Tuesday, June 14, 2011

Angel Food Cake

12 egg whites
1 1/4 cup powdered sugar
1 cup cake flour
1 1/2 tsp. cream of tartar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 cup sugar


· Measure egg whites to be equal to 1½ cups. Place in mixing bowl with paddle attachment and let stand at room temperature for 30 minutes.

· Meanwhile, sift powdered sugar and flour together three times; set aside.

· Add cream of tartar, extracts and salt to egg whites. Beat on high speed.

· Gradually add sugar, beating on high speed (#8 of 10) until sugar is dissolved and stiff peaks form.

· Fold in flour mixture on lowest speed or with spatula, ¼ cup at a time. Gently spoon into pan. Cut through batter with a knife to remove air pockets.

· Bake at 350 degrees for 40-45 minutes or until cake springs back when lightly touched.

· Immediately invert pan over a bottle with a couple cans under the sides for balance; cool completely before removing cake from pan.

· Serve with cool-whip and strawberries.

Kirstin’s Notes:

· Cold eggs are easier to divide. Divide one egg at a time. If any egg yolk gets in, don’t use that egg for the cake. The tiniest bit of yolk will color the whole cake.

· Always use a metal bowl

· Keep batter away from any grease!! Never grease the angel food cake pan

· Don’t skip the sifting—gives the cake a nice velvety texture.

· Beware of “mice” while the cake is cooling

Friday, January 1, 2010

Strawberry and Cream Cheese Stuffed French Toast

2 slices Texas Toast per serving
fresh strawberries, sliced
cream cheese frosting*

1. Beat eggs (1-2 per serving) with a splash of milk until well mixed.

2. Melt 1 tsp or so of butter in fry pan over medium heat.

3. Spread one piece of Texas Toast with cream cheese frosting.

4. Layer with fresh strawberries and top with second slice of Texas Toast.

5. Dip in egg mixture and coat each side really well.

6. Place in fry pan and cook until each side is golden brown.

7. Sprinkle with powdered sugar and ENJOY!!!

Cream Cheese Frosting:
(This can be made ahead of time and kept in the fridge. Bring to room temperature before making French Toast)

8 oz Cream Cheese
1 cup butter
1 pound powdered sugar
1 tsp vanilla
1 tsp lemon juice

1. Allow cream cheese and butter to get to room temperature

2. Beat butter and cream cheese together in a large bowl with mixer

3. Slowly add in the powdered sugar.

4. After all the powdered sugar is added, mix for 12 minutes. (Do not mix less than that)

5. When almost done, add in the vanilla and lemon juice

Saturday, June 13, 2009

Cake Balls

1 cake mix
½ - 1 can prepared frosting
Melting chocolate*

1. Prepare cake mix according to directions in a 9 X 13 pan. Let cool.
2. Crumble cake into a large bowl. Add ½ to 1 can of prepared frosting.
(The more frosting you add, the creamier the texture; if you add less, the
cakier the texture)

3. Refrigerate mixture for 2-3 hours.
4. Using a small cookie scoop, form balls with the mixture and place on
wax paper on a cookie sheet. I like to firmly pack the mixture into the
scoop with my hand.
5. Place in freezer for several hours or overnight. (Or until needed)
6. Melt chocolate. Take out 15-20 cake balls at a time (The colder the cake ball the better!) and dip each ball in the chocolate and let drain and place on wax paper. (I use two forks to lift ball out of chocolate and let drain)
7. Drizzle with opposite type chocolate if desired
8. Trim excess chocolate around base and place in mini paper cupcake holder.

Examples of combinations you could try:

White cake mix and mint chocolate chip icing - Dipped in chocolate confectioners coating.• French vanilla cake with white chocolate almond icing. – Dipped in chocolate confectioners coating.• Red velvet with cream cheese icing and vanilla confectioners coating. • Red velvet with cream cheese icing dipped into milk chocolate coating.• Chocolate cake, milk chocolate icing, dipped into chocolate bark. • Lemon cake with lemon frosting and dip them in whit chocolate. • Lemon cake mixed in white chocolate chips and lemon frosting, dipped in white chocolate. • Spice cake with cream cheese frosting and coated them with white chocolate coating. • Cherry chip cake mix and cream cheese frosting dipped in white chocolate.• Fudge cake, mixed in peppermint chips and fudge frosting. Dip in dark chocolate. • Chocolate fudge cake mix and coconut pecan frosting dipped into chocolate.• Chocolate cake, butter cream icing, and dark chocolate coating.• Chocolate cake/chocolate icing and dipped into raspberry/chocolate chips are melted with a bit of oil.• German chocolate cake mix with coconut pecan frosting & dipped in melted semi sweet chocolate chips. • Strawberry with vanilla frosting, dipped in chocolate. • Carrot cake with cream cheese frosting

*I like Ghiradelli’s dipping and candy making chocolate, but it is seasonal. Wiltons makes a good dipping chocolate – which can be found in cake decorating aisles at Walmart; Michaels etc… (With the Wiltons I mix the light and dark chocolate wafers 50/50 when melting)

Nothing says I love you more than a nice big tray of cake balls. Well, that may be exaggerating, but I guarantee you will be popular if you show up some place with a tray of these!!

Wednesday, May 27, 2009

Caramel Bars

3/4 cup melted butter
1/3 cup evaporated milk
German chocolate cake mix
50 caramels
1/3 cup evaporated milk
12 ounce bag chocolate chips

1. Mix first 3 ingredients together.
2. Pat 1/2 of the mixture into a 9 X 13 pan.
3. Unwrap caramels. Melt with 1/3 cup evaporated milk.
4. Pour caramel mixture over top of cake mix in pan.
5. Sprinkle with 12 oz. of chocolate chips.
6. Spread remained cake mix over top of chocolate chips. *
7. Bake at 350 degrees for 20 minutes.
8. Cool on the counter and then in the fridge to help the chocolate and caramel set.

* This is easier said then done. It won't exactly 'spread'. I find it easiest to take a small handful and flatten in out in my palms and then lay it on top of the chocolate chips.

Thursday, April 9, 2009

Mexican Rice

4 TBSP cooking oil
2 cups rice, uncooked
2 cloves garlic, crushed
1/2 cup chopped onion
1 tsp salt
1/2 tsp cumin
1 8oz can tomato sauce
4 cups chicken broth

1. Brown rice in oil until golden brown. Stir often or it will burn.
2. Add garlic and onion and sauté until onion is clear.
3. Add salt, cumin, tomato sauce and water.
4. Bring to a boil and simmer for 20-30 minutes or until rice is done and rather dry.

Note: I have tried doubling this with not much success. I think it's best to make 2 single recipes in separate pans if needed!


Saturday, January 31, 2009

Mediterranean Style Chicken

4 boneless, skinless chicken breasts
2 cups corn flakes
1/2 ounce feta cheese
1/4 cup Parmesan cheese
1 tsp basil
1 tsp salt
1/2 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp lemon zest
1/2 tsp ground black pepper

1. Preheat oven to 350 degrees. Trim chicken of any visible fat.
2. Combine remaining ingredients in a blender. Blend until finely crushed.
3. Transfer mixture to a shallow dish.
4. Dip each chicken breast into the cornflake mixture and turn over to lightly coat both sides.
5. Place coated chicken in greased baking pan.
6. Bake until cooked through, 18-20 minutes. (Mine took more like 40 minutes)

Saturday, December 13, 2008

Almond Frosties

2 1/4 cups all-purpose flour
1/2 tsp. salt
1 cup butter, softened
3 Tbsp. sugar
1 tsp. almond extract

1 1/2 cups powdered sugar
2 Tbsp. unsweetened cocoa
1/2 tsp. vanilla
2 to 3 Tbsp. HOT water
1/2 cup slivered almonds, toasted (or sprinkles)

1. Preheat oven to 350 degrees.
2. Combine flour, and salt in medium bowl.
3. Beat butter, sugar and almond extract in separate bowl with mixer until light and fluffy.
4. At low speed, beat in dry ingredients until blended.
5. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
6. Flatten slightly to 3/4 inch thick.
7. Bake 15 to 17 minutes, until golden. Cool on wire racks.
8. Frosting: Combine powdered sugar, cocoa and vanilla in bowl.
9. Stir in water until spreadable. Frost cookies. Top each with 2-3 almonds (or sprinkles)

Makes 3 dozen.