Tribute To Turquoise Dude

[mixfinder]

Our friend with the amazing collection of appliances shared a sugar cookie recipe at Christmas and last week used a Montgomery Ward Dormeyer to make an Angel Cake. I was inspired to make both. I replaced the sugar in the cookies with Lime Jell-O to make them green for St Patrick's Day.

 

[mixfinder]

How Dry I Am

The dry ingredients are incorporated. I never, never scrape the bowl or paddle while mixing. Start slow and increase to speed 4. Nothing will get stuck to the side of the bowl higher than the paddle.

 

[mixfinder]

Your Highness

Royal Icing using egg white, lemon juice and powdered sugar lets the color and tartness come through.

 

[mixfinder]

Green With Envy

Green sugar cookies will be handed out to the tenants with rent receipts. The Angel Cake is my supper. I bought a new tube pan last fall after reading America's Test Kitchen Reveiw of Chicago Metallic Tube Pan. The Test Kitchen has a fetish for browned crusts which I don't share. The pan is very heavy. The connected tube and bottom plate are so heavy it weighs the cake down a good 2 inches when the cake is inverted to cool. This is my fourth time to use it for chiffon or Angel cake and they have all fallen under the weight.

 

[mixfinder]

Duh

I have an aluminum, two piece Angel cake pan with a large loop handle and "legs" for the to rest inverted. The yune weighs nothing so it wasn't a problem. Why it wasn't occuring to my to support the tube on an skinny necked bottle I have no idea. I guess it is a demonstration of your patience that no one pointed out the obvious to me.

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[toggleswitch2]

oooh chiffon!

So the Jell-o (flavored gelatin mix) doesn't change the consistency of the cookies?

 

[aldspinboy]

kelly that is so cool he is going to love it.
Very nice.
Happy St. patty's to you as well.

Darren k.

 

[mixfinder]

Horses that Wiggle When You Eat Them

Jell-O is 98% sugar and the remainder is ascorbic acid, artificial flavor and color and the hooves of Mr Ed. Most geletin in the USA is extracted in the processing of animals hooves. So, if the Jell-O were added to cake recipe it would affect the delicate balance of leavening by preactivating the soda and baking powder causing huge tunnels and a flat surface. In something as rich in fat and dense as cookies it simply adds color and a tart flavor.

 

[turquoisedude]

Wow Kelly!

They look fabulous!! Great idea about using the lime Jell-O powder - the colour is deep and rich! They look scrumptious!
And you have a very keen eye - I wondered if anyone would figure out that I used that narrow-necked bottle to 'hang' the angel cake pan (I read that trick in the first cookbook that my mother got when she moved to Canada!) Enjoy!!