cream

  • Cajun Crab Mini Quiches

    Cajun Crab Quiche
    Cajun Crab Quiche
    (Makes 36 mini quiches)

    ¾ cup mayonaise
    4½ eggs, beaten
    ⅓ cup milk
    ⅓ cup of cream
    1½ cups crab meat
    1½ cups Ementhaler Cheese (or Swiss cheese), shredded
    3 shallots, finely chopped
    ¾ red pepper, finely chopped
    1½ celery, finely chopped
    6 green onions, diced
    ⅓ cup parsley, finely chopped
    1½ tblsp dijon mustard, whole grain
    3 tsp smoked paprika
    1½ tsp old bay seasoning


    NOTES:
     

    Mix in a large bowl, the eggs, mayo, mustard, spices, cream and milk.
    Stir in the crab meat, shredded cheese and vegetables.

    Spoon into a muffin pan, about ⅓ filled. Bake for 30-40 minutes or until a wooden tooth pick inserted into the center, comes out clean.

    Run a butter knife lightly around the edges to loosen the mini quiche and flip out to cool on a wired rack for a few minutes before serving.

  • Caramel Sauce

    Caramel Sauce
    Caramel Sauce
    (Makes 2 cups)

    1 cup brown sugar
    ½ cup butter
    ½ cup cream

    NOTES:

    Over medium/low heat, melt butter, add brown sugar, stir in well, add cream, stirring well.

  • Mocha Icing

    Mocha Icing

    Mocha Icing (Frosts 12-24 cupcakes, depending on size)

    1½ cups sweet butter, room temperature
    5⅔ cups powdered sugar
    2 tsp vanilla extract
    2-3 tblsp milk or cream
    pinch salt
    1 tblsp instant coffee dissolved in 2 tblsp water, or 2 tblsp strong coffee, cooled


    NOTES:
     

    Mix all ingredients together in a large bowl or using an electric mixer.