Ingredients: (Angel Food Candy)
1 cup sugar
1 cup white syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 package melted chocolate chips
Directions: (Angel Food Candy)
Mix sugar, syrup and vinegar in saucepan and bring to a boil (300 degrees on candy thermometer) Take the pan off the burner and add baking soda, making sure the soda is stirred in well. (Mixture will rise quickly inside the pan) Pour into a buttered pan. Break into non-uniform pieces when cols and dip into melted chocolate chips. Let cool.
Ingredients: (Country Ham and Fried Egg on Angel Biscuits)
2 1/2 cups all-purpose flour, plus more for rolling
2 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons instant yeast
3/4 teaspoon fine salt
1/4 cup vegetable shortening
1/4 cup (1/2 stick) cold unsalted butter, cut into pats
1 cup milk, at room temperature
Cooking spray, to coat
1/4 cup heavy cream, for brushing on top
4 tablespoons unsalted melted butter, for brushing on top
4 tablespoons unsalted butter, divided
4 large eggs
Kosher salt and freshly ground black pepper
4 ounces (1/4 pound) country ham, sliced paper thin*
*Cook’s Note: It’s American prosciutto
Sweet variation: Whipped cream and blackberry topping, recipe below
1 cup fresh blackberries
1/2 cup sugar
Whipped cream, to top
Directions: (Country Ham and Fried Egg on Angel Biscuits)
Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
Cook’s Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.
Ingredients: (Chocolate fudge cake with angel frosting)
250g dark chocolate, broken into chunks – standard supermarket chocolate is fine
300g self-raising flour
300g light, soft brown sugar, plus 2 tbsp
200ml sunflower oil, plus a little extra for greasing
284ml soured cream
1 tsp vanilla essence
[For the angel frosting]
500g white caster sugar
1 tsp vanilla extract
1 tbsp liquid glucose
2 egg whites
25g icing sugar, sifted
Directions: (Chocolate fudge cake with angel frosting)
Heat oven to 160C/fan 140C/gas 4 and grease and line a deep, 20cm round cake tin. Whiz the chocolate in a food processor until crumbs. Tip the flour, sugar, cocoa, oil, 150ml soured cream, eggs, vanilla and 150ml water into the largest mixing bowl you have. Whisk with an electric whisk until smooth, then quickly stir in 150g of your whizzed-up chocolate bits. Scrape into a tin, and bake on the middle shelf for 1 hr 20-1 hr 30 mins, or until a skewer inserted in the center comes out clean. Cool in the tin.
While the cake is baking, make the icing. Combine remaining chocolate bits and soured cream with 2 tbsp soft brown sugar in a small saucepan and heat, stirring, until the chocolate is melted and you have a smooth icing. Leave to cool.
When the cake is cool, slice it into 3 even layers. Spread 2 layers with chocolate icing.
To make the angel frosting, put the sugar, vanilla and liquid glucose in a pan with 125ml water. Bring to the boil and cook just until the sugar has melted and the syrup turns clear. Take off the heat. Meanwhile, beat the egg whites until stiff, then continue beating, gradually pouring in the hot sugar syrup in a steady stream, until the mixture is fluffy and thick enough to spread – this might take a few mins as the mixture cools. Beat in the icing sugar. Work quickly and spread a tiny bit over each chocolate-covered layer. Assemble cake and swirl remaining frosting over entire cake.
Ingredients:(Chicken Piccata With Angel Hair Pasta)
1 cup water
1/2 cup lemon juice
6 chicken breasts (boneless & skinless)
1 cup flour
salt and pepper
3/4 cup butter (or margarine)
1 cup Chardonnay wine
1 cup chicken broth
1 cup mushroom (sliced)
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 1/4 cups artichoke hearts (canned-drained-cut in half)
2/3 cup lemon juice
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons butter
2 teaspoons parsley (chopped)
1 1/2 teaspoons basil leaves (dried)
1/2 lb angel hair pasta
Directions:(Chicken Piccata With Angel Hair Pasta)
In a gallon size plastic bag, combine water,lemon juice & chicken,refrigerate 1 hour.
Put beaten eggs in a small bowl and in another bowl,mix flour and salt/pepper.
Remove chicken from marinade, dip into egg mixture, then into flour mixture, coating evenly.
Over medium heat in a large skillet, melt butter; add chicken pieces cooking about 5 minute on each side and cooked through.
Cook pasta according to package directions, adding 1 tablespoon oil to cooking water, drain, set aside.
In a medium saucepan, cook wine over medium heat until about 1/3 has evaporated, add brtoh,mushrooms,salt & garlic powder, simmer 4-5 min, add artichoked & lemon juice, continue simmering 2 minute.
Mix cornstqrch and water until cornstarch is completely dissolved, add to sauce mixture, stirring constantly, continue cooking 1 min or until thickned.
Remove from heat, add butter, parsley and basil.
Arrange cooked pasta on a serving platter and top with chicken and sauce or make individual plates with pasta,chicken & sauce.