Grandmas Old Fashioned Crab Cake Roll Recipes

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GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. -Denise Strasz, Detroit, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 14

2 cups sugar
1-1/2 cups canola oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups shredded carrots (about 6 medium)
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 593 calories, Fat 35g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 292mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

GRANDMA'S OLD FASHIONED CRAB CAKE ROLL



Grandma's Old Fashioned Crab Cake Roll image

Make and share this Grandma's Old Fashioned Crab Cake Roll recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 30m

Yield 3 serving(s)

Number Of Ingredients 32

4 large garlic cloves, minced
6 tablespoons olive oil
1/4 cup diced onion
1/3 cup diced scallion
1/2 cup diced celery
2 tablespoons diced green bell peppers
2 tablespoons diced red bell peppers
2 tablespoons white wine
1 lb lump crabmeat, drained
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons lemon juice
2 eggs, lightly beaten
2 tablespoons chopped fresh parsley leaves
2 teaspoons Dijon mustard
1 teaspoon seafood seasoning (recommended -- Old Bay Seasoning)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 hamburger buns
tomatoes, sliced for garnish
lettuce, for garnish
1 lemon, cut into wedges for garnish
2 cups remoulade sauce
2 cups mayonnaise
3 tablespoons green sweet relish
2 garlic cloves, minced
2 teaspoons capers
1 tablespoon anchovy paste
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
salt & freshly ground black pepper

Steps:

  • In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
  • In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
  • Remoulade Sauce:
  • In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Nutrition Facts : Calories 1418.6, Fat 93.5, SaturatedFat 16.6, Cholesterol 318.1, Sodium 3487.4, Carbohydrate 92, Fiber 5.3, Sugar 19, Protein 56.8

GRANDMA'S OLD FASHIONED COFFEE CAKE



Grandma's Old Fashioned Coffee Cake image

This is another of our "southern" favorites. Grandma used to make this, we'd eat it warm with a little butter on top

Provided by Lali8752

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup oil
1 cup buttermilk
1 egg
1 teaspoon vanilla
2 cups flour
2 cups sugar
2 teaspoons baking soda
1/3 cup cocoa
1 teaspoon salt
1 cup boiling coffee

Steps:

  • Mix oil, buttermilk, egg and vanilla.
  • Add flour, sugar, soda, cocoa and salt.
  • Mix all together well and add coffee.
  • Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too).
  • bake 350F degrees for 30 minutes.

Nutrition Facts : Calories 390, Fat 19.2, SaturatedFat 2.6, Cholesterol 18.4, Sodium 431.5, Carbohydrate 51.7, Fiber 1, Sugar 34.4, Protein 3.8

GRANDMA'S OLD-FASHIONED YEAST ROLLS



Grandma's Old-Fashioned Yeast Rolls image

This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.

Provided by Asgard Ranch

Categories     Roll and Bun Recipes

Time 2h40m

Yield 24

Number Of Ingredients 7

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
  • Fill a pot with hot (not boiling) water.
  • Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
  • Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
  • Heavily grease two 9x13-inch pans with shortening.
  • Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg

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