Recipes!

A few recipes I want to try!!!

From Southern Living August 2011

Cornbread Crab Cakes

8 oz RF sour cream

2 Tbsp picked jalapeno pepper slices

2 Tbsp chopped fresh cilantro

2/3 cup finely diced red bell pepper

1/2 cup sliced green onions

2 tsp olive oil

1 garlic clove, minced

1/3 cup RF mayo

1/4 cup chopped fresh parsley

2 large eggs,lightly beaten

1 tsp hot sauce

1 tsp Old Bay seasoning

1 tsp lemon zest

2 cups Light cornbread crumbs

1 lb fresh lump crabmeat

Vegetable cooking spray

Stir together first three ingredients. Cover and chill.

Saute bell pepper and onions in hot oil in skillet for 1 minute, add garlic. Cool.

Combine bell pepper mixture, mayo, and next five ingredients in a large bowl. Fold in cornbread and crabmeat. Shape into 16 cakes (~1/4 cup each). Chill for 1 hr.

Lightly coat cakes with cooking spray. Cook crab cakes in batches, in a large skillet over medium heat 3-4 minutes on each side or until brown. Serve with Cilantro Jalapeno Sour Cream! Enjoy!!!

Georgetown Cupcake

Hummingbird Cupcakes
Makes 1 dozen

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs, room temperature

1 cup mashed ripe bananas (from about 3 large bananas)

1 tablespoon clover honey

1 cup chopped pecans

1/2 cup crushed pineapple, drained

1/4 cup hot water

Cream Cheese Frosting

1/4 cup (1/2 stick) unsalted butter, room temperature

4 cups confectioners' sugar, sifted

1/4 teaspoon pure vanilla extract

6 ounces cream cheese, room temperature

Directions

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

Frosting:

Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Continue mixing until frosting is light and fluffy, about 1 minute more.

Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.