Angel Food Cake

I have made a lot of angel food cakes in my time and this recipe is my favorite and is the easiest to make. Don't be intimidated with the egg whites, beating them until they stand on their own is easy and when you do it once you will never be intimidated again. Egg whites will be your friend, so to speak. I love angel food cake with strawberries and whipped cream. I think I love all cake with strawberries and whipped cream and if you read this blog, you will agree. This is What's Cookin on Beaty's Creek.





Needed:
12 extra large eggs whites-I use free range eggs
1 t cream of tartar
1 3/4 cup sugar
3 t vanilla
1/2 t salt-I use sea salt
1 cup all purpose flour
2 cups powdered sugar

Beat your egg whites until foamy, now add cream of tartar, salt, vanilla, and white sugar, beat until stiff peaks are formed. Now sift together flour and powdered sugar and fold into egg whites
Bake at 350' for 30 minutes on the lowest rack in your oven. Also remember to use an ANGEL FOOD CAKE PAN AND NOT A BUNDT CAKE PAN. Yes, there is a difference.

Wild Spinach

These wild greens are a rite of spring on Beaty’s Creek, guess that is because they are almost everywhere along Beaty’s Creek. I freeze them and eat plenty when they are young too. These particular greens, to me anyway, taste like spinach with a broccoli rabe bite. This is What’s Cookin on Beaty’s Creek along with some fried cornbread.

Needed:

Spring Greens AKA Wild Spinach
Enough water to cover
Salt
Oil

I wash the greens and place them in my salad spinner, then I place them in a caste iron skillet covered with water and cook them until almost all of the water is gone. Now add oil and salt, now you will sauté the greens until tender. I love them with fried cornbread!

Cherry Lemonade Cake

My MIL loves lemon cake so I thought I would try my hand at one. This cake tastes just like cherry lemonade, to me that is a good thing. This is a pretty simple cake to make so give it a try and give it to the lemon lover in your life. This is What's Cookin on Beaty's Creek today.

Needed:

2 ¼ cups plus 3 T cake flour-sifted then measured
¾ t baking powder
¾ t baking soda
½ t salt
1 cup plus 2 T room temperature unsalted butter
1 ½ cups sugar
2 t lemon flavoring
4 large egg yolks- at room temperature
1 large egg- at room temperature
¾ cup sour cream

Resift flour with salt, baking powder, and baking soda. Cream together butter, egg yolks, egg, sugar, sour cream, and lemon extract until light and fluffy. Now add flour mixture a cup at a time until all is mixed in. Bake in a 9x13 pan at 350’ for 35 minutes or until a toothpick comes out clean.

Now make the “icing”. Mix 3 cups powder sugar, 1/4-cup fresh lemon juice, and 1/8-cup maraschino cherry juice. Once mixed, pour over warm cake and top with maraschino cherries that have been cut in half.

My Garden 2009

Everyone has been talking about their garden and now I can finally show you a little something from my garden. I come from a very long line of gardeners, so does my husband. This is the first harvest and doesn't it look tasty?? I am baking a crusty french baguette and have some freshly made butter to eat my french breakfast radishes with and oh, some really good sea salt. I can eat green onions with almost anything. I am making a veggie tray for lunch tomorrow and they will certainly be on it. Well this is not really cookin but it is What's Cookin today. Try growing some veggies, your kids will love it and so will you! Everyone grows flowers so be different, grow veggies!!

Fried Cornbread

Yes, I said fried cornbread. Nothing is better with mustard greens in the fall or a salad fresh from the garden with bacon and vinegar dressing in the spring. Give this one a try and you will be surprised how easy and good it is. This is What's Cookin on Beaty's Creek today.

Needed:

5 cups white cornmeal
3 cups boiling water( give or take, may need a little more or less)
Caste iron skillet
Oil

Mix cornmeal and boiling water until you have thick batter. It will be easy to handle in your hands too. If it is better to have it too dry than too wet, you can always add water but not cornmeal. Not sure why but when you add cornmeal it never turns out right. So start off with a cup of boiling water at a time until you get the right texture.Form into a ball and flatten the ball out. Now heat your skillet over medium heat until a bit of the batter sizzles when added to the oil. Cook as you would pancakes, brown on one side and then turn and brown the other. Drain on paper towels and serve. Sooo good!

Moosewood Pound Cake

My Moosewood Cookbook by Mollie Katzen is well worn and well loved. The copyright date is 1977 and it is a hippy type of cookbook. All of the recipes are hand written but one thing is for sure, all are good! I have not made one recipe from this book that was bad or one that the family did not like. Try this pound cake with some strawberries, bananas, and homemade whipped cream and you will make your family happy! This is What’s Cookin on Beaty’s Creek today.


Needed:

1-pound sweet unsalted butter-at room temperature
3 cups white sugar
6 eggs-at room temperature
1-cup milk
2 t vanilla extract
1 T baking powder-I use Rumsford
1/2 t salt
4 cups unbleached white flour

Cream butter, and sugar in your Kitchen Aid at high speed until light and fluffy, now add your eggs one at a time, beating well after each one. Sift together dry ingredients. Mix milk and vanilla together. Add 2 cups dry mixture and mix well, add milk mix well, now add last 2 cups of dry and mix well again. Pour into a bundt or tube pan and bake for 1 hour (I cook mine for 1 1/2 hours) at 350’ or until a toothpick comes out clean. Cool cake for 10 minutes turn it onto a plate. Cool completely before cutting.

Cole Slaw

This is a favorite side dish with many of my recipes. We like ours a little on the sweet side with a special ingredient you will learn about shortly. This is great eaten alone with some crackers too. This is What's Cookin on Beaty's Creek.

Needed:

1 head of cabbage-shredded and chopped really thin
1 T salt
2 T garlic powder
3/4 cup white sugar
3 cups mayo
1/2 cup milk

Mix mayo, salt, garlic powder, sugar, and milk together until mixed very well (or until sugar is disolved). Now pour this mixture over cabbage and stir until all of the cabbage is coated. Place in fridge for a couple of hours or overnight.