Nice recipes but could you be more explanatory on your ingredients like what kind of flour do you use?I bake. Today I made this cake.
Easy Angel Food Cake
(decadently better than box cake)
Combine and beat until soft peaks form:
2 C egg whites
3/4 C sugar
1 1/2 tsp cream of tartar
1 tsp vanilla
1/4 tsp salt
Sift together well:
1 C flour
3/4 C sugar
Fold sifted flour and sugar into eggs a little at a time. (If you have a mixer with an egg whisk you can use it to mix the flour in. Add the sifted flour and sugar a 1/3 at a time. Turn on the mixer for a few seconds on low speed with each addition to just barely mix in flour.)
Pour into angel food cake pan and run a knife through the batter to settle and remove large air bubbles.
Bake at 375 for 40 to 45 minutes. Invert pan and allow to cool upside down.
Then with the egg yolks I made noodles. I substitute 2 egg yolks for each egg. I multiply the recipe by the number of egg yolks I have left over from the cake. Today I ended up using 9 cups of flour. I will let them dry a bit and then place them in plastic bags in the freezer. They make amazing chicken noodle soup and fettuccine.
----------------------------------------------------
Amish Egg Noodles
1 Cup flour
1 egg (or 2 egg yolks)
1 Tbs oil
3 Tbs water
Knead dough for 5 minutes. Allow dough to rest
45 minutes.
Roll out to 1/4” thick.
Allow to dry. Cut into thin strips and dry some more.
--------------------------------------------------
If I am pressed for time and don't want to make noodle this egg custard is great. Again just figure 2 egg yolks per egg.
Quick Egg Custard
- 12 eggs
- 4 cups of milk
- 1 cup sugar
- 2 teaspoons pure vanilla extract.
- Beat ingredients.
Strain and pour into baking dish.
Place baking dish in a roasting pan and fill pan 3/4 full with water.
Bake at 350 for 45min-1hour.- This makes a big batch. It could be cut in half for a smaller portion.