Blue Angel Recipes

Steps:

• 1. Beat eggs in a large bowl at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add oil, melted chocolate, and vanilla, stirring well to combine.
• 2. Combine flour and baking powder; stir well. Add to the chocolate mixture, beating well at medium speed.
• 3. Stir in 2/3 cup pecans and 1/2 cup chocolate morsels. Spread the batter in a buttered and floured 13 x 9 x 2 inch baking dishl Sprinkle the remaining 1/3 cup pecans and 1/2 cup chocolate morsels on top of the batter, pressing lightly into batter. Bake at 350° for 35 minutes. Let cool in the pan on a wire rack; cut into squares.

Steps:

• Preheat the oven to 325 degrees. In a large bowl, bring the egg whites to room temperature. In a small bowl, combine 1 tablespoon water, the lemon juice and vanilla; set aside. Sift into another bowl 1/2 cup sugar, the flour and salt.
• With an electric mixer, whip the egg whites for 1 minute. Add the water mixture and cream of tartar. Whip at high speed until the egg whites are fluffy. Gradually beat in the remaining sugar, beating until the mixture holds a stiff, mounded peak. (Do not overbeat; the mixture should not look dry.)
• Sift half the flour mixture over the whites and fold in with a wide rubber spatula. Repeat with the remaining flour mixture.
• Spoon the batter into a 10-inch tube pan with a detachable bottom and smooth the top. Bake until the top is golden and springs back, 40 to 45 minutes.
• Cool the cake upside down for about an hour, centering it over a large bottle. Run a knife around the cake edges, inner and outer, and, holding the tube, remove the cake. Run a knife between the cake and the bottom of the pan and invert the cake onto a cutting board. Using a large serrated knife, cut the cake horizontally into thirds.
• Using an electric mixer, whip the cream at high speed until thickened. Gradually whip in sugar. When soft mounds begin to form, beat in the Curaçao until the icing is firm.
• Assemble the cake on a serving dish, spreading the icing between the layers, then over the sides and top. Chill until ready to serve.

Steps:

• Add ice cubes to shaker, pour spirits over the ice then shake 8-10 seconds.
• Pour into chilled martini or high ball glass.
• Garnish with wedge of lemon, lime or orange.

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.