Recipes

Sweet Cinnamon Quick Bread

BREAD
2 cups Flour
1 cup Sugar
4 tsp Baking Powder
1 ½ tsp Cinnamon
1 ¼ tsp Salt
1 cup Buttermilk*
1/3 cup Oil
2 Eggs

STREUSEL
2 TBSP Sugar
1 tsp Cinnamon
2 tsp Butter

Preheat oven to 350. Set out 2 teaspoons (NOT tablespoons) of butter or margarine to soften.

Grease and flour bottom only of 9×5 bread pan. Combine bread ingredients and beat on medium for 3 minutes. Pour into pan.

Mix streusel ingredients with a fork until crumbly. Sprinkle over batter in pan. Swirl lightly with a knife to marble.

Bake at 350 45-55 minutes until done. Immediately go around edges of bread with a knife to loosen and turn bread onto rack to cool. Cool completely before slicing. Wrap and refrigerate leftover bread.

Makes 1 loaf.

*if you don’t have buttermilk in carton or can form, you can add 1 TBSP of lemon juice OR white vinegar to a cup and add enough regular milk to fill it.

Old Ebbitts Grill Crab Cakes

(Serves two)

It is important to pick over them crab meat gently to remove excess shell and cartilage. This is one of our most requested recipes.

1 lb jumbo lump crab meat
1/3 cup mayonnaise
2 tsp Old Bay Seasoning
1 tbsp Dijon mustard
1 tbsp chopped parsley
1 tbsp water
4 saltine crackers

1. Pick the crab meat over to remove excess shells and cartilage.
2. Combine the mayo, Old Bay, parsley, mustard and water until smooth.
3. Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
4. With your hands, break up the saltines into crumbs and mix into the crab mixture.
5. Form into four patties and pan-fry, or broil the cakes until golden brown.

Recipe courtesy Old Ebbitts Grill

LEMON MERINGUE PIE FUDGE
INGREDIENTS
• 18 oz good quality white chocolate chips
• 1 bottle pure lemon extract (NOT lemon juice—lemon extract. BIG difference. You’ll find it with the other extracts in the spice aisle. It comes in 1-oz bottles.)
• 1 can sweetened condensed milk
• 2 cups miniature marshmallow
DIRECTIONS
• Line 8×8 pan with wax paper
• In a glass bowl, mix chips and condensed milk
• Microwave for 30 seconds
• Stir. Depending on your microwave, continue to heat at 10 second intervals until chocolate is almost completely melted take out and stir until all chips are melted.
• Add whole bottle of extract and mix until fully incorporated (yes, it will smell alcohol-y but this will dissipate as it sits)
• Fold in the 2 cups of the marshmallows
• Place mixture in prepared dish and let sit 3-4 hours to thicken and set up
• Cut into squares to serve.

Blueberry Beef Burgers

2 slices whole-wheat bread, torn into pieces
1/3 cup fresh (or frozen and thawed) blueberries
1 Tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
Salt and pepper to taste
12 ounces lean ground beef

Place bread in a food processor and pulse into fine crumbs. Transfer to large bowl. (No need to wash food processor’s workbowl.)

Remaining ingredients EXCEPT ground beef to food processor; process until pureed. Scrape into bowl with breadcrumbs. Add ground beef and mix well. (I like to put on plastic gloves and use the tools God gave me for mixing—it’s much easier than using a potato masher or spoon. The gloves keep the meat mixture out from under your fingernails.) Form into ½ inch thick patties.

Preheat broiler or grill to medium-high. Oil broiler pan or grill (prior to heating is best) to prevent sticking. Cook patties until they reach your preferred level of doneness; 4-5 minute per side should get you to medium-well territory. You can also cook patties on the stove, preferably in an iron skillet. Do not mash them with your spatula; they’re extremely juicy and will make a mess.

Serve immediately, with or without buns and toppings. If using buns, I recommend toasting them because, as mentioned before, these are extremely juicy. Make 4 good-sized burgers.

I realize you may not have the time to savor all my prose (I do get carried away sometimes) to get to the recipe – so here it is:

Oatmeal Cake

Stir together and cool.

     1 ½ cups oats (instant or regular)

     1 ¾ cups hot water

Mix the following ingredients together and beat until very creamy:

     2/3 cup shortening (I like Butter Flavor Crisco)

     1 ½ cups brown sugar

     1 ½ cups sugar

     3 eggs

     ½ teaspoon salt

     1 teaspoon vanilla extract

Sift together:

     2 cups flour

     ½ teaspoon nutmeg

     1 ½ teaspoons baking soda

Alternately add flour mixture and oatmeal mixture to sugar mixture. Pour into greased 9×13 pan and bake for approximately 45 minutes.

It’s good just like this, but to die for if you slather it with cream cheese frosting—especially if you make that frosting from scratch with the recipe from The Whimsical Bakehouse cookbook. Trust me, you’ll never go back to that canned glop again.

FRESH APPLE CAKE

1 cup sugar
1/4 cup shortening
1 egg, beaten
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup chopped nuts (pecans or walnuts recommended)
2 cups peeled, chopped apples
1/2 cup raisins or dates

Cream shortening and sugar together. Add beaten egg. Stir dry ingredients together (a whisk does this nicely) and add to sugar mixture. Add nuts and fruits. Stir. It will be dry and you will want to add more liquid–resist this temptation. Let it rest a couple of minutes and the juice from the apples will take care of everything. Spread in a 9×9 pan* and bake at 350 degrees for 45 minutes.

*Unless you’re like me and tossed all your 9×9 pans because they were grody and then forgot to buy more. Then you can put it in two bread pans and bake for about 35 minutes or until a toothpick inserted in the cakey part comes out clean.