Guacamole

Got this recipe from Tom and Marinda after her first choir concert at UWT.

3 avocados                          ½ medium onion, diced

1 lime, Juiced                     ½ jalapeno pepper, Minced

½ teaspoon salt                2 tomatoes, Diced

½ teaspoon cumin           1 tablespoon cilantro

½ teaspoon cayenne      1 clove garlic

 

                In a large bowl place the avocado pulp and lime juice, toss to coat.  Drain and reserve the lime juice, after all the avocados have been coated.  Using a potato masher add the salt, cumin, and cayenne and mash.  Then fold in the onions, Jalapeno, tomatoes, cilantro and garlic.  Add 1 tablespoon of the reserved lime juice.  Let sit at room temperature for 1 hour and then serve.  (It is still good if you don’t wait the full hour, say after only 3 minutes….)

Peanut Butter and Oatmeal Dream Bars

1 cup melted butter 

1 cup brown sugar (I used Dark brown sugar)

1 teaspoon baking soda

2 1/4 cups Quick Cooking oatmeal (NOT instant)

1 1/2 cups flour

1 teaspoon salt

1/2  cup peanut butter (I used creamy)

1 can sweetened condensed milk

1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped
1 cup Milk Chocolate Chips
 

Preheat oven to 350.
Line a 9×13 pan with tin foil and spray lightly with PAM. 

In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.

Set aside about 1 cup or a little more.
Press the rest of the crust into prepared pan. Bake crust for 10 minutes.

While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
Once crust has baked, evenly pour and spread peanut butter filling over the baked crust.Be gentle so you don’t pull up the warm crust while you spread the filling.  

Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.

After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.
Allow to cool to make cutting and serving easier.  

Shrimp Fried Rice

1 cup of cooked rice
1/2 pound large shrimp, cleaned and chopped to bite sized pieces
2 eggs
2 green onions (scallions) green part chopped
salt and pepper to taste
1/2 cup of carrots, diced small
1/2 cup of peas
1 red onion, chopped or sliced thin
2 cloves garlic, minced
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons Olive Oil or peanut oil for frying

Beat eggs and set aside. Using a Wok or large Skillet, put heat up to high. When pan is very hot, Add peanut oil or olive oil and when it reaches a very hot temperature add your shrimp and cook and stir constantly until it just turns pink. Remove the shrimp to a plate and drain most of the oil, leaving just a small amount. Add onion and garlic and saute until tender. Add petite mixed vegetables and keep stirring. Next add oyster sauce and stir again. Then add in beaten eggs and rice, stirring until eggs are cooked. Add soy sauce, and sesame oil and stir well while cooking. Finally, add the chopped green onion and stir for about a minute. Serve warm.

STARBUCKS LEMON LOAF

(This is a Top Secret recipe version of Starbucks Lemon loaf.)

Ingredients:
1 1/2 cup(s) FLOUR
1/2 tsp BAKING SODA
1/2 tsp BAKING POWDER
1/2 tsp SALT
3 EGGS
1 cup(s) SUGAR
2 TBS BUTTER; Softened.
1 tsp VANILLA
1 tsp LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

Lemon Icing Ingredients:
1 cup POWDERED SUGAR; Plus 1 Tablespoon.
2 TBS WHOLE MILK; I Used 2%.
1/2 tsp LEMON EXTRACT

Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Make-Ahead Snowman Cheese Ball

3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
2 drops red pepper sauce
1 container (4 ounces) whipped cream cheese, softened
Decorations (see Success Hint), if desired
Assorted crackers, if desired

Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.
Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze.
About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.
Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

Makes 7 cups spread

Success hint: Use your imagination to decorate this whimsical snowman! You can use fresh rosemary and dried cranberries (crown), chopped olive pieces or raisins (eyes and buttons), pimiento or red bell pepper (mouth), radicchio or carrot ribbon (scarf), and asparagus spears or celery sticks (arms).

Salted Caramel Pretzel Bark

2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)

Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.

Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

rock candy

how to grow your very own rock candy (also works as a science experiment).

Cream Cheese Mints

4 ounces cream cheese, room temperature
exactly 1/2 teaspoon peppermint or spearmint extract
3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some of the powdered sugar and mix until combined well. Then add the remaining sugar and mix until well combined.

Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months.

history: 

My Mom used to make these little candies for the holidays and it only took her a few minutes to whip up a batch to give as gifts. She would get a pretty red cookie tin and add some tissue paper and put these little creamy mints inside. Everyone loved them. Sometimes she would add food coloring to make them red and green or whatever color looked festive. Sometimes she would roll them in sugar or add little silver or red jimmies and other decorations. We loved them too!

PAULA DEEN'S 5 MINUTE FUDGE

Prep Time: 5 mins 
Total Time: 15 mins 
Servings: 20-30 
About This Recipe
"Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!"
Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.

TWO-MINUTE MICROWAVE FUDGE

delicious!

Ingredients
1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup milk
2 teaspoons vanilla
1/2 cup butter or 1/2 cup margarine
1/2 cup chopped nuts (optional)

Directions
Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
Stir in milk and vanilla.
Mix well.
Place butter on top.
Microwave on high, 2 minutes.
Beat with wooden spoon until smooth.
Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan.
Chill about 1 hour or until firm.
Cut into pieces.

Olive Garden Zuppa Toscana Soup

1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

Crunchy honey garlic pork chops (or chicken)

Ingredients:

6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:

1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Chicken Divan Casserole

This is what I call comfort food! I love casseroles. Here's another great one from Marie over at the English Kitchen.

1 medium head of fresh broccoli
1 lb of chicken breast tenders
salt and pepper to taste
1 bay leaf
splash of hot pepper sauce
2 cups cooked rice

For the sauce:

2 tablespoons butter
2 tablespoons all purpose flour
2 cups whole milk or half and half, warmed
1/4 teaspoon of medium curry powder
1 chicken bouillon cube
1 cup sharp cheddar cheese, grated
2 tablespoons finely grated Parmesan cheese
salt and white pepper to taste

Topping

1 cup Ritz crackers, crushed
1/2 cup sharp cheddar cheese
2 tablespoons finely grated Parmesan cheese

Place the chicken into a saucepan along with cold water to cover. Add some salt and black pepper, the bay leaf and a splash of hot pepper sauce. Bring to the boil. Take off the heat, cover and set aside to cool.

Wash and trim the broccoli. Break up into bite sized florets. Peel the stems and cut into chunks. Steam until crispy tender, about 2 minutes. Remove from the heat and set aside.

Melt the butter for the sauce in a saucepan over medium heat. Whisk in the flour. Cook, stirring for one minute. Whisk in the warm milk. Cook and stir over medium heat until the mixture bubbles and thickens. Crumble in the bouillon cube and whisk in along with the cheddar and Parmesan cheeses. Taste and add salt and white pepper to taste. Keep warm.

Preheat the oven to 350 degrees. Spray a shallow baking dish with cooking spray. Open the rice and sprinkle it over the bottom of the dish. Drain the chicken and break into pieces, sprinkle this over the rice. Top with the broccoli florets and stems. Nap the top with the warm cheese sauce, covering everything completely and allowing it to sink down into the casserole dish. Mix together the topping ingredients. Sprinkle them evenly over top of the casserole. If desired, spritz lightly with cooking spray.

Bake for 25 to 30 minutes until heated through, bubbling and the topping is golden brown. Remove from the oven and let sit for 5 minutes before serving. Delicious!

Honey Buttermilk Bread Recipe

This buttermilk bread recipe is one of my all time favorite yeast breads. The buttermilk gives it a tender crumb, the bread flour gives it more rise, and the honey adds a country sweetness that changes depending on the type of honey you use.

makes 2 loaves

Ingredients

• 1 envelope yeast
• 1 teaspoon sugar
• 1/4 cup warm water
• pinch of ginger (helps activate the yeast)
• 2 cups warm buttermilk
• 1/3 cup honey
• 1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 6 cups white bread flour

Instructions

1. Mix the ginger, sugar,yeast, and water and set aside for five minutes.
2. Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
3. Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
4. Mix in butter until it is totally incorporated into batter.
5. Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
6. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
7. Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
8. Punch down and form into two loaves. Place in greased loaf pans and grease tops.
9. Cover, and allow to rise for 45 minutes.
10. Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
11. Remove loaves from oven and brush with melted butter.
12. Allow to cool in pans for 10 minutes.
13. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

Lattice-Topped Apple Pie

Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices.

TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling

MAKES: 6-8 servings

Ingredients

• 5-1/2 cups thinly sliced peeled apples (about 6 medium)
• 1 cup sugar
• 2 tablespoons water
• 4-1/2 teaspoons quick-cooking tapioca
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• PASTRY:
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup shortening
• 5 to 6 tablespoons cold water
• 3 tablespoons butter
• 2 tablespoons milk
• 1 tablespoon sugar

• Directions

  1. In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes.
  2. In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger.
  3. On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust.
  4. Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil.
  5. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Disneyland's Clam Chowder Recipe

Disneyland's Clam Chowder Recipe
servings: 6

Ingredients:

5 tablespoons butter

5 tablespoons flour

2 tablespoons vegetable oil

1 1/2 cups potatoes, peeled and diced

1/2 cup diced onion

1/2 cup red pepper

1/2 cup green pepper

1/2 cup celery

2 1/4 cups clam juice (I used chicken stock)

1 1/2 cups heavy cream

1 cup clam, chopped (I used canned clams)

1/2 tablespoon dried thyme

1/2 teaspoon salt

1 pinch white pepper (I used black pepper)

1/3-1/2 teaspoon Tabasco sauce

sourdough bread, slices (optional)

Directions: 

Melt the butter in a saucepan and then add the flour to make a roux(It will by thick). Cook for 10 minutes over medium heat, stirring often, then set aside.

In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

Add the heavy cream, clam juice (or chicken broth), clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

Serve in Bread Bowls or with slices of French Bread

Recipe adapted from the Disney Magazine

fruit turkey

Breakfast casserole in the crock pot!

 Cooks while you sleep!

Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

useful products

Grinch Kabobs!

Layer mini marshmallow, strawberry, banana slice, and a grape on a small stick.
 

Ranch Potatoes

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish.
In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender

NEVER ENDING DRYER SHEETS !

WHAT YOU NEED:
1 Container with an airtight lid (grabbed out of my pantry)
4 sponges cut in half ($1.00 for a 4 pk at the dollar store)
1 cup of your favorite fabric softener ($0.30 worth of fabric softener)
2 cups water (free from my tap)

WHAT TO DO:

Mix the water and fabric softener into a plastic container.
Add the cut sponges so they can soak in the mixture.
When ready to use, squeeze the excess liquid from 1 sponge and place into the dryer with your wet clothes.
Run the dryer cycle as normal. Once complete place the now dry sponge back into the container of liquid for use next time.
Clothes smell good, are soft and have no static just like the expensive non-reusable dryer sheets.

Turkey Cheese-Ball

Ingredients:
16 oz cream cheese
4 oz onion dip (like for potato chips)
2 cups shredded colby and monterey jack cheese combined
(you may substitute cheese of your choice)
1/2 TB Worcestershire sauce
1/2 A-1 steak sauce
Juice of 1/2 lemon
2 TB Mrs. Dash original salt substitute.
1 celery stalk finely chopped
1 green onion finely chopped
1/4 cup carrots finely chopped or shredded
Ritz cracker crumbs or seasoned bread crumbs.
*Used to make the turkey cheese-ball:
small piece of red bell pepper or tomato (for turkey wattle)
Pepperidge Farms Cracker Trio
Directions:
Set aside cracker crumbs. (They will be used to coat the outside of the finished cheese ball.)
Mix together Worcestershire sauce, A-1 and lemon juice. Combine ingredients and cream together by hand. Form into desired shape. Coat with cracker crumbs, or more shredded cheese.
Other Ideas:
For turkey-shape body. Use cracker crumbs to coat body and use Pepperidge Farm Cracker Trio for tail feathers and wings. Use chopped nuts for the eyes, a sliver of cheese for the beak and red bell pepper or tomato for the wattle.

A SLICE OF HEAVEN CAKE!

1 package devil's food chocolate cake or German choc. cake mix
1 14-oz can sweetened condensed milk
1 jar caramel topping
1 8-oz tub cool whip
4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses
Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for a bit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

gluten free angel food cake

Here's the recipe for the GF Angel Food Cake. I've found the secret to GF baking is a kitchen scale. 1 c GF flour is 140g. I use 66% brown rice, 22% potato starch, 12%tapioca starch.

Angel Food Cake

By: Nicole @ Gluten-free on a Shoestring.com

Recipe type: Cake

Prep time:  15 mins

Cook time:  35 mins

Total time:  50 mins

Serves: 6 to 8

 

Gluten-free Angel Food Cake

Ingredients

• 1½ cups confectioner’s sugar, divided
• 1 cup (140g) all-purpose gluten-free flour (I use Better Batter)
• ½ teaspoon xanthan gum (omit if using Better Batter)
• ½ teaspoon table salt
• 1¾ cups extra-large egg whites (whites of about 11 to 12 eggs), at room temperature
• ⅓ cup warm water
• 1½ teaspoons cream of tartar
• ¼ teaspoon almond extract (can substitute 1 teaspoon pure vanilla extract)

Instructions

1. Preheat your oven to 350 degrees F.
2. Set up two medium-sized bowls with a sifter suspended over the top of one of the bowls. Add ¾ cup confectioner’s sugar, flour and xanthan gum (if using) and salt to the sifter, and sift the mixture into that bowl. Transfer the sifter to the other bowl, and sift the same dry ingredients into that bowl. Sift two more times, for a total of 4 times, switching between bowls as necessary. This is super important. And just as annoying. And kinda messy. But totally worth it.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, warm water, cream of tartar and almond (or vanilla) extract on medium-high speed, gradually adding the remaining ¾ cup sugar in 3 or 4 batches, until soft peaks form (about 3 minutes). Once all the sugar has been added, turn the speed up to high and beat until peaks become stiff and glossy, about another 2 minutes. The beater will begin to leave a trail in the whites.
4. Transfer the meringue to a separate, large bowl. In 4 batches, add the sifted flour and sugar mixture to the meringue, gently folding it into the meringue with a silicone spatula after each addition, working quickly but carefully, so as not to deflate the meringue.
5. Carefully transfer the batter to an ungreased 10-inch tube pan (no fat at allowed in this recipe). Run a butter knife carefully through the batter in a careful circular motion to release any trapped pockets of air, and smooth the top with a silicone spatula. The pan will be nearly full.
6. Place the pan in the center of the preheated oven, and bake until a cake tester inserted near the center comes out clean, the top is lightly browned, and it springs back when pushed gently — 30 to 40 minutes (begin checking at 30 minutes).
7. Once out of the oven, invert the pan over a bottle if your pan doesn’t have legs to elevate it from the counter when inverted. Allow to cool for at least 1 hour. Coax the cake away from the sides of the pan with a butter knife or offset spatula, and release onto a wire rack to cool to room temperature.

for hints and pictures go to: http://glutenfreeonashoestring.com/angel-food-cake/