Angelic bliss!!

1 3/4 cup sugar 

1/4 teaspoon salt

1 cup cake flour

12 egg whites

1/3 cup warm water 1 teaspoon vanilla (or other) extract

1 1/2 t cream of tartar

In a food processor or blender pulse the sugar at least 2 minutes or until super fine. This technique can be used if your out of powdered sugar or if you just need a superfine sugar for garnishes etc.

Sift half of the sugar with the flour and the salt and save the other half other the sugar. 

In a separate bowl separate 12 egg whites. Combine the whites with the water, extract and cream of tartar on low. Switch to medium and sift in the remaining sugar until medium peaks have formed.

FOLD in the flour mixture a little at a time until thoroughly blended.  

In an UNGREASED angel food cake pan place your cake mixture.

If you dont have the pan, or access to one you can also use a springform pan and a CLEAN glass bottle. Angel food cake pans are made so the cake can grasp onto the wall of it and "CLIMB" up the sides. This is also why we don't grease the sides, and the hole in the middle ensures even cooking. 

Let it bake at least 35 minutes. Don't poke any holes in it, you'll deflate it. 

Cool the cake INVERTED (upside-down) COMPLETELY before cutting. This prevents the cake from sinking. 

You don't have to be an "angel" to enjoy this virtually fat and cholesterol free goodness!!! 

Orange-a-mania

Orange bars!!!

Close to its tart cousin (the lemon bar) this treat is more sweet than sour.

2 sticks of butter, cold and cut into cubes

2 cups flour

1/2 cup powdered sugar

Using a pastry blender, your fingers or a potato masher, blend the cold butter in the flour and powdered sugar until crumbly.

Press into the bottom of a 9x13 pan and bake at 325* until brown. About 25 minutes.

Filling:

Zest of a medium sized orange and its juice,

about 1/3 cup. strained.

2 cups sugar

4 eggs, beaten

1/4 cup flour

1/2 teaspoon baking powder

Sift together flour and baking powder. Mix with sugar, add zest and juice and finally eggs.

Bake on top of the crust you made for at least 25-30 minutes.

*Let the bars cool COMPLETELY before cutting!!!!*

Yummy scrumptious orange goodness. 

Sprinkle with powdered sugar!!

Roasted corn on the cob!!

So simple!!! 

Leave the corn in the husk and roast in an oven at 375* 30 minutes. Flip, roast another 30 minutes until the husk has turned slightly brown. You can even roast them right on the oven rack. The husk is acting as an insulator and retainer for the vitamins and minerals. So yummy and simple. Season with butter, salt and pepper to taste!!!

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Cilantro cream sauce!!

Need a great sauce to go along with that fried tilapia??!

1 Tablespoon fresh chopped cilantro

1 quart heavy whipping cream

3/4 cup grated parmesan cheese

1 teaspoon of garlic powder

salt and pepper to taste

Heat the cream until boiling, and salt, garlic, pepper and cheese and stir continuously

Add the cilantro and continue stirring until the sauce has thickened and is smooth.

This sauce goes good with anything on the plate!! 

"Krispy Kremes" by Krystle's Kitchen.

No hot light near you...?? Well....I'VE got the secret!!! 

3 Tablespoons butter

1 Tablespoon+1/4 cup of sugar (separated)

1 cup of milk (scalded. Heat quickly until boiling and remove. Let cool slightly)

1 pack of dry active yeast

1/4 cup water (105*-110*!!)

1 egg+1 teaspoon of salt (beaten together)

Flour 1 1/2 cups+3 cups (separated)

While your milk is cooling (see ingredients list), pour the yeast into the tempered water, and stir.

Dissolve 7-8 minutes. 

Pour the yeast mixture into the milk along with 1 1/2 of flour and 1 Tablespoon of sugar. Mix until smooth and let it rest in a warm place until doubled, about an hour. 

Usually the "warm place" would be a proof box. From home i chose to cover my dough with a towel and leave it in the car.

Cream the butter and 1/4 cup of sugar together.

Once the starter dough has relaxed, beat the cream mix into a little at a time.

Add the egg and salt mixture, then the flour and mix and knead until the dough is soft and smooth and workable...

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In a greased bowl turn the dough over and cover with a towel and let it proof again at least another hour.

Lay the soft finished dough on a floured surface and gently press with your HANDS (NOT your fingers) until the dough is about 1/2 inch thick.

I don't have a donut cutter but i do have cookie cutters. 

To make a hole on the inside you can also use a pop bottle cap or similar!

Deep fry in vegetable oil turning as needed.

The glaze is simply 1 cup of powdered sugar and 2 Tablespoons of milk, give or take until desired consistency is reached.

Glaze while warm!!!

Looks like I just left the donut shop but guess what...I made these all in my own kitchen and you can too!!!

                                 

                                 

Puttin' on the Ritz!!!

Buttery ritz crackers can be used for way more than a party snack!!! Simply crush one sleeve by hand or in a food processor and lets get to work!!! 

To coat your chicken we're going to use a three step method.

From left to right gather the following ingredients:

Unseasoned flour

5 eggs and about 1/4 cup of milk mixed very well

Your ritz crackers mixed with about 1/4 cup (or more if you're bold) 

of freshly grated parmesan cheese. 2 teaspoons garlic powder, 1 Tablespoon of salt and pepper blend. 

One chicken breast at a time start with the flour, then egg wash, then the ritz cheese mixture.

Bake on 375* for 20 minutes on one side, flip then 10 minutes on the other side.

The crackers create a seal, locking in all the moisture and natural juices of the chicken. Let the chicken rest at least 5 minutes before cutting.

I always keep a box of Ritz crackers on hand, they're ALWAYS good for SOMETHING!!

Never too much chocolate!!!

1 stick butter softened

2 1/4 cup light brown sugar

3 eggs

1 1/2 teaspoon vanilla extract

2 teaspoons baking soda

1/2 teaspoon salt

1 cup cocoa powder

1 cup chopped unsweetened chocolate

1/4 cup chocolate syrup

2 1/4 cup cake flour

1 cup sour cream

1 cup BOILING water

PREHEAT OVEN TO 350*

Cream together the butter and sugar until smooth, then add the eggs until fluffy. Beat in vanilla, then beat in baking soda and salt.

Starting on low speed add all of your chocolate. 

Alternate sour cream and flour blending until well mixed. Add boiling water and stir until thoroughly blended. Your batter will be VERY loose. 

In two 9 inch round pans line with vegetable oil and flour and bake for 40 minutes.

Let cool COMPLETELY before frosting/icing.

Frosting:

1 stick unsalted butter softened

3 cups powdered sugar

1/2 cup chocolate chips (melted in a double boiler)

1/2 cup sour cream

3/4 cup cocoa powder

2 Tablespoons milk

1 teaspoon vanilla extract

Cream butter and sugar. Add chocolate, sour cream and cocoa. Beat in milk and vanilla. Add 1/4 cup more powdered sugar at a time if needed to thicken until you reach your desired consistency.

To assemble, cut the "hump" off of the cake and level each one. On the bottom cake put about 1/2 cup of frosting and carefully spread. Lay the other cake upside down on the frosted cake so the FLAT bottom is on the top.

Completely frost the outside of the cake and decorate as you please. 

If you have a big enough freezer frost it there. It'll be cold, but your frosting will be less likely to run. Especially in warm weather conditions. 

The sour cream adds so much flavor and moisture to this cake. For sure a new classic to add to the list!!