Crustless Quiche

So good, you'll never miss the crust!

*Crustless Quiche*

Cook one pound bacon till crisp. Set aside.

In a frying pan, sauté one cup yellow onion in a small amount of bacon grease until translucent. Add in one 10 oz. pkg. of frozen spinach, thawed and squeezed dry.

In a large bowl, beat six eggs, one cup heavy cream, 1/2 tsp. salt, and 1/8 tsp. pepper. Add in spinach and onions, 1/2 pound Gruyere cheese, shredded, and crumbled bacon. Pour all into a greased quiche pan or deep pie plate, and bake at 350 F, and bake one hour.

Banana Bread

Banana Bread

2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed ripe banana (about 3)
1/3 c. plain, low-fat yogurt
1 tsp. vanilla extract
cooking spray

Preheat oven to 350 F.

Lightly scoop flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl. Cream with a mixer until well blended. Add the eggs, one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture into dry mixture; beat at low speed, just until moistened. Pour batter into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 350 f for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely.

Banana- Blueberry Coffeecake

*Banana- Blueberry Coffeecake*

1/2 c. butter
1/2 c. sugar
1 3/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. nutmeg
2 eggs, beaten
2 ripe bananas, mashed
1/4 c. milk
1 tsp. vanilla
3/4 c. fresh or frozen blueberries


Beat butter with an electric mixer for 30 seconds to soften. Add sugar; beat until well combined. Add 3/4 cup of the flour; stir just until mixture resembles course crumbs. Reserve 3/4 cup.

Combine remaining 1 cup flour, baking powder, salt, baking soda, and nutmeg. Stir into remaining butter mixture. Combine eggs, mashed bananas, milk, and vanilla. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Turn into a greased, 8 x 8 inch baking pan. Sprinkle with the reserved crumb mixture. Bake in a 375 F oven for 25 to 30 minutes. Serve warm. Makes 9 servings.

Pumpkin Pancakes

We love breakfast for supper, and these really hit the spot last night when it was cold and rainy.

Pumpkin Pancakes

2 c. all-purpose flour ( I used freshly ground soft winter wheat flour)
3 Tbls. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1 1/2 c. buttermilk
1 cup pumpkin puree ( I used fresh, cooked pumpkin )
1 egg
2 Tbls. vegetable oil
1 Tbls. vinegar

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.

In a separate bowl, mix together the buttermilk, pumpkin, egg, oil, and vinegar. Stir the flour mixture into the wet mixture until just combined.

Heat a lightly greased griddle over medium heat. Pour a 1/4 c. measuring cup full of batter onto the griddle for each pancake. When pancake is full of bubbles, and you think it needs flipped, wait another minute before doing so. Flip, and cook until browned on the other side. These do take slightly longer to cook than traditional pancakes. Serve with real maple syrup.

Strawberry Cream Cheese Scones

Scones:

2 c. all-purpose flour

2/3 c. granulated sugar

1 Tbls. baking powder

1/4 tsp. salt

2 Tbls. lemon zest

1/2 c. (1 stick) unsalted butter

4 oz. cream cheese, slightly softened

1 large egg

1 1/2 teaspoons pure vanilla extract

2 Tbls. honey

1/2 c. buttermilk or half and half

1 1/2 c. diced strawberries

1/3 c. all-purpose flour

Honey-Lemon Glaze:

1 c. powdered sugar

2 Tbls. honey

2 + Tbls. fresh lemon juice (enough to make glaze a favorable consistency)

Combine flour, sugar, baking powder, salt and zest in a large bowl. Cut in butter and cream cheese with a pastry bender until crumbs are no larger than a pea.

In a separate bowl, combine egg, milk, vanilla, and honey. Make a well in the flour mixture, and pour the egg mixture in. Stir until just combined.

Toss diced strawberries with last 1/3 c. flour. Gently, stir berries into dough. Turn out on a lightly floured surface, and knead gently, taking care to keep the strawberries intact. Form into an 8 inch round. (DO NOT ROLL!)

Cut round into 8 even sections, as for a pie. Transfer scones to a parchment covered baking sheet, and bake at 400 F for 18-22 minutes, until lightly browned. Remove scones to a cooling rack.

Combine glaze ingredients, adding lemon juice slowly. Drizzle over cooled scones.

Coffee-Chocolate Chip Scones

2 c. unbleached all-purpose flour

3 Tbls. natural cane sugar

1 Tbls. baking powder

1 stick COLD, unsalted butter

1/2 c. homemade yogurt

1 egg, slightly beaten

1/2 tsp. vanilla

1 tsp. instant coffee granules

1/2 c. chocolate chips

Glaze:

2/3 c. powdered sugar

2-3 Tbls. brewed coffee plus 1 tsp. instant coffee granules

1/2 tsp. vanilla

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, and baking powder. Using a pastry blender, cut cold butter into mixture until there are no pieces bigger than a pea.

In a small bowl, combine egg, yogurt, vanilla, and instant coffee granules. The granules won't dissolve completely.

Add wet ingredients to dry ingredients and stir gently until just combined. Add chocolate chips, and stir gently. (Your hands may be the best way to go at this point. )

Turn onto a lightly floured surface and knead dough gently, and pat forming dough into a circle about 1 inch thick. Cut, as a pie, into 8 pieces. Place scones onto prepared baking sheet, being sure not to let them touch. Bake 12-15 minutes until golden brown.

Combine all glaze ingredients, stirring until smooth. You may want to add a little more powdered sugar, depending on how thick you like your glaze.

Remove scones from the oven, and place on a cooling rack. You can place the parchment paper underneath to catch the dripping glaze. Let cool about 10 minutes before drizzling glaze over the tops.

Date-Nut Scones

2 c. plus 1/4 c. all-purpose flour

1/3 c. brown sugar

1 1/2 Tbls. baking powder

1 tsp. salt

1 stick cold unsalted butter

3/4 c. heavy cream

1 egg, lightly beaten

1 tsp. vanilla

2/3 c. chopped dates

1/2 cup chopped walnuts

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine 2 cups flour, sugar, baking powder, and salt. Cut in butter, with a pastry blender or forks until the largest piece of butter is no larger than a pea.

In a separate smaller bowl, combine the egg, heavy cream, and vanilla.

Combine the chopped dates and extra 1/4 c. of flour. Add wet ingredients to the dry mixture. Add in flour covered dates and chopped walnuts. Stir until well combined. The batter will be lumpy! Don't worry, it's supposed to be this way.

Turn the dough out onto a well floured surface, and knead it into a ball. Flour your hands, and press the dough into a circle, about 1 inch thick. Cut circle into 8 even triangles, like a pie. Carefully transfer scones to parchment paper lined baking sheet, leaving at least two inches between them. Bake for 18-22 minutes until the tops are lightly browned and insides are set. Remove scones to a wire cooling rack, and cool for 15 minutes.

Hard Boiled Eggs

First, bring your water to a boil, then by carefully using a slotted spoon, drop the eggs down into the water. Set your timer for 10 minutes.

After 10 minutes, turn off the heat and let the eggs sit in the water for 5 minutes. Pour off the hot water and add COLD water to cover the eggs.

After a few minutes, pour off this water and add more cold water.

Oatmeal Banana Walnut Scones

Scones:

2 c. all-purpose flour

1 c. plus 1/2 c. oatmeal

3 Tbls. natural cane sugar

1 Tbls. baking powder

1/2 tsp. salt

2 very ripe bananas

1 cup buttermilk

5 Tbls. butter

1 tsp. vanilla

1 egg, beaten

Glaze:

3/4 c. confectioners sugar

2-3 Tbls. milk

1/8 tsp. vanilla

chopped walnuts

Preheat oven to 4oo degrees F. Prepare a baking sheet by lining it with parchment paper.

Process one cup of the oatmeal in the food processor until it resembles flour. Mash the bananas.

In a large bowl, combine flour, processed oatmeal, sugar, baking powder and salt. Cut in the butter with a pastry blender or a fork until largest pieces of butter are the size of peas.

In a smaller bowl, combine the beaten egg, buttermilk, and vanilla. Add alternately with mashed bananas to the dry ingredients, mixing after each addition. Stir in additional 1/2 c. oatmeal.

Turn dough out onto floured surface and knead into a ball. Pat into a circle about 1 inch thick. Cut circle into eight equal triangles. Carefully transfer scones to the prepared baking sheet.

Bake for 20 minutes, until lightly browned. Remove scones to a wire cooling rack. Let cool for 15 minutes.

Whisk confectioners sugar, milk, and vanilla together. Drizzle over scones and immediately sprinkle with chopped walnuts.

Cranberry Orange Scones

Scones:

2 c. plus 1/4 c. unbleached all-purpose flour

3 Tbls. sugar

1 1/2 Tbls. baking powder

1 tsp. salt

1 Tbls. grated orange zest

1 stick unsalted butter

2 eggs

1/2 c. heavy cream

1/2 c. homemade yogurt

1/4 tsp. orange extract

1/2 c. dried cranberries

1 egg, beaten with 1 Tbls. milk, for egg wash

2 Tbls. natural cane sugar

Glaze:

3/4 c. confectioners sugar

4 tsp. freshly squeezed orange juice

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine 2 cups flour, sugar, baking powder, salt, and orange zest. Cut in butter, with a pastry blender or forks until the largest piece of butter is no larger than a pea.

In a separate smaller bowl, combine the eggs, heavy cream, yogurt, and orange extract.

Combine the dried cranberries and extra 1/4 c. of flour. Add wet ingredients to the dry mixture. Add in flour covered cranberries. Stir until well combined. The batter will be lumpy! Don't worry, it's supposed to be this way.

Turn the dough out onto a well floured surface, and knead it into a ball. Flour your hands, and press the dough into a circle, about 1 inch thick. Cut circle into 8 even triangles, like a pie. Carefully transfer scones to parchment paper line baking sheet, leaving at least two inches between them.

Beat an egg with 1 Tbls. milk and brush tops of scones with egg wash mixture. Sprinkle with 2 Tbls. natural cane sugar.

Bake for 20- 25 minutes until the tops are lightly browned and insides are set. Remove scones to a wire cooling rack, and cool for 15 minutes.

Whisk confectioners sugar and orange juice together and drizzle over scones.

Cherry Almond Scones

Scones:

2 c. plus 1/4 c. unbleached all-purpose flour

3 Tbls. sugar

1 1/2 Tbls. baking powder

1 tsp. salt

1 stick unsalted butter

2 eggs

1/2 c. heavy cream

1/4 tsp. pure almond extract

1/2 c. homemade yogurt

1/2 c. dried tart cherries

Glaze:

3/4 c. confectioners sugar

2-3 Tbls. milk

1/8 tsp. pure almond extract

1/3 c. slivered almonds, toasted

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine 2 cups flour, sugar, baking powder, and salt. Cut in butter, with a pastry blender or forks until the largest piece of butter is no larger than a pea.

In a separate smaller bowl, combine the eggs, heavy cream, yogurt, and almond extract.

Combine the dried tart cherries and extra 1/4 c. of flour. Add wet ingredients to the dry mixture. Add in flour covered cherries. Stir until well combined. The batter will be lumpy! Don't worry, it's supposed to be this way.

Turn the dough out onto a well floured surface, and knead it into a ball. Flour your hands, and press the dough into a circle, about 1 inch thick. Cut circle into 8 even triangles, like a pie. Carefully transfer scones to parchment paper lined baking sheet, leaving at least two inches between them. Bake for 20- 25 minutes until the tops are lightly browned and insides are set. Remove scones to a wire cooling rack, and cool for 15 minutes.

Whisk together the confectioners sugar, milk, and almond extract. Drizzle over scones and sprinkle with slivered almonds.

If desired, mix another 3/4 c. confectioners sugar, and 2-3 Tbls. maraschino cherry juice, and drizzle over the top.

Hungarian Nut Roll

Dough:

1 cake yeast or 2 1/4 tsp. active dry yeast

2 Tbls. warm milk

3 c. flour

1/4 c. salty butter

6 egg yolks

1 c. sour cream

1/2 tsp. salt

2 Tbls. powdered sugar

Filling:

3 c. ground nuts- pecans or walnuts are perfect or poppy seeds (use MUCH less!)

1 c. sugar

2 tsp. vanilla

2 Tbls. melted butter

Dissolve yeast in 2 Tbls. warm milk- set aside.

Combine flour, sugar, and salt. Cut butter in with a pastry blender as for pie dough. Mix egg yolks, sour cream, and yeast mixture. Add to dry ingredient mixture. Knead for 2-3 minutes. Wrap in plastic wrap and chill for 2 hours.

Divide dough into four pieces. Roll each piece out thin (1/8") on lightly floured surface. Spread filling over pastry. Roll, (not too tightly) folding in edges as you go.

Place nut rolls onto an ungreased cookie sheet, and bake at 350 for 40 to 45 minutes. Remove to a cooling rack.

These freeze well, too.

Baked Oatmeal II

This is now my preferred recipe. Less sugar, and tastes great!

Cream together:

2 Tbls. butter

3/8 c. sugar

2 eggs

Mix, and add to above:

3 c. oatmeal (NOT quick oats)

2 tsp. baking powder

1 tsp. salt

1 c. milk

You may mix in fresh fruit before baking if you wish. To this recipe, I added 1/2 c. blueberries and 1/2 c. cranberries.

Pour all into a greased 9x 9 baking dish and bake at 350 F for 25 minutes. Serve with milk if desired.

Spiced Pumpkin Scones

Scones

2 c. all purpose flour

1/4 c. brown sugar

3 Tbls. natural cane sugar

1 Tbls. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. cloves

1/2 tsp. ground ginger

6 Tbls. cold butter

1/2 c. canned pumpkin (not pumpkin pie filling, as it has spices added)

3 Tbls. homemade yogurt

1 large egg

1/4 tsp. orange extract

Glaze

1 c. powdered sugar

2 Tbls. milk

Spiced Glaze

1 c. powdered sugar

1 1/2 Tbls. milk

1/4 tsp. cinnamon

1/8 tsp. ground nutmeg

pinch of ginger

pinch of cloves

Preheat oven to 425 F. Line a baking sheet with parchment paper.

Combine flour, sugars, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Using a pastry blender, cut butter into dry ingredients. Set aside.

In a separate bowl, whisk together pumpkin, yogurt, egg, and orange extract. Fold wet ingredients into dry. Form the dough into a ball.

Pat dough out on a floured surface, forming into a circle. Cut into 8 wedges. Place scones on parchment covered baking sheet, and bake for 14- 16 minutes. Cool on wire rack.

Prepare glaze. Drizzle over warm scones. Let cool. Prepare spiced glaze, and drizzle over cooled scones.

Zested Blueberry Scones

2 c. flour

1/8 c. natural cane sugar

1 Tbls. baking powder

1/2 tsp. salt

Mix above ingredients.

5 Tbls. butter

Cut into above mixture until crumbled well.

In a separate bowl, mix:

1 egg, beaten

1/4 c. milk

1/4 c. blueberry yogurt

1/8 tsp. orange zest

Mix wet ingredients well, then add to dry ingredients. Knead lightly, adding flour if needed. Turn out onto floured surface, gently knead in :

1/2 c. frozen blueberries

Form into circle. Cut in 8 wedges. Place on greased or parchment covered cookie sheet.

Bake at 425 F for 12-15 minutes until golden brown.

Serve warm, or cool and glaze with powdered sugar glaze, jam, or lemon curd.

Vanilla Yogurt

Jan, a reader, emailed to ask me why this recipe wasn't on Mama's Fixins. Did I prefer the first recipe, or this one that I had posted at Unless the Lord. THIS is the one that I make several times a week for my own family. The other yogurt recipe is great, too, but my family prefers the sweeter, vanilla version. You could still make this version minus the sugar and vanilla to make it plain if you like.

Vanilla Yogurt

8 cups whole milk
1 cup heavy whipping cream
1 packet unflavored gelatin
3/4 cup sugar
1 1/2 tsp. vanilla

1/2 c plain yogurt

Preheat the crockpot on high. On the stovetop, combine milk, heavy cream, sugar, gelatin and vanilla in a large pot. Bring to 200 F, stirring constantly. Remove from heat. Place pot in a sink filled with ice water, stir constantly until milk mixture is 115 F. Spoon out 2 cups, and whisk in plain yogurt. Add all to crockpot, unplug, and cover with bath towels for insulation. Let sit for 8 hours. Uncover and refrigerate.

Yogurt

8 c whole milk

1/2 c. plain yogurt

3 Tbls. nonfat dry milk

Preheat crockpot on low. 

Heat milk on stove top to 200 F, stirring constantly as not to burn. Place warmed milk in crockpot, and let cool to 115 F. Whisk in yogurt, and dry milk. Cover. 

Unplug crockpot, and wrap in bath towels. Let rest for 8 hours. 

Refrigerate. If desired, line colander with coffee filter, and set over a bowl. Spoon yogurt into colander, and let whey drain. 

 

Raised Waffles

*Raised Waffles*

In a large mixing bowl mix
1/2 c. water
and 1 T. yeast.

While the yeast is dissolving, melt
1 stick butter in
2 c. milk.
Let cool until comfortable to touch, so you don't kill the yeast.

When cool, add milk and butter mixture to yeast, along with:
1 t. salt
1 t. sugar
2 c. whole wheat flour
and use a rotary beater to smooth the lumps out.

Cover tightly with plastic wrap and let sit on the counter overnight.

In the morning, mix in 
2 eggs
and 1/4 t. baking soda.



If you have to keep them warm for a few minutes before serving, slide waffles directly onto the oven rack with the oven turned on as low as possible. They'll stay crisp that way. Under no circumstances should you stack them or cover them on a platter!

Recipe originally found at Pleasant View Schoolhouse

Apple Cinnamon Raisin French Toast Strata

• 1 (1 pound) loaf cinnamon raisin bread, cubed
• 1 (4 ounce) package cream cheese, softened
• 2 cups diced, peeled apples
• 8 eggs, beaten
  
• 1 1/4 cups half-and-half
  
• 1 1/4 cups skim milk
  
• 6 tablespoons butter, melted
• 1/4 cup maple syrup
• 1 tsp. vanilla

Grease a 9 x 13 baking dish. Spread cream cheese thinly over bread slices. Stack slices, and cut to cube the bread. Layer half the bread cubes in the baking dish. Place diced apples over first layer of bread cubes. Top with remaining bread cubes.

Combine eggs, half-and-half, milk, melted butter, maple syrup, and vanilla. Pour over all other ingredients. Cover and refrigerate over night, or at least two hours.

Preheat oven to 325 F. Remove cover from strata, and place in the oven. Bake for about 45 minutes. Let stand 10 minutes before cutting. Serve with more maple syrup.

Baked Oatmeal (for Ginger!)

Wow! My first request for a recipe. I'm so pleased that she thought to ask ME!
So Ginger, here is my recipe. I hope that it is as good as what you had at the coffee shop.

Baked Oatmeal

1 1/2 cups quick oats
1/2 cup sugar
1/2 cup milk
1/4 cup melted butter
1 egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla

Mix all ingredients. Spread in a greased 9x13 pan. Bake at 350 F for 25- 30 minutes. Spoon into bowls and top with fruit and milk.

I like to bake some apples with a little cinnamon and sugar sprinkled on them, and place those on top when serving.