Chocolate Chip Scones

Time: 30 minutes
Oven Temp: 450 (F)

1 3/4 c AP Flour
3 TBS granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 c butter
1 egg, beaten
1/2 c chocolate chips
4-6 TBS heavy cream or half & half
1 egg, beaten

Preheat oven to 450 (F). In a medium bowl combine flour, sugar, baking powder, and salt (I sift all of these together into the bowl). Cut butter into the flour mixture until it resembles fine crumbs.

Stir in chocolate chips, egg, and just enough cream so dough sticks together and leaves the sides of the bowl.

Turn dough out onto floured surface and knead lightly until it holds together, about 10 times (I used a piece of waxed paper for ease of kneading and easier clean up). Pat dough into a 1/2 inch thick circle. Cut into wedges.

Place on ungreased cookie sheet. Brush with beaten egg (I also sprinkle with turbanado sugar) and bake for 10-12 minutes or until lightly browned (not longer than 15 minutes or they get very dry). Immediately remove from cookie sheet. Serve with butter or clotted cream.

I don't know where I got this recipe from, I've been using it for years. You can substitute the chocolate chips for any dried fruit or leave them out and make them plain.

Simple and Yummy Crustless Quiche

4 eggs

1 c half n half

½ c. chopped onion

8 oz. mushrooms, chopped

2 c. broccoli, chopped

½ t. salt

¼ t. pepper

8 oz. mozzarella

8 oz. parmesan

Olive oil

Pre-heat oven to 375. Saute onions in olive oil until translucent, add mushrooms and broccoli and cook until tender. Meanwhile, mix the eggs, half n half, mozzarella and half the parm in a mixing bowl. When the vegetables are ready add to the eggs. Spray a nine inch pie pan with Pam. Pour the eggs and veg into the pie pan, sprinkle with remaining parm, bake for 40-50 minutes.

You can pretty much toss out all the veg and put in what you like, including ham, bacon, etc. This is so good. I make it on Sunday and graze on it until Tuesday when it's usually gone. Reheat each slice in the microwave for 30 seconds.

Pumpkin and Spice Sour Cream Coffee Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon butter flavoring
• 1 teaspoon orange extract
• 1/2 teaspoon vanilla extract
• 1 cup cooked and mashed pumpkin or 1 cup cooked and mashed canned pumpkin
• 1/2 cup sour cream
• 1 cup finely chopped pecans
• 2/3 cup firmly packed brown sugar
• 1 1/2 teaspoons pumpkin pie spice

Directions

1. Preheat oven to 350 degrees.
2. Grease a 10-inch tube pan and set aside.
3. Combine flour, baking powder, baking soda and salt; set aside.
4. Cream margarine and granulated sugar until light and fluffy.
5. Add eggs, 1 at a time, and beat well after each.
6. Add flavorings and blend.
7. Add pumpkin and sour cream and blend well.
8. Batter will have a curdled appearance.
9. Stir in dry ingredients just until mixed.
10. Combine pecans, brown sugar and pumpkin pie spice.
11. Spread half the batter in prepared pan.
12. Sprinkle with half the pecan mixture.
13. Spread remaining batter over, then sprinkle with remaining pecan mixture.
14. Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
15. Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

Notes:
-I didn't have any other flavorings in the house so I just used 1 t. of vanilla
-I also didn't have any pecans but it didn't really change anything
-I used reduced fat sour cream and it made no difference
-I didn't have a 10-in tube pan so I used an 8-in square and baked it for 50 minutes in a 350 degree oven. Worked beautifully.

This coffee cake is so moist I wanted to keep eating it. Two big thumbs up.

Source

French Toast Casserole

1 ½ cups packed brown sugar
1 stick butter
2 T light karo syrup
1 loaf French bread cut into 1 1/2” slices
5 eggs
1 ½ cups milk
1 tsp vanilla
Chopped walnuts or pecans (optional)

Spray 9x13 pan with cooking spray

Melt butter, combine with brown sugar and karo syrup, spread on bottom of 9x13 pan, add nuts if desired.

Cut up bread and place side by side in pan.

Mix eggs, milk, vanilla and pour evenly over bread slices.

Refrigerate overnight.

Bake at 350 for 30 minutes.

When serving, use a spatula to flip each piece over so that the gooey side is facing up on the plate.

NOTES: I put the bread slices into a Ziploc freezer bag, added the egg/milk mixture and let it soak while I prepped the brown sugar mix. There was no extra egg mix later, but if there is for you, pour it on top once the bread is in the pan.

ALSO, I made a smaller batch to test and only refrigerated it for two hours before baking and it turned out fine.

Props to my buddy, Melissa Fetterhoff who stole this recipe from her mother, who stole it from someone else.

Theft is a beautiful thing.

Bacon Hash Brown Quiche

3 c hash brown potatoes
1/3 c butter, melted
6 slices bacon, cooked and chopped
¼ c diced onion
1 jalapeno pepper, diced
1 c shredded Colby Jack cheese
2 lrg eggs
½ c skim milk
Salt and pepper to taste
1 tsp dried parsley
½ tsp dried dill weed
¼ tsp ground mustard

Preheat oven to 425°F. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with butter. Bake for 20 minutes or until potatoes begin to brown. In a small bowl, stir together bacon, onion, jalapeno pepper and cheese. In a separate bowl, stir together eggs, milk, salt, pepper, parsley, dill weed, and mustard. Sprinkle bacon mixture over hash brown crust. Pour egg mixture over bacon mixture. Reduce oven temperature to 350°F. Bake quiche for 20-25 minutes or until filling is golden brown.

Pazcki

1 lb butter
4 c sugar
18 eggs
3 qt milk
1 TBS salt
1 TBS vanilla
1 TBS orange rind
10 lb flour
¼ lb baker’s yeast or 3 yeast cakes

Put yeast in bowl and add 1 tsp sugar, 1 tsp flour and ¼ c lukewarm water; let stand about 10 minutes. Warm the milk and add butter, salt, vanilla and orange rind. Beat eggs and whites of eggs separately; add to mixture. Add flour and knead until dough doesn’t stick to your hands. Let rise until double in size; cut and let rise again until light and fluffy. Fry in deep fat, turning them over a few times.

Baked Oatmeal

3 c. rolled oats
1 c. raisins
1/4 c. granulated sugar
2 t. baking powder
1 3/4 t. cinnamon, divided
3/4 t. salt
1/2 c. applesauce
1/2 c. plain yogurt
1/2 c. whole milk
1/4 c. canola oil
2 large eggs
2 t. pure vanilla extract
2 T. backed light brown sugar

-Preheat oven to 350 degrees with rack in middle. Lightly oil an 8-inch square glass baking dish.

-Stir together oats, raisins, granulated sugar, baking powder, 1 1/2 t. cinnamon, and salt in a large bowl.

-Whisk together applesauce, yogurt, milk, oil, eggs, and vanilla in another bowl until smooth. Stir into oat mixture, then pour oatmeal into baking dish.

-Stir together brown sugar with remaining 1/4 t. cinnamon and sprinkle over oatmeal, then bake until a wooden pick inserted into center comes out clean, 30-40 minutes, then cut into squares.

Recipe Note: Baked oatmeal can be made one day ahead and chilled, covered. Blot any excess water from surface, then reheat in a preheated 325 degree oven, covered with foil, until heated through, about 15 minutes.

My notes: I hate raisins so I eliminated them from the recipe. Also, I didn't have any applesauce to I left that out, too, and I didn't have any yogurt so I substituted with sour cream. Instead of canola oil I used vegetable.

Verdict even with the substitutions: Delicious.

Serves 6-9

Source: Gourmet Magazine, December 2007