Lemon Madeline

(Adapted from Internet Recipe)

Disclaimer: Not my Original Recipe. Adapted from a Recipe someone posted in Ideal Protein support forum on Facebook.

Ingredients:
1 IP Pancake Mix packet
1 IP Vanilla Drink Mix packet
1 Tsp Baking Powder
1/4 Tsp Lemon Peel (Optional)
Zest of 1 Lemon
2 Tsp Milk
2 Tsp Olive Oil
1/3 C Egg White
2 Tbsp of Lemon Juice (or more - as needed to make the batter moist)

Method:
1. Preheat the oven to 350 Deg F.
2. In a bowl mix the the two IP packets and baking powder well. This step is quite critical. Take some time to mix all of them well. I mix for about 40-50 secs with a whisk.
3. Add the Lemon Zest, peel and all the wet ingredients.
4. Mix well gently. Do not over mix it or beat it. More like fold it all in together until the batter is moist.
5. Spray a Madeline pan with Olive oil spray.
6. My Pan had 12 slots and I spread the batter evenly between all the 12 slots.
7. Bake for about 8-10 Minutes. Mine felt done around 8 minutes. So I removed it, took them out of pan and let it cool.

Dipping Sauce:
2 Tbsp Walden Farms Marshmallow Dip
2 Tbsp of Lemon Juice
A bit of lemon zest

Mix all the ingredients together well with a whisk. I added a bit of water as well as the WF marshmallow dip was bit clumpy.

Notes:
1. I did not need additional lemon juice than 2 tbsp. The batter was quite moist.
2. Fresh Lemon juice makes a big difference in this recipe.
3. I used this Madeline pan - from Amazon.com
4. I arranged the Madeline's in such a way that you could see how much dark the backside had become.
5. I used the Lemon Peel from Penzey Spices.

Raspberry Cake

(From Banu's Cookbook)

Ingredients:

1 Cup of All Purpose Flour
1/2 Tsp of Baking Soda
1/2 Tsp of Baking Powder
1/2 Tsp of Salt
1/2 Stick of Unsalted Butter Softened
2/3 Cups of Sugar
2 Large Eggs
3/4 Cup of Light or Fat free Sour Cream
1/2 Tsp of Vanilla Essence
1 1/2 cups of Fresh Raspberry
1 Tablespoon of Sugar for Sprinkling on top
Oil/Butter for Coating the Cake Pan
Flour for Dusting the Cake Pan

Method:
1. Heat the Oven to 400 deg F while making sure that the rack is in the middle of the oven.
2. Sift together flour, baking soda, baking powder and salt. Keep it aside.
3. In a bowl start mixing/beating together the softened butter and sugar. The mixture will be a bit dry, but you will start to see the butter to start changing color. So beat for about 2 mins or so until you see the mixture become kind of pale and a bit fluffy.
4. Now add the two eggs, vanilla essence and beat for couple more minutes until everything is well blended and the mixture is a bit frothy.
5. Add the sour cream and mix well.
6. Now add the flour mixture slowly while mixing it. I would suggest doing this with a spatula, but if you are using a mixer or handheld mixer, then do it at the lowest setting possible.
7. Once all the flour mixture has been folded in, pour it into a greased and floured cake pan.
8. Add the Raspberry fruit on top of the cake batter and sprinkle some sugar on top of it.
9. Now bake this for about 25-30 mins until a toothpick inserted into the cake comes out clean. It took about 28 mins for mine. I had done it in a 9 inch square cake pan.
10. Take out and let it cool for at least 10 mins before cutting, My Raspberries were sour, so the tartness from the berries along with the sweet and crumbly cake was perfect.

Note:
1. You can use milk or buttermilk instead of Sour cream, but the texture does not come out exactly same. But it tastes good.
2. If you do not like getting big chunk of gooey fruit in your cake bite, then you can chop the Raspberries before putting them on the cake.
3. This stays good in Refrigerator for about 2-3 days. You can microwave it to make it warm.

Strawberry Sandwich Cake

(From Banu's Cookbook)

Ingredients:

Basic Cake baked in 2 - 8" or 9" round cake pans and cooled. See the recipe here
Fresh Strawberries - 1 Pint
Sugar - 1 Cup (or more if the strawberries are sour)
Optional - Whipped cream - for decorated - thawed to room temperature

Method:
1) Take a cake plate or any other plate and place the first round white cake on it.
2) Mix the strawberries and sugar well.
3) Spread this mixture over the cake. You can put spread a layer of whipped cream on the cake before you spread the strawberry mixture and again after it just to get that white layer.
4) Place the 2nd white cake over this and press very very gently to settle them. Wipe any strawberry mixture that might have oozed out between the cakes.
5) Decorate the top layer with more whipped cream and fresh strawberries cut into pieces.
6) Put this in the fridge for at least 8 hours for the strawberries and the cream to set.

Basic Cake Recipe

(From Banu's Cookbook)


Ingredients:
Sugar - 1 Cup
Butter - 1/2 Cup (At Room temperature)
Egg Whites - 2
Whole Egg - 1
All Purpose Flour - 1 1/2 Cup
Baking Powder - 1 13/4 tsp
Vanilla Extract - 2 tsp
Milk - 1/2 Cup

Method:
1) Preheat oven to 350 degrees F.
2) Grease and flour a 9x9 inch pan.
3) In a medium bowl, cream together the sugar and butter. Stir in vanilla.
4) Beat in the eggs, one at a time - alternating with the flour/baking powder mixture.
5) Stir in the milk slowly, constantly mixing, until batter is smooth.
6) Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.
7) Let it cool for 10 mins and then you can decorate it and cut it out.

Mexican Chocolate cake with Flan

(From Amy’s Cookbook)

Ingredients:

1 box chocolate cake - prepare as directed
1/2 cup evaporated milk
1/2 cup condensed milk
4 eggs
2 tsp vanilla
1 bottle/jar Coronado Cajeta (try to find a squeeze bottle easier to handle than the jar - find this at any Mexican grocery store like Fiesta, and Albertson’s may carry it - not for sure.)


Method:

1) Preheat oven to 350 degrees, and grease and flour a bunt cake pan.
2) Mix the chocolate cake as directed and keep to the side.
3) In a blender mix the evaporated milk, condensed milk, eggs, and vanilla.
4) Squeeze or pour into the cake pan a thin layer of the cajeta. (If you use the squeeze bottle go around the pan twice with the cajeta)
5) Pour the milk mixture from the blender into the pan.
6) Pour the chocolate cake mixture next. Don’t worry if the milk mixture comes over on top of the cake. Just make sure that the cake is evenly distributed in the pan.
7) Bake in the oven for 40-50 minutes or until you poke the cake with a stick and it comes out clean.
8) Allow the cake to cool for 15minutes and flip onto a plate. You can also top the cake with chopped nuts
9) To store the cake cover and place in the refrigerator.