applesauce-spice-cake recipe

"You'll Need:

1/2 cup molasses 1 cup applesauce 1 tsp. cinnamon 1/2 tsp. cloves 1 tsp. baking powder 1/2 tsp. baking soda 1 3/4 cup flour (I use whole wheat pastry flour) 2 tsp. ginger (optional)

Procedures : Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45 minutes or until it tests done. The optional ginger makes an acceptable gingerbread. I have also had success leaving out the ginger and adding 3 or 4 tablespoons of cocoa (I guess you could use carob) to make a tasty but not very sweet or rich chocolate cake. If you use cocoa you might need to add extra sweetening, but that depends on your taste."

angel-food-cake-5

"You'll Need:

1 3/4 c. egg whites (approx. 12 eggs) 1 1/2 t. cream of tartar 1/4 t. salt 1 1/2 cups granulated sugar 1 1/4 c. sifted whole wheat flour 2 t. vanilla extract 3/4 t. almond extract 3/4 t. fresh lemon juice

Procedures : Combine egg whites, cream of tartar, and salt. Beat to very soft peaks. Then, mixing on low, gradually add sugar 1 T. at a time. Then add flour 1 T. at a time in the same manner. Do not overmix. Fold in vanilla, almond extract, and lemon juice. Place mixture into nonstick angel food pan and bake on bottom rack at 350 degrees for 45 - 50 minutes or until tooth pick inserted into it comes out clean and the top feels dry. Invert pan and cool. Frosting recipe: (Keep the frosting refrigerated and frost at serving time.)"

apple-coffee-cake

"You'll Need:

For the Apple Filling and Topping: 2 T cinnamon 5 T sugar 5 to 6 cups sliced apples (Granny Smiths are recommended) For the cake: 2 c sugar 1 c applesauce 4 t vanilla 1/2 c orange juice pinch salt 4 egg equivalents, lightly beaten 3 c unbleached all-purpose flour 1 T baking powder 1 t nutmeg

Procedures : Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam. Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples with remainder and set aside. For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture. Spoon a little more than one-third of the batter into prepared pan. Cover with half of apple mixture, then spoon in remaining batter and apple slices. Sprinkle top lightly with the reserved cinnamon-sugar. Bake in preheated oven for 1 hour or until done. Loosen sides with a butter knife, then invert cake onto a plate for serving."

apple-cinnamon-couscous-cake

"You'll Need:

1 1/4 cups Fantastic Foods Whole Wheat Couscous 2 cups Knudsen Organic Apple Juice 1 cup water 1 pinch Baleine Sea Salt Fine Crystals 1 tsp Whole Foods Ground Cinnamon 1/2 tsp Frontier Organic Vanilla Extract

Procedures : Bring water and juice to a boil with a pinch of salt. Add couscous and cinnamon. Stir and cook on low for 10 minutes. Remove from heat and stir in vanilla. Let sit 10 minutes. Rinse an 8 x 8 baking dish; do not dry. Pack couscous into the baking dish. Allow to cool before cutting into squares. "

angel-food-cake-3

"You'll Need:

1 cup cake flour 1 1/2 cup sugar 2 cups egg whites (6 - 8 eggs) 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon salt

Procedures : Preheat oven to 350 degrees Sift flour and 3/4 cup sugar together 3 times. Set aside White the egg whites til foamy with the whisk attachment of an electric mixer. Gradually beat in the rest of the sugar. Ad the extracts and salt. Beat just until stiff peaks form. Do not overbeat. Remove the bowl from the mixer. With a whish or spatula, fold the flour and sugar mixture by thirds into the egg whites. Place the batter in an ungreased 10 inch tube pan. Bake for 40 - 45 minutes, or until the cake is golden brown and springs back to the touch. Invert the cake until cool. Remove from pan and serve."

angel-food-cake-2

"You'll Need:

1 cup cake flour 1 1/2 cups plus 1 tablepsoon sugar (processed in food processor until superfine) 1 3/4 cups egg whites (about 11 extra large or 13 medium) at room temperature 1/2 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon almond extract 1/2 teaspoon vanilla extract

Procedures : Preheat oven to 300 degrees (F). Sift flour three times. Sift again with 3/4 plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of any oil, beat egg whites until frothy. Add salt, cream of tartar, Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts. Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour and 15 minutes or until cake springs back when touched (MY note: I did not have to bake it the full time, so check at about 1 hour.) Invert pan over bottle to cool (I used a long-neck wine bottle; my mom used to use a 7-up bottle, but they're not made the same anymore, so this bottle thing can be a bit challenging :-)). Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with Passion Fruit Coulis. (see below) Yield 1 10-inch tube cake. Passion Fruit Coulis 5 whole passion fruit, halved, pulp and juice scooped out or 1 cup unsweetened passion fruit juice. 1 cup sugar In a small saucepan add both ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat. If using pulp, strain through a fine sieve. Serve with plain cake."

angel-food-cake recipe

"You'll Need:

1 3/4 cups egg whites (about 12 eggs) 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 1 1/2 cups granulated sugar 1 1/4 cups sifted cake flour 2 teaspoons vanilla extract 3/4 teaspoon almond extract 3/4 teaspoon fresh lemon juice

Procedures : Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no overmix. Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes or until cake is golden and cracks on top feel dry. Invert pan and let cool. Remove onto serving platter. TO MAKE CHOCOLATE ANGEL FOOD CAKE: LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER."