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Daily Scripture
 
"Commit your way to the Lord, trust also in Him, and He shall bring it to pass."

Psalm 37:5

BAILEY'S MARCH RECIPE

March 5, 2008

by Bailey Pruett

Strawberry Angel Food Cake

       from Ruthann Coleman

Ingredients:

1 angel food cake, baked

1 package frozen strawberries

Juice from strawberries

1 package strawberry gelatin

1/2 cup marshmallow whip

1 cup evaporated milk

2 tbsp. lemon juice

1.  Cut around cake 3/4 inch from outer edge and 1/2 inch from bottom and scoop out cake with a fork.

2.  Defrost strawberries and drain juice.

3.  Add water to juice to make 1 cup and heat until boiling.

4.  Place gelatin in bowl and add hot strawberry juice.

5.  Stir until dissolved.

6.  Add marshmallow whip and stir until blended.

7.  Chill until consistency is similar to that of an unbeaten egg.

8.  Chill milk until soft crystals form around edge.

9.  Whip milk until stiff, then add lemon juice and whip until very stiff.

10.  Fold strawberries and milk into marshmallow mix.

11.  Fill cake cavity and chill at least 4 hours.