You can use it for sauces on a variety of meats, baked into cookies or fruit bars, a sauce for ice cream or cakes and so much more.
Saturday's we treat ourselves here at Rose Bud Cottage. We typically don't have sweets during the week, so on Saturday I will make something like cookies, pie, or cake to last the weekend. Today was no different.
I was in the kitchen, my usual hang out place, straightening up and prepping for dinner later. My son comes in and says, "Mom, what you planning on for today?" I tell him that we will be having Venison Roast, beans, potatoes and glazed carrots for dinner. For dessert I was thinking of making a Mock Angel Food Cake with Peach Raspberry Lavender Sauce on the side.
His reply was, "Yum! I love today. It just keeps getting better. Why can't every day be like this?"
Mock Angel Food Cake
Great cake! Moist, easy, and only uses 3 egg whites!
1 1/2 cups flour
1 1/2 cups sugar or splenda or combo of both
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cup milk, heated
3 large eggs, room temp
Measure first 4 ingredients into sifter and sift four times. This lets the flours get lots of air in them for a lighter fluffier cake. In saucepan, heat the milk just to the boiling point then remove from heat. Stir into the flour mixture until smooth. In separate bowl, beat the egg whites until still. Fold, do NOT stir, into the batter until no streaks remain. Turn into a greased and lightly floured angel food pan. Bake 350 degrees for 45 minutes. Invert pan and let cool before removing.
|Forgot the black-eyed peas, sorry!|
This cake will not rise as high as a standard angel food cake, but it is still light and airy.
The rest of our menu for tonight's dinner consisted of:
Home-canned Glazed Carrots
Fresh Black-eyed Peas