SPRING BRUNCH ~ CRABBY CHEESE PIE & TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA NUT BREAD

GARDENING NOTE: Though April is National Gardening Month, don't neglect the lawn that compliments your garden. Before forsythias finish blooming, fertilize and apply crabgrass prevention.

~ Blooming forsythia branch

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CRABBY CHEESE PIE

~ lots of crab ... lots of cheese

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8 oz. good hand-picked crab (like Phillips)

1 bunch chopped scallions

1 large chopped red bell pepper

1 1/2 cups grated Swiss cheese

1 1/2 cups grated Cheddar cheese

8 large organic eggs

1 cup half & half

1 cup panko crumbs

1/4 tsp. cayenne pepper

pinch of coarse salt & freshly ground black pepper

fresh chopped parsley

• Preheat oven to 350-degrees.
• Butter a 10-inch quiche pan. Beat eggs. Mix remaining ingredients together and add to eggs. Pour into quiche dish and sprinkle with parsley. Bake until set, about 40-45 minutes, watching carefully.
• Let rest a bit before serving.

~ Prolific forsythia

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TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA NUT BREAD

~ Another Southern Living treat, delicious warm but falls apart ... so wait a bit.

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3/4 cup unsalted butter

1 (8-oz) package soft cream cheese

2 cups sugar

2 large organic eggs

3 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 cups mashed banana (about 4 medium)

1 cup toasted chopped pecans

1/2 tsp. vanilla extract

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1/4 cup unsalted butter

1/4 cup sugar

1/4 cup firmly packed brown sugar

1/4 cup milk

1 cup sweetened flaked coconut

1 cup chopped toasted pecans

2 tsp. vanilla extract

• Beat butter & cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at at time, beating just until blended after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon into 2 greased and floured 8 x 4 -inch loaf pans.
• Bake at 350-degrees for 1 hour or until toothpick tests clean and sides pull away from pan. If necessary, shield with foil last 15 minutes to prevent browning.
• While bread is baking, stir together 1/4 cup butter, 1/4 cup flour, brown sugar, and milk in small saucepan over medium-high heat. Bring to boil, stirring constantly. Remove from heat. Stir in coconut, pecans, and vanilla extract.
• Remove baked bread from oven and immediately spread tops with coconut mixture. Broil 5-1/2 inches from heat for 2-3 minutes until top starts to lightly brown. Cool 20 minutes. Remove from pans, and cool 30 minutes before slicing. (2 loaves)