I just love the way angel food cake fills up your mouth, like a sugary, fluffy sponge. How it seems to melt on contact just like cotton candy. How it's light as a feather, not leaving you feeling full and bloated after consuming it. I decided earlier this week to make an angel food cake today. They had a huge sale on large eggs recently at my neighborhood Publix , so I stocked up. I realized as I pulled out all of the ingredients this morning that I was out of cake flour, cream of tartar, and almond extract. I used all-purpose flour instead (knowing the the higher protein content would make the cake a big heavier), left out the cream of tartar (therefore sacrificing the added security of stablity in my egg whites), and used more vanilla to replace the almond. Not quite sure this one will be very good. At least I have a slurry of homegrown strawberries and blueberries to pour over the top of each slice. Maybe there will be salvation for this low little cake after all.
I decided to delve into the tradition of serving brunch on Sunday instead of lunch. Though it was still served at lunchtime or a little later, it was a nice break to have breakfast foods in the middle of the day. I found this nifty little recipe on Cooking Light . I never turn down an opportunity to use my cast iron skillet. I served this omelet with grits and whole-wheat biscuits with blackberry jam.....Mmmm.... And....don't let the title dissuade you; it tastes like an omelet, but the ease of cooking is much more like a frittata. Enjoy. Ham and Potato Omelet 1/4 cup 1% low-fat milk 1/2 teaspoon salt 1/4 teaspoon black pepper 4 large egg whites 3 large eggs 1 tablespoon vegetable oil 4 cups packaged frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien) 1 cup chopped 33%-less-sodium ham Preheat oven to 450°. Combine first 5 ingredients, stirring with a whisk. Heat oil in a large cast-iron skillet over medium-high heat. Add potatoes...
Comments