Raspberry Angel Pie Food

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add berries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

RASPBERRY ANGEL FOOD CAKE

Steps:

• In a bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. , Bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour.

CHOCOLATE ANGEL FOOD CAKE AND RASPBERRY PARFAIT

Steps:

• Drizzle cake cubes with framboise and toss to combine.
• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

RASPBERRY ANGEL PIE

Steps:

• Meringue shell:.
• Beat all ingredients together til they are really stiff and glossy.
• Spread evenly in a well buttered pie plate, raising the meringue around the sides of the pan.
• Preheat oven to 400°F, and turn it OFF.
• Put the pie shell into the oven, and forget about it til the oven is cold (overnight is a good amount of time).
• The shell will be a pale beige.
• If it has cracked, the oven is too hot.
• If it is tough, the oven was too cool.
• Filling:.
• Add boiling water to the jello powder, stir til powder is dissolved.
• Chill until mixture is consistency of egg whites.
• Mash fresh raspberries slightly.
• Whip cream til stiff and fold both into the jello.
• Chill until mixture holds its shape when dropped from a spoon.
• Spoon into prepared meringue shell.
• Chill for several hours.
• Garnish with sweetened whipped cream and whole raspberries at serving time.
• If desired, raspberries could be substituted with strawberries.

RASPBERRY ANGEL CREAM PIE

Steps:

• Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Press walnuts into bottom of crust-lined pan. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.MICROWAVE DIRECTIONS: In 2-quart microwave-safe bowl, combine marshmallows and milk. Microwave on HIGH for 2 to 3 minutes or until marshmallows are puffed. With wire whisk, beat mixture until smooth and creamy. Cover refrigerate until thickened but not set, 35 to 45 minutes. Fold in whipped cream. Spread over bottom of cooled baked shell. Refrigerate until thoroughly chilled, about 1 hour.In medium microwave-safe bowl, combine sugar and cornstarch mix well. Gradually stir in water, lemon juice, liqueur and food color. Stir in 1 cup of the raspberries. Microwave on HIGH for 2 minutes mix well. Microwave on HIGH for an additional 2 to 5 minutes or until thickened and clear, stirring once halfway through cooking. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Fold in remaining 1 cup raspberries. Spoon evenly over cooled filling. Refrigerate until set, 1 to 2 hours. Garnish with whipped cream and whole raspberries.. Store in refrigerator. Nutrition Per Serving: Calories 400 Protein 3g Carbohydrate 44g Fat 24g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HEAVENLY RASPBERRY DESSERT

Steps:

• Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
• Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
• Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
• To remove from pan, center a serving plate over tube pan; invert.

APRICOT-RASPBERRY ANGEL TORTE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool., In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping., Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers.

ANGEL CAKE WITH RASPBERRY SAUCE

Steps:

• Wash raspberries, and drain. Place in food processor with 4 tablespoons sugar and 1 tablespoon lemon juice, and process. Adjust sugar and lemon juice as needed.
• Serve over slices of angel cake.

RASPBERRY ANGEL FOOD CAKE

Steps:

• Prepare cake mix according to directions.
• Stir in almond and vanilla extracts.
• Grease a 10" tube pan.
• Spoon 2/3 of the batter into the prepared pan.
• Add the raspberry gelatin powder to the remaining batter and drop by tablespoons over the batter in the tube pan.
• Use a knife to make a swirled pattern in the batter.
• Bake cake according to the directions on the package.
• Cool completely on a wire rack (at least 1 hour).
• Combine the sugar and raspberries in a bowl
• Slice the cake and serve topped with raspberries.

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

RASPBERRY ANGEL CREAM PIE

Steps:

• Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Press walnuts into bottom of crust-lined pan. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.MICROWAVE DIRECTIONS: In 2-quart microwave-safe bowl, combine marshmallows and milk. Microwave on HIGH for 2 to 3 minutes or until marshmallows are puffed. With wire whisk, beat mixture until smooth and creamy. Cover refrigerate until thickened but not set, 35 to 45 minutes. Fold in whipped cream. Spread over bottom of cooled baked shell. Refrigerate until thoroughly chilled, about 1 hour.In medium microwave-safe bowl, combine sugar and cornstarch mix well. Gradually stir in water, lemon juice, liqueur and food color. Stir in 1 cup of the raspberries. Microwave on HIGH for 2 minutes mix well. Microwave on HIGH for an additional 2 to 5 minutes or until thickened and clear, stirring once halfway through cooking. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Fold in remaining 1 cup raspberries. Spoon evenly over cooled filling. Refrigerate until set, 1 to 2 hours. Garnish with whipped cream and whole raspberries.. Store in refrigerator. Nutrition Per Serving: Calories 400 Protein 3g Carbohydrate 44g Fat 24g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.