Holiday recipes Archives - Horizon at Sand Point https://horizonatsandpoint.com/tag/holiday-recipes/ Luxury Apartment Homes Wed, 11 Oct 2017 22:46:51 +0000 en-US hourly 1 https://wordpress.org/?v=6.3.2 https://horizonatsandpoint.com/wp-content/uploads/2021/11/cropped-horizonlogo-32x32.png Holiday recipes Archives - Horizon at Sand Point https://horizonatsandpoint.com/tag/holiday-recipes/ 32 32 National Angel Food Cake Day! https://horizonatsandpoint.com/2017/10/11/national-angel-food-cake-day/ Wed, 11 Oct 2017 22:46:51 +0000 https://kittermanwoods.com/?p=2513 Kitterman Woods residents cure your sweet tooth with this national holiday!! It’s National Angel Food Cake Day! Making angel food cake requires whipping egg whites until they are stiff then adding cream of tartar to the mixture to stabilize the egg whites.  Additional ingredients are then folded into the egg white mixture. The cake is

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]]> Angel food cake, or angel cake, is a type of sponge cake made with stiffly beaten egg whites with no addition of butter.

Kitterman Woods residents cure your sweet tooth with this national holiday!! It’s National Angel Food Cake Day!

Making angel food cake requires whipping egg whites until they are stiff then adding cream of tartar to the mixture to stabilize the egg whites.  Additional ingredients are then folded into the egg white mixture.

The cake is then usually baked in an ungreased tube pan leaving a hole in the middle of the cake.  The center tube allows the cake batter to rise higher as it clings to all sides of the pan.  After baking, the pan is inverted while cooling to prevent the cake from falling in on itself.

Usually rather than frosting, angel food cakes are topped with a glaze or a sweet fruit sauce and a swirl of whipped cream.

Below are a few recipes:

 

Strawberry Angel Food Cake

Ingredients 

Directions 

Prep time: 15 minutes

Ready in:   15 minutes

  1. Crumble the cake into a 9×13 inch dish.
  2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
  3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

 

Mint Chocolate Chip Angel Food Cake 

Ingredients 

  • 1 box Betty Crocker™ white angel food cake mix
  • 2 tablespoons unsweetened baking cocoa
  • 1 1/4 cups cold water SAVE $
  • 3 cups mint chocolate chip ice cream, softened
  •  Chocolate-flavor syrup, if desired

Directions

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cocoa and water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
  • Run knife around side of pan to loosen cake; remove from pan. Cut off top of cake about 1 inch from top; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of center hole, leaving substantial “walls” on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm. Serve with chocolate-flavor sauce.

For more information visit: https://nationaldaycalendar.com/national-angel-food-cake-day-october-10/

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]]> Tis’ the Season for Baking! https://horizonatsandpoint.com/2016/12/16/tis-the-season-for-baking/ Fri, 16 Dec 2016 21:27:18 +0000 https://kittermanwoods.com/?p=2073 Kitterman Woods get your bake on! Here are some tips to make you into the best baker yet!   1. THE RIGHT TOOLS FOR THE JOB For dry ingredients (e.g., flour and sugar), use measuring cups and spoons that can be leveled off for exact measurements. Better yet, measure dry ingredients by weight so you

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Gingerbread man with broken leg on baking sheet, close-up

Kitterman Woods get your bake on!

Here are some tips to make you into the best baker yet!

 

1. THE RIGHT TOOLS FOR THE JOB

For dry ingredients (e.g., flour and sugar), use measuring cups and spoons that can be leveled off for exact measurements. Better yet, measure dry ingredients by weight so you can skip the leveling all together. Liquid ingredients need glass or plastic tools with a pouring spout.

2. MEASURED SUCCESS

Because flour settles and compacts in storage, stir before measuring. Then, spoon into your measuring cup and scrape excess off with the back of a knife. Resist the urge to tap the cup on the counter or to shake it to level; both methods will pack the flour and you’ll end up with more flour than the recipe calls for. (Note: Flours have differing flavors, textures and weights, so don’t swap out in a pinch. Learn more.)

3. BEST BUTTERS

Use unsalted butter for baking so you can control the amount of salt in your finished product. Hungry for flakier pastries, higher cakes, chewier cookies and better flavor? Use European-style butter, which has a higher proportion of butterfat to water and starts with the best quality cream.

4. BAKE IN ADVANCE

As a time-saver, you can make pie crusts and cookies in advance, then freeze and bake straight from the freezer. We love slice and bake cookies for feeding holiday crowds. Baked, decorated cookies can also be frozen.

5. CRUSTS LIKE COLD

For flaky pie crust, ensure all of your ingredients are super cold to keep the butter and other fats from melting. Chill the bowl, freeze small pieces of butter, use ice water and a machine (not your warm hands) to blend ingredients and work in the coolest corner of your kitchen.

6. CAKES LIKES WARMTH

Cake, on the other hand, loves a little warmth. Make sure all of your ingredients are at room temperature before starting the process. Cold ingredients won’t trap and hold air bubbles efficiently, and air bubbles are what give cakes their grandiose height. Quick tip: Warm cold shell eggs in a bowl of hot tap water for 10 minutes.

7. CHOOSEY CHOCOLATIERS

The best chocolate contains only cocoa butter and no other fats. Read the label; if the chocolate contains vegetable oils, it isn’t the best quality chocolate you can buy.

8. KEEP THE OVEN DOOR CLOSED

Let the oven do its job and resist the temptation to frequently check on your baked goods while they’re baking. Opening the oven door lets heat out and changes the air pressure of the baking environment, which can be detrimental to the final product. If you must, spy using the oven light!

9. SPICE SECRETS

Dried spices lose their potency and freshness within six months to a year from the date they’re first opened, so the spices from last year’s cookie bake-a-thon may need to be replaced. Buy small quantities of less-used dried spices in the bulk section to prevent waste, and always date new bottles of your tried-and-true spice cabinet favorites.

10. DON’T FILL ‘ER UP!

Fill cake, muffin and bread tins only about two-thirds or three-quarters of the way up leaving enough room for the batter to expand and rise as it bakes.

 

For additional tips and recipes visit Whole Foods link below.

http://www.wholefoodsmarket.com/holidays/tips/top-ten-baking-tips

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