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October 23, 2013  | Everyday Recipes
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October 23, 2013  |  Messages and Recipes


How to Bake
How to Bake: Angel Food Cakes
(with recipes)

There is something about an angel food cake that makes it an enchanting summertime dessert—especially when married with cool whipped cream or ice cream. Today we'll show you how to make easy angel food cakes and some scrumptious desserts using chocolate whipped cream or your favorite ice cream.

If you've never made an angel food cake, try one. By following a few simple rules, they are easy, nearly foolproof, and don't take a lot of time. In this article, we'll show you how to make Easy Angel Food Cake, and some fancier desserts like Chocolate Angel Food Cake.

Angel food cakes are made with egg whites which means that they are low fat, low cholesterol, and have less flour than most desserts. Because of the sugar, they are not low-calorie deserts.

Easy Angel Food Cake

1-1/2 cups egg whites (about 12 large eggs)
1 cup plus one tablespoons sifted cake flour
1-1/3 cup sugar
1/4 teaspoons salt
3/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions:
Preheat the oven to 350 degrees (after step 1).

1. Separate the eggs before heating the oven (see tips), adding the whites to a liquid measuring cup until you have 1 1/2 cups. It will take about 12 large eggs.
2. Sift the flour before measuring. If you do not have a sifter, use a whisk to fluff the flour before measuring. Add about half the sugar to the flour and sift again.
3. Beat the egg whites in a large bowl, adding the salt and the cream of tartar to the whites as soon as they become foamy. Continue beating. As soft peaks begin to form, add the remaining sugar and extracts. Beat until peaks form.
4. Using a spatula, gently fold the flour and sugar mixture into the egg white foam with “over and up” motions. Be sure to scrape the bottom of the bowl for the flour mixture will sink. Mix only until the flour is moistened. Working the batter longer tends to drive the air bubbles from the foam and reduces the cake's volume.
5. Scrape the batter into a ten-inch tube pan and bake immediately. Bake for 45 minutes or until the cake is done.
6. When the cake is removed from the oven, immediately invert the tube pan on the counter. Many tube pans have legs for this purpose. If the tube pan does not have legs, invert the pan over a narrow-necked bottle inserted into the tube.

Chocolate Angel Food Cake

1-1/2 cups egg whites (about 12 large eggs)
3/4 cup sifted cake flour
1/3 cup cocoa
1-1/3 cup sugar
1/4 teaspoons salt
3/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees (after step 1).

1. Separate the eggs before heating the oven (see tips), adding the whites to a liquid measuring cup until you have 1 1/2 cups. It will take about 12 large eggs.
2. Sift the flour before measuring. If you do not have a sifter, use a whisk to fluff the flour before measuring. Add about half the sugar to the flour and the cocoa and sift again.
3. Beat the egg whites in a large bowl, adding the salt and the cream of tartar to the whites as soon as they become foamy. Continue beating. As soft peaks begin to form, add the remaining sugar and extract. Beat until peaks form.
4. Using a spatula, gently fold the flour, cocoa, and sugar mixture into the egg white foam with “over and up” motions. Be sure to scrape the bottom of the bowl for the flour mixture will sink. Mix only until the flour is moistened. Working the batter longer tends to drive the air bubbles from the foam and reduces the cake's volume.
5. Scrape the batter into a ten-inch tube pan and bake immediately. Bake for 45 minutes or until the cake is done.
6. When the cake is removed from the oven, immediately invert the tube pan on the counter. Many tube pans have legs for this purpose. If the tube pan does not have legs, invert the pan over a narrow-necked bottle inserted into the tube.

Whipped Cream Frosted Angel Food Cake
To see how to to frost a cake with whipped cream, click here. Use either Chocolate Whipped Cream or whipped cream flavored with vanilla extract. Serve frozen or chilled.
Dennis, the Prepared Pantry     
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For bill alb, perhaps this will save your low carb life:

Low Carb Vanilla Ice Cream recipe

2 eggs
5 T Truvia
2 C. heavy cream
2 C. whole milk
2 t. vanilla
¼ t. salt
Beat eggs in a large bowl until frothy. Add truvia a little at a time until mixture becomes thick and is well mixed. Add remaining ingredients and microwave well (But not too well as the cream will begin to froth up. Your ice cream machine will do a lot of stirring anyway). Pour into the canister of your ice cream machine and process per your machines directions. Enjoy as soon as its done. It freezes ok, but freezes rock hard. Just need to let it thaw at room temperature for a while.

For chocolate ice cream, add 2-4tbsp (depending on how chocolaty you like it) of cocoa powder to some of the milk in a saucepan on med heat, stirring until its dissolved. The warmth helps the cocoa dissolve so you don't get clumps.
Yields: 10 (1/2 cup serving size) Per Serving: Calories- 210, Fat- 10g, Carbs- 2.6g, Fiber-0g. Net carbs=2.6
Sandy, Michigan
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Sauteed Kale
Yield: 4 Servings

1 1/2 lb young kale, stems and leaves coarsely chopped
3 Tbsp olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 Tbsp red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.

Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Bobby Flay
Denise in the Villages, FL
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For Bill who was inquiring about low carb ice cream: I have never attempted to make ice cream, much less the low carb variety , but if you live in an area that carries Breyers ice cream they make a a product called Breyer’s Carb Smart. It comes in vanilla and chocolate only as far as I know but they are both good. The label states they have only 4 gm of carbohydrate per 1/2 cup serving. The calorie count is 120 but the carb count is broken down from 14 gm by subtracting out 6 gm for sugar alcohols and 4 gm fiber leaving the net carbs to be only 4 gm. I have no connection to Breyer’s but was just hoping to help Bill find a treat as it is very difficult to have an ice cream craving.
Nana in SE Ohio


Hi Landers, I haven't sent in a recipe for awhile as I haven't tried anything new. A friend sent me this recipe and I really did bake it. There is just me, so I don't bake often. I am sure you will find it as good as I have.
Southern Lou

Better Apple Bread

Ingredients:
3-4 medium apples, peeled and diced (about two cups)
1/2 cup vegetable oil
1/4 cup milk
2 eggs
1 teaspoon vanilla
2 cups sugar
2 cups self rising flour
2 teaspoons cinnamon
1/2 teaspoon allspice

Instructions:
Peel and dice apples, place in large mixing bowl. Add eggs, oil, milk, vanilla, and sugar. Stir with a large spoon until well blended. Add flour, cinnamon, and allspice. Stir again by hand until well combined.

Grease a loaf pan with cooking spray* and spoon batter into pan. Bake at 350 for one hour, or until a toothpick inserted in center comes out clean. Allow to cool in pan for five minutes. Turn out.

If using a pan that tends to stick, grease with shortening and flour instead of just cooking spray.
Luanne
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Oct. 21 NL Diane in Wisconsin asked if we in Nancyland would like her Taco Soup recipe. Yes Diane, send in your version. Who knows, we might like it better than the version we now make. Thanks, Diane.
Barb in OKC


Jose Ole' 


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For bill, Alb
Breyers makes a low carb ice cream. It used to say "4 grms carb" on the front but now it says "4 grms. sugar". I find it at Walmart in vanilla and chocolate. Very good ice cream and does not effect my blood sugar at all.
Hope you can find it, Barb in Ohio


Favorite Low-Carb Snacks - Low-Carb Dieters Share Favorite Low-Carb Snacks

There are 122 responses from readers for there favorite Low carb Snacks if you care to take a look.
bill, Alb.


Avocado Sauce

1/2 Avocado
3 tbs Greek or plain yogurt 2 tbs lime juice
1/4 cup chicken stock
3 tbs fresh chives, chopped

Instructions:
Puree avocado, yogurt, lime juice and chicken stock in a blender until smooth.
Stir in chives.
Chill, and serve.
bill, Alb.
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Roasted Garlic Oil
Yield: 3-1/2 cups

Ingredients:
4 cups olive oil
8 heads of garlic, with the tops sliced off
4 fresh thyme sprigs

Directions:
Preheat oven to 300 degrees F. Place garlic heats cut-side down in a baking dish and cover with olive oil. Place thyme in oil. Cover with aluminum foil, then place the dish on a baking sheet. Roast for 45 minutes. Using kitchen tongs, remove garlic and place on a paper towel to drain. Pour olive oil through a fine mesh strainer and keep in a seal tight container or jar. It should last about a month.

Note:
After the garlic has cooled, squeeze the cloves out of each bulb. Keep them whole or mash them with a fork, using as desired, they can be used in other dishes, don't discard them automatically.. Refrigerate in a closed bottle with the cloves covered with some infused EVEO.
bill, Alb.
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Jalapeno Chicken Salad recipe

Ingredients:
1/ 2 small red onion, finely chopped
1/ 2 red bell pepper, seeded and finely chopped
2 tablespoons fresh cilantro, chopped
1/ 4 cup sliced pickled jalapeno chili, finely chopped
2/3 cup mayonnaise
1 tablespoon lime juice
3 cups cooked chicken, shredded
1/ 2 cup medium celery rib, finely chopped
salt and pepper to taste

Directions:
First of all, take a small-size bowl, and mix lime juice along with mayonnaise in it. Then take a large-size bowl, and toss celery, bell pepper, chicken, onion, jalapeno's Adjust seasonings. If required for your taste. You can serve right away. Or keep it in refrigerator up to TWO days.
Bill, Alb
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Tips and Tricks
To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove-top - skillet will be much easier to clean.


How to Bake
Learn the secrets of the pros—without going to culinary school!
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