Sunday, September 15, 2019

Triple Lemon and Dried Cranberry Bundt Cake

I love to bake cakes and do so every couple of weeks for the Legion Cake Raffle, as well as baking cakes to order.
They raffle off chances on the cake and the winner usually shares it out to everyone at the time.
Although, they've been known to take them home as well.
The money raised from the raffle goes towards community projects, and is my small way of giving back to the community.
Triple Lemon and Dried Cranberry Bundt Cake

When I bake a bundt cake it always seems to go over well,  and this week was no exception.
I had received several lemons at Farmshare and decided that with all that I should make a lemon themed cake.
I danced with making a Lemon Chiffon Cake, but I've made one of those in the past.   And it was good.
I wanted to candy some of the lemon slices, but ended up putting way too much sugar on the lemon slices to candy them, and they didn't turn out that well, but they taste good.   I've candied Orange and Lemon slices before.
I did reserve the sugar syrup I cooked the lemon slices in,  and set that aside.

Triple Lemon and Dried Cranberry Bundt Cake

Triple Lemon and Dried Cranberry Bundt Cake

Triple Lemon and Dried Cranberry Bundt Cake
My take on this?  It was about perfect.  There was a lovely lemony flavor without it being overbearing.  


Triple Lemon and Dried Cranberry Bundt Cake
Triple Lemon and Dried Cranberry Bundt Cake

Yield: 12-15 Servings
Author:
prep time: 15 Mcook time: 55 Mtotal time: 70 M
This light, bright bundt cake is almost the perfect ratio of lemon flavor to cake.

ingredients:

Cake
  • 1 cup white sugar
  • 1 cup butter
  • 4 eggs
  • 3 cups Self Rising Flour
  • 1 tsp. Baking Powder
  • 1/2 cup milk ( add a tablespoon or two more if the batter seems too thick)
  • Zest from 2 lemons, reserve a 1/4 of the zest for the glaze
  • Juice from 1 lemon
  • 1 cup dried cranberries, chopped
  • 1 tablespoon cognac or brandy
Candied Lemon Syrup
  • 1 thinly sliced lemon
  • 1 1/2 cups sugar
  • 1 cup water
Glaze
  • 1 1/2 cups confectioner sugar
  • juice from 1 lemon
  • 1 teaspoon water (if needed)
Topping
  • zest from 1/2 lemon
  • 1/4 cup sugar (more if desired)
  • 1-2 tablespoons finely minced dried cranberries

instructions:

How to cook Triple Lemon and Dried Cranberry Bundt Cake

Cake
  1. Preheat the oven to 325 degrees, grease and flour a 10 cup bundt pan
  2. Sift flour and baking powder together, if desired. Add the lemon zest and stir together. Set aside.
  3. Roughly chop the dried cranberries and toss with 1- 2 tablespoons of the flour mixture.
  4. Cream the butter and sugar together until white or the sugar has mainly dissolved. Add the eggs, one at a time and mix in. The mixture will look a little curdled. Add a couple tablespoons of flour and mix in. Then add 1/2 the flour and mix, add the milk, mix, and finish off with the remaining flour.
  5. Fold in the floured cranberries, and pour the batter into a greased and floured bundt pan.
  6. Bake at 325 degrees for 50-55 minutes, checking for doneness after 50 minutes.
Candied Lemon Syrup
  1. Heat water to boiling, add the sugar and stir until dissolved. Add the lemon slices and simmer over low heat for one hour, minimum.
  2. Take the lemon slices out of the syrup, dip in sugar, place on silpat or nonstick parchment paper and bake at 250 degrees for 30 minutes, turn the lemon slices over and bake an additional 20 minutes or until dry.
  3. Keep the lemon slices to decorate the cake or place in a covered container for snacking on.
Glaze
  1. Mix 1 -1 1/2 cups confections sugar with the juice of one lemon, and drizzle that evenly over the cake. You can make it thinner with the addition of a teaspoon of water or thicker by adding more confectioners sugar.
Topping
  1. Using the reserved lemon zest, add it to a 1/4 cup sugar along with 1-2 tablespoons finely minced dried Cranberries. Mix together and sprinkle over the top of the cake to decorate it a little.
Assembly of cake
  1. When the cake comes out of the oven, let rest in the bundt pan for 2-3 minutes and then invert onto a cooling rack.
  2. Place a plate under the cooling rack and cake. Take 1/2-3/4 cup of the lemon sugar syrup and drizzle evenly over the hot cake. The sugar syrup will soak into the cake. You can also take skewer and poke holes in the cake if you wish. The excess sugar syrup will collect on the plate. I use the plate I'm going to serve the cake on, as the excess syrup will just soak into the cake later on. Let the cake cool for at least 2 hours, then top with a glaze.
  3. Mix 1 -1 1/2 cups confections sugar with the juice of one lemon, and drizzle that evenly over the cake. You can make it thinner with the addition of a teaspoon of water or thicker by adding more confectioners sugar.
  4. Drizzle that evenly over the cake, in a pleasing manner. Picking up the cake, carefully transfer to the serving platter.
  5. Topping- optional
  6. Using the reserved lemon zest, add it to a 1/4 cup sugar along with 1-2 tablespoons finely minced dried Cranberries. Mix together and sprinkle over the top of the cake to decorate it a little.
  7. Serve with a smile.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.


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Tuesday, September 10, 2019

Community Potluck for September 2019

This is how I filled my plate last night at the Community Potluck.   Just in case someone missed being able to attend, I just wanted to let you know what you missed. 
And that doesn't include the desserts either, or the piece of quiche I shared with my DH.

I tell you if you go home hungry after one of these gatherings, it's your problem.
We do also encourage people to bring their own plates and cutlery, in the interests of being green, however, we also do supply plates, cutlery and glasses just in case. 

This is a community potluck and one we encourage everyone to attend. 

As usual I'm amazed by not only the variety, but also the total deliciousness of all the dishes.   What strikes me as funny though is that sometimes, there appears to be theme for the various offerings. 
Last night we had several seafood dishes. 
Which is all good. 
   
Take a look at what was brought and enjoyed.

This was a Fish Dip with a lovely zing from some horseradish. 

I admit to taking the easy way out and made some Deviled Eggs.
But someone had to bring some.  I mean Deviled Eggs and Potlucks go together, don't they? Deviled Eggs with Miracle Whip and Chives
 Chips and Dip


Crudite aka veggie platter
Coleslaw, one of my all time favorites
Shredded Pork - I didn't get a shot of the buns though, but I think people know what they look like.
Loaded Summer Cauliflower Salad
Mini quiche-
Crab and Red Snapper Cakes,
Pasta Salad
Seafood Quiche
Green Salad
Chicken Nuggets
And of course, Pineapple with the Santa toothpick holder

The table in all of its glory, well, most of its glory.

There were also lots of desserts. 
This pretty pink cake, Strawberry I believe
Pie




Carrot Cake
Lemon Meringue Pie



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Monday, September 2, 2019

First Monday Favorites - September 2019 - 34

It's time for First Monday Favorites again.  
I started this link party because I missed a blogger club called Secret Recipe Club.  We would be assigned a blog to search and make recipes from, and then post the recipes on Mondays. 
Well that club is no more, but I'm still blogging, and thought it would be great to showcase favorite recipes from the previous month. 

So here it is.
I had a hard time deciding which recipe I made last month would be a repeat, and finally, decided on these pancakes. Gluten Free - Keto Friendly Pancakes
Cause who doesn't like pancakes?
And they're not only keto friendly, gluten free,  but also delicious.
Which is and should be the deciding factor when it comes to food. 
I can't wait to see what my fellow bloggers are sharing this month. 

You are invited to the Inlinkz link party!
Click here to enter

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Saturday, August 31, 2019

Cashew Eatmore Bars- Take Two

I don't have a big sweet tooth, but I do crave Eatmore Bars, and when I'm in Canada, I stock up on them.  In fact, while I'm up there I'll buy one almost every day, and then when it's time to leave, I throw a whole bunch into my suitcase. 
Cashew Eatmore Bars

They freeze beautifully, btw.

However, they're not exported, so I have to either go there, or inveigle friends to bring them to me. And I'm running out of friends.
Just kidding. 

There is just something soul satisfying to me, either breaking a frozen bar into pieces and savouring each little delectable morsel, or just chomping away on the bar.

I made some a few years back, and while they were good, they just didn't have that 'chew' factor.

So I googled and googled and googled and found this site.    I kinda followed his recipe, but added my own touches.

I have a friend who is allergic to peanuts, and had asked if I'd made it with any other nut butters.

I hadn't, but decided to try it with some cashew butter, and chopped roasted cashews.

I found the recipe here, and then of course, I played with it.

I also made a half recipe, cause I really don't need all that chewy, yummy, chocolatey goodness around. 
You can easily double the recipe though. \

I love seeing the process of this. 
Cashew Butter stirred into the corn syrup,
Cashew Butter and Corn Syrup
 Then the chocolate gets mixed in.
 After everything is mixed in,  and ready to rest.

Cashew Eatmore Bars

And of course, the finished product.
Cashew Eatmore Bars
 Doncha just wanta reach into the screen and get one?  But you can't.  You'll just have to make your own cause I'm not sharing.

Cashew Eatmore Bars

Homemade Cashew Eatmore type bars

Yield: 6-12
Author:
prep time: 5 Mcook time: 4 Mtotal time: 9 M
These are not quite as chewy as an Eatmore bar, but my mouth tells me it's an acceptable substitute. These are moreish though. You can easily double the ingredients to make a larger batch.

ingredients:

  • 1/2 cup Dark Corn Syrup
  • 1/2 cup + 1 tablespoon Cashew Butter
  • 3/4 cups semi -sweet chocolate chips
  • 1 tsp. Dark Rum
  • 1/2 cup old fashioned oats
  • 1 1/2 cups chopped, roasted cashews

instructions:

How to cook Homemade Cashew Eatmore type bars

  1. Grease and line an 8x8 pan with parchment paper.  
  2. Heat the corn syrup to almost boiling, then stir in the cashew butter, continue to cook for about a minute, then add the chocolate chips, stirring continually.  I use a silicone scraper/spatula to keep the mixture moving and so it doesn't burn.   Let it cook for about 4 minutes. This is mixture is hot, and can burn easily.  Take off of heat and stir in the cashews and the oats.  Working quickly, pour into the prepared pan and use the silicone spatula to smooth out the mixture evenly.  Let cool at room temperature and then cut into squares or strips.  I also put the pan in the fridge when it was cool enough to do so.  This helped it set up.  
  3. Keep the cut pieces in an air tight container, placing parchment paper in-between the layers to keep them from sticking together.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.


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Thursday, August 22, 2019

Home made potato chips

I got into a bit of a dilemma the other week.  I planned on some Beef Dip sandwiches for dinner, but realized at almost the last moment that we were out of potato chips.
So I did what any self respecting cook would do, I made some.  I've actually been making my own from time to time for awhile now but realized I've never shared how to make them.
Home made potato chips

And I know I hit them out of the park when my SO said, they tasted just like Lay's brand.
He was right. 
But I think these were actually just a touch better. Mainly cause they were freshly made. 

As I said, I've made these before but this time used a firmer fleshed potato and I think they worked much better.

These particular ones were called Yellow low-carb potatoes, (and I'm still trying to figure out the low carb part).

I used my handy, dandy, 30+ year old Mandoline to slice the potatoes up, then placed them in a single layer on a microwave safe plate.  I topped that with a layer of parchment paper, another layer of potatoes, more paper and a final layer of potatoes.
I covered the plate with some plastic wrap, and microwaved them at full power for 1 minute but they weren't quite done enough. So I zapped them an additional 20 seconds.  You want them to be half done, so still firm but softened.
Home made potato chips

Home made potato chips

Home made potato chips

While they were cooking I was also heating up a pan with some regular vegetable oil in it, to 345 degrees, and as soon as the potatoes were done, I blotted them with a clean dish towel, and added them carefully to the hot oil.  The reason for blotting?  To get the moisture out, otherwise the oil spits and sputters and, most importantly of all, the chips don't get crisp. 

Fried them for a couple of minutes, turning them over a couple of times, carefully,  just until they were turning a little golden, were cooked through and crispy, I then scooped them out and placed them into a coffee filter for draining, sprinkled them with some salt and VOILA!!!!  Homemade potato chips.
I only used two potatoes and had more than enough for us for dinner.

I'm thinking we need to have some kind of sandwich this week so I can make these again.

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.

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Saturday, August 17, 2019

Gluten Free Keto Friendly Pancakes

I'm not going totally gluten free or totally Keto or Paleo but I am trying to cut out some of the fat bombs in my diet, along with the sugar bombs.
Gluten Free Keto Friendly Pancakes

I love Pancakes, all that carby, rich, goodness is hard to say no to for me.   So I decided to try a search for a good tasting pancake.
Previously I kinda OD'd on my Banana Pancakes, which I added coconut and pecans to,  and while they were AWESOME!!! they weren't exactly waistline or blood sugar friendly.

Also,   I don't buy many bananas these days, cause so many of them end up brown, overripe and in my freezer.

But I still wanted some Pancakes, that were a little more blood sugar friendly and tasted good and well, here they are.

The batter looks about perfect, but they are tender and can be hard to flip, which is why I caution you to make them a little smaller.  Also, by making them smaller you can eat more pancakes.
Just kidding.
Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes


Gluten Free Keto Friendly Pancakes

Yield: 1-2 servings - about 8 pancakes
Author:
prep time: 5 Mcook time: 10 Mtotal time: 15 M
These make a great tasting pancake for those who are either gluten free, eating  Keto.

ingredients:

  • 1 egg
  • 2 oz. Cream Cheese
  • 1/4 cup Almond Flour
  • 2 tbsp. Heavy Cream
  • 1/2 tsp. Baking Powder
  • 1 tsp. melted Butter or coconut oil
  • 1 packet sweetener, I used Truvia Brand
  • 1/2 tsp. Vanilla Extract or other flavoring
  • Butter or coconut oil for frying or non stick baking spray

instructions:

How to cook Gluten Free Paleo/Keto Pancakes

  1. Mix the first 8 ingredients together, using either a whisk or an immersion blender, until the batter is smooth.
  2. Place a skillet on the stove on medium heat.  Melt 1 teaspoon butter or coconut oil or spray pan with non stick cooking spray.
  3. Using a soup spoon, spoon the batter onto the hot pan, about 2 inches in diameter, any bigger and it's hard to flip.  Cook on one side, about 2 minutes,  until you see bubbles in the middle, then flip carefully.  Continue to cook on the other side for an additional minute or so.  Place on heated platter and continue to cook until all the batter has been used.     This recipe makes about 8 pancakes.  
Nutrition wise: These are not low calorie pancakes.  The almond flour, heavy cream and cream cheese all have a fair amount of fat in them.
If using coconut oil, you will get a faint taste of coconut.  

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.


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Friday, August 16, 2019

Temaki Hand Rolls for #fishfridayfoodies

The theme for this month's Fish Friday Foodies is Japanese fish dishes, and is being hosted by Sue of Palatable Pastime.
Honestly, I had no idea of what to make, when I thought of Japanese inspired fish dishes, I came up with things like Sashimi and Sushi.

I do my version of Sushi from time to time, and I like it, but I wanted to go outside of my usual comfort zone.

And these little hand rolls are not only fun to make but eat as well, and if you are like me, a touch squeamish about using raw fish, only because getting sashimi grade fish isn't always easy, you can use pretty much what you like in these.

If you're so inclined these also make a great party dish where everyone builds a hand roll using their favorite ingredients.

I used some crab, cucumber, pickled carrots, and avocado in mine, and while they were good, I have to admit that the taste of the Nori overwhelmed the rest of the ingredients, which I wasn't too crazy about.

Next time I may just add some 'gasp' Sweet soy sauce before I roll them up.  I think it would taste amazing.


This also does require practice to roll them up.  
Lots of practice. 

It's fun to play with food.

By the way I went here to learn how to roll the Temaki hand rolls.  She made it look really easy.


Temaki Sushi Rolls - California style

Yield: 2-4 Servings
Author:
prep time: 10 Mcook time: 5 Mtotal time: 15 M
A fun make along dish for a gathering, or a light lunch or dinner. These go great as an appetizer as well.

ingredients:

Sushi Rice
  • 2 cups Cooked Sushi Rice
  • 2 tablespoons Rice Vinegar
  • 1 tsp. Sugar
Fillings and roll coverings
  • 1/2 Cucumber
  • 1/2 cup Crab
  • 1 Avocado
  • 1/2 cup Pickled or raw Carrots
  • 2-6 sheets Nori (Seaweed)

instructions:

How to cook Temaki Sushi Rolls - California style

Assembling the Temaki
  1. Cook rice according to directions on package.    Dissolve the sugar in the vinegar and add to the rice, distributing it evenly.  
  2. Julienne or cut the carrot and cucumber into small sticks.  
  3. Peel and cut the avocado into slices
  4. Place a sheet of Nori, shiny side down onto a cutting board, or plate.
  5. Place a scoop of rice onto the top third of the Nori sheet,  wet hand and pat it down a little.  The rice is very sticky, but behaves itself when you use a wet hand to press it down lightly.   Arrange the rest of the filling on top so that part of it will stick out a little.  Fold over the lower part of the Nori sheet and roll into a cone shape. 
  6. Serve immediately. 
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Thursday, August 15, 2019

Potluck for August

I know I'm late, but I had a few things going on last week, including one trip to Tally where I had to wake up at 4 am.
Let me tell you, 4 am is early if you're not used to it. 

All that being said, we had our Community Potluck for August last week, and while attendance was light, the food was excellent as usual.
I know I had more than enough to eat.

Here's the dishes that were brought and shared:

Italian Seasoned Pot Roast
Italian Style Pot Roast
 Foccacia
 Mini Corn Dogs
 Potato Salad
 Ham with Pineapple
 Sweet Potato Casserole
 Cucumbers and Onions
 Lasagna

 Bacon Wrapped Stuffed Jalapeno Peppers
C
Cowboy Caviar
 Shrimp
 Pineapple with the Santa toothpick holder (he always shows up)
 Pasta Salad
 Ham and Potato Casserole


And then there were the desserts.

This cake, which had banana, coconut, carrots, maraschino cherries, and pecans galore
Pound cake
 More cake
 A turtle pie

I hate to try a little of almost everything.
See what I mean, lots of great food.

That's it for this month, can't wait to see what is served next month.

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