ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE

ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE
We really liked.  So much better than store bought or boxed.  Loved strawberry sauce - would be good on ice cream.

Angel Food Cake
• 1 1/4 cups (125 grams) sifted cake flour
• 1 1/2 cups (300 grams) granulated white sugar
• 1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)
• 1 teaspoon cream of tartar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon McCormick® pure vanilla extract
• 1/2 teaspoon McCormick® pure almond extract

Roasted Strawberry Sauce
• 2 cups (250g) sliced fresh strawberries
• 2 tablespoons maple syrup
• 1/4 teaspoon McCormick® ground cinnamon
• 10 ounces of strawberry spread (or jam, jelly preserves)
• Cool Whip (optional)

Angel Food Cake
1. Heat oven to 350 degrees F and locate your angel food cake pan. Do not butter or spray or grease pan in any way.
2. In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour. (this is half of the sugar and all of the flour)
3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until foamy, about 2 minutes.
4. Add the cream of tartar, lemon juice, vanilla and almond extract, and salt and continue to beat until soft peaks form, roughly 2-3 minutes.
5. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form.
6. You may need to scrape down the sides of the bowl.
7. Remove bowl from stand mixer.
8. Sift the flour mixture (1/4 cup at a time) over the egg whites and using a rubber spatula, gently fold (do not stir) the flour into the egg whites.
9. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when the cake springs back when gently pressed or there are cracks over the top.
10. Immediately upon removing from the oven invert the pan and allow the cake to cool for about 1 1/2 hours.
11. When completely cool, run an offset spatula or knife around the sides and center tube of the pan to loosen the cake and then remove the cake from the pan.
12. Next, use the offest spatula (or knife) along the bottom and remove.
13. Set cake on cake stand.

Roasted Strawberry Sauce
1. Place sliced strawberries in a single layer on a baking sheet lined with parchment paper.
2. Drizzle evenly with syrup and sprinkle cinnamon on top.
3. Roast strawberries at 400F 10-12 minutes or until berries are tender and have begun to release their juices.
4. Place strawberry spread into a medium bowl. Dump roasted strawberries on top of spread and mix together with a fork.
5. If mixture seems too thick can add up to 1/2 cup warm water.
6. When ready to serve, pour some sauce (not all) over cake. Cut cake using either a very (very) sharp knife or a serrated knife. Use a 'saw' motion and try not to press the cake down as you cut. Place piece on a plate and drop a dollop of whipped cream on top. Cover with more strawberry sauce.
7. Repeat.

BLUEBERRY-CINNAMON SUNDAE

BLUEBERRY-CINNAMON SUNDAE
This is from The Friend Cookbook pg 41.  It is our favorite.  Easy to make.  Good on ice cream, waffles, pancakes or french toast.  Doesn't make lots - perfect for one meal or dessert.

1 cup blueberries (frozen or fresh)
1 T sugar or more to taste
1 T water
1/4 tsp cinnamon
---
1 pint frozen yogurt or ice cream

Toss the berries with the sugar, water and cinnamon in a small saucepan.  Set the pan over medium heat and bring the liquid to a boil.  Lightly mash some of the berries with a fork and continue simmering until the juices thicken a bit, about 1 minute.  Remove the pan from the heat and let the sauce cool for a couple of minutes.  Scoop the frozen yogurt into 2 bowls.  Spoon the warm blueberry sauce over each portion and serve immediately.

STRAWBERRY TOPPING

STRAWBERRY ICE CREAM TOPPING
http://www.browneyedbaker.com/2012/07/10/homemade-strawberry-ice-cream-topping/
This is so easy and yummy!  Goes very good over waffles or pancakes as well.  I only had frozen (1#) strawberries.  I thawed them and pulsed them a couple of times in the food processor.  We didn't add the 1/3 cup sugar since the strawberries already had sugar in them.  Worked great!

Yield: About 2 cups

Prep Time: 5 minutes | Cook Time: 5 minutes

1 pint fresh strawberries, rinsed, hulled and coarsely chopped
1/3 cup granulated sugar
1 teaspoon vanilla extract

1.  Set aside about 1/3 of the chopped strawberries.

2. Combine the remaining strawberries and sugar in a 2-quart saucepan over medium-high heat.  Bring the mixture to a boil and cook, stirring occasionally, for 5 to 10 minutes, or until the sauce thickens. Remove from the heat and stir in the reserved strawberries and vanilla extract. Allow the sauce to cool to room temperature before using. Leftovers can be stored in an airtight container or jar in the refrigerator for 2 to 3 weeks.

(Recipe adapted from Allrecipes.com)

BLUEBERRY SYRUP

BLUEBERRY SYRUP

I just love blueberry syrup. I love using the leftovers on ice cream.

This takes about 10-15 minutes to make. Makes quite a bit.

2 1/2 cups blueberries

1/3 cup sugar

1/2 cup orange juice

1 T cornstarch

2 tsp lemon juice

Combine blueberries, sugar and 1/4 cup orange juice in a sauce pan. heat on medium-high, stirring constantly. Blend cornstarch with remaining orange juice. Remove any lumps. Bring to a boil and and add sugar to mixture. Cook sauce at a low boil for 1 minute, stirring constantly. Remove pan from heat and stir in lemon juice. Sauce thickens as it cools.

BLUEBERRY SYRUP
This recipe comes from Taste of Home Family Collection pg. 29. It goes with Blueberry Sour Cream Pancakes. We really liked them.  This makes a lot of syrup.

1/2 cup sugar
2 T cornstarch
1 cup water
4 cups fresh or frozen blueberries

2 drops Orange or lemon essential oil

In a medium saucepan, combine sugar and cornstarch.  Gradually stir in water.  Add blueberries; bring to a boil over medium heat.  Boil for 2 minutes, stirring constantly.  Remove from the heat; cover and keep warm.

*Also see post BLUEBERRY-CINNAMON SUNDAE from Friend Cookbook pg 41.

FUDGE SAUCE

YUMMY SAUCE

This was from Kathleen Van Wagoner (LDS Foundation). We all really liked it. Good with ice cream, crackers and bananas. Easy to make!

30 caramels

1 c. chocolate chips

1/3 c. evaporated milk

Put in a microwavable dish heat for about 1 1/2 minutes then stir very well (the secret to making it good is the stirring). Put back in microwave for another minute and stir. You could also use the stove. Just put in saucepan and warm up. Yum! Yum!

Homemade DULCE DE LECHE is very yummy.  See Best Bites Cookbook pg 135 (autumn)
1 (14 oz) can sweetened condensed milk

Preheat oven to 425.  Pour sweetened milk in a pie plate or other shallow dish.  Cover tightly with foil.  Place in a bigger pan (roasting work good).  Fill with hot water until about halfway up the baking dish.  Bake for 60 minutes and then check.  Should be a rich caramel brown.  If not cook 15 more minutes.  Could take up to 90 min.  Cool then whisk until smooth.  Store in refrigerator.

FUDGE SAUCE

McCleve Cookbook 2nd edition pg 19. From Aunt Nancy. We really liked it!

HOT FUDGE SAUCE

Haven't tried, but would like to. McCleve first edition. A. Sherlene pg. 73.