Lemon Ricotta Cookies

Lemon Ricotta Cookies

Print Friendly, PDF & Email

Lemon Ricotta Cookies

These are gourmet to the ‘t’!    Very tender, delectable, a smooth burst of lemon and always a favorite.    A very important component for these cookies, is to use fresh lemons. Purchase lemons that smell  fresh  and the skin is yellow for best results.

 

Lemon Ricotta Cookies

Ingredients:

Cookies:

2 ½ cups flour

1 tsp.baking powder

1 tsp. salt

1 stick butter, softened

2 cups sugar

2 eggs

15-16 oz. whole milk ricotta cheese

3 Tbl. fresh lemon juice

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 – 3 ½ Tbl. fresh lemon juice

1/2 tsp. vanilla

1 lemon, zested

1/2 – 3 tsp. water, use as needed to thin to desired consistency

Directions:

Preheat oven to 350 degrees. Prepare the lemon. First wash and rinse thoroughly.Ricotta Lemon Cookies

Roll the lemon on the counter which will make it release more juice.Ricotta Lemon Cookies

Grate the outside of the lemon, but use care to just scrape the top of the yellow. The white section is called a pith  and can make it bitter.Ricotta Lemon Cookies

Cut the lemon in half and juice the lemon with a fork or other kitchen tool into a strainer to catch the seeds.Ricotta Lemon Cookies

In a medium bowl combine the flour, baking powder and salt. Set aside. In a large bowl combine the butter and sugar. With an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incororporated.

Add the ricotta cheeseRicotta Lemon CookiesAdd in the lemon juice and lemon zest. Stir in the dry ingredients.Ricotta Lemon CookiesLine 2 baking sheets with parchment paper. Spoon the dough (about 1 1/2 Tbl. for each cookie) onto the baking sheets.Add in the lemon juice and lemon zest.Lemon Ricotta CookiesBake for 15 minutes, until slightly golden at the edges and when you lightly touch them, they spring back.Lemon Ricotta Cookies


Remove from the oven and let the cookies rest on the baking sheet for 10 minutes. Put cooling racks over pieces of waxed paper. Remove cookies from baking sheet and place on cooling rack. Do this until all the cookies are baked. When all the cookies are baked, prepare glaze. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.Lemon Ricotta Cookies

Spoon about ½ tsp. onto each cookie and use the back of the spoon to gently spread.Lemon Ricotta Cookies

Allow the glaze harden for 30-60 min. Store in an air-tight container. Ricotta Lemon Cookies

Copyright, Recipe by foodnetwork, slightly adapted by Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.

Rice Krispie Treats

Stay-Soft BEST Ever Rice Krispie Treats and Pops

Print Friendly, PDF & Email

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

One of the BEST things in life is a GOOD soft, tasty Rice Krispie treat! 

But it has to be soft.

Yummy marshmellowy.

A little gooey, but not real sticky or that’s just a mess.

Most important it needs to have great flavor and not be bland and tasteless.

Do these sound like your kind of perfection in a Rice Krispie Treat?

If it does, and you love them like I enjoy a really good one, then I have the perfect recipe for you!

Making these soft delicious treats in a pan to cut into the usual bar, which is great. But I have a something special for you!  It’s a simple and clever way to have fun eating them, and of course, sharing them too.

These stay-soft best ever rice krispie treats and pops are  a family favorite.  Not only because they are very inexpensive to make, they are so simple, you’ll make them up often with the kids or grand kids as a quick and easy dessert and special treat.

 

 

Stay-Soft BEST Ever Rice Krispie Treats and Pops

Ingredients:

4 Tablespoons butter (1/2 stick)

10 oz. mini marshmellows (or large ones in a 10 oz. bag)

5  1/3 cup of rice krispie dry cereal

*Additional 1-4 Tablespoons of additional butter

Optional:  Biscuit cutter, melting chocolate buttons or chocolate chips, sprinkles, parchment paper, cellophane bags, -use the right sized cutter with the bag:), ribbon

 

Directions:

Using some of the additional butter (1-2 Tablespoons), lightly butter either a 9″ x 13″ cake pan or a jelly roll pan that has sides; depending on how thick you want to make your treats.

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Pre-measure your rice krispie dry cereal into a bowl.

Set it aside. 

If making Pop’s lay a piece of parchment out near you, but not in your way of working.  

In a large saucepan, melt the 4 Tablespoons butter (1/2 stick) over low heat.  

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Add in the marshmallows and stir continually.

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Keep stirring until they are completely melted – being careful not to burn them.

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Remove the pan from the heat and gently stir in the rice krispie cereal.

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Folding in until it is completely covered

Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Spread the mixture into the buttered pan of your choice.  Using buttered hands (with the rest of the butter), pack it down firmly if you are going to cut out shapes.

Allow the mixture to cool completely in the pan.

Cut them into bars for the original treat.

 Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Store in an airtight container to keep them soft and perfect.

 

 

To make the POP’S, using a muffin or biscuit cutter (or anything that is round and will go through the depth of the mixture and cut)

push through to the bottom, using a firm pushing down motion.Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Take your circle out and push a craft stick into the center of one end to make a POP.

Do this with all of your POP’s until you cannot cut anymore shapes out.  

Put your melting buttons or chocolate chips into a microwavable bowl.  Heat for 30 seconds and stir.  Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Repeat this process until the chocolate is completely smooth and warmed through, but not hot.Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Dip one of the POP’s into the chocolate, helping with a spatula, spoon, or another utensil to cover up as far as you desire, and also to help scrap off the backside and make the chocolate layer more even all around.Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Cover with sprinkles (or heath bits as shown) while with chocolate is still wet on the POP. Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

Lay on the prepared parchment paper and allow the POPs to set up. Rice Krispie Treats

Easy, quick and delicious Rice Krispie Treats

To make them even more presentable for gifts, etc.  have cellophane bags that are larger than the POPs.   

Put the POP end into the bag first so the stick may sticking out of the bag; depending on the length.

Now tie with ribbons, or whatever you desire. 

Makes a great gift, take-home treat, oh there are so many uses for this scrumptious treat.  

Copyright Carrie Groneman, A Mother’s Shadow, 2019

Recognize a blessing and be a blessing today.

Banana Bread

Shirley's Banana Bread

Print Friendly, PDF & Email

Shirley’s Banana Bread

Shirley’s Banana Bread

Don’t you hate dry, un-flavorful banana bread?

I can show you how to make banana bread that is BURSTING with flavor, extremely tender and I learned from the BEST – My Grandma Shirley.  She taught me some tricks of how to make amazing banana bread that even people who swear they hate it, like mine.

To make this bread is very simple, just go to the next page and I’ll show you how.





Shirley’s Banana Bread

Ingredients:

1 cup granulated sugar

1 tsp. salt

1/2 cup shortening (butter flavor is best if available)

2 eggs

2 cups flour

1   1/2 Tbl. butter milk (best)  OR  1 tsp. vinegar in 1  1/2 Tbl. milk (to make it sour)

1 tsp. baking soda dissolved in  1   1/2 Tbl. butter milk  (best)  OR  dissolve soda in  1   1/2 Tbl. water

 4 bananas WELL ripened and mashed *Notice from the

This picture shows how dark they are, and they really could have been a tad bit riper too.

Shirley’s Banana Bread



Directions:
Preheat oven to 335 degrees (if your oven will not let you adjust to this temperature, 350 will work, just keep a close eye on the bread).
Prepare bread pans with cooking spray or parchment paper and cooking spray – this allows the bread to come out nicely and not leave chunks in the pan when cooked. You will get the following out of one recipe:   
1 pan 9×4  or  2 pans 4×8  or  4 pans 3×5
Mix all the ingredients in a large bowl until well combined.

There will be bits of the shortening that do not mix in completely, but that’s ok.Shirley’s Banana BreadPour the batter into the desired pan(s), tap gently a few times on the table or counter to release air bubbles, then place the pans into the preheated oven.

The cooking time will depend on the size of pans you use. If using smaller pans, the cooking time will be less, the larger pans will require a longer the cooking time.  Basically, it will be anywhere from 20 minutes to 1 hour.


The trick is (besides the very ripe bananas and buttermilk) is to take the bread out of the oven when there is a little bit of the bread on the toothpick when you insert it into the middle of the bread. It must be a little bit of crumbs, not raw batter.Shirley’s Banana Bread



Let the pans sit on a cooling rack for 10 minutes or so, then tip out the bread and let it cool ALMOST completely.

Now either eat

 OR wrap in plastic wrap or put it into a zip lock bag. This will help to retain its moisture making it wonderfully tender, moist and so delicious.  

Enjoy in the next couple of days, or freeze for up to 3 months.Shirley’s Banana BreadRecipe and copyright by Carrie Groneman, A Mother’s Shadow, 2013  (recipe from Shirley)
Recognize a blessing and be a blessing today.




A cold pasta salad using rotini pasta that has grapes, celery, crisp apples, smokey Gouda cheese and toasted almonds. All topped with a creamy poppy seed mayonnaise dressing for a perfect dish

Best Chicken Pasta Salad

Print Friendly, PDF & Email

A cold pasta salad using rotini pasta that has grapes, celery, crisp apples, smokey Gouda cheese and toasted almonds. All topped with a creamy poppy seed mayonnaise dressing for a perfect dish

Carrie’s Chicken Pasta Salad

My husband and I love a really good pasta salad, so I tweaked and experimented and created the Best Chicken Pasta Salad, which I named after me:) 

With it’s creamy perfectly balanced flavored dressing, crisp  tart apples, smoky Gouda cheese, velvety avocado, crunchy almonds; combined with the other scrumptious ingredients, we think you will agree too that this is the Best Chicken Pasta Salad!

This will generously serve 4-6 adults with a loaf of crusty bread.

It’s a great recipe for a picnic, just be sure to keep it cold because of the mayonnaise and the chicken.

Carrie’s Chicken Pasta Salad

Salad Ingredients:

2-3 green apples, cored and cut into small bite-sized pieces; my handsome hubby prefers I peel the skin off, so that’s a personal preference too (the tart balances the other flavors and compliments the smokey cheese)

3-4 cups of cooked chicken,  A rotisserie chicken is fabulous here and what I generally use.

3/4 – 1 cup celery, chopped into small pieces

8-12 oz. Gouda cheese, cut into small pieces (the package of sliced is the usually the most cost effective, just dice it up)

2-3 avocados, diced

2 cups seedless red grapes, cut in halves (they look pretty, but can use green grapes if they are sweeter and in season)

1 cup sliced almonds, toasted* and cooled

16 oz / 1 lb. package of Rotini style pasta (corkscrew type to hold all the good dressing in and sturdy enough for the other ingredients – use a GOOD brand or it falls apart when you add in the other ingredients.  I prefer Barilla pasta)

 

Dressing Ingredients:

16-18 oz. light mayonnaise (2 – 2 ¼ cups), only real mayo here, please don’t use Miracle Whip.  You can use regular if you’d prefer over light

1/2 cup light sour cream (you can use regular instead of light)

1 ½ Tbl. poppy seeds

2 Tbl. honey

5 Tbl. lemon juice (bottled or fresh)

3 Tbl. seasoned rice vinegar

1/2 tsp. Montreal Steak Seasoning

1/2 – 1 tsp. roasted garlic seasoning, optional, but balances the sweet nicely – I use McCormick Grill Mates Roasted Garlic & Herb

1/2 tsp. Emerill’s original seasoning




Directions:

First toast the nuts as shown below*

Cook pasta as directed on package.

When the pasta is al dente (not mushy or too soft), rinse and drain to remove the starch so it isn’t sticky and clumpy later after it sits.

While the pasta is cooking, combine the salad ingredients in a large bowl.

Combine all the dressing ingredients in a small bowl and mix well.

Pour the dressing ingredients over the salad ingredients and combine gently.

Gently toss in the pasta and fold till all mixed through.

 It is best to serve this salad chilled for at least an hour. It sits well over night too.

Carrie's Chicken Pasta Salad *To toast nuts, pour them into a non-stick pan and cook over medium to high heat, stirring constantly until the nuts are a slightly browned.

It only takes a few minutes but it brings out a delicious deep flavor.
Picture1

 

My Carrie’s BEST Chicken Pasta Salad would be perfect to take to a neighbor, friend or family member in need.  If you’d like to know more, I have this post:  What You Need To Know About Taking In A Meal They Will Want To Eat

And even more information at    How Can I Help When Someone Is Sick And Show I Care?

A cold pasta salad using rotini pasta that has grapes, celery, crisp apples, smokey Gouda cheese and toasted almonds. All topped with a creamy poppy seed mayonnaise dressing for a perfect dish

Carrie’s Chicken Pasta Salad

Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2018

Copyright and recipe by Carrie Groneman, A Mother’s Shadow, 2013, 2018

Recognize a blessing and be a blessing today.

 

 




Raspberry Heaven

Raspberry Heaven Salad or Dessert

Print Friendly, PDF & Email
Raspberry Heaven

Raspberry Heaven

My friend Natalie brought this bowl of heaven to our book club and called it a salad, but I think it could be a dessert or midnight snack.  It is absolutely amazingly light and delicious.  I am so glad she brought this to share and allowed me to bring it to you!




 

Raspberry Heaven

Ingredients:

2 (3 oz each) boxes of Jello brand Tapioca pudding

1 small box Raspberry jello

3 cups water

8 oz. cool whip

12 oz. frozen raspberries or mixed berries





Directions:

Combine the water both boxes of tapioca pudding and jello in a saucepan.

Raspberry Heaven

Bring this to a boil stirring constantly; boil for 1 minute.Raspberry Heaven

After the 1 minute, transfer to a bowl.Raspberry Heaven


Cover with a lid or plastic wrap, then let it sit in the refrigerator for at least 4 hours.Raspberry Heaven

Just before serving, fold in the cool whip and bag of frozen berries.  (I poured the jello and tapioca mixture into a larger bowl for this step)Raspberry Heaven

Serve and enjoy!

Raspberry Heaven

Recipe from Natalie Woll, Copyright Carrie Groneman, A Mother’s Shadow, 2015

Recognize a blessing and be a blessing today.




A nice plate with a moist flavorful gluten free chocolate cake. A decadent glaze of melted chocolate drizzled over the cake with chocolate chips sprinkled on top

Best Gluten Free Chocolate Lovers Dream Cake

Print Friendly, PDF & Email

A nice plate with a moist flavorful gluten free chocolate cake. A decadent glaze of melted chocolate drizzled over the cake with chocolate chips sprinkled on top

Best Gluten Free Flavorful Chocolate Moist Cake

This really is THE Best Gluten Free Chocolate Lovers Dream Cake.

Can a  Gluten Free chocolate cake be moist, flavorful and really good?

YES!

For health reasons, or as a lifestyle choice, do you eat Gluten Free, but then feel cheated in taste?

You won’t with this BEST Gluten Free Chocolate Lovers Dream Cake.  A piece of this will take you to the moon and back on a CHOCOLATE carpet ride!

I asked my friend Dorthy for a great recipe, who must eat gluten free, and that girl loves chocolate.

She didn’t disappoint.

I’m telling you, talk about decadent! I would describe this Gluten Free Chocolate Lovers Dream Cake somewhere between a molten lava cake, a brownie and a really good piece of chocolate all rolled into one.

You can serve this BEST Gluten Free Chocolate Lovers Dream Cake with confidence for those who needed gluten free foods so they won’t feel separated as guests in your home, and even to those who don’t eat gluten free because EVERYONE will enjoy this delicious dessert.

Thank you Dorthy for this luscious recipe!!!

For another yummy gluten free treat check out my BEST and EASY White Chocolate Puff Corn, Corn Pops or Corn Puffs 

 

 

Best Gluten Free Chocolate Lovers Dream Cake

Ingredients:

22 oz. gluten free chocolate cake mix (King Arthur is preferred)

1/2 cup chocolate milk

1/3 cup melted butter

12 oz. package semi-sweet chocolate chips, Guittard gold & red bag are gluten free, Non GMO and Peanut Free (and very reasonably priced)

16 oz. sour cream

small package (4 serving box) of KRAFT chocolate fudge instant pudding

3 eggs

 

GF Chocolate Cake

Directions:

Generously grease a 12 cup bundt pan with cooking spray.

Mix all the ingredients together except the chocolate chips until well blended. 

Gluten Free Chocolate Cake

The batter will be very thick.

Mix in the chocolate chips.

Gluten Free Chocolate Cake

Pour into the bundt pan.

Bake at 350 degrees for 55-60 minutes or until it tests done with a toothpick (mine cooked about 15 minutes longer), and the top springs back when touched lightly in the center.

Cool in the pan for 10 minutes.Gluten Free Chocolate Cake

Turn the cake onto a serving plate and let cool completely.

 

To make the glaze.

Ingredients:

1/2 cup semi-sweet chocolate chips, Guittard gold & red bag are gluten free, Non GMO and Peanut Free (and very reasonably priced)

2 Tablespoons butter

2 Tablespoons corn syrup

1 teaspoon water

Combine all the ingredients together in a pan over low heat.GF Chocolate Cake

Stir frequently until mixture is smooth and the chocolate chips are melted.GF Chocolate Cake

Directions:

Drizzle the glaze over the cake.

Serve.A nice plate with a moist flavorful gluten free chocolate cake. A decadent glaze of melted chocolate drizzled over the cake with chocolate chips sprinkled on top

Adapted by Carrie, Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2018

Recognize a blessing and be a blessing today

Freezer Jam

Easy Strawberry Freezer Jam

Print Friendly, PDF & Email

Freezer Jam

Best Easy No Cook Strawberry Freezer Jam

Easy Strawberry Freezer Jam

Have you ever wondered how to make strawberry freezer jam?

Well, I have taught so many people how to make freezer jam that I’ve lost count now, and I can teach you too!

This type of  homemade Freezer Strawberry Jam is so delicious because it uses fresh fruit; making the taste absolutely phenomenal. 

Seriously,  there’s no comparison to the purchased type. As you spoon or slather on the taste of summer strawberries, you’ll think of relaxing sunshine and unwind while you enjoy, 

It’s best to make this recipe when the strawberries are peak freshness, in season and inexpensive and economical. 

I like to store the prepared jam in small individual freezer bags so I have it available anytime of the year. The containers and baggies I double protect by placing them in a larger bag, before storing in the freezer.

Here’s a nifty trick:  I keep a shoe box in my freezer where I place the freezer jam filled baggies which prevents them from sliding around and getting lost in the shuffle of any other food in the freezer. It also makes them easy to find and rotate

Another idea, is to make up batches of the easy no cook strawberry freezer jam, pour it into small containers with tight fitting lids, and freeze it (as directed on the package) to give as gifts for Mother’s Day, Father’s Day, birthdays — or just because. Click HERE for the free labels I had made just for you!

This delicious Easy Strawberry Freezer Jam would be so yummy on my moist homemade CornBread or for a special treat on the No Sour Dough Start Artisan Bread , now that would be amazing! Let’s make jam!!!




No Cook Strawberry Freezer Jam

Ingredients:

1 box of pectin. 

2 quarts of strawberries *disclaimer:  If any of the berries look like you will have to trim off spots, or areas that are not ripe, buy a bit more.  If you have extra berries….nummy, you get to eat them!  (check on the box/instructions of pectin for amount to be sure)

4 cups of white sugar (again, check the box/instructions of the pectin)

Containers with tight fitting lids  (disposable or even glass jam jars would make darling gifts) that hold 1/2 cup to 2 cups / zip lock freezer baggies. 




Directions:

Wash and dry the containers you have chosen; not necessary with new freezer baggies. Easy Strawberry Freezer Jam

est Easy No Cook Strawberry Freezer Jam

Cut the strawberries into large chunks, if you like some texture to your jam. 

 

If you like a smooth jam, simply chop the berries really small.

Now, with the chunked berries, mash them a little with a potato mashers IF you like little bits of fruit in your jam.

Easy Strawberry Freezer Jam

Best Easy No Cook Strawberry Freezer Jam




In a separate bowl measure the exact amount of prepared fruit as called for in the recipe – don’t be tempted to add or decrease.

In another bowl measure the exact amount of sugar no less or no more – the exact amount called for.

This step prevents mistakes!

Easy Strawberry Freezer Jam

Best Easy No Cook Strawberry Freezer Jam

Stir the sugar into the prepared fruit, mix it well and let it stand for 10 minutes stirring frequently – no cheating here!   

Pectin, which is what causes the jam to set up, is in the box along with the instructions.

Take out the packet and pour it into a small saucepan adding in the required amount of water (which you will find on the instruction sheet in the box). 

The mixture will start out lumpy, but keep stirring until it comes to a boil on high heat.Easy Strawberry Freezer JamStir CONSTANTLY!!!  It burns easily and you don’t want to waste it. 

Boil, still stirring for 1 (ONE) full minute. 

Remove the pan from the heat and stir the pectin mixture into the fruit.

Stir constantly until the sugar is COMPLETELY DISSOLVED and no longer grainy, about 5 minutes.  

This is very important or your jam will ‘sugar’ and be grainy, very distasteful to eat.




Notice my little trick of lining a measuring cup with the baggie so I can fill it easily,

Pretty snazzy, right!

Fill whatever containers you desire. 

Disposable, baggies, glass… Make sure to date and label them. 

IMPORTANT STEP:  You must let the jam, in the baggies or containers sit at room temperature for 24 (count ’em 24) hours

This allows time for the sugar to completely dissolve and the pectin to do its work.

  • AFTER 24 hours, the jam is ready to eat, put in the freezer and take to someone who could use a little happiness.
  • Note:  When the jam is in the freezer, it never completely sets up hard because of the sugar content, so don’t worry when it’s not solid.
  • When taking the jam out of the freezer, allow it to thaw in the refrigerator.
  • Refrigerated jam will last up to 3 weeks and in the freezer for 1 year.
  • This jam is amazing in homemade shakes, on waffles or pancakes (click HERE for my recipe) on toast, you name it!

 

TAGS & LABELS

I hope you enjoy these labels or tags I had created just for you to use with your Freezer Strawberry Jam.  You will find them HERE


You can easily gift this Freezer Strawberry Jam in a basket with biscuits, such as these my very favorite ones that stay tender and moist.  They are so easy to make and you can find them in my Cookbook, Carrie’s Cooking For Keeps, which is HERE and HERE

Be creative when thinking about what to put your jam in. Jars from the Dollar Store make adorable containers for this Homemade Freezer Strawberry Jam.

Baked frozen roll dough, a filled cute jar with an attached label you can get HERE would make anyone feel extra to receive your delicious homemade Strawberry Freezer Jam. 

Spread the sweetness and make someone’s day better as you gift a bit of your yummy, easy to make homemade Freezer Strawberry Jam. 

Recognize a blessing and be a blessing today.

Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018




Fresh Strawberry Angel Food Cake

Almost Trifle Stuffed Angel Cake


Print Friendly, PDF & Email

Fresh Strawberry Angel Food Cake

Fresh Strawberries with Angel Food Cake make this a trifle and a dessert in one!

What do angels eat?  I dare say this would be it!

I mean seriously, look at this extraordinary dessert!!! It’s beautiful and don’t you want a slice…plate of it now?

Do you like Angel food cake?  It’s at the top of my favorite desserts list. It could only get better when you combine it with sweet strawberries and whipped cream.  Now THAT my friend’s is paradise, which is why I say angels ask for it:)

I’ll show you how to make this stunning cake.  You’ll look like a professional baker with my easy to follow, step-by-step tutorial pictures on the following pages, so let’s make one together!

Stuffed Angel Cake Delight

Ingredients:

1 store bought angel food cake  *I used a large one, about 22-26 oz.

14 oz. can sweetened condensed milk *can use low fat or fat free

3 Tbl. lemon juice

2 tsp. almond extract

1 Tbl. vanilla extract

16 oz. prepared topping, such as Cool Whip *can use low fat or fat free   – I normally prefer fresh whipped cream, however prepared whipped cream such as cool whip holds up longer and performs better in this particular recipe

1 lb. fresh strawberries

3 oz. sliced almonds, optional

Directions:

Dry toast the almonds in a fry pan over medium heat.

Stir constantly, watching closely and take the pan off the heat as soon as the nuts begin to turn brown.Stuffed Angel Food DelightIn a medium mixing bowl, combine the sweetened condensed milk, lemon juice, almond extract and vanilla extract.

Mix well.Stuffed Angel Food DelightStir in the prepared topping.Stuffed Angel Food DelightChill for 10-15 minutes.Stuffed Angel Food Delight

 

 

Meanwhile, using a serrated bread knife, cut 1-inch off from the top of the cake.Stuffed Angel Food DelightCarefully remove the top layer and set it aside.

Then, with the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of the cake intact; creating a tunnel.

Using your fingers, carefully hollow out the cake between the two cuts, using care not to remove the bottom of the cake.  

Tear the hollowed out pieces into a little larger than bite sized pieces and place into a medium bowl.Stuffed Angel Food DelightHull the stems off the tops of the strawberries; cut into bite sized pieces.  Stuffed Angel Food CakeSet aside. 

Pour approximately  1 – 1 1/4 cups) of the chilled whipped topping (such as cool whip) mixture into a bowl,

Leaving the rest in another bowl.Stuffed Angel Food DelightCombine together the angel food cake chunks, the cut up strawberries and the approximately one cup of the whipped cream mixture.Stuffed Angel Food Cake

 

Spoon the whipped topping and strawberry mixture into the tunnel of the cake, packing in as needed to make it level on the top.Stuffed Angel Food DelightOn a serving plate, put pieces of waxed paper that can be pulled out easily after the cake is decorated.

Place the cake on top of the waxed paper pieces.

Place the top of the angel food cake back in its place. 

Use the remaining whipped cream mixture to frost the entire cake.Stuffed Angel Food DelightSprinkle with the cooled toasted almonds.

Gingerly pull out the pieces of waxed paper for a clean area around the cake.Stuffed Angel Food DelightChill until ready to serve.

Make and serve the same day.   The reason to make and serve the same day is because fresh berries ‘weep’, meaning they release their own liquid; which will cause the cake to go soggy or break down.Stuffed Angel Food DelightRecipe adapted slightly from butterwithasideofbread.com. 

Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today