3/4 cup sifted unbleached flour
1/4 cup sifted whole-wheat pastry flour
12 egg whites, at room temperature
1 teaspoon cream of tartar
1 1/2 teaspoons orange extract
1/2 cup honey
2 cups orange sections
1 cup sweet cherries, pitted
TO MAKE THE ORANGE CREAM: In a food processor
puree the cottage cheese until completely smooth (about
4 minutes; stop frequently to scrape down the sides of
the container). Transfer to a small bowl. Lightly whisk
in the yogurt and orange-juice concentrate. Chill.
TO MAKE THE CAKE: Sift the unbleached flour and
pastry flour together. Return the flour to the sifter. In
a 5- or 6-quart bowl beat the egg whites until bubbly.
Add the cream of tartar and orange extract. Beat on
medium speed until the whites form soft peaks.
Gradually beat in the honey until the whites are stiff.
Sift about 1/4 cup of the flour over the whites.
Carefully fold it in with a large spatula. Repeat until
the flour has been incorporated. Spoon the batter into
an ungreased 9- or 10-inch tube pan with removable
bottom. Level the top with a spatula. Bake at 325
degrees for 40 to 50 minutes, or until the top is golden
and springs back when lightly touched. Invert the pan
onto a wire rack and let the cake cool for 1 hour. To
remove the cake from the pan, run a thin knife
around the outside edges. Remove the outer portion of
the pan. Run a thin knife around the center tube and
also around the bottom of the cake. Slice the cake and
serve with the orange cream, oranges and cherries.
Makes 10 servings.
2 1/2c pancake mix
3/4c packed brown sugar
1 1/2tsp cinnamon
1 1/2c mashed banana<about 4 medium>
1/4c veg oil
1/2c chopped nuts
1/4c packed brown sugar
2TBPS melted butter
.....heat oven to 350...grease 13x9
pan...combine pancake mix,3/4c brown sugar,
banana,milk egg and oil-mix well....spread into prepared
brown sugar and butter-sprinkle evenly over batter...
bake about 30 mins..or
until golden brown........
Make sure not to overbake the cake. It
makes all the difference between having a
wonderful cake or a dry mass of flour and
3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
3 eggs, beaten
1 cup vegetable oil (NOT olive oil)
1 1/2 teaspoon vanilla
1 cup crushed pineapple
2 cups chopped bananas
8 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 pounds confectioner's sugar
1 teaspoon vanilla extract
1.)Sift dry ingriediants together. When finished
add chopped pecans and set aside.
2.) Stir all wet ingriediants by hand, NOT in a mixer,
until well mixed. Do NOT beat. Fold liquid
mixture into dry mixture until well-mixed.
Again, do NOT beat!
3.) Divide batter
into three 9-inch cake pans
that have been greased and covered with a
fine layer of bread crumbs. Bake 15-20
minutes, or until set in the center. Do NOT
together cream cheese and butter
until mixed, then beat in sugar. Finally, add
Cool cakes, then ice with cream cheese mixture