COCONUT ANGEL CLOUDS
Make and share this COCONUT ANGEL CLOUDS recipe from Food.com.
Provided by Chef Bronco
Categories Drop Cookies
Time 25m
Yield 36-48 cookies, depending on spoon size used, 36-48 serving(s)
Number Of Ingredients 4
Steps:
- Mix Angel Food cake with 1/2 cup water. Follow directions on cake mix bot and beat to medium stiff peaks. Add Coconut and fold in gently. Add pecans or almonds if you wish, again, folding in gently.
- Chill mix for 1 hour.
- Preheat oven just before removing chilled cookie mix.
- Drop on ungreased cookie sheet, by teaspoons or tablespoons, depending on the size of cookie you wish. Sometimes I like bigger cookies, sometimes just a bite or two.
- Top with additional coconut. Crushed nuts too, if you wish.
- Bake at 375 for 12-15 minutes, until tops look dry and bottoms are lightly browned. Remove from oven and cool for 2 minutes, on cookie sheet. Carefully remove cookies to cool completely.
- ENJOY!
Nutrition Facts : Calories 66, Fat 2.3, SaturatedFat 2, Sodium 57.1, Carbohydrate 10.6, Fiber 0.6, Sugar 5.3, Protein 1.3
ANGEL'S CLOUD
An elegant dessert. This is not a difficult recipe so please don't be discourage by the amount of time it takes to bake. Usually when I make this and it's in the oven, I do other things. I have made this recipe for over 40 years for special guests, holidays and my family only. It never fails to please and get praises. I have...
Provided by Bonnie Beck
Categories Other Desserts
Time 4h30m
Number Of Ingredients 9
Steps:
- 1. You must preheat the oven to 275* And you must have a kettle of hot water, but not boiling. I can't give you the exact amount of water as I don't know what size pans you will be using. The baking instructions will give the amount of hot water in inches you will need. Dust a bundt pan with white flour. Shake out any access. And set aside away from the stove and/or heat source.
- 2. Beat the egg whites in a large clean, dry, bowl until you have peaks, but are not dry.
- 3. Beat in gradually each sugar, alternating between each sugar until all is thoroughly incorporated. DO NOT over beat. I perfer to hand whip the sugars in, but you don't have to. I sift my powdered sugar, but you don't have to do this either.
- 4. Add the vinegar, tartar and vanilla. Don't worry about the vinegar smell. There is no taste or smell of vinegar when it is done. The vinegar is use to activate the Tartar.
- 5. Spoon mixture with a wooden spoon into a bundt pan evenly. Scrap the bowl clean. Gently with the back of the spoon smooth the Cloud out. Do NOT shake or bang the bundt pan...it will settle on it's own in the over. *You can use wooden chopsticks to help release any large air bubbles you think you might have by gently poking through the egg white mixture a few times.*
- 6. Ok..now this is where I will explain the hot water. You will need a pan that is deep, but not as tall as your bundt pan and larger then your bundt pan. I use an insert pan, but you could use your roasting pan or a large deep pyrex dish.
- 7. Place the pan you are going to use for the hot water in the warm oven. Pour about an inch of hot water in the pan. Place your bundt pan in the middle of the pan of hot water. Make sure the sides of the pans don't touch each other. There should be 2" of hot water, if there isn't..add more hot water carefully and slowly so not to splash the hot water till you have 2 inches. Don't go crazy and use a ruler...EYE IT. It's about the full lenght of your thumb.
- 8. Bake in a slow oven at 275* for 3 1/2 hours to 4 hours. Depending if you live in high altitude and/or how much hymidity you have. DO NOT OPEN THE DOOR!!! The top of the Cloud will have a light golden color to it when it is done. Remove from oven. Let cool on a rack. Run a clean cold knife around the edges. Place a serving dish over the top of the Cloud and invert. Shake gently to loosen onto serving plate. Refrigerate till completely chilled.
- 9. Whip the cream and gently add 1 Tablespoon of powdered sugar and a splash of extract. The powdered sugar will prevent the whipped cream from separating. Now fold in your fruit in gently. Saving a few berries for the top to decorate with. Frost the top and sides with the whipped cream. Refrigerate until ready to serve. I like to use mint leaves on the top with the fruit for color, adding them at the last minute before I serve it. Chill until ready to serve.
- 10. Notes: I use powdered sugar when I make Whipped cream..it keeps the cream from separating or running. I have used different flavored extacts and flavored sugars when making this..rose, lavendar, violet, lemon, orange, maple..you name it have use it. Including spices.
- 11. If you are baking this the day before I wouldn't frost it. I personally detest the flavor of whipped cream the next day. The way to get the best results when whipping cream is to place the bowl you are going to use to whip the cream in, in a bowl of ice.
CLOUD BREAD
Light and fluffy, this bread substitute lives up to its name. Use it as a low-carb option for sandwiches
Provided by Miriam Nice
Categories Lunch
Time 30m
Yield makes 8 pieces
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and line 2 large baking sheets with baking paper, then grease well with butter or oil.
- In a large bowl and using electric beaters, whisk the egg whites together until stiff peaks form. You should be able to carefully turn the bowl upside down without it falling out.
- In another bowl, put the egg yolks, cream cheese and cream of tartar then whisk together (no need to wash the beaters first) until smooth, pale and frothy. Next, fold the egg whites, a spoonful at a time into the yolk mixture, be as gentle as you can with this so you don't knock out too much of the air and finally fold in the nigella seeds and season with salt and pepper.
- Carefully dollop the mixture onto the prepared baking sheets, if the mixture is a little runny when you get to the bottom of the bowl don't use the last few spoonfuls - only use the really fluffy mix on the top. Bake for 20 mins or until lightly golden and craggy on top. Allow to cool for a few moments before carefully removing from the paper with a palette knife.
Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
LEMON ANGEL CLOUD CAKE
2 ingredient cake, 2 ingredient frosting, light and fluffy and very lemony! Similar recipes here but nothing exactly like it. One of my Hubbys favorite desserts!!!!!
Provided by Chef Bronco
Categories Dessert
Time 1h5m
Yield 1 cake, 10-15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Mix Angel Food cake mix and Lemon Pie filling. Have mixer on medium high and blend well, almost to the fluff stage. Pour in greased 9X13 greased pan (I used butter flavored spray).
- Bake 35-40 minutes or until top is lightly browned, top is cracking and dry-looking but shiny. Turn off oven and let cake remain in oven for 10 minutes. Remove and let cool completely and when completely cool, turn out on rectangle cake board or cookie sheet covered with wax paper.
- Mix lemon jello with container of Cool Whip. Frost cooled cake and enjoy a cloud of light lemony goodness. ENJOY!
Nutrition Facts : Calories 346.1, Fat 11.7, SaturatedFat 9.9, Sodium 272.7, Carbohydrate 56.8, Fiber 0.1, Sugar 37.9, Protein 5.3
MERINGUE COOKIES OR CLOUD COOKIES
In our family, we call them "Nothin' Cookies" because they are so light and fluffy. Very addictive!
Provided by Marg CaymanDesigns
Categories Drop Cookies
Time 40m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
- Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts.
- Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes).
- Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.
ANGEL LUSH
See how quick and easy our delicious Angel Lush is to make. Our step-by-step instructional video breaks it all down for you. You'll be able to wow your next crowd with the impressive looks and exquisite tastes of our Angel Lush, no problem.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Mix pineapple and dry pudding mix in medium bowl with whisk until blended. Stir in COOL WHIP.
- Stack cake layers on plate, filling layers and topping dessert with pudding mixture.
- Refrigerate 1 hour. Top with berries just before serving.
Nutrition Facts : Calories 130, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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