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INGREDIENTS

• 1 cup butter
• 4 tablespoons powdered sugar(heaping)
• 2 tablespoons vanilla
• 2 cups all-purpose flour
• 2 cups pecans, ground (or very finely chopped)
• powdered sugar, for rolling cookies in

DIRECTIONS

1. Cream butter, add sugar and remaining ingredients.
2. Roll into small balls, and place on cookie sheet.
3. Bake in 325 F oven for 30 minutes.
4. Roll balls into powdered sugar when hot, and again when cool.

INGREDIENTS

• 2 lbs fresh crabmeat
• 2 cups mayonnaise
• 1/8 cupOld Bay Seasoning
• 1/2 teaspoon cayenne pepper
• 2 eggs, beaten
• 2 cups panko(Japanese-style)
• 2 tablespoonswhole grain mustard
• 2 tablespoons worcestershire sauce
• 1 tablespoon lemon juice
• 3 tablespoons chopped green onions, include some tops
• 3 tablespoons diced red bell peppers

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Place all ingredients except crabmeat in a mixing bowl; mix and let stand for 5 minutes.
3. Gently fold in the crabmeat.
4. Form 12 cakes.
5. Place on a foil-covered cookie sheet.
6. Bake for 6 minutes or until golden.

INGREDIENTS

• 450 g floury potatoes, cubed
• 450 gsmoked haddock
• 1 hard-boiled egg, chopped
• 2 tablespoons snipped chives
• salt & freshly ground black pepper
• 2 tablespoons seasoned flour
• 1 egg, beaten
• 100 gwhite breadcrumbs
• vegetable oil , for shallow frying

DIRECTIONS

1. Cook the potatoes in boiling, salted water and drain and mash well when tender.
2. Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
3. Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
4. Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
5. Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
6. Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.

INGREDIENTS

For cakes
• 1 cup flour
• 3/4 cup sugar
• 1 egg
• 1 cupdried fruit
• 1/4 cuplavender flowers (you can get these dried at any health food store or herbal shop)
• 2 cups boiling water
• butter

For Lavender Honey

• 1 cup honey
• 1/4 cuplavender flowers

DIRECTIONS

1. Soak 1/4 cup lavender flowers in the first cup of boiling water.
2. Set this aside.
3. You will be looking for a pale to bright lavender color.
4. The longer it sits the more intense the color and flavor.
5. In a small saucepan, put fruit bits in the second cup of boiling water and cook over a medium heat until the fruit begins to soften.
6. Take off heat and let soak.
7. Grind the second 1/4 cup lavender flowers in a food processor or a mortar and pestle until they are ground fine.
8. In a small saucepan, warm the honey and add the ground lavender flowers.
9. Stir continually until the honey begins to bubble.
10. Take it off the heat and allow to sit until barely warm.
11. Pour honey through a fine tea strainer to remove the flowers.
12. Some small pieces may remain.
13. Strain lavender flowers from the now cooled water.
14. Discard the flowers.
15. Drain the water from the fruit bits.
16. Add egg, flour, fruit and sugar to the lavender water and mix well.
17. Melt a pat of putter into a frying pan and spoon a little of the mixture into the hot butter.
18. Allow to cook undisturbed until the edges begin to get golden.
19. Turn and continue to cook for a minute or two more.
20. Continue in this fashion until the batter is used up.
21. Serve with the Lavender Honey.

INGREDIENTS

• 1 (14 3/4ounce)can boneless salmon, drained
• 2 eggs
• 1/2 cupdry breadcrumbs
• 1/4 cup mayonnaise
• 1/4 cup finely chopped onions
• 1-2 tablespoonprepared horseradish
• 1 tablespoon diced pimentos
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 2 tablespoons butteror margarine
• 4 large romaine lettuce leaves
• your favorite remoulade sauce

DIRECTIONS

1. In a large bowl, combine all ingredients except the butter and lettuce leaves.
2. Shape into 6 small cakes.
3. Heat butter in a skillet over medium heat and cook cakes until browned, about 5 to 6 minutes per side.
4. Arrange Romaine leaves on serving plate and place salmon cakes on top.
5. Serve with your favorite remoulade sauce drizzled over, or on the side.
6. Note; You may also shape these into 4 larger patties and enjoy them as a sandwich on Kaiser rolls.