Monday, June 25, 2007

Garden Produce and an Angel Food Cake

Well, we have recently begun to get some fresh produce from our garden. Hooray! :-) It has been really neat! It has been fun to go outside each day to see what's ready to be picked. :-)

Here's a look at the yellow squash that we picked the other day. It was very tender and flavorful. Mmmmm! I'm looking forward to when some more squash is ready.

We also had some bush beans! They were good as well. :-)

The other day I made an angel food cake. I got the recipe from the Better Homes and Gardens New Cook Book Special Edition. (We were recently gifted with this book and are thoroughly enjoying it!) We haven't ever made a angel food cake from scratch before but when some friends of ours sent us home with several dozen eggs (some of which were turkey eggs), we decided that we should try a hand at it.

Angel Food Cake

1 1/2 cups egg whites (10 to 12 large)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
! /1/2 tsp. cream of tartar
1 teaspoons vanilla
1 cup granulated sugar
1. In a very large mixing bowl allow egg withe to stand at room temperature for 30 minutes. Meanwhile sift powered sugar and flour together three times; set aside.
2. Add cream of tarter and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form ( tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight)
3. Stir one-forth of the powered sugar mixture over beaten egg whites, fold in gently. Repeat, folding in the remaining powered sugar mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove air pockets.
4. Bake on the lowest rack in a 350* oven for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in pan. Loosen cake from pan; remove cake.

Note: We used a light glaze on top of our cake which was a nice addition!

Powered Sugar Icing

Combine 1 cup sifted powered sugar, 1/4 teaspoon vanilla and enough milk for drizzling.

Note: I also added a 1/4 teaspoon of almond flavoring to this recipe.

~Fun in the Kitchen~

When I separated the egg yolks from the egg whites, I put the yolks in this bowl. I thought they kind of looked like a flower. :-)

God bless!
Chloe :-)

Finally, brethren, whatever is true, whatever is honorable, whatever is right, whatever is pure, whatever is lovely, whatever is of good repute, if there is any excellence and if anything worthy of praise, dwell on these things.

Philippians 4:8

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