Madisons Angel Food Cake French Toast Recipes

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ANGEL FOOD FRENCH TOAST



Angel Food French Toast image

Light and airy and drenched in flavor, this is truly something extra special for the mom in your life. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 19

2 large eggs
1/2 cup half-and-half cream
2 teaspoons vanilla extract, divided
1 teaspoon ground cinnamon
3 tablespoons butter, divided
2 prepared loaves angel food cake, cut into 12 slices
Topping:
1/2 cup sour cream
2 tablespoons sugar
1/4 cup apple jelly
1/4 cup fresh blueberries
1/3 cup sliced peeled kiwifruit
1/3 cup sliced fresh strawberries
1/3 cup seedless red grapes, halved
1/3 cup fresh blackberries
1/2 cup chopped peeled mango
1/2 cup clementine segments
1/2 cup fresh raspberries
Frozen whipped topping, thawed, optional

Steps:

  • In a shallow bowl, whisk eggs, cream, 1 teaspoon vanilla and cinnamon until blended. In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of cake in egg mixture. Place in skillet; cook until golden brown, about 2-3 minutes on each side. Remove and keep warm; repeat with remaining slices., Meanwhile, combine sour cream, sugar and remaining vanilla; set aside. In the microwave, melt the jelly. , To serve, arrange toast slices on a platter. Top with sour cream mixture and fruit; drizzle with melted jelly. If desired, serve with whipped topping.

Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 416mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM



Angel Food Cake with Espresso Mascarpone Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 25m

Yield 8 servings

Number Of Ingredients 8

2 tablespoons boiling water
2 tablespoons instant espresso powder
3/4 cup mascarpone cheese, at room temperature
1 cup whipping cream
1/2 cup confectioners' sugar
1 (12-ounce) purchased angel food cake
1/2 cup coffee liqueur
Unsweetened cocoa powder, for dusting

Steps:

  • Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
  • Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.

BONNIE'S ANGEL FOOD MACAROONS



BONNIE'S ANGEL FOOD MACAROONS image

These macaroons are quick and easy to make. We like to keep them on hand, especially when we want a little something sweet with our cup of hot chocolate or coffee. Pile some high on a pretty plate for your neighbor, too. I guarantee they won't forget your kindness! Eat them plain, or dip in chocolate. Enjoy! Photos are my...

Provided by BonniE !

Categories     Cookies

Time 20m

Number Of Ingredients 5

1 box angel food cake mix - about 16 ounces
1 1/2 teaspoons almond extract
1/2 cup water
3 cups of sweetened flaked coconut
~~ parchment paper to line baking pan. i also reuse it each time. cleanup is a snap. to bake the cookies, i use an aire gourmet baking sheet, which is an excellent baking sheet, and it is almost impossible to burn the cookies.

Steps:

  • 1. Line the baking sheet with parchment paper. (reuse for each batch) No need to grease. Preheat the oven to 350 degrees, and place rack in CENTER of the oven. Bake cookies 10 to 12 minutes, depending on your oven.
  • 2. You will need a box of angel food cake mix and a bag of flaked, sweetened coconut, almond extract and water.
  • 3. Using a hand mixer, mix the angel food cake and the water and extract together, on low, for one minute, then scrape the bowl and beat for one minute more. Gently fold in the coconut.
  • 4. Drop the cookies by heaping teaspoon onto the baking sheet, two inches apart. (I do mine with a tablespoon because I like them bigger, takes one minute longer to bake them in my oven)
  • 5. Bake for 10 to 12 minutes depending on your oven. Size of cookie also makes a difference in the time it takes to bake. Don't overbake the cookies! They should look like toasted marshmallows look when they are just barely starting to turn a tan color. See my photo.
  • 6. Remove from oven and cool on a wire rack.
  • 7. Here is how they look.
  • 8. Give a plate of these cookies as a gift!
  • 9. Enjoy!

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