This is from Sandra:

My apologies for not posting sooner!

The tour of the Farmers Cooperative Creamery is set for today, Monday, March 15, at 4:00 pm. I hope that works for everyone. The creamery has a shift change at 5:00 pm so we need to start by at least 4:00 pm to allow enough time to finish. We will be required to wear the supplied booties and hairnets. No open-toed shoes or loose, dangly jewelry will be allowed.

The address of the creamery is 700 NE Hwy 99W, and their phone is 503-472-2157 if anyone has questions.

Angel Food Cake: Devilishly Easy?

Well, well. This one is quite brief. I personally have many questions about it, but I will wait for the meeting.

BTW, would anyone care if we started a sheet to help us evaluate us in judgments of baked goods? It would help us to remember what each person did and/or learned from the experience.

Happy baking!


Angel Food Cake

Wayne Gisslen: Professional Baking

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2 lb egg whites

.25 oz cream of tarter

1 tsp salt

1 lb sugar

2 tsp vanilla

1 tsp almond extract

1 lb sugar

12 oz cake flour

Mix together 1 lb of sugar and 12 oz of cake flour for fold in step.

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Have all ingredients at room temp.

Beat egg whites till they form a soft moist peak, add salt, cream of tarter, near the beginning of process.

Gradually beat in the portion of the sugar that was not mixed with the flour. Beat only until you have soft peaks.

Fold in sugar/flour mixture just till absorbed.

Bake in 2 ungreased pans at 350 degrees about 50 min.