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Sandra Lee - Triple Orange Angel Food Cake
Originally aired as part of the Dinner Party 3 episode on the Food Network, July 16th, 2005.
Ingredients:
• 1 (15-ounce) can mandarin oranges in light syrup
• 1 (16-ounce) box angel food cake mix
• 1 teaspoon orange extract
• 1 tablespoon orange zest
• 1 (8-ounce) container whipped topping
Directions:
Preheat the oven to 350 degrees F. Move a rack to the bottom position.
Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
Remove cake from oven and invert onto glass bottle to cool.
Frost cake with whipped topping and garnish with reserved orange segments.
Cook's Note: Excessive stirring will cause whipped topping to become watery.
Sandra Lee - The Noteworthy
Originally aired as part of the Book Club episode (Episode SH1211H) on the Food Network, October 12th, 2008.
Ingredients
• Ice
• 1 1/2 shots Sambuca
• 1 1/2 shots coffee liqueur (recommended: Starbucks)
• 1 1/2 shots heavy cream
• Whole coffee beans, for garnish
Directions
In a cocktail shaker filled with ice cubes, add Sambuca, coffee liqueur, and heavy cream. Stir and strain into highball glass filled with ice. Garnish with whole coffee beans.
Sandra Lee - Pecan Cinnamon Angel Food Cake
Originally aired as part of the Sailing episode (Episode SH1013H) on the Food Network, March, 22nd, 2008.
Ingredients:
• 1 teaspoon cinnamon extract
• 1 (16-ounce) container whipped topping, divided
• 1 (10-inch) store-bought angel food cake
• 8 ounces whipped cream cheese
• 2 tablespoons brown sugar
• 1/2 cup chopped pecans, plus more for garnish
• 1 teaspoon ground cinnamon, plus more for garnish
• Whipped topping, store-bought
Directions:
Carefully cut off 1-inch top of angel food cake; set aside. Cut down into cake and gently remove core of cake, leaving a 1-inch thick border from bottom and around sides. Crumble cored cake into small pieces.
In a medium bowl, stir together cake pieces, cream cheese, brown sugar, pecans, and cinnamon.
Fill center ring of angel food cake with mixture. Place cake top back on.
Frost cake with whipped topping. Garnish with chopped pecans and ground cinnamon
Farmer's Pig Gives Birth To Human Baby, He Takes A Closer Look And Starts Crying
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