GRANNY'S KITCHEN: small Angel Food Cake

After making my Tiramisu (found here), I had 6 egg whites that needed to be used.  I didn't want to make meringue, but didn't want the egg whites to go to waste.  I searched the web and found Cookie Baker Lynn's blog (found here) which had a 6 egg solution: a small angel food cake!







6 egg whites
1/2 tsp cream of tartar
1/8 tsp salt
6 Tbsp sugar
1/2 cup minus 2 T flour
1/2 tsp vanilla extract
1/8 tsp almond extract
1/2 cup flaked coconut

Beat the eggs with the cream of tartar and salt.  Add the sugar a tablespoon at a time. Beat until shiny and stiff.  Pour into an 8" square pan.  I did not grease the pan, but will try greasing it next time.
I had some leftover coconut from my Easter Basket Cookies (found here).  That's why the green.. It made it festive!  If I had planned this out, I could have gotten creative with chocolate bunnies and jelly beans for decoration.  Next time!
This is also pretty with just white coconut as you can see from Cookie Baker Lynn's Blog post..
And this is much easier than the Angel Food cakes I remember my mother making!

GRANNY'S KITCHEN: Easter Basket Cookies

 I found these sugar cookies at Aldi's and thought they would make a nice cookie basket.  There are 24 pieces: just enough for each of the 24 places in my mini muffin tin holder.

I generously sprayed my muffin tin with the spray oil.  I then took one piece of cookie dough and smashed down into each of the holes. Before the time was up baking, I pulled out and pressed down just a bit (it was like 'popping' balloons -- the cookies deflated so they were still basket shaped rather than balls of cookies.
While these were baking, I took about a cup of coconut (I just used what was left in a bag in the freezer) and added a few drops of green food coloring and water.  I shook up to make green coconut for the Easter grass.

Believe it or not, I still had frosting left in the can from my football strawberry project.  I squirted some of this in each basket (after they were cooled) then pushed some of the green coconut Easter grass onto each cookie.  Jelly Beans (slued down with frosting, too) completed the look. 
The lighting in my photo is off (wish I hadn't used the flash!), but here is the finished project.  

GRANNY'S KITCHEN: Fast Fudge

 First, start with a pound of powdered sugar.  I usually buy this in a 2 lb bag, so I 'eyeball' half and make a crease in it. Then I grab the bag by the crease and 'pinch' it in the middle. I am then able to cut open the top and pour out 1/2 of the sugar into my microwavable dish.

 One pound of powdered sugar is approximately 4 cups.  And remember, you can always take a cup of regular sugar and blend in the blender on high for a few minutes to make a cup of powdered sugar!

 Add 1/2 cup cocoa and whisk together.  Then put in 1/4 cup milk (WITHOUT STIRRING) and a stick of butter.

Microwave on HIGH for 2 minutes.

Then stir well and add 1 Tablespoon vanilla.  You can also add 1/2 cup or so of chopped nuts. Sometimes I like to put 'pecan meal' in this.

Spread this out into a well buttered container. Place this in the refrigerator to make it set up faster I like to use a freezer container (Tupperware freezer mate).  This way you can twist the container and smack it until the fudge comes out.  I am sure this would be just fine in a glass dish for cutting the fudge out.

I love this because it is SUPER FAST and EASY..
The family loves this because it is SUPER YUMMY!  As you can see, someone was into it before I had a chance to pop it out of the container or to even take a photo!