At the beginning of March, Prairies North Magazine and Saskatoon HOME Magazine's Spring issues arrived in subscribers’ mailboxes and on news stands. Each season when the magazines arrive, I make sure to post several new but well-tested recipes to supplement the columns I have written for the magazines.
In “Maureen’s Kitchen” in Saskatoon HOME Magazine, I write about angel food cakes and eggs. I have added a variety of angel-food-inspired desserts to From the Cookie Jar. If you click on the following titles, you can go directly to the recipe and print, pin, or share it for later use.
Lemon Angel Food Slice is an easy, make-ahead, refreshing dessert. I have been making this treat since the mid-1970s.
Chocolate Angel Food Cake with Coffee Whipped Cream is a favourite dessert memory from my teen years.
Recently, I have made a gluten-free Spiced Autumn Angel Food Dessert, and my family loves it. One recipe fits all guests. It tastes like pumpkin pie but is lower in calories, very pretty, and also gluten-free.
If you make my Vintage Angel Food Cake as featured in “Maureen’s Kitchen” in Saskatoon HOME Magazine you will have 12 yolks left, and there are lots of ways to put them to good use. Try this recipe for Golden Angel Food Cake and top it with sauce, fruit, or maple syrup. It is also great layered into a trifle.
In “Eats and Treats” in Prairies North Magazine, I write about the history of Bundt pans and share my favourite spring Bundt cake. In From the Cookie Jar, I share my recipe for Raspberry Bundt Cake, which can be decorated for any season.
You will also love my recipe for Be-Anything Pumpkin Bread, which I received years ago from my friend Marion. You can ice it, serve it with cheese, or top it with whipped cream. Bake it in a Bundt pan as I did, or make muffins, loaves, or layer cakes.
With each recipe, I share a little personal history and I look forward to hearing your comments.
In From the Cookie Jar Blog, I will be sharing recipes, ideas, and memories gathered over decades. Sign Up Now!