2 C chopped cooked ham
½ C chopped onion
½C chopped green or red peppers
1 T olive oil
8 flour tortillas
2 C shredded cheddar cheese
2 C half and half
1 T all-purpose flour
¼ t garlic powder
½ t hot sauce
1C shredded cheddar cheese
8 sprigs of rosemary
In a skillet with the olive oil sauté the onion and green pepper for a couple of minutes then add the ham for another minute. Divide into eighths and place down the center of each tortilla. Place ¼ cupful of cheese on top and roll up tightly.
Spray a 9X13X2 pan with cooking spray. Place rolled up tortillas, seam side down. Mix eggs, cream, flour, garlic powder and hot sauce with an electric beater, and then pour the liquid over the tortillas. Cover with plastic wrap and refrigerate overnight.
In the morning, remove ½ hour before putting in a preheated 375 degree oven, uncovered. Bake about 45 minutes then sprinkle with 1 cup cheese. When melted, take out and garnish with salsa, sour cream and a sprig of rosemary! Yield: four to eight servings.
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Gracehill Bed and Breakfast, Townsend, TN
4 medium tomatoes
¼ medium onion
fresh basil leaves
¼ C. olive oil
¼ C. rice vinegar
¼ tsp garlic salt
1 tsp. Sugar
Whisk together olive oil, vinegar, garlic salt and sugar. Chunk tomatoes, and slice onions very thin. Snip with scissors the basil into 1/2 inch pieces. Layer the tomatoes, onions, and basil. Pour mixture on top. Garnish with a few big basil leaves. Serves four.Read More
Kathy’s Note: What is nice about this recipe is you can make as little or as much as you would like. Plus it freezes well. You can make an 8″ pie (serves 6 easily) or 9 to 10″ pie (serves 8 to 10 easily) or little individual oval Pyrex ramekins. Once made, they can be baked or frozen and baked later. For speed on a busy morning, you can mix dry ingredients ahead of time.
- 1 pound lard
- cold milk
- 6 cups flour
- 1 beaten egg yolk
- 2 teaspoons of salt
Cut lard, flour and salt into each other using a pastry blender. Then divide up in 2 or 3 containers and place in the refrigerator. This will keep for months and will make 2 to 3 pies. When ready to make one take out one container and pour into a cold bowl and stir in with a fork enough cold milk to form a ball and leave the sides of the bowl. Divide into 2 pieces, roll out on a floured surface and place in the bottom of the pastry dish. Fill with filling below, then roll out rest of pie dough and top. Brush the top with beaten egg yolk. Cut a few slits. I take the left over rolled out dough and cut hearts out of it for “romance package guests” or cookie cutters of leaves for others. Place cut outs on top of the top crust. The crust with the egg yolk brushed on becomes a deep golden brown while the cut outs will remain lighter letting them stand out better.
- 1/2 cup granulated sugar
- 3 granny smith apples sliced thin
- 1/2 cup packed brown sugar
- 1 or 2 16oz packages of bulk pork sausage for an 8″ pie or 4 ramekins
- 1/3 cup flour
- 1 teaspoon ground cinnamon
- 1/2 cup chopped onion
- 1/4 teaspoon ground nutmeg
Mix dry ingredients above well. This is plenty for a 9 to 10″ pie. I usually double this and store in a plastic bag. When I make an 8 ” pie or individual little ramekins I use just what I need to heavily coat the apples. Use 2 1/2 to 3 apples for a 9 to 10 ” pie, 2 for an 8″ pie and half an apple for each individual pie. Brown sausage and onion together. Drain well placing the browned sausage in a sieve and pressing on it with a spoon. Put a layer of the sausage mixture on the bottom of the pie dough. Place a layer of coated apples on top of it, then more sausage and finish with another layer of apples before placing the top pie crust on. Fold and roll the top edge under the lower edge, pressing on the rim to seal. Flute edges. Bake for 30 minutes at 425 then reduce temperature to 350 and bake another 30 minutes.
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½ of 8 oz can of almond paste
3T and 1½ t sugar, divided
3 oz cream cheese, cut into ½ inch cubes
1 large egg yolk
1 t vanilla extract
1- 15 oz can of lite apricot halves (or those in heavy syrup)
¼ cup apricot jam, heated in microwave
Pie crust dough, see below
3 crushed amaretti cookies (Italian macaroons) or if you can’t find these use a little flake coconut.
Preheat oven to 400 degrees F. Blend almond paste and 3 T sugar in a food processor until finely chopped. Add cream cheese, egg yolk, and vanilla and blend until filling is smooth.
This original recipe calls for 1 refrigerated pie crust (half of a 15 oz package) room temperature. Says to unroll crust on heavy rimmed backing sheet, spread filling over crust leaving a 1 ½ inch plain border which you then fold back up and over the filling. Instead I make my own pie crust dough and use a large tart pan. The edges look a lot crisper and it bakes more evenly.
The crust I use has a ratio of 6 cups of flour, 1 pound of lard, and 2 t of salt. About two cups of this mixture will make a large tart bottom. Use very cold water to form ball and roll out. The rest of the dry ingredients can be refrigerated for future use.
Spread your filling on the rolled out piecrust dough. Drain the apricots and cut into strips. Arrange apricot slices pinwheel fashion on the filling in a spoke pattern in 2 concentric circles. Dribble apricot jam on top and sprinkle with remaining sugar. Bake until crust is golden about 43 minutes. A few minutes before taking out of the oven sprinkle the crushed cookies or flake coconut on top. Cool and serve warm or at room temp.Read More
- 2 cups of flour (sift before measuring)
- 1 teaspoon of salt
- 1/4 cup powdered sugar
- 3 teaspoons of baking powder
- ¼ cup butter very soft
- 3 eggs
- 1 ¾ cup half and half (goat milk may be substituted for lactose intolerant guests)
- 8oz of goat cheese
- 1 tsp lemon extract
- 2 cups fresh or frozen blueberries (read second tip below before using frozen)
Mix with an electric mixer softened butter, half and half, and eggs. Crumble goat cheese into mix and blend together, some lumps are okay. Add lemon extract and all dry ingredients except flour and beat. Briefly beat in flour just until mixed, again some lumps are okay. At this point the batter maybe refrigerated for several hours.
TIPS: I use a 1.5oz ladle (filled) for scooping out the batter to stay consistent. Other than the batter not being too thin or too thick, probably the most important thing is the temperature of your griddle. Your griddle is hot enough if water will spatter when dropped on it. If it just boils it’s not hot enough. I use a scant amount of generic spray pan release on the griddle. Once the batter is on the griddle, I drop the blueberries onto the 4″ circle of pancake batter. You can also garnish the plate with blueberries. Or, don’t put any on top of the batter at all and just put them on top of the finished pancakes. If you eat the pancakes without blueberries you can taste the lemon a little bit more. You can make these pancakes without the lemon extract but I think the lemon really accents the blueberries. This recipe is great for lactose intolerant guests, just substitute goats milks for the half and half. For syrup you can use regular maple syrup or blueberry syrup.
TIPS FOR FREEZING BLUEBERRIES: I pick blueberries every summer and freeze them for use all year long. The trick to freezing them is to use an orchard where they don’t spray any of their bushes. After picking, DO NOT WASH them, furthermore, spread them out on trays and let them air dry for a day. When they are totally dry, pick out any remaining stems or leaves as you place them into plastic containers. They will last for a year or better in the freezer. You can take these right out of the freezer (they will be loose, not stuck together), measure out what you need and put the rest back in the freezer. The frozen fruit you buy in the store can be wet and mushy because of the preservatives and they are frozen when they are damp.
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