Hot Food & Recipes

Servings: 1 Cake
Category: Cakes | Welsh
Ingredients

• 8 oz Self-raising flour
• 3 oz Butter
• 3 oz Sugar
• 1 Egg
• 3 oz Mixed fruit
• 3 tb Milk
• Pinch salt

Directions
TEISEN SIR FON Cream the butter and the sugar. Beat the egg and beat into the butter and sugar mixture. Sift the flour and salt together and fold into the mixture. Add the fruit and enough milk to give a soft ‘dropping’ consistency. Place in a greased tin in a moderately hot oven (375/F. or Mark 5) for 45 minutes. Posted to MM-Recipes Digest V3 #256 Date: Thu, 19 Sep 1996 18:42:04 +0000 From: “ray.watson”

Servings: 6 Cakes
Category: Cakes | Bread | Welsh
Ingredients

• 1/2 lb Flour
• 4 oz Castor sugar
• 1 Egg
• 4 oz Lard
• 1 ts Baking powder
• Pinch salt

Directions
SLAPAN SIR FON Rub the fat into the flour and add the other dry ingredients. Beat the egg lightly and add with enough milk to make a soft rolling consistency. Bake spoons- ful of the mixture on a greased griddle. Posted to MM-Recipes Digest V3 #256 Date: Thu, 19 Sep 1996 18:42:04 +0000 From: “ray.watson”

Servings: 1 Servings
Category: Cakes
Ingredients

• 1 Box Angel food cake
• 1 lg Frozen strawberries
• Cornstarch
• Whipping cream

Directions
Bake the Angel food cake according to directions on pkg. Cool. Thaw strawberries in colander over a bowl to catch liquid. Cook the fruit liquid in a saucepan, to simmer. Mix cornstarch (I don’t have amounts) with water and stir into hot fruit liquid to thicken, while it is still cooking bringing it to a near boil. Stirring constantly so to keep it smooth. You may have to add more cornstarch, if it is too thin. (This should be somewhat thick). Add the fruit to this mixture, and let cool. When cake is cooled, cut in half, horizontally. Spread fruit mixture on bottom half and top with the top half. Spread whipping cream all over. This should be refrigerated. Posted to TNT Recipes Digest, Vol 01, Nr 916 by KDZY21A@prodigy.com (MRS SHERRY L CHAPMAN) on 5 Ja, n 1998

Servings: 8 Servings
Category: Cakes | Desserts | Healthwise | Bobbie – no
Ingredients

• 1 1/2 c 2% low-fat milk
• 1/4 c Sugar
• 4 lg Egg yolks
• 1 tb Vanilla extract
• 8 sl (2 oz.) angel food cake

Directions
Place milk in 1 quart glass measure. Microwave at High for 3 minutes. Combine sugar and egg yolks in a Medium bowl; stir with a whisk. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to glass measure. Microwave at High for 2 1/2 minutes, stirring after 1 1/2 minute.Stir in vanila. Cover; cool to room temperature. Serve over angel food cake. Yield: 8 servings. (Serving size- 1 slice cake with 1/4 cup sauce.) Per serving; 228 calories, 15% CFF, Fat, 3.7 grams, Cholesterol 113 mg. MC formatting by bobbi744@acd.net ICQ #12099523 Recipe by: Cooking Light Magazine, Nov/Dec ’96 p. 169 Posted to MC-Recipe Digest by Roberta Banghart on May 14, 1998

Servings: 1 Servings
Category: Cakes | Desserts
Ingredients

• 1 Egg white
• 1 c Sugar
• 1 pk (10-oz) frozen strawberries,
• -*, half thawed

Directions
*(you may use red raspberries) Combine all ingredients. Beat in electric mixer for at least 30 minutes. Makes a delicious topping for a white cake. But 30 minutes? Thank goodness for stand mixers. ) Recipe by: Martha Dixon’s Copper Kettle cookbook Posted to MC-Recipe Digest V1 #658 by essie49@juno.com (Ethel R Snyder) on Jul 05, 1997

Servings: 12 Servings
Category: Cake
Ingredients

• 1 1/2 c Powdered sugar; sifted
• 1 c Unbleached flour; sifted
• 1 1/2 c Egg whites; whipped
• 1 1/2 ts Cream of tartar
• 2 ts Vanilla
• 1/4 ts Salt
• 1/4 c Almond extract
• 1 c Granulated sugar

Directions
From: matejka@bga.com (Anita A. Matejka) Date: Fri, 19 Apr 1996 10:33:00 +0100 Recipe By: The Good Housekeeping Cookbook Preheat oven to 375. In a mixing bowl, combine powdered sugar and flour; set aside. In another mixing bowl, with mixer at high speed, beat egg whites, cream of tartar, vanilla, salt, and almond extract until well mixed. Beating at high speed, gradually sprinkle in granulated sugar, 2 tablespoons at a time; beat just until sugar is dissolved and egg whites stand in stiff peaks. Do not srcape sides of bowl during beating. With rubber spatula, fold in flour mixture, about 1/4 at a time, just until flour disappears. Pour mixture in unprepared 10″ tube pan. With metal spatula, cut through batter to break large air bubbles. Bake for 35 minutes. Per serving: 179 Calories; 0g Fat (0% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 95mg Sodium NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. Thaw at room temperature about 3 hours. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #49 From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 12 Servings
Category: Cake
Ingredients

• 2 c Egg whites
• 1/4 ts Salt
• 1 1/2 ts Cream of tartar
• 1 ts Almond extract; optional
• 1 ts Vanilla
• 1 1/4 c Sugar
• 1 c Cake flour

Directions
Date: Mon, 18 Mar 1996 18:03:34 -0500 From: kmeade@ids2.idsonline.com (The Meades) Recipe By: The Fannie Farmer Cookbook Preheat oven to 325F. Beat the egg whites until foamy, add the salt and cream of tarter, and beat until soft peaks form. Add the almond extract and the vanila, then gradually add the sugar, beating until stiff. Sift the flour over the whites gently fold it in. Bake in an ungreased tube pan for 50-60 minutes, until a straw comes out clean. Invert the pan on a rack and let the cake cool completely before removing from the pan. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 12 Servings
Category: Cake
Ingredients

• 1 c Flour
• 1/3 c Sugar
• 1/4 ts Salt
• 1 1/2 c Egg whites (about 10); at
• -room temp
• 1 ts Cream of tartar
• 1 c Sugar

Directions
———————————FLAVORINGS——————————— 1 ts Vanilla -and- 1/2 ts Almond extract; or -rosewater, ornage flower -water; white rum; bourbon, -or whatever is appropriate -to the cake Date: Sun, 3 Mar 96 08:42:45 PST From: eboyd@shentel.net Sift the flour, sugar, and salt together 3 times. Beat the egg whites with the cream of tartar, slowly at first, then increasing the speed. When the whites are quite frothy, slowly sift in the sugar, beating hard, until firm peaks form. Slowly sift the flour over the whites. Turn into the ungreased tube pan and bake in an oven preheated to 325 for about 50 minutes, until the cake browns well and is slightly resistant to the touch. Cool inverted over a rack. Loosen sides and bottom, if necessary, with a thin knife or spatula to free the cake. Serve at room temperature. SNOWBALLS:Tear an Angel Food Cake (above) into balls about the size of an egg using 2 forks. Coat each ball with whipped cream and roll in freshly grated coconut. Chill well before serving. This very old and clever use of leftover or slightly stale cake is generally adored by children, especially in the heat of summer. Often it is served at birthday parties with a candle in each serving, a play on fire and ice. CHOCOLATE ANGEL FOOD CAKE–15-18 servings: Make the Angel Food Cake (above) recipe, but in place of 1 cup flour, use 3/4 cup flour and 1/3 cup cocoa. Sift flour and cocoa together 3 times. Proceed as for regular Angel Food Cake. When cool and turned out, split twice for 3 layers. Ice between layers and over outside with Two Whiskey Chocolate Mousse (see recipe). SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 308-309) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #64 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 12 Servings
Category: Cake
Ingredients

• 1 c Cake flour
• 1 1/4 c Sugar
• 1/4 ts Salt
• 1 c Egg white
• 1 ts Cream of tartar
• 1 ts Vanilla
• 1/4 ts Almond extract

Directions
——————————–BOILED ICING——————————– 1 1/2 c Sugar 1/4 ts Cream of tartar 3/4 c Water 1/4 ts Salt 3 Egg whites 1 ts Vanilla 1/4 ts Almond extract Date: Tue, 27 Feb 1996 20:21:24 -7 From: arlenes@holly.ColoState.EDU Sift flour once, measure and sift four more times. Measure sugar and sift or roll if coarse. Add salt to egg whites and beat until foamy; add cream of tartar and continue beating until stiff but not dry. Fold in the sugar, one tablespoon at a time, then the flour in the same manner. Add flavorings. Bake in an angel cake (tube) pan in a 275 F. oven for 30 minutes, then increase the heat to 300 F. after the cake has risen to its full height, and bake 15 minutes longer or until the cake shrinks slightly and is well browned. Remove from oven and invert pan until cake is cold. Remove from pan and ice if desired. The cake in the illustration is iced with Boiled Icing tinted yellow, and settled in a nest of coconut tinted green. The breen leaves are mode with green icing. The flowers are cut from marshmallows, and tinted with violet coloring. Boiled icing: Mix sugar, cream of tartar and water and cook over low heat until syrup spins a thread (240 F). Meanwhile, add salt to egg whites and beat with a flat beater until stiff. Pour syrup in a thin stream over the egg whites; add flavorings. Beat until the right consistency to spread. How to Make Cakes, 1936, from *Cakes Men Like*, by Benjamin Darling MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #60 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 12 Servings
Category: Cake
Ingredients

• 1 1/4 c Egg whites
• 1 ts Cream of tartar
• 1/2 c Sugar
• 1 c Flour
• 1 c Sugar
• 1/2 ts Salt
• 1 tb Vanilla extract (or more)
• 2 dr Almond extract (or more)

Directions
Date: Tue, 27 Feb 1996 20:21:24 -7 From: arlenes@holly.ColoState.EDU Prepare tube pan with Pam spray; preheat oven to 350 degrees F. Beat egg whites with cream of tartar till holds shape; add 1/2 cup sugar. Sift together the flour, 1 cup sugar and the salt. Fold in eggs; add extracts. Pour into pan and bake until done. (Use egg yolks for custards or Daddy’s Hot Water Sponge Cake.) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #60 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.