Desserts Archives - Page 41 of 60 - Garden Seeds and Honey Bees

My Nana’s Angel Food Cake Recipe. A Yummy recipe a handed down recipe from the Whitakers/Carvers

Angel Food Cake

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*1 1/2 cups Egg Whites, room temperature, around a dozen eggs

*1 teaspoon Vanilla Extract

*1 1/2 teaspoons Cream of Tartar

*1/3 teaspoon Salt

*1 1/2 cups Granulated Sugar, gradually adding

*1 cup Cake Flour, plus 2 tablespoons, sifting as added

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Hint: Make sure Stand Mixer equipment like the: Bowl, whisk attachment, rubber scraper, spoons etc.. are cleaned from all impurities like grease etc…

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Break each egg one at a time (separating the yolk from the whites) placing the egg white in a small clean bowl and then add the egg whites into stand mixer mixing bowl or measuring cup, repeating until all eggs are added. Making sure no egg yolks get in with the egg whites.

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Add the cream of tartar, Vanilla Extract and salt and whisk in with the egg whites on medium speed until the mixture makes stiff glassy stiff peaks, about 5 minutes (Careful not to over mix). Then reduce speed and gradually add sugar just until incorporated. Remove the bowl from stand mixer and slowly sift the flour into egg white mixture, folding in the flour carefully.

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Pour the batter into a greased/Pam sprayed bundt pan. (Bundt pan 4 inches deep and 9 1/2 inches across the top.) Note: We used a cake pan with a raised center to help our fruit to stay on top of the cake.

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Bake cake in a 300*F. oven for 1 hour and 15 minutes. Do not open the oven door until done.

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Cool the cake for about 10 minutes before removing from bundt pan.

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Allow cake to cool completely before adding toppings.

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Whipped Cream Topping

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*1 cup chilled Heavy Whipping Cream

*1/4 cup Confectioners’ Sugar, sifted if desired

*1 teaspoon Vanilla Extract

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In a cleaned stand mixer (bowl) with whisk attachment add the above ingredients and whip until soft peaks that stay up. Being careful not to over mix, turning cream to butter.

Enjoy!

Lindy

We had a sweet cherry tree in our yard that gave us beautiful sweet Bing Cherry type cherries. We fought the birds for the cherries by using a net to cover the branches of cherries. So, that being said we learned to love sweet cherries. We think that these are the best sweet cherry muffins we have ever eaten and hope you will like them too!

Sweet Cherry Muffins

Cherry Muffins

*1/2 cup Butter, softened

*1/2 cup Granulated Sugar

*1/4 cup Brown Sugar

*2 Eggs, room temperature

*1/2 cup Greek Yogurt

*2 teaspoons Vanilla Extract

*1 3/4 cups All-purpose Flour

*1 teaspoon Baking Soda

*1 teaspoon Baking Powder

*1 1/4 Sweet Cherries, pitted, whole or halved or chopped as desired

*1/2 cup White Chocolate Chips

*In a stand mixture cream together butter, granulated sugar and brown sugar. Add eggs, yogurt and vanilla extract.

*Whisk together in a bowl the flour, baking soda and baking powder. Slowly add to the above creamed mixture.

Fold in sweet cherries and white chocolate chips.

Cheesecake Filling

*6 ounces Cream Cheese, room temperature

*1 Egg Yolk

*1 teaspoon Vanilla Extract

*3 tablespoons Granulated Sugar

In a small bowl add the above ingredients and with a hand mixer beat together until all ingredients are combined.

Streusel Topping

*1/2 cup Brown Sugar

*1/2 cup All-Purpose Flour

*1 teaspoon Cinnamon

*1/4 cup Butter, cold

Combine together with a pastry cutter the streusel ingredients into a crumbly consistency.

Add paper liners to muffin pans and add a small amount of batter to each muffin paper liner, then add a scoop of the cheesecake filling and add another scoop of muffin batter. Fill each liner 2/3 full and top with a spoonful or 2 of streusel mixture.

Bake the muffins in pre-heated 350* F. oven for 20-25 minutes depending on the size of muffins and paper liners used. We used parchment liners.

Allow muffins to cool in muffin pans. Enjoy!

Recipe adapted from Sunday Public and Sally’s Baking Addiction