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Angel Food Cake
ANGEL FOOD CAKE THE TAMPA TRIBUNE
Drizzle over bought angel food cake, or home-
made any one of the following sauces.
Amaretto-almond Sauce
Mississippi Mud Sauce
Caramel-Coffee Sauce
Blueberry Sauce
SEE SAUCES.
Card 1 Back: blank
---
# Angel Food Cake
*The Tampa Tribune*
## Ingredients
- Store-bought or homemade angel food cake
- One of the following sauces (see Sauces section):
- Amaretto-Almond Sauce
- Mississippi Mud Sauce
- Caramel-Coffee Sauce
- Blueberry Sauce
## Instructions
1. Drizzle any one of the following sauces over a store-bought or homemade angel food cake: Amaretto-Almond Sauce, Mississippi Mud Sauce, Caramel-Coffee Sauce, or Blueberry Sauce.
2. See Sauces section for individual sauce recipes. -
Angel Food Supreme
Card 1 Front:
ANGEL FOOD SUPREME THE ORLANDO SENTINEL
1 cup Softasilk cake flour
¼ cup plus 2 TB. sugar
12 egg whit es (1½ cups)
1½ tsp. cream of tartar
¼ teaspoon salt
3/4 cup sugar
1½ teaspoons vanilla
½ teaspoon almond extract
Heat oven to 375 degrees. Stir together
flour and first amount of sugar. Set aside.
In large mixer bowl, beat egg whites, cream
of tartar and salt until foamy. Add second
amount of sugar, 2 TB. at a time, beating on
Card 1 Back:
high speed until meringue holds stiff peaks.
Gently fold in flavorings. Sprinkle four-sugar
mixture, ¼ cup at a time over meringue, folding
in gently just until flour mixture disappears.
Push batter into an ungreased 10x4" tube pan.
Gently cut through batter.
Bake 30-35 minutes or until top springs back
when touched lightly with finger. Invert tube
pan on funnel; let hang until cake is completely
cool.
Makes 16 servings.
TEST KITCHEN NOTES: If desired top cake with
favorite glaze, whipped cream, or most beautiful
berries. This recipe was included in a compre-
hensive but aging copy of Betty Crocker's Cook-
book. Calories-76; fat-0g; carbohydrates-15.9g;
cholesterol-0; sod ium 73-milligrams
---
# Angel Food Supreme
*The Orlando Sentinel*
*Makes 16 servings*
## Ingredients
- 1 cup Softasilk cake flour
- 1/4 cup plus 2 Tbsp sugar
- 12 egg whites (1 1/2 cups)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 3/4 cup sugar
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
## Instructions
1. Heat oven to 375°F.
2. Stir together flour and first amount of sugar (1/4 cup plus 2 Tbsp). Set aside.
3. In large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.
4. Add second amount of sugar (3/4 cup), 2 Tbsp at a time, beating on high speed until meringue holds stiff peaks.
5. Gently fold in flavorings (vanilla and almond extract).
6. Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until flour mixture disappears.
7. Push batter into an ungreased 10x4" tube pan. Gently cut through batter.
8. Bake 30–35 minutes or until top springs back when touched lightly with finger.
9. Invert tube pan on funnel; let hang until cake is completely cool. -
Angel Gingerbread
Angel Gingerbread -
1/2cup sugar, 1/4cup molasses, 1/4cup shortening,
1egg, 1cup flour 1 level teas. soda - 1/2cup
boiling water — salt, ginger or nutmeg —
Sift flour, sugar, salt and ginger together twice - Add mol.
shortening and well beaten egg. Lastly add boiling
water in which the soda has been dissolved —
Ivaloo no. 80 Carrie Velano —
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---
# Angel Gingerbread
*From Carrie Velano*
## Ingredients
- 1/2 cup sugar
- 1/4 cup molasses
- 1/4 cup shortening
- 1 egg
- 1 cup flour
- 1 level tsp baking soda
- 1/2 cup boiling water
- Salt, to taste
- Ginger or nutmeg, to taste
## Instructions
1. Sift flour, sugar, salt, and ginger together twice.
2. Add molasses, shortening, and well beaten egg.
3. Lastly, add boiling water in which the soda has been dissolved. -
Angel Pie
ANGEL PIE
4 egg whites
¼ teaspoon cream of tartar
1 cup sugar
4 egg yolks, beaten
1 cup whipping cream
½ cup sugar
3 tablespoons lemon juice
2 tablespoons lemon rind, grated
Beat egg whites until frothy, sprinkle
cream of tartar over them and continue
beating until frothy and wet in appear-
ance. Gradually add the 1 cup sugar, beat-
ing until sugar is well blended and the
mixture stiff. Spread in a well greased
9-inch pie pan and bake at 275 degrees for
20 minutes, then without opening the
oven increase the heat to 300 degrees for
40 minutes longer.
Remove from oven, place pan on rack
to cool. While meringue is cooling, pre-
pare filling. Combine beaten egg yolks
with ½ cup sugar, lemon juice and rind
and cook over hot water until thickened.
Chill. Whip cream and fold in the lemon
filling and spread on meringue. Chill for
several hours or overnight to blend fla-
vors. Serves 6 to 8.
Back: blank
---
# Angel Pie
## Ingredients
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 cup sugar
- 4 egg yolks, beaten
- 1 cup whipping cream
- 1/2 cup sugar
- 3 Tbsp lemon juice
- 2 Tbsp lemon rind, grated
## Instructions
1. Beat egg whites until frothy, sprinkle cream of tartar over them and continue beating until frothy and wet in appearance.
2. Gradually add the 1 cup sugar, beating until sugar is well blended and the mixture stiff.
3. Spread in a well greased 9-inch pie pan and bake at 275 degrees for 20 minutes, then without opening the oven increase the heat to 300 degrees for 40 minutes longer.
4. Remove from oven, place pan on rack to cool.
## Filling
1. While meringue is cooling, prepare filling. Combine beaten egg yolks with 1/2 cup sugar, lemon juice and rind and cook over hot water until thickened.
2. Chill.
3. Whip cream and fold in the lemon filling and spread on meringue.
4. Chill for several hours or overnight to blend flavors.
5. Serves 6 to 8. -
Anise Slices
Anise Slices
Features Editor Mary Kate Hogan
shares the secrets of her aunt Anne,
90, a wonderful baker. This family fa-
vorite is delicious and simple to make,
and the cookies keep well–if they
aren't devoured right away! Freeze the
dough up to a month ahead, then just
slice and bake when hungry.*
PREP 30 minutes plus chilling
BAKE about 12 minutes per batch
MAKES about 6 dozen cookies
3/4 cup sugar
1/2 cup butter (1 stick), softened
(no substitutions)
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon anise seeds, crushed
1/2 teaspoon baking powder
1/4 teaspoon salt
Back:
1. In large bowl, with mixer at medi-
um speed, beat sugar and butter un-
til creamy, about 1 minute, occa-
sionally scraping bowl with rubber
spatula. Reduce speed to low; beat
in egg and vanilla until blended.
Beat in flour, anise seeds, baking
powder, and salt until well com-
bined, occasionally scraping bowl.
2. Divide dough in half. Shape each
half into 5 1/2" by 2" rectangle. Wrap
each rectangle in plastic wrap and re-
frigerate 2 hours or until dough is
firm enough to slice. (Or place
dough in freezer about 1 hour. )
3. Preheat oven to 350°F. Grease
large cookie sheet. With knife, cut
rectangle crosswise into scant
1/8-inch-thick slices. Place cookies,
1 inch apart, on cookie sheet.
4. Bake cookies 12 to 14 minutes or
until lightly browned. Transfer cook-
---
# Anise Slices
## Ingredients
- 3/4 cup sugar
- 1/2 cup butter (1 stick), softened (no substitutions)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 Tbsp anise seeds, crushed
- 1/2 tsp baking powder
- 1/4 tsp salt
## Instructions
1. In large bowl, with mixer at medium speed, beat sugar and butter until creamy, about 1 minute, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla until blended. Beat in flour, anise seeds, baking powder, and salt until well combined, occasionally scraping bowl.
2. Divide dough in half. Shape each half into a 5 1/2" by 2" rectangle. Wrap each rectangle in plastic wrap and refrigerate 2 hours or until dough is firm enough to slice. (Or place dough in freezer about 1 hour.)
3. Preheat oven to 350°F. Grease large cookie sheet. With knife, cut rectangle crosswise into scant 1/8-inch-thick slices. Place cookies, 1 inch apart, on cookie sheet.
4. Bake cookies 12 to 14 minutes or until lightly browned. Transfer cookies to wire rack to cool. -
Apple Dessert
Apple Desert
Square cake pan 9"x9" (buttered).
4 or 6 apples peeled and sliced thin
spread apples over bottom of pan.
sprinkle 1/2 cup suegar over apples.
Sprinkle one package (small 3oz size)
apricot jello on the above mixture.
sprinkle 1 pkg or box Jiffy yellow
cake mix over that.
Sprinkle one cup water on top
of that. Dot 4 or 5 chunks of
butter on top. Bake 350° for 45
min or until apples are done and
brown on top.
Card 1 Back:
Stuart Hall
STUART HALL CO., INC. KANSAS CITY, MO 64108
0 71723 36550 9
---
# Apple Dessert
## Ingredients
- 4 to 6 apples, peeled and sliced thin
- 1/2 cup sugar
- 1 package (small 3 oz size) apricot Jell-O
- 1 package or box Jiffy yellow cake mix
- 1 cup water
- 4 or 5 chunks of butter, plus extra for buttering the pan
## Instructions
1. Butter a 9" x 9" square cake pan.
2. Spread the peeled, thinly sliced apples over the bottom of the pan.
3. Sprinkle the sugar over the apples.
4. Sprinkle the apricot Jell-O over the apple and sugar mixture.
5. Sprinkle the dry Jiffy yellow cake mix over that.
6. Sprinkle the water over the top.
7. Dot the top with 4 or 5 chunks of butter.
8. Bake at 350°F for 45 minutes, or until the apples are done and the top is brown. -
Apple Kuchen
Apple Kuchen
½ cup butter or margarine, softened
1 package Betty Crocker yellow cake mix
½ cup flaked coconut
1 can (20 ounces) pie-sliced apples, well drained
or 2½ cups sliced pared baking apples
½ cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
2 egg yolks or 1 egg
Heat oven to 350°. Cut butter into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into
ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.
Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream
and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until
edges are light brown. (Do not over bake.) Serve warm. 12 to 15 servings.
You'll also want to try:
PEAR KUCHEN: Substitute 2 cans (16 ounces each) sliced pears, drained on paper towels, for the
apples and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the
yellow cake mix.
PEACH KUCHEN: Substitute 1 can (29 ounces) sliced peaches, drained on paper towels, for the apples
and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix.
Card 1 Back:
INSTRUCTIONS
FOR PINK HOOD
ON PAGE 14
---
# Apple Kuchen
*Betty Crocker promotional card*
*Makes 12 to 15 servings*
## Ingredients
- 1/2 cup butter or margarine, softened
- 1 package Betty Crocker yellow cake mix
- 1/2 cup flaked coconut
- 1 can (20 oz) pie-sliced apples, well drained, or 2 1/2 cups sliced pared baking apples
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 cup dairy sour cream
- 2 egg yolks or 1 egg
## Instructions
1. Heat oven to 350°F.
2. Cut butter into cake mix (dry) until crumbly. Mix in coconut.
3. Pat mixture lightly into ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.
4. Arrange apple slices on warm crust.
5. Mix sugar and cinnamon; sprinkle on apples.
6. Blend sour cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.)
7. Bake 25 minutes or until edges are light brown. Do not overbake.
8. Serve warm.
---
### Variations
**Pear Kuchen:** Substitute 2 cans (16 oz each) sliced pears, drained on paper towels, for the apples, and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the yellow cake mix.
**Peach Kuchen:** Substitute 1 can (29 oz) sliced peaches, drained on paper towels, for the apples, and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix. -
Apple Oat Crunch
Card 1 Front:
APPLE OAT CRUNCH MAZOLA
No-stick cooking spray ¼ tsp. nutmeg
1 c. quick oats ½ c. unsalted margarine
2/3 c. packed brown 5 c. peeled, sliced
sugar, divided apples (about 5 medium)
½ cup flour ½ tsp. cinnamon
Spray 9" square baking pan with cooking spray.
In medium bowl combine oats, 1/3 cup brown
sugar, flour, cinnamon and nutmeg. With pastry
blender or 2 knives cut in margarine until
coarse crumbs form. In large bowl combine re-
maining 1/3 cup brown sugar and apples. Spoon
into prepared pan. Top evenly with crumb mix-
ture. Bake in 375 degree oven for 50 minutes
Card 1 Back:
or until browned.
Yield: 8 servings.
Calories - 280; protein - 3g, carbohydrate - 41g
fat - 13 g, polyunsaturated fat - 4 g, saturated
fat - 2 g, cholesterol - 0 mg, sodium - 5 mg.
---
# Apple Oat Crunch
*Mazola*
*Yields 8 servings*
## Ingredients
- No-stick cooking spray
- 1 cup quick oats
- 2/3 cup packed brown sugar, divided
- 1/2 cup flour
- 1/4 tsp nutmeg
- 1/2 cup unsalted margarine
- 5 cups peeled, sliced apples (about 5 medium)
- 1/2 tsp cinnamon
## Instructions
1. Spray a 9" square baking pan with cooking spray.
2. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, cinnamon, and nutmeg.
3. With a pastry blender or 2 knives, cut in margarine until coarse crumbs form.
4. In a large bowl, combine remaining 1/3 cup brown sugar and apples.
5. Spoon apple mixture into prepared pan.
6. Top evenly with crumb mixture.
7. Bake in a 375°F oven for 50 minutes or until browned. -
Apple Pan Dowdy
Here's what's cookin' Apple Pan Dowdy Serves
Recipe from the kitchen of
Set the oven at 350°. Butter
a 1½ quart baking dish
Put in the baking dish:
3 cups tart apples, peeled & sliced.
Sprinkle with
½ c molasses or brown sugar
¼ teaspoon nutmeg
¼ t cinnamon
¼ t salt
Bake until the apples are soft.
Back:
Meanwhile prepare
Cottage Pudding batter
Spread it over the apples. Continue
baking until the top is brown & crusty
(about 25 min.)
Serve from the dish or turn out with
the apples on top.
Serve with Hard Sauce or
whipping cream.
---
# Apple Pan Dowdy
## Ingredients
- 3 cups tart apples, peeled and sliced
- 1/2 cup molasses or brown sugar
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Cottage Pudding batter (prepared separately)
## Instructions
1. Set the oven to 350°F. Butter a 1 1/2 quart baking dish.
2. Put the peeled and sliced apples into the baking dish.
3. Sprinkle over the apples: the molasses or brown sugar, nutmeg, cinnamon, and salt.
4. Bake until the apples are soft.
5. Meanwhile, prepare a Cottage Pudding batter.
6. Spread the Cottage Pudding batter over the softened apples.
7. Continue baking until the top is brown and crusty (about 25 minutes).
8. Serve from the dish, or turn out with the apples on top.
9. Serve with Hard Sauce or whipping cream.
## Editor's Notes
- **"Here's what's cookin'"** — Pre-printed decorative header on the recipe card; not part of the recipe title.
- **"Serves"** — The word "Serves" appears on the card header after the title but no number follows; the yield/serving count was never filled in and has been omitted.
- **"Recipe from the kitchen of"** — Pre-printed attribution line on the card; no name was filled in, so no attribution line has been added.
- **"Meanwhile prepa—"** — The word is cut off at the top of the back of the card, obscured by tape. Context makes clear the intended word is "prepare," transcribed accordingly in the Instructions.
- **"Cottage Pudding batter"** — A standard mid-century preparation: a simple white cake batter (butter, sugar, egg, flour, milk, baking powder, vanilla). The recipe as written assumes the cook knows or has a separate source for this batter; it is not provided on this card. This is a significant omission.
- **"Hard Sauce"** — A classic accompaniment: creamed butter and sugar (sometimes with brandy or vanilla), served firm or at room temperature over warm puddings and cobblers.
- **Baking time for the apple-softening phase** — No time is given for the first bake (apples only). The card instructs "bake until the apples are soft," leaving duration to the cook's judgment. Typically 15–20 minutes at 350°F for sliced apples.
- Instructions are split across both sides of the card.
**Completeness tag:** `significant-gaps`
**Source type:** `personal` -
Apple Pudding Cake
Apple Pudding Cake
2 cups all purpose flour )
2 " sugar } sift
2 teasps. soda } together
2 " cinnamon )
2 whole eggs beaten
1 stick oleo or butter
1 can Comstock sliced apples
If in hunks, cut smaller.
Back:
Put oleo or butter in baking pan 9X13X2
and melt in slow oven.
Let oleo cool slightly, then pour over
beaten eggs and apples.
Add the sifted dry ingredients.
Bake 325 degrees 45 to 60 mins.
Test with cake taster
makes 12 servings
Bake in same pan you melt
the butter in.
Serve with whipped Cream
---
# Apple Pudding Cake
## Ingredients (Partially Inferred)
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 whole eggs, beaten
- 1 stick oleo or butter
- 1 can Comstock sliced apples (cut smaller if in hunks)
Note: Use canned, sliced apples in water, not apple pie filling which will add too much sugar.
## Instructions
1. Sift together flour, sugar, baking soda, and cinnamon; set aside.
2. Place oleo or butter in a 9x13x2 baking pan and melt in a slow oven.
3. Let oleo cool slightly, then pour over beaten eggs and apples.
4. Add the sifted dry ingredients and mix.
5. Bake in the same pan you melted the butter in at 325 degrees for 45 to 60 minutes.
6. Test with cake tester.
7. Makes 12 servings. Serve with whipped cream. -
Apple Sauce
Apple Sauce Six servings
2 lbs apples pinch of salt
water about 1 cup sugar ½ cup or mor
Method: wash apples Pare as thin
as possible and cut into quarters
or eighths. remove core
Pour water into sauce pan. Add
salt and apples.
Cover the pan and place over
a low flame. Cook apples till
Back:
tender when tried with a fork.
When tender, remove from the
flame and add sugar.
Stir untill the sugar is mixed
with the apples
Cool and serve.
---
# Apple Sauce
## Ingredients
- 2 lbs apples
- Water, about 1 cup
- Pinch of salt
- 1/2 cup sugar, or more
## Instructions
1. Wash apples. Pare as thin as possible and cut into quarters or eighths. Remove core.
2. Pour water into sauce pan. Add salt and apples.
3. Cover the pan and place over a low flame. Cook apples till tender when tried with a fork.
4. When tender, remove from the flame and add sugar.
5. Stir until the sugar is mixed with the apples.
6. Cool and serve. -
Apple Sauce Cup Cakes
Apple Sauce Cup Cakes
1½ C. flour ½ t salt
½ t B. Powder 1/8 t nutmeg
½ t soda 1/2 C. shortening
2/3 Cups sugar 3/4 C. apple sauce
1 egg
1/2 t vanilla
mix flour with B. Powder, soda
salt & nutmeg. Cream sugar &
shortening until light, then add
egg. Add vanilla to apple sauce.
fold in alternately with sifted dry
Card 1 Back:
ingredients until mixture is smooth.
Batter will be thick. Bake in 375°
oven in muffin tins which have been
greased well & floured about 18 minutes
---
# Apple Sauce Cup Cakes
## Ingredients
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/2 cup shortening
- 3/4 cup apple sauce
## Instructions
1. Mix the flour with the baking powder, baking soda, salt, and nutmeg.
2. Cream the sugar and shortening until light, then add the egg.
3. Add the vanilla to the apple sauce.
4. Fold the apple sauce mixture into the creamed mixture alternately with the sifted dry ingredients until the mixture is smooth. The batter will be thick.
5. Spoon into muffin tins that have been greased well and floured.
6. Bake in a 375°F oven about 18 minutes.