Tutorial to follow soon.
Have a wonderful weekend!
Judy :)
October 15, 2011
October 7, 2011
Quiche Lorraine
This recipe for quiche dates back to my childhood. I remember first having quiche probably when I was around 10 years old. My brother, Jon, brought this recipe home when he was in high school. His French class was cooking french dishes. He was assigned quiche and needed to prepare it and bring it to school. I don't remember if he actually made it (probably did...he is a wonderful cook today) or if mom did. I do remember mom fixed it a few times after the French class project. I love it!
When we were married, I went through Mom's recipes and copied my favorites. This is one of them. I am a great lover of breakfast dishes especially eggs, bacon and cheese so this is a perfect dish for my appetite. It is wonderful for breakfast, lunch or supper...a real crowd pleaser.
Quiche Lorraine
9 inch pie crust
6 slices bacon
1 onion, chopped
1 cup grated cheese
4 eggs
3/4 cup milk
3/4 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon cayenne
dash of pepper
dash of nutmeg
Bake pie crust for 5 minutes. Chop bacon and fry until crisp. Remove from skillet. In fat, saute onion. Spread onion, crumbled bacon, and grated cheese in pie shell. In bowl, lightly beat eggs. Add milk, cream, and seasonings. Pour in pie shell. Place on cookie sheet and bake at 350 degrees for 25 - 35 minutes until firm.
Serves: 8
I will often fry my bacon and onion, shred my cheese, and place in uncooked pie shell in the refrigerator the night before. In the morning, remove the pie shell and let it come to room temperature while you prepare the eggs, milk, cream and seasonings. Bake per the directions above.
Be sure to use the heavy cream and don't skimp with milk or half and half. The cream adds to the silky texture of this quiche which is why it is so outstanding! I also use Vermont White Sharp Cheddar Cheese. You get a great cheddar flavor without any fake yellow coloring. I shred the cheese by hand so it is extra creamy, too.
Tip: There is a wonderful pie tutorial on The Pioneer Woman's website. Check it out if you have ever had trouble making pie crusts or wanted to learn. I plan to try this soon.
Blessings!
Judy :)
This is one of the most requested recipes I bring to work when we celebrate birthdays with breakfast. The last birthday we celebrated my boss, Tim, decided we should cut the quiche into four servings for the four of us employees. Filled us up perfectly...hence his comment below that we figured out it only serves 4. :)
When we were married, I went through Mom's recipes and copied my favorites. This is one of them. I am a great lover of breakfast dishes especially eggs, bacon and cheese so this is a perfect dish for my appetite. It is wonderful for breakfast, lunch or supper...a real crowd pleaser.
Quiche Lorraine
9 inch pie crust
6 slices bacon
1 onion, chopped
1 cup grated cheese
4 eggs
3/4 cup milk
3/4 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon cayenne
dash of pepper
dash of nutmeg
Bake pie crust for 5 minutes. Chop bacon and fry until crisp. Remove from skillet. In fat, saute onion. Spread onion, crumbled bacon, and grated cheese in pie shell. In bowl, lightly beat eggs. Add milk, cream, and seasonings. Pour in pie shell. Place on cookie sheet and bake at 350 degrees for 25 - 35 minutes until firm.
Serves: 8
I will often fry my bacon and onion, shred my cheese, and place in uncooked pie shell in the refrigerator the night before. In the morning, remove the pie shell and let it come to room temperature while you prepare the eggs, milk, cream and seasonings. Bake per the directions above.
Be sure to use the heavy cream and don't skimp with milk or half and half. The cream adds to the silky texture of this quiche which is why it is so outstanding! I also use Vermont White Sharp Cheddar Cheese. You get a great cheddar flavor without any fake yellow coloring. I shred the cheese by hand so it is extra creamy, too.
Tip: There is a wonderful pie tutorial on The Pioneer Woman's website. Check it out if you have ever had trouble making pie crusts or wanted to learn. I plan to try this soon.
Blessings!
Judy :)
This is one of the most requested recipes I bring to work when we celebrate birthdays with breakfast. The last birthday we celebrated my boss, Tim, decided we should cut the quiche into four servings for the four of us employees. Filled us up perfectly...hence his comment below that we figured out it only serves 4. :)
October 6, 2011
Fall Lamb Season 2011
Our first fall lambs were born yesterday morning...twins!
I stood at my kitchen window
quickly eating my baked oatmeal
while I watched the first lamb being nuzzled by its mom,
standing up, and taking his first shaky steps.
A great way to start the morning!
He had quite the cocky attitude by the afternoon!
Blessings!
Judy :)
October 2, 2011
Baked Oatmeal
I found this recipe at Karen Ehman's blog probably about a year ago but had never tried it. In her article, she said it was her daughter's favorite breakfast growing up and it made a wonderful Sunday breakfast to eat on the go. The word "go" was what drew me to this recipe besides the fact that we really do eat a lot of oatmeal. Oatmeal is one of those "good for you" foods.
Last weekend, Joseph and a friend came home from college. I fixed this at the last minute on Saturday night to be ready for breakfast on Sunday morning. The finished recipe reminded me somewhat of Quaker Oatmeal To Go. You remember those square oatmeal bars that are softer and thicker than a cookie. Quaker advertised them as a bowl of oatmeal you can eat on the go. This is much better. They can be eaten on their own, or with milk or yogurt poured over them. I enjoy having them on hand during the week for a quick breakfast before leaving for work. I have made this recipe two more times this week just because it is healthy, fast, not too sweet, and just plain delicious.
The night before, combine the following in a large glass bowl. Cover and refrigerate.
3 cups old fashioned oats (not quick oats)
1/2 cup melted butter
1 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 cups regular buttermilk (I have also used a Silk Milk product -- any of them would be fine.)
In the morning, let mixture stand at room temperature for five minutes. Add:
2 beaten eggs
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 to 1 cup optional add-ins: chopped, peeled apples; raisins; nuts; chopped, peeled peaches; chopped bananas; chunky old-fashioned peanut butter...whatever your heart desires!
Spread in greased 9 by 9 pan. Bake for 25-30 minutes at 350 degrees. Cut into squares. Eat as is or top with milk, cream, or yogurt. Serves 8.
The picture above shows the baked oatmeal I made for breakfast this morning. I added dark chocolate chips (remember dark chocolate is healthy in moderation), pecans, and a little bit of vanilla. Another great add-in I made this week was blueberries and walnuts. I have cut this recipe in half each time I have made it and it has come out just fine. As you can see above, a half recipe bakes well in a small cast iron skillet. You can also melt your butter for the top step in the skillet and then the skillet is already greased for your baking in the morning. When I made the recipe last night, I only had half of the amount of brown sugar so I finished it with a little bit of honey...equally delicious!
I will leave you with a picture of our dachshund, Gibson. He was on the back porch begging for a treat from my husband while I was taking pictures. Couldn't resist the picture opportunity!
Enjoy!
Judy :)
Linking with Simply...This. That & The Other's "Sweet Treat Saturday".
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Last weekend, Joseph and a friend came home from college. I fixed this at the last minute on Saturday night to be ready for breakfast on Sunday morning. The finished recipe reminded me somewhat of Quaker Oatmeal To Go. You remember those square oatmeal bars that are softer and thicker than a cookie. Quaker advertised them as a bowl of oatmeal you can eat on the go. This is much better. They can be eaten on their own, or with milk or yogurt poured over them. I enjoy having them on hand during the week for a quick breakfast before leaving for work. I have made this recipe two more times this week just because it is healthy, fast, not too sweet, and just plain delicious.
The night before, combine the following in a large glass bowl. Cover and refrigerate.
3 cups old fashioned oats (not quick oats)
1/2 cup melted butter
1 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 cups regular buttermilk (I have also used a Silk Milk product -- any of them would be fine.)
In the morning, let mixture stand at room temperature for five minutes. Add:
2 beaten eggs
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 to 1 cup optional add-ins: chopped, peeled apples; raisins; nuts; chopped, peeled peaches; chopped bananas; chunky old-fashioned peanut butter...whatever your heart desires!
Spread in greased 9 by 9 pan. Bake for 25-30 minutes at 350 degrees. Cut into squares. Eat as is or top with milk, cream, or yogurt. Serves 8.
The picture above shows the baked oatmeal I made for breakfast this morning. I added dark chocolate chips (remember dark chocolate is healthy in moderation), pecans, and a little bit of vanilla. Another great add-in I made this week was blueberries and walnuts. I have cut this recipe in half each time I have made it and it has come out just fine. As you can see above, a half recipe bakes well in a small cast iron skillet. You can also melt your butter for the top step in the skillet and then the skillet is already greased for your baking in the morning. When I made the recipe last night, I only had half of the amount of brown sugar so I finished it with a little bit of honey...equally delicious!
I will leave you with a picture of our dachshund, Gibson. He was on the back porch begging for a treat from my husband while I was taking pictures. Couldn't resist the picture opportunity!
Enjoy!
Judy :)
Linking with Simply...This. That & The Other's "Sweet Treat Saturday".
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