Crab Cakes With Mustard Sauce
Ingredients & Directions CRAB CAKES 1 lb Lump crab meat; picked over 1 Egg slightly beaten 1/4 c Mayonnaise 1 tb Old Bay Seasoning 1 tb Worcestershire sauce 1 ts Tabasco sauce 1 tb Heavy cream 1 bn Chives; chopped(1/8 cup) 6 Unsalted saltine crackers; -crushed MUSTARD SAUCE 1 c Mayonnise 1/2 c Sour cream 1 Juice of lemon 1 ts Tabasco sauce 2 tb Chopped chives In a bowl combine the egg with the mayonnaise, Old Bay seasoning, Worcestershire, Tabasco, cream and chives. Pour the mixture over the crab meat and gentle mix. Try not to break the crab up too much. Bind the mixture together with the saltine cracker crumbs. Form into patties and saute in butter until the cake is lightly browned, turn over and and saute again until golden brown. Serve with the mustard sauce. Mustard Sauce: Combine all the ingredients in a bowl and whisk together and serve. NOTES : To make the cracker crumbs place the crackers in a plastic bag and roll with a rolling pin or use a mini processor if available. If you clarify your butter it won’t burn when you saute the crab cakes. Yields 1 Servings
Pete's Apple Pie Bread
Ingredients & Directions 3 tb Brown sugar Cut up 1 ts Sea salt 1 1/2 ts Cinnamon 3/4 c Buttermilk 1/2 tb Dough enhancer 2 tb Apple juice concentrate 3 1/2 c Bread flour 1 1/2 tb Butter or margerine 2 ts Active dry yeast 3/4 c Plain sliced canned apples Mix the flour dough enhancer and cinnamon before adding to bread pan. You may want to do first knead and then reset and start again for extra kneading. I made some changes to this recipe. I used regular salt. I used oil instead of butter. I used better for bread flour. I used 2 tsp. gluten. I used 1/8 tsp. lecithin. I did not use dough enhancer. Yields 12 servings
Grandmother's Jelly Cookies
Ingredients & Directions 1 c Butter or margarine, -softened 1 1/2 c Sugar 1 Egg 1 1/2 ts Vanilla extract 3 1/2 c All-purpose flour 1 ts Salt 3/4 c Red raspberry, strawberry or -peach preserves In the spirit of the season, Grandmother’s Jelly Cookies guarantee that Santa Claus will recruit you to pack his bag. Make extra and give them as a gift to yourself. In a large bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla; beat well. Stir to make a smooth dough. (If batter gets too hard to handle, mix with hands). Refrigerate about two hours. Preheat oven to 375 degrees. Lightly grease baking sheets. On a lightly floured board, roll out half of the dough to about a 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Roll out remaining dough; cut with a 2 1/2 inch cutter with a hole in the middle. Place on baking sheets. Bake 8 – 10 minutes, or until lightly browned. Cool about 30 minutes. To serve, spread preserves on plain cookie; top with a cookie with a hole. Nutritional information per serving: 142 calories; 5g fat; 3g sat. fat; 20mg cholesterol; 114mg sodium; 1g protein; 22g carbohydrate. Yield: Approximately 3 dozen cookies Preparation time: 10 minutes (plus two hours refrigeration) Cooking time: 12 – 14 minutes Assembly time: 10 minutes Yields 36 Servings
Pesto-tomato Bread
Ingredients & Directions 1/3 c Sun-dried tomatoes; (not -oil packed) — coarse chop, soft * 1 c Water 2 tb Water 1/3 c Pesto sauce 3 c Bread Flour 2 tb Sugar 1 1/2 ts Salt 1 1/4 ts Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. Yields 12 Servings
Olive Ladder Bread
Ingredients & Directions 1 tb Yeast 4 c Bread flour 2 c Wholemeal flour 1/4 c Buckwheat flour 2 tb Olive oil 2 ts Sea salt 1 1/2 c Chopped black olives or -substitute; (see above) Olive oil and sea salt to -garnish Mix the yeast, water and 2 cups of the plain flour and mix well with a wooden spoon for 3 minutes, until the mixture resembles a thick batter. Cover with plastic wrap and allow to ferment for 2 hours. Add all the remaining ingredients to the sponge and mix to a soft dough. Turn out onto a floured bench and knead well for about 10 minutes. Return the dough to an oiled bowl and allow to rise once more for an hour. Remove the dough from the bowl and divide into four even pieces. Working with one piece at a time, flatten the dough to a thickness of 1cm. and approximately 30cm. X 10cm. With a sharp knife, make deep cuts in the dough 1cm. inside each edge and extending from once side of the dough to the other. When you have made four cuts, gently pull the top and bottom of the dough to stretch the cuts, making the cuts look like rungs on a ladder. Complete the other pieces of dough in the same manner. Allow the dough to rise for 30 minutes, and brush with olive oil. Bake at 200c. for 20-25 minutes, until the loaves are crisp and golden. Yields 1 servings
Jam Crunch Cake
Ingredients & Directions 3 1/4 To 3 3/4 c all-purpose flour 1 c Sugar 1 1/2 ts Salt 2 pk Active dry yeast 3/4 c Milk 1/4 c Water 1/2 c Margarine 3 Eggs 1/2 c Chopped pecans or other nuts 1/4 ts Cinnamon 1 c Jam or marmalade Yield: 2 cakes Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast. Heat milk, water, margarine until warm, gradually add dry ingredients, beat two minutes. Add eggs and 1 1/2 cups flour to make thick batter. Beat 2 minutes longer. Stir in additional flour to form stiff batter, cover, let rise in warm place until double (about one hour.) Mix together pecans, 1/4 cup sugar and cinnamon. Stir batter down, beat vigorously 1/2 minute. Turn into 2 greased 8 inch round cake pans. Spoon jam over surface, sprinkle with sugar- nut mixture. Bake in 375 deg F oven for 35 minutes. Remove from pans. Cool on wire racks. Yields 2 Servings
Wakes Cakes
Ingredients & Directions 12 oz Flour 8 oz Butter 6 oz White sugar 1 Egg well beaten 1/4 ts Baking powder 3 oz Currants 1/2 oz Caraway seeds Grated rind of 1 lemon Sugar to sprinkle Set oven to 375/F or Mark 5. Cream the butter and sugar together in a bowl, add the beaten egg and mix in all the other igredients to make a firm dough. Roll out thinly on a floured surface, cut into rounds with a 2 1/2 inch cutter sprinkle with sugar and place on a greased baking tray. Bake for 10-15 minutes until lightly browned. They should be crisp and sweet like biscuits. Yields 4 Servings
