You can make a quiche out of almost anything! Mix and match your cheese and vegetable choices to taste, and then follow this simple formula. Based on the Moosewood quiche formula, by Mollie Katzen. A basic piecrust. Around 1 lb. shredded or crumbled cheese: cheddar, goat, swiss, or whatever you like. Around 1-2 cups cooked
The Evans family poundcake receipt. 2 sticks butter (1/2 lb.) 2 cups sugar 5 eggs 2 cups flour (240 grams) Cream butter & sugar together. Separate eggs. Beat in the egg yolks. Mix in flour. Fold in the egg whites. Do not over-beat. You should expect a sour-cream-like consistency to your batter. Line a ring
[Piglet posted this to her Dreamwidth page in October.] Because I can’t find anything unless it’s online: my pie crust formula. Makes one bottom crust. 1 stick of butter (1/4 pound) 180 grams (1 1/2 cups) flour salt [a pinch] sugar [1/2 tsp] ~6 Tablespoons ice water, dash of vinegar optional Cut butter into salted,
Recipe Yellow or red onion, one medium or large Finely chop the onion, or use a food processor to chop it to small even pieces. A medium saucepot and a big spoon Olive oil Put the saucepot on high heat. Pour in olive oil to lightly coat the bottom of the pan. After the pot
Adapted from “Baking Illustrated”. Preheat oven & baking pan at 425ºF. 120 g (1 cup) yellow cornmeal 120 g (1 cup) all purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/4 cup sugar 1/2 tsp. salt [whisk together, form a well] 1/2 cup melted butter 2 lg. eggs 1 1/2 cups milk [combine]
Piglet’s fool-proof recipe for pre-coffee morning biscuits. Preheat oven to 375 deg. F. Select a mixing bowl and a large mixing fork. • self-rising flour, 1 1/2 cups (160 grams)• Sugar, 1 tablespoon, or to taste Stir the flour and sugar together into the bowl. Note: If you don’t have self-rising flour, substitute 1 1/2
From butter sugar flour eggs, by Gale Gand, dessert goddess. 1/2 lb. butter (2 sticks) 2/3 cup sugar 1/4 vanilla bean scrapings 1/4 tsp. salt 260 g. flour jam of your preference Cream butter, sugar; vanilla, salt. Mix in flour, slowly. Roll dough into golf balls, place 2″ apart. Make a well, insert jam. Bake
2 pints sour cherries 1/2 cup sugar 1.5 Tablespoons cornstarch a dash of Aberlour (or kirsch or light rum, etc.) Mix together, let set for half an hour. Pour into piecrust; butter the top; bake (375ºF) 45? min (until done). Re: buttering the top — if you make a lattice crust, put butter pats on
Speculaas spice mix, which I use whenever sweet spices are called for. 3 parts by weight cinnamon, ground 1 part by weight blade mace, ground 1 part by weight cloves, ground 1 part by weight ginger, ground 1 part by weight coriander seeds, ground 1 part by weight black pepper, ground Taken from Kay Dekker’s