Banana Layer Cake with Caramel Cream and Pecans Recipe at Epicurious. Photo by Mark Thomas yield Makes 10 to 12 servings Cake 2 1/2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon (generous) fine sea salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 2 1/2 cups sugar, divided 6 large eggs 1 cup plus 2 tablespoons buttermilk 2 small ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups) Banana-caramel cream 1 1/2 cups (packed) golden brown sugar 1 small ripe banana, peeled, cut into 1-inch pieces 3 tablespoons unsalted butter, room temperature 3 3/4 cups chilled heavy whipping cream, divided Preparation For cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl.
Bake cakes until tester inserted into center comes out clean, about 35 minutes. For banana-caramel cream: Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Cut each cake horizontally into 2 layers. Crab Cake BLT Recipe : Patrick and Gina Neely. Directions Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper. Set aside. Combine the remaining 3/4 cup breadcrumbs, green onions, lemon zest, lemon juice, beaten egg, mayonnaise, Dijon mustard, crab boil seasoning, salt and pepper in a large bowl. Fold in the crabmeat until just combined. Form the crab mixture into 4 (1-inch thick) patties and dredge both sides through the seasoned breadcrumbs and place on a platter. Heat a large nonstick skillet with olive oil over medium-high heat. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and crisp. Dill Tartar Sauce: Mix the mayonnaise, relish, dill, lemon juice, hot sauce, Worcestershire sauce, salt, and pepper together in a small bowl to combine.
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