German Plum Tart

Right now, Italian prunes are plentiful and sweet.  This easy to make tart is a delicious treat and celebrates the arrival of fall.


2 cups of flour
3/4 cup sugar
1 1/4 sticks butter, softened, and cut into chunks
2 tsp vanilla extract (don't omit this, it adds wonderful flavor)
1 egg

3 pounds Italian prunes
extra sugar for dusting after the tart is baked

Put the dry ingredients on a flat surface, forming a mound.  Make an indent in the middle and put the egg into it.  Add the vanilla, then the butter, and knead by hand until the dough is well combined and elastic.

Press onto a small cookie sheet or a round cake sheet. 

Pit the prunes and score each half with a sharp knife, careful not to cut through entirely.  Arrange prunes on top of the dough, closely together, to make a nice pattern.

Bake in a 400 degree oven for about 20 -25 minutes.  Remove from oven and immediately sprinkle the top with several spoonfuls of sugar.  Serve warm, a la mode.  It is also excellent the next day.

Baltimore Crab Cakes

I have abandoned all my older recipes in favor of this one!

1/4 cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 Tbsp Dijon mustard
1 lemon
Old Bay Seasoning
1/2 cup red pepper or several peppadews (our favorite), finely chopped
1 cup breadcrumbs, divided
1 Tbs fresh parsley, chopped
1/4 tsp sea salt
dash of pepper
1 pound lump crab meat
2 -3 Tbsp butter or vegetable oil


Whisk together mayonnaise, egg, mustard, 2 tsp lemon juice, 1 1/2 tsp Old Bay Seasoning, salt, pepper, scallions and parsley. Add 2/3 cup bread crumbs.  Add red pepper, then fold in crab meat.  Mix just until combined.  Shape into cakes (makes about 5 nice ones).  Chill for 30 minutes.

Mix together the remaining bread crumbs with 1 Tbsp Old Bay Seasoning.  Roll each crab cake in this mixture.
Fry in large skillet in hot melted butter, until golden brown, hot, and crisp, about 4 minutes on each side.  Serve with lemon wedges, tartar sauce, and your favorite sides.