Chocolate Angel Food Cake

Note: To make a chocolate version, substitute 1/4 cup cocoa powder for 1/4 cup of the flour.
Ingredients
    Dry ingredients:
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
    • For the egg white mixture:
  • ¾ cup granulated sugar
  • 12 large egg whites (make sure not to get any of the shell or egg yolk in with the whites or they won’t beat up properly)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon cream of tartar
Directions
  1. Preheat the oven to 325 degrees.
  2. In a medium bowl, whisk together the flour, cocoa powder (if using), sugar and salt and set aside. In another bowl place the egg whites and add the vanilla. With a hand mixer (or with a stand mixer), beat the egg whites and vanilla on medium-high until the mixture is just frothy, about one minute. Sprinkle the cream of tartar on the top of the foamy whites and continue beating on medium-high until soft peaks form, another 2-3 minutes.
  3. Add the sugar 1/4 cup at a time until fully incorporated. Continue beating until the whites are stiff and glossy (see the picture below). This may take several minutes, depending on the type of mixer you are using. With a whisk, gently fold the dry ingredients into the beaten egg whites. Pour the batter evenly into an ungreased angel food cake pan and smooth the top with a rubber spatula. Place the cake on a rack in the center of the oven and bake for 40-45 minutes, until the top of the cake is golden brown, the cake springs back when lightly touched and the cracks are dry to the touch. Place the cake upside down on cooking rack or bottle until cool (see picture below). Slide a knife around the edges of the pan and gently remove the cake.
from: 
http://www.melskitchencafe.com/2010/06/ethereal-chocolate-angel-food-cake.html
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My Favorite Monte Cristo

    • 8 slices bread 
    • 4 teaspoons honey dijon mustard
    • 8 slices thin swiss cheese
    • 8 slices thin ham
    • 8 slices thin of turkey (I use thin slices of left over turkey that I have roasted)
    • 3 large eggs
    • 2 tablespoons flour (I use whole wheat)
    • 1 tablespoon melted butter
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons milk 
    • powdered sugar, for dusting
    • strawberry jam, for dipping (or any jam of your liking)

Directions

  1. Heat oven to 425°F.
  2. Baking sheet needs to be well greased.  I use parchment paper)Lightly butter a baking sheet pan..
  3. Spread 1/2 teaspoon mustard on each slice of bread.
  4. Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
  5. Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
  6. Blend in milk.
  7. PLACE both sides of sandwiches into egg mixture until bread is lightly soaked.
    (try different kinds of bread for variety to see which you like)
  8. Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
  9. Bake 8-10 minutes until bottom is golden brown.  (may have to re spray or grease pans)
  10. Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
  11. Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwich.
  12. Dip in strawberry jam or the preservers of your choice
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Heart-shaped Cherry Scones

1 cup dried cherries (sour preferably)
1 c. warm water
1 c. flour
1 c. whole wheat flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1/2 c. chilled butter-cut in bits
1 large egg yolk
3/4 c. buttermilk

1.  Soak cherries in warm water.  Let stand until softened, 1 hour.  Drain and discard liquid.

2.  Preheat oven to 375 degrees

3.  In a medium bowl, mix together all-purpose flour, wheat flour, sugar, baking powder, baking soda, salt, and nutmeg.  Using a pastry blender cut butter into flour mixture until coarse crumbs form.

4.  Mix together egg yolk and buttermilk

5.  Make a well in the center of flour mixture.  Add egg mixture and cherries all at once to well, tossing with a fork until a soft dough forms.

6.  On a floured surface, knead dough 10 times.  Using a floured rolling pin, roll dough to a one inch thickness.  Using a floured three-inch heart-shaped cookie cutter, cut out scones.  Gather trimmings, and roll dough to a l inch thickness, and cut out more scones.

7.  Place scones, 1 inch apart, on an ungreased baking sheet.  Bake until golden, 18 to 20 minutes.
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