Confetti Angel Food Cake

Guess this is the recipe that I use more than any other!! The original recipe came from Springfield, Missouri, from a friend of my family, Freda Fielder. She was a fabulous cook, we can only hope to emulate. Made the best Apple pie this side of heaven. It is my daughter's favorite birthday cake with "whippy" pink frosting; and, along with some variations, many of my friends and family's favorite. I'm going to start with the basic angel food and how to make it confetti and then the "Whippy frosting, which is a cooked frosting, much like a White Mountain but much easier in that you don't use a candy thermometer. To me, this is a True Birthday Cake and sooo pretty!!!

• 1 1/2 cups egg whites (large and I use 12 or 13 )


• 1/2 teaspoon salt


• 1 1/2 teaspoons cream of tartar


• 1/2 teaspoon almond


• 1/2 teaspoon vanilla ( I often use all Mexican vanilla and eliminate the almond extract)


• 1 cup granulated sugar


• 1 cup CAKE flour


• 1 1/2 cups sifted powdered sugar


• If making confetti angel food, you will need a small bottle of confetti sprinkles

In large metallic bowl(DO NOT use PLastic), add salt, cream of tartar and extract to egg whites. Beat until foamy and soft peaks form( peaks droop when you "stand them" with the beaters). Add granulated sugar gradually until satiny and fine grained. Sift flour and measure. Sift powdered sugar and measure. Combine flour and powdered sugar and sift together 4 or 5 times. Fold powdered sugar/flour mixture into egg white mixture. If making confetti angel food, add half a bottle of sprinkles now, folding them into batter. Rinse a tube or loaf pan with cold water. Turn the batter into the pan. Bake at 375 degrees for 35 to 40 minutes. after cake is done, invert cake upside down in pan to cool. Let cool for several hours and remove.

WHIPPY PINK FROSTING

• 1 cup sugar


• 1/2 cup light corn syrup


• 3 Tablespoons water


• 3 Large Egg Whites


• 1/4 teaspoon cream of tartar


• 1/4 teaspoon salt


• 1 1/2 teaspoons vanilla extract

In top of a double boiler, combine sugar, corn syrup, water, egg whites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. Remove from heat; add vanilla extract. continue beating until frosting holds deep swirls. Add food coloring drops to make any color you desire.this frosts a 3 layer cake or Angel Food Cake.

Myrtle's Rolls

A super fast yeast roll recipe!! I got this from a cooking class I took back in the 1970's when I was a young wife. Makes quite a few rolls in a 9x13 pan. If you are just starting to bake, this is a good one to try. Also, I now use the King Arthur White Whole Wheat Flour, which still gives a fluffy finish, but has more nutrition and you are getting some whole grains. Perfect in this recipe!!

• 1 Heaping Tablespoon solid Crisco


• 1/4 cup sugar


• 1 tsp. salt

Combine above and pour one cup of boiling water over it. Let stand until cool. Beat 1 whole Egg and add to the above. Add 3 1/2 cups flour( Use either unbleached or the King Arthur White Whole Wheat), one cup at a time, beating well to mix. If you have a mixer with bread beaters, it does well with this recipe or you can mix by hand. Get out your pastry cloth and roll the dough out to 1/4 inch thickness. Cut with a biscuit cutter, dip in butter, fold in half and place side by side in a 9x13 pan. Let rise about 45 minutes. Bake at 400 degrees for 10-12 minutes (until golden brown). Makes 36-42 small rolls. Break out your good jelly or jam, fabulous with these!!

Fresh Strawberry Cobbler

A friend served this recipe many years ago at our quilt group get together. I just found it again and have made it with great success. A different way to use fresh strawberries!!

• 1/4 cup butter or margarine, softened


• 3/4 cup sugar


• 1 Large Egg


• 1 teaspoon vanilla extract


• 1 1/4 cups flour I use King Arthur or Pillsbury Unbleached)


• 1 1/4 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup milk


• 3 cups fresh strawberries, cut in half lengthwise

Topping

• 1/4 cup flour


• 1/4 cup sugar


• 1/4 cup(1/2 stick) butter

1/2 pint wipping cream, whipped

Beat 1/4 cup softened butterat medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well. Add egg and vanilla extract, mixing well. Combine 1 1/4 cups flour,baking powder, and salt, add to butter mixture alternately with the milk, beginning and ending with the flour mixture. Spoon into a greased 8 inch square baking dish. Arrange strawberries on top, cut side down. For topping, combine 1/4 cup flour and 1/4 cup sugar; cut in chilled 1/4 cup butter with a pastry blender until crumbly( I use my Cuisinart food processor for this, works beautifully!!) Sprinkle over strawberries. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean. Serve warm with whipped cream, could use vanilla ice cream too. this recipe doubles well. Just use a 9x13 pan instead. 8 servings