Leftover angel food

G

get47_reved

New member
There's about half of an angel food cake here. I'm thinking I can cube it,
fold it with a can of pie filling ( cherry, maybe) and perhaps some sort of
cream cheese concoction. Nobody coming by that we need to impress and I
don't have access to toasted eye of newt. Just want to make it special
(again). Any ideas? Polly
 
"Polly Esther" ha scritto nel messaggio


Frankly, that sounds gacky to me. Heavy! I'd stick with meringue or
whipped cream, some fresh fruit that doesn't have any gluey corn starch
added.
 
On Apr 27, 5:47?am, "Storrmmee" wrote:

Slice it thin enough to fit into toaster.
Toast it.
Lay it flat on plate, put a scoop of icecream on top.
Dollop of whipped cream if you must. Add a cherry if you have one.
Simple, tastes great.
 
"Polly Esther" wrote in message
news:[email protected]...
Slice it into bread slice pieces. Fresh strawberries[in season as per omelet
below], cut and sugared for 1+ hours[sugaring optionsl]. Strawberries go on
slice of angel cake. Blast top with whipped light cream.

Kent
 
On 27/04/2011 1:48 AM, Polly Esther wrote:


My mother used to slice the angle to slice angel food cake into two or
three layers and slap in some lemon pudding then cover the whole thing
with whipped cream. It was delicious. I haven't had it for years.
 
On Apr 27, 10:41?am, Chemo the Clown wrote:

Right: if she left it out at room temperature for two hours or more,
it's probably crawling with bacteria. Only pressure cooking for 30
minutes would kill the spores.
 
On Wed, 27 Apr 2011 01:03:12 -0500, "Polly Esther"
wrote:


I was thinking about strawberries. Macerate them with sugar to create
"strawberry juice" and serve over the cake.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Wed, 27 Apr 2011 14:55:51 -0700 (PDT), lainie
wrote:


He's trying to gross you out.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Wed, 27 Apr 2011 20:58:24 -0400, Tara
wrote:


For me, there's no such thing as leftover angel food cake... but just
for laughs, I googled "recipe +leftover angel food cake" and behold
the hits!

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Thu, 28 Apr 2011 01:54:09 -0500, Omelet
wrote:

I suppose you could chop them, but I just slice, quarter or half -
depending on my mood and how pretty the berries are. I usually do the
nonalcoholic version with sugar only (be sure to let the berries sit
long enough to liquefy the sugar and give up some juice), but this is
an acceptable "fancy" alternative AFAIC
http://www.myrecipes.com/recipe/macerated-berries-10000000549771/

--
I love cooking with wine.
Sometimes I even put it in the food.
 
Omelet wrote:


My MO is a knife, some sugar and time--- But if I wanted them really
macerated I'd use the muddler I got for mint juleps. I made 4-- and
probably won't be using it for *that* again.

Jim
 
Omelet wrote:


You just posted that you macerate your berries (mistakenly thinking they
last longer) in sugar and lemon juice in the fridge.
That's called macerating/maceration.. it draws out the juices and makes
the berries mushy soft.
 
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