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Aug 4, 2011

A Triple Kitchen Play!

In the summer, when I'm off "work" (school librarian) I play with a lot of new recipes and make my old faves. School's starting in a few weeks, so it's time to keep playing! Here's two new recipes I tried today, and I made my w.w. sandwich bread (which fell in the top, twice in a row, err) 

I found this on another site, very moist and delish! Worth the time in my opinion!

Citrus Angel Cake

Makes: 12 servings
Prep: 30 minutes
Bake: 40 minutes 


Nancy Note- I added 1/2 teasoon pure orange extract, since I like it stronger! And I only sifted the flour and sugar once, since it's pre-sifted. Came out great!

  • 1 1/2  cups egg whites (10 to 12)
  • 1 1/2  cups sifted powdered sugar
  • 1  cup sifted cake flour or sifted all-purpose flour
  • 1  teaspoon cream of tartar
  • 3  tablespoons frozen juice concentrate (limeade, lemonade, or orange juice), thawed
  • 3/4  cupgranulated sugar

Directions- In a covered large bowl, let egg whites stand at room temperature for 30 minutes. Sift the powdered sugar and flour together three times; set aside. Preheat oven to 350°F.

Add cream of tartar to egg whites in bowl; beat with an electric mixer on medium speed until soft peaks form (tips curl). Add juice concentrate. Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

Sift about one-fourth of the flour mixture over beaten egg white mixture; fold in gently. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat, folding in the remaining flour mixture by fourths.
Pour batter into an ungreased 10-inch tube pan; spread evenly. Bake on the lowest oven rack for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. (If the cake has risen higher than the pan, invert it over a jar or bottle so the top of the cake does not touch the countertop.) To serve, loosen side and center from pan with a narrow spatula; remove cake. Using a serrated knife, cut into wedges.

Pinto Beans and Cornbread- For Dinner!


4 cups dried Pinto Beans, 4 slices thick sliced Bacon, salt, pepper

Nancy Note- This is a very flexible recipe. I added 1/2 a chopped onion, paprika, chili powder, onion powder cayenne, a little fresh chopped cilantro, to taste. A little spicy, but good! Topped with some more cilantro and sour cream. I served with my own buttermilk cornbread and sald, with homegrown tomatoes, yum!

Directions: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2-3 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco.

Pics of angel food cake and w.w. bread. Didn't take pic of beans, sorry!


Kristina said...

The angel food cake is exactly the one we make also. It's delicious isn't it?

nancypo said...

Yes, it's addictive :)

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