I happen to love Cakes made with dates and fruit and nuts and coconut and spices and a lot of other stuff, so here's another favorite of my that falls into that category. You know I just said that because all of those ingredients are in this cake. Oh well, I hope you like it as much as I do. I make this during the period between Thanks giving and Christmas. Well, actually, I make it for Thanksgiving and for Christmas. I have other recipes on the blog for Texas Cakes.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" square baking dish. I just bought a very cool stone one from Pampered Chef.
Brush the pan with Pan Release Mix, (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
You can also line the pan with Parchment Paper cut into two pieces that hang over the edge 2". Spray the paper with a non stick cooking spray. I prefer the Pan Release Mix.
4 C Chopped Dates
2 C Chopped Pecans
1 C Shredded Coconut
1/2 C Flour
2 TBS Orange Zest
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
1 - (14 oz.) can of Sweetened Condensed Milk
In a large mixing bowl:
Dates
Pecans
Coconut
Flour
Zest
Salt
Ginger
Stir well to combine.
Add Sweetened Condensed Milk and mix just until combined.
Spread evenly in to the pan.
Bake for 30 - 35 minutes, only just until the top is light golden brown.
Remove it to a rack and allow to cool completely before slicing.
NOTE:
Overtaking will cause the cake to be tough when cooled.
Enjoy!
Peace in the Kitchen!
Monday, January 19, 2015
Pillsbury Crostini Appetizers , 2 versions plus 2 other similar appetizers
Here are 2 great recipes from Pillsbury. I recently made a Savory Palmier recipe and it was delicious. I found these two that I adapted to use with the same dough as the Savory Palmier. These are very similar.
I'm impressed with Pillsbury's Crescent Recipe Creations Refrigerated Seamless Dough.
I don't have a name for these new ones, so I'll just refer to them as #1 and #2.
The first one has an Artichoke base and the second one has a Fig base. They can easily be served together at the same party.
I would also serve the recipes I posted for Ina Garten's Savory Palmiers and an Herbed Palmier. I'll re post those recipes at the end.
Pillsbury Crostini Appetizers:
Here's what you'll need for both recipes.
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
Crostini #1:
3 oz. Cream Cheese, room temperature. (sometimes you can find a 3 oz container of Philadelphia Cream Cheese , otherwise use 1/3 C)
1 tsp Spicy Brown Mustard
1/8 tsp Black Pepper
1/4 C chopped Red Bell Pepper
1/4 C shredded Sharp Cheddar Cheese
1 TBS finely diced Onion
1 - 6 oz. jar of Artichoke Hearts, drained and diced.
1 8 oz. roll of Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets.
2 TBS Bread Crumbs
2 tsp Olive Oil
16 slices of Black Olive
In a small mixing bowl with an electric hand mixer.
Cream Cheese
Mustard
Pepper
Mix well.
Fold in, by hand:
Bell Pepper
Cheddar Cheese
Onion
Artichokes
Stir to combine well.
Open the dough but do not unroll it.
Using a serrated knife, slice the dough into 16 slices.
Place the cut side down on the Sheet Pans, 2" apart.
Flatten slightly with the palm of your hand.
Using your fingers, make a slight indentation on the top of each one.
Spoon 1 heaping TBS into each slice.
In another small bowl:
Bread Crumbs
Oil
Stir to mix well.
Sprinkle evenly over the filling.
Top each slice with a Black Olive slice.
Bake for 11-15 minutes. The tops should be golden brown.
Serve immediately.
Crostini # 2:
The process for slicing, flattening and creating an indentation in each slice is the same as Crostini # 1.
In a small mixing bowl, with a blending fork:
3 oz. Softened Cream Cheese
2/3 C Crumbled Blue Cheese
Mix well and set aside.
In a saucepan on low heat:
1/4 C Orange Marmalade
2 TBS Balsamic Vinegar
Whisk well.
Add:
1 C (about 16 Dried Figs) chopped well.
Cook for 5 - 7 minutes, stirring often.
Remove from heat.
You'll need about 1 C of finely chopped Pecans.
Proceed with the directions in the first recipe for preparing the dough.
Top each slice in the following order:
1 tsp of the Cheese mixture
1 TBS of the Fig mixture
1 1/2 tsp chopped Pecans
Place them 2" apart on Sheet Pans.
Bake for 11-15 minutes.
Serve immediately.
Enjoy!
peace in the Kitchen!
I was asked to bring a Finger Food to the Artist's Reception at a Gallery, where I have a wallhanging on exhibit. I found this great savory recipe. I've adapted the recipe , without changing the integrity of the original.
We also served this at our Christmas Open House.
Savory Palmiers
Here's what you'll need:
Preheat the oven to 400 degrees.
Sheet Pans lined with Parchment Paper.
1 package of Frozen Pepperidge Farm Puff Pastry, divided and thawed.
1/4 C Pesto
1/2 C Crumbled Goat Cheese
1/4 C Finely Chopped Sun dried Tomatoes in Oil, drained.
1/4 C Toasted Pine Nuts
Fine Sea Salt
Unfold one sheet of pastry on a lightly floured surface. Keep the second sheet refrigerated.
Roll it gently into a 9 1/2" X 11 1/2" rectangle.
Spread the sheet evenly with half of the Pesto.
Sprinkle with half of the Cheese.
Sprinkle with half of the Tomatoes.
Sprinkle with half of the Pine Nuts.
Sprinkle with Salt.
If you're unfamiliar with the folding process of a traditional French Palmier, research the method.
Here's a description of how to prepare the Palmiers.
Working with the long side of the sheet of pastry facing you, fold the front and back of the sheet half way to the center (1/4 of the sheet).
Continue and fold each side to meet the center of the sheet.
Fold again, in half.
Cover with Plastic Wrap and refrigerate. Keep the dough refrigerated until ready to use. It makes slicing easier.
Repeat the process with the second sheet of Pastry using the remaining ingredients.
Use a sharp knife and cut the cold rolls into 1/4" slices.
Place them 2" apart on the sheet pans.
Bake for 14 minutes.
Remove the pan to a cooling rack for 5 minutes.
Transfer the Palmiers to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
This is a twist on the famous French pastry. These Palmiers are savory, herbed and served as an appetizer or a side dish, to accompany an entree in place of bread.
Savory Herbed Palmiers:
1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper
Preheat the oven to 400 degrees
In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto
On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.
Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.
Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.
Enjoy!
Peace in the Kitchen!
I'm impressed with Pillsbury's Crescent Recipe Creations Refrigerated Seamless Dough.
I don't have a name for these new ones, so I'll just refer to them as #1 and #2.
The first one has an Artichoke base and the second one has a Fig base. They can easily be served together at the same party.
I would also serve the recipes I posted for Ina Garten's Savory Palmiers and an Herbed Palmier. I'll re post those recipes at the end.
Pillsbury Crostini Appetizers:
Here's what you'll need for both recipes.
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
Crostini #1:
3 oz. Cream Cheese, room temperature. (sometimes you can find a 3 oz container of Philadelphia Cream Cheese , otherwise use 1/3 C)
1 tsp Spicy Brown Mustard
1/8 tsp Black Pepper
1/4 C chopped Red Bell Pepper
1/4 C shredded Sharp Cheddar Cheese
1 TBS finely diced Onion
1 - 6 oz. jar of Artichoke Hearts, drained and diced.
1 8 oz. roll of Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets.
2 TBS Bread Crumbs
2 tsp Olive Oil
16 slices of Black Olive
In a small mixing bowl with an electric hand mixer.
Cream Cheese
Mustard
Pepper
Mix well.
Fold in, by hand:
Bell Pepper
Cheddar Cheese
Onion
Artichokes
Stir to combine well.
Open the dough but do not unroll it.
Using a serrated knife, slice the dough into 16 slices.
Place the cut side down on the Sheet Pans, 2" apart.
Flatten slightly with the palm of your hand.
Using your fingers, make a slight indentation on the top of each one.
Spoon 1 heaping TBS into each slice.
In another small bowl:
Bread Crumbs
Oil
Stir to mix well.
Sprinkle evenly over the filling.
Top each slice with a Black Olive slice.
Bake for 11-15 minutes. The tops should be golden brown.
Serve immediately.
Crostini # 2:
The process for slicing, flattening and creating an indentation in each slice is the same as Crostini # 1.
In a small mixing bowl, with a blending fork:
3 oz. Softened Cream Cheese
2/3 C Crumbled Blue Cheese
Mix well and set aside.
In a saucepan on low heat:
1/4 C Orange Marmalade
2 TBS Balsamic Vinegar
Whisk well.
Add:
1 C (about 16 Dried Figs) chopped well.
Cook for 5 - 7 minutes, stirring often.
Remove from heat.
You'll need about 1 C of finely chopped Pecans.
Proceed with the directions in the first recipe for preparing the dough.
Top each slice in the following order:
1 tsp of the Cheese mixture
1 TBS of the Fig mixture
1 1/2 tsp chopped Pecans
Place them 2" apart on Sheet Pans.
Bake for 11-15 minutes.
Serve immediately.
Enjoy!
peace in the Kitchen!
I was asked to bring a Finger Food to the Artist's Reception at a Gallery, where I have a wallhanging on exhibit. I found this great savory recipe. I've adapted the recipe , without changing the integrity of the original.
We also served this at our Christmas Open House.
Savory Palmiers
Here's what you'll need:
Preheat the oven to 400 degrees.
Sheet Pans lined with Parchment Paper.
1 package of Frozen Pepperidge Farm Puff Pastry, divided and thawed.
1/4 C Pesto
1/2 C Crumbled Goat Cheese
1/4 C Finely Chopped Sun dried Tomatoes in Oil, drained.
1/4 C Toasted Pine Nuts
Fine Sea Salt
Unfold one sheet of pastry on a lightly floured surface. Keep the second sheet refrigerated.
Roll it gently into a 9 1/2" X 11 1/2" rectangle.
Spread the sheet evenly with half of the Pesto.
Sprinkle with half of the Cheese.
Sprinkle with half of the Tomatoes.
Sprinkle with half of the Pine Nuts.
Sprinkle with Salt.
If you're unfamiliar with the folding process of a traditional French Palmier, research the method.
Here's a description of how to prepare the Palmiers.
Working with the long side of the sheet of pastry facing you, fold the front and back of the sheet half way to the center (1/4 of the sheet).
Continue and fold each side to meet the center of the sheet.
Fold again, in half.
Cover with Plastic Wrap and refrigerate. Keep the dough refrigerated until ready to use. It makes slicing easier.
Repeat the process with the second sheet of Pastry using the remaining ingredients.
Use a sharp knife and cut the cold rolls into 1/4" slices.
Place them 2" apart on the sheet pans.
Bake for 14 minutes.
Remove the pan to a cooling rack for 5 minutes.
Transfer the Palmiers to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Savory Herbed Palmiers:
1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper
Preheat the oven to 400 degrees
In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto
On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.
Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.
Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.
Enjoy!
Peace in the Kitchen!
Praline Bundt Cake with Praline Icing and Sugared Pecans
I did an entire post dedicated to Bundt Cakes and then I found this one.
Praline Bundt Cake
Here's what you'll need:
Preheat the oven to 350 degrees. It will be lowered to 325 degrees later in the recipe.
1 - 12 C Bundt Pan, your choice of design. Brush it well with Pan Release Mix. I talk about this mix in every baking recipe that I post. It's a fool proof method of releasing any cake from any Bundt Pan that has a very detailed and intricate design. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C Chopped Pecans, toasted at 350 degrees on a sheet pan for 5 - 7 minutes.
Cool completely and set aside.
Reduce the oven temperature to 325 degrees to bake the cake.
1 C Butter, softened
8 oz. Cream Cheese, softened
1 - 16oz. bag of Brown Sugar
4 Large Eggs
2 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
8 oz. Sour Cream
2 tsp Vanilla
1 Icing recipe (to follow)
1 Sugared Pecan recipe (to follow)
In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat well.
Add:
Brown Sugar
Combine well.
Add:
Eggs, 1 at a time, beating after each one.
In a mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add this to the Mixer, alternating with Sour Cream.
Beat at low speed.
Fold in, by hand:
Chopped Pecans
Vanilla
Mix well.
Spoon into the prepared pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Remove to a rack and allow to cool for 15 minutes.
Increase the oven temperature to 350 degrees again.
Invert the cake onto a Parchment Paper lined Sheet Pan and cool completely.
Transfer to a large serving platter.
Make the Icing and the Sugared Pecans for the next step.
Icing:
1 C Brown Sugar
1/2 C Butter
1/4 C Whole Milk
1 C Confectioner's Sugar, sifted.
1 tsp Vanilla
In a saucepan on medium heat:
Sugar
Butter
Milk
Whisk constantly and boil for 1 minute.
Remove from heat.
Whisk in Confectioner's Sugar and Vanilla.
Continue whisking for 3 - 5 minutes.
It will thicken as it cools.
Ice the cake immediately.
Sugared Pecans:
1 Large Egg White, whisked well in a large mixing bowl.
4 C Pecan Halves
1/3 C Granulated Sugar
1/3 C Brown Sugar
Add Pecans to the Egg Whites and stir until coated well.
In a small bowl:
Whisk the two sugars together.
Sprinkle the Pecans with the Sugar mixture and stir until well coated.
Spread them evenly onto a Parchment Paper Lined Sheet Pan .
Bake at 350 degrees for 18 - 20 minutes.
Remove and cool completely.
Sprinkle the Pecans on the cake and around the base.
Enjoy!
Peace in the Kitchen!
Praline Bundt Cake
Here's what you'll need:
Preheat the oven to 350 degrees. It will be lowered to 325 degrees later in the recipe.
1 - 12 C Bundt Pan, your choice of design. Brush it well with Pan Release Mix. I talk about this mix in every baking recipe that I post. It's a fool proof method of releasing any cake from any Bundt Pan that has a very detailed and intricate design. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C Chopped Pecans, toasted at 350 degrees on a sheet pan for 5 - 7 minutes.
Cool completely and set aside.
Reduce the oven temperature to 325 degrees to bake the cake.
1 C Butter, softened
8 oz. Cream Cheese, softened
1 - 16oz. bag of Brown Sugar
4 Large Eggs
2 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
8 oz. Sour Cream
2 tsp Vanilla
1 Icing recipe (to follow)
1 Sugared Pecan recipe (to follow)
In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat well.
Add:
Brown Sugar
Combine well.
Add:
Eggs, 1 at a time, beating after each one.
In a mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add this to the Mixer, alternating with Sour Cream.
Beat at low speed.
Fold in, by hand:
Chopped Pecans
Vanilla
Mix well.
Spoon into the prepared pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Remove to a rack and allow to cool for 15 minutes.
Increase the oven temperature to 350 degrees again.
Invert the cake onto a Parchment Paper lined Sheet Pan and cool completely.
Transfer to a large serving platter.
Make the Icing and the Sugared Pecans for the next step.
Icing:
1 C Brown Sugar
1/2 C Butter
1/4 C Whole Milk
1 C Confectioner's Sugar, sifted.
1 tsp Vanilla
In a saucepan on medium heat:
Sugar
Butter
Milk
Whisk constantly and boil for 1 minute.
Remove from heat.
Whisk in Confectioner's Sugar and Vanilla.
Continue whisking for 3 - 5 minutes.
It will thicken as it cools.
Ice the cake immediately.
Sugared Pecans:
1 Large Egg White, whisked well in a large mixing bowl.
4 C Pecan Halves
1/3 C Granulated Sugar
1/3 C Brown Sugar
Add Pecans to the Egg Whites and stir until coated well.
In a small bowl:
Whisk the two sugars together.
Sprinkle the Pecans with the Sugar mixture and stir until well coated.
Spread them evenly onto a Parchment Paper Lined Sheet Pan .
Bake at 350 degrees for 18 - 20 minutes.
Remove and cool completely.
Sprinkle the Pecans on the cake and around the base.
Enjoy!
Peace in the Kitchen!
Drumstick Layered Dessert from Melissa's Southern Kitchen
Oh my ! I was totally taken in by this recipe. You had me at the story about the childhood favorite, Vanilla Drumstick Ice Cream Cone.
When I was a child, the ice cream man would drive up and down our street all summer long ringing that ever so famous bell, and we would immediately get money from our mother and wait, and wait, and wait for him to stop in front of our house. He was usually several blocks away. The selection was incredible, but the only ice cream I ever got was the Vanilla Drumstick.
I am definitely adding this recipe to my Best of the Best recipes.
http://www.melissassouthernstylekitchen.com/…/drumstick-lay…
Enjoy!
Peace in the Kitchen!
When I was a child, the ice cream man would drive up and down our street all summer long ringing that ever so famous bell, and we would immediately get money from our mother and wait, and wait, and wait for him to stop in front of our house. He was usually several blocks away. The selection was incredible, but the only ice cream I ever got was the Vanilla Drumstick.
I am definitely adding this recipe to my Best of the Best recipes.
http://www.melissassouthernstylekitchen.com/…/drumstick-lay…
Enjoy!
Peace in the Kitchen!
Sunday, January 18, 2015
Lemon Rosemary Cake
This is adapted from a recipe by Katherine at Food52. It was entered in a contest for the Best Citrus Recipe category.
Here's what you'll need:
Preheat the oven to 325 degrees
Brush a 9" X 1 1/2" Cake Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Lemon Rosemary Cake
1 1/3 C Flour
2/3 C Cornmeal
3 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/4 C granulated Sugar
16 TBS (2 Sticks) Butter, room temperature
4 Eggs, room temperature and beaten
3 TBS chopped Fresh Rosemary
The Zest of 2 Lemons
2 tsp fresh Lemon Juice
Glaze
1/3 C Fresh Lime Juice
1/3 C Fresh Lemon Juice
Zest of 1 Lime
Zest of 1 Lemon
2/3 C granulated Sugar
In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Whisk well.
Add and beat with an electric hand mixer:
Sugar
Butter
Eggs
Beat well just to combine.
Add:
Rosemary
Lemon Zest
Lemon Juice
Beat just until incorporated.
Pour the batter into the pan.
Bake for 1 hour.
Prepare the Glaze.
In a saucepan on medium heat:
Mix all Glaze ingredients until the sugar is completely dissolved.
As soon as the cake is done, poke holes all over the cake with a fork and evenly drizzle on the warm glaze.
Allow the cake to cool in the pan and serve it from the pan either warm or room temperature.
Enjoy!
Peace in the Kitchen!
Friday, January 16, 2015
Beet Borscht
I could write a dissertation about Borscht, but I won't. I'll keep it simple. My wife grew up on a Mennonite farm, her ancestors are Russian Mennonites. Their Borscht has cabbage, potatoes, onion, tomatoes, chicken and cream at the end. I grew up with Beet Borscht served with a dollop of Sour Cream. I haven't researched the origin of the soup, but here's my version of the Borscht that I knew as a child.
Beet Borscht
1 TBS Vegetable Oil
1 small Onion, chopped
1 C of shredded Carrots
1 C of shredded Beets
Salt and Pepper to taste
2 TBS Red Wine Vinegar
1 1/2 C Beet Juice
Garnishes:
Chopped Hard Boiled Eggs
Boiled and sliced Fingerling Potatoes
1 TBS of Horseradish mixed with 1/4 C Sour Cream
Sliced Dill Pickles
Fresh Chopped Dill
In a saucepan on medium heat:
Heat the Oil.
Add:
Onion, cook 3 minutes.
Carrots, cook 3 minutes.
Beets, cook 3 minutes.
Salt and Pepper to taste.
Vinegar, cook until evaporated.
Beet Juice, mix well.
Transfer to a covered bowl and refrigerate until cold.
Ladle the Soup into individual bowls and garnish with the options listed above.
Enjoy!
Peace in the Kitchen!
Beet Borscht
1 TBS Vegetable Oil
1 small Onion, chopped
1 C of shredded Carrots
1 C of shredded Beets
Salt and Pepper to taste
2 TBS Red Wine Vinegar
1 1/2 C Beet Juice
Garnishes:
Chopped Hard Boiled Eggs
Boiled and sliced Fingerling Potatoes
1 TBS of Horseradish mixed with 1/4 C Sour Cream
Sliced Dill Pickles
Fresh Chopped Dill
In a saucepan on medium heat:
Heat the Oil.
Add:
Onion, cook 3 minutes.
Carrots, cook 3 minutes.
Beets, cook 3 minutes.
Salt and Pepper to taste.
Vinegar, cook until evaporated.
Beet Juice, mix well.
Transfer to a covered bowl and refrigerate until cold.
Ladle the Soup into individual bowls and garnish with the options listed above.
Enjoy!
Peace in the Kitchen!
Wednesday, January 14, 2015
Baked Cheesy Omelette
When I first saw this recipe from Chef In Training, I knew I would have to make it. It sounds like the perfect Sunday Breakfast recipe.
The only thing I changed is the spelling of Omelette, that's only because I speak French.
I decided to simply post a link to the recipe.
http://www.chef-in-training.com/2014/02/baked-cheesy-omelet/
Enjoy!
Peace in the Kitchen!
The only thing I changed is the spelling of Omelette, that's only because I speak French.
I decided to simply post a link to the recipe.
http://www.chef-in-training.com/2014/02/baked-cheesy-omelet/
Enjoy!
Peace in the Kitchen!
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