Sunday, October 2, 2011

Cheese, ham, hot dog and broccoli quiche

October is the season of pumpkins. At least that what I see, not according my goofy son. He says this is the season of spooky!  I haven’t done anything about baking or cooking for this season yet though. I have some thoughts in my mind but just right now I hardly could spend much time in the kitchen and not to mention of taking pictures for blogging.
Anyway I am just feeling great to be able to sit, write and blogging now. YAW! 

We stopped at granny’s farm one day after the photo session, my feeling so much great and exciting to see how those pictures turn out. For those who want to see, please visit this link Dwiana Porter Photography. 
We picked up eggs at granny’s farm. There are many organic eggs laid from organically grown chickens on the farm. They are so fresh and look wonderful! Quiche came across my mind.  I mixed up the ingredients with what ever I had in my fridge.  Ham, hot dog, and broccoli sound great to mix them together in the eggs.

9 in pie pan lined with 6oz Rich Pie Crust, partially baked blind.
8 oz bacon, cut into 1/2in slices
3 hot dogs, cut them small
1 1/2 cups broccoli, blanched   
1 1/2 cups whipping cream
3 eggs
1 egg yolk
1/2 tsp salt
Freshly ground black pepper
Freshly grated nutmeg
Preheat the oven to 375F, set the pie crust on a cookie sheet for easier handling.
Put the slices bacon in a skillet over a low heat. When the fat begins to melt, increase the heat to medium and fry, stirring occasionally, until crisp. Drain on absorbent paper, then sprinkle over the bottom of the pie crust.
Beat the cream and eggs until well blended. Season with salt pepper and a little grated nutmeg. Stir in the cheese, hot dog and broccoli. Pour into the pie crust. Bake until the filling is set and golden, about 35 minutes. Transfer to a rack to cool slightly. Serve at room temperature. 

Tuesday, August 23, 2011

Cherry Pancake for breakfast.

Simple breakfast in a rush.

I guess I don’t have much to say this time; life has been pretty busy for me. I wish I could update this blog as much as I would love too. But my schedule won’t allow me to do so.

This post I like to share what my son eats for breakfast during rush time. School is starting pretty soon, Sooner than I was imagined.  A few days before school actually starts I started training him to wake up earlier than usual. Served him a simple and quick breakfast .

I make this pancake from the box, yeah sure… this time I am blogging food which isn’t homemade. But hey still this pancake is made from my kitchen I guess it could be considered ‘homemade’ in my world lol. I had maraschino cherries, cool whip, chocolate syrup and box of Hungry Jack pancake mix. Milk is prefect to accompany this delicious pancake. It definitely made my morning go smoothly!

Recipe adopted from ‘Hungry Jack’ 

To make 8-11 pancakes.
1 cup Hungry Jack mix
2/3 cup milk
2 tablespoons oil
1 egg

Combine mix, milk, oil and egg in bowl. Stir just until large lumps disappear. Batter will be slightly lumpy.
Pour slightly less than ¼ cup batter for each pancake onto hot griddle
Cook 1 to ½ minutes on each side until golden brown.

Monday, August 15, 2011

Fruit and Nut Panettone { for bread machine recipe }

Original recipe is adopted from ‘Bread Machine Cookbook’ by Better Homes and Garden.

When it comes to making bread, often I doubt myself with the thought of will the bread will rise or will the bread be fluffy when it comes out of the oven. With that in mind I hardly make bread. Not to mention that making bread takes more patents and I don’t feel I have time to use , waiting until it rises and then baking. You know, I have plenty of time inside the house during the winter. But just to spend all day in the kitchen in this fine summer weather, would really test my patients. I would rather be outside playing with my son and shooting.

One of my dear friends just gave me a bread machine. Walla! That is a great solution for me. So I made this bread for the first time, real bread I meant. Using bread machine is very easy! I think the machine does the job by itself.  I think my 5 year old boy could do the job LOL.

Festive Fruit and Nut Panettone.

For 2 pounds bread.
1 cup milk
2 eggs
½ cup butter (no substitutes), cut up
3 ¾ bread flour
½ cup granulated sugar
1 tablespoon finely shredded lemon peel
½ teaspoon salt
4 ½ teaspoons active dry yeast (2 packages)
1 cup dried tart, cherries (I mixed with papaya dried fruits)
¾ pine nuts

½ cup golden raisins (I don’t use raisins but chocolate sprinkle instead)
1 slightly beaten egg
1 tablespoon water
1 tablespoon pine nuts
Sifted powdered sugar (optional)

How to:

Add the first 11 ingredients to the machine according to the manufacturer’s directions. Select the dough cycle.
Meanwhile, coat an 8x3-inch spring form pan or soufflé dish with cooking spray. For collar, cut a piece of clean brown wrapping paper into a 25x6-inch strip. Fit the collar around the inside of prepared pan, overlapping slightly. Coat the inside of collar with cooking spray. Set aside.

When cycle is complete, remove dough. Punch down. On a lightly floured surface, gently knead in raisins. Shape dough into a ball. Place in collared pan and flatten slightly to cover bottom of pan. Cover; let rise in a warm place for 45 to 60 minutes or until nearly double.
Stir together the 1 egg the water; brush over top of loaf. Sprinkle with the 1 tablespoon pine nuts. Bake in a 350 degree oven for 55 to 60 minutes or until a wooden skewer inserted into center of bread comes out clean. If necessary, loosely cover with foil the last 10 to 15 minutes to prevent overbrowning.
Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. If desired, sprinkle with powdered sugar.