Cookbook 3-29

“Lemon Chiffon Cake”

Ingredients:
2 cups all purpose flour
3 teaspoons baking powder
1 1/2 cups granulated sugar
1 teaspoon kosher salt
7 large eggs, separated
3/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 tablespoons lemon zest (approximately 3 large lemons)
1/2 teaspoon cream of tartar
Frosting

1/2 cup butter, room temperature
3 cups powdered sugar
1 tablespoon lemon zest
1/4 cups freshly squeezed lemon juice
Instructions
Cake: Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).
In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.
In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.
Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.
Fold the egg whites into the batter using a rubber spatula until combined. Spoon the batter into the un-greased tube pan.
Place the pan on the lowest rack and bake for 50 minutes, or until golden and set. Cake will spring back when pressed lightly.
When the cake is done, immediately invert the pan. I like to place the pan on a wine bottle upside-down. This allows the pan to cool without trapping steam underneath, while not allowing the cake to deflate.
Allow the cake to cool for at least an hour.
When cooled, run a butter knife around the sides of the cake to release it from the pan. Gently lift the cake out. Run the knife under the cake to release it from the bottom cake pan. Place the cake on a platter.
Frosting: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, powdered sugar, lemon zest, and lemon juice. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary,
Spread the frosting on top of the cake.

(from: https://cookiesandcups.com/lemon-chiffon-cake/#tasty-recipes-44816)

looking for tips on how to roast a prime rib, 15 lbs., would like to do it on Trager grill
PUT ON TOP OF BIG BED OF ONIONS WHEN YOU COOKING (MAKES A GOOD AU JUS SAUCE)
MAKE SURE AT ROOM TEMPERATURE BEFORE COOKING
COOK AT HIGH TEMPERATURE AT THE START (ESTIMATE 500 DEGREES FOR 15 MINUTES), THEN REDUCE OVEN TEMPERATURE TO 325 (TO FIGURE OUT THE TOTAL COOKING TIME, ALLOW ABOUT 11-12 MINUTES PER POUND FOR RARE AND 13-15 MINUTES PER POUND FOR MEDIUM RATE)….according to simplyrecipes.com

“Fruit Salad”

1 small can mandarin oranges, drained
1 large can pineapple tidbits, and save the juice
1 small bag miniature marshmallows

Put the fruit in a large bowl with the marshmallows. Take the juice of the pineapple and place in a small saucepan. Add 2 T. cornstarch, 1/2 c. sugar, and 2 beaten eggs. Cook until thick and cool. Add 8 oz. sour cream and 8 oz. carton of Cool Whip. Pour all of this over the fruit and refrigerate.

Janet Westhoff, Glasgow

“Easter Mini Cheesecake”

1 c. graham cracker crumbs
3/4 c. plus 2 T. sugar, divided
3 T. melted butter
3, 8 oz. cream cheese, softened
1 tsp. vanilla
3 eggs
1 c., plus 2 T. coconut
about 54 mini speckled candy chocolate eggs

Combine 2 T. sugar, 3 T. butter, graham crackers and press into 18 muffin cups. Combine the cream cheese, vanilla, and 3/4 c. sugar and add 3 eggs one at a time until smooth. Spoon into muffin cups over the crust. Bake at 325 for 25 to 30 minutes. Cool for 30 minutes in refrigerator. Meanwhile, put coconut green in jar with a few drops of green food color. To serve, top each muffin with green coconut to form a nest, then place 3 of the speckled candy eggs in next.

Eva Daniels, Moberly