So the two desserts for today were Angel Food Delight (not very good) and Delicious Orange Mold. I made them both at once so they will get simultaneous treatment here. Actually, the Angel Food Delight is probably very good, but it didn't get the notation on Mother's version of it. And since I made Angel Food Delight - Very Good on Saturday, this has to be today's distinction. Anyway - it was a lot of work. The custard never quite got thick so I added some cornstarch (a litte hot liquid into a rounded teaspoon of cornstarch, stir till smooth before putting into the hot mixture). That made it better. Then, I couldn't find any orange-pineapple jello, but they do make Island Pineapple, so that's what I used.
ANGEL FOOD DELIGHT
2 egg yolks
1 cup sugar
1 cup milk
Beat yolks, add sugar and milk & cook to soft custard. Cool. Dissolve 1 pkg. pineapple-orange jello in 1¼ cup hot water. Chill. When partly set add 1 can drained, crushed pineapple. Break large angel food cake in large baking dish. Mix jello and custard together. Fold in beaten egg whites and 1 cup whipping cream, whipped. Pour over cake chunks. Sprinkle with nuts & cool & chill from 6 to 8 hours or overnight.
DELICIOUS ORANGE MOLD1 14-oz. Angel Food cake
1 envelope gelatin
2/3 cup sugar
1/8 tsp. salt
1 6-oz. can frozen orange juice
1 pint whipping cream
1/4 lb. seedless grapes
1 cup mandarin oranges
Red & yellow food coloring
Dissolve gelatin in 1/2 cup water. Place over heat & dissolve - add sugar & salt. Remove & stir in orange juice. Refrigerate until thickened slightly. Whip cream and fold in orange mixture. Tint to a delicate orange. Oil a 2½ quart mixing bowl. Spoon orange in bottom - put in 1/3 of cake. Spread more orange - more cake. Repeat & end with orange on top. Refrigerate. Garnish with grapes & oranges & whip cream.
Sorry, but anything with 'mold' in the title just doesn't appeal. If you got a cow maybe you wouldn't have to mow your lawn anymore. :)
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