Tiramisu Bowl from Ada Clark

This luscious Tiramisu won GRAND PRIZE here in our valley for recipes in our local paper. It was then served at our restaurant here for an evening. My friend, Ada Clark who is a wonderful cook, entered it in the competition. Looks spectacular and does not have the heavy liquor taste of many Tiramisu's. Use a pretty, kind of deep glass bowl for a pretty presentation. Everyone will love it!!!

1 pkg.(8 oz.) Cream cheese, softened
3 cups cold milk
2 pkg.(small) instant vanilla pudding
1 8 oz. container whipped topping, thawed
48 vanilla wafers or 1 loaf pound cake, cut in cubes
1/2 cup cooled, divided coffee
2 squares semi-sweet chocolate, coarsely grated
1 cup fresh raspberries or fruit of your choice

Beat cream cheese until creamy. Gradually add milk, beating during each addition. Add dry pudding mixes; mix well for 2 minutes. Fold in 2 cups whipped topping. Place 1/2 vanilla wafers or cake cubes on bottom and up sides of bowl; drizzle with 1/2 of the coffee(1/4 cup). Top with 1/2 of the pudding mixture and grated chocolate. Repeat the layers.Top with remaining whipped topping. Garnish with raspberries. Refrigerate at least 2 hours or longer before serving.
NOTE: Unwrap chocolate squares, leave on plain wrapper. Microwave on high for 10 seconds, then grate on coarsest holes og grater...

Coffee Angel Food Cake

Next to my confetti angel food and my peach cobbler, this would have to be my most requested dessert. It is my favorite birthday cake and I don't even drink coffee!!! My mom, Nancy Aton, always made it and so it is to her credit and greatskill in cooking that I have this recipe. I believe she told me long ago that it came from a Julia Child cookbook. Just look at my confetti angel food for the basic angel food cake recipe or you can start with a 2 step box angel food. the toasted almonds are our family addition. You're goin" love it!!!!

• One recipe of my angel food cake or one 2 step boxed angel food, to which you add 1 Tablespoon of powered instant coffee.

ICING

• 2 Tablespoons powdered coffee


• 1/2 cup butter, softened


• 1/4 teaspoon salt


• 3 cups powdered sugar


• 3-4 tablespoons milk


• 1 teaspoon vanilla


• 1/4 cup slivered almonds, toasted in a little butter until light brown

Cream butter, add salt and sugar. Add vanilla and milk, a little at a time, beating until light and fluffly and it spreads easily. Ice cake and spread toasted almonds over the top and into the sides. FABULOUS!!