Quiche- Lorraine

Posted by on Apr 22, 2012 in Recipes | Comments Off on Quiche- Lorraine

Quiche Lorraine

Quiche- Lorraine
Serves: 6-8 servings
Prep time:
Cook time:
Total time:
  • 1 bottom pie crust
  • 6 slices of bacon
  • 1 small onion chopped
  • 4 eggs
  • 1⅓ C half and half
  • 3 slices of pasteurized Swiss cheese
  • 3 slices of regular hard Swiss cheese
  • Dash of nutmeg
  • 1 tsp butter
  1. Mix and roll out a pie crust and form on the bottom of a pie shell (my favorite, or use a preformed store bought one).
  2. Prick bottom with a fork then bake at 425 degrees for 10 minutes.
  3. Meanwhile, cook and crumble 6 slices of bacon.
  4. Sauté in a small frying pan the chopped onion in 1 tsp of butter.
  5. Layer the slices of soft Swiss cheese with the hard Swiss cheese, and then grate together. (This works so much better that having a pile of soft cheese and a pile of hard cheese. The quiche sets up more uniformly this way.)
  6. Sprinkle ⅔ of the cheese on the bottom of the pie crust.
  7. Then sprinkle a little nutmeg on it.
  8. Layer the onion, bacon, and rest of Swiss cheese on top.
  9. Beat your eggs and half and half well and pour on top.
  10. Bake an additional 30-45 minutes until done.
  11. Let set for 5 minutes before serving.
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Dip- Apricot Fruit Dip

Posted by on Apr 8, 2012 in Recipes | Comments Off on Dip- Apricot Fruit Dip

Apricot Fruit Dip with Award Winning Apricot Walnut Bread

Apricot Fruit Dip with Award Winning Apricot Walnut Bread

Dip- Apricot Fruit Dip
Recipe type: Dip
Prep time:
Total time:
Apricot Fruit Dip with Award Winning Apricot Walnut Bread
  • 8 oz package of cream cheese
  • 6 oz of cool whip
  • 12 oz jar of apricot preserves
  1. Softened cream cheese in the microwave.
  2. Beat with a spatula until smooth.
  3. Add cool whip, beat until smooth.
  4. Add preserves to taste, mix, and refrigerate until needed.
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Pancakes- Tender, Plain & Melt in Your Mouth

Posted by on Mar 13, 2012 in Recipes | 1 comment

Tender Pancakes

Pancakes- Tender, Plain & Melt in Your Mouth
I've experimented with a lot of pancakes in my time. Two pancake recipes won awards, both of those recipes have a lot of STUFF in them. The recipe here, is simply the best plain pancake I have ever eaten. I bought Gale Gand's Brunch!, at a national B&B convention (PAII) two years ago, and after reading it, went out and bought her four other cookbooks as well. The wonderful thing about Brunch! is, in a lot of cases, she will give you the basic recipe, then you flip the page and she has 3-4 alternatives to the basic recipe. At any rate, she says the secret ingredient to these pancake's is the potato starch. Claims it is also the secret ingredient to Krispy Kreme doughnuts! With no further ado-
  • ⅔ C all-purpose flour
  • ⅓ C potato starch (check in your grocery specialty section)
  • 1 Tbsp sugar
  • ⅜ tsp salt
  • 1½ Tbsp baking powder
  • 1 large egg
  • 1 C whole milk (I used half and half)
  • 2 Tbsp canola oil
  • Unsalted butter for cooking, (I used regular and it was fine!)
  1. Combine flour, potato starch, sugar, salt, and baking powder.
  2. In a separate bowl, beat the egg with a fork and then mix in the milk and oil.
  3. Pour over the dry ingredients, and combine with a wooden spoon or plastic spatula just until evenly moistened. Don't over beat, there will be lumps.
  4. Heat a griddle until water flicked on it sizzles.
  5. Add some butter to the griddle and spoon about 3 Tbsp of batter on the griddle.
  6. Cook about 3 minutes, until the top has stopped bubbling and no longer looks wet, and the bottom is slightly browned. Flip and cook the second side 2-3 minutes.
  7. Plate and add a little butter and syrup on top. They will melt in your mouth.

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Soup- Creamy Winter Squash

Posted by on Feb 26, 2012 in Recipes | 1 comment

Pumpkin Winter Squash Soup with Toasted Pumpkin Seeds

Pumpkin Winter Squash Soup with Toasted Pumpkin Seeds


Soup- Creamy Winter Squash
Serves: 6
Each fall, we put up a fair sized seasonal display- pumpkins, gourds, mums, baskets, etc.- at our Townsend TN Bed and Breakfast's front entrance. While it is lovely, you can thank pesky raccoons for this recipe. They found us a couple of years ago and started nibbling on all the edibles. AND they wouldn’t clear their plate, a nibble here, and a nibble there. Kind of like "Taste of Chicago", little bites to taste everything. It was driving my mom crazy, and she started bringing some untouched gourds inside. One day she sat down and started reading James McNair’s cookbook, Squash, and came up with Creamy Winter Squash Soup. The pumpkin shown has been sitting on our laundry room counter for 3 months. Had a soup supper last night at church so, Mom decided to give me a little more folding space in the laundry room and whacked into it!
  • 4 Tbsp butter
  • 1 medium to large onion, chopped
  • (original recipe called for 1 C of chopped leeks and ½ C of chopped shallots)
  • 1-½ pounds pumpkin or other winter squash, which is about 3 C pureed cook pumpkin
  • 1-quart chicken stock
  • 1 C whipping cream or half and half
  • 1 C orange juice, I like the OJ with heavy pulp or fresh squeeze your own and zest
  • it before you squeeze it reserving the zest for the garnish below.
  • 1 tsp ground ginger
  • Salt to taste
  • Fresh round white pepper to taste
  • For Garnish:
  • Cream fraiche or sour cream
  • Toasted pumpkin seeds or
  • Toasted hazelnuts
  • Maybe some orange zest
  1. Squashes other than pumpkin may be used (butternut or hubbard or buttercup) with good results.
  2. Cut up your pumpkin into large pieces, maybe 4 or 5, and scoop out the seeds and stringy portion.
  3. Place on a cookie sheet with sides, and put a cup or so of water on the tray, cover with foil and cook at 350° until tender but still holds its shape. Remove from oven.
  4. In a large heavy saucepan, melt your butter over medium high heat.
  5. Add onion and sauté till tender about 8 minutes.
  6. Scoop out the pumpkin from the shell and add to the pot along with the chicken stock or broth.
  7. Bring to a boil, cover and reduce heat to simmer until squash is very tender, about 30 minutes.
  8. We use a Hamilton Hand Blender right in the pot and beat until smooth. (If you don’t have a hand blender, transfer to a blender in batches and blend.) Add cream, orange juice and spices. Place over medium heat until hot, but don’t boil.
  9. TIP: If you want to toast the pumpkin seeds, you could spend all day trying to get the stringy orange stuff off. Instead place a half a cup in a colander and run cool water over them. It will separate the seeds from the orange stuff and you can pick the orange stringy stuff right out. Place the seeds on a cookie sheet with sides. Sprinkle generously with salt and bake in a 300° oven till crisp. Check every 10 minutes and stir with a spatula. Don’t worry about drying the seeds before placing them in the oven, the moisture helps.


Winter Squash, Pumpkin

Winter Squash, Pumpkin

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Breakfast- Spinach Mushroom Frittata

Posted by on Feb 19, 2012 in Recipes | 6 comments

Spinach Mushroom Frittata

Breakfast- Spinach Mushroom Frittata
Serves: 4-8 servings
Prep time:
Cook time:
Total time:
This will serve 4 to 8 people depending on what else you are serving with it. You can increase it to 16 eggs for 8 people and leave the other ingredient the same quantities.
  • 1 T olive oil
  • 1 clove garlic minced
  • 3 oz fresh spinach
  • 4-6 oz fresh mushrooms, sliced
  • 1- 10 oz can mild diced tomatoes & green chilies, drained, I use Rotel
  • ¼ tsp salt
  • ¼ tsp pepper
  • 12 large eggs beaten
  • ¾ C half and half, optional
  • ¾ cup feta cheese crumbled
  1. Saute garlic in olive oil, 30 seconds on medium heat in an oven proof Teflon pan.
  2. Add mushrooms and saute for another 10 minutes, until browned.
  3. Add spinach for 1-2 minutes till wilted.
  4. Add tomatoes and stir.
  5. Beat the eggs and salt and pepper together along with the half and half if using it (it makes it creamier) and add to frying pan.
  6. Sprinkle feta cheese over mixture.
  7. Semi-cook (for 3 to 5 minutes) pulling away from sides and bottoms of pan occasionally with a spatula. You are going for big curds here, not stirring it.
  8. When ¾ set, place in a 350 oven for 10-20 minutes till puffy and golden.
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Breakfast- Sausage Crouton Egg Tomato Casserole

Posted by on Feb 5, 2012 in Recipes | Comments Off on Breakfast- Sausage Crouton Egg Tomato Casserole

Sausage Tomatoes Eggs Cheese Crouton Casserole

Breakfast- Sausage Crouton Egg Tomato Casserole
Serves: 10-12 servings
Prep time:
Cook time:
Total time:
  • 1 pound bulk pork sausage
  • 1 pound bulk Italian Sausage
  • 1 medium green pepper, chopped
  • 1 C sliced fresh mushrooms
  • ½ C chopped onion
  • 2 ½ C onion and garlic croutons
  • 8 eggs
  • 1 ½ C milk or half and half
  • 1 C (4oz) shredded mozzarella cheese
  • 1 C (4oz) shredded cheddar cheese
  • 4 Roma Tomatoes, thinly sliced
  • ½ C grated Romano or Parmesan cheese
  1. In a large skillet, cook both sausages until meat is browned.
  2. Drain well in a colander, pressing on it with paper towels.
  3. Saute onion and green pepper.
  4. Spray a 9X13 glass casserole dish.
  5. Place croutons in bottom of dish.
  6. Place the meat on top of the croutons.
  7. Top with onion and green pepper mixture.
  8. Saute the mushrooms briefly in the skillet and place on top of the onions and green peppers in the casserole dish.
  9. Beat eggs with milk or half and half and pour on top.
  10. Cover with saran wrap and let sit 8 hours or overnight in the fridge.
  11. Remove from fridge 30 minutes before baking.
  12. Place in a 300 degree oven for 1 hour.
  13. Remove and sprinkle cheddar cheese on top, then the mozzarella.
  14. Spread tomatoes on top of that and lastly the Romano cheese.
  15. If you have some fresh chives sprinkle a few of those on top.
  16. Put back in the oven for about 20 minutes.
  17. When you remove it from the oven let it stand for 5-10 minutes before slicing and serving.
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