Clam Cakes Recipe Food Network Recipe For Banana

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

BANANA CAKE

Steps:

• For the cake: Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9-inch round cake. Bake in a preheated 350 degree oven for 40 minutes.
• For the icing: Cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. Add 1 teaspoon vanilla. Ice the cake with the icing.

EASY CLAM CAKES

Steps:

• Mix clams, eggs, crushed crackers, parsley, and grated onion.
• In pan in hot butter, spoon clam mixture into 4 mounds, gently flattening each with back of spoon.
• Cook cakes until browned on both sides, about 3-5 minutes per side.
• Serve with tartar sauce and lemon wedges, if desired.

CLAM CAKES

Steps:

• In a large bowl combine the flour, baking powder, sugar and salt.
• Mix well.
• Add the remaining ingredients and stir well.
• In a deep pot heat 3 inch of oil to 375 degrees.
• Drop batter in by the teaspoonfull.
• Cook for 3-4 minutes on each side or until golden brown.
• Drain and serve hot.
• Sprinkle with pepper and Old Bay Seasoning.

CLAM FRITTERS

Steps:

• In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.

CLAM BAKE

Steps:

• The ingredients listed are suggested. Feel free to use whatever ingredients your party likes and has available. This technique is for an indoor clambake. Optimally, a clambake is held on the beach in a rock lined sand pit in which a fire has been going for hours and the red embers have heated the rocks to over 400 degrees. Placing the large wash tin on a few lit burners on the stovetop can create a similar effect. Place rocks down first. Let heat for 15 minutes. Once rocks are hot, place seaweed on rocks then begin to insert the clams. Place one pie tin above the clams. Place leeks and butter in the tin, cover with the second tin. Continue adding rest of ingredients. Pour 2 gallons of fresh water (or sea water if possible) over entire tub. Cover tightly and let steam and cook for at least 20 minutes. When eggs on top have become hard-boiled, the rest of ingredients should be cooked as well. Plate and eat.

CLAM BAKE

Steps:

• Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.

BANANA PANCAKES

Steps:

• Preheat oven to 200 degrees. In large bowl sift together flour, sugar, salt, baking soda and baking powder. In separate bowl whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to over beat the batter. In a large cast-iron skillet, melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup.

CLAM CAKES WITH TARRAGON, GREEN PEPPERS, AND TARTAR SAUCE

Steps:

• To make the clam cakes: If using clams in their shells, combine the clams and water in a large skillet. Bring to a boil, reduce heat to a simmer, then cover. Steam for 3 to 4 minutes, or until the shells open. Discard any clams that do not open. Remove from heat and let the clams cool in their shells. Take the meat out of the shells. Strain the clam juice, reserving 3/4 cup. Coarsely chop the clam meat. This will produce approximately 1 1/4 cups of chopped meat. If using jarred clams, drain well, reserving 3/4 cup of the juice.
• In a medium bowl, combine the chopped clams, bell pepper, parsley, and tarragon; set aside.
• In a large bowl, combine the all-purpose flour, semolina flour, baking powder, cayenne pepper, and salt. In a medium bowl, whisk together the milk, reserved or bottle clam juice, egg yolks, melted butter, and lemon juice. Stir the liquid ingredients and clam mixture into the dry ingredients to form a batter; set aside.
• In a large bowl, beat the egg whites until stiff, glossy peaks form. Fold them into the batter. Let the batter stand for 15 minutes.
• In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Spoon in about 3 tablespoons of the batter for each clam cake (about 4 per batch). Cook, turning once, until lightly browned on each side, about 3 minutes total. Place the cakes on a plate in a low oven to keep warm. Repeat the process, adding more oil as needed, until all the batter is used. Serve hot with tartar sauce.
• To make the tartar sauce: In a medium bowl, combine all of the tartar sauce ingredients and stir to blend. Cover and refrigerate until ready to use. This sauce can be made up to 2 days ahead.

CLAMCAKES

Steps:

• Mix the flour, baking powder, salt, and white pepper in large bowl. Add the remaining ingredients and mix until well blended.
• In a pot fitted with a oil thermometer, heat the canola oil to 350 degrees. Using a 1/2 cup measure, scoop some clamcake mixture and carefully drop clamcakes into the hot oil. Deep fry in canola oil until golden brown.

ONLY IN ESSEX STEAMER CLAM CAKES WITH TRADITIONAL NEW ENGLAND TARTAR SAUCE

Steps:

• For the Clams: Over medium heat in a large pan, pour 3 tablespoons olive oil. Chop onion into large chunks and saute in oil until lightly cooked, about 5 minutes. Add the beer and the clams. Cover and cook until all of the clams are opened, about 10 to 15 minutes depending on how many you have in the pan.
• Remove pan from heat, uncover and allow to cool to the touch before shucking.
• Push the clams to the side so that there is broth visible to rinse the clams in after shucking. Remove clams from shell 1 at a time and pull off membrane that covers the neck and discard. Rinse shucked clams in broth and set aside. When all clams are shucked, drain the broth out of them by giving them a slight squeeze over the pan of broth. Chop roughly and set aside.
• For the tartar sauce: Mix all ingredients in a small bowl to serve with clam cakes. Refrigerate until serving.
• For the clam cakes: In a deep-fryer or on the stove top in a deep skillet, preheat oil to 375 degrees F.
• In a large bowl, combine flour, baking powder and salt. Fold in eggs, evaporated milk and clam broth until thoroughly mixed. Stir in clams and mix well.
• Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop of the fritter mixture and carefully drop into oil. Turn the cake over when the first side is browned. Fritters should be cooked through and browned in 4 to 5 minutes. Remove with a skimmer and drain on brown paper bag. Reseason with additional salt, if desired. Serve with the tartar sauce and enjoy! If desired, serve on small plates with wedges of lemon.

CLAM CHOWDER

Steps:

• First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
• Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
• Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

MOIST BANANA CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 9x13 inch pan.
• In a small bowl, mix mashed bananas with lemon juice, set aside.
• In a medium bowl, mix flour, baking soda and salt.
• Set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
• For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
• Spread on cooled cake.
• You can add walnuts or pecans to the cake or sprinkle them on top of the frosting.

CRAB/CLAM CAKE SLIDERS WITH EASY LEMON AIOLI

Steps:

• *NOTE: Depending on the flavor of the potato chips you choose, the Old Bay Seasoning can be omitted. For example, the first time I tried this recipe I tested 'Fully Loaded' Kettle Chips and I wanted those flavors highlighted. Also, if desired the cakes can be pan fried in either a little bit of oil or a combination of oil and butter.
• Preheat oven to 350º F.
• Line a baking sheet with parchment paper.
• In a small bowl, whisk together *1/2 cup* of the mayonnaise, the lemon zest and juice, garlic, Dijon mustard and parsley. Cover and refrigerate until ready to serve.
• In a medium bowl, combine the crab meat (canned or fresh), potato chips, celery, Old Bay seasoning, the remaining 1/4 cup of the mayonnaise, and the eggs. Cover bowl and refrigerate mixture for at least 30 minutes. Tip: Chilling is important because it firms up the mixture and makes it much easier to shape into patties.
• Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet.
• Bake the crab cakes for approximately 25 minutes rotating the pan as needed for even browning. Keep a close eye on them to avoid burning.
• Serve the crab cakes on buns with the aioli condiment. Add lettuce, if desired.
• Reminder: Cooking time shown above is for pan frying.

RHODE ISLAND CLAM CAKES

Steps:

• Mix all ingredients together;.
• Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
• Drain on paper towels.
• Salt as desired and serve hot.

SALTINE CRACKER CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9-inch springform pan.
• In a large bowl, beat 5 egg yolks with sugar.
• Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs.
• Add to sugar mixture.
• Add almonds, almond extract and salt and combine well.
• In another bowl, beat 5 egg whites until stiff and glossy.
• Fold into almond batter.
• Pour batter into prepared pan and bake until cake tests done; check at 30 to 35 minutes.
• Remove from oven.
• When cake is cool, remove sides of springform pan.
• Spread top of cake with apricot jam and sprinkle with cookie crumbs.
• Whip cream and spread over top of cake.

BANANA CAKE

Steps:

• Cream butter and sugar, add egg and soda thats been dissolved in the milk, then add bananas and dry ingredients and vanilla essence.
• Mix well.
• Bake in 8 inch square pan in moderate oven (350F or 180C) for 30-40 minutes or until skewer comes out dry.
• Ice with favourite icing.
• I use a chocolate butter icing.