Angel Lemon Delight Recipes

Steps:

• Preheat oven to 375°. Mix 1 cup sugar, flour, salt, egg yolks, juice and rind, butter, and milk together in order given. Beat until very smooth and creamy. Beat egg whites until stiff. Add 1/2 cup sugar and beat again. Fold into first set of ingredients. Pour into ungreased, shallow, 8x12-inch, glass baking dish. Set in a shallow roasting pan in 1 inch hot water. Bake, uncovered, for 40 minutes. Fun Fact: The Iditarod Trail Sled Dog Race, usually just called the Iditarod, is an annual sled dog race in Alaska, where mushers and teams of typically 16 dogs cover 1,161 miles in eight to fifteen days from Anchorage to Nome. The Iditarod began in 1973 as an event to test the best sled dog mushers and teams, evolving into the highly competitive race it is today. The current fastest winning time record was set in 2002 by Martin Buser with a time of 8 days, 22 hours, 46 minutes, and 2 seconds. Teams frequently race through blizzards causing whiteout conditions, and sub-zero weather and gale-force winds which can cause the wind chill to reach -100 °F. The race is the most popular sporting event in Alaska, and the top mushers and their teams of dogs are local celebrities. While the yearly field of more than fifty mushers and about a thousand dogs is still largely Alaskan, competitors from fourteen countries have completed the event including the Swiss, Martin Buser, who became the first international winner in 1992. Serve warm or cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Lightly spray a 13"x9"x2" pan with cooking spray.
• Combine cake mix and lemon pie filling in a bowl.
• Blend with an electric mixer on medium speed.
• When well blended pour into prepared pan.
• Bake 20 to 26 minutes.
• Remove from oven and cool to room temperature for about 1 hour.
• Prepare glaze by mixing powdered sugar and lemon juice.
• Using a small wire whisk, stir until smooth; set aside.
• When cake is cool, drizzle glaze all over it.

Steps:

• Cake: Preheat the oven to 375 degrees.
• Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it light). Set aside. Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until stiff and the sugar is dissolved, about 30 seconds more. Gradually add the sifted flour-sugar mixture and fold into the whites. Lastly fold in the lemon zest and vanilla extract. Pipe the batter into ungreased mini muffin tins. Bake until light golden brown, 12 to 15 minutes. Let the cakes cool in the pans, then run a knife along the edges to loosen them. Remove from the pans and place upside-down on a wire rack set over a sheet pan. Stir the lemon juice and powdered sugar together until smooth, creating a glaze. Pour over each cake until the tops are smoothly coated.
• Confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact. You now have several 1-inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4-inch by 3 inches each. Meanwhile, boil a kettleful of water. Pour about a quart of the boiling water into a saucepan, bring to a boil, add all the lemon rind, and boil 30 seconds. Drain in a strainer and rinse under cold running water. Repeat 2 times more, using fresh boiling water each time.
• Combine the 1 cup of sugar and 2 cups of water in a saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer until tender, about 1 hour. Drain in a strainer and let cool 15 minutes until cool enough to handle. Using your fingers, arrange the strips on a wire rack so that they do not touch each other. Let cool. Chop the lemon confit and sprinkle over the tops. Let set 30 minutes before serving.

Steps:

• Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.

Steps:

• Bake angel food cake as per directions.
• Trim off the crusts and break into bite size pieces.
• Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
• Cook in double boiler until thickened (coats spoon).
• Remove from heat and add 1 tbsp.
• unflavored gelatin softened in 1/4 cup of water to mixture and cool.
• Beat 6 egg whites till stiff and add 1/2 cup sugar.
• Fold whites into egg yolk mixture.
• Arrange 1/3 of cake pieces loosely in bottom of tube pan.
• Pour 1/3 of lemon custard mixture over cake.
• Continue until there are 3 layers ending with the custard mixture.
• Refrigerate overnight.
• Loosen and remove from pan.
• Frost with whipped cream.
• An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.

Steps:

• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.