Very Vanilla Chiffon Cake (http://bakingbites.com/2014/09/very-vanilla-chiffon-cake/)2 1/4 cups cake flour1 1/2 cups sugar, divided2 tsp baking powder1/2 tsp salt7 large egg yolks3/4 cup milk1/3 cup vegetable oil1 1/2 tablespoons vanilla extract1/4 tsp almond extract9 large egg whites, room temperaturePreheat the oven to 325F. Take out a 10-inch tube pan, but do not grease it.In a medium bowl, sift together cake flour, 3/4 cup of sugar, baking powder and salt.In a large bowl, whisk together the egg yolks, milk, vegetable oil, vanilla extract and almond extract until well combined. Add in the dry ingredients and whisk until ingredients are well combined and batter is smooth.In another large bowl, using an electric mixer, beat the egg whites until foamy. With the mixer on high speed, gradually blend in the remaining 3/4 cup of sugar, beating until the egg whites reach stiff peaks and all the sugar has been dissolved.Once the egg whites have reached stiff peaks, gently whisk 1/4 of the egg whites into the vanilla batter to lighten it. Then, working in two or three additions, fold the remaining egg whites into the batter, mixing until no streaks of egg white remain visible and the batter is a uniform color.Pour into the ungreased tube pan and bake for 50-55 minutes, or until the top of the cake springs back when gently touched and a toothpick inserted into the center comes out clean.Invert cake over a bottle (or onto a wire rack if your pan has feet to hold it up) and let cool completely. Once cooled, run a knife around the edges and turn cake out onto a serving platter. Store in an airtight container.Makes one cake; serves 12.

Moist Lemon Chiffon Cake RecipeTOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling MAKES: 16 servingsIngredients1/2 cup fat-free evaporated milk1/2 cup reduced-fat sour cream1/4 cup lemon juice2 tablespoons canola oil2 teaspoons vanilla extract1 teaspoon grated lemon peel1 teaspoon lemon extract2 cups cake flour1-1/2 cups sugar1 tablespoon baking powder1/2 teaspoon salt1 cup egg whites (about 7)1/2 teaspoon cream of tartarLEMON GLAZE:1-3/4 cups confectioners' sugar3 tablespoons lemon juiceNutritional Facts1 slice equals 230 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 189 mg sodium, 47 g carbohydrate, trace fiber, 4 g protein.

DirectionsIn a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture.Pour into an ungreased 10-in. tube pan. Bake at 325 for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake. Yield: 16 servings.Originally published as Lemon Chiffon Cake in Taste of Home June/July 2000, p16

The Best Healthy Carrot Cake (southerninlaw.com)makes 10 cupcakes or 1 cake low fat, gluten free, vegan options, clean eating friendly2 2/3 cups grated carrot (about 300g or 2 large/4 small carrots)1/2 cup unsweetened applesauce1/4 cup egg whites or 1 egg or 1/4 cup applesauce or 1 flax egg1/4 cup milk of your choice 1/4 cup honey (I used a little less as I don't like things too sweet - if making this vegan, use sugar or maple syrup)1 tsp vanilla extract1 tsp baking powder1/2 tsp baking soda1 tsp cinnamon 1/2 tsp mixed spice 1 1/3 cup flour (see list below for options)Optional: nuts of your choice (I like walnuts or pecans best!)

Preheat oven to 180C/350F.Prepare muffin tins by greasing/lining or grease and/or line a small cake tin.In a bowl, combine your grated carrot, applesauce, egg whites or substitute, milk, honey and vanilla. In a separate bowl, mix together your flours, baking powder, baking soda and spices. Combine wet and dry ingredients, mixing until just combined. Divide your mixture amongst muffin pans or pour into cake tin.Bake for 15-20 minutes for cupcakes or 30-45 minutes for a cake - or until your cake is cooked through and a skewer inserted removes clean. Cool before taking out of tins. If frosting, cool completely or cool before storing in a container or freezing for later on.

Flour Options: Gluten Free: I like using 2/3 cup Buckwheat Flour and 2/3 cup Gluten Free Self Raising Flour. Alternatively you can use gluten free plain or self raising flour (a little extra rise never hurts gluten free baked goods!)Non-Gluten Free:Use plain or wholewheat flour (a mix of plain and wholewheat will give you the best results)

Our Favourite "Frosting": when it's just us eating cakes/muffins/cupcakes we usually freeze them or they'll get wasted - so we make a quick batch of "frosting" whenever we want to eat them. Just mix a spoonful of reduced fat cream cheese with maple syrup to taste and there you go.

So tell me, what's your favourite kind of cake - and why do you like it so much? My second favourite cake is banana cake because a family friend gave us her famous recipe (in our recipe folder as Fay's Famous Banana Cake) and it was always a crowd pleaser.

Don't worry that Google Reader is closing, follow Southern In-Law on Facebook, Twitter, Instagram, Pinterest, Bloglovin and Feedly. You can also sign up to Southern In-Law's Weekly Newsletter here.Whole Wheat Orange PancakesMakes 10-13Print Recipe

1 cup whole wheat flour2 tsp baking powder1/8 tsp baking sodapinch of salt2 tsp demerara sugargrated zest of one medium orange

1/3 cup freshly squeezed orange juice (from one medium orange)1/2 cup almond or soy milk (you can use Homemade Almond Milk or Hazelnut)2 tsp sunflower oil

a little oil for cooking the pancakes

Notes: 1 cup = 250 ml, 1/2 cup = 125 ml, 1/3 cup = 80 ml, 1/4 cup = 60 ml; I used a regular teaspoon, not the measuring one. If using a manual juicer like I did, don't strain out the orange pulp, it adds more flavour. I used a type of whole wheat flour that's not very finely milled and has bits of bran in it (picture in the Orange Cake post, link above). I love the texture it creates.

Whole Wheat Orange Pancakes Dry Mix

Mix the dry ingredients in a bowl. Add the orange zest and the wet ingredients and mix until combined. The batter shouldn't be runny, nor too thick.

Whole Wheat Orange Pancakes Batter

Baking soda will react straight away with the orange juice, creating bubbles, so don't overmix the batter.

Whole Wheat Orange Pancakes Cooking

Heat a non-stick pan on medium heat over a medium-sized burner. Add a couple of drops of oil and tilt and rotate the pan to spread it all around. Using a tablespoon or a 1/4 cup pour the batter to make pancakes, leaving some space between them, as they will spread. The first thing you notice is the many air bubbles the baking soda creates, giving the batter a quick rise. When they stop popping the top is whole again and the baking powder starts working, puffing up the pancakes. The air bubbles underneath the surface will start to burst. When the sides of the pancakes look dry and the top is bubbly, carefully flip the pancakes with a spatula and let them cook for 30 seconds or so. In the picture above, the top and right pancakes were just ready to be flipped.

Whole Wheat Orange Pancakes

It is important that the pancakes remain golden, not brown. For that you may need to reduce the heat to medium-low. Slightly lift the edge of the first pancake to check whether it's changing colour too fast and adjust the heat if that happens.

When done, remove the pancakes from the pan and place them on a clean, dry kitchen towel (cloth, not paper). When just a little warm, place them on a serving plate and pour chocolate sauce over them. Be generous!:)

Whole Wheat Orange Pancakes with Chocolate Sauce

Easy Chocolate Sauce1/4 cup cocoa powder, sifted1/3 cup + 2 Tb almond milk1/2 cup demerara sugar

In a small pan mix the cocoa powder with a little bit of milk until it forms a paste, using a whisk. Keep adding milk until you use all the amount. This prevents the formation of lumps. Add the sugar and mix.

Put the pan over the smallest burner turned to medium and stir now and then until the sugar is completely dissolved and the sauce is hot. Do not let it come to a simmer or boil, or else the taste will change.

The best time to make the sauce is just before the pancakes, after mixing the dry ingredients. Keep them aside, make the sauce, then continue with making the batter.

When serving, the sauce will be warm and the pancakes almost at room temperature, so they will absorb it immediately. Before adding another layer of pancakes on top of the first one, let them absorb the sauce, then add a little more and only then put more pancakes over them. Get messy!:)

homemade apple pieprep time: 1 hour

cook time: 40 minutes

yield: 8-10 slices

serving size: 1 slice

homemade apple pie

ingredients

crust2 cup plus 4 tablespoons flour3/4 teaspoon salt2/3 cup oil4 tablespoons cold waterfor the pie6-7 golden delicious apples, peeled and sliced1 cup sugar3/4 teaspoon cinnamon2 tablespoons butter, cut in small cubesinstructions

for the crustmix flour and salt. stir flour mixture while pouring oil with a fork. sprinkle water over dough (sometimes i have to add less than 2 tablespoons--so i add just one at a time). knead with hands until just incorporated. if mixture is to dry add a little more oil, but just barely. separate into 2 discs and wrap tightly with saran wrap. allow to rest in the fridge for 1 hour or up to 1 day.allow to sit out for 5 minutes, then sprinkle the counter with flour and dust the top of the dough. roll out one disc at a time pushing from the center out, turning a 1/4 turn after every roll until you've completed a smooth pie crust. gently fold in half and then in half the other way and lay in a pie pan. lift the edges and press down into the pan so you aren't stretching the dough.prick the bottom and sides with a fork. repeat with remaining dough and keep between 2 plastic sheets, and plastic over the pie dough in the pan and keep chilled while you start the apples.for the piepreheat the oven to 425.place the apples, sugar and cinnamon in a large bowl and toss to coat. pour into the pie pan, top with butter and the 2nd pie dough sheet. cut out vents or whatever design you want. bake for 40 minutes checking and tenting the edges with foil after 20 minutes. allow to rest for a few hours before slicing.notes

golden delicious are softer apples but they are sweeter than granny's so we prefer them. you may substitute if you prefer a tart pie.Cousin's Cornbread:Mix: 1/2 c. butter, 1 c suger, 2 eggs.Add: 1 c cornmeal, 1 1/2 c flour, 2 tsp baking powder, 1/2 tsp salt, 1 1/2 c milk. Blend to moisten. Bake in greased 88 35-40 mins @375it's almost like cornbread cake :)Homemade Chicken Pot Pie Recipe http://www.thegraciouswife.com/

Save PrintPrep time30 minsCook time1 hour 30 minsTotal time2 hours Learn how to make the PERFECT homemade Chicken Pot Pie, from start to finish. With a golden brown crust and a flavorful, comfort food filling.Author: The Gracious WifeRecipe type: Main DishCuisine: AmericanServes: 6-8Ingredientspie crust (Either 4 store bought- 2 tops and 2 bottoms, or check out my No-Fail Pie Crust Recipe. It's super easy and turns out every time. You will need to double the recipe)3 pounds chicken breastbasilground black pepper an onion, chopped cup butter cup flour3 cups chicken broth1 cup milk3 cups frozen mixed vegetables, thawedpinch of garlic powder1 egg, beaten

Instructions

Season chicken breasts with basil and ground black pepper. Cook in a 350 oven for 20-40, until chicken is cooked through. Shred or chop the chicken after it's cooked. Set aside.Prepare pie crust using THIS RECIPE (double it). Refrigerate. If you're using store bought pie crust, make sure it's thawed.Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.Add flour and stir to combine. Continue cooking about 2 more minutes, so the flour mixture turns golden (but not browned).Slowly add in chicken broth, about cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't stick to the bottom.When sauce is thickened to the consistency of a medium-thick gravy, add chicken and mixed vegetables, and stir to combine.Add a pinch of garlic powder and ground black pepper, and about teaspoon basil to the sauce. Stir. Take off heat and set aside.Roll out half the pie crust, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.Press the top and bottom pie crust together (I use a fork for this part), and trim off the excess dough with a knife. Cut slits in the top to let heat and steam escape.With a pastry brush, brush beaten egg over top of pot pie.Bake in a 375* oven for 30 minutes, until the top pie crust is firm and browned. Take out of oven and cover with foil (to prevent the top crust from burning).Return to oven for another 30 minutes, until both crusts are firm and goldenTake out of oven and let sit 15-30 minutes to firm.