Maryland Crab Cakes

As a native Marylander, of course, I have my favorite crab cake recipe. Make sure you use genuine meat from the blue crab. The highest quality "picked" crabmeat, with the least amount of cartilage and shells, can usually be purchased from seafood specialty restaurants.* 1 pound fresh backfin crab meat 1 raw egg beaten 2 slices bread, toasted & cut into small croutons 1 tablespoon milk or cream 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon baking powder 1 teaspoon Old Bay seasoning 1 teaspoon Italian seasoning butter for frying Remove all cartilage and shells from crabmeat. In a bowl moisten bread croutons with milk. Stir in remaining ingredients, except the crabmeat. When well mixed gently fold in the crab meat. Shape into six or eight cakes. Brown the cakes in a frying pan, with just enough butter or oil to prevent sticking, about five minutes per side. Makes 6-8 crab cakes. * I purchase my crabmeat from a local grocery or Costco Warehouse that sells freshly picked crabmeat from the Tidewater area of North Carolina.

More of Neddy's Recipes

Colcannon Recipe

“Well did you ever make colcannon,
Made with lovely pickled cream,
With the greens and scallions mingled
Like a picture in a dream?
Did you ever make a hole on top
To hold the meltin’ flake
Of the creamy flavoured butter
That our mothers used to make?

Oh you did, so you did,
So did he and so did I.
And the more I think about it,
Sure, the nearer I’m to cry.
Oh weren’t them the happy days
When troubles we knew not,
And our mothers made colcannon
In the little skillet pot?” ~~The Black Family

The Colcannon Recipe 

Ingredients:
1 pound cabbage
2 pounds russet or yukon gold potatoes
2 small leeks, green onions or scallions
1 cup milk
Salt and pepper, to taste
1/2 cup (1 stick) plus 2 tablespoons butter
dash of nutmeg or mace

Core, quarter and shred the cabbage and place in a pan, covering with boiled salted water until tender, about 15 minutes. Peel and cut the potatoes into two inch pieces and cook those in another pan, insalted water for about 15 minutes. Drain the cabbage and chop into very small pieces. Drain the potatoes and mash by hand. Do not use a processor or mixer! Meanwhile, wash and chop the onion - using the middle parts - not the root end or rough ends of the green part. In a pan large enough to hold the cooked potatoes and cabbage, combine the onions and milk and cook over medium heat until they are tender, about 8 to 10 minutes. 

Add the potatoes, salt, pepper, and mace to the onions and milk and stir over low heat until well-blended. Add the cabbage and 1/2 cup of butter and stir again to the consistency of mashed potatoes. Mound the mixture in the middle of a platter and make an indentation. Add the remainder of the butter. Serves 4 to 6.

(This was first published on 1 August 2011, by Edna Barney at "Neddy's Kitchen.")

Old Time Boiled Frosting

This is a four-generations-old Virginia recipe that I have used for many years. It makes a cake frosting similar to Seven Minute Frosting. I found it in the recipe book "Virginia Hospitality" (1975) on page 216.

Ingredients

• 1 1/2 cups sugar
• 1/2 cup water
• 4 egg whites
• ½ teaspoon cream of tartar
• pinch salt
• 1 teaspoon vanilla

Instructions

With an electric mixer whip the eggs whites with cream of tartar and a pinch of salt until egg whites stand in stiff peaks, but are not dry. In a heavy saucepan boil sugar and water for two minutes. Slowly, pour the boiling hot syrup into egg whites whilst beating at highest speed. When frosting becomes stiff enough to spread (2-4 minutes), fold in vanilla.

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Old Time "Unboiled" Frosting:

(I have not tested this recipe)

1 cup white sugar

1 unbeaten egg white

1 teaspoon vanilla

1/4 teaspoon cream of tartar

1/2 cup boiling water

Beat all ingredients together until stiff enough to frost cake. This recipe makes enough icing for a large angel or chiffon cake.

Old Time Boiled Frosting:

(I have not tested this recipe)

1 cup milk

4 tablespoons flour

3/4 cup butter

1 cup sugar

1 teaspoon vanilla extract

Mix flour and milk over medium heat until it forms a paste. Let cool. Mix butter and sugar together then beat in cooled flour and milk mixture. This will take 10 minutes, at least, until no sugar granules can be felt between fingers. Add vanilla.

Quick Banana Bread

I originally published this recipe to the Internet on March 16, 2007

This is my basic recipe for banana bread. I almost always fancy it up a bit with additions such as vanilla, cinnamon, freshly grated nutmeg, grated orange peel, chopped nuts, raisins, dried blueberries, shredded coconut or whatever I have on hand that sounds good. Be creative.

• 1/2 cup butter, softened (1 stick)
• 3/4 cup sugar
• 2-3 eggs
• 1 3/4 cups flour (I use 1 cup of whole wheat plus 3/4 cup of all purpose white.)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3 very ripe bananas (1 1/2 cups mashed)

Cream butter and sugar together. Stir in eggs one at a time. Add the mashed bananas and continue mixing well. Mix the flour with the baking powder and salt and add to the creamed banana mixture, mixing well.

At this point you can fold in any additional ingredients, such as chopped nuts.

Pour into a greased and floured* 9″ x 5″ loaf pan. Bake in a 350 degree Fahrenheit oven for 50-60 minutes, until the top is chestnut brown and a toothpick inserted in the center comes out clean. Let the cake rest in the pan for five minutes, and then run a knife around the edge and remove to cool. Serves eight generously.

*I usually do not use flour for this step, but spinkle the oiled pan with granulated sugar instead.

Belgian Waffles

I first published this recipe on February 18, 2007

I have had my Belgian waffle maker for a few weeks now and it has been a great addition to my kitchen. Thanks to my neighbor Kathleen for recommending it. The waffles that I have made are as tasty as any that I remember eating in Belgium and they are far superior to any that I have ordered in American restaurants anywhere. Do not expect this recipe to be as good if you use an ordinary waffle maker, as it will not become hot enough. When my waffle maker first arrived I did not have all the ingredients to make the recommended recipe, so I used Jiffy Mix and the waffles turned out wonderfully. With the Jiffy Mix recipe, I did separate the eggs, adding the yolks to the batter and folding in the whipped egg whites at the last. Following is a recipe that I adapted from the one that came in the instruction booklet for the Waring Pro Belgian Waffle Maker. That original recipe did not turn out well for me, and I feel it was probably because the fresh milk was not scalded, which may have affected properties of the yeast.

Edna's Belgian Waffles (Makes Ten Waffles)

Classic Belgian waffles have a crispy outside and are soft and moist on the inside. The Belgians often serve them as a part of a celebration. You can try these waffles for something as simple as celebrating a beautiful day. My husband likes his with Mrs. Butter-Worth syrup. I prefer fresh fruit such as sliced strawberries or blueberries mixed with sweetened Greek yogurt or whipped cream.

* 1 1/4 cups water
* 2 1/4 teaspoons active dry yeast (one packet)
* 4 eggs, separated
* 8 tablespoons unsalted butter
* 2 teaspoons vegetable oil
* 2 teaspoons vanilla extract
* 1 1/2 cups milk (scalded if using fresh milk)
* 3 cups sifted flour
* 1/3 cup sugar (I use Splenda)
* 1/4 teaspoon salt

Dissolve the yeast in 1 cup of lukewarm (105°-110°F) water with a pinch of real sugar (not Splenda); let stand for 5-10 minutes, until the mixture begins to foam.

Cool the scalded fresh milk or heat the dry or canned milk in a heavy saucepan. Add the butter and when it has melted, stir in the oil, vanilla and remaining ¼ cup water and cool the mixture to lukewarm, 105°-110°F. Add the egg yolks to the yeast mixture and stir until smooth. Slowly stir the egg yolk - yeast mixture into the lukewarm liquid mixture.

Put the flour, sugar (or Splenda) and salt into the large bowl; stir to blend and then slowly stir the entire liquid mixture into the flour mixture and beat until it is smooth.

Let stand for one hour, stirring every 15 minutes.

Whip the room-temperature egg whites until stiff peaks form and fold them into the waffle batter at the first 15-minute interval.

Preheat your waffle maker on your preferred setting. Setting #4 for the Waring Pro Belgian Waffle Maker achieves a golden brown baked Belgian waffle. You can adjust the browning control if you prefer lighter or darker waffles. The green ready indicator light will turn on and the waffle iron will beep when preheated.

Using the provided measuring scoop, pour the batter into the preheated iron. You may use a heat-proof spatula to spread the batter evenly over the grids, however once you get the knack of pouring the batter evenly you will not need to do this. Close the lid and rotate the waffle iron 180° to the right. Bake until the beeper indicates that the waffle is done. Rotate the waffle iron 180° to the left to open.

For best results, do not open the iron during the cooking of the waffle, as doing so offsets the timing mechanism.

I save the remainder of the batter not used, covered in the refrigerator, and two days later, I give it a stir or two, and it is just as delicious as when first made. Be creative. Orange or apple juice or flavored tea can be substituted for the 1/4 cup of water. Freshly grated orange rind or nutmeg can be added or a teaspoon of almond flavoring. The oil used can be a flavored one such as walnut or almond. A small amount of whole wheat, bran, ground oatmeal or almond meal can be substituted for the white flour. A couple teaspoons or so of flax seeds or chopped nuts can be added.

BEST BLUEBERRY PIE EVER

This is the pie that I made for July 4th, 2010. It is the Best Blueberry Pie Ever!


CRUST: One double recipe for Edna’s Perfect Pie Crust.(Here are some good substitution recipes: Simply Recipes)

FILLING:

• 2 pounds (6 cups) fresh blueberries, rinsed and stems removed
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 cup all-purpose flour (for thickening)
• 1/2 cup sugar
• 1/4 teaspoon cinnamon

PREPARATION:

1. Prepare the crust, doubling the recipe. Roll out half of the dough on a lightly floured work surface, about 13 inches in diameter. Fit the dough into a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Chill in refrigerator for about 30 minutes.
2. In a small bowl, mix sugar, flour, cinnamon and lemon zest. Place blueberries in a separate large bowl and add lemon juice. Gently stir the dry ingredients into the large bowl and then transfer the entire mixture to the bottom crust of the 9-inch pie pan. Roll out remaining dough to the same size as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Sprinkle the crust with granulated sugar.
3. Optional for Superior Results: At this point you may place the entire pie to the refrigerator to chill until the dough is firm, about 30 minutes.
4. Heat oven to 425°F. Remove the unbaked pie from refrigerator. Score the top pie crust with three cuts to allow steam to escape during baking. Place the pie on the middle rack of the oven with a lined baking pan on the lower rack to catch any spills. Bake for 20 minutes at 425°F. Reduce heat to 350°F and bake for 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack and allow to cool completely before serving. Makes 10-12 servings.

Slice of Blueberry Pie Originally uploaded by Edna Barney

Neddy's Easy Chili Recipe

•  2 pounds lean ground beef or turkey 
•  1 onion, chopped 
•  1 bell pepper, chopped 
•  1 carrot or celery stalk chopped (optional) 
•  1 can stewed tomatoes 
•  2 (16 ounce) cans tomato sauce (chili-flavored) 
•  1 can diced Rotel tomatoes (mild or spicy according to your taste)
•  1 can ranch style beans
• 1 can pinto beans 
•  1 can kidney beans 
• Dash of dried Italian Seasoning to taste (optional)

Cook and crumble ground meat with onion and pepper. If you used lean meat, there will be little or no grease, however if you used lower quality hamburger, drain grease before proceeding. Add tomato sauce and canned tomatoes. Simmer for one half hour (30 minutes). Add all remaining ingredients, partially draining canned beans if you prefer a less soupy chili. Mix all together in a big pot, and simmer at least another half hour or longer.

NOTE: If I have it on hand, I will add a small smoked sausage (sliced) with the ground meat. I usually freeze half of this to serve later in the month. When I get to the remainder of the leftovers, I often add cooked elbow macaroni when reheating to stretch it a bit (Chili-Mac).

Buttered Eggs Wait for No Man

I really splurged this morning on Fathers' Day breakfast - Old English Buttered Eggs. My neighbor gave me some butter and heavy cream last night as she was going away on vacation. I already had eggs, potatoes and raspberries, so it all went together. She even gave me Mascarpone, something I never use. I spread that on the English muffin. Cliff wouldn't go for it, spreading the butter instead. Mrs. Charles Darwin's recipe for Buttered Eggs is VERY filling!

“Time, tide, and buttered eggs wait for no man…”* he must have been thinking, as he began eating before the cook had even seated herself. *John Masefield