All three of our children were born in the spring. They often have their parties over the Easter holidays because they claim that there is “nothing else to do” or we are constantly hearing, “I’m bored.”
I tell them that only boring people get bored, and despite the many spring jobs I suggest, apparently they would rather plan a party.
Angel food has been the traditional cake of choice in our family.
As a child, I always remember getting confetti angel food for my birthday, complete with coins wrapped in waxed paper. This is not common practice anymore, perhaps because the kids expect too big of a payback and the coins got too heavy. I remember a quarter being the big prize.
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Angel food cake is a delightful, light dessert because it contains no oil and only egg whites and is often served with fresh fruit, especially strawberries. This is different from sponge and chiffon cakes, which contain the entire egg.
In the past, women were often judged on their baking expertise on how well their angel food cakes turned out. I must admit that I almost always make mine from a box.
My kids even know how to make them and have learned their counting skills based on the mixing times.
We like to jazz things up when it comes to angel food cakes and add toppings with the fresh fruit.
Strawberry Angel Topping
- 1 pkg frozen strawberries, 425 g(about 1 1 /2 c.)
- thawed and drained with juice reserved
- 1 3-oz. pkg strawberry 85 g gelatin
- 1 c. boiling water 250 mL
- 1/4 c. sugar 60 mL
- 1 c. reserved juice 250 mL
- from strawberries
Dissolve the gelatin in boiling water. Stir in the sugar and strawberry juice. Chill until it is a thick syrupy consistency. Fold in strawberry fruit. Chill until set. Scoop onto the cake and top with a dollop of whipped cream.
Note: You can use frozen raspberries and gelatin if desired.
Source: www.companiescoming.com.
Orange topping
- 1 1 / 4 c. cold water 300 mL
- 3/4 c. frozen orange 175 mL
- juice, thawed
- 1 pkg. instant vanilla pudding
- (4 serving size)
- 1 c. whipped cream 250 mL
- or topping
- 1 can mandarin oranges, drained
- Blend the water, orange juice and pudding for two minutes. Let stand for two minutes and then gently fold in the whipped cream until well blended. Refrigerate for 45 minutes before serving. Garnish with mandarin oranges.
- Source: www.tasteofhome.com.
Pineapple fluff topping
- 1 pkg. instant vanilla pudding
- (4 serving size)
- 1 can crushed pineapple, 398 mL undrained
- 1 c. prepared whipped 250 mL
- cream or topping
- fresh pineapple pieces
- Combine the dry pudding mix and pineapple in a mixing bowl. Fold in the whipped topping and refrigerate until serving. Garnish with fresh pineapple.
- Source: www.kraftcanada.com.
Lemon feather topping
- 1 c. prepared whipped 250 mL
- cream or topping
- 1 pkg. instant lemon pudding
- (4 serving size)
- 1 tbsp. lemon juice 15 mL
- 1 c. fresh blueberries 250 mL
- or blackberries
Prepare whipping cream or remove the topping from the freezer. Prepare the lemon pudding according to package instructions. When pudding is almost set, gently fold in the cream and the lemon juice. Stir until combined. Refrigerate for one hour before serving over cake. Garnish with blueberries or blackberries.
Shirley Temple/ Roy Rogers Mocktail
This is a “no sugar added” update on a traditional kids drink. It’s fun to pour for special occasions.
Fill a tall glass with ice. Add one cup (250 mL) of chilled club soda. Add two tablespoons (30 mL) of pomegranate juice and fill the rest of the glass with orange juice. Stir and garnish with orange slices and/or cherries. Add white rum or vodka if you want to give this concoction a kick. Makes one glass.
Beef and noodle pie
For the main course, try a twist on traditional spaghetti and lasagna. Serve with a vegetable tray and french bread. Seasonal fresh steamed asparagus is also a nice accompaniment to this dish. Don’t forget a vase of fresh yellow daffodils to set the mood.
- 4 c. spaghetti, cooked 1L
- and drained
- 1/2 lb. lean ground beef 250 g
- 1 small onion, finely chopped
- 1/4 c. yellow or red 60 mL
- pepper, finely chopped
- 1/4 c. finely shredded 60 mL
- carrot
- 1 1/2 c. pasta sauce of 375 mL
- your choice
- 1/2 tsp. salt 2 mL
- 1/4 tsp. pepper 1 mL
- 1/2 tsp. chili powder 2 mL
- dash of cayenne pepper
- 3 eggs
- 1 c. Parmesan cheese 250 mL
- 1 c. shredded 250 mL
- mozzarella cheese
Cook spaghetti according to package instructions. Drain well and set aside.
Preheat the oven to 350 F (180 C).
In a skillet, cook the beef, onion, pepper and carrot until the meat is no longer pink.
Pour the pasta sauce into the meat mixture and combine well. Stir in the salt, pepper, chili powder and cayenne pepper. Set aside.
In a mixing bowl, beat the eggs until frothy. Add the Parmesan cheese and blend. Add the pasta to the egg mixture and coat evenly.
Spread the pasta mixture into a lightly greased deep pie plate, top with the meat mixture and sprinkle with the mozzarella cheese. Bake 20 minutes.
Yields six wedges.
I often double the recipe to fill two pie plates because this dish is a hit
