRANBERRY ANGEL PIE

Steps:

• Preheat oven to 300 degrees F.
• Grease a 9" glass pie plate (or spray with cooking spray).
• In large bowl, beat 4 egg whites with cream of tartar until stiff, but not dry. Add 1 cup sugar slowly until stiff and glossy.
• Spread meringue in pie plate, making a "well" in the center for the filling.
• Bake at 300 degrees for 1 hour. Turn off the heat and leave crust in oven for at least one hour or, preferably, overnight.
• In small, heavy saucepan, whisk together egg yolks, POM-Cranberry juice, lemon juice and 1/3 cup sugar. Heat over medium-low heat until mixture thickens and starts to bubble. Remove from heat and transfer to a large bowl. Cover with plastic wrap and bring to room temperature.
• Fold whipped topping into POM mixture; add a few drops of red food coloring, if desired. Spread into pie shell and cover with plastic wrap. Chill for several hours.
• When ready to serve, whip whipping cream with vanilla and powdered sugar and spread over the top of the pie. Garnish with fresh pomegranate arils if available.

CRANBERRY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2-cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and cranberries. Spoon the batter into an ungreased tube pan. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate. The outside of the cake will remain in the pan.
• Glaze: Stir the ingredients together until smooth.
• Pour glaze over the top of the cake and spread with a spatula, letting it trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.

CRANBERRY PIE

Steps:

• Grease 10 inch pie pan.
• Spread cranberries over the bottom of pan.
• Sprinkle them with the 1/2 cup sugar and chopped nuts.
• In a bowl, mix the eggs and beat well.
• Add flour, remaining sugar, and butter to the beaten eggs.
• Beat well.
• Pour batter over cranberries.
• Bake at 325* for 1 hour.
• Serve hot with vanilla ice cream or serve warm/cool with whipped cream.