Beyond Glaze

We had a bridal shower for my cousin Katie a few weeks back and my aunt Terese brought these amazing doughnuts.. 

She got them at Beyond Glaze.

Lemon, Toasted Coconut, Cookies and Cream, Raspberry Mango,

S'more, Blueberry Bliss, Pumpkin Chocolate Chip, to name a few.

Don't you want one?

Bandera Cornbread

During our beach trip this year, we went to a restaurant called Bandera, in Corona Del Mar. My aunt had been there the year before and raved about the cornbread. We ordered a whole table full and wished we had ordered more. I’m not a big cornbread person, but this stuff is divine. Although it has peppers and cheese, it has more of a rich sweet taste—almost like dessert. When I got home from the trip, I found a clone recipe asap, added a little honey, and voila. Bandera cornbread.

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 teaspoon salt

4 teaspoons baking powder

1 (15 ounce) can creamed corn

2 ounces green chili peppers (1/2 small can, roasted syle)

1 cup butter

1 cup sugar

3/4 cup honey

1/2 cup cheddar cheese (shredded)

1/2 cup monterey jack cheese (shredded)

4 eggs

Preheat oven and cast iron skillet to 300 degrees. (I used a 9 inch dutch oven + 8X8 square pan, or loaf pan. The batter should only come up the sides of the cast iron about 1 1/2 inches. Cook any extra batter in a separate pan. A 12 inch cast iron skillet or dutch oven should fit all of it. **At Bandera, they use small cast iron skillets (about 6" diameter, 2" deep?...fun idea, but i haven't found any. I think I need to look at a camping/rec store)




Mix flour, cornmeal, salt, and baking powder and set aside. Melt butter and combine with sugar, honey, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay.

Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter.

Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.

Crab Cakes

• 
  
• 1 pound crabmeat, picked free of shells (if you're on a budget, use imitation)
• 1/3 cup crushed crackers or Panko (I recommend Panko bread crumbs)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard (use 1 tsp if you like more mustard flavor)
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil (I used canola--just use what you have)
• Favorite dipping sauce, for serving

Directions:

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

I also served with sauteed asparagus.

Adapted from Paula Deen's recipe