The NFC B-Day Chat Thread

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sourland said:
On the recommendation of @FridayYet, I started with a keto diet. Pain was greatly reduced, but I lost too much weight. I guess I am on a semi keto/reduced carbohydrate diet. Basically if it is 'white' (high sugar) it is my 'enemy' - lots of fresh vegetables, meat - snack of choice is now nuts. I have not eliminated carbohydrates completely. I just minimize the amount.[/QUOTE
was wondering if keto was it, i've been trying to stay on keto but its so hard, i like to eat out once a week and you know how hard it is trying to find something you can eat, everything is either breaded or has alot of sugar or flour and to be honest, its not easy watching husband eat what he eats, i try to cook keto here but he has to have his bread and cookies and both of us need to lose some weight and watch what we eat due to aches and pains
glad you're sticking with it tho, i'm going to try and get my hinny in gear and stick with it this time, started again this morning wish me luck:fl
Click to expand...
 
Bamabexchicks said:
Thank you. Waiting for hubs to get off the phone so we can try it. Gotta make 2 more today cause our egg customer is on vacation. Got 4 dozen right now from our 7 hens! We get at least a dozen every 2 days! Yikes!
Click to expand...
Angel Food Cake uses a lot of eggs!

Submitted by: Kristin Pan
Rated: 4 out of 5 by 166 members

Prep Time: 30 Minutes
Cook Time: 45 Minutes

Ready In: 1 Hour 15 Minutes
Yields: 14 servings

Angel Food Cake III

"Classic angel food cake, light and tastes great by itself!"

INGREDIENTS:

1 cup cake flour

1 1/2 cups white sugar

12 egg whites

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

DIRECTIONS:

1.

Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.

2.

In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not over mix. Put the batter into the tube pan.

3.

Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.


Chocolate Angel Food Cake:

Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the flour mixture.
Honey Angel Food Cake:

Prepare as above, except in Step 2, after beating egg white mixture to soft peaks, gradually pour 1/4 cup honey in a thin stream over the egg white mixture and reduce granulated sugar to 1/2 cup.
Nutrition Facts (Angel Food Cake)



  • Per serving:
  • 172 kcal cal.,
  • 51 mg sodium,
  • 39 g carb.,
  • 29 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
 
ronott1 said:
Angel Food Cake uses a lot of eggs!

Submitted by: Kristin Pan
Rated: 4 out of 5 by 166 members

Prep Time: 30 Minutes
Cook Time: 45 Minutes

Ready In: 1 Hour 15 Minutes
Yields: 14 servings

Angel Food Cake III

"Classic angel food cake, light and tastes great by itself!"

INGREDIENTS:

1 cup cake flour

1 1/2 cups white sugar

12 egg whites

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

DIRECTIONS:

1.

Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.

2.

In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not over mix. Put the batter into the tube pan.

3.

Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.


Chocolate Angel Food Cake:

Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the flour mixture.
Honey Angel Food Cake:

Prepare as above, except in Step 2, after beating egg white mixture to soft peaks, gradually pour 1/4 cup honey in a thin stream over the egg white mixture and reduce granulated sugar to 1/2 cup.
Nutrition Facts (Angel Food Cake)



  • Per serving:
  • 172 kcal cal.,
  • 51 mg sodium,
  • 39 g carb.,
  • 29 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Click to expand...
What a brilliant idea! Thank you for the great recipe. I will let you know how it turns out!
 

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