Please let L. Dolson or K. Reed know if you can help make the following Angel Street Cafe favorites. Karen adds, "The Italian Coconut Cream Cake is the most requested desert item that we carry and we can get 16 servings out of the 10” size, which is actually much easier to cut. We sell at least 8 of these cakes every year. If someone wants to bake this cake but doesn’t have the 10” pans, please contact me"
BEAN SOUP
2 c. or 1-pint. mixed dried beans like Hurst’s 20 oz. bag “15 Bean Soup” available at Shop n’ Save, Schnucks or Dierbergs (DO NOT use seasoning packet)
2 qt. water
1 c. chopped ham (kielbasa sausage may be substituted)
1 large onion, chopped
1 (28 oz.) can tomatoes, cut up and include juice
1 red hot pepper, chopped
1 clove garlic, minced
Juice of 1 lemon
Salt and pepper to taste
Wash beans, cover with water and soak overnight. Drain. Put beans in 2 quarts of water in 4-quart saucepan. Add ham or sausage and onion. Simmer 3 to 5 hours or until thick. Add remaining ingredients and simmer to desired degree of doneness.
CHICKEN SALAD
4 c. finely chopped cooked chicken
2 c. finely chopped celery
1 c. peeled and finely chopped Granny Smith apples
2 T. lemon juice
1/2 tsp. salt
1/2 tsp. curry powder
1 c. mayonnaise
Combine all ingredients and mix well. Makes 10 to 12 servings. (Almonds are not included above in this recipe, because they are added by the kitchen staff during the boutique.)
CREAM OF BROCCOLI SOUP
5 c. chicken stock (or substitute 5 c. water and 5 bouillon cubes)
2 (10-oz.) pkgs. frozen broccoli or florets, chopped, unthawed
1 sm. onion, diced
1 bay leaf
1/4 c. butter
5 T. flour
2 c. evaporated skim milk
1 tsp. onion salt
1 tsp. salt
Combine broccoli, onion and bay leaf with stock in a large pot. Cover and cook at medium heat for 20 minutes. In a small saucepan, over low heat, melt butter, blend in flour. Gradually add evaporated skim milk, stirring constantly over low heat for 8 to 10 minutes. Do not brown. Add this mixture to the vegetable stock. Then add onion salt and salt. Heat until thicken. Do not boil.
RED VELVET CAKE (version 1)
1/2 c. Crisco shortening 1 tsp. salt
1 1/2 c. sugar 1 tsp. vanilla
2 eggs 1 c. buttermilk
3 T. cocoa 2 1/2 c. sifted flour
2 oz. red food coloring (optional to use 1 1/2 tsp. vinegar
only 1 oz.) 1 tsp. baking soda
Cream shortening, sugar and eggs. Make paste with cocoa and food coloring and add to creamed mixture. Mix salt, vanilla and buttermilk and add alternately with flour to creamed mixture. Then add baking soda and vinegar. Mix. Bake in 2 9-inch greased and floured pans (or 9 x 13-inch) at 350° for 30 minutes.
Frosting:
5 T. flour 1 c. butter, softened
1 c. milk 1 tsp. vanilla
1 c. granulated sugar
Cook flour and milk until thick, stirring constantly. Cover surface with plastic wrap to help prevent crust from forming. Let cool; then refrigerate until cold. Cream together sugar, butter, and vanilla. Add cold flour mixture and beat until smooth like whipped cream. Frost cooled cake.
RED VELVET CAKE (version 2)
2 1/4 c. cake flour 2 eggs
1 tsp. baking soda 2 tsp. to 1 oz. red food color
1/4 c. cocoa 1 tsp. vanilla
1 tsp. salt 1 tsp. white vinegar
1 1/2 c. sugar 1 c. buttermilk
1 1/2 c. oil
Grease and flour 2 9-inch pans and line with wax paper or parchment. In a large bowl combine flour, baking soda, cocoa and salt. In a mixing bowl and with mixer on low speed beat sugar and oil until blended. Add eggs, one at a time and blend well. Blend in food color, vanilla and vinegar. Scrape bowl down with spatula. Alternately blend in flour mixture and buttermilk, using about 1/3 each time and scraping bowl down at least twice. Do not beat on high or cake will be tough. Pour into prepared pans and bake in a preheated 350° oven 20-25 minutes or until tested done with a toothpick. Cool on racks 10 minutes and remove from pan and cool completely. Frost layers with cream cheese frosting when cold.
Cream Cheese Frosting
1 (8-oz.) pkg. cream cheese, softened 1 tsp. vanilla
1 stick butter, slightly softened milk as needed
1 1-lb. box powdered sugar
Beat cream cheese until smooth. Add butter and continue to beat until softened and smooth. Beat in sugar a little at a time and then vanilla. If too thick blend in cold milk a tablespoon at a time until desired consistency.
CARROT CAKE
2 c. flour 1 1/2 c. salad oil (Crisco or Wesson)
2 tsp. baking powder 4 eggs
1 tsp. baking soda 3 c. peeled and grated carrots
2 c. sugar 1 c. pecans or walnuts, chopped
1/4 tsp. salt 1/2 heaping c. raisins
1 tsp. ground cinnamon
Mix together dry ingredients. Add oil and mix well. Add eggs one at a time. Stir in carrots. Bake in 2 9-inch greased and floured pans at 350° for 40 minutes. (I line my pans with wax paper, so I am sure that they come out of the pans nicely.) Cool completely before icing.
Icing
1/2 c. butter, softened 1 (16-oz.) box powdered sugar
1 (8-oz.) pkg. cream cheese, softened 1 tsp. vanilla
Beat cream cheese and butter together until smooth. While beating on slow speed, slowly add powdered sugar, then vanilla.
ITALIAN COCONUT CREAM CAKE
1 stick oleo (margarine), softened 1 tsp. baking soda
2 c. sugar 1/2 c. finely chopped pecans
1/2 c. oil 1 c. buttermilk
5 egg yolks 1 tsp. vanilla
2 c. cake flour or 1 3/4 c. all-purpose flour 2 c. flaked coconut
5 egg whites, beaten fluffy
Cream together oleo, sugar, oil, and egg yolks. Add flour, soda, pecans, buttermilk,
vanilla and coconut. In a separate bowl, beat the egg whites. Fold the whites into the
rest of the cake mixture. Pour into 3 9-inch or 2 10-inch round greased cake pans. Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool thoroughly. (Lining the bottom of the pans with wax paper helps in getting the cakes out cleanly.)
Frosting
1 stick oleo (margarine), softened 1 tsp. vanilla
1 (8-oz.) pkg. cream cheese, softened flaked coconut
1 1-lb. box powdered sugar
Cream oleo and cream cheese with mixer. Add sugar slowly. Then add vanilla. Add a little milk, if frosting is too stiff. Frost cake and press coconut into frosting between layers and on top and sides of cake. Serves 12.
