Appetizers and snacks
Beef
Beef Ribs (slow cooker)
Cabbage Rolls
Roast Beef (slow cooker)
Beverages and Sauces
Breads and Muffins
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Deserts
Pasta and Pizza
Pork
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Soup
Vegetables and Sides
Ingredients
1 cup minus 2 tbsp
1 1/2 cups
12
1/4 tsp
1 1/2 tsp
1 cup
1 1/2 tsp
1/2 tsp
all purpose flour
icing sugar
egg whites
salt
cream of tartar
granulated sugar
vanilla
almond extract
Preparation
1. sift together flour and icing sugar
2. whip egg whites until foamy
3. add salt and cream of tartar to egg whites
4. continue to whip egg whites and add granulated sugar 2 tbsp at a time
5. continue to whip egg whites until it holds stiff peaks
6. fold in vanilla and almond extract
7. fold in flour gradually by sprinkling ¼ cup of the flour mixture at a time and folding until the flour is no longer visible between each addition of flour
8. place batter into an ungreased angel food pan
9. lightly run the spatula through the batter to remove air bubbles
10. bake at 350 F for 45 mintues
11. remove from oven and turn the pan upside down on the serving plate (the cake will come out of the pan by it’s self)