Homemade and Low Carb Versions of Entenmanns Crumb Cake

Even though I don't often crave or care to eat sweets, there are a handful of items I do like, and this pound cake is one of them.   I first posted a homemade version of it back in February of 2007. 

Today I'm thinking I'm going to take the original recipe, paired with a low carb, sugar free version and tweak both of them with the ingredients I have on hand to see what I come up with.  I do not like the taste of carbalose nor Carbquik so I rarely use them.  I do have Carbquik on hand in the freezer most of the time for an emergency recipe but again, I use it sparingly.  I'm one of those people that can smell it and taste it in any food it's used in and can't stand it.  Other people (my husband included) can eat it just fine and don't taste the 'off' taste. 

I don't have wheat protein isolate 5000 on hand; only 8000.  They are *not* the same thing and can't be interchanged.  And while you can substitute gluten flour or vital wheat gluten for the 8000, there is no real substitute for 5000.  It's something that makes your baked goods more like compatible baked goods made with flour.  I have Thick-it-Up and Xanthan on hand, which will help with volume so I'm going to play around with that.  Lastly, I'll be using ground almond instead of hazelnuts. 

Here are both versions if anyone else wants them...  and I'll do an update with my recipe and photos soon!


Entenmann's Coffee Cake - homemade

3 3/4 c flour
1 3/4 c sugar
1 T baking powder
1/2 t salt

Mix in a large mixing bowl and then remove 2 cups of the dry mix to reserve for later.

Now to the rest of the flour in the mixing bowl add;

1 stick butter (not margarine)
2 eggs
2/3 milk
1 t vanilla extract

The batter will be thick, spread this into a greased and floured loaf pan (I use a little of the reserved flour topping mix to flour the pan).

Now, to the reserved flour mixture add;

1 stick butter
1/4 c brown sugar
2 t cinnamon
dash of salt

Mix this together with your finger tips until it forms pea sized crumbles. You will only use half the topping. Freeze the rest in a baggy to use on muffins at a later date! Spread the crumb topping over the top of the entire cake.

Bake at 350 degrees - For a loaf pan it will have to bake at least 60 minutes. I bake mine about 1 hour and 15 minutes until a sharp knife inserted into the center comes out clean. Cool 10 minutes and remove from pan to cool completely on a rack or foil.







Low Carb Entenmanns Crumb Cake

1/2 c. Carbalose
1/2 c. Carbquik
2 T. wheat protein isolate 5000
2 T. resistant wheat starch
1/2 c. granular Isomalt
1/4 t.salt
1 t. baking powder

Add 5 T. oil (ex; canola)
1 c. equivalent liquid splenda

1 egg
1/4 c. half cream half water
1 t. vanilla extract

2T. of butter
1 teaspoons cinnamon
1/4 cup ground hazelnuts


Mix together the seven dry ingredients.  Add the oil and liquid sweetener.  Divide the mixture between two bowls, just a little more in one than the other.  In the smaller portion, add the egg, cream/water mixture and vanilla.    Mix well and pour into a greased loaf pan.    In the larger portion add the butter, cinnamon and ground hazelnuts.  Mix with your hands to form crumbs. Top the batter in the bowl.  Bake at 375 degrees F for 25-30 minutes till browned.




You might be interested in these products;

Isomalt Crystals
Carbalose Flour
Carbquik Baking Mix

Broccoli Puff Casserole and Chicken Jerusalem (A yummy baked chicken with cream cheese based sauce!)

Although I sent this picture to my daughter and texted out the easy ingredient list, I'm putting it here for her reference as well, because this is one of those meals that is SO easy and SO quick and SO good - especially if you need a comfort food like Grandma used to make.  This is a meal I sometimes throw together on a busy day when I don't feel like cooking or when I'm busy and I want to throw it together quickly and let it bake.  It's a no fuss meal.

The recipe for the broccoli casserole is pretty classic - as a matter of fact I got it from my father-in-law about 20 years ago, it's one my mother-in-law made when my husband was growing up.  My father-in-law is 86 years old so needless to say, this recipe has been around awhile!  It may not be the healthiest, but it's just so good!

The chicken, I've been making this for about 20 years as well, but I'm not sure why it came with the name 'Jerusalem' attached.  I think perhaps it had Jerusalem artichokes in the sauce at some point and they were dropped off along the way?  I don't know.  But I know it takes very few ingredients and I can make it in the crock pot if I need to (although I like it better in the oven).


Broccoli Puff Casserole
(You can half this)

16-20 oz.  broccoli, cooked and drained
2 eggs
1 can cream of mushroom soup
1 c mayonnaise
1 1/2 c cheddar cheese
1/2 sleeve Ritz Crackers
salt and pepper

Mix the broccoli, eggs, soup and mayonnaise together until smooth.  Add 1 cup cheese.  Mix with the broccoli. Place in a buttered casserole dish.  Top with the remaining 1/2 c cheese and sprinkle with crushed crackers.  Bake at 350 for approximately 45 minutes until golden brown and heated through.



Chicken Jerusalem

4-6 boneless, skinless chicken breasts
1 envelope dry Italian dressing mix (I use Good Seasons)
8 oz cream cheese
1 can mushroom soup

Place the chicken breasts in the bottom of a baking pan or crock pot.  Sprinkle with the dry dressing mix.  If you are making in a crock pot, place the  cheese and soup in and bake either low or high depending on how long you need it to cook before serving it for dinner.  High on 4 hours or low on 6 is a good start.  About half way through cooking time mix the cheese and soup into a smooth sauce by stirring.   If you are baking it in the oven, place the chicken in the greased or lined pan, sprinkle with the dressing and then in another bowl mix softened cream cheese with the soup and about 1/2 soup can of water (or you can use a dry white wine).  Pour around the chicken and bake at 350 for about an hour until the chicken is done, golden and the sauce is thickened.

Madeleines

 

I had to do a g**gle search for an image tagged for free reuse for this cookie, because I have only made these twice in my entire life and it was years ago.  The thing is, I have a Madeleine pan just begging me to use it!   The recipe I have tucked away in my computer files caught my attention because it called for freezing the pan before filling the molds.  I think that is why I tucked it away in my files a couple years ago.

Some people (me included) like these the traditional way;  with just a very light glaze on them.  But there are those who add flavors and extracts like lemon or orange, those who dip half in chocolate after cooling, and those who make them into chocolate Madeleines.  In recent years I've also seen them 'stuffed' with everything from Nutella to blueberries and more.

"The madeleine (French pronunciation: ​[mad.lɛn], English /ˈmædleɪn/ or /ˌmædlˈeɪn/[1]) or petite madeleine ([pə.tit mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.

English madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, the cakes are coated in jam and desiccated coconut, and are usually topped with a glacé cherry."




Madeleines

3 eggs, at room temperature
2/3 c sugar
1/4 t salt
1-1/4 c flour
1 t baking powder
9 T butter, melted and cooled
1 1/2 t vanilla extract, divided
1 c powdered sugar
2+ tablespoons water

Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap out any excess, and place in freezer.

In a large bowl, whip eggs, granulated sugar, 1 t of the vanilla, and salt for 5 minutes until frothy and thickened. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.  Dribble the butter into the batter, a few tablespoons at a time, while folding to incorporate the butter. Fold just until all the butter is blended well. Cover the bowl and refrigerate for at least 1 hour, up to 12.

Preheat oven to 400 degrees. Put enough batter in the center of each indentation to fill it to 3/4 full. Don't try to spread out the dough. Bake for 8-9 minutes or until cakes feel just set and are slightly browned around the edges. Don't over bake. While cakes are baking, make a glaze of the powdered sugar, 1/2 t vanilla extract, and water. Stir together with a small whisk until smooth. Remove cakes from the oven. Let cool about 5 minutes and then dip the ridged surface into the glaze, letting excess frosting drip back into the bowl. Dry on a baking rack until the glaze is firm.




You might be interested in various Madeleine pans;
Norpro Nonstick Mini Madeleine Pan
Freshware 18-Cavity Silicone Madeleine Pan
Chicago Metallic 26631 12-Cup Nonstick Madeleine Pan


   

Easy and Quick Last Minute 7 Layer Taco Dip

This 7 layer taco dip is one I've made for a quick impromptu dinner, an appetizer, football food during a game, taking to pot lucks and more.  I almost always have enough various ingredients to throw this together at the last second and it can be made differently depending on what you have on hand.

A big plus - you can make taco dip in individual cups.  This is perfect for traveling, backyard bbq's, kids parties, family reunions and even in your own home.  So clean, quick and easy... and good!

You don't have to use 7 layers of course, but try to aim for about 7 layers for a good mixture of flavors and textures as well as how pretty it looks!   Use any number of ingredients and mix and match. 

TACO DIP
Any 7-10 ingredients, layers on a serving tray or in individual cups

1 can refried beans
1 can black beans, rinse and drain
1 package taco seasoning to sprinkle or mix with sour cream or use in 1 lb. cooked beef or chicken
1-2 cups sour cream
8-12 oz. guacamole
2 c shredded cheddar cheese
1 - 2 c lettuce, shredded or chopped fine
1/2 c green onions, sliced
3/4 c green or black olives
1/3 c jalapenos
1 c salsa

Layer everything on a serving platter or individual cups.  Try to start with beans and/or meats on the bottom, followed by the sour cream and guacamole, continue with the lettuce, cheese and toppings.  Chill. Serve with tortilla chips.

Low Carb, Flour Free, Sugar Free Pie Crust - Almond Flour Based

Today I decided to use up some banana's that were getting to the point of being too ripe.  Because banana's have a high natural sugar content, I decided I would pair them with a flourless and sugar free crust, along with a sugar free, flour free vanilla custard, to make a Banana Cream Pie.

I'm going to the recipe in two parts though, because I want to make the pie crust recipe easy to find on its own.  This is a good crust to use for any pie, from fruit pies to pudding or custard fillings.  Any pie recipe that calls for a baked pie crust.

Because recipes turn out differently depending on the brands used, I'll go ahead and type the brand I used when making it, knowing that you can always try different brands and ingredients in its place.

Low Carb, Flour-Free Pie Crust

1 c Honeyville Blanched Almond Flour
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein Powder
1 t baking powder
dash of salt
4 T cold butter, cut into small pieces
2 egg yolks
2 T cold water

Combine the dry ingredients in a bowl with a whisk.  Cut in the butter with your fingers and work it in until it's coarse.  Beat the egg yolks with cold water and blend it into the dry ingredients.  When it forms a ball, remove, place on plastic wrap, form a disk, wrap and chill.  Roll out the pie crust (between two pieces of parchment because it's sticky) and place in a large, deep dish pan pan.  Mine wouldn't transfer easily so I pieced it together in the pan and pressed it all into place.  Bake at 350 until golden brown and firm in the center.  Use as you would any pie crust.

Dry ingredients in a bowl

Starting to mix it after the butter is added

Wrap in plastic wrap to chill

Pressed into a deep dish pie pan

Baked to perfection!