Featured Recipes - Fresh picks for you
pan fried soft shell crabs
1/2 cup all-purpose flour1 teaspoon dried oreganoSalt and freshly-ground black pepper, to taste1/2 cup milk2 eggs6 garlic cloves, minced3 cups saltine cracker crumbs3 tablespoons unsalted butter3 tablespoons olive oil8 soft-shell crabsIn a shallow dish, stir the flour together with the oregano, salt and pepper. In a second dish, mix together milk and eggs. Add cracker crumbs to garlic, and process until crumbs are ground fine. Transfer crumbs to another dish. In a large, heavy skillet, warm the butter and oil together over medium-high heat. Dip each crab lightly first in the flour, next in the egg mixture, and then in the cracker crumbs. Add the crabs to the skillet, in two batches, if necessary, and pan-fry them 6 to 8 minutes, turning them once. Drain crabs, and serve immediately.
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maryland crab cakes
6 slices white bread3/4 cup olive oil3 eggs, separated1/4 teaspoon dry mustard1/2 teaspoon salt2 teaspoon Worcestershire sauce1 1/2 pounds crabmeatPaprika3 tablespoons butterTrim crusts from bread and lay slices on a shallow platter. Pour oil over them and let stand until bread is thoroughly saturated. Use forks to break into small pieces. Combine egg yolks with mustard, salt and Worcestershire sauce. Beat lightly. Stir in bread and crab meat. Gently fold in stiffly beaten egg whites, and shape mixture into patties. Sprinkle with paprika and saut? in heated butter until golden on both sides.Serves 6.
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date nut pound cake
1 pound butter2 cups granulated sugar6 eggs1 (1 ounce) bottle lemon extract4 cups all-purpose flour, divided1 pound dates, chopped4 cups pecans and walnuts, finely choppedCream butter well. Add sugar and beat until smooth and fluffy. Add eggs one at a time, beating well after each addition. Add flavoring. sprinkle 1 cup of the flour over nuts and dates. Add remaining 3 cups flour to creamed mixture.Add dates and nuts. Mix well and spoon into well greased 10-inch tube pan. Bake at 300 degrees F for 2 hours. Remove from oven and turn upside down for a few minutes.
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golden vanilla cupcakes
Makes 12 cupcakes.1 1/2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/2 cup (1 stick) unsalted butter, softened3/4 cup granulated sugar2 eggs1 egg yolk2 teaspoons vanilla extract1/2 cup milkPreheat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour the tins, set aside.In a small bowl, whisk together the flour, baking powder and salt; set aside.In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually beat in the sugar until very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, the egg yolk and the vanilla . Reduce speed to low. Beat in the flour mixture alternately with the milk, just until blended.Spoon the batter into the prepared muffin tins 3/4 full.Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but not quite golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.
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chocolate amaretto tiara cake
Batter1 (18.25 ounce) box dark Dutch fudge cake mix 3 eggs 1 1/3 cups water 1/2 cup vegetable oilMousse1/2 cup milk chocolate chips 2 tablespoons water1/2 teaspoon almond extract 1 (8 ounce) container Cool Whip, thawed1/4 cup blanched almondsBatter: Grease Tiara pan, but do not flour. Add eggs, water and oil to cake mix, blending on low until moistened, then on medium for 2 minutes. Place 3 1/2 cups of batter in the pan (you'll have batter left over to bake cupcakes). Bake the cake at 350 degrees F for 21 to24 minutes or until done. Cool for 5 to 10 minutes, then remove from pan, inverting cake onto a wire rack. Let cake cool completely before placing on a serving platter.Mousse: Melt the chocolate chips and water over low heat, stirring constantly until smooth, then remove from heat. Stir in almond extract. Remove 2 tablespoons of chocolate mixture and set it aside.Refrigerate remaining chocolate for 10 minutes, until thickened but still creamy. Fold it into the whipped topping and spread evenly in the cooled cake. Refrigerate for 1/2 hour, then drizzle the set-aside chocolate over the mousse. Sprinkle top with blanched almonds. Refrigerate 2 more hours.
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wilderness blueberry cheesecake
Crust2 cups graham cracker crumbs1 1/2 teaspoons flour1 1/2 teaspoons confectioners? sugar1/2 cup margarine, meltedCombine crumbs, flour and confectioners' sugar; stir in melted margarine. Press crust mixture firmly on bottom and sides of an ungreased 9-inch square baking dish.Filling16 ounces cream cheese, softened3/4 cup granulated sugar2 teaspoons vanilla extract2 eggs, beatenCream softened cream cheese and beat in sugar until smooth. Add vanilla extract and beaten eggs. Spread filling over crust and bake at 350 degrees For 15 to 20 minutes, until set.Topping1 pint sour cream2 tablespoons granulated sugar1/2 teaspoon vanilla extract1 (21 ounce) can Wilderness?Blueberry Fruit FillingBlend sour cream, sugar and vanilla extract. Remove cake from oven and spoon mixture over cake immediately. Return cake to oven for 15 minutes more. Cool cake; spread fruit filling over sour cream topping. Cover and refrigerate before serving.VariationSubstitute Cherry or any other Wilderness? Fruit Filling.
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turtle creek sole
2 pounds sole fillets1/2 cup finely chopped onion1/4 cup butter, melted3/4 cup sour cream2 teaspoons grated lemon rind1 tablespoon fresh lemon juice1/2 teaspoon dried whole dillweedSalt and pepper, to tastePlace fillets in a 13 x 9-inch baking dish; set aside.Saut? onion in butter in small skillet until tender Remove from heat, and stir in sour cream and remaining ingredients. Pour sauce over fillets. Bake, uncovered, at 350 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve immediately.Yields 6 to 8 servings.
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basic french dressing
2/3 cup vegetable oil1/3 cup vinegar1 teaspoon granulated sugar1/2 teaspoon salt1/4 teaspoon paprikaCombine ingredients in jar. Cover; shake vigorously. Chill to blend flavors. Shake again before serving over sliced tomatoes, chilled cooked vegetables or tossed salads.Makes 1 cup.NOTE: For a tangier dressing, use 1/2 cup vinegar and 1/2 cup oil. For a milder dressing, use 1/4 cup vinegar and 3/4 cup oil.Basil French DressingAdd 1 tablespoon crushed basil leaves and 1 clove garlic, split, to 1 cup Basic French Dressing.Honey French DressingAdd 3 tablespoons honey to 1 cup Basic French Dressing. Serve over canned or fresh fruit salads.
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aloha bundt cake
3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon cinnamon 1 1/2 cups vegetable oil 3 eggs, beaten 1 (8 ounce) can crushed pineapple (with juice) 12 maraschino cherries, drained and halved 4 bananas, chopped into about 1/4-inch pieces1 cup chopped pecansPreheat oven to 350 degrees F. Grease and flour a Bundt pan.Sift together flour, sugar, baking soda, cinnamon, and salt: stir in oil and eggs. Add remaining ingredients and pour into prepared pan. Bake for 1 hour. Cool completely before frosting.Cream Cheese Frosting8 ounces softened cream cheese 1/4 cup softened butter 1 pound confectioners' sugar 1/2 cup coconut 1/2 cup chopped pecans 1 teaspoon vanilla extractA few teaspoons of milk to thinCombine all ingredients, thinning with milk a teaspoon at a time to desired spreading consistency and frost cake.
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peach pound cake
1 cup butter or margarine, softened 1 teaspoon vanilla extract1 teaspoon almond extract 3 cups granulated sugar 6 eggs 3 cups all-purpose flour1/4 teaspoon baking powder1/4 teaspoon salt 2 cups peeled, chopped fresh peaches1/2 cup sour creamCream butter. Add vanilla and almond extracts gradually. Add sugar and beat till well mixed. Add eggs, two at a time, beating well each time. Combine flour, baking soda and salt. Combine peaches and sour cream. Add flour mixture alternately with peach mixture to cream mixture, mixing till just blended each time. Pour into a greased and floured 10-inch tube pan. Bake at 350 degrees F for 1 hour and 10 minutes or until cake tests done. Cool in pan for 20 minutes. Remove to wire rack to cool completely.
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lemonade dessert
Prepare this one the day before serving!Crust2 1/2 cups Graham cracker crumbs 1/2 cup granulated sugar 1/2 cup butter, meltedPut into a 9 x 13-inch pan. Reserve some for sprinkling on top.Filling1 (20 ounce) can crushed pineapple 1 large container Cool Whip 1 (12 ounce) can frozen lemonade 1 can sweetened condensed milk1 cup chopped walnutsDrain pineapple thoroughly; set aside.Beat Cool Whip, lemonade and milk until very stiff. Fold in pineapple and nuts and put over crust. Sprinkle with reserved crumbs. Freeze.Serve with fresh sugared strawberries.
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harvest potato vegetable casserole
4 pounds potatoes, peeled, cut into 1/8-inch thick slices1 1/4 teaspoons salt1/2 teaspoon pepper3 yellow peppers, cut into 1/2-inch wide slices1 pound ripe plum tomatoes, cut into 1/4-inch thick slices1 teaspoon chopped fresh rosemary leaves1/2 teaspoon dried oregano leaves4 large cloves garlic, minced1/4 cup olive oil1/4 cup shredded Parmesan cheesePreheat oven to 400 degrees F.With oil, grease 4-quart shallow baking dish.In dish, layer one third of the potatoes, one third of the salt and pepper, half the peppers and tomatoes and half the herbs and garlic; repeat. Top with remaining potatoes, salt and pepper. Drizzle with 1/4 cup oil. Bake 1 hour or until potatoes are tender and top is light brown. Sprinkle with cheese; bake 5 minutes. Let sit 10 minutes before serving.
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