The Angels On Earth Healing Ministries

Healing Ministries

Monthly Recipe

This wonderful cook book is a

collection of 150 recipes sent to

us by Earth Angels from around the United States. With pages of delicious recipes, cooking tips

and helpful hints, your meals

are sure to be a success!

CULINARY TREASURER
January - February 2011

TOMATO SOUP CAKE

Sandie is a beautiful Earth Angel who is a part of our healing prayer circle.

"Okay I have attached the Old Fashioned Tomato Spice Cake Recipes -
- One is from Scratch the second uses a box cake - VERY Simple and both are FAT FREE and have a Hidden Vegetable! Easy Second One tastes like a Gingerbread cake but not as dark and heavy -- very moist! "

Yummy! And your home smells to cozy!

TOMATO SOUP CAKE 1
Preheat oven to 350 degrees

2 1/4 cup cake flour or 2 c. all purpose flour
1 1/3 cup sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
1 (10 3/4 oz.) can Campbell's tomato soup
1/2 cup hydrogenated shortening
2 eggs
1/4 cup water
½ or 1 cup raisins - optional
½ or 1 cup chopped nuts - optional

1. Preheat oven to 350 degrees. Generously grease and flour
two round layer pans, 8 or 9 inches or 13 x 9 pan loaf or tube pan.
Measure dry ingredients into large bowl.
Add soup and shortening.

2. Beat at low to medium speed for 2 minutes (300 strokes with a spoon)
scraping sides and bottom of bowl constantly. Add eggs and water.
Beat 2 minutes more, scraping bowl frequently. Add raisin & nuts.
Pour into pans.

3. Bake 35 or 40 minutes. Let stand in pans 10 minutes; remove and cool on rack.
Frost with cream cheese frosting or favorite white frosting

VARIATIONS: For a 9 inch tube pan or loaf pan prepare as above; bake 1 hour.
Nut or Raisin: After mixing, fold in 1 cup chopped nuts or raisins. Bake 40 to 50 minutes.

Dates and Nuts: After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates.
(Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them.)
Bake in 9 inch layers or 13 x 9 inch pan for 40 to 45 minutes.

TOMATO SOUP CAKE 2

1 box Spice Cake mix
(you may substitute Carrot Cake Mix)
1 can (10 3/4 ounces) Campbell's®
condensed Tomato Soup
1/2 cup water
2 eggs
½ or 1 cup raisins - optional
½ or 1 cup chopped nuts - optional
cream cheese frosting

1. Heat the oven to 350°F. Lightly grease and flour 2 (8 or 9-inch) round cake pans.
2. Combine the cake mix, soup, water and eggs in a large bowl and beat 2 minutes.
Stir in raisins and nuts. Pour the batter into the pans.

3. Bake for 25 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Let the cakes cool in the pans on wire racks for 10 minutes.
Remove the cakes from the pans and let cool completely.

4. Fill and frost with the cream cheese frosting.

** Note for Loaf Pan or Tube Pan: Bake 45-50 minutes

Date and Nut: After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates.
(Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them.)

THANK YOU Sandie Griffiths

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CULINARY TREASURER
November - December 2010

PINEAPPLE RAISIN DROP COOKIES

1 Cup Shortening

1 1/2 Cups Sugar

1 Egg

1 Can (8 3/4 oz) Crushed Pineapple
(include pineapple juice)

3 1/2 Cups Flour

1 tsp Baking Soda

1/2 tsp Salt

1/4 tsp Nutmeg

1/2 Cup Chopped Nuts

1 Cup Raisins

Mix shortening, sugar and egg thoroughly,
stir in pineapple. Stir together flour,
soda, salt and nutmeg, blend into
shortening mixture, mix in nuts and raisins.

Chill at least 1 hour.
Drop by teaspoon-full on ungreased baking sheet Bake at 400 degrees, 8 to 10 minutes

Makes about 5 dozen

~Thank You Shawn Holt~

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CULINARY TREASURER
September - October 2010

CINNAMON APPLE WAFERS

½ cup sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 small red apple,
1 small green apple thinly sliced
28 Triscuit crackers
28 small square slices of cheddar cheese

Heat oven to 350 degrees. Mix sugar, cinnamon and nutmeg, toss together with apples. Place Triscuits on cookie sheet, top with 1 slice of cheese and two apple slices. Bake 4 to 5 minutes or until cheese is melted. Serve warm

Thank You Gloria's Nana

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CULINARY TREASURER
July - August 2010

PINA COLADA FROSTIES

12oz - frozen whipped topping (thawed)

15oz - cream of coconut

8oz - crushed pineapple (well drained)

6oz - red maraschino cherries (juice reserved) chopped

1/2 cup - sweetened & flaked coconut

Line 12 muffin cups with paper baking cups. In a large bowl, combine whipped topping and cream of coconut; blend well. Add juice from the cherries, crushed pineapple, chopped cherries and coconut. Spoon into baking cups, then cover and freeze at least 3 hours before serving. Makes 12 servings.

THANK YOU AUDREY HUNT

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GINGER TEA DRINK

1 cup fresh ginger, finely grated

2 limes
1 bottle of Angostura (aromatic bitters) *

~~~~

Using a micro plane zest grater or an
electronic processor, grate 1 cup of
fresh ginger.

Place grated ginger in small sauce pan.
Cover ginger with water and bring
to a simmer.
Cover and simmer for 40 minutes.

Cool the the ginger tea to room
temperature. Pour into a glass container
and chill in the refrigerator.

To serve, put 2 tablespoons of the grated
ginger into a tall glass. Add 1 or 2 dash of bitters.

Squeeze the juice from 1/4 lime into the
glass. Top off with water.
APPROXIMATELY 6 SERVINGS

Recipe contributed from my dad Clinton Wise.
He notes "I find this to be a good tonic for mind and body"

*Angostura Aromatic Bitters is a unique blend of natural herbs and spices which is used to flavor a wide variety of foods and drinks.

The "secret" was developed in 1824 by Dr. J.G.B. Siegert, a Surgeon General in Simon Bolivar's army in Venezuela. He used his aromatic bitters to improve appetite and digestive well-being of the soldiers. The word "Angostura" came from the town of that name in Venezuela where Dr. Siegert was based.

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