DIVE ON IN CAKE
A cake I am considering making for my Grandson's Birthday. From Kraft. Cooking time includes refrigeration. Update: I did make this cake yesterday for the darling's birthday. It was very easy to make and the kids loved it. Although the recipe stated 15 servings, if you are counting on the cake portion, it would be small pieces.
Provided by SweetSueAl
Categories Gelatin
Time 2h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- PREPARE and bake cake mix in 13x9-inch baking pan as directed on package.
- Cool completely.
- Invert cake onto large platter; remove pan.
- Using a serrated knife, cut and scoop out a shallow rectangle from center of cake, leaving a 2-inch border of cake on all sides and a thin layer of cake on the bottom.
- Reserve removed cake for snacking or other use.
- STIR boiling water into dry gelatin mix in large bowl at least 2 minute until completely dissolved.
- Stir in cold water.
- Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). (Shortcut: For a quick-set gelatin, simply add 4 cups ice cubes to the dissolved gelatin mixture in place of the 1 cup cold water; stir 8 minute or until gelatin begins to thicken (spoon drawn through leaves a definite impression).
- Remove any unmelted ice.
- Pour thickened gelatin into center of cake.
- Refrigerate 3 hours or until set.
- FROST borders of cake with whipped topping.
- Decorate with remaining ingredients as desired to resemble a swimming pool.
- Store leftover cake in refrigerator.
- Fun Idea: Insert bite-size fish-shaped and octopus-shaped chewy fruit snacks into gelatin "pool" before refrigerating for an added treat!
Nutrition Facts : Calories 492, Fat 21.9, SaturatedFat 6.5, Cholesterol 50, Sodium 532.9, Carbohydrate 69.7, Fiber 1.6, Sugar 43.6, Protein 6.6
COD CAKES
Steps:
- In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges. Add the cod fillets and boil 10 to 12 minutes; remove the cod from the water and cool in the refrigerator for 1 hour.
- Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely.
- Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool.
- In a large bowl, mix together the cod, potatoes, onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form into 4-ounce cakes.
- Heat a large skillet over medium-high heat; add some canola oil and 1 tablespoon melted butter. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side. Repeat with the remaining cakes, using additional oil and butter as needed.
COD CAKES
Provided by Food Network
Categories appetizer
Time 3h20m
Yield 48 cod cakes
Number Of Ingredients 18
Steps:
- Add some salt and a bouquet garni of some bay leaves, lemon wedges and black peppercorns to a pot of boiling water. Add the cod fillets and boil for 10 to 12 minutes. Remove the cod from the water and refrigerate for 1 hour.
- Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely.
- Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool.
- In a large bowl, mix together the chilled cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay seasoning, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form the mixture into 4-ounce cakes.
- Heat some oil and 1 tablespoon butter in a large skillet over medium-high heat. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side; add some additional oil and butter between batches as needed.
CRAB CAKES
Provided by Food Network
Categories main-dish
Time 55m
Yield 16 to 24 crab cakes
Number Of Ingredients 9
Steps:
- Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
GLENN'S DINER - CRAB CAKES
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the crab cakes: Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.
- For the sauce: Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing.
- Serve with crab cakes.
PIECAKEN
Provided by Food Network
Categories dessert
Time 6h
Yield 18 to 20 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray.
- Mix the cake batters according to the box directions.
- Pour about 1 cup of the chocolate cake batter in one of the cake pans. Remove the custard pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
- Pour about 1 cup of the strawberry cake batter in a second cake pan. Remove the lemon pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
- Pour about 1 cup of the vanilla cake batter in a second cake pan. Remove the cherry pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
- Bake the cakes until the centers are sturdy when the cakes are gently shaken and the cakes start to pull away from the edges of the pans, 40 to 50 minutes.
- Let the cakes cool in their pans for 30 minutes, then remove from pans and place the cakes on racks. Let cool completely, about 4 hours.
- Trim the tops of the cakes with a serrated knife so they are level, making sure not to cut it too far down and cut into the pie.
- Place the vanilla cake layer on a plate or cake stand. Place the strawberry layer on the vanilla cake layer and then place the chocolate cake layer on top of the strawberry layer.
- Frost the outside of the cake with the Vanilla American Buttercream.
- Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
MIKE'S MAINE CRAB CAKES
Based on a recipe from Guy Fieri's book, Diners, Drive-ins and Dives: an All-American Road Trip...With Recipes! This celebrates the A1 Diner in Gardiner, Maine. He says in its introduction: "These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down." I haven't tried this yet, although I am planning a trip up the road to Gardiner soon! :)
Provided by mersaydees
Categories Crab
Time 45m
Yield 16 3-ounce crab cakes
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.
- Gently fold in the beaten egg and 1 ½ cups of the cracker crumbs, taking care not to overwork the mixture.
- Place remaining 1 cup crumbs on plate or shallow bowl.
- Form crab mixture into 3-ounce patties, about 3-inches in diameter. Dip both sides of each patty into cracker crumbs, pressing gently to adhere crumbs.
- Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.
- Serve.
Nutrition Facts : Calories 205.5, Fat 11, SaturatedFat 2.4, Cholesterol 47.8, Sodium 519.2, Carbohydrate 17.5, Fiber 1.1, Sugar 2.6, Protein 9.7
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