Glazed Chocolate Angel Food Cake
1 1/2 cups egg whites (about 10)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
Glaze:
1/2 cup semisweet chocolate chips and 3 tablespoons half-and-half cream
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350º. Sift flour, 1 cup sugar and cocoa together twice. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently transfer to an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 40-50 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely in pan, about 1 hour.
Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake. 12 servings
Lemon Raspberry Jumbo Muffins
1/2 cup butter, softened
1-1/4 cups sugar
4 eggs
1 cup buttermilk
1 teaspoon vanilla
3 cups all -purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups fresh or frozen raspberries
3 teaspoons grated lemon peel
Glaze:
1 cup confectioners’ sugar
3 to 4 tablespoons lemon juice
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to cream mixture just until moistened. Fold in raspberries and lemon peel.
Fill paper-lined jumbo muffin cups half full. Bake at 350º for 23 to 28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins. Yield: 1 dozen
Granola-To-Go Bars
3 1/2 cup quick-cooking oats
1 cup chopped almonds
1 egg, lightly beaten
1/2 cup dried cranberries
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
1/2 cup coconut
1/2 cup chopped dried apples
2/3 cup butter, melted
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
Combine oats and almonds, on a cookie sheet coated with cooking spray. Bake at 350º for 15 minutes or until toasted, stirring occasionally.
In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture.
Press into a 15x10x1-inch baking pan coated with cooking spray. Bake at 350º for 13 -18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield 3 dozen.
