Pretty In Pink Food

PRETTY-IN-PINK ANGEL FOOD CAKE

Pretty-in-Pink Angel Food Cake image

Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha made this recipe on episode 612 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 12

Ingredients

1 cup sifted cake flour (not self-rising)
1 3/4 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
4 drops rose gel-paste food coloring
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
3 teaspoons pure vanilla extract
16 ounces strawberries, hulled and quartered (about 2 cups)
2 teaspoons fresh lemon juice
2 cups (1 pint) sour cream
3 tablespoons confectioners' sugar

Steps:

Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.
In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
Transfer batter to an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.
Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.
Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.

PRETTY IN PINK TINI

Pretty in Pink Tini image

A quick, fun and refreshing PINK drink for those warm, summer days, or anytime!! Courtesy X-Rated Fusion website. (***X-Rated Fusion is Premium FRENCH vodka - ZWT3!!)

Provided by Mommy Diva

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 ounces x-rated fusion liqueur
1 ounce vodka
1 dash peach schnapps (just a splash to taste)
1 dash grapefruit juice (just a splash to taste)
1 maraschino cherry, for garnish (optional)

Steps:

Shake over ice and serve in a chilled martini glass.
Garnish with a cherry.
Enjoy! ;).

Nutrition Facts : Calories 69.5, Sodium 0.3

PRETTY IN PINK APPLESAUCE

Pretty in Pink Applesauce image

This homemade applesauce has a delicious, clear apple taste accented with a little nutmeg, a nip of lemon, and bit of cranberry juice . Use some of the apple peelings to make the applesauce nice and thick (and remember to dig them out before serving).

Provided by EdsGirlAngie

Categories Apple

Time 1h25m

Yield 2 cups

Number Of Ingredients 5

Ingredients

9 mcintosh apples
1 1/2 cups cranberry juice cocktail
2 tablespoons sugar
1/2 lemon, juice of
1/4 teaspoon nutmeg

Steps:

Peel the apples, reserving the peels of 6 of them.
Quarter and core the apples.
Combine all ingredients in a large saucepan; bring to a boil then reduce heat.
Simmer mixture until apples are soft and you can mash them down into applesauce, about 45 minutes to 1 hour.
Remove from heat and cool.
Remove peels from the applesauce and discard them.
Mash applesauce a bit more if you wish (I like mine a bit chunky), then refrigerate until ready to serve.
If you like, you can make extra applesauce and spoon into sterilized pint jars, seal and process in a boiling water bath for 15 minutes.

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