Spice Chiffon Cake

Everything is better with cool whip...


separate 4 eggs, set whites aside with a bit of cream of tartar or lemon juice

sift together 4.5 oz flour, 1/2 tbsp baking powder, cinnamon, nutmeg, allspice (about 1 tsp each)

in a bowl/mixer add egg yolks, and 2 oz brown sugar, 3 oz white sugar. Mix these until the ribbon stage is reached. (about five minutes with a mixer) Add 1/4 cup water, 1 tsp vanilla, and the flour mixture until smooth.

in a separate bowl, beat egg whites until foamy, then add 1 oz sugar, beat for about 2 minutes until stiff peaks are formed.

Fold egg whites into rest of the mixture in stages, taking care not to mix too much. Pour into cake pan, or loaf pan that is not non-stick, and bake for about 40 minutes at 350 degrees.

Take out the spices above, and use all white sugar and you have a low-fat shortcake, or any other kind of cake you want to make (we like lemon, strawberry rum, etc, according to the filling)

When cooling, turn upside down immediately and let cool in the pan. The cake needs to stick to the pan, so no greasing is needed, or you will have a thick pancake at the end.

Saturday Chicken

It's me again. Sorry, I am all over this blog. This recipe is really good and again, it's easy. I am all about that. Oh, it does take a little while to cook, though, so you have to plan ahead.

Ingredients:
- 6 pieces of chicken (I usually use 4)
- 1 can cream of mushroom soup
- 1 c. cream (I use half & half- don't use milk)
- Salt
- Garlic salt
- Paprika
- Chopped Parsley

Take chicken, salt, garlic salt & paprika it thoroughly. Next, spread chicken out in one layer in shallow baking pan. Dilute the soup with the cream; pour it over the top of the chicken and sprinkle the chopped parsley on top. Bake, uncovered, @ 350 for 1 1/2 hrs.