SANDRA'S CHOCOLATE-TOFFEE ANGEL FOOD CAKE (No-Bake)

An easy recipe that takes only six ingredients and no baking.

It's my makeover from a popular early 1970's dessert

that is ever so scrumptious and decadent as well...

Servings: 12

Prep: 10 Mins.

Chill: A minimum of 2 hours

INGREDIENTS

1 prepared angel food cake (either store-bought or homemade)

4 tablespoons unsweetened cocoa powder

1 cup confectioners' sugar

2 (8-oz tubs) cool whip

1 teaspoon vanilla extract

6 full size Heath bars, finely crushed (by pulsing in a food processor)

--Extra unsweetened cocoa powder for dusting top of frosted cake

METHOD

Cut the angel food cake horizontally into three even layers using a serrated knife.

Sift, using a sieve, the cocoa powder and confectioners' sugar into a large bowl. Add the cool whip and vanilla extract. Whisk to combine. Using a spatula, gently fold in the finely crushed heath bars.

Spread the frosting in between the layers, around the sides (including inside the center tunnel area), and on top of the cake. As a finishing touch, dust the top of cake using a fine-mesh sieve.

Chill at least 2 hours before serving.  Store any leftover cake in the refrigerator. ~ Enjoy!

SANDRA'S CLAMS and ZUCCHINI ANGEL HAIR PASTA topped with FRESH TOMATOES

Exciting!!

My recipe and photograph were featured 
@ http://www.nocalorienoodles.com/
blog/?wpmp_switcher=mobile

Servings: (4)
Prep/Cook: 15 Mins.

INGREDIENTS

2 tablespoons olive oil
½ medium yellow/Spanish onion, chopped
1/4 teaspoon red pepper flakes
2 large garlic cloves, minced
1 medium zucchini, sliced in half lengthwise, and then into 1/8” thick slices
1/2 teaspoon kosher salt
1 (4.75 oz. can) chopped clams, undrained (preferably Snow’s)
--or preferably ½ cup freshly cooked with 1/4 cup of reserved liquid
2 tablespoons parsley, chopped
8 ozs. (1/2 box) angel hair pasta
1 tablespoon unsalted butter
1 roma tomato, chopped

METHOD

Begin by boiling the angel hair pasta in salted water for 6 to 8 minutes, while stirring often to prevent sticking together, only until al dente.

Meanwhile, place a large skillet over medium-heat, and add the olive oil. Add the onions and red pepper flakes and saute until the onions are translucent, then add the zucchini, garlic, and cook for 3 minutes. Add parsley, gently stir in the clams with the juice, and add the butter; mixing to combine. Reduce heat to low to simmer, just until pasta is done.

When angel hair is done, reserve 1/4 cup (about a ladle full) of the pasta water before draining the angel hair, and add the reserved pasta water including the drained angel hair into the zucchini mixture in the skillet, and gently toss with tongs to combine.

Pour onto a serving platter, top with freshly chopped tomatoes, and serve immediately. – Enjoy!

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Tip: I like to break my pasta up when placing it in the pot of boiling water, as it makes for easier tossing, and more even cooking, including serving.

SANDRA'S SUPERB SHRIMP and ANGEL HAIR PASTA (in 10 minutes)

What a pleasant entree when
your're lucky enough to have beautiful shellfish
such as this...

Servings: (2)
Prep: 5 Mins. |
Cook: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

1/4 lb. angel hair pasta (1/4 of a box)
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
1 lb. shrimp/prawns – peeled and de-veined
Kosher salt and fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped (divided)
1/4 cup parmesan cheese

--Prepared garlic/cheese bread

METHOD

If you are baking store-bought garlic/cheese bread, you may want to start baking it so it is done at the same time as your Superb Shrimp and Angel Hair Pasta dish.


Cook angel hair pasta according to package directions; boil for about 5 minutes. Drain in colander, and set aside; while reserve 1/2 ladle of pasta water.

Meanwhile, while pasta is cooking, heat the butter and olive oil over medium-heat in a large non-stick skillet, and add garlic, shrimp, kosher salt and ground pepper to taste, and 1 tablespoon fresh parsley. Saute for about 2 minutes per side for shrimp, just until pink when they have a “loose curl” – (please do not overcook to a tight curl stage or they will be too tough). Toss in the drained angel hair pasta, parmesan cheese, and 1/2 ladle of pasta water; tossing to combine. Pour immediately onto a serving platter and top with the remaining tablespoon of fresh parsley, and serve with the garlic/cheese bread placed along side. ~ Enjoy!


~~~~~~~~~~~~


Tip: If using large Alaska prawns as I have in the above-photograph, please increase the sautéing time to 3 minutes per side - And, if your shrimp are different sizes, cook the larger ones first for a minute or so before adding the smaller ones.

SANDRA'S APPLE TOPPED ANGEL FOOD CAKE with FRESH BLACKBERRIES

A very elegant dessert that you'll be proud to serve
to your family and/or guests...

Posted: by Sandra
Prep Time: 10 min |
Cook Time: 20 min.

INGREDIENTS

· 5 apples, peeled cored and thinly sliced
· 1 pint of fresh blackberries
· 1 (12-ounce can) lemon/lime soda
· 1 1/2 cups water
· 1/2 cup unsalted butter
· 1/3 cup dark brown sugar
· 1/3 cup molasses
· 3/4 cup maple syrup
· 1/2 teaspoon ground cinnamon
· 1 pinch salt
· 1/2 cup flavored brandy, apple, or orange
· 1/2 cup pecans, finely chopped (optional)
· 1/2 cup raisins, finely chopped (optional)
· 1 (10-inch round) store-bought angel food cake

METHOD

Place apples in large bowl with 1 can soda and 1-1/2 cups water; let stand for 5 minutes.

Meanwhile, in a large skillet over medium-heat melt the butter, then add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer; remove skillet from heat (so as not to flame) and add brandy, move skillet back to heat and add pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes, until apples are tender and liquid has reduced to a syrupy consistency.

Top angel food cake with apple mixture, and then well of cake (as in photograph) with the addition of blackberries placed in center.  Slice and serve with a side of vanilla ice cream and more fresh blackberries.