Have you ever tasted stone crab? Stone crab is a delicacy found in the Gulf Coast of Florida. Stone crab is a sustainable food source. When you harvest a claw it will grow it back by the next Stone crab season. Stone crab season starts on October 15th and it ends on May 15th. You are only allowed to take the claw if it is over 2 3/4 inches. You measure it from the tip of the claw to what looks like the elbow. You can tell Stone crab apart from other crabs because of it’s distinctive look. Here is a picture of a Stone crab.
How you get the claw of a Stone crab.
I use tongs to get the crab out of the trap. Once you have a good grip on the crab with the tongs you take gardening shears and cut of one of the claws. You can use your hands but if you use your hands you can take meat out of their thorax and then there is a 30% chance that they will die. Also, you can take both claws but then you leave the crab defenseless and it won’t be able to eat.If you put their claw towards their eyes they can’t move the claw. If you get pinched by a Stone crab, it really hurts, I advise you to put on thick gloves if it is your first time and don’t get pinched.
With the fish head in the picture I caught 10 stone crab. The smellier the better. If you want to catch blue crab chicken bones and a little meat is perfect. I use fish heads for my bait.Here is a picture of the Stone Crab claws that I caught.
An egg in the nest is a egg surrounded in toast.Turn on your stove burner to medium! Then make sure you put a little pat of butter on your skillet! You will tear a circle shaped hole in the bread and put it on the skillet. Then crack your egg into the hole. Wait 1-2 minutes before flipping your egg in the nest. Wait another 1-2 minutes before placing the egg in the nest on your plate! Then to make your egg in the nest spectacular, sprinkle 1/8 of a teaspoon of sea salt on it! Also, on the middle piece I would suggest jelly to flavor the toast! Below are the ingredients that you will need to make one egg in the nest. Enjoy!
1 large egg
1/8 tsp of sea salt
Jelly (if you want)
This is how you make a big batch of homemade cinnamon rolls! This recipe come from my Great-Grandmother and is perfect for breakfast Christmas morning. I hope you enjoy it!
2 cups of warm water in a big bowl
Sit a few minutes till frothy and yeast dissolved
Add 1 egg
1/3 cup sugar
1/4 cup veg oil
2 tsp salt
Mix well with a spoon
Add 5 to 6 cups of all purpose flour and mix till smooth
Mixture will be sticky when finished mixing
When Finnish mixing let dough rise to double in size
Roll out on a flat floured surface.
Spread 1 stick of fully melted butter on top
Spread 1 lb box of light brown sugar, cinnamon, golden raisins and pecans
Then start on one end and roll up the dough
Cut in one inch thick rolls and place in buttered pans
Let cinnamon rolls rise and double in size again.
Bake at 400° till golden brown and yummy looking about 15 to 20 minutes.
I made these delicious chocolate covered strawberries for the 4th of July!
They were super simple to make!
first wash the strawberries and dry them!
Next you melt and dip the strawberries in white chocolate!
I used Ghirardelli white chocolate to dip my strawberries!
Then you dip just the ends in blue sprinkles!
Last but not least you let them dry on wax paper!!!
I think every one liked them because we made over 70 and they were all gone in less than 30 minutes!!!
If you get a chance to make them I hope you like them as much as we did!
How to make Pound Cake
Put the oven on 325 degrees
Soften the butter! (the best way is to leave the butter on the counter for a couple hours)!!!
Add 3 cups of sugar!
Crack 6 eggs!
3 cups of cake flour! (we use Swan’s Down)
1/2 tsp baking powder!
1 cup of whipping cream!
4 tsp vanilla!
Mix the batter until it is creamy!
Bake the Pound Cake at 325 degrees for 1 1/2 hours or until golden on top.
Blueberries, Raspberries and Strawberries make an excellent topping!
I hope you like it!