Wednesday, May 25, 2016

Strawberry Blueberry Cream Angel Food Cake

I love making Patriot foods and this is one I love especially during strawberry season. The combination of this light cake, strawberries, custard and blueberries will make everyone love the American Holiday seasons! Whether it's Memorial Day, 4th of July or any other reason to make this festive looking cake, let the swooning begin!

Alton Browns Angel Food Cake Recipe Adapted

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon vanilla
1 1/2 teaspoons cream of tartar


Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.

Slice Tube cake in half. Fill with custard, garnish with whipped cream, strawberries and blueberries.

French Vanilla Custard Filling:

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups whole milk
2 tablespoons butter
2 teaspoons pure vanilla extract

Bring first 5 ingredients to a boil in a heavy duty saucepan. Keep whisking until thickens. Stir in butter and extract. Cover plastic wrap or with wax paper. Chill for around 2 hours.


Whipped Cream Sweetened
Sliced Strawberries


Split cooled cake into 2 layers, fill with custard, frost with whipped cream, garnish with strawberries and blueberry.

Tuesday, May 24, 2016

Spicy Baked Chicken Recipe

I love breaded chicken baked.  I totally get it that fried taste better to most people but why not get use to eating this healthier version? It's great on top of salad or just plain the of course and wonderful dipped in hot sauce or other low fat dips.  Check out the dipping sauces we make CLICK HERE

Spicy Baked Chicken 

3 boneless chicken breasts sliced in 1/2 inch thick cutlets or strips
1/2 cup parmesan cheese
1 teaspoon granulated garlic 
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
dried parsley flakes, oregano and rosemary ( a few shakes of each)
1 1/2 cups or more of Italian flavored bread crumbs

After slicing chicken, place under water and rinse. In a large plastic bag, add the breadcrumbs, cheese, salt, pepper, chili powder,  cayenne pepper, garlic, herbs and shake the moistened chicken breasts into the crumbs.
Place on a oil sprayed piece of foil or parchment paper.
Drizzle with olive oil.
Bake at 425 degree preheated oven until both sides are browned around 25 minutes, flipping over once.