4 Egg Whites
1/2 t Cream of Tartar
1 C Sugar
1/2 C Light Corn Syrup
1/4 t Salt
4 T Water
2 t Vanilla
*1. Egg whites do best at room temperature (if I forget to get them out then I just warm them in the microwave for 20-30 seconds). In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed just until stiff peaks form.
2. In quart saucepan stir sugar, corn syrup, salt and water until well mixed. Heat to rolling boil over medium heat. Boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of cold water forms a firm ball that holds its shape until pressed.
3. Let hot syrup rest for 1-2 minutes then pour very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form. Use frosting right away for best spreading consistency. Frosts a two layer 8″ or 9″ cake.
2 C White Flour (unbleached, umbrommated)
2 C Sugar
1 C Unsweetened Cocoa (I use Trader Joe’s brand)
2 t Baking Soda
1 t Baking Powder
1 t Salt
1 C Strong Black Coffee (be sure it’s liquid, not grounds)
1 C Almond Milk w/1 T White Vinegar (this is to make a vegan version of buttermilk)
(You may use Soy Milk or whatever vegan milk you prefer)
1/2 C Coconut Cream (you can find this at Trader Joes or at an Oriental Market in a can)
1/3 C Unsweetened Applesauce
1 t Vanilla
*Mix dry ingredients, then add wet ingredients and mix until smooth. Pan spray cake pans (8″ or 9″ is fine and if the pans are the nonstick version then only lightly pan spray pans) then flour the pans. Bake on 350 – 30 min. for 9″, 35 min. for 8″ or until toothpick inserted into center of cakes comes out clean.
I’ve also posted a good oil and butter free white frosting. Enjoy!!
*combine water, sugar and yeast and let sit until foamy. While yeast is foaming place oil and salt in standing mixer bowl. When yeast mixture is ready place in mixing bowl and add 3 C of flour; start mixing on med-low with the dough hook. Keep adding flour until the dough forms a non-sticky ball around the dough hook. Knead in bowl for 2 more min. Then place dough in a greased bowl (double the size of your dough), flip dough over so greased side is up and place in a warm area covered with a kitchen towel for 45 min.
* When dough is double in size punch down and it will make 2 thick crusts, 3 medium crusts or 4 thin crusts; each about med. – lg. size pizzas depending how you roll it out.
1.5 C Peanut Butter (I prefer Kirkland’s Natural Peanut Butter)
1 Can Coconut Milk (you may use lite)
3 T Soy Sauce (or Bragg’s Amino Acids)
2 T Lemon Juice
3 T Brown Sugar
2 t Crushed Garlic (crushed from a jar mixes in better)
3/4 t Salt
1 t Green Curry Paste
2 T Honey
2 drops Sesame Oil ( and I mean drops)
*Mix together with whisk until very smooth this may take 3-5 min.
Store in fridge. When wanting to heat you may add water for smooth consistency but heat on low power (if using microwave) and for small increments, 20-30 sec. until desired warmth. If heated too much it will curdle and burn.
Here is a recipe from my good friend and neighbor Pam. I’ve adapted it a little to our likings; a “little more of this” and a “little less of that”. I hope you enjoy it as much as we have!
*Combine these first three ingredients and let set for 20 min.
1 C Oatmeal
1 Cube Butter
1 1/4 C Boiling Water
*Meanwhile combine the remaining ingredients and then add softened oatmeal mixture and mix again until well-blended. Pan Spray a 10″ pie pan then pour in cake batter. Cook @ 350 for 30-45 min. or until middle of cake is just barely done. (if you like a dryer type of cake then cook until toothpick inserted into middle of cake comes out clean.)
1 C Brown Sugar
1 C Sugar
1 tsp Salt
1 tsp Cinnamon
1 1/2 C Flour
1 tsp Baking Soda
1 tsp Vanilla
*When cake is done and still hot spread topping over cake and broil until golden brown. I always put a piece of foil under my cake when doing this because the topping drips off the sides of the cake. Messy!
1 Cube Butter
3/4 C Brown Sugar
1 1/2 tsp Vanilla
Almost 1/2 C Cream (I prefer whipping cream over half n half)
1 1/2 C Shredded Coconut
3/4 C Chopped Walnuts (I always food process mine because I like them really small)
“Anyone who has never made a mistake has never tried anything new.”
Albert Einstein – Father of Modern Physics
Here is my recipe for homemade Kettle Korn. Enjoy!
2/3 C unpopped corn kernels
1/4 C oil
1/3 C light corn syrup
1/4 C white sugar
Put oil, corn kernels, corn syrup and sugar in a lg. pot (preferrably teflon-coated). Turn heat to med-high and lightly stir all ingredients together and place a lid on the pot. When you begin hearing the kernels “pop” start moving the pan back and forth across the burner to ensure that the loose kernels fall to the bottom of the pan. You can stir the popcorn a little to also help the loose kernels fall to the bottom of the pot. When the “popping” considerably decreases remove the pan from burner and pour popped corn into a lg. metal bowl. (Not all the kernels will be popped but if you leave it too long in the pan the sugar starts to burn) Start salting then stir, then salt and stir; do this about 3-4 times. The popcorn will seem a little “sticky” when first placed in the bowl but after you’ve salted and stirred let sit for 5 min. then begin to break apart into individual kernels. There’s your Kettle Korn!