ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE

ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE
We really liked.  So much better than store bought or boxed.  Loved strawberry sauce - would be good on ice cream.

Angel Food Cake
• 1 1/4 cups (125 grams) sifted cake flour
• 1 1/2 cups (300 grams) granulated white sugar
• 1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)
• 1 teaspoon cream of tartar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon McCormick® pure vanilla extract
• 1/2 teaspoon McCormick® pure almond extract

Roasted Strawberry Sauce
• 2 cups (250g) sliced fresh strawberries
• 2 tablespoons maple syrup
• 1/4 teaspoon McCormick® ground cinnamon
• 10 ounces of strawberry spread (or jam, jelly preserves)
• Cool Whip (optional)

Angel Food Cake
1. Heat oven to 350 degrees F and locate your angel food cake pan. Do not butter or spray or grease pan in any way.
2. In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour. (this is half of the sugar and all of the flour)
3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until foamy, about 2 minutes.
4. Add the cream of tartar, lemon juice, vanilla and almond extract, and salt and continue to beat until soft peaks form, roughly 2-3 minutes.
5. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form.
6. You may need to scrape down the sides of the bowl.
7. Remove bowl from stand mixer.
8. Sift the flour mixture (1/4 cup at a time) over the egg whites and using a rubber spatula, gently fold (do not stir) the flour into the egg whites.
9. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when the cake springs back when gently pressed or there are cracks over the top.
10. Immediately upon removing from the oven invert the pan and allow the cake to cool for about 1 1/2 hours.
11. When completely cool, run an offset spatula or knife around the sides and center tube of the pan to loosen the cake and then remove the cake from the pan.
12. Next, use the offest spatula (or knife) along the bottom and remove.
13. Set cake on cake stand.

Roasted Strawberry Sauce
1. Place sliced strawberries in a single layer on a baking sheet lined with parchment paper.
2. Drizzle evenly with syrup and sprinkle cinnamon on top.
3. Roast strawberries at 400F 10-12 minutes or until berries are tender and have begun to release their juices.
4. Place strawberry spread into a medium bowl. Dump roasted strawberries on top of spread and mix together with a fork.
5. If mixture seems too thick can add up to 1/2 cup warm water.
6. When ready to serve, pour some sauce (not all) over cake. Cut cake using either a very (very) sharp knife or a serrated knife. Use a 'saw' motion and try not to press the cake down as you cut. Place piece on a plate and drop a dollop of whipped cream on top. Cover with more strawberry sauce.
7. Repeat.

SHAKES

MONKEY LOVER'S SHAKE

I don't normally like bananas in my shakes/smoothies, but this didn't have a strong banana taste. It was really good. The kids loved it! We did use the yellow food coloring. It was fun having it be so yellow in color.

1 1/4 cup milk

2 medium ripe bananas, sliced 1/4" thick and frozen

2 cups vanilla ice cream

1/3 cup orange juice concentrate

2-3 T sugar (I used about 1/2 this)

2-3 drops yellow food coloring, optional (we probably added more - the kids were putting it in)

In a blender, combine all ingredients. Cover and blend until smooth. Yield: 4 servings

FHE SHAKE
Not sure the name of this.  The kids didn't really like it (maybe cause they weren't feeling well?) but Scott and I did.  Could use less banana next time but to get same consistency maybe some frozen ice cream or yogurt.

2 frozen bananas, sliced (slice before freezing)
1 1/2 T cocoa
1 cup milk
1 T maple syrup or sugar
1 big T creamy peanut butter

APPLE DIP (HEALTHY)

APPLE DIP

I was subbing at River Bend and the kindergarten teacher (Mrs. Page) was eating this.  It looked so yummy.  The kids didn't really like it, but I did.

2 T greek yogurt
1 T peanut butter
little bit maple syrup
cinnamon or nutmeg or other spices

ALMOND OAT PUMPKIN COOKIES/BARS

ALMOND OAT PUMPKIN COOKIES
http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html
These were pretty good.  Nothing I would crave, but it did kick my craving for something sweet.  Both kids asked for seconds.  I did 1/2 cup of both kind of choc. chips.  Was quite a bit of chips - next time do 1/4 or 1/3 c of each.  I was feeling lazy so I put them in a greased 9x13 and cooked them for 20 minutes.

I’m still keeping an eye out for fun pumpkin recipes, obviously.  These cookies are dense, moist, and nutritious. They reminded me slightly of chocolate chip pumpkin bread. Mmm. My kids loved them too! These are great for healthy treat, snack, or even a breakfast on-the-go.

1 c quick oats

• 2 c oat flour (about 2 c oats in food processor until a powder)
• 1/2 c finely ground raw almonds (about 1/2 c raw almonds in food processor)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• 1/8 tsp of salt
•  1/2 c pure maple syrup
• 1/4 c honey
• 1 c pure pumpkin puree
• 1 large very ripe banana, mashed
• 2 egg whites
• 1 tsp pure vanilla extract
• 1/2 c chocolate chips (I used half white and half dark chocolate)

Get your food processor out and process the oats and then the almonds. (See my ground almonds pictured above.)

Preheat the oven to 350 degrees.

In a medium bowl, gently whisk together the oats, oat flour, almonds, cinnamon, nutmeg, baking soda, baking powder, and salt until combined. Set aside.

In another medium or large bowl, whisk together the maple syrup, honey, pumpkin, banana, egg whites, and vanilla until combined.

Stir the dry ingredients into the wet. Stir in the chocolate chips.

Use a cookie scoop to place scoopfuls of batter on a cookie sheet lined with parchment or a silicone baking mat. Bake for about 10 minutes total. Half-way through, flatten the cookies a bit with the back of a spoon, then continue to bake until the cookies are set and a soft golden color on top. Let cool on the cookie sheet for 5 minutes, then finish cooling on a wire rack. I think these are especially yummy when served warm.

 Recipe from Sunday Baker. Thanks!

Read more at http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html#mgX3HcapP8jPFxv9.99 

MAPLE ROASTED BUTTERNUT SQUASH

BUTTERNUT SQUASH
We all really liked this.  Didn't have real maple syrup - would be better with that, but was still good.
http://www.5dollardinners.com/2009/11/maple-roasted-butternut-squash.html


Ingredients
1 large butternut squash (about 2-3 pounds)
1 Tbsp extra virgin olive oil
1/4 cup maple syrup 
Few dashes each of ground cinnamon, nutmeg and allspice 


1. Chop off the stem and bottom of the squash.  Using a vegetable peeler, peel off remaining skin.


2. Cut the squash in half crosswise just above where it gets larger, or where the seeds live.


3. Using a spoon, scoop out the seeds.


4. Dice the whole squash into 1/2 inch cubes.


5. Place squash into an 8×8-inch glass baking dish.  Sprinkle with olive oil and maple syrup.  Toss.


6. Add a few dashes each of ground cinnamon, ground ginger and allspice.  Toss.


7. Bake uncovered at 400° for 30-35 minutes.

GRANOLA

GRANOLA
This was a pretty good recipe. I found it in a sports magazine. It burned really easy. Would probably stir every 5 minutes. Still like the recipe in the lemon cookbook better, but this one seems a little more healthy.

3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
3 T flax seeds (I used ground)
1/4 c sunflower or pumpkin seeds
1/2 cup toasted slivered almonds (or chopped nuts)
2 tsp cinnamon
1 tsp sea salt
1/4 c brown sugar
1/4 cup oil
2 T honey
1 T pure maple syrup
2 tsp vanilla
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2 cups dried fruit, chopped (dried cherries and mango are a favorite)

Preheat oven to 375. Line cookie sheet with tin foil. Mix everything together except the fruit. Stir well. Put mixture on cookie sheet. Bake for 20-30 minutes, stir every 5-10 minutes.

Remove from oven and cool completely. Once cooled add fruit.