Bacon and Cheddar Quiche

The best thing about quiche is that it can be served for breakfast, brunch, lunch or dinner. Always perfect with fresh fruit or a tossed salad.

1 9-inch deep dish pie shell
8 strips bacon, cooked and crumbled
4 eggs
2 cups half and half
1/4 t. dried leaf thyme
1/4 t. onion powder
1/4 t. dry mustard
1/8 t. pepper
1 and 1/2 cups sharp shredded Cheddar cheese

Preheat oven to 375 degrees. This quiche works best if the crust is pre-baked just a little. Prick dough first and line with aluminum foil. Fill with dried beans or pie weights. Bake about 10 minutes.

In a bowl, whisk together eggs, half and half, and seasonings. Pour into the baked crust. Crumble bacon over the top with cheddar cheese. Bake for about 30 minutes or until filling is set and top is lightly browned.

Asparagus and Mushroom Quiche

Another yummy quiche in my ever-expanding repertoire of quiches.

6 slices bacon
1 small onion, diced
1 cup Portobello mushrooms, cleaned and sliced (I use regular mushrooms.)
1 cup chopped asparagus
1 9-inch deep dish pie shell
1 cup shredded sharp Cheddar
1/4 cup crumbled feta
2 eggs
3/4 cup half and half
1/2 t. each salt and pepper

Preheat oven to 400 degrees. Cook bacon in skillet over medium heat until crispy. Drain on paper towels, then crumble. Cook onions and mushrooms in bacon fat. Set aside to cool. Blanch and shock the asparagus pieces. Place onions, mushrooms, asparagus, bacon and cheeses in the pie shell. Beat together eggs, half and half, salt and pepper until smooth. Pour over the vegetable mixture. Bake 35-40 minutes or until set in the center and slightly browned on top.

Sausage and Cranberry Quiche

This is a great companion quiche to the Basic Quiche, when prepared with the vegetables. Always a favorite when I make Sunday brunch.

1 9-inch deep dish pie shell
1 pound roll sausage, such as Bob Evans Original
1/4 cup chopped onions
3/4 cup dried cranberries
1 and 1/2 cups shredded Monterey Jack cheese
5 eggs, lightly beaten
2 cups half and half

Preheat oven to 400 degrees.

Crumble and cook sausage and onion in skillet over medium heat until sausage is browned. Remove skillet from heat. Sprinkle cheese on bottom of pie shell. Top evenly with sausage mixture and cranberries. Combine eggs and half and half in a bowl, whisk until blended. Pour egg mixture over sausage and cranberries in pie shell. Bake 35-40 minutes or until knife inserted in center comes out clean.

Cranberry Canes

My mother would make these every Christmas when we were growing up. They have been a family favorite for many years now.

Scald 1 cup milk. Cool to lukewarm. In a large bowl, measure 4 cups unsifted flour, 1/4 cup sugar, 1 t. salt. Cut in 2 sticks of butter until mixture resembles coarse meal. Dissolve one package yeast in 1/4 cup warm water. Add to flour mixture the yeast, milk and 2 beaten eggs. Cover dough tightly and refrigerate for 2 hours or up to 2 days.

Filling:
1 and 1/2 cups chopped fresh cranberries
1/2 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
1/3 cup honey
1 and 1/2 t. orange peel

Cook filling ingredients over medium heat. Bring to a boil. Cook 5 minutes. Cool.

Divide dough in half. On floured surface, roll out one dough half to 18 x 15-inch rectangle. Spread half of the filling on dough. Fold dough in thirds so it is 15 x 6-inches. Cut into about 15 strips, one inch wide, and twist ends in opposite directions. Repeat with other dough half. Place on greased or parchment lined baking sheet. Bake 400 degrees, 10-15 minutes. Ice with confectioner's icing. (I like to add a little cream cheese to my icing.)

Piccalilli

This cold vegetable salad is very similar to bean salad, but as my husband says, "tastier".

Use whatever vegetable combinations you like, and adjust the seasonings according to your taste, but I make it as it is written here.

I also use "no-salt added" vegetables, when available.


1 can French-style green beans  (drained)
1 can wax beans (drained)
1 can light red kidney beans (drained)
1 can shoe-peg corn (drained)
1 medium red onion (chopped)
1 cup chopped fresh bell pepper (I use a combination of red, green and yellow for lots of color!)
1/2 cup cider vinegar
1 cup light brown sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds (or 1/2 teaspoon dry mustard)
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon turmeric
1/4 teaspoon ground black pepper
1 teaspoon salt

Place drained canned vegetables and chopped fresh vegetables in a heat proof bowl.

Place remaining ingredients in a saucepan and heat to a boil. Remove from stove and pour over vegetables. Allow to cool, then refrigerate before serving. Keeps in refrigerator for about two weeks.

Pecan Pie

This recipe came to me by way of my Texas born husband. Pecan trees grow on his family's property and when life gives you pecans, make Pecan Pie!

This recipe has become a favorite because it's not super sweet, and it's loaded with pecans instead of sugary filling!

Texas Pecan Pie

1 cup dark corn syrup
1/2 cup granulated sugar
1/4 cup melted butter
3 eggs
1 tsp. vanilla
2 and 1/2 cups coarsely chopped pecans
Additional pecan halves to decorate pie.
One 9-inch pie crust (unbaked).

Preheat oven to 325 degrees. Beat eggs. Mix in corn syrup, sugar, melted butter and vanilla. Place chopped pecans in bottom of unbaked pie shell. Pour filling over. Decorate top of pie with pecan halves, making concentric circles, or however you want. Bake for 50 minutes. Serve with whipped cream if desired.

Cherry Almond Crumb Pie

This recipe was one of my Dad's favorites. It is made with a filling of sour cherries (in my opinion, the only kind of cherries a pie should be made with!) with an almond crumb topping. Fresh sour cherries are difficult to find and are only in season for a short time, so make this pie any time of year using canned Oregon Red Tart Cherries.

You will need one 9-inch unbaked pie shell. (I use Pillsbury in the refrigerator case.) Of course, you can make one from scratch too! I have also made this pie using a homemade shortbread crust and it's delicious!

For the filling:
1/2 to 3/4 cup sugar*
3 T. cornstarch
2 cans Oregon Red Tart Cherries
1/4 t. almond extract
1 t. tapioca (optional)

Preheat oven to 400 degrees. Drain the cherries and reserve the juice from only one can. In a sauce pan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in cherries and almond extract. If you're worried your cherry filling might be too loose, add a little tapioca. Pour filling into pastry lined pie pan.

*Sugar may be increased to taste, but I only use 1/2 cup because I like the tartness of the cherries.

For the crumb topping:
3/4 cup flour
1/4 cup sugar
1/4 t. salt
1/4 t. nutmeg
1/8 t. cinnamon
6 T. unsalted butter
1/3 cup sliced almonds

Combine the flour, sugar, salt, nutmeg and cinnamon. Cut the butter into small pieces and rub it into the flour mixture with your fingers until crumbly (or cut in using a fork). Add the almonds. Sprinkle the crumb mixture over the cherries and bake pie 30-40 minutes. (I bake in a 400 degree convection oven for 30 minutes.) Cool pie several hours to allow filling to thicken before slicing. Makes 8 servings.