Quiche Lorraine

This is the recipe that I made when the kids were little ..... I really love it.

1 pie crust
1 1/2 cups grated Swiss cheese (or what ever you have on hand)
1 1/2 cups whipping cream
1/2 teaspoon salt
Pinch nutmeg
1/2 pound bacon chopped (you can add chopped ham, chorizo or what ever meat you like)
1/4 cup finely chopped onion
3 eggs, beaten
1/4 teaspoon pepper
Partially bake pie shell (7 minutes). Cook bacon and crumble into pie shell. Cook onion and mix with 1/2 cup of the cheese and sprinkle on top of bacon. Combine remaining cheese with cream, eggs, salt, pepper and nutmeg. Mix and pour into shell. Bake 425 degrees for 25 minutes or until set. Leftovers heat up well in the micro wave.

Gaufres de Liege in one hour (like waffle love waffles)

Gaufres de Liege (Real Belgian Waffles) in One Hour

Makes about 24 waffles. Meant to be eaten warm as a dessert with no toppings. This recipe makes a reasonably good facsimile of authentic Gaufres in only one hour using American ingredients.

Ingredients:

6 cups all-purpose flour

1½ cups butter (3 cubes)

2½ cups milk

2 eggs

2 Tbsp active dry yeast

¾ cup granulated sugar

1¾ cups pearl sugar (see alternative below*)

1 tsp liquid vanilla

½ tsp salt

Steps:

1. Soften butter: place 3 refrigerated cubes, unwrapped, in a circle on a plate and microwave for 30 seconds. Set butter aside.

2. Heat milk to lukewarm: about 2 minutes in microwave for refrigerated milk.

3. In a large bowl mix milk, vanilla, eggs, and yeast. Add 3 cups flour and mix until smooth.

4. Let mixture rise 15 minutes. Use the time to prepare pearl sugar if needed (see below).

5. Add butter, granulated sugar, and salt to mix. Briefly mix until butter is distributed, though it can still be chunky.

6. Add 3 cups flour and mix until dough is reasonably smooth. It should have a consistency somewhere between a batter and a bread dough.

7. Let dough rise 10 minutes. Plug in waffle iron so it has time to heat.

8. Gently stir pearl sugar into dough so as not to break up or dissolve the chunks.*

9. Cook in Belgian waffle iron, using ⅓-cup scoop of dough per waffle.**

* If you don’t have European-style pearl sugar, you can make a reasonable alternative as follows. Mix 1¾ cups regular granulated sugar with ¼ cup water in a flat casserole dish. Microwave for about 6 minutes, with stirring every couple minutes. Immediately remove from microwave and while liquid mixture is cooling and getting hard use a metal spatula to repeatedly scrape sides and bottom of dish and chop sugar mass into chocolate-chip-size chunks. It’s o.k. that some of the sugar will end up in non-chunk granulated form.

**Do not overcook. Waffles should come out of the iron golden brown, but soft and even a little gooey. The crust will harden as they cool, but interior should remain moist and soft. This requires less cooking time than for runny American waffle batters. Also, because the dough is thick and has sugar chunks, use a hot pad to press down and completely close the top of the iron after adding the dough.

You can top these with fruit, cream, nutella what ever you want.

Making these will make a mess out of your waffle iron.

Easy Muffins

from all recipes.com best ever muffins is the name of them. I don't think they are the best ever but they are good and so easy!!

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil

Preheat oven to 400 degrees F.

Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a for until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups. (I like to sprinkle sugar on top.)

variations: add blueberries, raisins, chopped dates...what ever.

bake for 25 min, or until golden.

Cream Cheese Pancakes

2 oz cream cheese (2 points plus)

3 egg whites (1 point plus)

1 packet stevia sweetener

vanilla

cinnamon (optional)

Mix all the ingredients in a blender. Let sit for a couple mins so the bubbles can settle. Cook on a skillet like pancakes.

Serve with fruit or syrup.

Total Points: 3 points plus (excludes toppings)

Rasberry Filled Ebelskiver

1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1 cup Raspberry filling
Confectioners' sugar for dusting
Maple syrup for serving
Directions:
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.

In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 1/2 to 1 tsp raspberry filling in the center of each pancake and top with 1 Tbs. batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.

Dust the pancakes with confectioners' sugar and serve warm with maple syrup. Makes about 40.

Large Crepes (this is a good one for the big crepe maker)

8 eggs
3 cups milk
3 cups flour--add slowly to above to avoid lumps
1/2 tsp. salt

makes 22 large crepes

Dessert Crepes

4 eggs
1 c. water
1 c. whipping cream
1/4 t. salt
1 c. flour
2 T. sugar
3 T. butter
1 t. vanilla

Spiced Sweet Rice Porridge

2 cups Water
1 cup Rice
2 cups milk
2/3 cups Sugar
2 Tablespoons butter
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg

Bring water to a boil, then add rice and cover the pan. Turn the heat to medium low, just enough to keep the water simmering and continue to simmer until all water has been absorbed. Then add milk, re-cover the pan and allow to simmer until all milk has been absorbed. You should end up with the same consistency as oatmeal. Before serving, stir in sugar, butter, cinnamon and nutmeg.

Cousin Kelly's Oven Baked French Toast

•1 loaf french bread (cut into cubes) I buy the fresh loaf @ walmart. I think they have the best warm french bread in town!

•1 cup DARK brown sugar

•1/2 cup butter

•2 Tbs. Corn Syrup

•6 eggs

•2 cups milk

•2 tsp GOOD Vanilla

Place the butter, Dark Brown Sugar, and Corn Syrup in a pan and cook until Syrupy; pour into a buttered (pam spray) 9x13 baking dish. Place the cubes of bread on top of the syrup and set aside. Blend the eggs, milk and Vanilla.. Pour over the bread; Cover and stick in the fridge OVERNIGHT!! Bake uncovered @ 375 for 40-45 min! I serve this with fruit and powder sugar! It is HEAVENLY!! Who ever started serving dessert for breakfast was a genius! Cause then we have all day to burn it off! :)

Yummy Buttermilk Pancakes

2 cups all purpose flour
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup vegetable oil

Mix dry ingredients. Add wet ingredients mix together lightly (mixture will be lumpy). Add more buttermilk if needed.
Cook Makes 10-12 pancakes.

Blueberry pancakes (WW)

2 parts Krusteaz blueberry pancake mix (12 PointsPlus/ 1 cup)
1 part wheat bran (3 PointsPlus/1 cup)

add enough water to make desired consistancy.

Whole Wheat Waffles

2 c. whole wheat flour
1 c. white flour
1 c. bran
1 c. egg sub.
4 c. buttermilk
1/3 c. whiped butter (70 cal. a tbls)
4 egg whites beaten
1 tsp. baking soda
2 tsp. baking powder
1 Tablespoon splenda
1 tsp salt

beat egg whites till stiff set aside. Mix dry ingredients add buttermilk, egg sub. and butter mix till just blended--fold in beaten egg whites.

family favorite Buttermilk waffles

Buttermilk Waffles (from taste of Oregon cookbook)

2 eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups sifted flour
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup margarine, melted

Beat eggs well. Add the rest of the ingredients and beat until smooth. Batter will be thin. Bake ina waffle iron until golden brown. Serve with your favorite syrup, whipped butter, or fruit sauce.

Karl's Raisin Bars

1 cup Raisins
1-1/2 cups Water
1/2 cup Shortening
1 Egg
1 cup Sugar
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/2 teaspoon Salt
1.2 teaspoon Baking Soda
2 cups Flour
1 cup Chopped Nuts (optional)

Glaze
Butter, melted
Powdered Sugar
Milk
Vanilla

Boil the raisins in the water for 5 minutes, save the water. Blend the shortening, egg, sugar, and vanilla. Mix in 3/4 cups of the water from the raisins, cinnamon, salt, and baking soda. Add in the flour, nuts and raisins. Spread the batter onto a greased cookie sheet and bake at 375-degrees for 15 minutes. Mix glaze ingredients and frost over hot raisin bars.

Homemade Donuts

Refrigerator Biscuits
Cinnamon-Sugar Mixture

Punch out holes in the biscuits. Fry them until golden. Roll in cinnamon-sugar.

Cape Cod Apple Carrot Nut Muffins (WW)

1/2 cup Raisins (6 PointsPlus)
3 Eggs (6 PointsPlus)
1 cup Oil (56 PointsPlus)
2 cups Flour (24 Points Plus)
1 cup Sugar (16 PointsPlus)
2 cups Carrots, shredded
2 teaspoons Cinnamon
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 large Apple, shredded
1/2 cup Nuts (optional)
2 teaspoons Vanilla

Mix all the wet ingredients together; then stir in the dry. Spoon into muffin tins. Makes approximately 18 muffins. Bake at 350-degrees for 20-25 minutes.

TOTAL PointsPlus= 108

French Pancakes

1-1/2 cups Flour
3/4 teaspoons Salt
2 teaspoons Baking Powder
4 Tablespoons Powdered Sugar
4 Eggs
1-1/3 cups Milk
2/3 cup Water
1 teaspoon Vanilla

Top With
Fresh Fruit, sliced
Powdered Sugar
Butter
Whipping Cream

Sift flour, salt, baking powder, and sugar together in a large bowl. Beat the eggs in a separate bowl. Add milk, water, and vanilla to the eggs and beat together. Make a "well" in the dry ingredients and pour in the liquids. Mix lightly, ignoring the bumps. Laddle the batter onto a hot griddle, making large, thin pancakes. To serve, butter the pancake and fill with fresh fruit; top with powdered sugar and whipping cream.