SWEDISH VISITING CAKE

Swedish Visiting Cake

Thin and light with a golden sugar crust and a soft and chewy interior, this Swedish tea cake recipe from award-winning cookbook author Dorie Greenspan is the perfect holiday treat to serve to guests.

From “The Sweet Life: Holiday Baking with Dorie Greenspan,” November/December 2019

Yield: 8 to 10 servings

Ingredients

• 1 cup (200 grams) granulated sugar, plus more for sprinkling
• Grated zest of 1 lemon
• 2 large eggs, at room temperature
• ¼ teaspoon table salt
• 1 teaspoon pure vanilla extract (optional)
• ½ teaspoon pure almond extract (optional)
• 1 cup (136 grams) all-purpose flour
• 1 stick (8 tablespoons) unsalted butter, melted and cooled
• ¼ cup sliced almonds

Instructions

Center a rack in the oven and preheat to 350°. Butter a seasoned 9-inch cast-iron skillet, a 9-inch round cake pan, or even a pie pan.

Pour the sugar into a medium bowl. Add the lemon zest and blend with your fingers until moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts, if you’re using them. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.

Scrape the batter into the skillet and smooth the top with the spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you’re using a cake or pie pan, place it on a baking sheet.

Bake until the cake is golden and a little crisp on the outside, 25 to 30 minutes; the inside will remain moist. Remove from the oven and let cool for 5 minutes, then run a thin knife around the sides to loosen it. You can serve the cake, warm or cool, directly from the skillet or turn it out onto a plate, then flip it right-side up onto a serving plate. Well wrapped, it will keep for about 5 days at room temperature or up to 2 months in the freezer.

NO DOUGH PIZZA

NO DOUGH PIZZA

NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 15-17 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted

NO SALT CHOCOLATE CHIPS

Salt Free Chocolate Chip Cookies  Printer Version Lacto Ovo — 1 Carb Choices © 1947-2013 This is the recipe that was inadvertently dropped from The No Salt, Lowest Sodium Baking Book. For that we apologize. Try the cookie now and maybe you'll forgive us. Click Here For: Chocolate Chip Cookie With Peanut Butter base Nutritional Information Sodium Per Recipe: 305.4 mg Sodium Per Cookie (with butter): 4.977 mg Sodium Per Cookie (using applesauce): 4.439 mg Sodium Per Cookie (using unsalted peanut butter): 5.09 mg Nutrient Values Per Cookie: Calories: 129.2 Protein: 1.174 g Carbohydrate: 11.4 g Dietary Fiber: .416 g Total Sugars: 7.014 g Total Fat: 8.882 g Saturated Fat: 5.08 g Monounsaturated Fat: 2.242 g Polyunsaturated Fat: 1.044 g Cholesterol: 23.5 mg Trans Fatty Acids: 0 g Total Omega-3 FA: .172 g Total Omega-6 FA: .164 g Calcium: 21.4 mg Potassium: 57 mg Sodium: 4.977 mg Vitamin K: .589 mcg Folic Acid: 7.219 mcg Makes 60 Cookies May Halve Recipe 2 1/4 cups all-purpose unbleached flour (5.625 mg) 1 tablespoon Ener-g baking soda or Baking Powder* (trace) 1 cup (2 sticks) unsalted butter, softened (49.9 mg) 3/4 cup less one-tablespoon granulated sugar or Splenda (trace) 1/2 cup plus 1-tablespoon brown sugar or brown Twin Sugar (31.6 mg) 2 tablespoons Grandma's Robust Molasses (22 mg) 1 tablespoon pure vanilla extract (1.17 mg) 2 level tablespoons sour cream (12.7 mg) 1 tablespoon nonfat milk with added Vitamin A (12.9 mg) 2 large eggs (126 mg) 1 12-oz. (2-cups) package NESTLÉ Toll House Semi-Sweet Chocolate chip morsels (48 mg) 1 cup chopped or ground unsalted walnuts (1.6 mg) In small bowl Sift together the flour and Ener-g baking soda. In another bowl, beat together the softened unsalted butter, sour cream, sugars or Splenda***, molasses, vanilla extract and nonfat milk in large mixer bowl until creamy. Add eggs one at a time. Beat well after each until creamy. Gradually beat in flour mixture. Stir in the morsels and unsalted walnuts if you're going to use them. Preheat your oven to 375°F about ten minutes before preparing first batch on cookie sheets. Drop by rounded teaspoon onto ungreased baking sheets or on baking sheets covered with parchment or cooking paper. Bake at 375°F for 9 to 12 minutes or until golden brown. Don't over bake. Cool on baking sheets for 1 to 2 minutes. Move to rack to cool. Each subsequent batch may take a minute or more to cook unless oven is left to completey reheat for about five minutes. Live in Denver at 5,000+ feet? Increase the flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes.

Bread in a mug

May 21, 2020

This time I doubled the recipe and that cup from Susan held it fine.
I used twice the flour and twice the baking powder and twice the butter.   I did not add corn meal.  I increased the cooking time to 105 seconds and that was enough.
I used the results as "stuffing" with left over turkey.  I put it under the turkey and gelled gravy, then heated it in the microwave.
Great taste with pepper and Benson's
Next time I'll try some thyme as well.
One other new technique was to use an old toothbrush to coat the sides and bottom of the cup so the bread slipped out with no difficulty.

May 11, 2020

BASIC INGREDIENTS

1/3 CUP OF ALMOND FLOUR RAW

A BIT LESS THAN A TEASPOON OF BUTTER

1/2 TEASPOON OF BAKING POWDER

1 EGG - I USED LARGE

Half teaspoon of corn meal (optional)

Cook on high for 90 seconds
Again added a half teaspoon of corn meal.  Next time, I'll try a bit more.
I whisked with a fork in the white bowl and then put it in the tall cups Susan Johnson gave us.  I could double the recipe in these.  I buttered the sides of the cup, and the bread slipped out easily.

I coated it with some white meat turkey I cooked yesterday and some gravy Elizabeth made.  Great lunch.  The bread makes up for no dressing.




March 23

BASIC INGREDIENTS

30 GRAMS  ie  1/3 CUP OF ALMOND FLOUR RAW

10 GRAMS ie A BIT LESS THAN A TEASPOON OF BUTTER

1/2 TEASPOON OF BAKING POWDER

1 EGG - I USED LARGE

This time I received the NO SALT  baking powder in the mail.  I also added in just a bit of corn meal and while that raises the carbs slightly, it did give a better flavor.

Last time I had trouble whisking in the cooking cup, so I whisked in a white bowl and found that it was easy to transfer to the cup.  The result was much better.

I cut the single loaf lengthwise and soaked it in the juices of pork and peppers.  That was very good.  I need to work on ways to avoid the dryness of this bread.

4-14-2019
I forgot the butter.  Still got bread.
Used olive oil spray as nonstick on the cup.  Worked fine.



March 13, 2019

I do have to count the salt and not over eat.  Salt in the baking powder is 5% per small amount serving.   Also, don't whisk in the cooking cup.  It left flour unmixed on the bottom.
This time I double the flour and used two eggs.  I think I could triple the flour and keep two eggs.


December 27, 2018
By mistake tossed in a teaspoon of baking soda along with the baking powder.  It made the bread much lighter and more like regular bread.  I'll do that again. Zero carbs in baking soda.


December 16,2018
Made the standard one egg recipe and had it with a cup of tea in Ashcraft cups.  Put on jelly, first a sugar one left by Cory in Michigan, and then the Smucker's sugar free.  Sugar free just as good,



Version
 April 19  2018
Two eggs, a clump of shredded Mexican cheese, about a quarter cup of sesame, extra butter.  
I used the glass mug and the mixture stayed in the mug.  I needed another 20 seconds of cooking, so set it at 110 seconds.  I sliced the results thin, fried them in olive oil and put the latest pork stew over them.  That worked very well.

Version on Jan 25 2017 -  I used two eggs, about the same baking powder, the same flour, twice the butter and a quarter cup of shredded mozzarella.  I should have used a large cup, but as the mixture topped the one I used, the loaf still stayed in tact.  The loaf was twice the size with the same amount of flour.  I estimate 10 carbs per loaf.  Two slices was plenty so about 3 carbs per serving.
I topped this with cooked tomatoes from the Hernando Farm Market some mozzarella , garlic powder, pepper.  It made a fine breakfast and cooked well in the microwave.  I might try toasting the bread next time and then pouring the mixture over it.
Oh, I did not whisk it, I used the hand beater and may have pushed a bit of air into pockets of the bread so it was not quite as dense as the whisked version.

VERSION 3-6-2018
I used walnut flour, but I don't think it rises as much.  Perhaps I needed to kick a bit more air into it. P used two eggs, some mozzarella cheese, a bit more baking power.  The bread was perfect for a version of French toast with sugar free maple syrup and butter.


INGREDIENTS

30 GRAMS  ie  1/3 CUP OF ALMOND FLOUR RAW
10 GRAMS ie A BIT LESS THAN A TEASPOON OF BUTTER
1/2 TEASPOON OF BAKING POWDER
1 EGG - I USED LARGE


Whisk it all up.
Put it in a coffee mug
microwave on high for 90 seconds.

Overturn cup and the little bread cylinder comes out.  Slice and eat.

https://www.youtube.com/watch?v=uE98gHygT4Y

I don't have measuring spoons and only a 1/2 cup, so I estimated everything I used.  It still turned our great.
I used raw because re referred to making our own flour with almonds.

Here are more of his recipes.
https://headbangerskitchen.com/keto-recipes/https://headbangerskitchen.com/keto-recipes/

Here is my next one to try.
https://headbangerskitchen.com/recipe/low-carb-bread/
https://headbangerskitchen.com/recipe/low-carb-bread/