Hearty Pea Cakes Recipes

HEARTY COUNTRY HOT CAKES

Steps:

• Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.

SWEET PEA CAKE

Steps:

• Tint 5 1/4 cups frosting pale pink (for filling and base coat). With a small offset spatula, spread top of bottom cake layer with 1 1/4 cups pale-pink frosting; carefully slide the second cake layer back on top of the first layer.
• With a serrated knife, trim cake to measure 8 by 11 inches. Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups pale pink frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
• With a large offset spatula, spread about 2 more cups pale-pink frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator, and chill until second coat is firm, about 15 minutes.
• Tint 1 1/2 cups frosting each pale pink and dark pink (for flowers). Tint 3/4 cup each pale peach and peach (for more flowers). Tint 3/4 cup green (for leaves, stems, and calyxes). Set aside.
• Using a toothpick or wooden skewer, mark a pattern on the frosting to serve as a guideline for piping stems.
• Decorate cake: Pipe stems using green frosting and the #2 tip. Then, using pink frosting and the #103 petal tip, form two basic petals, side by side: Hold the bag at a 45 degree angle to the cake, with the tip's wide end down and narrow end pointed away and slightly to the left. Move the tip forward 1/8 inch and back again while you pivot the narrow end to the right. Pipe two smaller petals overlapping each other on top of the first two. Switch to a lighter-color frosting; hold bag at 90 degrees to the flower with wide end facing forward, and pipe a center, pulling down slightly. Switch to green frosting and the #352 leaf tip: Starting at the base of the bloom with the tip's pointed end facing up, pipe small leaves, pulling tip toward flower. For small blooms and buds, make fewer petals. Add curlicues with the #1 tip.
• Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into squares: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.

BLACKEYED PEA CAKES

Steps:

• Cover the black-eyed peas with cold water and soak overnight. Drain the peas. Soak the shrimp in cold water for 30 minutes, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth. Add salt if necessary (the dried shrimp may already be salty).
• Combine the remaining 1/4 cup of cornmeal and the flour in a bowl. Form the pea mixture into small patties and dredge them in the cornmeal mixture.
• Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mixture. If it bubbles immediately and rises to the surface, the oil is ready.
• Drop 4 to 6 patties into the hot oil and pan-fry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes. Remove with a strainer or slotted spoon. Drain on paper towels. Continue to pan-fry patties in batches. Serve with Tomatillo-Scallion Mayonnaise.
• In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator as long as 4 days.
• In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine.

HEARTY PEA CAKES

Steps:

• Thickly slice the onion and fry it in olive oil until transperant
• Add the bacon and cook for 2 minutes
• Add the drained marrow peas and cook for a few minutes until they stew
• Remove from the heat and season. Mash the mixture.
• Roll out the pastry and cut into circles. (1 tin makes 5 small cakes or 2 big ones.
• Spoon the mixture in the middle of the circle and bring the ends together. You can make small pleats in order to finish the cakes off neatly. The cake mixture sits at the bottom of the cake. The pleats help to semi close it. When you look at the cake from the top you should see some of the mixture in the middle.
• Brush with the beaten egg
• Place on a greased baking tin and and bake until they start to turn golden.

HEARTY BLACK-EYED PEA SALAD

Steps:

• In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. combine dressing ingredients in a jar with a tight-fitting lid; shake well. pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour.

HEARTY BLACK-EYED PEAS

Steps:

• In a large saucepan, heat oil over medium. Add onion; season with salt and pepper, and cook until softened, 3 to 5 minutes.
• Add oregano, black-eyed peas, and broth. Bring to a boil, reduce to a simmer, and cook until liquid is thick and peas are tender, 15 to 20 minutes. Stir in parsley and hot sauce; season with salt and pepper. Serve.

MARY'S PEA PICKING CAKE

Steps:

• Mix all cake ingredients for 1 minute or until well blended on low speed. Then mix on medium speed for 2 minutes.
• Pour cake mix into 3 - 8" round greased and floured cake pans.
• Bake for 25-30 min at 350 degrees.
• Mix all frosting ingredients together (mixture will be thick).
• Frost all layers of the cake when cooled and the sides.
• Refrigerate for 24 hours before serving.
• Store in a covered plastic container in the fridge.

BLACK EYED PEA CAKES

Steps:

• Saute onion in 1 T hot oil in a large skillet over medium-high heat until tender.
• Process onion, 1 can of peas, and next 4 ingredients in a blender until mixture is smooth, stopping to scrape down sides.
• Pour mixture into a large mixing bowl.
• Stir in hush puppy mix, and gently fold in remaining can of peas.
• Shape mixture by 2 T into 3-inch patties.
• Place patties on a wax paper-lined baking sheet.
• Cover and chill 1 hour.
• Cook patties, in batches, in 3 T hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown.
• Drain patties on paper towels, and keep warm.
• Serve with desired toppings.

GREEN PEA PATTIES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook peas in the boiling water, stirring occasionally until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
• Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into patties about 1/2-inch thick.
• Heat olive oil in a skillet over medium heat; fry patties until golden, 3 to 4 minutes per side.

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.