I was thinking it was similar to "Gold Cake" too. My mother made K C Gold Cake from a little booklet for K C Baking powder - copyright 1935. K C Gold Cake 1/4 c. butter (2 oz.) 1/2 c. sugar (4 oz.) Yolks of 4 eggs, beaten light 1 c. pastry flour, less 2 level tablespoonfuls (3-1/2 oz.) 1 level teaspoonful K C Baking Powder 1/4 c. milk Grated rind of 1 orange Cream the butter; add the sugar, the yolks, orange rind and milk; then the flour sifted with the baking powder three times. Bake in a tube pan about thirty minutes. [The recipe doesn't give an oven temperature, but I assume a moderate oven - 350°F.] Cover with Coconut Frosting. ------------------------------------------------------ By the looks of the cake, it has more of the characteristics of a quick bread (close crumb) instead of a shortened cake, probably due to the melted fat. The thick crust is an indication of too much egg. If the crumb was tough, rather than tender, that's also another indication of too much egg, as well as using flour with too much protein in it. But since the recipe was altered from another recipe in order to use all those yolks, that makes sense to have those characteristics. I agree, sift the flour and you'll probably avoid the flecks of flour in the cake. I vote for Coconut-Pecan Filling and Frosting as a good way to use 4 yolks... (nothing wrong with a little indulgence once in a while). I use powdered eggs and keep powdered whites, powdered yolks and powdered whole eggs on hand. By doing so I have all the egg choices - without the leftovers. I also make a lot of 1/2 recipes for muffins and other baked goods when I don't require full recipes, so it's easy to add 1/2 an egg by using powdered whole eggs. -Grainlady

Dips, dips and another dip! Years ago i self-appointed to be the designated chef at family gatherings...both families, and full of real, imagined, self-inflicted, moral, or just plain attention seeking dietary needs. (one year my niece and nephew, 6yrs and 12, announced vegan, lol) For game-side i would make dips with every dipper veg available. I ended up getting the list for different diets and made stuff up. Actually ended up being not much different than what we eat with a few adjustments...for example, a humus without beans.... 4 cups peeled & chopped raw zucchini 2 cups roasted califlower, chopped (optional) 3/4 cups tahini (sesame paste) 1/2 cup fresh lemon or lime juice 1/4 cup olive oil 4 cloves of garlic, peeled 2 teaspoons kosher salt (or to taste) 1 Tbl ground cumin tender center with leaves of celery cilantro with stems, to taste -puree in blender A salsa, a bana coda, a goat cheese pesto dip...i use my harvested roasted toms with veggies from the freezer and add lime, cilantro, and red onion when thawed for salsa. I have even included the recipe under the serving bowls, lol. So tired of all the questions of ingredients,...(after a few days when everyone turns kook.) Cooking keeps me out of the chatter for the most part. I make a ton of each, have serving bowls prepped and ready but have back-up quarts for re-filling if needed. (and good left-overs if one dip is not so popular) I like the chicken strips on skewers idea and maybe shrimp. Prepped ahead and popped in the oven if something warm is needed. With a nice Asian nutty sauce. (roasted pumpkin seeds?) A family favorite is tortilla pizza. Low carb, gluten-free, this and that tortilla options in a health food store. Many options for toppings and can be chosen for each diet individually. I prep all ahead in the morning...onions mushrooms simmered, roasted peppers and veg, a variety of cheeses, different meats...a mandoline is key for a thin edge of potato or sweet potato. The tortilla is thin and gets crispy quickly. Not a dough thick pizza...more about the toppings. Seems to please everyone no mater the diet issues. A prosciutto roll up with cheese and veg on parchment is a no crust option. This one is asparagus, mozz, tom and arugula with pesto under the thin potato edge. -my personal favorite is onion, gorgonzola, prosciutto, artichoke heart with an egg, (broken yolk) cracked on top. : )...with a pesto potato edge. This post was edited by sleevendog on Mon, Sep 16, 13 at 1:04

#1. I'd like to suggest a cookbook, "How Sweet It Is...WITHOUT THE SUGAR" by Jean C. Wade (Delicious Desserts for Diabetics and Others). Each recipe includes nutrition facts and diabetic exchanges. Check your local library for this and other diabetic-friendly cookbooks. #2. Remember, it's total carbohydrates and the "sweets" need to be considered a part of the total daily amount of food exchanges for a diabetic. #3. Watch portion sizes. In fact, try to make portions very small - mini-muffins, instead of regular or jumbo sizes. Bake quick breads in small loaves and cut the slices very thin, rather than using a traditional 9x5-inch loaf pan. Use a very small scoop for cookies - nothing served in it's normal or larger size. #4. Choose foods that are on the lower half of the Glycemic Index of Foods, which raise the blood glucose much slower than the upper half of the list. If serving "sweets", also serve veggies, and high-protein foods, like low-fat cheeses to offset some of the glycemic impact of the "sweets". Use whole grains, especially spelt, kamut, rye, and barley flour which are lower on the GI than wheat flour (even lower than whole wheat, as well as lower than unbleached/bleached flour). Wholegrain spelt flour is a good substitute for bleached/unbleached wheat flour in quick breads to help lower the glycemic impact. Coconut Flour is also a very low-carb alternative flour ("Cooking with Coconut Flour" by Bruce Fife, N.D.). #5. Just because a food isn't "sweet" doesn't mean it won't quickly raise blood glucose. Things commonly consumed during the holidays, like snacking cereal mixes (Chex Mix), are very high on the Glycemic Index of Foods. Instead of open bowls/containers of snack foods, such as Chex Mix, which are easy to gobble by the handful, package it in some kind of single serving amounts. Foods sweetened with a non-calorie sweetener might also quickly raise blood glucose due to other high-glycemic ingredients, such as high-glycemic fruits or white flour. #6. Foods with a small amount of sugar can also be used by most diabetics (muffins, for instance - even many cookie recipes and quick breads have low amounts of sugar), it's still about the total carbohydrates. Don't be fooled by so-called "sugar-free" recipes that incorporate concentrated fruit spreads or fruit juices - they can still be very high in "sugar" and carbohydrates and quickly raise blood sugar levels. You'll find many traditional cookie recipes are relatively low-carb, even though they use sugar. Check out the number of carbs in things like Scandinavian Butterballs (aka Mexican Wedding Cakes, etc.). These cookies are usually rolled in a small amount of powdered sugar. Instead of rolling the entire cookie in sugar, just dip one side, and bake the sugared side up, or omit the dusting of powdered sugar entirely. Reduce the amount of sugar in the recipe, or use a low-glycemic sweetener (or even a combination of a small amount of sugar and a non-calorie chemical sweetener), like agave nectar, or non-calorie sweeteners. Be sure to warn people eating foods containing non-calorie chemical sweeteners, especially Splenda. Many people are very sensitive to this sweetener - I have a friend with a severe sensitivity to Splenda, and eating it would even mean a trip to the hospital. Check nutritional information in cookbooks for the total amount of carbs. Off-set the carbohydrates by increasing the protein and fiber (add nuts, coconut flour, whey protein powder, and flaxmeal, etc.) I also substitute Agave Nectar (a natural, honey-like, low-glycemic sweetener) for sugar in most recipes I use. In many cookie recipes, you can easily reduce the sugar by 1/4-1/3 the amount without compromising the cookie. Here are a couple of my original "candy" recipes I used at a Holiday function where I catered all low-carb, low-glycemic foods. We're not diabetic, but I choose to make foods that are low-glycemic in hopes of preventing diabetes (which is prevalent in my husband's family). So far, so good... PROTEIN PEANUT BUTTER BALLS 1/2 c. whey protein (vanilla flavored) 1/2 c. peanut butter 2 T. Agave Nectar 1 t. vanilla or almond flavoring Mix thoroughly, by hand, with a fork. Form into small, 1/2-3/4-inch balls. Place in festive candy papers (look like small muffin cup papers). *If desired, add 1/2-3/4 c. crisp wholegrain rice cereal to the dough, for a little crunch. *Toppings: Melt 1/2 c. chocolate chips and drizzle a thread of chocolate over the tops of the candy balls. You can also dip the balls in a little Agave nectar and then dip in chopped, blanched, roasted almonds or toasted UNsweetened coconut (small shred). COCONUT ALMOND CANDY (Yield: 20 pieces) Melt: 2 T. butter in a frying pan Add: 1/2 c. long-shred UNsweetened coconut & 1/2 c. chopped raw almonds Over medium heat, cook until the ingredients begin to brown. CAUTION - this will burn easily. Remove from heat. Add: 2-3 T. Agave Nectar & 1 t. almond flavoring Stir well. Using a melon baller, or other small portion scoop, place a small scoop of candy in a small paper candy cup. Cool in a refrigerator at least 1/2 hour to set. -Grainlady

Heh heh...now you know after I put that buttercream frosting on this "light" cake that the slices were not exactly measured! The thing with Alice Medrich's wonderful "light" creations is that they're delicious and I don't care about the caloric content - it's just very good cake or brownies or whatever and we sure do enjoy them. *But*...it is possible to be well disciplined and cut oneself a very thin slice :) ~sigh~