Pound Cake

Lemonade Makin' Mama
I add almond extract, rather than lemon and I don't top with a glaze... I also bake in a bundt pan or two loaf pans instead of what they recommend.  It is a fabulous cake but do not neglect to get everything including eggs to room temp first.  It is so good that people who mock my gluten free cooking and baking have actually told me that this happens to be the best pound cake they have ever had.  And with eight eggs you can totaa:

This makes a total of 16 servings of pound cake. Each slice comes out to be 254.19 Calories, 23.4g Fats, 2.49g Net Carbs, and 7.9g Protein.

The Preparation

Pound cake
• 2 1/2 cups almond flour
• ½ cup unsalted butter, softened
• 1 1/2 cups erythritol
• 8 eggs, room temperature
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. lemon extract
• ½ tsp. salt
• 8 oz. cream cheese
• 1 1/2 tsp. baking powder
Glaze
• ¼ cup powdered erythritol
• 3 Tbsp. heavy whipping cream
• ½ tsp. vanilla extract

The Execution

1. Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.
2. Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
3. Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
4. In a medium sized bowl, mix together the almond flour, baking powder, and salt.
5. Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
6. Pour batter into a loaf pan. Bake for 60 - 120 minutes at 350F or until smooth in the middle with a toothpick.
7. If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.

Whiskey Crab Soup Recipe

Lemonade Makin Mama recommended with these adjustments:

For mine, I didn't make a roux as many of us have wheat allergies, and I didn't use marinara sauce in my base, I substituted cans of crushed tomatoes with Italian herbs.  I also doubled most of the spices and liquor in this.  It was excellent and we used 4 cans of canned crab meat (the real deal) instead of fussing with crab legs.

Whiskey Crab Soup Recipe
Real Restaurant Soup Recipe

Preparation time: 10 minutes for the red sauce. Serves 10-12

 Ingredients:

• 1 2/3 cups Marinara sauce
• 2 1/2 quarts water (option - substitute seafood stock for the water AND the fish soup base)
• 6 tablespoons fish soup base
• 1 cup butter (1/2 pound)
• 1 1/2 cups flour
• 1 tablespoon Old Bay Seasoning, or to taste
• 1 teaspoon white pepper
• 1/4 cup lemon juice (or slightly more if needed)
• 1 tablespoon Worcestershire sauce
• 1/2 - 1 teaspoon cayenne pepper or to taste
• 1 1/2 cups crab meat, packed (I use Dungeness crab)
• 2 cups of heavy cream or to taste (add more if desired when adjusting seasonings to your taste at the end of the recipe)
• 2 1/2 tablespoons sherry
• 1 1/4 ounces of whiskey
• Roux

 Instructions:

• Prepare the Marinara sauce or purchase your favorite at the supermarket
• Bring water to a boil in a large soup pot or a stock pot; add the fish base, bring back to a boil and then reduce the heat
• Slowly add the roux to the hot fish stock, mixing well; cover and let it cook over low heat 5-7 minutes
• Add 1 1/3 cups of Marinara sauce, Old Bay seasoning, white pepper, lemon juice, Worcestershire and cayenne pepper; stir until well mixed, scraping down sides of the pot as you stir
• Add the crab and stir vigorously until the large pieces of crab break up and the crab is well combined into the soup
• Over moderate heat in another sauce pan, heat the heavy cream until just hot (DO NOT boil)
• Add the hot cream into the soup stirring until well blended
• Add the sherry and the whiskey and mix well
• Adjust seasonings and cream to your taste and desired consistency
• Gently heat soup until hot and ladle into bowls

 If you are making this soup ahead of serving, cool it uncovered in a shallow (low) pan in the refrigerator. When it is cold, transfer it to a storage container and cover. Then gradually reheat before using.