Posted by supermom on April 30, 2008
My tip for today is:
Invest in a hot water bottle.
It can be used for more than just soothing aches and pains. We’ve had a cold front come through and the temperature has dropped accordingly. By the time bedtime rolled around last night, the house was getting quite cool but rather than turn the heat back on, I filled the hot water bottle with really hot water, wrapped it up in a pillowcase and slipped it under the covers; placing it the middle of the bed. By the time I’d finished brushing my teeth, etc. that part of the bed was nice and warm when I crawled in, so I moved the water bottle down to the foot of the bed and let it warm my feet.
This is also great thing to do during the depths of winter. There’s nothing better on a cold winter night than to crawl into an already warm bed. I recommend that you have one hot water bottle for each member of the family. A basic one costs about $10 and will last for years.
Posted in Household Tip of the Day | Tagged: hot water bottle, warm bed | 2 Comments »
Posted by supermom on April 23, 2008
My blog Super Mom – No Cape and all its content has moved to
For the contents of this particular post click on the link below:
10 Simple Steps to Reduce Your Water Bill
Posted in Conserving Resources | Tagged: conserve water, reduce water bill, water usage | 3 Comments »
Posted by supermom on April 11, 2008
The most often requested birthday cake in our family is a made-from-scratch Angel Food cake. I first started making it when we lived on our acreage in Alberta, Canada and each day my laying hens blessed us with between 5 and 6 eggs. The recipe calls for 1 ½ cups of egg whites and that of course leaves about a dozen yolks that need to be used up in another recipe. Below is the recipe I’ve adapted over the years from one I found in an old cookbook.
Lemony Butter Sponge Cake
12 egg yolks (or however many are leftover from Angel cake)
2 c sugar
1 c scalded milk
½ tsp lemon extract
Zest of one lemon
½ c (one stick) melted butter
In a large bowl, beat egg yolks and sugar until light coloured and fluffy. Add slightly cooled milk, lemon extract, lemon zest and melted butter. Beat until well blended.
Sift together 2 ¼ c of all purpose flour and 2 tsp baking powder. Fold into egg mixture.
Grease two 9 inch round cake pans. Line the bottom with parchment paper.
Pour batter into pans, dividing it evenly between the two. Bake at 350 degrees Fahrenheit for 30 to 35 minutes. Cakes are done when a skewer inserted into the center comes out clean. Remove from oven and cool on racks.
This is delicious with jam spread between the layers and sprinkled with icing sugar. Or you can ice with your favourite icing.
The individual layers can also be frozen for future use. Some day when you need a quick dessert, take one out of the freezer early in the day and then come time for dessert, slice and top with strawberries or ice cream (or both.)
Even if you are not in the habit of making Angel Food cakes, perhaps you have leftover yolks from making Egg-White Omelets or meringue. Simply freeze the yolks and when you have enough, defrost in the fridge, bring to room temperature and then use them in making this wonderful Lemony Butter Sponge Cake.
Posted in Recipes | Tagged: butter sponge cake, cake recipes, leftover egg yolks | 3 Comments »