topic Re: Ideas/Suggestions Please for 'Angel' Theme in Recipes

Ideas/Suggestions Please for 'Angel' Theme

ThinkingOutLoud — Mon, 22 Aug 2022 15:22:47 GMT

All I can think of is something with angel hair pasta or angel food cake. Any other options for an 'angel' theme?

Also, do you know of a good 'angel-based' recipe and where to find it online?

tia!

Re: Ideas/Suggestions Please for 'Angel' Theme

Sooner — Mon, 22 Aug 2022 15:40:29 GMT

Best angel food cake ever. NOTHING like store bought or mix. Frost, don't frost, serve with fruit, or just pull off a handful and eat if you are lone!

James McNair

Angel Food Cake

Recipe by James McNair from his book “Cakes”

1 cup cake flour

1 1/2 cup granulated sugar divided

1/4 tsp salt

2 cups egg whites at room temperature (approximately 16 large eggs)

2 tsp cream of tartar

zest of 1 lemon

1 tsp vanilla extract

Pre heat oven to 325 degrees. No need to prep your pan all you need is a 10 inch tube pan with removable bottom and feet (so you can invert while cake cools). Sift flour, salt, and 3/4 cup sugar and set aside. In stand mixer with whisk attachment start whipping the egg whites, when they are frothy add the cream of tartar increase speed to medium high and whip until the egg whites are billowy and form soft peaks. Add the remaining 3/4 cup sugar a little at a time (about a tbs) whip until the egg whites form stiff peaks being careful not to overwhip. It takes about 5-6 minutes, now add the lemon zest and vanilla. Remove the bowl from the mixer and gently fold in the dry ingredients with either a spatula or balloon whisk in 3 increments making sure that all the dry ingredients are incorporated. Spoon into tube pan, smooth the top and bake for approximately 50 minutes. Cake will be golden brown and springy when touched.

Invert cake pan so it is standing on the feet, if your tube pan does not have feet you can invert onto a wine bottle. Let cool completely approximately 1 1/2 -2 hours. To remove cake run flexible offset spatula around the edge of the pan and around the tube. Gently remove the cake by pushing the tube part. When the cake is out of the pan you can free it from the tub by running a spatula or butter knife along the bottom of the tube, the cake will come off and you can place on serving dish.

Raspberry Whipped Cream Frosting

2 cups heavy cream very cold and divided

1/2 cup powdered sugar

2 tsp corn starch

1 tsp vanilla

1/2 pint fresh raspberries mashed.

Place 1/2 cup of the heavy cream in a small saucepan, add the cornstarch and powdered sugar and whisk so there are no lumps. On medium heat stirring constantly stir or whisk the cream mixture until it thickens, it is like pudding, spoon into a bowl and let cool to room temperature stirring occasionally.

While the stabilizer is cooling place whisk attachment and bowl of mixer in the freezer to get cold. When it’s sufficiently cold add the cold cream, stabilizer, and the vanilla. Whip until thick and spreading consistency. Gently fold in the raspberries and frost the cake immediately.

Re: Ideas/Suggestions Please for 'Angel' Theme

vabreeze — Mon, 22 Aug 2022 17:32:52 GMT

Angel Eggs (probably more commonly known as deviled eggs)

Re: Ideas/Suggestions Please for 'Angel' Theme

LizzieInSRQ — Mon, 22 Aug 2022 18:02:29 GMT

Google

Angel biscuits

Angel wings ( christmas) cookies

Re: Ideas/Suggestions Please for 'Angel' Theme

ECBG — Mon, 22 Aug 2022 19:17:55 GMT

I would make something similar to this done in a merangue shell.

STRAWBERRY MARSHMALLOW PIE WITH MERINGUE CRUST

POSTED BY CRYSTAL

This Strawberry Marshmallow Pie with Meringue Crust is guaranteed to be unlike anything you’ve ever had before. It’s so unique with it’s creamy dreamy strawberry filling & airy meringue crust, you’re going to instantly fall in love with it!

It’s strawberry season, y’all! That’s my favorite fruit season of all. I absolutely love the sweetness of in-season strawberries – especially when the berries are red all the way through. I can’t stand biting into a strawberry only to see a white core. You’re with me, right?

My Facebook friend, Maureen, shared this recipe a while back & because of the uniqueness of it, I was instantly intrigued. Before this recipe, I’d never once heard of a pie with a meringue crust. Usually meringue is a fluffy topping on top of a pie, most certainly not a crust. When meringue is baked into a crust, it takes on a whole other flavor and texture profile. The texture is light, airy, & chewy at the same time – and the flavor is so very good, but unlike anything I’ve ever had before so it’s definitely a hard one to describe… but it’s yummy, so that’s all that matters, right?!

The filling to this pie is a creamy strawberry marshmallow cloud. The sweetness of the fresh strawberries & the fluffiness of the marshmallows comes together in a beautiful dreamy concoction that is ever so delicious. I bet if unicorns were real, they’d dance & graze on this filling all day long. I know I do would.

It’s a pretty easy recipe to throw together too – and I promise you that this pie is unlike any other pie you’ve ever had before.

Ready to make it? I know you are! I see that mouth a’ watering over there. 😉

Here’s what you need:

First things first. Let’s get that meringue crust made!

In a large bowl, beat together 3 egg whites with 1/4 teaspoon cream of tarter on medium speed until soft peaks form. Same process of making a meringue for say, a lemon meringue pie – but you’re gonna bake this into the most delicious & unique crust you’ve ever had the pleasure of sampling in all your days.

Gradually beat in 1 cup of sugar until stiff glossy form & the sugar is dissolved.

Fold in 1/2 cup chopped pecans, 1/2 cup crushed saltines (yes saltines, trust me here!), & 1 teaspoon of vanilla extract.

Spread the meringue onto the bottom & up the sides of a greased 9 to 10 inch deep dish pie plate.

Bake at 350 degrees for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.

While the meringue crust is cooling, begin preparing the creamy dreamy strawberry marshmallow filling. If any unicorns happen to appear while making this delicious crust, don’t tell the government because we all know how that would go. 😉

You’ll need 2 pints of strawberries for the filling. Slice 1 pint of strawberries (except for one strawberry to use as garnish) & set aside. In a bowl, mash up the other pint of strawberries; drain the juice, reserving 1/2 cup of it & discarding of the rest.

In a saucepan, combine the 1/2 cup reserved juice with 4 cups of miniature marshmallows.

Cook & stir over low heat until the marshmallows are melted. Refrigerate until partially set.

Fold the sliced strawberries & whipped topping into the marshmallow mixture.

Spoon the filling into the meringue crust. Garnish with the remaining strawberry. I sliced mine into a fan style for the garnish because I thought it looked ever-so-pretty! Don’t ya think?!

And boy – is this pie good or what! I just love it.

Strawberry Marshmallow Meringue Pie

Servings1 pie

Ingredients

3 egg whites
1/4 teaspoon cream of tarter
1 cup sugar
1/2 cup crushed saltines about 12 crackers
1/2 cup chopped pecans
1 teaspoon vanilla extract
2 pints fresh strawberries
4 cups miniature marshmallows
1 carton 8oz Cool Whip, thawed

Instructions

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla.
Spread onto the bottom and up the sides of a greased 9 to 10 inch deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
Fold the sliced and mashed strawberries and whipped topping in.

Re: Ideas/Suggestions Please for 'Angel' Theme

deepwaterdotter — Mon, 22 Aug 2022 20:50:34 GMT

@ECBG Your recipe reminds me of a pie my mother used to make with a meringue crust. She called it "Angel Pie". The crust is made of egg whites, granulated sugar, and powdered sugar.

Re: Ideas/Suggestions Please for 'Angel' Theme

ECBG — Mon, 22 Aug 2022 20:01:32 GMT

@deepwaterdotter wrote:
@ECBG Your recipe reminds me of a pie my mother used to make with a merengue crust. She called it "Angel Pie".

@deepwaterdotter

This recipe reminds me of the Eagle Brand "Millionare Pie, which the filling would also go nicely on top of angel food cake or merinque cups.

Millionaire Pie

1 can crushed pineapple well drained

1 small can well drained mandarin orange, cut in half

½ C of green grapes cut in half

½ C chopped pecans

6 drained cherries with stems, or extra chopped pecans to garnish.

(One fruit may be replaced with grated coconut of the same measurement).

Juice of 1 fresh lemon

1 can sweetened condensed milk like Eaglebrand.

1 8oz cool whip, thawed.

In large bowl mix lemon juice with sweetened condensed milk.

Mix in pineapple, mandarin oranges, and chopped pecans.

Gently fold in thawed cool whip.

Pour into graham cracker crust.

Cover. Chill for at least 5-6 hours.

Garnish before serving.

Re: Ideas/Suggestions Please for 'Angel' Theme

Group 5 minus 1 — Mon, 22 Aug 2022 20:06:12 GMT

Millionaire Pie was (I think) first introduced by Mamie Eisenhower.

Re: Ideas/Suggestions Please for 'Angel' Theme

RedTop — Mon, 22 Aug 2022 21:29:46 GMT

@ThinkingOutLoud

If you do a Google search of recipes with "angel" in it, you will find recipes for many things; breads, cocktails, cakes to shrimp.

Re: Ideas/Suggestions Please for 'Angel' Theme

Group 5 minus 1 — Tue, 23 Aug 2022 11:24:47 GMT

Angels on horseback?

Re: Ideas/Suggestions Please for 'Angel' Theme

ThinkingOutLoud — Tue, 23 Aug 2022 12:33:35 GMT

Thanks, everyone! There are some good suggestions here that I think will work.