Wednesday, February 27, 2013

Cornbread Waffles With Chili Topping


This is a terrible, terrible picture. I'm sorry about that. I would have taken a new picture this morning and made it look all amazing in natural light, a sprinkling of bright green cilantro in all the right places- but there was nothing left to take pictures of after dinner last night.

When my husband called me after work to tell me he was on his way home last night and ask the burning question, "What's for dinner?", I told him we were having cornbread waffles with chili on top. A looooong silence came next and then "Um, ok. Well that sounds different.". I knew I was dealing with a skeptic and I was determined to bring him over to the cornbread waffle lovin' side of life. The kids and I had already eaten, so I knew exactly how good these were....and I knew Hubby would like them too!

These waffles are very simple to make and basically they just change the way you eat cornbread and chili. It's the same flavors but served in a slightly different, fun way. My kids eat anything with beans with relish, but chili and cornbread has never been their favorite. Last night I was making waffles as fast as they could eat them! As they say- this was kid tested and mom approved :)

I'll give you the recipe for the cornbread that I made, but really you can use any cornbread recipe that you like. This recipe makes a LOT of waffles, so it was great for our family, but if you need only a few you could even use a couple of boxes of cornbread mix. Top these off with your favorite chili, cheese, sour cream, onions, cilantro, jalapenos- anything that you like to eat on a bowl of chili. Very versatile and super easy to make to fit your families tastes and likes.

I don't want anyone to accuse me of stealing their recipe, so I want to mention that this is my take on a Paula Deen recipe I found on the Food Network website. I just used my favorite cornbread and chili in place of the ones she used :)

Cornbread Waffle


2 cups cornmeal
2 cups flour
1/2 cup sugar
2 Tablespoons baking powder
2 teaspoons salt
2 cups milk
2/3 cup oil
2 eggs, slightly beaten
6 Tablespoons butter, melted

Combine cornmeal, flour, sugar, baking powder and salt. Combine milk, oil, and eggs. Mix well.
Add to flour mixture and mix until just combined. Stir in melted butter and bake on a hot waffle iron until golden brown. You will need to spray the waffle iron with non stick spray or brush with butter if you don't want to end up with a stuck on mess. Learn from my mistakes, don't make them for yourself. 

Top with warm chili and any toppings that you like. 

Looking for other cornbread recipes? Find all of my favorites right here!!

Tuesday, February 26, 2013

Chicken and Dumplings



Do you ever get confused and wonder if you are eating dumplings or noodles? I do! What the heck is the difference? Well, really nothing and yet, for some people at least, everything. Still confused? Me too.

Homemade noodles and (most) dumplings are made from similar ingredients- flour, salt, eggs, milk or water and maybe a little oil. Oh, you can dress them up with spices, herbs and other add ins, but the base is usually the same. I say usually because I'm not an expert and I'm sure there are recipes out there that vary from this. To be as accurate as possible, I'll clarify that my experiences with dumplings/noodles is limited to what I can find in my cookbooks (mostly depression era, Amish or Mennonite in nature) or from searching for a few minutes on Google. In the end, I think you call noodles/dumplings what you call them because that is what your mom/grandma/aunt/etc called them. Other than shape, they are much the same. 




They are humble, simple, flavorful food and are one of those recipes that are better than ever warmed over the next day. I serve my Chicken and Dumplings over a little pile of creamy mashed potatoes to which I add a dollop of sour cream. Carb overload? Absolutely. Comfort food at it's core? Yes! This is one of those recipes that will stretch to feed as many people as you need to feed and still have leftovers. We had 7 for dinner last night and all 7 of us are having this for lunch today as well. 

Stretch your food dollars farther by having some of these recipes on hand. I used 2 chicken breasts in this and it was wonderful. Hearty chicken flavor was achieved by first poaching the chicken breasts in water, seasonings and vegetables and that was used as the base to the gravy in the final dish. So good and so easy- and completely family approved. Also, a fantastic way to use whole grain flours, I made my noodles with soft wheat that I milled. Yum-o. 



Did I mention it can be made in a crockpot? 'Cause it totally can. 

Chicken and Dumplings

2 chicken breasts (or more), bone in is best!
2 quarts water
1 (10 oz) bag frozen carrots
2 large celery stalks, chopped
1/2 white onion, chopped
salt and pepper
1 teaspoon dried parsley

2 1/2 cups flour (I used soft wheat that I ground)
2 eggs
1/2 teaspoon salt
1/3 cup water
1 tablespoon oil (any kind of liquid oil you choose, I used olive)

In a large stockpot, add the chicken, water, carrots, celery, onion and parsley. Bring to a boil, then reduce and simmer for 30 minutes or until the chicken is completely poached. Remove chicken from the poaching liquid, season the liquid with salt and pepper. Let it simmer for a few minutes and taste, adjusting seasoning if necessary. Add the chicken back to the pot and let it continue to simmer while you make the noodles. 

To make the noodles, put the flour, salt, water, eggs and oil into a bowl and work until it's a smooth dough adding a little flour if it is too sticky or a little water if it is too dry. Roll out to desired thickness (we like them rolled out thin, they do puff up) and cut into desired shapes. You can do long noodles, short, fat noodles, squares, rectangles, circles and so forth. Just cut them however you like and let them sit on the counter to dry a little. While the noodles are drying, look at the amount of liquid you have in your pot. Need to feed a few more? Add more water! Bring the pot of chicken and broth to a boil; add in the noodles and cover. Reduce to medium heat, you want them to be gently boiling, and let them cook for 20-30 minutes. 

I usually thicken it with some cornstarch dissolved in cool water because we like this to be thick like gravy. You can decide what is right for you :)



Serve over rice, mashed potatoes or alone. This is especially good with a salad and baked peaches for dessert. Yum!

To make in a crockpot, put all of the broth/vegetable fixin's into the crock and turn it on low for 4-6 hours or high for about 3. Add in the noodles and cover again for about 2 hours on low, 1 hour on high. If it isn't thick enough, you may need to thicken it with a little cornstarch dissolved in cool water. 

**A little note** A lot of the flavor that I got from the chicken breasts is because I used one that still had the bone in. If you choose not to use a bone in cut of chicken, you may need to add in some dry chicken granules or cubes. 



Friday, February 22, 2013

Deep Thoughts

Not really, but the title made you wonder, didn't it?

I've been mostly absent this week, only posting a few questions and such on my Facebook page for this blog. I've been quietly working behind the scenes to wrap my head around a new, exciting project that I can't wait to dive into.

It's a little scary, to be taking the plunge into the great unknown....but exciting too. I'm determined to push myself this year, to do things with this blog that I have been wanting to do but was too scared to try. Maybe post something that seems a bit different and makes you think, or a new way of doing things that is controversial (ohh, controversy....I can hardly wait!!). Broaden my horizons and take you along with me. I think it can be fun.

I want to encourage you in ways I haven't before and help you to become more self sufficient wherever you are; city, town, country or in between.

I also want to expand the ways I get that information to you. One of those ways is my new, exciting news- I'll be hosting a weekly podcast (soon!). My goal with the podcast is to take this blog and turn it into audio. I won't be just reading off all the old posts or anything like that, but instead offering a more in-depth way of tackling new projects, what I currently have going on, product reviews that are relevant to self-sufficiency, tips, tricks, hints and other things that don't translate as well when they are written out.

I hope you feel like you are having a cup of coffee with a friend who wants to tell you about something they have learned and thinks you might want to learn it as well. I'm excited and I can't wait for you all to be able to tune in and listen to what I have to day.

Never fear, this blog isn't going away or changing in any way really. You might see new topics discussed and explained, but it's largely going to be what you have come to expect (and dare I say love??). I'm thinking about adding YouTube videos later in this year as well, just for fun and to see how that goes.

So, a lot of new headed your way and yet it's still a lot of the same as well. Things aren't changing- they are growing in new and unexpected ways.....and that is NEVER a bad thing!

Chime in, tell me what you think! Does it all sound good? Do you have any topics you'd like to see discussed? I'm open to suggestions. The burning question is- Will you be tuning in? I hope so!

Thursday, February 14, 2013

Valentine's Treats Round-Up

It's Valentine's Day! Here are some quick and easy treats to whip up that don't require any special ingredients- you probably have everything you need right in your kitchen.


These Peanut M&M and Pretzel Cookies are quick and easy. Treat the sweet and salty lover in your life to a truly special cookie this year. 


The giveaway may be over, but this recipe for Strawberry and Creme Muffins is a winner every time! Using a cake mix, a can of pie filling and a few other ingredients, you could be well on your way to a spectacular treat. 


Ahh, a cake after my own heart. Bake it in the morning and let it hang out in the fridge all day. Butterfinger Poke Cake couldn't be easier to make and it's so, so good. Yum!


Last, but not in taste, are these delicious Chewy Butterscotch Bars. Mix in one pan and bake in another, making for easy clean up. Dense and chewy, sweet and simple. 

That's my round up for favorite last-minute Valentine's treats. Make some for the people you love and have a  very sweet Valentine's Day! 

Did you know you can find Cooke's Frontier all over the web? You can!
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Coconut Banana Whole Wheat Muffins


As promised, here is a nice healthy breakfast or snack muffin recipe. This recipe uses coconut oil and it gives them a wonderful, light coconut flavor. The whole wheat pastry flour gives the muffins a slightly nutty taste without feeling bitter or heavy. After throwing in some bananas and shredded coconut, among other things, you will have these tender and flavorful muffins on the table in no time!

Coconut oil is one of my most favorite ingredients lately. It adds incredible flavor and texture to baked goods. I usually buy it from Vitacost, but I know a lot of people prefer to purchase coconut oil from Tropical Traditions. The oil has some fantastic health benefits, I use mine to do daily oil pulling and to make my own lotions, soaps, creams and lip balms. It's very handy to have around the house to apply to chapped lips, burns and scrapes. We love the stuff and it's tasty too! Add a small scoop to a smoothie or your morning oats and enjoy the good fats all day long. I could go on and on about coconut oil and my experiences with it, but I'll spare you that for now and get on to the recipe.

Coconut Banana Whole Wheat Muffins
recipe found on PBS


  • 1/2 cup coconut oil
  • 1 cup brown sugar
  • 2 eggs
  • 4 mashed bananas
  • 2 cups milled soft wheat or whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup nuts, chopped
  • 1/2 cup shredded sweetened coconut
Preheat oven to 350 degrees and prepare a muffin tin by spraying the cups with nonstick spray or lining with muffins papers. In a bowl cream together the coconut oil and brown sugar. Add in the eggs one at a time, beating well after each addition. Stir in the mashed bananas; mix well. Mix the flour, baking soda, salt, coconut and nuts into the wet ingredients stirring until just moistened. Fill prepared muffin cups 3/4 cup full and top with a little extra shredded coconut if desired. Bake for 18-20 minutes or until golden brown. 

As an added bonus, we took a chance and tried these out in my daughter's Easy Bake Oven. They bake up splendidly! I wasn't looking forward to paying good money for all of those little mixes for her to bake up and I'm so pleased that I can give her a little batter from whatever I'm making and she can bake along with me. To boot, these are whole foods! What a nice little surprise to find out :) Here is the picture of her finished muffin tops, she was very proud of them and insisted that I take a picture of them. 


So much tastier than the mixes you can buy! 

Wednesday, February 13, 2013

Chewy Butterscotch Bars



Here is my last, wonderful, sugar laden sweet treat to offer you before Valentine's Day. I want you to have options, so I dug deep and really dedicated myself to providing you with amazing recipes to bake up for the ones you love this year. How did I do? My loved ones are begging for salad and fruit, so I know I've done my job here!

Like most of the recipes I share, this is an old-fashioned, simple, no-fuss recipe that turn out fantastic every time. In the ones pictured, I substituted Valentine's M&M's for the nuts, but you can also put in chocolate chips, toffee pieces, mini peanut butter cups or (my personal favorite) coconut.

Cut into bars and wrapped in plastic, these will last for lunches all week. Or, you can place the individually wrapped bars into a zip top bag and freeze them for up to 3 months. They stay amazingly fresh and they actually taste better the next day if you can keep them out of your mouth for that long.

Butterscotch Bars

  • 1/2 cup shortening
  • 2 cups brown sugar, packed
  • 2 eggs
  • 1 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoons salt
  • 1 cup chopped nuts (or any of the substitutions mentioned above)
Preheat oven to 350 degrees. Spray a 9x13 inch pan with nonstick spray. In a saucepan, melt the shortening. Remove from heat and add in the eggs, stirring quickly to avoid curdling them. Add in the flour, soda, salt and nuts and stir well. Spread the batter into the prepared pan and bake for 20-25 minutes or until golden brown. Cut into bars while still warm. 


Tomorrow I have an amazingly tasty and HEALTHY (!!!!!) muffin recipe to share with you. In the meantime, enjoy Valentine's Day and remember- show the ones you love them all the time, not just once a year. Make Valentine's day a special time, but not the only time you tell people that you love and appreciate them. Oh, and whatever you do- DON'T make mom do the dishes!!!

Tuesday, February 12, 2013

Valentine's Peanut M&M and Pretzel Cookies


Continuing on with our Valentine's theme, here is a recipe for a sweet and salty cookie that will be sure to tickle the fancy of your valentine this year. I simply changed some ingredients in my favorite chocolate chip cookie recipe to end up with this, but it could not be better! I'm such a sucker for crunchy, salty, peanut flavored and chocolate. I've been known to cover pretzels with chocolate and sprinkle them with peanuts for a snack so it kind of amazes me that it took me this long to come up with these cookies.

These are an all butter cookie so watch them carefully or they might get a little too brown. Take them out and leave them on the cookie sheets for a couple of minutes before moving them and they will continue to cook but not brown. Soft and chewy, crunchy and salty these cookies have everything you want and more!



Valentine's Peanut M&M and Pretzel Cookies


  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups peanut M&M's
  • 1 cup tiny pretzel twists
Preheat oven to 350 degrees. In a bowl, beat together the butter, sugars and egg until light and fluffy. Stir in the flour, baking soda and vanilla. Add the peanut m&m's and pretzels to the bowl and beat for 1 minute on medium speed to break up the pretzels and m&m's a bit. Drop by tablespoon on a cookie sheet and bake 10-12 minutes or until the edges are brown and the middles are set. Let cool on the cookie sheet and then remove. Makes about 2 1/2 dozen


Served up with a tall cold glass of milk these cookies are amazing. The pretzels stay crunchy and the chocolate from the m&m's melts slightly....yum! They take on a slight peanut butter flavor from the peanuts in the m&m's that is perfectly complimented by the salt from the pretzels.

What else can I say? These were really, really good. Really.

This recipe has been linked up to Little House Livings Old Fashioned Recipe Exchange


Monday, February 11, 2013

Butterfinger Poke Cake


I'm all about poke cakes. They are fun, easy, kids love them (big plus at my house!), you can make them in infinite varieties and they are super simple. I blogged about making a jello version in my Lime Poke Cake post, but I had never done a pudding type one before. I'm not really sure why I just hadn't done it. So, I gave it some thought and decided to do a Butterfinger version. It's my favorite candy bar of all time and I knew that the chocolate and peanut butter flavors would work well together. A little trial and error later and this cake was born. Hold on to your socks ladies and gents....it's a doozy!

7 simple ingredients are all you need to make this delectable cake and I bet you even have a few of them already. Let the kids help you make this one- they will love poking the holes into the cake and pouring the pudding over it!

Butterfinger Poke Cake

  • 1 chocolate cake, baked in a 9x13 inch pan per box directions
  • 1 large box vanilla pudding
  • 1/2 cup peanut butter
  • 2 cups milk
  • 1 (16 oz) container whipped topping (I made my own whipping cream)
  • 2 butterfinger bars, crushed into small pieces
Poke holes in the warm cake with the end of a wooden spoon, being careful not to poke all the way through the cake to the pan. In a bowl, mix together the pudding mix and milk; stir in peanut butter. Before the pudding mixture starts to thicken, pour it over the cake being careful to get pudding in all of the holes. Pour remaining pudding over cake and spread it out. Cover with plastic wrap and refrigerate for at least 2 hours. Just before serving, top with whipped topping and crushed candy bars. Refrigerate leftovers. 

This would be a great Valentine's Day dessert for the little ones to make for mom or dad (or both!!) and serve to them. It would also be really nice to take to a potluck or gathering. It's simple but so, so GOOD and it really tastes kind of like a Butterfinger. Not too shabby for cake ;)

This recipe has been linked up to Little House Livings Old Fashioned Recipe Exchange

Thursday, February 7, 2013

100% Whole Wheat Dinner Rolls


Tall, fluffy and light- not usually words you associate with whole wheat right? Well, these rolls are all of those things and more! They are made with 100% whole wheat, get a little sweetness from honey and richness from eggs and milk. All in all the perfect roll.

To start making these, I milled some white wheat berries in my grain mill and creamed some milk. Such a hard life I live with all of this good food around me! I looked the recipe over and although it originally called for being made in a stand mixer, I decided to try it out in my bread machine. Success!! My Kitchen Aid is on the fritz so being able to make these in the bread machine was an especially good thing.

I found the recipe on An Oregon Cottage and it's a keeper. I can't wait to serve these up with our tomato soup tonight! My family loves them and I am confident that you family will too.

100% Whole Wheat Dinner Rolls

  • 2 Tablespoons yeast
  • 1/2 cup warm water
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 3 eggs
  • 1 cup milk or buttermilk
  • 4 1/2 to 5 cups whole wheat flour (hard white wheat or hard red wheat both work great)
  • 1 1/2 teaspoon salt
In the bowl of your bread machine, add the water, yeast and honey. Let it bubble up and get foamy. Add in the milk, eggs and butter. Put the 4 1/2 cups of flour and salt on top of that and turn it onto the "dough" setting. Keep an eye on the dough while it mixes, this will be a softer dough. You should be able to touch it and not have it stick to your finger, but feel tacky. Add in a little more flour if your dough it too soft and just a sticky blob. It will form a ball when it's just right. Let the bread machine do the work of mixing and raising. Grease a 9x13 inch pan and lightly dust your counter with flour. Plop the dough onto the floured counter and pat it out into a rectangle. Cut the dough into 24 even pieces and shape into a ball. I like to place the dough on the counter, cup my hand over the top and roll it in small, quick circles until it makes a smooth ball. Place the roll into the pan 4 across and 6 down until you have all the roll in the pan. Cover with a towel and let raise for 1 hour. Heat the oven to 350 degrees and bake the rolls for 20-25 minutes, or until nicely golden and make a hollow sound when tapped. Remove from the oven and butter those tops! Let cool and enjoy. 


I'm so impressed with not only how easy these were, but also how truly light and fluffy they are. No tricks, no special dough enhancers- just plain old wheat! We couldn't help ourselves and sampled these right out of the oven and they were so good. I just can't say it enough, this recipe is a hands-down winner. These are going into regular meal rotation for sure. Yum, yum, yum!

This recipe has been linked up to Little House Livings Old Fashioned Recipe Exchange

Wednesday, February 6, 2013

Bake It With Love and a Lucky Leaf Giveaway


Love is in the air and bakers everywhere are thinking about what they should whip up to fill the tummies of their loved ones. Look no further! I can help you out with a little help from my friends at Lucky Leaf. Did you know that I am a Lucky Leaf Ambassador? I am! I love this company and their products. I know the quality that goes into each can of pie filling and I am proud to bake it up with love for my family. 

I made Strawberries and Cream muffins for my family and they loved them! I wanted to make these pink and white (I have little girls, we have pink everything around here- even our food!) so I changed the recipe a little tiny bit and used a white cake mix instead of a chocolate one. Minor change, but the pink muffins were worth it ;)

Strawberries and Cream Muffins
  • 1 (18.25 oz) package White Cake mix (or Devil's Food)
  • 1 (21 oz) can Lucky Leaf Premium Strawberry Pie Filling
  • 3 eggs, beaten
  • 1 1/3 cups sour cream
  • 1 egg, beaten
  • 1/4 cup sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla
Preheat oven to 350 degrees. 

Lightly coat 24 muffin cups with non stick spray; set aside. (I used muffin papers). In a large mixing bowl, stir together the cake mix, pie filling and eggs until moistened. Remove 1 cup of the batter and set aside. Divide remaining batter among the muffin cups, filling each about 1/2 full. 

In a medium bowl, whisk together sour cream, 1 egg, sugar, flour and vanilla until smooth. Spoon a small amount over the top of the batter in the cups and top with a little dollop of the reserved batter. Batter will not cover the sour cream completely. 

Bake for 25 minutes or until the tops spring back when lightly touched. Remove and cool in pans on wire racks for 15 minutes. Loosen edges (if you didn't use muffin papers) and remove from pans. Let cool completely. Chill within 2 hours. 



Lucky Leaf also wanted you to have some really sure printables to use to dress up your baked goods for gift giving or just because. You can download Valentine's Printables and Valentine's Recipe Cards to make your own delicious treats and package them up all pretty too!


And the best part of all of this? Lucky Leaf has generously offered to send on of my readers this lovely package including: A can of Lucky Leaf Pie Filling, Recipe Card and a Bakery Bag to package up your treats for someone you love!

You can visit Lucky Leaf at their brand new website, follow them on FacebookTwitter and on Pinterest


a Rafflecopter giveaway

Lucky Leaf provided me with product, but as always my opinions are honest and my own.

Tuesday, February 5, 2013

Homemade Cheese Bagels




I've been looking for a good bagel recipe for a long time. I try every recipe I come across and I never find one that I really love....so I keep looking. These bagels were good, but I think the next time I make them I will be adding some baking soda to the boiling water to create more of a chewy crust and I think that the boiling time the original recipe calls for is too long. Other than that these tasted great and the kids really enjoyed them this morning for breakfast.



Bagels
recipe from King Arthur Flour

Dough:

  • 1 tablespoon yeast
  • 4 cups flour (they call for bread flour, but I never have that)
  • 2 teaspoons salt
  • 1 tablespoon brown sugar
  • 1 1/2 cups warm water
  • 1 1/2 cups shredded cheddar, Colby, jack or pepper jack cheese
Water Bath:
  • 2 quarts water
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
Place all of the dough ingredients in the pan of your bread machine and set it to dough. Let it mix and raise. When it's ready to shape, take the dough out of the machine and place it on a work surface. Divide the dough into 8 equal portions and roll them into smooth balls. Poke a hole in the center of the dough and stretch the hole out to be about the size of a quarter. Place on a greased cookie sheet and continue until all of the dough is done. Let them raise for 30 minutes. Preheat the oven to 425 degrees. Bring the water bath ingredients to a boil and then reduce the heat to a simmer. After the bagels have risen for 30 minutes, gently simmer 2 or 3 at a time for 1 minute on each side. Remove from the water and place on a greased cookie sheet.Sprinkle with more shredded cheese if desired. Repeat with remaining bagels. Bake bagels for 20-25 minutes or until golden brown, turning the pan around halfway through the baking time.  Let cool. You can slice these and place them on a cookie sheet in the freezer, then place them in a plastic freezer bag for storing in the freezer. Reheat in the toaster for best results. 


Boiling the bagels was by far and away the hardest part for me. I followed the KAF recipe to the letter and I just think boiling for 2 minutes on the first side was too long. Some of my bagels flattened out in the water when I boiled them for this long, so I shortened the time and they were staying nice and plump. Just my observations.....you may have a completely different experience! Also, I know for a fact now that I should have added a little more flour to the dough because it was still slightly soft and not as stiff as it should have been. This may have been (and probably was) a contributing factor to the bagels performance in the water bath. Live and learn and then make bagels again :)


Flat or puffy, cheesy or plain- these bagels were delicious any way you sliced them! I'll be making them again very, very soon. 

This recipe has been linked up to Little House Livings Old Fashioned Recipe Exchange

Monday, February 4, 2013

Angel Food Loaf Cake


I made a recipe this morning that called for 6 (!!!) egg yolks. I'm way to cheap to throw out all of those egg whites, so I turned to my go-to angel food loaf cake. I have a traditional angel food tube pan but it's way on the bottom of the stack of pans- besides, a loaf is just easier. It's very pretty to bake this in a loaf, slice it lengthwise into three layers and stack it with whipped cream and strawberries. Frost it with chocolate and slice away! Make your family love you forever. Or, you could just slice it and eat it standing over the kitchen sink chasing it with ice cold milk. Not that I've done that....but you could ;)

Angel food cake has the reputation of being fussy but I don't really think it is. Be careful not to over-mix it and you'll be fine. Another note, you're loaf will be much taller than mine. I had my "regular" sized loaf pans full of banana bread when I made this, so I used a really long bread pan instead. Same taste, shorter loaf. Just keep in mind that mine is short and squat and yours will be taller in the pan. Don't freak out when it happens!


Angel Food Loaf Cake 

  • 1/2 cup flour
  • 2/3 cup powdered sugar
  • 7 egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup sugar
Line the bottom of a loaf pan with a piece of parchment, leaving the sides alone. Don't grease the pan, you want the angel food to climb up the side and have something to stick to. Preheat the oven to 400 degrees. Sift together the flour and powdered sugar. Sift 3 more times and set aside. In another bowl, beat the egg whites, cream of tartar, salt and vanilla until the whites begin to increase in bulk and look like foam. Beat in 1/4 of the sugar at a time and continue to beat until the egg whites will hold a soft peak. They should still be glossy and not look dry. Sprinkle 1/3 of the dry mixture over the egg whites and gently fold it in. Repeat 2 more times until all of the dry mixture has been folded into the egg whites. Scoop into your loaf pan and bake for 25-30 minutes. The cake will be golden brown. Leave the cake in the loaf pan and turn it upside-down on a cooling rack to cool completely. 


This makes what I consider classic angel food cake. Slightly sweet, tender and spongy but moist. It's very, very good and can be used so many ways. Ever made french toast out of angel food cake? You should try it, it's really good. Serve it with fresh fruit and whipped cream instead of syrup for something a little different and very special. Maybe for Valentine's Day? Happy people have full bellies, why not let your family and friends fill up on angel food cake? It's easy AND delicious!

This recipe has been linked up to Little House Livings Old Fashioned Recipe Exchange