3 . P o u r b a tte r in to a n u n g re a s e d 1 0 -in c h tu b e
p a n w i t h r e m o v a b le b o tt o m , o r 1 0- in e h flu te d
tu b e p a n ( b e s u r e p a n is v e r y c le a n w it h n o
r e s id u a l o il) .
4.
P la c e in o v e n ; c lo s e d o o r . In c r e a s e o v e n
te m p e r a tu r e to 3 2 5 UK D o n o t o p e n o v e n
f o r a t le a s t th e f ir s t 15 m in u te s o f c o o k in g .
R a k e 4 0 t o 5 0 m in u te s , o r u n t i l a t o o t h p ic k
in s e r te d n e a r c e n te r c o m e s o u t c le a n .
R e m o v e f r o m o v e n . I m m e d ia t e ly in v e r t c a k e ;
c o o l t h o r o u g h ly in in v e r te d p a n . R e m o v e
fr o m p a n , u s in g a t h in k n if e t o lo o s e n c a k e
i f n e c e s s a ry . M A K E S 1 C A K E O R 16 SLICES.
♦k it c h e n t i p I t is im p o r t a n t t o u s e a la rg e
w id e b o w l t o w h is k th e e g g w h it e s . M o r e
s u r fa c e a re a a llo w s th e s u g a r a n d f lo u r to b e
g r a d u a lly a d d e d w it h o u t o v e r b e a tin g .
E A C H S E R V IN G /3 8
cal, I gfat (Ogsat.fat),
0 mgchol, 74 mg sodium, 2!)g carbo, O g fiber,
4 g pro. Daily Values: 1% calcium, 4% iron.
VANILLA BEAN-VERBENA
SUGAR
Flavored sugars have long been one way to
stretch out the life ofan herb garden, a
technique passed to Michel from his
grandmother. Verbena, also called
Lemon Verbena, infiises the sugar
(and
the Angel's Food Cake) with a pleasantly
herbaceous lemonlike fla vor.
P R E P : 10 M IN . S T A N D : A T L E A S T 1 W E E K
1
b r a n c h ( a b o u t 12 in c h e s ) o f le m o n
v e r b e n a w it h le a v e s *
4
t u p s w h it e s u g a r
3
v a n illa b e a n s , s p lit in h a lf le n g th w is e
i . U s e a h e a v y d u t y k n if e o r s h a r p k it c h e n
s h e a r s t o c u t v e r b e n a s te m in p ie c e s a b o u t
3 in c h e s lo n g . L a y e r v e r b e n a in b o t t o m o f a
g la s s c o n t a in e r la r g e e n o u g h t o h o ld a ll th e
s u g a r. P o u r a b o u t h a l f th e s u g a r in t o th e
c o n t a in e r . S t ic k s p l it v a n illa b e a n s in t o
s u g a r a t e v e n in t e r v a ls . A d d r e m a in in g
s u g a r. S e a l j a r t i g h t l y a n d s t o r e a t le a s t
1 w e e k b e fo r e u s in g . O n c e s u g a r is
a r o m a t ic , r e m o v e v e r b e n a a n d v a n illa . I f
s u g a r b e c o m e s h a r d o r c lu m p e d , b r e a k
p ie c e s w i t h a w o o d e n s p o o n a n d s i f t b e fo r e
u s in g . M A K E S 4 C U P S S U G A R .
"K IT C H E N T IP I f v e r b e n a is u n a v a ila b le ,
s u b s titu t e p e e l f r o m o n e le m o n a n d o n e
8 - in c h s ta lk o f m in t.
E A C H S E R V IN G 4 9
cal, Ogfat, 0 mgrhol, 0 mg
sodium, 13 g carbo, Og fiber, 0 g pro.
PAN-FRIED ANGEL’S
FOOD CAKE
Originally from M ichels grandmother’s recipe
for using leftover cake, this has become the
most popular dessert in Michel's restaurant.
P R E P : 20 M IN . C O O K : 5 M IN . PER B A T C H
i
A n g e l’s T o o d C a k e , p a g e 7
86
8
T b s p . b u tt e r , s o fte n e d
H o m e m a d e o r p u rc h a s e d ja m o r h o n e y
1. C u t c a k e in 16 s lic e s . L i g h t l y s p r e a d c u t
s id e s o f 8 c a k e s lic e s w i t h
V?.
o f t h e b u t t e r .
A d d c a k e s lic e s t o a la r g e n o n s t ic k s k ille t .
P la c e s k i ll e t o v e r m e d iu m - h ig h h e a t. C o o k
3 m in u t e s o r u n t i l g o ld e n b r o w n . T u r n
s lic e s . C o o k
2
m in u t e s m o r e o r u n t i l g o ld e n
b r o w n . T r a n s f e r s lic e s to s e r v in g p la te .
R e m o v e p a n f r o m h e a t a n d a llo w t o c o o l
w h il e h e a r in g ja m .
2.
I n s m a ll s a u c e p a n h e a t ja m u n t i l it b e g in s
t o m e lt . T r a n s f e r t o s e r v in g b o w l.
3.
L i g h t l y s p r e a d r e m a in in g c a k e s lic e s
w i t h b u t t e r , a d d t o c o o le d p a n , a n d to a s t a s
in s t r u c t e d a b o v e . S e r v e w i t h h e a te d ja m .
M A K E S 16 S LIC E S .
k i t c h e n t i p A h i g h - q u a l i t y b a k e r y a n g e l
fo o d c a k e c a n b e s u b s t it u t e d in a p in c h , b u t
th e f la v o r a n d t e x t u r e w i l l b e d if f e r e n t
f r o m M i c h e l ’s c a k e .
E A C H S E R V IN G
244 cul,7gfut (4gsal.fat),
15 mgchol, 122 mg sodium. 43 g carbo. lgfiber.
4gpro. Daily Values
.
4% vit.A, 3% vit. C,
1% calcium, 5% iron.
- T R Y A L L F IV E —
S E A S O N A L
F L A V O R S
G IN G E R B R E A D ♦ P EP PER M IN T M O C H A
P U M P K IN SPICE • E G G N O G • C A R A M E L APPLE
STIR IT UP WITH COFFEE'S PERFECT MATE
N o w a v a ila b le fo r a lim ite d tim e .
NESTIS and COFFEE-MATE* are register!
Society
Piod uil» N # >lly S .A ., Vyvyy
RFTTFR HOMFS AND GARDFNS
DFCFMRFR/nnfi 1 8 9
