Maple-Iced Angel Food Cake Recipe
Source: Burt Wolf's Local Flavors, Chicago
Makes 1 large or 6 miniature cakes

Recipe courtesy of TRU
Chicago, Illinois
RECIPE INGREDIENTS

For the Cake:
1 1/2 cups egg whites (from about 12 eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup

For the Icing:
1/2 cup pure maple syrup, more as needed
1 1/2 cups confectioners’ sugar

RECIPE METHOD

Heat the oven to 375 degrees F.

FOR THE CAKE:
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more. Sift the remaining 1/4-cup granulated sugar together with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.

Spoon the batter into an ungreased 9- or 10-inch tube pan, or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen it, then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.

FOR THE ICING:
Stir the ingredients together until smooth, adding more maple syrup if necessary. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes, or until the icing is hard, before serving. Slice with a serrated knife, using a sawing motion.

Nutrition Facts
Makes 1 large or 6 miniature cakes
Facts per Serving
Calories: 452 Fat, Total: 0g Carbohydrates, Total: 106g
Cholesterol: 0mg Sodium: 298mg Protein: 8g
Fiber: 0g % Cal. from Fat: 0% % Cal. from Carbs: 94%

Shortbread Lemon Bars Recipe
Source: Taste of Home magazine
3 Dozen

RECIPE INGREDIENTS

For the Bars:
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter or margarine

For the Filling:
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder

For the Topping:
2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract

RECIPE METHOD

In a food processor, combine flour, confectioners' sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball.

Pat into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees F for 12-14 minutes or until set and the edges are lightly browned.

Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.

Meanwhile, in a bowl, combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving.

I came back from my camping trip with some fresh-but-badly-bruised bananas. Those bruised bananas were perfect candidates for banana bread.

I had some leftover sour cream in the refrigerator, and happened upon a banana bread recipe in Allrecipes.com (my favorite recipe site for realistic, quick, and easy recipes.)

The bread turned out perfectly moist (not raw or undercooked near the bottom part of the cake) and was loved by all.

With all due credit and respect to whoever Cathy is who submitted this, here goes.

Banana sponge cake spread with a thick cream cheese filling and rolled up into one yummy package — what’s not to love?

Every chef will certainly have their signature banana bread recipe, but after making this, I stopped looking for any more! This recipe still focuses on the distinct flavor of ripe bananas, while chocolate, nuts and dried cranberries make it both festive as well as delicious

Don't throw away your overripe bananas - make banana bread instead!