New apartment = New kitchen! Much bigger...
Much BETTER!
Thursday, December 6, 2012
Imitation Crab Cakes
So rich and decadent, you won't believe it's made with the cheap stuff. Be warned, these are the kind that fall apart like a good Maryland crab cake should. Makes 4 regular size cakes, or try miniature for a fun party snack! :)
1 8oz package imitation crabmeat
2 Tbsp mayonnaise
1/2 tsp Old Bay or cajun seasoning
8 Ritz crackers, crushed into crumbs
2 Tbsp butter
In a bowl, shred the crabmeat with your hands. You don't want to pulverize it but you want it to be easy to work with. Add the mayo, seasoning, and half of the cracker crumbs. Fold mixture together until it holds. Cover and refrigerate for 30 minutes.
In a skillet, heat the butter over medium heat. Form crab mixture into 4 patties. Carefully coat with remaining cracker crumbs, and fry for 4-5 minutes on each side. Drain on paper towels and serve with a lemon wedge.
2 Tbsp mayonnaise
1/2 tsp Old Bay or cajun seasoning
8 Ritz crackers, crushed into crumbs
2 Tbsp butter
In a bowl, shred the crabmeat with your hands. You don't want to pulverize it but you want it to be easy to work with. Add the mayo, seasoning, and half of the cracker crumbs. Fold mixture together until it holds. Cover and refrigerate for 30 minutes.
In a skillet, heat the butter over medium heat. Form crab mixture into 4 patties. Carefully coat with remaining cracker crumbs, and fry for 4-5 minutes on each side. Drain on paper towels and serve with a lemon wedge.
Monday, December 3, 2012
Eggless Cranberry Coffee Cake
This is a great way to use that leftover cranberry sauce. Eggs always seem to be the first thing I run out of around here! This recipe contains no eggs, and after sharing it with 5 of my dear friends, it was given rave reviews. I'm also happy to report that if you're out of milk, water works just fine.
Cake:
1 stick butter or margerine, softened
1 cup sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup milk or water
A capful of vinegar
1 1/2 cups cranberry sauce
Topping:
1/2 stick cold butter or margerine
1/2 cup sugar
1/2 cup flour
Preheat the oven to 350.
Cream butter and sugar, then combine with remaining cake batter ingredients except for cranberries. Pour batter into a large greased springform pan or pyrex dish.
Using a spoon, drop small dollops of cranberry sauce onto the surface of the batter, 1-2 inches apart. Use the spoon to marble and swirl the cranberries evenly into the batter, making distinct stripes.
To make the topping, combine sugar and flour in a bowl. Cut in cold butter with a pastry cutter or your hands. You want the crumbs to be big, bigger than a pinhead smaller than a marble. I overworked the topping, which is why my top is flattish and not crumbly. Still tastes good though. ;)
Bake at 350 for 35-45 minutes, until a toothpick inserted into the cakey part comes out clean. Let cool for at least 1 hour.
Optional: Drizzle on a simple white icing after it has cooled.
Overnight method: You can assemble the entire cake the night before, cover and refrigerate it, and bake it in the morning.
1 stick butter or margerine, softened
1 cup sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup milk or water
A capful of vinegar
1 1/2 cups cranberry sauce
Topping:
1/2 stick cold butter or margerine
1/2 cup sugar
1/2 cup flour
Preheat the oven to 350.
Cream butter and sugar, then combine with remaining cake batter ingredients except for cranberries. Pour batter into a large greased springform pan or pyrex dish.
Using a spoon, drop small dollops of cranberry sauce onto the surface of the batter, 1-2 inches apart. Use the spoon to marble and swirl the cranberries evenly into the batter, making distinct stripes.
To make the topping, combine sugar and flour in a bowl. Cut in cold butter with a pastry cutter or your hands. You want the crumbs to be big, bigger than a pinhead smaller than a marble. I overworked the topping, which is why my top is flattish and not crumbly. Still tastes good though. ;)
Bake at 350 for 35-45 minutes, until a toothpick inserted into the cakey part comes out clean. Let cool for at least 1 hour.
Optional: Drizzle on a simple white icing after it has cooled.
Overnight method: You can assemble the entire cake the night before, cover and refrigerate it, and bake it in the morning.
Sunday, December 2, 2012
Bacon Wrapped Cheddar Brats
This isn't really a recipe, more of an assembly guide. Or something. Whatever it is, it's really tasty and fun at parties. Makes 24.
1 package precooked cheddar bratwursts (6 pack)
12 strips raw bacon
24 toothpicks
Preheat oven to 400.
Cut each of the 6 brats into 4 pieces, and cut each bacon strip in half. Wrap each half bacon strip around each brat piece and secure with a toothpick. Place on a cookie sheet lined with foil. Bake for 7-10 minutes, flip, and bake for 5-8 more minutes or until bacon is crispy. Drain on paper towels.
12 strips raw bacon
24 toothpicks
Preheat oven to 400.
Cut each of the 6 brats into 4 pieces, and cut each bacon strip in half. Wrap each half bacon strip around each brat piece and secure with a toothpick. Place on a cookie sheet lined with foil. Bake for 7-10 minutes, flip, and bake for 5-8 more minutes or until bacon is crispy. Drain on paper towels.
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