Dacor Gas Range Cooking Manual

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Recipes41Angel Food Cake1 1⁄ 2 cups egg whites (10-12 large eggs)1 1⁄ 2 cups sifted powdered sugar1 cup sifted cake flour1 1⁄ 2 tsp. cream of tartar1 cup granulated sugar1 tsp. almond extractPreheat oven to 350˚F on Convection Bake.Let egg whites come to room temperature. Sift powdered sugar and cake flour together. Add cream of tartar to egg whites and beat withelectric mixer until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Add almond extract. Fold dry mixture intowhites 1⁄ 4 at a time. Stir with a whisk to incorporate fully. Pour batter into ungreased 10" tube pan. Using a rubber spatula, cut throughbatter to get rid of air pockets. Bake until risen and browned, about 45-50 minutes. Top should spring back and should not be sticky in thefolds. Remove from oven and immediately invert on rack, but leave in pan. Cool thoroughly. Loosen sides and remove cake from pan.Makes one 10" cake (about 12 slices).Lemon Lover’s Cookies3 ⁄ 4 cup flaked coconut2 Tbsp. lemon juice1 cup butter-flavored vegetable shortening1 1⁄ 2 cups sugar1 Tbsp. water1 1⁄ 2 tsp. lemon extract2 eggs1 tsp. finely grated lemon zest2 1⁄ 2 cups all-purpose flour1 1⁄ 2 tsp. cream of tartar1 tsp. baking soda1⁄ 4 tsp. salt1 Tbsp. poppy seedsPreheat oven to 325˚F on Convection Bake. Adjust rack positions to 2 and 4, counting up from the bottom.Mix coconut with lemon juice in a small bowl and let sit for 10 minutes. Cream together vegetable shortening and sugar until fluffy.In a bowl, mix water, lemon extract, lemon juice with coconut, eggs and lemon zest, then add to shortening mixture. Sift together flour,cream of tartar, baking soda, salt and poppy seeds in a separate bowl, then combine all ingredients and beat together. Drop by roundedteaspoonfuls, about 2 inches apart on 2 lightly greased cookie sheet. Bake cookies until lightly browned around edges, about 12 minutes.Makes about 2 dozen cookies.