Angel Food Delight – Pineapple And Coconut Cake Recipes
When it comes to cooking, there are certain things that are on my list of “not too fun things to do.” I try to avoid these things when possible or find faster and easier ways to do them.
Here are a few things you may not like doing and some easier ways to do them:
Chopping pickles (for egg salad, tuna, potato salad, etc.)
I would normally just cut a pickle or two with my knife because the amount of time it takes to drag out a chopper, rinse it, let it dry and have to put it away for one little pickle seems like overkill to me. Here is an even easier method that Tawra often uses:
Take several pickles, chop them with a chopper, place in a jar or container and cover with a little juice. Then, when you need a spoonful or two, just scoop them out of the jar, pressing the spoon against the side of the jar to remove the juice. These are almost like chunky pickle relish. Now you have chopped pickles handy all the time.
For years, I have tossed crackers into a bag and crushed them with a rolling pin. The bag would usually get a hole in it and I would end up with a big mess. (Believe it or not, I don’t own a food processor or chopper.)
Instead, try placing your crackers into a wide mouth mug or small bowl. Use a narrower tumbler that fits inside the first mug to crush your crackers or cereal for crumbs.
You could also crush a large amount of crackers into crumbs in a food processor all at once. Store in a large airtight container with a scoop and you’ll have them handy and ready whenever you need them. This works especially well for graham cracker crumbs if you make a lot of pie crusts or to use in other recipes.
For years, I used a knife to cube all kinds of my meat, until I discovered kitchen shears. Even a nice pair of strong scissors works well. Now I cut my meat with the kitchen shears. It only takes half the time and I don’t have to clean a cutting board afterward.
If you are cutting something like steak into cubes, cut it when it’s slightly frozen, because it is easier to cut.
Cantaloupe and Watermelon Slices
Angel Food Delight*
Easy Pineapple/Coconut Cake*
Angel Food Delight
1 angel food cake, cubed
1 can pie filling (cherry, peach or blueberry)
1 small pkg. instant vanilla pudding
1 1/2 cups milk
1 cup sour cream
Place half of the angel food cake cubes into a pan or dish. Top with pie filling. Place remaining angel food cake on top. In a separate bowl, combine pudding, milk and sour cream, beating well. Pour over cake. Chill for 5 hours or more and served topped with whipped topping.
Easy Pineapple And Coconut Cake
1 can (20 oz.) crushed pineapple, undrained
1 (2 layer) yellow cake mix
1pkg. (4 servings) lemon instant pudding
2 cups whipped topping
1/2 cup flake coconut, toasted
1/2 cup chopped pecans or nuts
Drain pineapple, reserving juice. Mix cake batter according to package directions, but substitute 1 cup pineapple juice for 1 cup of water called for in the cake batter. Pour into a 15x10x1 inch greased baking pan.
Bake at 350 degrees for 15-18 minutes, until toothpick inserted in the center comes out clean. Cool.
Mix milk and pudding, beating 2 minutes with a wire whisk. Stir in pineapple. Spread over cake, cover with whipped topping and sprinkle with coconut and nuts. Store in refrigerator.
Photo By: Mr. T in DC