Herb  Quick  Bread






3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1 tablespoon caraway seeds

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon ground nutmeg

1 egg

1 cup milk

1/3 cup vegetable oil






Preheat oven to 350 degrees.  


In a large bowl, combine the first seven ingredients.


In a small bowl, whisk the egg, milk and oil.

Stir into dry ingredients just until moistened.


Transfer to a 9 inch x 5 inch loaf pan coated with cooking spray.


Bake for 40-50 minutes or until a toothpick inserted near the center comes out clean.


Cool for 10 minutes before removing from pan to a wire rack to cool completely.



Yields - 6 servings






Golden  Biscuits








3 cups Quick Baking Mix

2/3 cup milk 






Preheat oven to 325 degrees.  


Place mix in a bowl.

Add milk; stir just until combined.


Turn onto a lightly floured surface; knead 10-15 times.


Pat or roll out to 1/2-inch thickness.

Cut with a 2 1/2 inch biscuit cutter.


Place 2 inches apart on ungreased baking sheets.

Bake for 12 to 14 minutes or until golden brown.


Serve warm.



Yields - 9 servings






Chocolate  Angel  Food  Cake







1 1/2 cups egg whites (about 10)

3/4 cup cake flour  

1 1/2 cups plus 2 tablespoons sugar, divided

1/4 cup baking cocoa

1 1/2 teaspoons cream of tartar  

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt





2 cups heavy whipping cream

1 cup sifted confectioners sugar  

1/2 cup baking cocoa

Dash salt






Preheat oven to 350 degrees.  


Place egg whites in a large bowl.

Let stand at room temperature for 30 minutes.


Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times.

Set aside.


Add cream of tartar, vanilla and salt to egg whites.

Beat on medium speed until soft peaks form.

Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks

form and sugar is dissolved.


Gradually fold in flour mixture, about 1/2 cup at a time.

Mixture will be thick.


Gently spoon into an ungreased 10 inch tube pan.


Cut through the batter with a knife to remove air pockets.


Bake on the lowest oven rack for 40 to 45 minutes or until lightly browned

 and entire top appears dry.


Immediately invert pan; cool completely, about 1 hour.


Run a knife around side and center tube of pan.

Remove cake to a serving plate.


For frosting, in a large bowl, beat cream until it begins to thicken.

Add the sugar, cocoa and salt.

Beat until stiff peaks form.


Frost top and sides of cake.



Yields - 12 servings







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