I know this may seem like a very different kind of recipe, but, it is easy and it tastes amazing. The crunch of the peanuts, the texture of the angel food cake, the almond flavor from the maraschino cherry juice, creates a flavor that is such a memory from my childhood. My Grandmother, Lois (Toots), who loved to cook, made this for us all the time. We loved helping her dip the squares of angel food cake into the thin glaze, and then we rolled it in the chopped peanuts and could not wait to let them dry enough to eat. There are so many favorites from Toots, this is one of the reasons that I decided to share Mead Meadow.
Makes: about 10 – 12
Prep Time: 15 – 20 minutes
1 Angel Food Cake (make or buy), cut into squares
1 cup powdered sugar
1 tablespoon maraschino cherry juice
3 tablespoons milk or cold coffee
2 cups of salted peanuts, chopped
- Cut an angel food cake into 2-3 inch squares. You can use your favorite recipe, use a cake mix or buy an angel food. Put the squares in the freezer while you prep the glaze and the peanuts.
- In a small bowl, whisk together, powdered sugar, cherry juice, and milk or cold coffee to create a thin glaze. The glaze will be slightly pink.
- Chop the peanuts and place them in a pie plate.
- Dip the chilled angel food squares in the glaze and then cover with chopped peanuts. Let them dry on a sheet pan so the glaze gets a chance to set with the peanuts.
HINT: Use a bread knife to cut the angel food into squares before you freeze them.
RESOURCE LINKS:
USA Pan Bakeware Aluminized Half Sheet Pan 18 x 13 inch
J. A. HENCKELS 8-inch Bread Knife
Angela and Grandma Toots (Yankees vs Minnesota Twins at Yankee Stadium)
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