I had five egg whites left over from making noodles for chicken noodle soup the other day and I wanted to come up with something so I didn't have to toss them. For some reason, I'm on a 'frugal-in-the-kitchen' kick lately, not wanting to toss anything.
I measured the whites and had 3/4 c.
Hmmmm, angel food cake came to mind. A small one, but fresh baked.
I checked around and found a recipe that called for 1 1/2 c. of egg whites ~ that would do to give me the correct porportions I needed.
It was unusual (for me) in that it stated to place the cake in a cold oven, then turn it on to 325° and bake for 1 hour. Huh, never tried that before.
But, in about 40 minutes (since I'm only using 1/2 the ingredients), I'll check to see how it's doing.
Let's hope it's not a giant 'FAIL'......
((to be continued....)
I measured the whites and had 3/4 c.
Hmmmm, angel food cake came to mind. A small one, but fresh baked.
I checked around and found a recipe that called for 1 1/2 c. of egg whites ~ that would do to give me the correct porportions I needed.
It was unusual (for me) in that it stated to place the cake in a cold oven, then turn it on to 325° and bake for 1 hour. Huh, never tried that before.
But, in about 40 minutes (since I'm only using 1/2 the ingredients), I'll check to see how it's doing.
Let's hope it's not a giant 'FAIL'......
((to be continued....)