Hummingbird Cake from @Daisy

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Ingredients

3 cups self-rising flour
1 1/4 cups oil (recipe said 1 1/2 but Mama says 1 1/4)
2 cups white sugar
1 teaspoon cinnamon
1 1/2 teaspoons vanilla
3 eggs
1 8oz can crushed pineapple, undrained
1/2 cup nuts, optional

Directions

Mix all together in a big bowl and stir by hand just until everything is mixed up well.  Pour in greased tube pan (or spray with Pam like I do).  Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean.

Ogman’s Crab Cakes by @ogman

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Ingredients
1 pound lump crab meat
1 egg
1 finely chopped red bell pepper
1 finely chopped small onion
1/4 cup mayonaise
1 tbsp dijon mustard
1/4 tsp cayenne peper
3 tbsp bread crumbs
1 tbsp parsley flakes
Old Bay to taste
Salt and pepper to taste

Directions
1. Mix ingredients in a large bowl, cover, and refrigerate for 30 minutes. Form into four cakes. Fry in hot cast iron skillet, with a few tablespoons of oil, for 2-4 minutes per side. Enjoy with a good beer or white wine.

Plurk Killer Meatloaf by @Willfall

4lbs beef, pork, and buffalo (about 1/3 each)
2 large carrots
1 cup homemade bread crumbs
2 XL eggs
1 cup milk
green hot sauce to taste
approx 2+ oz spice including—parsely, chive, caraway, mustard seed, thyme, celerysalt, black pepper,etc - to taste (forgive him, Will is such a guy cook. )
1/4 cup scallion

Instructions
Grease muffin tins with butter/bacon lay in one or two spinach leaves, fill 24 tins 350 deg F, bake 20 min, then baste with egg,hot sauce and finish by baking approx 10 minutes until 160 deg F at center

Pumpkin Roll from @WilmaDelgado

Grease a jelly pan, line with waxed paper, grease again..Mix batter in
order.

3 eggs
1 tsp baking soda
1 cup sugar
1/2 tsp cinnamon
2/3 cup pumpkin
3/4 cup all purpose flour

Spread onto pan.  Sprinkle with chopped nuts, if desired.  Bake for 15 minutes in a preheated oven at 350.  Turn onto flat towel which has been sprinkled with powdered sugar,as soon as removed from oven.  Roll up
lengthwise as tightly as possible, including towel and waxed paper.  Let cool.

Filling:

2 tbsp butter
3/4 tsp vanilla
8 oz cream cheese
1 cup of confectioners sugar

Mix ingredients of filling together.  Unroll cake and spread filling evenly on cake.  Re-roll and refrigerate until ready to serve.

Cinnamon Rolls from @WilmaDelgado

Dough:

1 pkg. Rapid Rise Yeast
1/4 warm water
4 cups sifted flour (bread flour is best)
1 tsp. salt
1/4 cup sugar
1 cup butter, cut into small pieces
2 eggs, beaten
1 cup milk, scalded and cooled to luke warm

Filling:

1 cup sugar
2-3 tbls cinnamon
butter for melting
raisins-optional
pecans-optional

Glaze:

2 cups powdered sugar
2 tbsp milk
1 tsp vanilla

Dissolve yeast in warm water.
Combine flour, salt, and sugar.  Cut in butter.
Combine eggs, milk and yeast.  Add to flour mixture.
Blend.
Cover tightly and refrigerate overnight. ( I have skipped this step and it still is ok-couple hours is usually ok)
When ready to use, refrigerate unused portions.
On floured surface, roll 1/2 the dough into a 8X12 rectangle.
Combine sugar and cinnamon for filling.
Melt butter for filling.
Spread melted butter over the dough and then sprinkle with cinnamon/sugar mixture.
Roll the dough up and slice dough into 1 inch slices.
Place cut side up onto a greased baking sheet.
Cover and let rise for about an hour.
Brush with more melted butter and bake @ 400* for 12-15 minutes or until golden brown.
Stir together ingredients for the glaze and drizzle on warm rolls.

You can make these as big or as small as you want.

Garlic Scallops and Shrimp from @WilmaDelgado

1 tsp Olive oil
2 tbl Slivered garlic
1/2 tsp Crushed red pepper flakes
1/2 lb Lg shrimp, peeled, deveined
1/2 lb Bay scallops
1/2 tsp Paprika
4 tb Chicken broth
1 t Fresh lime juice
1/2 c Finely chopped fresh Italian parsley
Salt and pepper

In a large heavy skillet, heat the oil over medium heat. Add the garlic and saute until it begins to brown. Remove the garlic with a slotted spoon and set aside.
Add the pepper flakes to the skillet and increase the heat to medium high.
Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly.
Add the chicken broth and cook for 1 minute. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
Pour the sauce over the shrimp and scallops and serve immediately.

Serves four.

Baked French Toast Casserole by @WilmaDelgado

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.

Date Loaf from @WilmaDelgado

1 cup dates.   Cut in half with 1 tsp baking soda over dates
1 Cup boiling water.  Pour over dates and let cool.  Stir often.

½ cup white sugar
½ cup dark brown sugar
1 beaten egg
1 pinch of salt
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 cup nuts

Mix dates and water with dry ingredients.

Pour into loaf pan lined with waxed paper.  Cook at 325 degrees for 50 to 60 minutes, until toothpick comes out dry.  After removing from oven, remove from loaf pan and remove waxed paper

Pecan Tarts from @WilmaDelgado

INGREDIENTS for Pecan Tarts:

2 eggs
1-1/2 cups packed brown sugar
2 Tablespoons melted butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
Cream Cheese Pastry

INGREDIENTS for Cream Cheese Pastry:

2 cups flour
1 cup butter, softened
6 ounces cream cheese, softened

TO PREPARE Pecan Tarts:

Beat the eggs in a bowl.  Add the brown sugar, melted butter, vanilla and salt and blend well.  Stir in the pecans. Fill each Cream Cheese Pastry 1/2 full.

Bake at 350 degrees for 30 minutes.

TO PREPARE Cream Cheese Pastry:

Place the flour in a bowl.  Cut in the softened butter and cream cheese until crumbly. Press 1 Tablespoon of the dough into each of 48 miniature muffin cups.

YIELDS:  48 tarts

Chicken Andouille Pontalba from @WilmaDelgado

¼ Lbs Margarine
2 Lbs Boneless Chicken (½ “ dice)
2 Lbs Andouille Sausage (½ “ dice)
2 Red Onions (½” dice)
1 Stalk Celery (1/2” dice)
2 Carrots (1/4” dice)
4 Lbs Potatoes, Fried (1/2” dice)
¼ Cup Diced Garlic
½ Cup Flour
2 Bunches Green Onion Chopped
1 Tbs Paprika
¼ tsp ea. Thyme, Basil and Sage
2 Cups Water
Salt & Pepper to taste

Sauté’ Chicken, Sausage, Onion & Celery on high heat for 10 minutes.
Add Flour and stir for 2 minutes.
Add Water and stir for 10 minutes
Add remaining ingredients, reduce heat, and bring to a simmer
Once it simmers, cook for 12 minutes, STIRRING Constantly