Crab Cake Piccata (pepper-caper-orange Sauce)
Ingredients & Directions 1/3 c Flour 1/3 c 1% low-fat milk, or nfdm, -sub. 1 md Egg 1/4 ts Fresh thyme, chopped 1 pn Dried thyme 2 tb Green onion and tops, minced 1 ts Fresh parsley, chopped 3 dr Tabasco sauce, red Salt and pepper -CAKES- 6 oz Imitation king crabmeat 1/2 ts Double-acting baking powder -SAUCE- 1/2 c Mandarin orange liquid, or -fresh orange juice 1/2 c Hot water 1 pk Vegetable bouillon, or less 1 pn Red pepper flakes 1 Teapoon cornstarch 1 ts Orange zest 2 ts Capers 1/4 c Bell pepper strips, 3-color Oil or spray oil for frying Salt and pepper STEP #1 BATTER – In a big bowl, whisk together the flour and the milk until very smooth. Add egg and whisk well. – Add thyme (fresh and dried), green onion, fresh parsley, and tabasco. Season with a pinch of salt and pepper. Mix well and set aside. NOTE – The crab and the baking powder are added just before frying. STEP #2 – SAUCE INGREDIENTS- Using a pyrex 2-cup measure, add 1/2 cup juice from Mandarin oranges (or substitute sweet orange juice, or tangarine juice). Add equal 1/2 cup hot water. Add bouillon, red pepper flakes, cornstarch, orange zest or grated orange rind, and capers. STEP #3 – CRAB CAKES – Preheat oven to 300oF. – Near the time to cook the cakes, coarsely chop the crabmeat. – Using a non-metal spoon, add the baking powder to the batter; add crab meat. – Heat a skillet large enough to hold 4 cakes to medium-high temperature. Brush the pan with a little extra virgin olive oil – or use spray. – Ladle 4 patties onto the hot pan. Brown gently for about 2 minutes per side; making sure egg is cooked. – Transfer cakes to a plate and keep warm in oven while you make the sauce. STEP # 4 – COOK THE SAUCE – Add a little oil to skillet and soften the bell peppers. Add the sauce ingredients, stirring again to re-dissolve the cornstarch. Cook over medium heat to thicken. Taste. Add salt and pepper, a little more orange juice or zest (to taste). Serve (pour sauce directly on top of cakes). NOTEs – – – Frozen pepper strips should be thawed and towel-dried. Crab should be at room temperature before adding to batter. The Sauce is similar to Stouffer’s Chicken Piccata, Cafe series. Ref: “Crab Cakes….” by Emile Labrousse of Nob Hill, printed in Yields 4 Servings
Multi-grain Bread With Sesame, Flax And Poppy Seeds
Ingredients & Directions 1/2 c Unsweetened multi-grain -cereal; (such as 7-grain) 2 c Boiling water 1 Envelope dry yeast 4 1/3 c Bread flour; (about) 1 tb Olive oil 1 tb Dark brown sugar 1 1/2 ts Salt 2 ts Sesame seeds 2 ts Flax seeds* 2 ts Poppy seeds 2 c Water Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105F. and 115F., about 20 minutes. Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour. Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12×4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes. Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam). Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Wrap in plastic; store at room temperature.) *Available at natural foods stores. Makes 1 Loaf. Yields 1 servings
Non-gluten Rum Pound Cake
Ingredients & Directions 1/2 lb Butter 1 c Granulated sugar (1/2 pound) 6 Eggs; separated 2 ts Rum flavor (or flavoring of -your choice) 1 1/2 c White rice flour 2 ts Baking powder 1/4 c Cornstarch Grease and flour a loaf pan. Cream butter, sugar, & egg yolks together. Beat for 1/2 hour!!!! Add flavoring and flour. Blend. In another bowl – beat egg whites until stiff. Fold gently into batter. Bake at 350 degrees for about 45 minutes – Then INCREASE heat to 375 for 15 minutes more. When toothpick comes out clean, remove from oven and cool. Turn out on plate, and allow to cool completely. This cake is fine served plain (topped with a spoonful of fruit or pudding, or may be glazed with your favorite glaze. The cake keeps well in a closed container. ***Notes – if you don’t care for rum flavor, try brandy or sherry extract, or lemon, strawberry, maple, vanilla, etc. I have tried them all, and they are good. You can also slice it and make a torte by placing different jams or fillings between the layers. Yields 1 Servings
Fiesta Fudge
Ingredients & Directions 2 1/2 c Sugar 3/4 c Margarine 2/3 c Evaporated Milk 1/2 ts Salt 1 1/2 c Creamy Peanut Butter 7 oz Marshmallow Cream 1 ts Vanilla 1 1/2 c M&Ms With Peanuts Chocolate -Candy Combine sugar, margarine, milk and salt in heavy 3 qt saucepan; bring to full rolling boil over high heat, stirring constantly. Continue boiling over medium heat 5 minutes, stirring constantly. Remove from heat; stir in peanut butter until melted. Add marshmallow creme and vanilla; beat until well blended. Fold in candies; immediately spread into greased 13 x 9 pan. Cool at room temperature and then cut into squares. Yields 24 Servings
Peanut Butter Cup Cheesecake From Kaitlin Young
Ingredients & Directions 1 9 oz pkg chocolate cooky 3 tb Flour -wafers 1/3 c Milk 4 tb Butter, melted 1 1/2 ts Vanilla 4 8 oz pks soft creamcheese 6 1.8 oz pkgs peanut butter 1 c Sugar -cups (2/pkg) chopped 4 Eggs 1 c Heavy cream, whipped 1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9″ spring- form pan. Set aside. 2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes. 3. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly. 4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center. 5. Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top. Yields 12 servings
Wacky Cake
Ingredients & Directions 1 1/2 c Unbleached All-Purpose Flour 3 tb Cocoa 1/2 ts Salt 1 ts Vinegar 1 c Cold Water 1 c Sugar 1 ts Baking Soda 1 ts Vanilla 5 tb Vegetable Oil Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. From “Trail Boss’s Cowboy Cookbook” by Society of Range Management. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/west.zip Yields 4 Servings
Mattie's Jam Cake
Ingredients & Directions 2 1/2 c Brown sugar 2 c Sour milk 4 c Flour 3/4 c Butter 2 c Jam 2 ts Baking soda 3 ts Cinnamon 2 ts Cloves 2 ts Nutmeg 3 Eggs, lg 15 oz Raisins 1 c Nutmeats Figs and dates as desired Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9″ round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing. Mrs. Charles E. Phillips Yields 1 Servings
