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Creole Seasoning Recipe

Creole Seasoning

Instead of going out and buying expensive brand name creole seasoning, use this recipe and make up a delicious batch of your own homemade creole seasoning. What I like about this particular recipe is that we grow our own onions and garlic – easily dried. In our herb garden we have oregano (perennial), basil, and thyme (perennial).


1 tablespoons onion powder
1 tablespoons garlic powder
1 tablespoons dried oregano
1 tablespoons dried basil
1/2 tablespoon dried thyme
1 tablespoon black pepper
1/2 tablespoon cayenne pepper
2 1/2 tablespoons paprika
1 tablespoons kosher salt


In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine. That’s it folks – simple, straight forward and very tasty. Use this for all your creole seasoning needs.

Store in an airtight container for up to three months.

Makes 10 tablespoons

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Fried Clams Recipe

Fried Clams

This fried clam recipe is a family tried and true. For years I would order fried clams when we would go to seafood shacks &  restaurants. My brother-in-law made this one summer and I was sold on it. You can use ipswich or razor clams but frankly my favorite clams are little neck or cherrystone. Anyway, try the recipe and enjoy.


2 quarts vegetable oil for deep frying
1 quart shucked little neck or cherrystone clams, drained
2 eggs, lightly beaten
1/4 cup of milk
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup fine corn meal
1/2 Teaspoon. Old Bay Seasoning


Heat deep fryer to 375 degrees F. Use a cooking thermometer to manage temperature.

Combine the eggs and milk in a bowl. In a separate bowl, combine flour, corn meal, old bay seasoning, salt and black pepper.

Dip clams in egg and milk and then dredge in the flour mixture.

Carefully slide clams into hot oil. Cook five at a time until golden brown, about 2  – 3 minutes. Drain briefly on paper towels or on a rack. Serve your fried clams hot with lemon wedges, tartar sauce or cocktail sauce – however you like..

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Poached Flounder Recipe

Poached Flounder

This poached flounder recipe is tasty, easy to make and is healthy.


2 lbs. of flounder fillets            ½ cup sliced mushrooms
2 garlic cloves – minced          ½ Tsp. of paprika
1 Tbsp. of olive oil                     2 Tbsp. of fresh parsley
2/3 cup chicken stock
2 Tbsp. of lemon juice
1 Tbsp. of lemon zest


Put the oil in a large heated skillet. Add the minced garlic and cook until tender. Do not let it get dark brown or burn – terrible taste. Anyway, once tender, add the lemon juice, lemon zest and chicken stock. Bring to a boil. Lower heat and add the flounder and simmer   until the flounder can flake easily with a fork – about five minutes. Once flounder is done, remove from the skillet and place on a plate and cover with aluminum foil.

Continue cooking ingredients in the skillet until it reduces by about half. Add the mushrooms and cook until tender – maybe two to three minutes. Add paprika, salt and pepper to taste.

Cook another minute and remove from heat. Pour over the flounder, sprinkle on the fresh parsley and serve.

Blackberry and White Chocolate Two-Layer Cheesecake with Hazelnut Crust Recipe

Blackberry and White Chocolate Two-Layer Cheesecake with Hazelnut Crust Recipe


2 1/2 cup roasted hazelnuts
1/2 cup unsalted butter
2 tablespoons sugar
2 tablespoons all purpose flour
4 large eggs
2 tablespoons whipping cream
2 1/2 teaspoons Frangelico (or vanilla extract)

about 1 1/2 cup blackberries
6 oz. white chocolate, chopped
4 8-oz. packages cream cheese at room temperature
1 1/2 cups sugar

3 oz. White Chocolate, chopped
1/2 cup blackberries


Crust: Preheat oven to 325°F. Butter 9″ spring-form pan with 2 1/4″ sides. Place hazelnuts in blender or food processor, and chop until coarse crumbs. Melt butter and add to nuts; add sugar and mix well until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake 8 minutes; cool on rack.

Filling: Press blackberries and juices through fine strainer into small bowl. Let sit while you prepare rest of filling. Stir white chocolate in small metal bowl set in double boiler over barely simmering water until just melted and smooth; set aside.

Beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and 2 teaspoons Frangelico. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir 1/2 cup blackberry juice, plus 2 tablespoons berries and 1/2 teaspoon Frangelico, into remaining batter in large bowl.

Pour blackberry batter into prepared crust; place spring-form pan in large roasting pan and pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until blackberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let blackberry layer cool 5 minutes to firm slightly.

Starting at edge of pan, spoon white chocolate batter in concentric circles onto blackberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. Cut around pan sides with small knife to loosen cheesecake; release sides. (Can be prepared 2 days ahead; cover and refrigerate.)

Garnish: Melt 3 ounces white chocolate and mix with 3 to 4 ripe blackberries. Press mixture between wax paper and freeze; break into chunks and sprinkle over top of cooled cheesecake. Take 12-16 ripe blackberries and put in a small bowl; sprinkle with sugar and swirl to cover berries with sugar. Freeze until ready to use on cake.

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Pumpkin Pancakes Recipe

Pumpkin Pancakes

Pumpkin Pancakes simple to make, is a great autumn breakfast and uses the pumpkin you grew earlier in your garden


2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 1/2 cups evaporated Milk
1/2 cup Pumpkin puree
1/4 cup water
1 large egg
2 tablespoons vegetable oil


Combine the dry ingredients – flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine evaporated milk, pumpkin puree, water, egg and 2 tablespoons oil in small bowl and mix well. Add to the dry ingredients. Stir just until moistened.

Heat your skillet or griddle over medium heat and brush lightly butter. Pour batter onto hot griddle in the size you like and cook until bubbles begin to burst. Turn (cooked side should be browned) and continue cooking for 1 to 2 minutes. Repeat with remaining batter.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

Pumpkin Muffins Recipe

Pumpkin Muffins

Pumpkin Muffins like all breads make good use of the pumpkin flavor. You can use any frosting you like to finish the pumpkin muffins


3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
2 cups of pumpkin puree
4 large eggs
1/2 cup vegetable oil
1/2 cup water or orange juice


Preheat your oven to 350 degrees Fahrenheit. Paper-line or grease 30 muffin cups.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl and beat until just blended. Add flour mixture to pumpkin mixture and stir just until moistened. Spoon batter into prepared muffin cups – filling 3/4 full.

Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Once cooled you can leave  our muffins plain or use any frosting you like as an additional touch of taste and color.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/