Crustless Goat Cheese & Asparagus Quiche

5 eggs
1 c. 1% milk
fresh ground pink peppercorns to taste

1 whole wheat tortilla

12 spears of Oven Roasted Asparagus
1/4 c. fresh goat cheese or Feta, crumbled

Preheat oven to 425.

Grease bottom & sides of shallow 8" glass pie plate. Place whole wheat tortilla in bottom of pie plate. Arrange asparagus in spiral pattern on top of tortilla. Scatter cheese evenly over the asparagus.

In large mixing bowl, combine milk, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy.

Gently pour egg mixture over arranged asparagus & cheese using a circular motion.

Bake at 425 for 10 minutes. Immediately reduce heat to 350; bake another 30 minutes, until knife inserted in center tests clean. Remove from oven; allow to set 5 - 10 minutes before serving.

Crustless Florentine Quiche

4 eggs
1 c. 1% milk
fresh ground pepper

1 whole wheat tortilla

1 1/2 c. shredded 5 Cheese Italian Blend

2 TBS olive oil
2 c. fresh baby spinach, stems removed, sliced into 1/4" strips
4 green onions, finely chopped

Preheat oven to 425.

Grease bottom & sides of shallow 8" glass pie plate. Place whole wheat tortilla in bottom of pie plate. Scatter cheese evenly over the tortilla.

In large mixing bowl, combine milk, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy.

In medium saute pan, heat olive oil over medium high heat. Add spinach & green onion & saute just until spinach wilts. Carefully spoon over cheese in lined pie plate.

Gently pour egg mixture over cheese & spinach.

Bake at 425 for 10 minutes. Immediately reduce heat to 350; bake another 30 minutes, until knife inserted in center tests clean. Remove from oven; allow to set 5 - 10 minutes before serving.

Mini Vanilla Bean Scones

Inspired by Starbucks (& the fact that the nearest one is a 20 minute drive!)

3/4 c. whipping cream
1/2 Madagascar Vanilla Bean Pod, split

1/2 tsp. vanilla extract

2 & 1/2 c. all-purpose flour
1 TBS baking powder
8 TBS (1 stick) cold unsalted butter
1/4 c. granulated sugar (use 1/3 c for slightly sweeter scones)

Heat oven to 425.

In micro-proof measuring cup, scrape vanilla seeds from the pod into the whipping cream; blend well. Heat in microwave until just warm. (40 seconds in mine). Set aside & allow to cool. When cooled, add vanilla extract & stir to combine.

In large mixing bowl, combine flour & baking powder into large bowl; mix well using fork.

Add butter and cut in with a pastry blender until the mixture looks like fine granules. Add sugar, toss to mix.

Form well in center of flour mixture. Add vanilla whipping cream and stir with a fork until a soft dough forms. Form dough into a ball, put on lightly floured board, and give 10 to 12 kneads. Form dough into even "log" shape.

To make triangular scones, cut dough "log" into 6 even pieces. Knead each lightly into a ball and turn smooth side up. Pat into a 6 inch circle, cut into 6 wedges. Place on ungreased cookie sheet-slightly apart for crisp sides, touching for soft sides.

Bake 9 minutes. Remove to wire rack immediately; cover loosely with clean dish towel or cloth napkin and cool completely.

Glaze:
3 c. powdered sugar
1 tsp. vanilla extract
4 TBS whipping cream (more if needed)

Mix all glaze ingredients until smooth. Set scones on wire rack over wax paper; spoon glaze over each, allowing to drip down sides to cover.

Allow glaze to harden (set in fridge to speed this step up). Store in airtight containers.

Blueberry Crumble Coffee Cake

2 TBS butter, softened
1/4 c. all purpose flour
1/4 c. oats
1/4 c. brown sugar
1/2 tsp. cinnamon

1/2 c. butter (1 stick), softened
1/2 c. sugar

1/2 tsp. vanilla
1 egg

2 c. all purpose flour (or 1 c. each all purpose & whole wheat)
2 & 1/2 tsp. baking powder

1/2 c. milk

1 & 1/2 c. fresh blueberries

Preheat oven to 350. Thoroughly grease 8x8 inch baking pan.

In small mixing bowl, combine 2 TBS butter, 1/4 c. flour, oats, brown sugar & cinnamon; blend with pastry blender or fork until mixture resembles coarse crumbs. Set aside.

In small bowl, combine 2 c. flour & baking powder. Set aside.

In large mixing bowl, beat 1/2 c. butter & sugar until light. Add egg & vanilla, beating well until combined. Add flour & milk alternately, beating until smooth after each addition.

Spread batter evenly in prepared pan; scatter blueberries evenly. Sprinkle reserved crumb mixture evenly over blueberries & batter.

Bake for 35-40 minutes or until center tests clean.

Cinnamon Rolls

This is one of those "no recipe" recipes. I don't have specific amounts because you just throw as you go!

1 recipe Sweet Yeast Dough (made with raisins if desired), divided into thirds

1 stick butter, melted (more if needed)
brown sugar
cinnamon
chopped walnuts (optional)

Generously grease several baking pans of your choice. (9 inch round for "plate" presentation, 9x13 or 8x8 for individual rolls)

On lightly floured surface, roll out 1/3 of dough into a large (12x24 or so) rectangle. (Have the longest part horizontal in front of you, the shorter side vertical.) The dough is very stretchy, so it will snap back a bit after rolling. You should end up with a thickness of about 1/4 inch.

Brush liberally with melted butter. Sprinkle a thin layer of brown sugar over the dough, leaving about 1/2 inch border. Sprinkle with cinnamon to cover. Add chopped nuts if desired, about 1/2 c.

To form the rolls, begin rolling by tucking about 1/4 inch towards the brown sugar mixture, starting in the middle & working your way to each end. Keep the roll tight, & continue to roll, tightening as you go. Press the seam tight when you finish the roll.

Using a sharp serrated knife, cut the roll into even pieces, about 1 inch in size. Place rolls in prepared pans. Give them room because they will almost double in size. (9 fit nicely in the smaller square pans, 12 in the 9x13, etc) Brush tops lightly with melted butter.

Repeat with remaining dough.

Cover with clean towel, place in warm spot & allow to rise again until nearly double, about 45 minutes.

Preheat oven to 375.

Remove towels & bake rolls for 12-16 minutes until tops are lightly brown & insides are no longer "doughy".

Cool in pans on wire rack for 10 minutes or so. Remove from pans; run a knife around the edges lightly to loosen, place a wire rack on top of the pan & flip. Immediately place another wire rack or serving plate on the bottom of rolls & flip back so they are right side up.

Glaze while still warm.

GLAZE:
2 c. powdered sugar
2 TBS milk*
1/2 tsp vanilla

Combine all ingredients in small bowl, stirring until smooth.

*substitute 2 TBS cold strong coffee if desired

Chocolate Bread (Great for Gifts!)

2/3 c. firmly packed brown sugar
1/2 c. butter (1 stick), softened
1 c. semi-sweet mini chocolate chips, melted
2 eggs
2 & 1/2 c. unbleached flour
1 & 1/2 c. applesauce
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
1/2 c. semi-sweet mini chocolate chips

*Optional: 1/2 c. chopped hazelnuts

Preheat oven to 350. Grease 5 mini-loaf pans (5-1/2 x 3 inch).

Combine brown sugar & butter in large mixing bowl. Beat at medium speed until creamy & light, 1 - 2 minutes. Add 1 c. melted mini chocolate chips & eggs. Continue beating until well mixed. Add flour, applesauce, baking powder, baking soda & vanilla. Beat on low speed until creamy, scraping bowl often. By hand, stir in 1/2 c. mini chocolate chips (& nuts if desired).

Spoon batter into mini loaf pans. Bake for 35-40 minutes or until center tests clean. Remove from oven to cool for 10 minutes; turn onto wire rack to cool completely.

Basic Quiche

Basic Quiche
1 & 1/2 c. Half & Half cream
4 eggs
fresh ground pepper

1/2 c. fresh grated Parmesan
1 c. mozzarella

embellishments of choice (see below)

Pastry lined deep dish pie dish; see Pastry Pie Crust recipe, line pie dish & chill until needed

Preheat oven to 425.

Scatter cheeses evenly over bottom of pastry lined pie dish; mozzarella on bottom, Parmesan sprinkled over.

In large mixing bowl, combine cream, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy. Pour over cheese (and embellishments of choice) in lined pie dish.

Bake at 425 for 15 minutes. Immediately reduce heat to 350 & bake another 30 minutes, until knife inserted in center tests clean. Remove from oven & allow to set 5 - 10 minutes before serving.

Embellishments to be layered over the cheese before egg mixture is poured over:

Quiche Florentine:
10 oz frozen chopped spinach, thoroughly drained
1 small onion, chopped & lightly sauteed in 1 TBS olive oil

Mediterranean Quiche:
1/2 c. Mediterranean olives, pitted & sliced
1/2 c. feta or goat cheese substituted for 1/2 c. of mozzarella
2 cloves garlic, minced
1 Roma tomato, seeded & chopped

Fiesta Quiche
1 c. canned black beans, rinsed & thoroughly drained
1 Roma tomato, seeded & chopped
1 small jalapeno pepper, seeded & chopped
1 small onion, chopped & lightly sauteed in 1 TBS olive oil
1 & 1/2 c. Monterey Jack cheese substituted for Parmesan & mozzarella
(optional: 1/4 c. black olives, pitted & sliced)

Denver Quiche
1 small onion, chopped & lightly sauteed in 1 TBS olive oil
3/4 c. chopped green pepper
1 Roma tomato, seeded & chopped
1 c. diced ham

Lemon Bread

2 c. unbleached flour
1 & 1/2 tsp. baking powder
1 & 1/2 c. sugar
3/4 c. canola oil
3 large eggs
3 TBS fresh grated lemon peel
3/4 c. toasted hazelnuts, finely ground
3/4 c. 1 % milk

1/2 c. fresh lemon juice
1/4 c. sugar

Preheat oven to 350. Butter & flour 2 large loaf pans, or 5 small ones.

In small bowl, combine flour & baking powder.

In large mixing bowl, combine sugar, oil, eggs & lemon peel. Beat mixture for 2 minutes on medium. Stir in nuts. Mix in dry ingredients & milk alternately in 2 batches each. (Flour mixture, beat, milk, beat, repeat.)

Divide batter evenly between pans. Bake until very light golden & tester comes out clean, about one hour for large loaves, 30 - 35 minutes for small. Remove from oven.

Prepare glaze. Stir lemon juice & sugar together in small bowl until all sugar dissolves.

Run sharp knife around edges of bread to loosen from pans. Brush generously with glaze, allowing glaze to run down the sides. Repeat until all glaze is applied.

Cool completely.

Turn out loaves. Wrap tightly with plastic wrap & refrigerate. They also freeze well for later use.

Banana Nut Bread

1/2 c. (1 stick) butter, softened
1 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. mashed bananas (2 - 3 ripe, but not over-ripe)
2 c. unbleached flour
3 tsp. baking powder
1 cup chopped walnuts

Preheat oven to 350.

Thoroughly grease 1 large loaf pan, or 4 small pans, or line 12 muffin cups with paper liners.

In large mixing bowl, cream butter & sugar on medium speed. Add eggs and vanilla; mix well. Blend in banana. Gently stir in flour & baking powder, do not overbeat. Fold in nuts.

Gently spoon into pan. (Or pans, or muffin cups.)

Bake large loaf for 1 hour, small loaves for 25 - 30 minutes, or muffins for 18 minutes. Bread should be light golden brown & center should test clean. Do not over bake, or you will have delicious but crumbly results!

Remove from pans immediately & cool on wire rack. Store tightly covered/wrapped in fridge or freeze for later use.

Chocolate Raspberry Spread

5 c. fully ripe red raspberries (about 4 pints), washed & drained
7 c. sugar
1 box fruit pectin
5 squares best quality unsweetened chocolate
1/2 tsp. butter

Thoroughly crush raspberries 1 c. at a time. Measure 5 c. into 6 qt. saucepan.

Wash 10* 8 oz. jam jars & matching lids & bands. Place lids in small saucepan, pour boiling water over & let stand until ready to fill jars. The hot water softens the rubber & helps create the seal.

Measure sugar into mixing bowl. Stir fruit pectin into fruit in saucepan. Add chocolate squares and butter. Bring mixture to a full and rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.

Quickly ladle into prepared jars, filling to within 1/8 inch of top.** Carefully wipe jar rims & threads. Cover with two piece lid & band. Screw bands tightly. Invert jars for 5 minutes, turn turn upright.

After jars are cool, check seals.

Allow at least one week for the spread to set properly.

This spread is wonderful over warm brownies, ice cream or simple scones (the chocolate chip ones too!)

*Recipe makes 8 - 10 jars.

**Seal only jars that are completely full. Store any extra spread in the refrigerator & eat within one week.

Scrambled Eggs

3 large eggs
1/4 c. milk
2 green onions (scallions), finely chopped
1/4 tsp. minced garlic
1 tsp. parsley flakes
fresh ground pepper

olive oil

shredded cheddar

In small bowl, whisk eggs until light & frothy. Add milk, onions, garlic, parsley & pepper. Mix well.

Heat 1 - 2 TBS olive oil in skillet on medium high . When hot, give egg mixture one last good whisk & pour into skillet. Let cook until sides begin to set. Fold gently from the outide in, allowing egg mixture to find dry pan area to cook on. Continue to fold in, creating nice size chunks of scrambled egg. Cook to desired dryness. (Brown them if cooking for dad!)

Sprinkle cheese over & allow to melt.

Serve on tortillas with Pace & Breakfast Potatoes, or with a nice side of toast, or pancakes.

*Also good with a bit of chopped tomato, green or red pepper, &/or ham mixed in when you add the milk mixture.

Blueberry Muffins (Just for Maven!)

1 & 3/4 c. unbleached flour
2/3 . sugar
1 TBS. baking powder
6 TBS butter (3/4 stick)
1 egg
1/2 c. milk
1 tsp. vanilla
1 c. blueberries (fresh or frozen)*

Preheat oven to 400. Line a dozen muffin cups with papers.

In large bowl, mix flour, sugar & baking powder. Cut butter into small chunks & blend in with pastry blender (or 2 knives, or a fork, or just use your fingers) until mixture resembles fine crumbs.

In small bowl, beat egg, milk and vanilla until blended.

Form well in center of flour mixture & pour in egg mixture. Stir gently until flour is moistened. (Batter will be lumpy.)

Fold blueberries into batter.

Spoon batter into muffin cups, filling 2/3 full.

Bake 18 minutes or so until muffins are just light golden & tester comes out clean. Do not over bake or they get crumbly. (Still tasty, but they make a mess.) Immediately remove muffins from pan & cool on wire rack. Resist urge to pop hot muffins in mouth, as hot blueberries can do serious damage!

*Raspberries are a rather tasty substitute! If using frozen berries, do not thaw.

Chocolate Chip Scones

2 & 1/2 c. all-purpose flour
1 TBS baking powder
8 TBS (1 stick) cold unsalted butter
1/4 c. granulated sugar (use 1/3 c for slightly sweeter scones)
3/4 c. milk
2/3 c. mini chocolate chips

Heat oven to 425. Put flour & baking powder into large bowl; stir to mix well.

Add butter and cut in with a pastry blender until the mixture looks like fine granules. Add sugar, toss to mix.

Add mini chocolate chips, tossing to blend.

Add milk and stir with a fork until a soft dough forms. Form dough into a ball, put on lightly floured board, and give 10 to 12 kneads.

To make triangular scones, cut dough in thirds. Knead each lightly into a ball and turn smooth side up. Pat into a 6 inch circle, cut into 6 wedges. Place on ungreased cookie sheet-slightly apart for crisp sides, touching for soft sides.

Bake 10 minutes. Put on a linen cloth or cotton dish towel on a wire rack; cover loosely with the cloth and cool completely.

Hard Boiled Eggs

Place eggs in saucepan. Cover with cold water.

Heat over medium to boiling.

Reduce to simmer, & cook for 11 minutes.

Immediately pour off water & run cold water over the eggs to stop them from cooking. (Read with "Clue" inflection.)

Let stand in cold water for at least 15 minutes.

Refrigerate for up to one week.

Crack, peel, salt (& pepper if desired) & eat.

Best Pancakes Ever!!! (Don't forget the vanilla!)

2 eggs
1 & 3/4 c. milk
1/4 c. oil
1 tsp. vanilla

1 & 3/4 c. flour
2 TBS. sugar
4 tsp. baking powder

Whisk eggs 'til frothy & light. Stir in milk, oil & vanilla, mixing well. Add flour, sugar & baking powder. Stir until smooth & most lumps have disappeared. Do not over do it.

Allow batter to "proof" while the griddle heats up. Set non-stick griddle or electric fry pan to 350., waiting 'til fully heated before adding batter.

Pour in 1/4 c. batter, allowing room to spread. Wait until batter forms bubbles that rise to the surface and burst. Gently flip pancake and allow to brown to a light golden. Flip onto plate. ("Flap" onto plate if making "flapjacks".)

If desired, add blueberries or mini chocolate chips to batter before proofing.

Pile on plate, pour on syrup, add sausage on side if desired. Don't forget a nice side of strawberries, orange slices or banana. Devour. Repeat as needed.