Pink Lemon Angel Cake Valentines Recipe
Ingredients:
* 1 cup cake flour
* 3/4 cup sugar
* 12 egg whites, room temperature
* 1 1/2 teaspoon cream of tarter
* 1/4 teaspoon salt
* 1 1/4 teaspoon lemon extract
* 3/4 cup more sugar
* 4 drops red food color (or enough to make pale pink )
Directions:
Sift flour and sugar well. Combine whites with cream of tarter, salt and lemon extract. Beat until foamy. Beat in food color. Gradually add sugar, 2 Tbsp at a time beating until stiff but not dry peaks.
Fold in sugar and flour mixture carefully. Pour into an ungreased 10 inch tube pan. Bake in a 325F oven 35 to 45 minutes or until done. Invert to cool completely before removing.
Pink Mashed Potatoes
Ingredients:
* 4 potatoes
* 1/2 cup milk (heated in the microwave)
* 4 tablespoons butter
* Salt and pepper
* Red food color
Directions:
Peel potatoes and cut into 10-12 pieces, put in pot, cover with water and bring to a boil. Reduce the heat, and cook for about 20 minutes, until the potatoes are tender. Turn off the stove, pour the potatoes into a colander and shake to get the water off. Out the potatoes in a bowl; with an electric mixer or hand beater, beat the potatoes, butter and a little salt and pepper, adding the milk while you mix. Add food color carefully until it is a pretty color
Pink Peppermint Valentine Mold
Ingredients:
* 1 package (1/4 ounce size) unflavored gelatine
* 1/2 cup granulated sugar, divided
* 1/8 teaspoon salt
* 2 eggs, separated
* 1 1/4 cup milk
* 1/4 teaspoon peppermint extract
* 3 drops red food coloring
* 1 cup whipping cream, whipped
Directions:
In a medium saucepan (off the stove), combine gelatine, 1/4 cup sugar and salt; mix well and reserve.
In a medium bowl, beat together egg yolks and milk; add to gelatine mixture. Cook gelatine and egg mixture in saucepan over low heat, stirring constantly until the gelatine dissolves and mixture thickens slightly - about 5 minutes. Remove from heat and add peppermint extract. Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff, then fold into gelatine mixture; fold in whipped cream. Turn into a 5-cup heart-shaped mold; chill until firm.
|