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!!!