Saturday, April 21, 2007


GARDENING NOTE: Though April is National Gardening Month, don't neglect the lawn that compliments your garden. Before forsythias finish blooming, fertilize and apply crabgrass prevention.

~ Blooming forsythia branch



~ lots of crab ... lots of cheese


8 oz. good hand-picked crab (like Phillips)

1 bunch chopped scallions

1 large chopped red bell pepper

1 1/2 cups grated Swiss cheese

1 1/2 cups grated Cheddar cheese

8 large organic eggs

1 cup half & half

1 cup panko crumbs

1/4 tsp. cayenne pepper

pinch of coarse salt & freshly ground black pepper

fresh chopped parsley

  • Preheat oven to 350-degrees.
  • Butter a 10-inch quiche pan. Beat eggs. Mix remaining ingredients together and add to eggs. Pour into quiche dish and sprinkle with parsley. Bake until set, about 40-45 minutes, watching carefully.
  • Let rest a bit before serving.

~ Prolific forsythia


~ Another Southern Living treat, delicious warm but falls apart ... so wait a bit.
3/4 cup unsalted butter
1 (8-oz) package soft cream cheese
2 cups sugar
2 large organic eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed banana (about 4 medium)
1 cup toasted chopped pecans
1/2 tsp. vanilla extract
1/4 cup unsalted butter
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup milk
1 cup sweetened flaked coconut
1 cup chopped toasted pecans
2 tsp. vanilla extract
  • Beat butter & cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at at time, beating just until blended after each addition.
  • Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon into 2 greased and floured 8 x 4 -inch loaf pans.
  • Bake at 350-degrees for 1 hour or until toothpick tests clean and sides pull away from pan. If necessary, shield with foil last 15 minutes to prevent browning.
  • While bread is baking, stir together 1/4 cup butter, 1/4 cup flour, brown sugar, and milk in small saucepan over medium-high heat. Bring to boil, stirring constantly. Remove from heat. Stir in coconut, pecans, and vanilla extract.
  • Remove baked bread from oven and immediately spread tops with coconut mixture. Broil 5-1/2 inches from heat for 2-3 minutes until top starts to lightly brown. Cool 20 minutes. Remove from pans, and cool 30 minutes before slicing. (2 loaves)


Anonymous said...

Good combo ... count me in for this brunch treat!

Dee said...

Nice blog, love the gardening/recipes.

joey said...

Thank you, Dee ...

Checked your profile which reminded me I should include LIKE WATER for CHOCOLATE (read in 1 sitting) and PILLARS of the EARTH in my favorite book.