Pink Angel Recipes

PINK ANGELS - A SQUARE RECIPE

Steps:

• Preheat the oven to 375°F. Grease an 8-inch square baking pan and set aside.

PINK ANGEL FOOD CAKE

Steps:

• Prepare cake batter and bake in 10-inch tube pan as directed on package, dissolving the drink mix in measure of water listed on cake mix package before beating with the dry cake mix.
• Cool 5 min. on wire rack. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Gently remove cake from pan.
• Slice cake. Serve topped with COOL WHIP and berries.

PRETTY-IN-PINK ANGEL FOOD CAKE

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.

THE PINK ANGEL

Steps:

• Fill a large wineglass about three-quarters full with ice.
• Add ingredients, and garnish with a lemon twist.

PINK ANGEL DESSERT

Steps:

• Place warm water in small saucepan and sprinkle gelatin on the surface. Let stand 3 to 4 minutes. Stir in sugar and place over low heat, stirring to dissolve sugar. Remove from heat and stir in lemonade concentrate. Chill in refrigerator until partially set, mixture should be the consistency of unbeaten egg whites, 10 to 20 minutes.
• Pour mixture into large mixing bowl and beat in evaporated milk until light and fluffy, 2 minutes. Tear angel food cake into bite sized pieces and fold into mixture. Spoon into a 9x5 inch loaf pan and freeze for 1 hour. Slice and serve.

PINK LADY SQUARES

Steps:

• BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
• Bake at 275 degrees five minutes, take out of oven and cool.
• TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
• Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
• Cool and ice with Lemon Icing.
• Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
• Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.

PINK PARTY SQUARES

Steps:

• Layer 1:.
• In a double boiler (or a metal bowl over a pot of boiling water, as I do) add; 1/2 cup butter, 1 cup brown sugar and 1 egg (well beaten). Stir constantly until smooth and shiny. Remove from heat and add 2 cups graham crumbs. Pack into 9x9 pan.
• Layer 2:.
• Stir together 3/4 of a can of sweetened condensed milk and 8 ounces coconut. Spread on graham layer.
• Icing:.
• Combine 1/4 cup butter with 2 cups icing sugar and 1 tbsp milk. Add a few drops of red food coloring, until a nice pink shade is reached, and stir until smooth. Spread on top of coconut layer.
• Refrigerate at least 3 hours.

PINK ANGEL

Steps:

• 1. Shake the first four ingredients well with ice. 2. Strain into a chilled martini glass. 3. Garnish with an orange peel twisted over the top of the drink. * This cocktail can be made with freshly squeezed juice from a POM Wonderful pomegranate or by using POM Wonderful 100% Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large POM Wonderful pomegranate will produce about 1/2 cup of juice.