ANGELS PASTA RECIPES
19 MAKE-AHEAD VEGETARIAN CASSEROLE RECIPES - BRIT - CO
Easy weeknight meals FTW.
Provided by Samantha Simon
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 6
Steps:
Nutrition Facts : Calories 300 - 600
19 MAKE-AHEAD VEGETARIAN CASSEROLE RECIPES - BRIT - CO
Easy weeknight meals FTW.
Provided by Samantha Simon
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 6
Steps:
Nutrition Facts : Calories 300 - 600
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19 MAKE-AHEAD VEGETARIAN CASSEROLE RECIPES - BRIT - CO
Easy weeknight meals FTW.
From brit.co
Reviews 5.0
Calories 300 - 600 per serving
From brit.co
Reviews 5.0
Calories 300 - 600 per serving
See details
HOW TO MAKE ANGEL FOOD CAKE - THE PIONEER WOMAN
Angel food cake really is the stuff of angels—light, fluffy, ethereal.
From thepioneerwoman.com
Total Time 1 hours 5 minutes
Category dessert, main dish
From thepioneerwoman.com
Total Time 1 hours 5 minutes
Category dessert, main dish
- Preheat oven to 325ºF. Do NOT grease angel food cake pan. Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside. In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks. Gradually add remaining sugar, 1/4 cup at a time, while mixer is running. Continue beating until mixture is glossy, smooth, and holds a stiff peak. In three additions, sift flour/sugar mixture over the top of the beaten egg whites and carefully fold. Once incorporated, spoon batter into the pan. Run a knife or a thin spatula through the batter to break up any air pockets. Smooth the top with the back of a spoon. Bake for 35–40 minutes, or until top is lightly golden and cracked, and cake bounces bake when lightly touched. Cool cake upside-down in pan, using a bottle in the center, the attached feet that are part of some pans, or handles balanced on something sturdy. Let cake cool completely, about 2 hours. Just before serving, place strawberries in a bowl with brown sugar. Stir and let sit for about 5–10 minutes to become syrupy. Run a knife along the edge and center tube of cake. Invert onto a cake plate and give the cake a few good shakes. If the cake does not release, repeat the steps. Cut with a serrated knife and serve with whipped topping and strawberries.
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