Mom's Orange Chiffon Cake

SUNBURST CHIFFON CAKE

Otherwise known as Mom's Orange Chiffon

 

Preheat oven to 325°.  Sift an ample amount of flour on a square of paper.

 

STEP 1                   Measure and sift together in a bowl:

                  

                   2 cups sifted flour

                   1 ½ cups sugar

                   3 tsp. baking powder

                   1 tsp. salt

 

                   Make a well and add in order:

                  

                   ½ Wesson oil

                   7 unbeaten egg yolks

                   ¾ cup cold water

                   Grated rind of two oranges (3 T.)

                  

                   Beat with spoon until smooth

 

STEP 2                 Measure into large mixing bowl:

 

                   1 cup egg whites (7-8…MEASURE!)

                   ½ tsp. cream of tartar

 

                   Whip until whites form very stiff peaks (much stiffer than for meringue

                   or angel food…DO NOT UNDERBEAT!)

 

STEP 3                  Pour egg yolk mixture gradually over whipped egg whites, gently folding in just

                   until blended.  DO NOT STIR!  Pour into ungreased tube pan immediately.

 

BAKE           30 in. tube pan, 4-in. deep –

                             325° - 55 minutes, then

                             350°- 10 -15 minutes

                   …or until top springs back when lightly touched.

 

Immediately turn pan upside down, placing tube part over neck of funnel or bottle.  Let hang,

free of table, until cold.  Loosen from sides and tube with a spatula, turn pan over and hit edge sharply to loosen.

 

I frost mine with a buttercream frosting that has orange rind added.  OR, you can use…

 

Mom's Orange Butter Yolk Frosting:

 

BLEND 3 T. butter and one egg yolk…stir in 2 T. orange juice, 1 T. grated orange peel and 2 cups sifted powder sugar.

Matthew's Oven Bacon

1. I hate frying bacon because I always burn it. This method takes longer but allows you to control how done the bacon is much easier and tastes amazing.
   
   
   Preheat the oven to 400 degrees.
   
   
   Line rimmed baking sheet with aluminum foil, then lay the bacon strips flat, making sure pieces do not overlap.
   
   
   
   Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once. 
   
   
   Transfer strips to a paper towel to drain.
   
   
   Enjoy. Best bacon and healthier.

Chris's Ginger Snaps

3/4 cup unsalted butter
1/2 cup dark brown sugar
1/2 cup white granulated sugar
1/4 cup unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup Turbinado sugar

Put the butter in a bowl and place in a low oven until melted. Blend the melted butter with a whisk and chill in the refrigerator until it is solid but still very soft. Use a measuring cup to portion the butter.

Set a rack in the center of the oven and preheat to 350°F.

In the bowl of an electric mixer fitted with a paddle attachment, blend the butter and sugars until light, fluffy and whitened. Add the molasses, egg, and vanilla extract and mix until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add this to the butter mixture and mix until well combined. Scrape the bowl as required. Wrap the dough in wax paper, plastic or place in a covered bowl and chill in the refrigerator until firm or overnight.

Place about 1 cup of Turbinado sugar in a bowl. When the dough has chilled sufficiently, use a small ice cream or pastry scoop to portion the dough and place into the sugar. Shake the bowl to roll the dough balls around, coating them thoroughly with sugar.

Place the coated dough balls on a baking sheet, spacing them about 2 inches apart. With the bottom of a glass, flatten the cookies slightly. Dip the glass in the residual Turbinado sugar if the cookie dough sticks to the bottom of the glass. A faster way to flatten:

After the dough balls are placed on the baking sheet, place a sil-pad over them and with another baking sheet press down to flatten all the dough balls at once.

Bake for about 14 minutes or until the cookies feel slightly firm. The longer the cookies bake, the more crisp they will be. Cool on a wire rack.

Add minced candied ginger to the dough for added texture and spice.