Maple-Iced Angel Food Cake Maple's nutty sweetness is a delectable counterpoint to the cloudlike sponge that is angel food cake. Ripe juicy berries are always nice with the fluffiness of angel food cake, and blackberries and maple make an especially fine combination. Cake Icing Preheat oven to 350 degrees F. Whip the egg whites in a mixer fitted with a whisk attachment (or using a hand mixer) until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer funning, gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more. Sift remaining 1/4 cup granulated sugar together with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup. Spoon the batter into an ungreased 9 to 10-inch tube pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 55 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen it, and then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath. Icing: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes, or until the icing is hard, before serving. Slice with a serrated knife, using a sawing motion.
1 1/2 cups egg white (from about 12 eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup
1/4 cup pure maple syrup
1 tablespoon egg white
1 1/2 cups confectioners' sugar
Monday, February 18, 2008
Maple-Iced Angel Food Cake
Sunday, February 17, 2008
Country Style Snack
Country Style Snack
1 sm Egg, slightly beaten
1/4 c Cheese, grated
Salt and pepper Dash of nutmeg 1/2 c Zucchini, thinly sliced
1 tb Onion, chopped
1 ts Butter or margarine
4 Slices of bread
Combine all ingredients except bread. Melt butter in saucepan and add mixture. Stir until egg is set. Place two slices of bread (buttered side down), onto the sandwich maker.
Form a hollow with the back of a spoon. Gently place 2 tablespoons mixture into each triangular pocket. Top with remaining bread slices (buttered side up).
Lower lid, latch in top position and toast 2-3 minutes or until done.
Bon Appétit!
Saturday, February 16, 2008
0range Fruit Salad *Btmf00b*
0range Fruit Salad *Btmf00b*
2 c Boiling water-divided
1 pk (3 oz)lemon jello
2 c Ice cubes, divided
1 pk (3 0z)orange jello
1 cn (20 0z)crush pineapple *
2 c Min. marshmallows
3 Lrg bananas sliced
1/2 c Fine shredded cheddar cheese
1 c Reserved pineapple juice
1/2 c Sugar
Egg,beaten 1 tb Oleo
1 c Whipping cream
2 tb Cornstarch
In a mixing bowl, combine 1 c water & lemon jelly.
Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13"x9"x2" baking pan. refrigerate until set. Repeat with orange jelly, with remaining ice & water.
Stir in marshmallows. Pour over lemon layer; refrigerate until set. For dressing, combine pineapple juice, sugar egg, cornstarch & butter in a pan. Cook over med heat stirring constantly until thick. Cover & refrigerate overnight.
Next day, arrange bananas with whipped cream over jelly. Combine dressing with whipped cream; spread over bananas, Sprinkle with cheese.
Enjoy! 5/4
