RSS Feed

Category Archives: recipes

hoppin’ tomorrow

HOPPIN’ JOHN 

Ingredients

  • 1 cup small dried black-eyed peas {I will soak the peas overnight}
  • 5 to 6 cups water
  • 1 dried hot pepper (optional)
  • 1 smoked ham hock (I will be using the left-over Christmas ham)
  • 1 medium onion, chopped (about 3/4 cup)
  • 1 cup long-grain white rice {will probably omit the rice – which means it won’t really hop!}

Preparation

Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy — about 1 1/2 hours — or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.

Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.

 

Our favorite pound cake

 

OUR FAVORITE POUND CAKE

 

Yield: Makes 10 to 12 servings

active time: 20 min

total time: 3 1/2 hr (includes cooling)

Ingredients

  • 2 sticks (1 cup) unsalted butter, softened, plus more for buttering pan
  • 3 cups sifted cake flour (not self-rising; sift before measuring) plus more for dusting
  • 3/4 teaspoon salt
  • 3 cups sugar
  • 7 large eggs, at room temperature 30 minutes
  • 2 teaspoons vanilla
  • 1 cup heavy cream
  • Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Preparation

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (the flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Cooks’ note: Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.

 

Christmas Eve Breakfast

STUFFED FRENCH TOAST

For the French Toast

1 loaf firm Italian-style bread {I sometimes use French bread – which was what I used this morning}

12 smoked bacon strips, cooked {today I used center cut bacon – for that was what was I had in the refrigerator!}

6 slices Cheddar cheese, each about 2 inches square, at room temperature {I LOVE cheese and thus used a full slice, folded in half}

3 eggs

6 tablespoons milk

¼ teaspoon ground nutmeg

¼ teaspoon salt

5 tablespoons butter or margarine

PREPARING THE BREAD

1.       Slice off 1 end from the loaf of bread.  To form bread pockets, use a serrated bread knife to cut a slit ½ inch from the end and three-quarters of the way through the loaf; then slice all the way through the loaf, ½ inch from the slit, making a 1-inch pocketed slice.

2.       Continue cutting pockets and slices into the loaf, making a total of 6 pocketed slices.

MAKING THE FRENCH TOAST

1.       Wrap 2 bacon slices around 1 slice of Cheddar, making sure the cheese is completely covered; insert into the pocket of 1 bread slice.  Repeat with remaining bacon, cheese and bread pockets.

2.       In a shallow bowl, lightly beat eggs and milk; add nutmeg and salt.

3.       On a griddle or large frying pan, melt 3 tablespoons butter over medium heat.  Working with 3 sandwiches at a time, dip each sandwich into the egg mixture, turning to coat both sides.  Let excess egg mixture drip back into the bowl.

4.       Place 3 egg-coated sandwiches on the griddle; cook over medium heat until lightly golden on the bottoms, about 2 minutes.  Using a spatula, turn each sandwich over, reduce heat to medium-low and cook until golden brown, 3-5 minutes longer.  Add the remaining butter to the pan; repeat with the remaining egg-coated sandwiches.

KITCHEN TIPS

  • Day-old bread works best for this recipe.  If you must use fresh bread, refrigerate the loaf before slicing.  Then let the sliced bread stand at room temperature for a few minutes before cooking.
  • If you are using an electric griddle for the French toast (a convenient kitchen tool with a temperature control function), it should be heated to 350 degrees F – 375 degrees F.
  • Fruit is a good accompaniment to the French Toast (although the toast alone is satisfying and filling)

Maple Cupcakes

MAKE THE MAPLE CUPCAKES

Preheat the oven to 325 degrees F.  Line two 12-cup cupcake pans with paper liners.  [This time, I made mini-cupcakes.]

In a medium bowl, sift together the flour, baking powder, and salt.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbon like.  Turn the mixer to low and stream in the maple syrup.  Increase the speed to medium high and beat until the mixture is nearly uniform in color, about 3 minutes.

Add the egg yolks and egg, one at a time, and beat until just incorporated.  Scrape down the sides and bottom of the bowl.  Add half of the flour mixture and mix on low speed until incorporated.  Stream in the milk.  Stop the mixer; add the rest of the flour, then turn the mixer on until just combined.  Scrape down the sides and bottoms of the bowl and fold in the walnuts.

Fill the prepared cupcake pan about three-quarters full.  Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.  Note:  These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.

Allow the cupcakes to cool for 15 minutes in the cupcake pan, and then turn them out onto wire racks to cool completely.

MAKE THE CREAM CHEESE MAPLE FROSTING

In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth.  Add the cream cheese and beat until combined.

Add the sugar and the maple syrup and beat until smooth.  Be careful not to overbeat the frosting or it will lose structure.  (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day.  Let it soften at room temperature before using.)

ASSEMBLE THE CUPCAKES

There are many ways to frost a cupcake.  If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound.  If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake.  You can also use an offset spatula to frost the cupcakes.  Top with whole toasted walnuts.

Refrigerate any leftover cupcakes in an airtight container for up to 3 days.  Bring cupcakes to room temperature before serving.

Note:  I used pecans (for pecans were what I had!) rather than walnuts.

 

 




Baked Ziti

Baked Ziti

Ingredients

1 box Ziti, cooked according to package directions
2 links hot Italian sausage, cooked and sliced (I was unable to find hot Italian sausage this time – just used all mild)
2 links mild Italian sausage, cooked and sliced
1 container (15 oz.) part-skim ricotta cheese (I didn’t use the part-skim — went all the way with regular ricotta cheese – shame on me!)
Small can diced tomatoes
1/3 cup grated Parmesan cheese
1 egg, beaten
1/3 cup fresh chopped parsley
1 tablespoon garlic powder
Pinch of salt
Small can of tomato sauce (homemade or jarred)
1 ½ cups mozzarella cheese
Cooking spray (olive oil is best)

Instructions:

Preheat oven to 350 degrees.

Lightly spray a 9 x 13 baking dish with cooking oil.

In a medium bowl beat an egg. Add ricotta cheese, Parmesan cheese, chopped parsley, garlic powder, salt, mix thoroughly. Set aside.

Return drain Ziti to cooled pot and add the sausage and diced tomatoes;  mix thoroughly.  {I put the diced tomatoes in the cheese, parsley, spices mixture.}

Spoon half the Ziti and sausage mixture into the bottom of the prepared baking dish.

Spread the ricotta cheese mixture over the Ziti.

Sprinkle ½ cup mozzarella cheese over the ricotta cheese.

Spoon the rest of the Ziti over the mozzarella cheese.

Drizzle the reserved cup of tomato sauce over the top of the Ziti.

Sprinkle the rest of the mozzarella cheese over the top of the casserole.

Very lightly spray cooking spray on the mozzarella cheese.   This will aid in smoothly melting the cheese.

Bake uncovered for approximately 35 minutes until it is heated through and cheese has melted.

If cheese or Ziti start to get too dark, cover loosely with foil. Spray the bottom side of the foil with a little cooking spray to prevent the cheese from sticking to the foil.

TIP: Reynolds Wrap has a new non-stick foil  called “Release”  that is excellent.  Nothing sticks to it and it is perfect for things like this.

NOTE: I only had a cup of tomato sauce on hand; it would be best to have a cup of tomato sauce (at least a cup – perhaps a little more) along with the diced tomatoes in the sausage, Ziti, and tomato mixture.

oh yes!

This is definitely a KEEPER!

I should have doubled this recipe – for we DO like these cookies.

The recipe made about 2 1/2 dozen cookies.

FILLED PEANUT BUTTER COOKIES

1 1/2 cups quick oats

1/2 cup flour

1/2 cup sugar

1/2 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/2 cup honey roasted peanut putter

1/2 cup unsalted butter, softened

1 egg

For the filling:

1/2 cup confectioner’s sugar

1 cup smooth peanut butter

Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving about 2″ between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet.

While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.

On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie.  Place second cookie on top of filling and press together until filling just comes to the edges.  [I just spread some filling on a cookie –  then placed a second cookie on top and lightly pressed the cookies together.]

This slideshow requires JavaScript.

Gingersnaps

GINGERSNAPS

Yield : 4 dozen cookies

Ingredients

  • 18 tablespoons (9 ounces) butter, at room temperature
  • 1¼ cups packed light brown sugar
  • 2 eggs, at room temperature
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 2¼ cups flour
  • 2 teaspoons powdered ginger
  • 1½ teaspoons ground cloves
  • 1½ teaspoons ground cinnamon
  • ¼ cup molasses
  • 1 cup raw sugar (sometimes called demerara, coarse, or crystal sugar) or granulated sugar, for dusting

Directions

Cream the butter and incorporate the eggs.  Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute. Add the light brown sugar and beat on medium-high speed until the mixture becomes fluffy and lighter in color, 6 to 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs, one at a time, and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes.

Add the dry ingredients and molasses.

In a dry bowl, whisk together the dry ingredients. Add the dry mixture, all at once, to the butter mixture. Using a rubber spatula, fold together for a few turns. With the mixer on slow speed, mix the dough until thoroughly combined, 1 minute.

Add the molasses and mix until incorporated. Cover the dough in plastic wrap and refrigerate it for at least 2 hours.

Bake the cookies:

Preheat the oven to 350°F ½ hour before baking the cookies. Spray cookie sheets with oil and line with aluminum foil, parchment, or silicone pads, or use nonstick pans.

Place the raw sugar in a small bowl. Pinch off 1½-inch pieces of batter and roll into balls. Roll each ball in the sugar to coat. Arrange the cookies on the prepared sheet 2 inches apart and press your thumb in the center of each cookie to flatten it a bit. Bake until the cookies spread, crack a bit, and take on a dark golden brown color, 10 to 15 minutes. For even browning, rotate your cookie sheets from front to back and between each of the baking racks at least once while the cookies are baking.

Notes

Storage: These cookies will keep, sealed in a container, for 3 days.

Pumpkin Roll

PUMPKIN ROLL

Keep one of these rolls frozen, in slices, and bring some out when guests drop in.

Ingredients:

  • 3 Eggs
  • 1 cup Sugar
  • 2/3 cup Pumpkin
  • 1 teaspoon Lemon juice
  • 3/4 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt

Filling:

  • 8 ounces Cream cheese — softened
  • 4 tablespoons Butter — or margarine
  • 1 cup Powdered sugar
  • 1/2 teaspoon Vanilla

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll pumpkin cake when cool, and spread with filling.  Re-roll, and push aside the dish towel.  Unroll long sheet of waxed paper.  Put pumpkin roll on waxed paper.  Dust pumpkin roll with powdered sugar.  Twist ends of waxed paper like a piece of candy.

Put pumpkin roll in refrigerator and cool overnight.  Before slicing, dust with powdered sugar.  Serve chilled.

NOTES: I’ve not had good luck unrolling and rolling the cake when it is cool (it will often crack).  Quite likely, this is just due to my lack of  expertise; however, I’ve found that if I unroll when it is slightly warm, the cake doesn’t crack.

I rarely sprinkle powdered sugar on top of the roll once it is filled and re-rolled.

OPTIONS: After spreading the batter evenly in the pan, spread pecans evenly on top and press lightly into the batter.

The pumpkin roll freezes well.

ENJOY!

 


Tamale Pie

TAMALE PIE

12 SERVINGS

 

2 tablespoons vegetable oil

1 clove garlic, chopped

1 ½ cups chopped green bell pepper

1 cup chopped onion

1-pound ground beef

1 (15-ounce) can black olives, drained

1 (15-ounce) can tomato sauce

1 (16-ounce) can tomatoes

1 (12-ounce) can whole-kernel corn, drained

2 tablespoons chili powder, or more to taste

1 tablespoon sugar

1 ½ cups grated sharp Cheddar cheese

¾ cup yellow cornmeal

½ teaspoon salt

2 cups cold water

Sour cream (optional)

 

Heat the vegetable oil in a large skillet.  Sauté the garlic, bell pepper, and onion until tender.  Add the ground beef and cook until browned.  Stir in the olives.  Add the tomato sauce, tomatoes, corn, chili powder, and sugar; stir well.  Simmer for 20 minutes.  Remove from the heat; cool.  Stir in the cheese.  Pour the mixture into a 13-by-9-inch baking dish.

Preheat the oven to 375 degrees.

Combine the cornmeal, salt, and water in a small saucepan. Cook until thickened, stirring continuously.  Spread over top of mixture in the baking dish, sealing edges.  Bake for 40 minutes.

Serve with dollops of sour cream on top, if desired.  We skipped the sour cream but piled Frito Chips on top!

popovers

POPOVERS

1/4 teaspoon salt
1 cup flour
1 cup milk
2 eggs
1 tablespoon butter, melted

Sift flour and salt into a bowl.  Beat eggs with rotary beater, add milk, butter and sift in flour, beating only enough to make a smooth batter.

Fill hot greased gem pans 1/3 full of the mixture.  Bake in quick oven 450 degrees F. for 30 minutes, then at 350 degrees F. for 15 minutes or until firm, brown and popped.  Keep oven door closed while baking.

We buttered these – right of the oven – popped them open and poured a dab (or more!) of honey inside – ooooh – soooo good!

Oatmeal Cookies

OATMEAL COOKIES

3 eggs, beaten

1 cup raisins

1 teaspoon vanilla extract

1 cup butter, softened

1 cup brown sugar

1 cup white sugar

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons baking soda

2 cups rolled oats

¾ cup chopped pecans

In a small bowl, combine the eggs, raisins, and vanilla.  Cover and chill for 1 hour.

Preheat oven to 350 degrees F.

In a medium bowl, cream together the butter, brown sugar, and white sugar.  In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed.  Next, stir in the egg and raisin mixture, and then stir in the rolled oats and pecans.  Dough will be stiff.  Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until the edges are golden.  Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

He did it again!

As I was trying to complete a couple of projects yesterday, Dear Hubby took over the kitchen and made a delicious Shrimp Salad!

No photos of this scrumptious dish because we gobbled it up immediately!

Shrimp Salad

3/4 cup mayonnaise

1 teaspoon salt

2 teaspoons dry mustard

6 green onions, minced or diced

2 stalks celery, minced

1 teaspoon paprika

2 drops hot sauce

3 sprigs parsley, minced

2 pounds shrimp, boiled and peeled

Lettuce leaves

Hard-boiled eggs, halved

Combine the first 8 ingredients and pour over shrimp; refrigerate for 4-6 hours.
Serve on lettuce leaves and decorate with eggs.

OH SO GOOD!


 

Simple Banana Pudding

 

SIMPLE BANANA PUDDING

  • 1 cup sugar, plus 2 tablespoons
  • ½ cup all-purpose flour
  • 2 cups boiling water
  • 2 eggs, separated
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • Dash salt
  • 1 box vanilla wafers
  • 6 bananas, sliced

Preheat the oven to 325 degrees F.

For the sauce, mix 1-cup sugar and flour well.  Slowly add the boiling water, stirring constantly.  Cook over low heat until the mixture begins to thicken.  Stir in the beaten egg yolks.  Continue to cook until thick.  Add the butter, vanilla, and salt.  Let cool.

In a quart-size casserole, place a layer of vanilla wafers.  Cover with a layer of bananas, then a layer of sauce.  Beat the egg whites until stiff.  Add the remaining 2 tablespoons sugar.  Spread over the pudding and bake a few minutes until golden brown, keeping an eye on the topping.

Beef Stew with Wine

Beef Stew with Wine

1 pound bacon, cut into pieces

3 pounds boneless beef roast, cut into 1-inch cubes

½ cup flour, lightly seasoned with salt and black pepper

1 cup sliced shallots

2 ribs celery, cut into 1-inch pieces

2 large carrots, peeled, cut into 1-inch pieces

8 ounces cremini or white mushrooms, wiped clean, cut in half if large

2 cloves garlic, peeled and minced

1½ cups full-bodied red wine or 12 oz. stout beer

1 bay leaf

Salt and pepper to taste

1 tablespoon cornstarch mixed with 1 tablespoon water

Cooked noodles, rice or garlic mashed potatoes, optional, for serving

In a large skillet, cook the bacon until just crisp. Using a slotted spoon, remove bacon pieces, leaving the drippings in the skillet, and keep heated over medium heat. (Save bacon for another use.) Place beef cubes in a large bowl and sprinkle with seasoned flour. Toss to coat beef cubes lightly with flour.

Working in batches, brown the beef cubes on all sides in the bacon drippings. Remove to the slow cooker. In the skillet, sauté shallots, celery, carrots, mushrooms and garlic until lightly browned, about 5 minutes. Transfer to slow cooker. Add wine, bay leaf, salt and pepper and stir. Cover; cook for 7 to 9 hours on low setting (or 4 hours on high setting).

The meat should be falling-apart tender. About 30 minutes before serving, if sauce needs thickening, stir in cornstarch mixture. Cover and continue cooking until thickened. Remove bay leaf and serve stew with some sauce, over noodles, rice or mashed potatoes. Serves 6.

chicken noodle soup

Hearty Chicken Noodle Soup with Vegetables

Ingredients

6 lbs stewing chicken, chopped
1 onion, quartered
1 bay leaf
1 cup chopped fresh parsley
2 quarts water
2 carrots, sliced thinly
1 rib celery, sliced
5 chicken bouillon cubes
8 oz egg noodles
2 teaspoons salt
½ teaspoon black pepper
4 whole cloves
5 whole peppercorns
½ teaspoon dried thyme

Preparation:

Put the chicken, onion, bay leaf, parsley, water, carrots, celery, chicken bouillon cubes, salt, pepper, cloves, peppercorns, and thyme in a big soup pot and bring it to a boil.

Turn the heat down, cover the pot and simmer it for 2 ½ hours, or until the chicken is tender.

Take the chicken out of the broth and let it cool.

Take the bones out of the chicken and cut it into smaller chunks.

Skim the fat off the top of the soup.

Put the chicken back in the soup.

Bring the soup to a simmer, add the egg noodles then cover the pot, and cook until the noodles are tender.

This will take about 15 minutes.

Notes: used rotisserie chicken from H-E-B  (I just love the taste of this chicken!).  Didn’t have six pounds of chicken, either – probably about three pounds.

Wasn’t certain how we would like  the taste of cloves  for I had never put cloves in my chicken soup.

Very very good!


man in the kitchen!

HUBBY COOKS!

Country Style Fried Pies

Ingredients:

7 oz. package dried apricots, peaches or apples (DH used peach preserves)

2/3 cup sugar

1/2 cup water

1 Tablespoon butter

1 can of 10 biscuits (not flaky variety)

1 cup powdered sugar

2 teaspoons milk

2 drops good vanilla

cooking oil

In a saucepan, combine dried fruit, sugar and 1/2 cup water.  Cover and cook on medium high heat until soft and water has evaporated.  Mash with potato masher.  Stir in butter, then set aside to cool.

On a floured board, roll biscuits into thin circles.  Place 2 heaping tablespoons filling on one half of dough circle.

Fold over and crimp to seal.

Fry in skillet full of medium high oil, about 365 degrees.  You’ll need about an inch of oil depth, so as not to cook too quickly.

Turn when golden.

Place on paper towels to cool (hubby put on a plate . . . for the pies tended to stick to paper towels).  Mix powdered sugar with milk and drops of vanilla to make a thin glaze (DH omitted this step; the pies were sweet enough without the glaze).

Spread with wooden spoon over pies.  Sprinkle with additional powered sugar before packing/serving.

I have it soooo good!  A man in the kitchen who loves to cook!


every delicious bite


COCONUT PIE

2 cups milk

1 cup sugar

4 eggs

1/2 cup all-purpose flour

6 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup flaked coconut

In a blender or food processor, combine the milk, sugar, eggs, flour, butter, vanilla extract and salt.  Cover and blend for 10 seconds; scrape sides.  Blend another 10 seconds.  Add the coconut and blend for 2 more seconds.

Pour into a greased 10-inch pie plate.  Bake at 350 degrees F. for 50-55 minutes or until a knife inserted near center comes out clean.  Serve warm.  Refrigerate leftovers.

Crustless Cauliflower Quiche

Crustless Cauliflower Quiche

2 1/2 to 3 cups cauliflower florets, cooked
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon butter
1 tablespoon bread crumbs
1 tablespoon Parmesan Cheese, grated
5 eggs
1 cup milk
3/4 cup heavy cream
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1/2 teaspoon sea or kosher salt
1/8 teaspoon black pepper
8 ounces Swiss Cheese, shredded
5-6 slices Bacon, cooked, crumbled, optional

1. Preheat oven to 425 degrees F.

2. Butter a 9-inch pie pan and sprinkle evenly with bread crumbs and Parmesan.

3.Saute garlic in oil over low heat until fragrant.

4. Arrange the cooked cauliflower over bottom of dish. Sprinkle garlic over top, then bacon if using, then Swiss.

5. Whisk together the eggs, cream, milk, thyme, salt and pepper. Carefully and slowly pour over top of the cauliflower and cheese.

6. Bake for 30 minutes or until top is golden and set in the middle. Allow to cool 5 minutes before slicing. Serve as a side dish or as a main with a green salad and a slice of crusty bread.

Ginger Creams

I didn’t frost these cookies this time; I was under time constraints.  However, the cookies are good unfrosted as well as frosted.

GINGER CREAMS

1/2 cup sugar

1/2 cup hot water

1/2 cup dark molasses

1/4 cup butter (1/2 stick)

1 egg

Combine all the above ingredients.

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

In a separate bowl, combine the flour, soda, salt, ginger, cinnamon, nutmeg, and cloves.  Add to the cookie ingredients until well blended.  Drop by rounded teaspoons 2 inches apart onto a prepared cookie sheet.  Bake in a 375 degree F. oven for 10-15 minutes.

FROSTING

2 cups confectioners’ sugar

2 tablespoons butter, softened

3 tablespoons milk

1/2 teaspoon vanilla extract

Combine the confectioners’ sugar, softened butter, milk, and vanilla.  Frost the cookies.

Makes 1 dozen cookies (although I made about 2 dozen with this recipe).

Ginger Peach Pie

This slideshow requires JavaScript.

Ginger Peach Pie with Gingersnap Crust

7-8 cups of firm, ripe peaches, peeled, cut in a large dice
1 cup sugar
5 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon vanilla extract
2 teaspoons butter
1/3 cup crystallized ginger, minced

Crust:
1 + 1/2 cup fine gingersnap crumbs
5 tablespoons butter, melted

Topping:
1 cup all-purpose flour
1/2 cup brown sugar
1 stick (1/2 cup) of Butter

1. In a large saucepan carefully mix the peaches, sugar, flour, cinnamon and ginger together.  Allow to rest at room temperature for 30 minutes.  With a slotted spoon remove the peach pieces to a bowl. Bring the remaining liquid to a simmer over medium heat, reduce heat to low and when mixture starts to thicken stir in peaches. Cook for 5 minutes stirring often. Remove the pan from heat and stir in butter, vanilla and minced ginger. Stir to melt the butter and incorporate the ginger. Cool to room temperature.

2. Preheat oven to 400 degrees F. and place a baking sheet on bottom rack of oven to catch any escaping juices. For the crust combine the crumbs and melted butter together. Press evenly over the bottom of greased 9-inch pie pan. Pour in the cooled filling and spread evenly over the crust.

3. To make the topping add the flour and brown sugar to a medium bowl. Cut the butter lengthwise in half and then the halves in half again. Dice and add to bowl. Cut in using two knives in a scissor motion or with a pastry blender until mixture is crumbly.  Spread evenly over top of peaches.

4. Bake for 10 minutes, turn down heat to 350 and bake 30-35 minutes until top is golden brown. Cool on wire racks. Serve warm or cold with whip cream. Refrigerate leftovers.

Note: my pie dish was really not deep enough . . . but . . . one does what one has to do.  This certainly didn’t ruin the delicious flavor of this dish!