bring friends over, eat more, clean more and repeat. For about five days. For about three of those I felt housebound with no way out and no internet to keep me distracted. For entertainment I did a few of the following (and some do indeed involve food!) :
I tried to drag my pups out for a walk and ended up busting my fanny on the ice. Needless to say it was a very short walk and the only one that they got. Thank heavens I have an elliptical at home because it saved me! Everything was closed and driving was not an option so that elliptical and I spent a good bit of time together!
One afternoon I got pretty antsy and decided to do some baking. The trick was – I had to use ingredients we had on hand. My Grandmother’s Pound Cake recipe with Lemon Glaze would be okay using limes instead, I figured. The house smelled delicious, just like the cake. Of course, I did not use her exact recipe which calls for a pound of butter or oleo (whatever that is), and more eggs than I care to admit. Here’s my version:
POUND CAKE WITH LIME GLAZE
2 Cups sifted flour (non-self-rising)
1/2 tsp salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
5 large eggs
2 tsp good vanilla extract
Juice of One fresh Lime
1/2 Cup Sugar
Heat oven to 325 degrees. Spray a nonstick 9″-by-5″ baking pan with spray. Sift together flour and salt into a bowl. Beat butter with an electric mixer until fluffy. Gradually add sugar until mixture is creamy. Add eggs, one at a time, beating well after each addition. Add vanilla. Gently fold in flour mixture cup by cup, blending after each; pour into pan. Bake about 1 1/2 hours, or until cake springs back when touched or until a toothpick inserted comes out clean.
Let cake cool for 10 minutes; turn out onto a wire rack.
Heat the lime juice and sugar in a heavy saucepan over medium heat until sugar dissolves. Pierce cake all over the top with a skewer. Pour glaze over the top so the glaze will seep into the holes and run down the sides of the cake.
Here’s my version of
THREE PANCAKES = 190 CALORIEs
- 2 cups of flour. I used 1 cup whole wheat flour and 1 cup white flour. My boys aren’t fooled if I use all whole wheat. You can use white whole wheat but I did not have that.
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp sugar
- 2 large eggs
- 2 cups + 2 tbsp fat free milk
- 2 tsp vanilla
- cooking spray
- fresh blueberries
Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don’t over-mix.
Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add a few blueberries. When the edges start to turn a tan color, flip the pancakes. Repeat with the remainder of the batter. They will look beautiful!
Have you had snow? Days off? Cabin fever? There have been so many bad stories of stranded friends and folks here. . . I hope you are all well! Superbowl favorite? Are you watching? Or in the midst of a party so you can’t watch a single play! Why are there Superbowl parties where no one can even watch? I confess I turned to Downton Abby . . . Poor Peyton!
Here’s to a great week!