Quiche Made Easy

I recently wrote this recipe for a Relief Society Brunch, I started out by thinking of good spring and summer  flavors it was for about 200 women so the next step was how to make a good quiche with out all of the cost in this recipe I have included optional ingredients that are a little more pricey.

The simple egg mix can be used with any filling so feel free to change it up, a southwest quiche or a bacon and potato quiche the options are unlimited.

Pre heat the oven to 350

Egg mix

1 dz large eggs 

1 cup heavy cream or milk, cream will give the quiche a better texture but it is more pricey  

1/2 tsp black pepper

1 tsp salt

Mix with a an electric whisk or in mixer with whisk attachment this incorporates air which will keep the quiche form falling, you  want to mix for about 2-4 minutes 

Veggie filling 

1 med red potato washed and thinly sliced 

1 red pepper seeded you can julienne or dice 

1/2 cup chopped  fresh spinach 

1/4 cup sliced mushrooms (optional)

1/4 tsp garlic powder 

a dash of salt and pepper

1/2 tbs oil

Saute the peppers and mushrooms with garlic powder and salt/ pepper when cooked take off the heat, 

After thoroughly spraying a 9x13 pan with pam, evenly spread your potatoes.

Next add the chopped Spinach 

Then the sauted vegetables 

Pour the egg mix on top and place in the oven.

cook times vary with ovens mine took 1 hour but I would check after 20 minutes it should take 30 - 40 minutes during the last 10 minutes top with 1/2 cup of cheese any kind will work I use an Italian blend or if I have the extra money garlic herb Boursin cheese

Muffin Tin Quiche

This the same recipe as above 

coat the muffin tins with pam if using papers spray both pan and spray the papers again don't be shy with the spray more is better , fill the muffin tin with 1 Tbs of veggie filling then fill 3/4th's full with egg mix 

Bake at 350 for 10 minutes and pull from the oven sprinkle with shredded cheese bake for another 10 minutes  

when they are done you should be able to insert a toothpick in the center and have it come out clean

Sinfully Delicious Pumpkin Cinnamon Rolls with Spiced Vanilla Glaze

Pumpkin Cinnamon Rolls


The smell of Cinnamon Rolls bring so many good memories, my fondest one was when I was probably four years old and my brothers and I were playing hide and seek, my Mom was in the kitchen making Cinnamon Rolls as I desperately looked for a hiding spot she helped me hide in a cupboard by the counter were she was making the rolls.  After a while I remember the heavenly smell and thinking that if I left my hiding spot then I could have a Cinnamon Roll but then my pesky brothers would win hide and seek again! Suddenly, as if she had read my mind, Mom slipped a warm Roll to me in my hiding spot and I was in heaven. I can still remember the wonderful smell of warm yeast and cinnamon, the sticky glaze and the wonderful first bite!  Unfortunately my brothers found me seconds later as they noticed a missing Cinnamon roll.

I hope that as you and your family friends enjoy these recipes that you too make fun memories because food is much more than good to eat it brings people together.

PUMPKIN DOUGh

·         1/3 cup milk

·         2 Tablespoons unsalted butter

·         1/2 cup 100% pure pumpkin

·         2 Tablespoons dark brown sugar (or light brown)

·         1/4 teaspoon nutmeg

·         1/2 teaspoon salt

·         1 large egg, beaten

·         2 and 1/4 teaspoons (1 standard package) instant active dry yeast

·         2 and 1/2 cups  bread flour

FILLING

·         1/2 cup dark or light brown sugar

·         1 Tablespoon ground cinnamon

·         1/2 teaspoon EACH ground nutmeg and ground cloves*

·         1/4 teaspoon ground allspice*

·         3 Tablespoons unsalted butter, melted

Making the Dough

warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted.  A few butter specks is OK.  You want the mixture lukewarm anything over 110 will kill the yeast. In a kitchen aid or mixer you will want to beat pumpkin, brown sugar ¼  tsp of the nutmeg, and salt together on medium speed slowly add the warm milk and butter to the pumpkin, beat until combined. Then add 1 egg and the yeast. Mix for 30 seconds, then turn the mixer to low speed and add 1 cup of flour. Mix for 5 full minutes, scraping down the sides of the bowl frequently.  Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be VERY, very, very soft. Place dough into a bowl coated with nonstick spray.  Turn the dough around in the bowl so all sides of the dough are coated.  Cover tightly with plastic wrap and allow to rise in a warm, draft-free place until doubled in size. This will take about 60-70 minutes

I have a trick to speed this process up, when I first start mixing ingredients I turn the oven on to 200 degrees as I am putting the dough in the bowl I turn it off and place the bowl with the dough inside and cover with a towel.  I then place a small pan of boiling hot water on the lower rack and then leave the door open a crack, this lowers the time to about 30 min

Once the dough has doubled you get to punch it down, which  is one of my favorite parts of baking, after punching the dough several times you are going to turn it out on a large floured surface (you only need to use about one ¼ cup of flour) knead the dough a few times until it’s smooth (another part that I love it’s very soothing to work with the soft dough I usually listen to Vivaldi during this part)   

Now you are going to roll the dough out into a 16x10 inch rectangle about 1/8 - 1/4 inch thick depending on desired thickens. Combine the brown sugar, cinnamon, and spices into a small bowl.  Spread the top with melted butter and then sprinkle evenly with brown sugar mixture.  To roll the dough start rolling it try to  keep the roll tight, I think of it like rolling up a sleeping bag, once you have it rolled up take a sharp knife, cut into 10-13 pieces, about 1.5 inches each.  Arrange rolls into a 9-inch or 11x7 inch pan that has been lightly sprayed with nonstick spray. Allow the rolls to rise again in a warm, draft-free place until doubled in size.

Preheat oven to 350F degrees. Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning.

You can make any kind of frosting or glaze, I would suggest a cream cheese frosting with orange zest and a dash of cinnamon.  Or a maple syrup frosting.  Both would enhance the flavors in the rolls.

Sarah's Sugar Cookies!

Sarah's Sugar Cookies

Moist sugar cookies that are easy to make with a simply delightful frosting. 

This recipe makes 4 dozen cookies:

2 3/4 cups Flour

A dash of Salt

1 tsp Baking Soda 

1/2 tsp Baking Powder
1 1/2 cups Sugar

1 cup Softened Butter 

1 Egg

1 tsp Vanilla Extract, or if you want to have a little fun, any other extract

Preheat the oven to 375 degrees 

In a small bowl, combine the Flour, Salt, Baking Soda and Baking Powder. Set aside.

In a large bowl, cream the Butter and Sugar until smooth. Beat in the Egg and Vanilla.
Gradually blend in the dry ingredients until everything is mixed.

I divided the dough into 4 equal balls, then rolled each one into a log that I cut 12 equal pieces from.
I then rolled them into balls and placed onto a cookie sheet (I use parchment paper instead of spray).

Bake for 8-10 minutes. Let cool and then frost.

Creamy Butter Frosting 

1/3 cup Butter 

1/4 tsp Salt 

1 tsp Vanilla (or any Extract)

1 pound (3 1/2 cups) Powdered Sugar 

3-4 Tbs Milk or Cream 

Cream the Butter, Salt and Vanilla with an electric mixer until light and fluffy.

Gradually add the Powdered Sugar. After all of the Sugar is added, mix in the Milk (or Cream) 1 Tbs at a time until you have reached the consistency that you want.
You can also add food coloring for decorations if you want.

Sarah's Yummy Pumpkin Oat Cookies

Sarah's Yummy Pumpkin Oat Cookies

An original recipe that I've worked on perfecting for several years and

originally used on a menu in a spa that I worked at in Arizona.

Makes ten dozen chewy chocolate chip cookies that are perfect for cold fall days.

1 1/2 cups butter

1 cup Sugar

2 cups Brown Sugar

Cream together 

add - beating until fluffy

2 large Eggs

1 tsp Vanilla

Mix dry ingredients separately, then add alternately with pumpkin to butter mixture

4 cups Flour

2 tsp Baking Soda

1 tsp Salt 

1 1/2 tsp Cinnamon

A dash of Nutmeg 

2 cups Quick Oatmeal

1 1/3 cups Pumpkin (1 small can)

2 cups Chocolate Chips

Droop by spoonful onto a greased cookie sheet and bake @350 degrees for 10 - 12 minutes. Enjoy!

(If you want, roll the dough into a log, then wrap with plastic and put

in freezer bag so that all you need to do is cut the cookies then cook them)