Friday, November 21, 2008

Quiche Lorraine

6 slices bacon
1 1/2 c. Swiss or Gruyere cheese, cut into slices about 1" x 2" (about 1/4" thick)
2 cups light cream (half and half)
3 eggs
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 unbaked 9-inch pie shell

Fry the bacon until crisp; place on paper towel to cool.  Crumble the bacon evenly over the bottom of the pie shell.  Arrange the cheese slices evenly over the bacon to cover.
Blend the cream well with eggs and spices.  Pour into the pie shell over the cheese.  Bake in 400 degree oven for 15 minutes.  Reduce the heat to 325 degrees and bake 30 minutes longer.  Top should be a light golden brown.  Serves 6.

Pie Shell
1 1/3 c. flour
1/2 tsp. salt
1/2 c. shortening
3-4 T. ice cold water
Mix first three ingredients until they are meal-like.  Add the water. Mix very lightly.  Roll out on floured surface.  Put in pie shell.  (Try not to touch the dough very much since your warm, oily hands will make the shell tough.)

Apple Cake

1 1/4 c. oil
2 c. sugar
3 eggs
3 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
3 c. chopped peeled apples

Mix first three ingredients.  Add rest of ingredients.  Mix on medium, until well beaten.  Pour in bundt pan.  Spread crisco (cooking spray, shortening) in pan and dust with sugar.  Bake at 350 degrees for 45 to 50 minutes.  Let sit for 5 minutes.  Cover with carmel sauce.

Carmel Sauce:
1 stick butter
1 c. brown sugar
1/4 c. canned milk
Bring to a full boil.  Take off heat and pour over cake.

Angel Food Cake

1 2/3 c. egg whites - let stand to room temperature
Sift and set aside:
1 cup flour
2 T. cornstarch
3/4 c. sugar
Beat egg whites and while beating add:
1/2 tsp. salt
1 1/2 tsp. cream tartar
1 tsp. almond flavoring
1 tsp. vanilla
Beat egg whites until stiff.
Sprinkle in while mixing:
1 cup sugar
Gradually fold in by hand the dry mixture.
Bake at 375 degrees in ungreased angel food cake pan for 35 - 40 minutes.

Sour Cream Coffee Cake

1 egg
1/2 c. sugar
1 T. melted butter
1 c. sour cream
1 tsp. vanilla
1 1/2 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt

Beat egg until frothy; beat in sugar and butter.  Cream until fluffy.  Add sour cream and vanilla. Blend well.  Sift dry ingredients together; add to sour cream mixture.  Blend thoroughly.  Pour into greased 8 inch square pan.  sprinkle brown sugar topping evenly over batter. Bake 375 degrees for 25-30 min.  Serves 6 - 8 people.

Brown Sugar Topping
Mix until crumbly:
1/2 c. brown sugar
2 T. flour
1/2 tsp. cinnamon
2 T. softened butter

Sour Cream Chocolate Cake - Jeff's specialty

Mix all ingredients one at a time on low for about 30 seconds between each ingredient, then mix on high for three minutes:
2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. melted chocolate
Bake at 350 degrees for 30 round pan; 40 minutes for oblong pans.

1/3 c. butter
3 oz. melted chocolate
Beat in 3 c. powdered sugar.  
Stir in 1/2 c. sour cream
2 tsp. vanilla

Banana Bread

7 (about 4 cups) large, ripe, mashed bananas
2 cups sugar
1 1/4 c. vegetable oil
3 eggs
4 1/2 cups bread flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

1.  Add sugar, oil and eggs to mashed bananas and mix for about five minutes.
2.  Gradually add flour, baking powder and baking soda  and mix until well incorporated.
3.  Add salt and vanilla extract and mix until incorporated.
4.  Bake in greased and floured standard loaf pans at 350 degrees for 45 minutes to 1 hour, or until a pick inserted in the center of the loaf comes out clean.

Bread and Butter Custard

Mix in blender:
4 beaten eggs
3 c. milk
1/4 c. sugar
1/2 tsp. vanilla
Pour in pyrex rectangle dish.  Butter bread slices, lay bread on top of egg mixture.  Sprinkle with cinnamon and nutmeg.  Bake at 400 degrees for 30 minutes.

German Pancakes

Melt about 4-5 T. butter in a cookie sheet in 450 degree oven.
Mix in blender:
6 eggs
1 c. milk
1 c. flour
1/2 t. salt
Pour in cookie sheet with melted or browned butter.  Bake at 425 - 450 degrees for 15 - 20 minutes.  Serve hot with maple syrup, fresh fruit, bottled peaches, yogurt, powdered sugar.

Orange Rolls

1 c. milk (scalded)
3 T. melted butter
1/2 c. sugar
1 c. flour
3 beaten eggs
1 yeast cake dissolved in 1/2 c. warm water
Let raise 1 1/2 hours.
3 c. flour or a little more
1 tsp. salt
Let raise another 1 1/2 hours.
Divide dough in two.  Add flour to handle without it being too sticky.  Roll out and spread with paste.  Roll and cut like cinnamon rolls.
Rind of 1 orange (2 T.)
1/2 c. sugar
1/2 cube butter
Bake at 420 degrees for 10 minutes.

Mom's Quick and Easy Biscuits

Sift together:
2 c. flour
4 tsp. baking powder
1/2 tsp. cream of tartar
1/2 tsp. salt
2 tsp. sugar
Add and mix into a "meal like" consistency
1/2 c. shortening
Mix together:
1 egg
2/3 c. milk and add to above mixture
Stir until stiff.  Drop onto cookie sheet like when you make cookies or roll out dough to 1/2" thickness. 
Cut and bake at 450 degrees. Bake 10 - 15 minutes.
(Sometimes I use half sour cream and half milk.)

Parkerhouse Rolls

2 c. milk - set aside
2 yeast cakes (or 2 T. yeast) in 1/4 c. water - set aside
2/3 c. sugar
1/2 c. shortening 
3 beaten eggs
1 heaping T. salt with above sugar, shortening mixture, yeast, milk, and enough flour to make a thick sponge - approximately 4-6 cups.  Let rise 10 minutes.  Add more flour and turn out on board.  (You will use 8 - 10 cups of flour total.)  Knead until surface is smooth and covered with tiny blisters. (Or mix in your bread mixer)  Place in oiled bowl.  Cover.  Let rise until slightly more than double in texture.  Punch down and let rest 10 minutes.  Roll out and shape into desire rolls.  Do not get too much flour in your rolls.  Keep dough about as soft as cookie dough, but so it is not sticky.
Bake at 400 degrees for 10 minutes.

Brown Sugar Muffins

1/2 c. shortening
1 c. brown sugar
1 egg
2 c. flour
1 tsp. soda
1 c. milk
2 tsp. vanilla
1 tsp. salt

Fill cupcake tins 1/2 full.  Bake 425 degrees for 8 - 10 minutes.


1.  Soften and set aside:
     2 yeast cakes
     1 c. warm water
2.  Scald:
     1 c. milk
3.  Add to milk:
     2 T. shortening
     1/2 c. sugar
4.  Beat 3 eggs; set aside
5.  Mix:
     6 c. flour
     1 tsp. salt
6.  Add eggs, milk and yeast to flour mixture.  Mix.  Dough will be soft.  Let rise once then roll and cut into diamond shape.  Let rise and fry in deep fat.  Makes about 50.  Takes approximately 2 hours to make.

Butter Dips

1/4 c. butter
1 1/2 c. flour
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
2/3 c. milk

Heat oven to 450 degrees and melt the butter in a square pan (9x9x1).  Remove as soon as the butter melts.  Sift flour in a bowl.  Stir in dry ingredients, add milk.  Stir 30 strokes with fork untildough clings together.  Turn out on floured board.  Knead lightly (about 10 times).  Roll out about 1/2 inch thick, cut into "bread stick" shapes.  Place in pan with the hot butter.  Bake 15 to 20 minutes.  Serve hot.  Leave in pan when out of oven to soak up butter.

Sugared Almonds

200 grams almonds
200 grams sugar
100 milliter water
1 tsp. vanilla
Boil water, sugar and almonds together.  Cook until it gets dry on medium heat.  Stir until the sugar starts to melt and you hear a popping noise.  Continue to stir until the sugar mixture sticks to the almonds.  Pour in a greased flat pan, spread the nuts out, and let cool.  Wash out pan with cold water after cooking the almonds.

Seared Ahi Tuna Peppered Steaks

yield: Serves 4

This recipe can be prepared in 45 minutes or less.A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor.


  • 4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
  • 1 tablespoon coarsely cracked black pepper
  • 2 teaspoons oriental sesame oil
  • 2 tablespoons soy sauce
  • 1/4 cup dry Sherry
  • 2 tablespoons chopped fresh chives or green onion tops


Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.

Thursday, November 20, 2008

Mom's Cinnamon Rolls

6 cups unbleached flour
1 cup powdered milk (noninstant) 1 1/2 c. instant
1 cup potato flakes
1/2 cup gluten flour
6 T. Saf Instant yeast
2 T. salt
5 cups warm/hot water
2/3 cup canola oil
2/3 cup. honey
6 eggs
Continue to add:
about 7 more cups of flour
Knead for about 5 minutes on 1 or 2 speed.  Check gluten's elasticity (roll small portion in a ball.  Flatten like a trampoline and see if it is boingy.  If not, do a little more mixing.)  Put in oiled bowl, let double in size.  Make rolls or bread. Let rise. Bake 350 degrees - bread 30 min.; rolls  10-15 minutes.  To make cinnamon rolls, roll out flat; spread melted butter all over; sprinkle on cinnamon, brown sugar, and raisins (if you want).  Roll, cut, bake.  Check at 12 minutes.  Cook to desired doneness.  
1/2 c. butter
6 oz. cream cheese
2 tsp. vanilla
4 1/2 c. powdered sugar
1/2 tsp. salt
Mix well with beaters and spread on warm cinnamon rolls.  

Monday, November 10, 2008

Mom's Muffins

1. Start the batter.
Read the method from start to finish and gather your ingredients before you start cooking.
Position a rack in the center of the oven and heat the oven to 350 F. Lightly oil or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2 3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.

1 pound (3 1/2 cups) unbleached all-purpose flour
4 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups granulated sugar
5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup creme fraiche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk at room temperature

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.
Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy) - there should still be quite a few streaks of dry flour.

2. Add your choice of flavorings, fruits, chocolate, and nuts.
Choose add-ins from the lists at right and below, sprinkle them on the batter, and fold them in until just combined (The batter will still be lumpy; don't try to smooth it out.) Don't overmix.

(Choose 1 or 2)
*Almond extract - 1/2 tsp.
*Ground cinnamon - 3/4 tsp.
*Coconut - 3/4 cup dried, sweetened,
shredded or flaked
*Crystallized ginger - 1/3 cup finely chopped
*Ground ginger - 3/4 tsp.
*Lemon zest - 2 tsp. finely grated
*Orange zest - 2 tsp. finely grated
*Vanilla extract - 1 tsp.

(Choose 1 or 2; 1 1/2 cups total)
*Apricot halves, fresh (or canned, drained very well and patted dry), coarsely chopped
*Bananas, thinly
*Blueberries, fresh or frozen (no need to thaw)
*Cranberries, fresh or frozen (no need to thaw), coarsely chopped
*Granny Smith apples, peeled and coarsely chopped
*Peaches, coarsely chopped
*Pears, coarsely chopped ( no need to peel)
*Pineapple, fresh (or canned, drained very well and patted dry), coarsely chopped
*Raspberries, fresh or frozen (no need to thaw)
*Chocolate chips

(If using, choose one, up to 3/4 cup)
*Pecan pieces, toasted
*Sliced almonds, toasted
*Walnut pieces, toasted

3. Fill the tin and bake the muffins. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together,) Let the tin cool on a rack for 15 to 20 minutes.

4. Make the glaze or sprinkle with crumbs. The glaze can be made up tot two days in advance; store in an airtight container at room temperature.

12 1/2 ounces (3 cups) confectioners' sugar
One of the glaze flavorings below

Put the confectioner's sugar in a small mixing bowl. add the glaze flavoring, choosing from the list below, and whisk until smooth. The glaze should be thin enough that it will drip off of a spoon; it it's more like a spreadable icing, thin it with water or the appropriate liquid, 1 tablespoon at a time.

*Plain - 6 T. water
*Maple - 1 cup pure maple syrup
*Lemon - 6 T. fresh lemon juice
*Orange - 6 T. fresh orange juice
*Pineapple - 6 T. pineapple juice
*Cinnamon - 6 T. water, 1/4 tsp. ground cinnamon
*Ginger - 6 T. water, 1/4 tsp. ground ginger

1/2 cup flour
1/2 cup sugar
4 T. softened butter
Mix ingredients with a fork. It will not be wet, but crumbly. Sprinkle on the tops of the uncooked muffins and bake.

5. Glaze the muffins (only if you have not put the crumb mixture on). When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. PUt the muffins o a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won't dry completely. The muffins are best served on the day they are made. If keeping longer, store in an airtight container.

1. Room temperature ingredients are key.
1. Don't overmix the batter
3. Overfill the cups.
4. A simple glaze or crumb topping finishes the muffins.

*Blueberries, lemon zest, lemon glaze
*Pineapple, coconut, pineapple glaze
*Bananas, walnuts, cinnamon glaze
*Cranberries, orange zest, pecans, orange glaze
*Apricots, almond extract, sliced almonds, plain glaze
*Pears, ground ginger, crystallized ginger, ginger glaze

Shrimp Scampi with Linguini

Shrimp Scampi with Linguini


  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large shallot, finely diced
  • 5 cloves garlic, sliced
  • Pinch red pepper flakes, optional
  • 20 large shrimp, about 1 pound, peeled and deveined, tail on
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 lemon, juiced
  • 1/4 cup finely chopped parsley leaves


For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Monday, November 3, 2008

Watermelon Fruit Salad

Chop into large cubes:
seedless watermelon
Put in shallow bowl or a plate with 2-3 inch sides.  Sprinkle on:
finely chopped and mixed together - 
fresh cilantro
fresh ginger
fresh mint
Pour on a little bit of Agave Nectar, squeeze on fresh lime juice from as many limes as you like, and sprinkle with shredded coconut.  Delicious and refreshing!