COUNTRY POPPY SEED CAKE
Poppies are our state flower, and each spring the fields in this area are a brilliant orange mass of poppies. That's when we make this poppy seed cake. It's especially fitting when we picnic where the poppies are plentiful.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the poppy seeds, pudding and cake mix. Add the oil, eggs, water and almond extract. Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted 10-in. tube pan. , Pour batter into pan and bake at 325° for 1 hour or until a toothpick comes out clean. Allow cake to cool 10 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cooled cake.
Nutrition Facts : Calories 284 calories, Fat 12g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 353mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
LOW COUNTRY CRAB CAKES
Provided by Kardea Brown
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
- Preheat the oven to 200 degrees F.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
- Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.
LOW COUNTRY CAKES
Since I love crab cakes, I thought that I would make these crawfish cakes for a change. They turned out great!Hope you enjoy them. Happy Cooking! sw:)
Provided by Sherri Williams
Categories Other Main Dishes
Time 50m
Number Of Ingredients 21
Steps:
- 1. In large heated skillet add 1 tbsp of evoo. Sautee ingredients 3-6, until soft. Remove from pan and cool for about 10 minutes
- 2. In a large mixing bowl, combine crawfish tails, sausage, cooled veggies, egg, mayo, 1/4 panko bread crumbs and seafood seasoning. Mix well.
- 3. Make 6 even patties or (24) 2 inch patties. Bread patties with remaining panko bread crumbs.
- 4. Pan fry patties with 3 tbsp evoo for 2-3 minutes on each side, until golden brown.
- 5. Cook biscuits according to package. Brush biscuits with remaining evoo, tumeric and herbs de provence the last minute of baking.
- 6. Slice bread in half. place patties, bread, top with coleslaw and top half of bread
COUNTRY POUND CAKE
This a really good down-home style, back to basics pound cake that my whole family enjoys! This recipe was handed down to me with the stipulation of placing the cake in a cold oven, and it turns out perfectly every time.
Provided by Morgan
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
- Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.
Nutrition Facts : Calories 462 calories, Carbohydrate 59.6 g, Cholesterol 102.7 mg, Fat 22.9 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 102.2 mg, Sugar 39.1 g
LOW COUNTRY STUFFED QUAIL WITH OYSTER-LEEK RAGOUT AND HOMINY GRITS CAKE
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 12 quail stuffed; about 6 serv
Number Of Ingredients 34
Steps:
- Preheat the oven to 450 degrees F. In medium sauce pan, render bacon over medium heat until bacon is crisp. Remove bacon, leaving rendered drippings in pan. Set bacon aside. In same pan as bacon, sweat onions and celery together until translucent. In a medium bowl, combine sweated onions, celery and reserved bacon with cornbread, pecans and melted butter. Pour enough chicken stock to bind all ingredients so that stuffing can be formed into balls and hold their shape. Stuff each quail with stuffing (approximately 1 1/2 tablespoon per quail). Season each quail with salt and pepper. Sear quail, breast side down, in a saute pan until golden. Turn quail and place in the oven. Cook for 5 to 7 minutes or until desired doneness is achieved.
- Place 2 Hominy Cakes on each plate. Top with 2 quail. Surround with Oyster and Leek Ragout.
- In a medium heavy-bottomed saucepan over high heat, bring the water, cream, butter, garlic, salt, and pepper to a boil. Stir in the grits and bring back to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes, or until the grits are tender. If the grits need more liquid, whisk in some of the milk. Fold in the cheese and set aside in a warm place to be used later in making hominy cakes.
- Blanch Hominy in salted water until tender - omit this step if using canned hominy. Drain. Fold hominy into reserved cooked grits. With a 1-ounce ice cream scoop, scoop mixture onto a sheet pan. Approximately 12 scoops. Cool. Form hominy cakes into cylindrical cakes. Season flour with salt and pepper in 1 bowl. Mix eggs with water in second bowl and season bread crumbs with salt and pepper in third bowl.
- Dredge cakes in flour, then egg wash and finally panko (Japanese bread crumbs). Pan fry hominy grit cakes until golden brown. Place in oven to finish heating through, about 5 minutes.
- In medium saucepan over low heat, sweat shallots, garlic and leeks in butter for 3 minutes or until soft and translucent. Add oyster liquor and heavy cream to mixture; reduce by half. Adjust seasoning. Add oysters and poach until plump and just cooked through.
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