deepish hollow. Get the clay mud from nearby (loam or sand
Freeze mud crab for 30 minutes and
Clean the mud crab (remove the carapace, lungs
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Add the oil, butter and garlic to a large saute pan and heat to medium.
When oil is hot and the garlic fragrant, add the shrimp, and a couple pinches of salt and black pepper.
After 2-3 minutes add oregano and parsley and saute. Keep turning the shrimp so both sides cook evenly and the shrimp is pink and cooked through.
When shrimp is done, a couple minutes longer, add the breadcrumbs and cheese, turn to coat well.
Add the lemon juice, stirring all to combinee well. Serve over linguini.
esired with your favourite Ganache recipe.
ake with warm Chocolate Frosting (recipe follows), and sprinkle evenly with
Mix cream cheese and milk well.
Add other ingredients.
Pour into pie shells.
This recipe freezes.
Makes 3 pies.
After fish has been cleaned, rub 1/2 inch crust of mud all over each fish.
Carefully lay fish into hot coals.
Spread additional
hot coals over top of fish.
Do not disturb while cooking, it may crack the mud.
Most fish will cook in 1/2 hour. Remove from fire and crack mud pack carefully.
craper to look like mud.
MISSISSIPPI MUD CAKE 4 eggs 1
Preheat oven to 300\u00b0F. Lightly grease and line a 9 inch and an 8 inch cake pan with parchment paper.
In a large, heavy-bottomed saucepan, combine butter, chocolate, sugar, golden syrup and 2 cups hot water. Stir over low heat until smooth. Let cool.
Beat eggs and vanilla into chocolate mixture. Fold in flour until just combined. Transfer 4 cups batter to the 8 inch cake pan and remaining batter to the 9 inch cake pan. Bake for 1 1/4 hours, until a skewer inserted in the center of the smaller cake comes out clean. Cook larger cake ...
Prehead oven to 160C (145C fan forced). Grease a 20cm square cake pan and line with paper.
Place chocolate, butter, milk and sugar in a large saucepan over a low heat, stirring occasionally.
Remove from heat when chocolate and butter have melted, and stir mixture well until completely smooth. Allow mix to cool at room temp for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined.
Sift flours together into a large bowl.
Add 1 cup of the chocolate mixture slowly and stir until a paste forms. Repeat ...
Place butter in a 2-quart mixing bowl; microwave at High 1 minute, or until butter melts.
Stir in sugar and eggs; set aside. Combine flour, salt and cocoa; stir well.
Stir dry mixture into egg mixture.
Stir in vanilla and pecans.
Spread batter in a greased and floured 8-inch square baking dish.
Shield corners with triangles of aluminum foil, keeping foil smooth and close to dish.
Place baking dish on a microwave-safe cereal bowl inverted in the oven.
Microwave at Medium (50% power) 6 to 7 minutes, giving dish a half turn ...
Place oven rack in the center of the oven and preheat to 350\u00b0. Place all ingredients in a large mixing bowl.
Blend with electric mixer on low speed for 1 minute.
Scrape down sides of bowl with spatula.
Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed.
Pour batter into prepared pans. Place in an oven and bake 40 - 42 minutes until the cake springs back when lightly pressed with your finger.
When done cool on racks.
ypes of crabs for this recipe, or 500g fresh crabmeat if
Combine butter, cocoa, sugar, and milk in a large saucepan.
Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
Add vanilla and peanut butter mixing well.
Stir in oats.
Quickly drop onto waxed paper by the spoonful or desired amount.
Let cool and enjoy.
Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.