Shirleys Sheep Herder Cake Recipes

SHIRLEY'S SHEEP HERDER CAKE

Steps:

• Preheat oven to 325º F.
• Generously coat a standard 10″ bundt pan with non-stick baking spray (I use Baker's Joy). Set aside.
• Combine all ingredients in a large mixing bowl. Beat with an electric hand mixer for several minutes or until the dry ingredients have been completely incorporated and the mixture is smooth. Transfer mixture to the prepared bundt pan and smooth top of batter with a rubber spatula or spoon.
• Bake for 45 minutes or until toothpick or wooden skewer comes out clean when inserted near center of cake. Remove from oven and allow to cool in the pan for 10 to 15 minutes.
• Run a knife along the outside edge between the cake and pan and then carefully invert bundt pan on to a serving platter, cake plate or cake pedestal.
• Insert 3" strips of parchment or waxed paper around base of cake to catch the glaze drips.
• When the cake has cooled completely, prepare the glaze. Whisk together powdered sugar, cocoa powder, and salt in a medium mixing bowl.
• Whisk in Kahlua and milk or heavy cream until well combined. Add additional milk or cream if you need to think the glaze further. Drizzle over the cake, allowing glaze to drip gently down sides.
• Remove strips of parchment or waxed paper and serve.

SHEEPHERDER'S BREAD

Steps:

• In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
• *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
• Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
• Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.

MISS SHIRLEY'S EASTERN SHORE CRAB CAKES

Steps:

• In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards.
• Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.
• To fry the crab cakes:
• Pour oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
• To broil:
• Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
• Serve with soda crackers and tartar sauce.

MISS SHIRLEY'S EASTERN SHORE CRAB CAKES

Steps:

• In a medium-size bowl combine the first 7 ingredients.
• Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour.
• Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
• To broil:.
• Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
• Serve with soda crackers and tartar sauce.