Angel Food Cake and Vanilla Pudding

My family of 5 got 5 hens in the spring for a new project.  Our hens recently started laying eggs and now we are getting about 5 eggs a day.  I was looking forward to the day when they would start laying eggs, but now that they do, it can be a little overwhelming to use them all, so I am currently searching for egg recipes and will share what I find on this blog for others who may be experiencing the same dilemma. 

This blog will includes a combo of 2 recipes because one uses egg whites and the other uses the yolks, so these will more than likely work as a combo because of our excessive egg issue.  We don't want to waste them, so this is the plan.

Angel Food Cake

Ingredients:

1 3/4 cup sugar
1/4 tsp salt
1 cup  cake flour (we used wheat flour because that's what I had, but my plan is to get some organic unbleached cake flour for the 2nd attempt, it will need to be special ordered)
12 egg whites
1/3 cup water
1 tsp. vanilla extract
1 1/2 tsps. cream of tarter

Directions:

Combine egg whites, water, vanilla extract, and cream of tarter.  Whisk it together until creamy.  You could use an electric hand mixer, but those things freak me out, so I just used the whisk and it seemed to do the job.  Stir the sugar, salt and flour together in a separate bowl and then stir the dry ingredients with the wet ingredients until well blended.  You could sift the dry ingredients or put the sugar in a food processer to make it more fluffy, but I am lazy when it comes to cooking, so I did not do this and it still seemed to turn out fine.  Dump batter in either a tube pan or 2 round cake pans.  We used 2 round cake pans, but only because I do not own a tube pan.  After having this recipe be a success, I plan on purchasing one of those cool angel food cake pans.  Bake for 30-35 minutes at 350 degrees.  The cake was awesome, but I'm still working on the frosting.  I tried a frosting recipe that was just a runny mess and more work than I prefer, so I will add this later once I find a good one.  :)


Vanilla Delicious Pudding Custard Stuff

I quadrupled this original recipe I found  to use up all of the egg yolks and it seemed to work well for our family of five. 

Ingredients:

1 1/3 cup sugar
1/2 cup corn starch
1 tsp. salt
9 cups whole milk or whatever you've got
12 small egg yolks (It would probably take 6-8 large ones)
3/4 cup unsalted butter
2 2/3 TBS. vanilla extract

Directions:

Mix sugar, corn starch, salt, milk and eggs in medium sauce pan with a whisk, continue to whisk over medium heat until it starts to bubble and stick to the sides, use a spatula and stir over low heat for a few minutes.  Stir in butter and vanilla extract until combined evenly.  You can strain the pudding to get rid of some of the lumps, but I did not have the proper strainer, so it seemed to still turn out fine, just slightly lumpy.  :)

Enjoy!