Sunday, January 27, 2013

Short, but not very sweet

I am creating this post mostly to link to another blogger's blog post. She says it the best, I am just hitching a ride on her wonderful words, and basically linking to it so I won't lose it. 

See this great post by Sarah, The Healthy Home Economist titled:

 "The Four Steps Required to Keep Monsanto OUT of Your Garden"

Read it. Bookmark it. Pin it. Digest it. Don't lose it. Absorb what she's saying here. And when it's time to buy seeds for your own garden (and it's almost time!) use the links she provides to ensure you're buying seeds from The Good Guys. 

Tuesday, January 8, 2013

Too Many Eggs

This is for E & S, who have too many eggs. Normally I post these recipes in the spring, when my poultry peeps have hens who are laying like mad, and who are overwhelmed with eggs. But E knows why she might need these. So here they are. Hope you're feeling better soon.

Egg Recipes for Spring,
when the chickens are laying up a storm!
(or for other circumstances, when you find yourself with
three dozen eggs you don't know what to do with.)

These two recipes will use up a dozen eggs, whites for the angel food, yolks for the sponge cake:

Golden Sponge Cake

Preheat oven to 350 degrees.


12 egg yolks
3 cups cake flour
2 ½ tsp baking powder
½ tsp salt
2 cups sugar
1 tsp vanilla
½ tsp lemon extract
1 cup cold water

- Sift cake flour and sugar (separately) once before measuring.
- Sift together three times: flour, baking powder, and salt.
- In mixing bowl, beat egg yolks on No. 8 speed until very fluffy and thick.
- Gradually beat in sugar.
- Beat 2 more minutes on #8 speed (high) and scrape bowl.
- Turn to #2 speed (low) and add vanilla, lemon extract, and cold water.
- Then gradually, but quickly add sifted flour mixture while beating on #2 speed, scrape bowl. Beat only enough to blend, about 2 minutes.
- Pour batter into an ungreased 10 inch tube pan.
- Bake 1 hour or until golden brown.
- Invert cake to cool.
- Loosen sides with spatula or knife and remove from pan.

I make the sponge cake first since the yolks don't have to be room temp.

Angel Food Cake

Preheat oven to 375 degrees.


1 ½ cups egg whites brought to room temp
1 ½ cups sifted powdered sugar
1 cup sifted cake flour
1 cup sugar
1 ½ tsp cream of tartar
1 ½ tsp vanilla
¼ tsp salt
¼ tsp almond extract

- Sift powdered sugar and cake flour separately once, measure for correct amount and sift together four more times.
- Place egg whites in a large bowl, add salt, cream of tartar, vanilla, and almond extract.
- Beat on medium speed until soft peaks form.
- Gradually add sugar 2 Tbsp at a time.
- Beat on #8 (high) speed until stiff peaks form, but not dry peaks.
- On lowest speed add powdered sugar and flour.
- Take off of mixer and finish mixing by hand with a rubber spatula folding over easy.
- Pour (spoon) into an ungreased 10 inch tube pan.
- With a knife or spatula, carefully cut through batter in circular motion 6 times to release large air bubbles.
- Bake at, on lowest rack in oven, for 35-40 minutes or until golden brown.
- Invert pan until cool. Loosen with spatula and remove from pan