Tomato and Gruyère Cheese Tart

 This delicious Tart is made in a Quiche Dish.

Here's what you'll need:

Preheat the Oven to 350 degrees.

One 9" Quiche Dish

10" Pie Crust either purchased or homemade.

2 TBS Butter

1 Leek, trimmed and sliced thin.

8 oz. of Fresh Mushrooms, sliced to equal 3 C.

1 TBS Dry Sherry or Hearty Burgundy Win

1/4 tsp Salt

1 1/2 C Shredded Gruyère Cheese, divided.

1 Tomato, sliced.

Fit the Crust into the Quiche Dish.

In a Large Skillet on Medium Heat:

Butter until melted.

Add:

Leek, cook 8-10 minutes.

Add:

Mushrooms

Sherry 

Salt

Stir to combine well and cook for 2-3 minutes.

Remove from Heat and Cool.

Spoon into the Quiche Dish.

Sprinkle Half of the Cheese over the top of the Filling.

Evenly overlap the Tomato slices on top of the Cheese.

Sprinkle with remaining Cheese.

Bake for 20 - 30 minutes until Golden Brown.

Remove from the oven and transfer to a Rack to Cool for 5 minutes.

Enjoy!

Peace in the Kitchen!

Gruyère Cheese Soufflé

Gruyère Soufflé

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Soufflè Dish

2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyère Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.

In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.

Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.

Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.

Enjoy!
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Egg in a Bun (microwaved)

 This is an easy and quick meal. It's a Roll, a Hamburger Bun or a Brioche Roll, a pat of Butter, an Egg, 4 small pieces  of your favorite Cheese, Salt and Pepper.

Sometime I don't want a big meal and this is just enough.

Cut out a circle in the top of the Roll, leaving some on the bottom and mash it down with your finger to create an indentation. 

If it's a 2 part Bun, cut the circle out of the top and create a circle in the bottom half but don't cut it out, simply mash it  down with your finger to create an indentation and place the top back on.

Place butter in the hole.

Add an Egg in the Roll, prick the Yolk with a Knife or Fork because it's going to be Microwaved.

Place 3-4 small thin sliced pieces of Cheese around the Egg.

Place it in a Plate

Heat in the Microwave for  1  minute.

Salt and Pepper to taste.

Enjoy!

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Cole Slaw

 I grew up in Michigan and Summer Picnics always included Potato Salad and Cole Slaw. 

Here's what you'll need:

Food Processor with Shredding Disc.

A Large Mixing Bowl

1 Head of Cabbage finely shredded  and chopped into small pieces with a Chef's Knife to make 8 Cups. If the head of cabbage is dense enough to add slices to the Food Processor then do that, otherwise if it's a Loose Head, which I've experienced, it's difficult to Shred so I just Cut it with a Chef's Knife.

3/4  C  Shredded Carrot in the Food Processor.

1/2 C finely diced  Onion.

1/2 C Mayonnaise

1/3 C Granulated Sugar

1/4 C Buttermilk

2 1/2 TBS Lemon Juice (Fresh is Best)

1 1/2 TBS White Vinegar

 1 tsp Salt

1 tsp Black Pepper

Instructions:

In a Large Mixing Bowl:

Mayonnaise

Sugar

Buttermilk

Lemon Juice

Vinegar

Salt

Pepper

Whisk to Combine until Creamy Smooth.

Add:

Cabbage

Carrot

Onion

Stir by Hand to Combine well.

Cover and Refrigerate at least 2 Hours before serving, or it will taste even better overnight.

Stir well before serving.

Enjoy!

Peace in the Kitchen!

1/2 cup mayonnaise 1/3 cup sugar 1/4 cup milk 1/4 cup buttermilk 2 1/2 tablespoons lemon juice 1 1/2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups finely chopped cabbage (approx. 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion Directions: * Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice) * Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth * Add cabbage, carrots, and onions. Mix well. * Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.

Enjoy!
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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies:

Here's a basic Mennonite/Amish Oatmeal Cookie Recipe

I added the pecans because I'm from Texas!

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A Cookie Sheet Pan lined with Parchment Paper.

A Small Cookie Scoop.

1 C Shortening

1 C Sugar

1 C Brown Sugar

3 Eggs

1 tsp Vanilla

2 1/2 C Flour

2 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

2 C Old Fashioned  or Quick Oats

1 C Raisins

1 C chopped Pecans ( Texans put Pecans in everything)

In a Bowl, cream together:

Shortening

Both Sugars

Add Eggs, 1 at a time

Add Vanilla

In another Bowl,  sift together:

Flour

Baking Soda

Salt

Cinnamon

Add Dry Ingredients to Wet Ingredients

Fold in:

Oatmeal

Raisins

Pecans

Use a Small Cookie Scoop and place 2" apart on a Parchment Paper lined Cookie Sheet Pan

Bake at 350 degrees for 10 - 11 minutes, just until Golden Brown.

Cool for 10 minutes on the Cookie Sheet Pan then remove Cookies to a Cooling Rack to cool completely.

Enjoy!

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Holiday Cranberry Pecan Bread

 This is such an iconic Loaf Bread to serve during Thanksgiving and Christmas. My Grandmother always made it for Christmas.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Loaf Pan brushed well with Pan Release Mix: Recipe to follow.

 A Standard Loaf Pan is 8 1/2" X 4 1/2" X 2 1/2".

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs. This is absolutely a Best of the Best Recipe. 

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.

Brush the Pans generously with the Mix.

1 C Granulated Sugar or Monk Fruit Sugar Substitute. 

2 T. Butter, room temperature

1 Egg, beaten

2 C Flour

1 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

3/4 C Fresh Orange Juice

2 TBS.  Orange Zest

1 1/2 C Fresh Cranberries, Chop them. (measure them, then chop them)

1/2 C Chopped Pecans

In a Bowl:

Sugar

Butter Egg

Blend together by hand until completely incorporated.

Add:

All remaining ingredients.

Mix until well combined.

Spoon into the Loaf Pan.

Bake 45 - 50 Minutes.

Enjoy!

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Aperol Spritzer

 This is a refreshing Summer Cocktail.

Here's what you'll need:

A Wine Glass filled with Ice.

3 oz. Prosecco

2 oz. Aperol

1 oz. Club Soda

(Add all ingredients to the Wine Glass)

Garnish with a Slice of Orange.

Enjoy!

Peace in the Kitchen!