A Little Bit of Heaven

            I learned almost everything I know about baking from my Grandma Gibson. She was a dazzling paradox of a woman; she was the iconic image of a perfect 1950’s housewife. Except she wasn’t a housewife. She was dedicated career woman who devoted her working hours to being a nurse, and a darn good from what I understand. She was so good that she even went on to teach nursing.

            But she was retired from nursing by the time I came along, so the side I saw most often was the domestic side. I knew the woman who showed her love by feeding people (a trait that I happily inherited). I was lucky enough be allowed (in fact, encouraged) to push up a chair to my rightful place beside her at the kitchen counter and stand on it on tippy toes so I could peer into the mixing bowl as she worked her magic. In this way, she taught me the practical rules to baking; how to use a measuring cup properly, how to gracefully crack an egg and whether to use a rubber spatula, wooden spoon or wire whisk. She also taught me the tricks of the trade, things you usually only learn after decades of practice; how to suspend orange slices in Jell-o (a feat that literally defies gravity) how to keep brown sugar from clumping and turning hard as rock (putting a piece of fresh bread in the sugar jar) and how to spray Pam into the measuring cup so that your molasses slips out instantly and easily.

            Oh yes, and she also taught me how to make an Angel Food Cake. Aside from my Auntie Barb’s brownies, Angel Food Cake is probably the most utilized recipe of all my cookbooks. The fluffy pure white cake with my Vanilla Bean Cream is the unsurpassed favourite among my friends and family. I make it for at least half the dinner parties I host, because it is always requested. And I always believe in giving your guests what they want. The beauty of an Angel Food Cake for dessert is that it’s so light and airy your guests always have room for it!

            My Grandma passed away a few years ago now, but lately I find myself missing her more than I ever have. It seems every time I pull out the Betty Crocker cookbook she gave me or my KitchenAid mixer she is there with me, ready to boss me around my own kitchen.

            The following recipe is the one my Grandmother used when she made the cake from scratch. It can be found in The Betty Crocker Picture Cookbook. I like to ice it with whipping cream, and pass around a bowl of warm raspberry sauce so my friends can douse their piece with it. The spongy cake soaks up the vivid, mouth-puckering raspberry juice and the cream is really the only truly decadent part of the whole deal. If you can find edible flowers such as pansies or nasturtiums, set them into the cream for a charming effect.

Angel Food Cake is admittedly a little harder to make than say, a chocolate cake, but as long as you use fresh eggs and get your timing just right, you’ll end up with a little bit heaven every time.

 Angel Food Cake

Turn the oven on; set it to 375 degrees F

12 large eggs (room temperature)

1 ½ cups powdered sugar

1 cup cake flour or All-Purpose flour

1 ½ tsp cream of tartar

1 cup granulated sugar

1 ½ tsp vanilla

½ tsp almond extract

¼ tsp salt

1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2. Sift together flour, sugar, and salt. Repeat five times.
3. Gently fold the egg whites into the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4. Place cake pan in pre-heated oven. Cook for about 30-35 minutes, or until cake is golden brown.
5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Vanilla Bean Cream Icing

1 ½ cups heavy whipping cream

1/3 cup icing sugar

3 tsp real vanilla extract, or the seeds of one vanilla bean

Beat ingredients on high until medium peaks form. Do not over beat.

Vivid Warm Raspberry Sauce

1 ½ cups frozen raspberries

3 Tbsp sugar

Warm the raspberries and sugar in the microwave just until the juice begins to bubble

Kitchen Sink Facelift

    Since I purchased my first home last year, my DIY skills have improved drastically. Some things are pretty low on the skill level, like painting a room or changing the furnace filter. Other things require a little research, such as staining and sealing the concrete floor in the garage, or properly installing wallpaper (a skill I have yet to master, it's tricky). Between having a contractor for a father and an inherited fascination with all things "construction", I usually jump head first into tackling a home project. Most times I am rewarded handsomely for my efforts but sometimes I realize far too late in the game that I'm in way over my head.
    Today, I replaced my kitchen faucet. And I did it all by myself! Well, me and a stack of plumbing books taller my dog and a few additions to my trusty toolbox. Frankly, replacing a faucet is pretty straight forward if the pipes and parts don't need to be soldered. Just make sure you follow proper protocol and have the right tools at hand. It's also important to be prepared for the worst anytime you start a home renovation of any size. DIY projects have a way of snowballing out of control very quickly. When you're prepared for setbacks, if the project goes smoothly it will be a nice surprise. And a little common sense goes a long way. Don't try to replace the faucet the day before you're entertaining dinner guests, or when you're overwhelmed at work, or when you're too burned out to complete the project properly and safely.
    This project was brought about by the simple realization that the original fixture was ugly as sin. It was not broken or malfunctioning- but for a small financial investment my kitchen sink got a facelift and I added another skill to my homeowner experience. Nothing cheers me up faster than improving the place where I live. Now I want to keep going...next I think I'm going to tile the backsplash in the kitchen! Stay tuned!!!

Fare Thee Well

     Springtime in Saskatchewan is always a study in patience. Here we are- we've survived the bitter siege of January, we trudged through February with a steely fortitude and March came in like an angry lion and went out like an even angrier lion. And now it's April. Never mind that it's snowing, and has been for days. All Canadians are familiar with the sucker punch that is April. Yesterday I was depressed that April was acting like November, but today I woke up with a resolute sense that this is the last of it. Surely once this final cold snap breaks, spring will come gushing in with the same vigour and vehemence that winter did all those long dark months ago. Today I've decided not to be bitter that spring has not yet sprung, but to say good bye and fare thee well to the winter that just won't quit in the best way I know how. I'm going to make waffles.
    
       The following recipe makes the best waffles (in my opinion), which you can serve with real salted butter and maple syrup. Or, if you're feeling ambitious, I've added the directions for warm peaches and vanilla bean cream, in single serving portions that are easily doubled, depending on how many brunch guests you are serving. My dad sometimes uses pineapple chunks instead of peach slices, which are surprisingly perfect.

 Sunday Morning Waffles

  2 cups flour

4 tsp baking soda

1/2 tsp salt 

1 Tbsp sugar 

2 eggs 

1 3/4 cup milk

1/2 oil

   Sift the dry ingredients into a large bowl and make a little well in the middle. Into the well, add the wet ingredients and use a whisk to combine. Be careful not to beat the batter longer than necessary, as this will over work the gluten and make the waffles chewy.

 

     

   Warm Peaches

One peach per person, sliced (or the equivalent of frozen peach slices)

3 Tbsp maple syrup, per peach

Dash of cinnamon

   Combine all ingredients in a small skillet and bring to a slow simmer. I usually put the fruit on the stove before I start the waffles so it has time to bubble and thicken.

Vanilla Bean Cream

 1/4 cup heavy whipping cream

1 tsp icing sugar

 Dash of real vanilla extract (or, one vanilla bean will flavour enough cream for multiple people)

     Beat all ingredients together in a chilled bowl until soft peaks form.