Happy Father's Day and Angel Food Cake

I'm especially missing my dad today. He would've celebrated his birthday a few days ago. We always had a big Birthday/Father's Day celebration, because they always fell so close together. My mom would've celebrated with an angel food cake and fresh strawberries, that was among his favorites. He was a wonderful man with a huge heart. He never met a stranger and everyone who ever met him instantly loved his enthusiasm and his witty sense of humor. He is quite possibly the greatest man I've ever known and I've missed him every day for the last 18 and a half years.

My stepdad is also a wonderful man who loves my mom and has been very good to her for many years. Very hardworking and loves all things family. Things would not have been the same all of this time if he hadn't been part of our family. For him I'm thankful.

And of course, our family wouldn't be complete without Scott, who is an outstanding father. Not only to his boys, but also to the girls. Even though they aren't bound by blood, there is no difference in the love he shows to any of them. I'm thankful for his kind heart and quiet spirit. He offers his words of wisdom, time, and affection to each of them. I'm so blessed for the children to have such a father to look up to.

I took Scott out for Sushi...his favorite, of course.
And I'm thinking Angel Food Cake as a light dessert, just because of my dad.

Happy Father's Day to all of you wonderful Dad's out there!!

ANGEL FOOD CAKE

1 1/2 cups egg whites (from carton)
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar


Place egg whites in a mixing bowl; let stand at room temperature for 10 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake at 350 degrees for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Angel food cake is perfect with strawberries and whipped cream or another favorite is with a Pineapple Cream Topping.

1 (20 ounce) can crushed pineapple, in juice, undrained
1 pkg. (4 serving size) Vanilla Pudding & Pie Filling (sugar free)
1 cup thawed whipped topping (lite or sugar free)

In a bowl, mix together pineapple and pudding mix. Gently fold in whipped cream. Serve on slices of angel food cake.