Angel Food Cake

Betty Crocker Recipe 

http://www.bettycrocker.com/recipes/angel-food-cake/66bcb128-5ee6-4f1c-b428-6c1bb4cc45ca?p=1

• Prep Time15min
• Total Time3hr 20min
• Servings12

Ingredients

About 12 large eggs

1 1/2

cups powdered sugar

1

cup cake flour or all-purpose flour

1 1/2

teaspoons cream of tartar

1

cup granulated sugar

1 1/2

teaspoons vanilla

1/2

teaspoon almond extract

1/4

teaspoon salt

Directions

Directions

• About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
• Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
• Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.
• Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
• Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
• Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
• Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.

Freezer Corn Recipe
Thanks to Kelli Loos for this recipe

4 quarts corn cut off ears
1 quart water
1 stick butter
4 tsp salt
1/4 cup sugar
Boil for 10 minutes. Cool and freeze

Pasta, pasta, pasta, and more pasta recipes
Here are a few of the family's favorite pasta recipes. These recipes can also be prepared and then put in the crock pot

Bacon-Penne Alfredo

16oz pkg bacon

8oz sliced mushrooms

2 cloves minced garlic

1c grated Parmesan

2c whipping cream

1/2c sliced green onion

Cook pasta according to pkg directions. Meanwhile, cook bacon until crisp. Sauté mushrooms in 2T olive oil (or bacon grease) with garlic-I put the onions in at this point, too-until tender. Stir in cooked pasta, cheese, cream, and if you didn't cook them, the green onion. Add crumbledbacon.

Alfredo Sauce
1/2 stick butter
8 oz cream cheese
2 tsp garlic powder
2 cups milk
6 oz Parmesan cheese

Mix all ingredients together over low heat. When warm pour over pasta

Quick and Easy Thrown Together Baked Spaghetti Casserole

(Top Blue Ribbon Pratt County Fair 2015)

INGREDIENTS

SERVINGS 8
1 lb angel hair pasta noodles
1 lb lean ground beef
1 small onion, chopped
1⁄2green pepper, chopped
1 teaspoon minced garlic
1 teaspoon basil
1⁄2 teaspoon oregano
1⁄2 teaspoon salt
1⁄2 teaspoon ground pepper
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of tomato soup
1 1⁄2 cups water
2 cups mild cheddar cheese, shredded

DIRECTIONS

Preheat oven to 350 degree.
Prepare noodles according to directions on package.
Drain well.
In a large skillet, add beef, onion, peppers and garlic. Brown until pink is gone out of the beef. Drain.
In a large bowl, mix together the meat mixture with the soups, water, seasonings, and spaghetti noodles.
Spray a 9x13 inch glass dish with Pam and spread mixture into dish.
Top with shredded cheese.
Bake in oven 20 minutes or until cheese is golden brown.
*Note: You may add Mozzarella cheese to the cheddar cheese for more of a cheesier bake.

Refrigerator Bread Dough
2014 Pratt County Fair
This is the bread dough recipe that we use for our cinnamon rolls, bierocks and dinner rolls.

2 pkg quick acting dry yeast 
2 1/2 c warm water (105 degrees to 115 degrees F)
3/4 c soft or melted shortening
3/4 c sugar
2 eggs
8 to 8 1/2 c flour
2 1/2 tsp salt

Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups flour, and salt. Stir, then beat until smooth, about 1 minute. Stir in remaining flour (you may want to use your hands to work in the last 2 cups). This will be a soft dough. Cover tightly and store in refrigerator overnight or until needed. When ready to use, punch down dough. Cover unused dough and store in refrigerator.

Cinnamon Rolls
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon

Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned at 350.
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls

Purple Ribbon Pratt County Fair Pie

Taylor DeWeese talks with auctioneer Bill Lawson 

just before he sells her grand champion rhubarb custard pie for $750.

 Rhubarb Custard Pie Recipe:
Taylor Pie Auction 2015
Recipe Type: Pie, Rhubarb, Eggs
Yields: 6 to 8 servings
Prep time: 20 min
Cook time: 50 to 60 min

Ingredients:

Pastry for 9-inch one crust pie
1 tablespoon all-purpose flour
3 1/2 cups (1/4-inch dice) fresh rhubarb*
1 1/2 cups granulated sugar
3 eggs, lightly beaten
1/4 cup half and half cream
1/2 teaspoon freshly-grated nutmeg
1/8 teaspoon salt

* Look for thinner stalks as they will be more tender and less fibrous than thicker stalks. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain thoroughly in a colander, but do not press liquid out.

Preparation:

Preheat oven to 375 degrees F. Prepare pie pastry; sprinkle flour over bottom of unbaked pie pastry.

In a large bowl, combine flour, rhubarb, sugar, eggs, half and half cream, nutmeg, and salt; pour into pastry-lined plate.

Bake in lower 1/3 of oven approximately 50 to 60 minutes or until knife inserted near center comes out clean, but the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Check toward the end of baking time to make sure the edges are not too brown; if so, cover edges with aluminum foil. Remember, the pie will continue to set as it cools. If using a digital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature about 10 minutes before recommended times.

Remove from oven and let cool completely on a wire rack before cutting and serving (the filling needs time to set). Store in the refrigerator.

Makes 6 to 8 servings.

http://whatscookingamerica.net/Desserts/RhubarbCustardPie.htm