Muffin Quiche

These muffin shaped treats are a nice make ahead or on the go breakfast and are a good choice for Easter brunch. They are pretty on a plate and easy to reheat.  Variations might include adding chopped crisp bacon, crumbled cooked pork sausage or diced ham. Cheddar or Montery Jack Cheese  can be subbed for the Swiss.

Muffin Cup Quiche

One roll crescent roll dough
4 eggs
1/2 cup milk or half and half
1/3 cup diced red pepper or chopped pimiento
2 green onions, sliced thin
1/2 cup finely chopped smoked sausage
1 teaspoon dried thyme.
salt and freshly ground pepper
4 oz  Swiss cheese, shredded
Preheat the oven to 375F.
Spray a 12 serving muffin tin with cooking spray.
Pop open the crescent roll dough and separate the 8 triangles on a flat surface.Then lay the big end of each over 8 muffin cups, cutting the “tail” that is leftover.  You will use all these tails to make 4 more muffin cups. Press dough into muffin cups. The edges will be uneven, but after baking, create a rustic tart crust.
In a bowl, whisk eggs, milk, thyme, salt and pepper.
Divide vegetables and chopped sausage evenly between each muffin cup. Repeat with egg mixture and sprinkle grated cheese on top. Bake for 12 minutes, or until filling is set and crust beginning to brown.

Peach French Toast Bake

 

peachfrenchtoast

This is another great breakfast bake that you assemble the night before and bake before serving the next morning. To tell the truth, I have assembled it on the morning I am serving, but flavors are better blended when it sits in the refrigerator overnight. We used a jar of peaches from a shop in Wharton that was home canned from local peaches. But you can do this well with canned peaches. I also substituted a good whole grain bread for French bread.   If you freeze leftovers, be sure to reheat in your oven, not the microwave.

Peach French Toast Bake

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 2 tablespoons water
  • 1 can (29 ounces) sliced peaches, drained
  • 12 slices day-old French bread (3/4 inch thick)
  • 5 large eggs
  • 1-1/2 cups milk
  • 1 tablespoon vanilla extract.  Yes, that is 1 Tablespoon! 
  • Ground cinnamon
 In a small saucepan, bring brown sugar, butter, and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13×9-in. baking dish; top with peaches. Arrange bread over peaches.
In a large bowl, whisk the eggs, milk, and vanilla; evenly pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350° for 20 minutes. . Uncover; bake 25-30 minutes longer or until golden brown and a knife inserted near the center comes out clean. Serve warm with maple syrup.. Yield: 6-8 servings

Christmas Quiche

quicheWe are baking Christmas breads and Christmas cookies, so when I made this quiche a couple of nights ago, I dubbed it “Christmas Quiche.” Joe says it is my best effort for quiche so far, and I make alot of different ones, so this one is a keeper.  I have an old cookbook from The Museum of Fine Arts in Houston, Texas. One day I noticed a quiche recipe in it titled Quiche with Character.  I like recipe names that catch my eye, so modeled this recipe after that one. Adding chilies, green onions and olives with pimiento makes both appearance and flavor festive – a Christmas quiche!

Christmas Quiche

Pie  Crust for 9 inch pie (I used Pillsbury refrigerated crusts)

1 1/2 cups shredded Mexcian 4 Cheese blend ( Cheddar, monterey jack, asadero, queso quesadilla)

4 strips thick cut bacon, cooked, drained, and crumbled into small pieces

2 chopped green onions, including green tops

1 teaspoon Tony Chachere’s Creole seasoning

3 large eggs

1 cup half -and-half

1/2 cup heavy cream

3/4 teaspoon salt

4-5 drops Tobasco

1 4 ounce can chopped green chiles, drained

1/3 cup sliced green olives stuffed with pimiento

Line pie plate with crust and chill.  Preheat oven to 350 degrees.

Spread shredded cheese over bottom of pie shell.  Sprinkle with Creole Seasoning.

Add crumbled bacon.

Beat eggs and add cream, half and half, salt, Tabasco, chlies, olives, and green onions. Pour over cheese and bacon. Bake 45 minutes or until knife inserted in center comes out clean.

 

 

 

Blackberry Crisp

blackberrycrumbleUse blackberries, dewberries, raspberries, or blueberries (or a combination) in this old-fashioned crisp .A crisp is like a cobbler and depending on the fruit used can sometimes be called by names that make us smile –  pandowdy, grunt, slump, buckles, , croustade, bird’s nest pudding or crow’s nest pudding.  They are all simple variations of cobblers, and they are all based on seasonal fruits and berries, in other words, whatever fresh ingredients are readily at hand.  They are all homemade and simple to make and rely more on taste than fancy pastry preparation.

Early settlers of America were very good at improvising. When they first arrived, they brought their recipes with them, such as English steamed puddings.  When they could not find their favorite ingredients, they used what was available. That is how these traditional American dishes came about with such unusual names.

I made this one for a Saturday breakfast, but Joe can eat berry cobbler anytime!  It is tastiest when right out of the oven, and any leftovers never last long.

Blackberry Crisp

6 cups fresh Blackberries

1-2 Tablespoons light brown sugar

1 teaspoon grated lemon zest.

For Topping:

3/4 cup flour

3/4 cup packed light brown sugar

3/4 cup old-fashioned rolled oatmeal

1/2 teaspoon cinnamon

6 Tablespoons butter cut into small pieces

Preheat oven to 350 degrees.  Butter a deep baking dish. Combine berries, 2 Tablespoons sugar, and lemon zest in a bowl and pour into baking dish. In another bowl, combine flour, remaining sugar, oatmeal, and cinnamon. Add the butter bits and mix with hands until mixture is crumbly. Sprinkle on top of berry mixture and bake until lightly browned and crisp, about 35-40 minutes. Remove from oven and let stand for 5-10 minutes. Serve warm.

 

 

 

 

 

Ham and Swiss Quiche with Greek Yogurt

yogurtquiche

This quiche made a lovely Saturday morning breakfast for us, but it is just as good for lunch or a late supper.  I experimented with using a different ingredient and found that a cup of Greek Yogurt works well with other traditional quiche ingredients. I used a heaping cup of chopped ham here, but will try it soon with chopped fresh vegetables instead. Serve with fresh fruit or green salad tossed with a citrus vinaigrette.

Ham and Swiss Quiche with Greek Yogurt

1 9 or 10 inch pie unbaked pie crust

1 generous cup chopped ham

1 cup grated swiss cheese

1 shallot, sliced very thin

3 large eggs

1 cup Greek yogurt

2/3 cup milk

1/8 teaspoon nutmeg. (a pinch!)

1/2 teaspoon salt

freshly ground black pepper to taste

Preheat oven to 350 degrees.  Fit the unbaked pie crust into Quiche baking dish. Sprinkle chopped ham over bottom of crust, top with 3/4 of the grated cheese, reserving 1/4 cup. Scatter thinly sliced shallot over this mixture. In a medium bowl, beat eggs and add yogurt and milk with nutmeg,

In a medium bowl, beat eggs and add yogurt and milk with nutmeg, salt, and pepper..  Blend, then pour slowly over ham and cheese.  Top with remaining 1/4 cup cheese and sprinkle extra nutmeg over top if desired. Bake for 35-45 minutes or until knife inserted in center comes out clean.

Blueberry Breakfast Cake

blueberrybreakfastcakeThis recipe is available several places online.  I made it for the first time last week, but it won’t be the last time!  When blueberries are in season and available for good prices, I buy enough to freeze, so I used frozen blueberries which worked great.  Whether using fresh or frozen, be sure to put the berries in a ziploc bag with 1/4 cup flour and toss.  This keeps the berries from sinking to the bottom in a soggy clump. Then, fold the flour-coated fruit into the batter as the very last step before baking. This coating absorbs some of the liquid released by the fruit as it bakes and keeps the fruit in place until the crumb has set. This works for any fruit called for in a recipe as well as any other ingredients, like nuts, dried fruit, and chocolate chips. You can use this trick when baking muffins, cupcakes, scones, or any quick bread.

Blueberry Breakfast Cake

½ cup butter, room temperature

1 cup sugar, diviided (Save out 1 Tablespoon sugar for topping)

2 tsp. lemon zest or more — zest from 1 large lemon

1 egg

1 tsp. vanilla

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

Preheat the oven to 350ºF. Cream butter with lemon zest and  sugar until light and fluffy. Add the egg and vanilla and beat until combined.

In a ziploc bag,  toss the blueberries with ¼ cup of flour and set aside.

Combine the remaining flour, baking powder and salt and add to batter  a little at a time, alternating with the buttermilk.  Fold in the blueberries gently.

Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle with another tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness and if necessary, return to oven until toothpick comes out clean..

Blackberry Scones

BlackberryScones

Blackberries are best when you can pick them yourself (without chiggers) and eat them at their freshest. But I am very happy when I find them in season at good prices and begin to think of all the ways we will use them.  Favorite choices have always been a bowl of fresh berries, gleaming and popping with juice or baked in a crusty cobbler. Berry pies are not far behind, and we even toss them in salads. Until I made these easy drop scones, I had never mixed them into a heavy batter like this.  But this recipe is a keeper. It produced a baking sheet with a dozen big puffy scones, which disappeared very quickly!

Blackberry  Scones

2 cups all-purpose flour

1/4 cup sugar

1 Tbsp. baking powder

1/4 tsp. salt

1/3 cup butter, cut into small pieces

grated zest of one large lemon 

1 large egg

3/4 cup milk, or the amount necessary to make 1 cup after one large egg has been added to measuring cup.

a big handful of berries

extra sugar, for sprinkling

Preheat oven to 425F. In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and blend it with a fork,pastry blender or your fingers (or do it all in the food processor, if you have one), leaving some lumps no bigger than a pea.

Crack the egg into a measuring cup and add milk to make it a cup. Stir it together with a fork and add to the flour mixture; mixing until just barely combined. Add the berries and stir gently a couple more times, then drop the sticky dough in large spoonfuls onto a buttered or parchment-lined baking sheet. Sprinkle the tops with sugar.

Bake for about 20 minutes, or less if you made small scones, until golden. Reduce the oven heat by 25 degrees if baking on a dark baking sheet.

Mashed Potato Cinnamon Rolls

CinnamonRolls3

Many years ago, I was given a recipe for these big fluffy cinnamon rolls, with the curious ingredient of mashed potatoes!   If you have leftover mashed potatoes, this is one of the bet ways to use them!  They are light, fluffy, and smell heavenly while rising but even better while baking!
Mashed Potato Cinnamon Rolls
  • 4½ cups flour (separated 1½ and 3 cups)
  • 1 package active dry yeast (2¼ teaspoon)
  • 1 cup milk
  • 1 cup mashed potato
  • ⅓ cup butter, cut up
  • ¼ cup sugar, granulated
  • 1 teaspoon salt
  • 2 eggs
 Cinnamon sugar mixture
  • ½ cup brown sugar
  • 1½ teaspoon cinnamon
  • 1-2 tablespoons flour
  • ¼ cup butter, melted (for brushing)CinnamonRolls1CinnamonRolls2
  1. In large mixing bowl of stand mixer, combine 1½ cups of flour with yeast.
  2. Combine milk, potato, butter, sugar, and salt in a medium saucepan, then heat on medium heat until butter starts to melt.
  3. Remove from heat .
  4. Add slowly to flour mixture and mix with regular mixing paddle on low speed for about one minute.
  5. Add eggs and continue beating 2-3 minute. Scrape down sides of bowl.
  6. Switch to dough hook.
  7. Add the rest of the flour (3 cups) and mix for about 5 minutes until smooth and elastic. Alternately, you can knead by hand.
  8. Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.
  9. Cover with plastic wrap.
  10. Let rise for about 45 minutes or until doubled in size.
  11. Punch dough.
  12. Turn it out on a lightly floured board and let it rest for about 10 minutes.
  13. Meanwhile, combine brown sugar, cinnamon and flour in a small bowl. Set aside.
  14. Also, prepare pan (13 x 9 x 2 inches) by greasing or spraying with non-stick spray.
  15. Preheat oven to 375 ° F.
  16. Roll out dough until you get an 18 x 12 inch rectangle.
  17. Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture.
  18. Roll into a log, starting with the long side.
  19. Cut the roll into 12 slices.
  20. Place in prepared pan.
  21. Cover with plastic wrap and let rise for about 30 minutes or until double in size.
  22. Bake for about 30 minutes or until golden brown.
  23. Cool slightly before drizzling with icing (if using).
Glaze
Mix 1 cup powdered sugar with a few tablespoons of milk.Whisk until smooth and just glaze the rolls before serving.
I like to zest a little orange peel or lemon peel into this, optional.
Whisk until smooth and just glaze the rolls before serving.
Make it ahead:Once the rolls have been cut and placed in the pan, they can be refrigerated overnight. Remove from fridge and let stand at room temperature (covered) for about 30 minutes before baking (as per instructions).

Pepperoni Breakfast Casserole

Pepperoni Breakfast Casserole

I developed a habit the first few weeks of my marriage that has served me well for over 52 years now.  I like to do a quick survey and make a mental list of what is available or needs to be used in the pantry and refrigerator.  Then if I am going to make a meal that has not been planned and prepared for, I can browse a cookbook or Pinterest category and pair the “what we already have” with a recipe that looks worth trying. Only rarely does that produce anything but a thumbs up from my family.  That was certainly the case with this breakfast casserole. Back to my favorite Breakfast in Bed Cookbook compiled by Carol Frieberg for this recipe from Healdsburg Inn on the Plaza in Healdsburg!   I am sure it is lovely, but I love our own B&B right here in Richmond, Texas.  For my version, I used sourdough bread cubes and shredded Swiss cheese and increased the amount of pepperoni..

Pepperoni Breakfast Casserole

2 cups sour dough bread cubes

1 cup shredded Swiss cheese

5 large eggs

2 cups whole milk

1 teaspoon Italian seasoning (I use Penzey’s Tuscan Sunset)

1/2 teaspoon sea salt.

1/2 cup chopped pepperoni

Preheat oven to 325 degrees. Place bread cubes in greased 10-inch square baking dish. Cover with cheese. In a bowl combine eggs,milk, and seasoning; pour over bread and cheese. Top with pepperoni. Bake for 35 to 40 minutes or until set.

Saturday Pancakes

Pancakes3Saturday after a week of unpacking and resettling seemed like a good time to celebrate with a hearty breakfast. While Joe lined a baking sheet with foil and a rack to bake a pound of peppered bacon,  I pulled out ingredients for pancakes.  I enjoy Ree Drummond’s Pioneer Woman blog and television series so I try her recipes often and thought I would try her recipe for Perfect Pancakes!

Now that there are 5 of us regularly around the table again (and soon to be 6!), it is necessary to cook quite a stack of pancakes, so Pioneer Woman’s method fit the bill. I did not vary from her offering except for using regular unbleached all-purpose flour instead of cake flour. I could have made a substitute cake flour by substituting part of the flour I used with corn starch, but silly me, I did not look that up until after we had eaten the pancakes and declared them delicious!  I thought they were a tad dense, so I checked and sure enough, that was the reason.  The main difference in the 2 flours is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of flour is about 10-11%.   Next time I will either have cake flour on hand or try this simple substitution:  For each cup of all-purpose flour, remove 2 Tablespoons and add back in 2 Tablespoons of corn starch!

When we were clearing the table, my son declared these pancakes the best he had ever eaten!  Thank you, Ree Drummond! And next time I will do it right!

Perfect Pancakes

  • 3 cups Plus 2 Tablespoons Cake Flour
  • 3 Tablespoons Baking Powder
  • 2 Tablespoons Sugar
  • 1/2 teaspoon Salt
  • 2 cups Milk
  • 2 whole Large Eggs
  • 3 teaspoons Vanilla
  • 4 Tablespoons Butter, Melted
  • Butter for the table
  • Maple  Syrup

Mix together dry ingredients in large bowl.

Mix together milk, eggs, and vanilla in a separate bowl.Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning. Batter will not be smooth. Do not overmix.

Pancakes1
Ladle about 1/4 cup for each pancake onto a greased or sprayed griddle over medium-low  to low heat until golden brown. The pancakes will brown too quickly if the heat is too high. When they dry slightly around the edges and begin to bubble, turn and cook a few seconds more on the other side.  Serve with a pat of butter and maple syrup.
Pancakes2
My parents owned a small cafe when I was growing up and Daddy made the best pancakes. I think he would have liked these.