Cool the cakes upside down over a standing wine bottle or large funnel. Gravity will keep the cake’s full volume until it sets.
Chiffon Cakes and Angel Food cakes are different:
Chiffon Cakes contain egg yolks and oil.
Secrets to perfectly beaten egg whites every time:
Always, use a clean, dry bowl for separating and beating egg whites.
Separate eggs whites and egg yolks one at a time into a cup. Place egg white in a liquid measuring cup and the yolk in another cup. Continue until the desired amount of egg whites is achieved.
If one speck of the yoke gets in an egg white, throw it out. Put the cup aside and get a clean, dry cup and continue separating the eggs.
Beat egg whites until frothy, add cream of tartar, continue beating until soft peaks form, begin adding sugar 2 tablespoons at a time.
Beat until stiff, glossy peaks form – like these!Being careful not to over beat! When the egg whites begin to clump, you know they have been beaten to long – like these!
Why Cake Flour:
Swans Down Cake-Flour is made with the finest American soft winter wheat and repeatedly sifted so that it’s 27 times finer than all-purpose flour.
Orange Chiffon Cakes are delicious too!
For years, Orange Chiffon cakes have been a tradition in the Graass family. In 1948 at the age of 23, Betty Graass, my beautiful mother-in-law baked an Orange Chiffon cake for her son, Jeff’s 1st birthday. This was the year when Better Homes and Gardens featured the cake as the “first new cake in over 100 years!” It was a national sensation. The family loved the Orange Chiffon Cake so much that it became a family tradition for birthdays. I continued the tradition. For Jim’s birthday as well as our children’s birthdays and bake an Orange Chiffon Cake for every celebration!
Light and airy, moist and delicious . . . this is the cake we bake for birthday celebrations!
1CupEgg Whites, room temperature
1/2t.Cream of Tartar
2 1/4Cups Cake Flour, sifted
7Large Egg yolks
3/4CupFreshly squeezed lemon juice
Preheat oven to 325º.
In a bowl of an electric mixer fitted with a wire whisk, add the egg whites, beat until frothy add cream of starter, continue beating until soft peaks form. Begin adding 2 tablespoons of sugar until 1/2 cup of sugar is added and the whites standing stiff, glossy peaks. Being careful not to beat until dry.
Sift together dry ingredients into a bowl (flour, sugar, baking powder, salt); set aside.
In another bowl of an electric mixer, add the oil, egg yolks, and lemon juice; beat well.
Add the dry ingredients, and blend together.
With a rubber spatula, gently fold the mixture into the beaten whites.
Pour the combined mixture all at once into tube pan.
Bake 1 1/4 hours or until the top springs back when lightly touched. Invert the pan onto a funnel to cool.
When cake is cool, run a knife around the edges of the cake and remove the cake from the pan.
Lemon glaze: In the bowl of an electric mixer blend together powdered sugar and freshly squeezed lemon juice until the desired consistency is reached. Pourable but not to thin!
Pickling the state pepper of Texas, Jalapenos. If you prefer pickled jalapenos to store in the pantry, it will require more time and work. However, if you are more interested in delicious flavor and an easy preparation, then this recipe is the one for you!
These are refrigerator pickled jalapenos. They are easier to make and just as tasty!
Wash in soapy water, the canning jars and lids; set aside to dry.
Wash and slice the jalapenos.
Make the brine – In a heavy-bottomed pan set over medium heat, add 2 cups white distilled vinegar, 1 1/2 cups water, 2 cups sugar, 1 t. salt; stir to combine and heat until the sugar dissolves. Add the sliced jalapenos.
Cook for 10 – 15 minutes, or until they turn a deeper green, stirring occasionally. Cool to room temperature.
Ladle into jars. Refrigerate overnight. Serve!
*Refrigerator pickles may be kept in the refrigerator for 2 – 3 weeks.
Cinnamon is how I roll . . . with these delicious, homemade cinnamon rolls! The cinnamon rolls are made with a rich dough of eggs, milk and butter, rolled out and filled with a cinnamon filling, baked, and drizzled with a cream cheese glaze. Richness and decadence at its best!
For years, I have baked this recipe for my children and friends for breakfast. Each time, it receives rave reviews. It is a family favorite. Once you get the hang of it, the cinnamon rolls are easy to make and it will become one of your family favorites too!
2 pkgs.active dry yeast
1/4cuplukewarm water (110ºF.)
1 3/4cup2 % or whole milk, scalded
1cup2 sticks unsalted butter, while cold, sliced into 1 tablespoon-size pieces; then, set aside to come to room temperature
Cinnamon Filling Ingredients:
1/2cupunsalted butter, melted
Milk Glaze Ingredients:
18 oz.cream cheese, room temperature
3 1/2cupspowdered sugar
Dissolve yeast and 1 T. sugar in water; set aside for 10 to 15 minutes until frothy.
In a bowl, pour the scalded milk over the butter, sugar, and salt; stir together; set aside to cool(110ºF.)
In the bowl of an electric mixer fitted with a paddle attachment, add the eggs and beat about 1 or 2 minutes.
Add the yeast mixture and cooled milk mixture; blend for a couple minutes.
Begin adding the flour, 1 cup at a time. Continue blending on low speed until all the flour is added. The consistency of the dough will be like a thick pancake batter.
Pour a couple of tablespoons vegetable oil into a large bowl, pour the dough into the bowl, lightly coat all side is the dough with the oil. Cover with a clean dish towel; set aside in a warm, draft-free place for 2 hours until it doubles in volume.
Meanwhile, make the cinnamon filling. In a small bowl, stir the sugar and cinnamon together. Make the Milk Glaze.
Preheat the oven to 425ºF.
On a lightly floured silicone baking mat, pour out the dough, roll out the dough 1/2" thick. Brush with melted butter and sprinkle with cinnamon filling.
Trim each long edge, just 1/2" to 1" to make it straight. Cut the dough in half down the center of the long side. Roll each half of the dough up, forming 2 cylinders. With kitchen scissors, cut each dough cylinders into 2" pieces.
Lightly spray a 9" X 13" pan with cooking spray. Arrange the cinnamon rolls in the pan, leaving about an 1/2" between each roll to allow for rising. You might have a few scraps pf dough left over.
Bake in a preheated 425ºF. oven for 25 - 30 minutes. The inside of the rolls should measure 190ºF - 205º. If they are getting to brown before they reach the correct temperature, cover lightly with a piece of aluminum foil and continue baking.
Place on a wire rack. Serve at once!
I prefer to slice and place a couple of cinnamon rolls on a serving plate and drizzle with the icing. Or you could drizzle the icing over the cinnamon rolls in the pan. It's your choice!
Milk Glaze Instructions:
In the bowl of an electric mixing bowl fitted with a paddle attachment, beat the cream cheese for a couple of minutes. Add the milk and vanilla; beat until combined. Add the powdered sugar and continue beating until the milk glaze is smooth.
Cinnamon Roll Directions:
Preheat oven to 425º
Spray 9 x 13' pan with PAM®, set aside.
Melt the butter, set aside.
Lightly flour a Silpat or silicone baking mat, roll out the dough to 1/4" thickness.
Brush dough with butter and sprinkle with cinnamon sugar mixture.
With a pastry wheel, cut the dough in half.
Roll up each section of the dough.
Using kitchen sheers, cut the dough into 1 1/2 inch thick rounds.
Place rolls in a prepared pan, allow 1/4' in between rolls for rising.
Cover with a clean dish cloth and set aside in a draft free location for 30 minutes or until doubled in size.
Bake in a preheated oven for 25 to 30 minutes.
Remove the rolls from the oven and top with the milk glaze or serve the glaze on the side.
Mark Twain once said, “Cauliflower is nothing but cabbage with a college education!”
In recent years, cauliflower has gained popularity. Chef Dan Barber of Blue Hill in New York tested a new dish with this simple vegetable. He cut it in thick slabs and roasted it to a deep brown. The result . . . a delicious vegetable steak was born! For another delicious and fabulous presentation, roast white, golden, and purple cauliflowers together.
One cup of cauliflower contains 80 units of vitamin A, 90 milligrams of vitamin C, 339 milligrams of potassium, and very high levels of folic acid, vitamin B.
How to buy:
According to Bert Green of Greene on Greens “A good rule of thumb for freshness is a faint cabbage scent.” Also, look for a head of tightly packed florets and is unblemished, free of dark spots.Small heads are sweeter than larger heads.
How to keep:
Store in the vegetable drawer of the refrigerator. Cook it within three or four days.
How to prepare:
Rinse, detach the leaves, turn up side down, trim out the core, set it aside, and cut the florets into small, uniform pieces so that they will cook evenly.
How to roast:
Preheat the oven to 425ºF. Line a jelly roll pan with a piece of parchment paper. In a mixing bowl, toss the cauliflower pieces with excellent quality extra-virgin olive oil and coarse salt. Bake for about 15 minutes until tender. Squeeze the juice of a lemon over the hot cauliflower. Serve at once!
Cauliflower is nothing but a cabbage with a college education!
Easy to make dinner rolls, because they require only one rise before baking. They are delicious!
1.25-ounce pkg.Active dry east
1/4 CupLukewarm water (110 degrees)
2 1/2CupsAll-purpose flour
2 CupsWhole wheat flour
Proof yeast by emptying contents of package in warm water(110ºF). Add sugar, then set aside. to proof.
Heat buttermilk, salt, baking soda, honey and shortening until all ingredients mix together. Remove from heat, set aside and cool to 110ºF.
Add yeast mixture to buttermilk mixture and stir.
In the bowl of an electric mixer fitted with a paddle attachment, mix flours together and the yeast mixture until the mixture is smooth.
Turn the dough out onto a lightly floured surface. (I use a silicone baking mat.) Cut into small pieces and roll each piece with your hands into a small ball. Place each ball in a greased 9x13 pan. Allow a small amount of space between each ball.
Brush melted butter over the top of the dough, cover and set aside in a warm location for 1.5 hours to rise, until doubles in bulk.
Bake in preheated oven at 400ºF. for 15 to 20 minutes.
Rules: Water should not be hotter than 110 degrees. Check expiration date on yeast package.