Angel Food Cake

Servings: 12

Time: 55 minutes

Ingredients

1 3/4 c sugar, crushed to superfine
1/4 tsp salt
1 c cake flour
12 egg whites, room temperature
1/3 c warm water
1 tsp orange or other extract
1 1/2 tsp cream of tarter

Directions 

Preheat oven to 350 degrees.

Wipe all equipment down with vinegar (bowl, spatula, whisks, tube pan).

Sift half the superfine sugar with the salt and cake flour. 

In a large bowl, use a balloon whisk to combine the egg whites, water, extract, and cream of tartar. After 2 minutes, switch to a hand or stand mixer. 

Slowly sift the reserved sugar into the egg whites, beating continuously at medium speed. 

Once you reach medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all the flour is incorporated. 

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a toothpick. 

Cool upside down on a cooling rack for at least an hour before removing from pan.

Italian Stew

Servings: 8 

Time: 30 minutes

Ingredients

2 Tbsp Italian dressing

1 lb sweet italian sausage

1 box chicken broth (4 cups)

16 oz frozen pepper stir fry (mixed bell peppers and onions)

15 oz can cannellini beans, drained and rinsed

1 14 1/2 oz can italian diced tomatoes

1 c elbow macaroni

1 c shredded mozzarella cheese

Directions 

Heat dressing in a large saucepan. Add sausage and cook through, about 8-10 minutes.

Add broth, peppers and onions, beans, and tomatoes. Bring to a boil and stir in the macaroni. Reduce to medium and simmer 8-10 minutes until macaroni is cooked through. 

Top with cheese before serving. 

Adapted from Kraft Food and Family Magazine, Fall 2007

Pumpkin Muffins

Servings: 13 muffins

Time: 40 minutes

Ingredients

Dry ingredients

1 1/2 c all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

Pinch of nutmeg

Wet ingredients

1 c pumpkin from 15 oz can

1/3 c vegetable oil

2 eggs

1 1/4 c brown sugar

Topping

1 Tbsp turbadino sugar

Directions 

Preheat oven to 350. 

Mix together dry ingredients in a medium bowl. Mix together wet ingredients in a large bowl. Add dry ingredients to the wet ingredients, stirring to mix but do no overmix! Sprinkle topping over muffins in pan. 

Bake for 25-30 minutes. 

Carrot Cake Muffins

Servings: 13 muffins

Time: 40 minutes

Ingredients

Dry ingredients

3/4 c whole wheat flour

3/4 c all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

Pinch of nutmeg

Wet ingredients

1 c grated carrot (about 1lb carrots)

1/3 c coconut oil

2 eggs

1 1/4 c brown sugar

Optional

1/4 c chopped walnuts

1/4 c shredded coconut

1/4 c raisins

Directions 

Preheat oven to 350. 

Mix together dry ingredients in a medium bowl. Mix together wet ingredients in a large bowl. Add dry ingredients to the wet ingredients, stirring to mix but do no overmix! Add in optional ingredients if desired. 

Bake for 20-25 minutes.