Monthly Archives: August 2017

Biscuits

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Ingredients

  • 2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons shortening
  • 2 tablespoons butter
  • 2/3 cup milk

Instructions

  1. Preheat oven to 450. Lightly grease a cookie sheet.
  2. Sift together the flour, baking powder, and salt.
  3. Cut the shortening and butter into the flour with a pastry knife.
  4. Add milk to form a soft dough.
  5. Mix well and pat out on a floured countertop until about 1/2 inch thick; cut out rounds.
  6. Place on prepared cookie sheet and bake for 12 to 15 minutes.

Adapted from Vegan with a Vengeance & Ruth Wakefield’s Toll House Tried and True Recipes.

Faidley’s Crab Cakes

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Ingredients
  • 1 pound backfin or jumbo lump crabmeat, picked over
  • 1 cup crushed saltine creackers
  • ½ cup mayonnaise
  • 1 egg
  • 1 TB Dijon mustard
  • 1 TB Worcestershire sauce
  • Dash of Tabasco Sauce
  • Unsalted butter or olive oil for sauteeing or Vegetable oil for frying
Directions
  • Spread the crabmeat out on a flat pan/cookie sheet and sprinkle the crushed saltines over the top
  • Mix together the mayonnaise, egg, mustard, Worcestershire, and Tabasco in a small bowl.
  • Pour the mayo mixture over the crabmeat/crackers and gently toss or fold the ingredients together, taking care not to break up the crabmeat lumps. Let the mixture sit for 2 or 3 minutes before forming the cakes.
  • Form the crabcakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and ½ inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter lined with wax paper, cover, and refrigerate at least an hour before cooking.
  • Sautee cakes in unsalted butter over med/high heat for 4 to 5 minutes on each side until golden brown. OR Broil about 5 minutes each side in preheated broiler.

From: Shalavee.