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Angel pie has a meringue shell crust which is filled with a creamy pudding like mixture. This type of pie originated back in the 1930's so I'm sure Audrey learned to make angel pie from her mother Lillian. Meringues can be a little tricky so I'll take you through the steps of making it so you will feel comfortable giving it a try.

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1 teaspoon vanilla. 2 egg whites, beaten stiff. Instructions. Mix sugar, flour, and salt. Then slowly stir in warmed cream and vanilla. Beat egg whites until stiff and add in to the rest of the mixture. Pour all into an unbaked 8-inch pie shell. Bake at 375 for 10 minutes. Then reduce to 325 till center in the center (15 - 25 minutes)

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Step 1. Stir together your yeast and milk in a bowl. After that, you must let it rest for a minute or until the yeast has dissolved. Then, add your flour, sugar, salt, and eggs into the bowl with yeast and milk. Afterward, mix using an electric mixer (attached with a dough hook).

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Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts. Place the sugar in a small bowl and set aside.

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In stand mixer fitted with paddle attachment or with an electric hand mixer, beat the cream cheese on low until smooth. Beat in the sugar and lemon juice until smooth and well combined. Beat in ½ of the cool whip (about 2 cups) until smooth and well combined. Transfer the cubed angel food cake into a 9 x 13 pan.

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In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium-high and slowly add the 1/2 cup of sugar. Whip until soft peaks form, about 5-6 minutes. See photo above for visual.

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Stir in lemon peel and remaining flour to make a soft dough; mix well. Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic. Place in a buttered bowl, turning to grease all sides. Cover and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.

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Instructions. Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside. On a lightly floured surface, unfold a sheet of pastry dough and gently roll it out with a lightly floured rolling pin. You should still be able to see where the fold creases in the dough ware.

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Making Donuts. In a large pot or Dutch oven heat 4-5 cups of shortening or vegetable oil to 350 degrees of medium high heat on a burner. Carefully place donuts a few at a time into hot oil and cook for 2-3 minutes on one side until golden brown on bottom. Flip donuts over and cook an additional 1-2 minutes until golden brown.

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Spread half of the cherry pie filling over top the angel food cake chunks. Place the remaining angel food cake chunks over top the cherry pie filling. Pudding : Whisk together the dry vanilla pudding mix + milk + sour cream until it's thick and combined. Let it sit for about 3-5 minutes or until it's nicely thickened.

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Pro tip - Gradually, add the milk a little at a time to prevent lumps. 480 ml Whole milk, 250 ml Heavy cream, 6 large Egg yolks, 100 g Sugar, 6 tbsp Cornstarch, 2 tsp Vanilla bean paste, ½ tsp Kosher salt. Simmer - Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time.

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Angel Food Cake. Preheat oven to 350°F. Line an 8.5×4.5 inch loaf pan with foil (if it's a non-stick pan). This ensures the cake will rise in the pan as the foil helps it"crawl" up. In a medium mixing bowl, stir together flour, cornstarch, and half of the sugar.

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Angel cream filling is a light and fluffy filling that is commonly used in pastries, cakes, and other confections. It is made from a combination of ingredients such as whipped cream, sugar, and flavorings such as vanilla or almond extract. The result is a smooth and creamy filling that adds a delightful sweetness to any dessert it is used in.

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To make angel cream donut filling, heat heavy cream and sugar in a saucepan. In a separate bowl, whisk together egg yolks and cornstarch. Slowly pour the hot cream mixture into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook until thickened. Remove from heat and stir in butter and vanilla extract.

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Instructions. Preheat the oven to 375 degrees F. In a bowl, sift together the flour, and 3/4 cup of the sugar, set aside. In a large bowl, whip the egg whites, until soft peaks form. Add the vanilla, cream of tartar and salt, and continue whipping until medium stiff peaks form.

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Strawberry Lemon Filling. Reserve 9-10 whole strawberries for top of cake. With the rest, remove tops and slice. Set aside. In KitchenAid, cream together cream cheese and lemon curd on medium speed until combined. Gradually stir in 1 cup powdered sugar on low speed, pausing to scrape down sides of bowl. In separate bowl, combine heavy cream, ¼.