Angel cake perfect for Father’s Day treat

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Father’s Day will be observed June 16. How will you plan to celebrate — with a special dinner or meal out, a cake or a picnic? If it is an at-home party, plan a special cake. A chocolate cake is one suggestion or an angel cake topped with whipped cream and strawberries, or a chocolate sauce and chopped nuts. How long has it been since you made an angel cake “from scratch?” It’s easy and you will have egg yolks for making a gold cake for another occasion or small gold cakes for the freezer for unexpected summer visitors.

Angel Cake 1 1/2 cups egg whites (10 to 11 eggs)

1/4 teaspoon salt 1 teaspoon cream of tartar 1 cup sugar 1 cup sifted cake clour

1/2 cup sugar 1 teaspoon vanilla

1/2 teaspoon almond extract (optional)

Have egg whites at room temperature to insure larger volume when beaten. Add salt to egg whites and beat until foamy; add cream of tartar and beat until firm, soft peaks form. Gradually add 1 cup of sugar, 2 tablespoons at a time and beat thoroughly until all sugar is used. Mix and sift cake flour with 1/2 cup sugar and fold into egg white mixture, about one-fourth at a time. Add vanilla and almond flavorings. Spoon into an ungreased 10-inch tube pan and bake in a slow oven, 325 F, for 50 to 60 minutes. Remove from oven and invert to cool. Refrigerate egg yolks for later cooking or prepare other cakes with them.

If desired, this angel cake may become a chocolate angel cake by substituting 1/4 cup of cocoa for 1/4 cup of the sifted cake flour. Add 1/4 teaspoon cinnamon to the flour and cocoa and the 1/2 cup of sugar, sifting all together.

Many homemakers are interested in the national winners in food contests. Judith Ann Markiewicz of Canton, Ohio, is the 1991 National Chicken Cooking Champion. Markiewicz won the top price of $25,000 for her recipe called Southwestern Oven-Fried Chicken which judges said represents every current food trend.

S.W. Oven-Fried Chicken 4 broiler-fryer chicken drumsticks, skinned 4 broiler-fryer chicken thighs, skinned 3 slices white bread, torn in small pieces 3 tablespoons fresh cilantro leaves 2 tablespoons yellow cornmeal 2 tablespoons pine nuts 2 large garlic cloves, peeled 1 1/2 teaspoons ground cumin

1/2 teaspoon oregano leaves, crumbled

1/2 teaspoon salt, divided

1/4 teaspoon Cayenne pepper

1/8 teaspoon ground cloves 2 teaspoons egg white 2 tablespoons Dijon mustard 1 tablespoon water 2 teaspoons honey

1/4 teaspoon pepper

In food processor container, place bread, cilantro, cornmeal, pine nuts, oregano, garlic, cumin, 1/4 teaspoon salt, Cayenne pepper and ground cloves. Process to form fine crumbs. Add egg white and mix until moist. Place mixture on a large shallow plate and set aside. In small bowl, mix together mustard, water and honey; brush evenly over chicken. Sprinkle chicken with remaining 1/4 teaspoon salt and the pepper. Dip chicken, one piece at a time, in bread crumb mixture and press gently to adhere thin coating. Place chicken on rack in greased jellyroll pan. Bake in 400 F oven about 40 minutes or until chicken is crisp and brown and a fork can be inserted with ease. Makes 4 servings.

This is an answer to the request by a reader for the original Quaker Oats cookie recipe. Often an original recipe, handed down through families, is changed. We trust this survivied this transition.

Quaker Oats Cookies

3/4 cup vegetable shortening 1 cup brown sugar

1/2 cup granulated sugar 1 egg

1/4 cup water or buttermilk 1 teaspoon vanilla 3 cups uncooked oats 1 cup all-purpose flour 1 teaspoon salt

1/2 teaspoon soda Raisins and nuts, 1/2 cup each (optional)

Beat shortening, sugars, egg, water and vanilla until creamy. Combine remaining ingredients and add to creamed mixture; mix well. Drop by teaspoons onto greased cookie sheets. Bake in a moderate oven, 350 F for 10 to 15 minutes. Remove to a wire rack to cool. Yields 4 to 5 dozens.

Would the kids like to whip up the salad for supper? They may forget that it is “good for them” and enjoy their endeavor. Perhpas they might make some for Dad on Father’s Day.

Peanutty Fruit Salad 1/3 cup reduced-calorie mayonnaise 1 tablespoon peanut butter 1 medium apple 1 medium banana

2/3 cup seedless grapes

1/4 cup peanuts

1/4 cup raisins

In small bowl, combine mayonnaise and peanut butter, mix well. Core and slice apple and banana and combine in a bowl with grapes. Add the dressing and toss to coat evenly. Sprinkle with peanuts and raisins. Serves 4.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 37 years.