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HomeSurvival Handbook

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Lemon Cake & Surviving

Hard to believe Thanksgiving is this week. It’s an unbelievable 78 degrees outside…. sunny….. and the butterflies are busy. Guess we’ll have to turn the A/C down to make it seem more like the Thanksgiving days I remember as a child. Went grocery shopping yesterday and finished up all the shopping that was left – even bought some ice cream. Couldn’t resist. They had Blue Bell on sale. We rarely buy ice cream – too much sugar – but I love making Eggnog ice cream about this time of year and so – of course, just had to get it. Figure splurging once a year isn’t too bad. And it was soooo good! (Get my recipe for making Eggnog ice cream from vanilla ice cream  at this link.)

Now for the cake. About once a month I make something ‘sweet’. Either cookies, pie, or cake. Just so David will have some variety in his desserts. So I had half a box of cake mix and half a box of sugar-free lemon pudding in the pantry. Figured that was good for something – so decided to make a rectangular cake (thin), slice it into two or three sections and stack them with the lemon pudding between – topping it all off with a little lemon frosting. Not too hard.

Whipped up the pudding and set it to chill, mixed the cake batter and put it in the oven to bake. Looked lovely when it came out. All golden brown on top and tender. Let it cool for a few minutes and then turned it out onto wax paper I had sprinkled with some Splenda powdered sugar. Disaster!! The bottom half of the cake stayed in the pan . . . the part that did come out was in pieces. What a mess! Couldn’t believe it. Haven’t a clue what caused this to happen, but I wasn’t about to throw it out. After all, it still tasted good.

That is when I got the idea to salvage it by placing the bits and pieces in a loaf pan lined with parchment paper. Half the cake went in (had to press down it in places so it would hold together), next went the pudding… all of it. Then the remaining cake pieces. Folded the extended paper edges over the top and set it in the freezer for an hour to ‘set’. I then transferred it to the refrigerator for about two more hours of chilling. After that, I unwrapped the top paper, and inverted it onto a flat surface. Used a foil covered cutting board for that. Frosted it with the lemon flavored butter frosting, covered with plastic wrap and back into the fridge it went.

Believe it or not, it may not have looked like much but it tasted great. In fact, David said I could make that cake anytime. How funny is that?

While you may not have a cake catastrophe like this, the process of putting the cake in a parchment lined loaf pan and layering it  is also an excellent way to make an ice cream cake. Bake the cake in a large rectangular pan, cut into equal pieces (trim the edges for a prettier cake), then layer the cake sections with your favorite ice cream of choice (softened) and then freeze. Once the ice cream is frozen, remove cake from pan, invert onto a  plate  and frost just like you would any cake. Return frosted cake to the freezer (covered). When you’re ready to eat – just slice and enjoy. Be sure the knife you use to cut with is sturdy.

Favorite Thanksgiving Recipes

If you’re looking for some delicious Thanksgiving recipes, these are some of our old favorites:

Sugar Free Cranberry Sauce

Pumpkin -Pecan Cheesecake

Bourbon Pecan Pie

 

And finally, take a minute to visit our new website – Home Survival Handbook.  It’s all about surviving a disaster as well as how to cope with the bad economy in these difficult times.   You’ll find lots of information on . . .

  • Alternate foods and food preparation,
  • Various types of  energy back-up for your home,
  • Troubleshooting home appliance problems,
  • Dealing with a medical emergency and  first aid steps to follow,
  • How to store food, home products, etc. and which ones should you have,
  • How to plan for your pet’s survival,
  • Plus much more.

Some of it is based on how we’ve survived here in the country  when we’ve been without power – and once for over 10 days without water (that was the most challenging) – as well as the products we used to survive.  And, please check back periodically, as we continue to add more information.

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