Based on: http://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe
I use Domino brand super fine sugar. It can be bought at Walmart, online, or hopefully your local grocery store. I’m sure any brand is probably fine. Alternatively, stick sugar in food processor on high for 2 minutes, which is what Alton Brown recommends.
It occurs to me that I should just try giving powdered sugar a go for this recipe. I will update it if I ever do.
From: http://allrecipes.com/recipe/17667/tangerine-orange-cake/
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup tangerine juice
1/2 cup vegetable oil
4 eggs
zest of 1 lemon
1/3 cup tangerine juice
2/3 cup white sugar
1/4 cup butter
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.
From: http://allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/
Ingredients
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
From: http://www.foodnetwork.com/recipes/date-bar-cookies-recipe.html
Total Time:
1 hr
Prep:
25 min
Cook:
35 min
Yield:30 (2-inch) bars
Ingredients
For the filling:
3 cups coarsely chopped dates
1/4 cup granulated sugar
1 1/2 cups water
For the crust and topping:
1 cup firmly packed brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes
Directions
Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely.
In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.
Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.
12 oz whole blanched almonds, lightly toasted
2 oz confectioners sugar
2 tbsp cocoa powder
1 lb 5 oz granulated sugar
1/2 c water
2 tbsp light corn syrup
Process almonds and confectioners sugar in a food processor until nuts are finely ground.
Spoon half the mixture into a mixing bowl; stir in cocoa. Set aside. Leave remainder in food processor.
In a heavy bottom pan, gently heat granulated sugar, water, and corn syrup until mixture is dissolved, about 10 minutes. Bring to a boil, boil until soft ball stage, 240f.
Carefully pour syrup into a glass measuring container. There should be 2 cups. With processor running, pour about 2/3 cup of syrup in feed tube in a steady stream until a soft dough is formed.
Transfer to a large piece of glad wrap (or similar or silpat) until cool enough to handle.
Transfer reserved cocoa almond mixture to food processor, repeat with about 3/4 cup syrup. Set aside to cool as well.
Roll each ball to 11×10 rectangle about 1/4″ thick.
Lay cocoa marzipan on almond layer. Trim to 10×9, then cut crosswise. Layer halves and cross wi
Boyd Recipes 