Whole Wheat Peanut Butter Cookies; Light Angel Food Cake - NutriMill Classic Owner's Manual & User Manual

WHOLE WHEAT PEANUT BUTTER COOKIES

Taken from "Wild Flour" by Denise Fidler, the Country Baker.
• 1 ⁄ cups soft butter
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2
• 4 cups raw or regular sugar
• 2 ⁄ cups natural peanut butter (unsweetened or sweetened)
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2
• 1 Tbsp. vanilla
• 4 large eggs
• 5 cups soft whole wheat pastry fl our
• 2 tsp. baking soda
• 1 tsp. salt (only if using unsalted butter)
Mix pastry fl our, baking soda and salt in bowl and set aside. In BOSCH mixing bowl,
cream together butter, sugar and peanut butter. Then add vanilla and eggs and cream for
3 minutes. Mix dry ingredients into the creamed mixture. Place by spoonful onto greased
cookie sheets 2 inches apart and fl atten with a fork dipped in fl our. Bake at 350° for 15
minutes. Cool for 1 minute and place on wire racks to cool. (Makes about 8 dozen)
• 12 large egg whites
• ⁄ cup cornstarch
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4
• 2 ⁄ cups powdered sugar
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4
• ⁄ cup whole wheat fl our
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4
• ⁄ tsp. salt
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2
• 1 tsp. vanilla or almond extract
• 1 ⁄ tsp. cream of tartar
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2
First mix 1 ⁄ cups of the powdered sugar with the wheat fl our and cornstarch in a small
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4
bowl and set aside. Then separate the egg whites completely, add salt and cream of
tartar to them and whip on high speed until egg whites stand in peaks. Switch mixer to
low speed and gradually add 1 cup powdered sugar plus fl avoring. Then stop the mixer
and sprinkle in ⁄ cup of the fl our mixture. Blend lightly again adding the remaining fl our
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3
mixture. Blend only until mixed. Pour into angel food cake pan. Bake on 375° for 30-35
minutes or until done.
12
Classic

LIGHT ANGEL FOOD CAKE