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!
http://my.hearthealthyonline.com/recipe/sponge-cakes/citrus-angel-cake/

Citrus Angel Cake

Makes: 12 servings

Prep: 30 minutes
Bake: 40 minutes

Ingredients:

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!
Link-
http://thepioneerwoman.com/cooking/2007/08/beans_and_cornb/

Ingredients:

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!