Quiche - Lexie

• 1 Pie crust unbaked in a pie tin

Egg Mixture

• 6 large eggs
• 3/4 cup milk
• 3/4 tsp salt
• 1/2 tsp ground black pepper

Quiche Filling 

• 1 cup cheese shredded (ie: aged cheddar) 
• Additional 1/2 cup cheese shredded set aside for top
• 1 cup veggie (ie: bell pepper)
• 1/2 cup additional veggie (ie: zucchini) 
• 1/4 cup garlic scapes chopped (optional) 

1. Preheat oven to bake at 375 
2. Place pie dough in pie tin.
3. Combine egg mixture - whip together thoroughly 
4. Fill with quiche filling
5. Poor egg mixture on top of quiche filling
6.  Top with the additional 1/2 cup shredded cheese
7. Bake at 375 F for 30-40 minutes
8. Let cool 5-10 minute before serving 

Dad's Medicinal Muffins

• 1 cup Whole wheat flour  
• 1 cup Oatmeal
• 1 tsp Cinnamon
• 3/4 tsp Nutmeg
• Dash of Cloves (1/4 to 1/8 tsp)
• Try adding Turmeric
• Short 1/2 cup Brown Sugar (unpacked)
• 1 Tbs Molasses
• 1 egg
  
• 1/4 cup dried (but not candied) Ginger
• Small handful: dried Cherries
• Small handful: dried Blueberries
• 1/2 Apple diced (fresh)
• Smallest handful: Raisins
• Add nuts if desired 

 Cook for 16 min at 400 F.

*Classic muffin recipe base 

Healthier Blueberry Bread/Muffins - Lexie

Ingredients:

• 3 over-ripe bananas (freeze and thaw in skin for easy mixing)
• 2 large eggs
• 1/2 cup plain fat-free Greek yogurt
• 1/3 cup maple syrup (or honey)
• 1 tsp vanilla extract
• 1 cups white whole wheat flour
• 1/2 cup old fashion oats 
• 1 cup frozen blueberries or fresh blueberries 

Directions:

1. Grease a 9"x5" loaf pan or makes 12 muffins in muffin tin.
2. Preheat oven to 350 degrees F
3. In a medium bowl, mash the bananas. 
4. Mix in eggs, yogurt, syrup, vanilla, and baking soda.
5. Add flour and oats and mix to incorporate. 
6. Fold in blueberries gently.
7. Bake for 50 min as bread or 20-30 min as muffins
8. Cool on wrack completely before cutting.

About 115 calories for each of 12 muffins 

About 130 calories for each of 10 bread slices

Optional: Make into amazing french toast by placing slice of bread on one egg on a skillet and cook until egg is cooked and bread is warmed through. Top with a little thin vanilla icing before serving warm.
 

No Yeast Bagels - David's

1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*

2 tsp baking powder (make sure it’s fresh)

3/4 teaspoon kosher salt (use less if using table salt)

1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)

1 egg white, beaten (whole egg works fine too)

optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

INSTRUCTIONS
Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Mocha Cream Party Punch - Mom's

4 qt strong coffee (1 gallon)
2 qt chocolate ice cream (Haagen Dazs recommended)
2 qt vanilla ice cream (Haagen Dazs recommended)
1/2 pt whipping cream (or cheat and use Cool Whip)
1/2 cup sugar
2 Tbs vanilla
Nutmeg for garnish


Chill coffee.
Add ice creams, stir until partially melted.
Whip cream, adding sugar gradually (or dissolve into coffee), then fold in vanilla - float on top of ice cream mixture
Sprinkle with nutmeg.

Yield: 25-30 servings

Blueberry Syrup - Dad's

- 1 cup sugar
- 2 Tbs cornstarch
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1 dash salt

- 1 cup hot water
- 2 1/2 cups blueberries (fresh, or frozen and rinsed)
- 3 Tbs lemon juice

Combine first 5 ingredients.
Add the hot water and stir over medium heat until mixture thickens and boils.
Stir and cook for 2 minutes.
Add blueberries and return to boil.
Remove from heat and add lemon juice.
Cool to warm temperature and serve.

Bird Seed Energy Bars

Bird Seed Energy Bars!
(Original recipe found here: http://allrecipes.com/recipe/156785/bird-seed-energy-bars/)

4 cups old-fashioned rolled oats
1 cup brown sugar, packed
1 cup wheat bran (or wheat germ)
1 teaspoon cinnamon
2 cups whole wheat flour
1/2 cup flax seed meal (or ground flaxseed)

2 eggs, beaten
1 cup honey
1 cup canola oil
2 teaspoons vanilla extract
1 teaspoon salt

1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup semi-sweet chocolate chips

• Preheat oven to 350 degrees F (175 degrees C). 
• Lightly grease a 9x14 inch ovenproof baking dish.
• Mix the rolled oats, brown sugar, wheat bran, cinnamon, flour, and flax seed meal together in a large bowl. 
• In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. 
• Stir in the sesame seeds, sunflower seeds, and chocolate chips. 
• Use your hands to mix the ingredients, and press the mixture into the prepared pan.
• Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. 
• Cool completely in the baking dish before cutting into 2 inch bars.

Overnight Eggbake - Liz's

- 2 1/2 to 3 cups seasoned croutons
- 1 can of artichoke hearts (drained and roughly chopped)

- 1 lb ground sage-flavored sausage, cooked and fat drained (substitute with additional 1-2 cans of artichoke hearts for meat-free option)
- 4-5 medium garlic cloves, diced
- 1/2 cup onions, diced
- 6 or 7 eggs
- 2 cups milk
- 1 can cream of mushroom soup
- 10 oz. frozen, chopped spinach (thawed and squeezed of all water)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/2 cup crumbled feta cheese
- 1 tsp salt
- 1 Tbs dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/4 tsp dry, ground mustard

1. Cook ground sausage and drain of fat

2. Grease 9x13 pan with butter
3. Spread croutons on the bottom
4. Chop and spread artichoke hearts and cooked meat over croutons
5. Sauté garlic and onions until fragrant (optional)
6. In a separate bowl, mix the remaining ingredients and add garlic/onion mix
7. Pour over the top of the croutons/meat/artichokes
8. Level, cover, and refrigerate overnight
9. The next morning, preheat oven to 325 (deg F) and bake for 55-65 min
10. Insert toothpick to make sure it is cooked all the way through
11. Let sit 5 min. to solidify
12. Serve, and graciously accept praise

Overnight Sausage/Bacon Eggbake - Liz's

- 2 1/2 to 3 cups seasoned croutons
- 1 lb. spicy pork sausage (or bacon)
- 6 or 7 eggs
- 2 cups milk
- 1 can cream of mushroom soup
- 10 oz. frozen, chopped spinach (thawed and squeezed of all water)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/4 tsp. dry, ground mustard

1. Grease 9x13 pan with butter
2. Spread croutons on the bottom
3. Cook and crumble sausage (or bacon) on top of croutons
4. In a separate bowl, mix the remaining ingredients
5. Pour over the top of the croutons and sausage
6. Level, cover, and refrigerate overnight
7. The next morning, preheat oven to 325 (deg F) and bake for 50-55 min
8. Insert toothpick to make sure it is cooked all the way through
9. Let sit 5 min. to solidify
10. Serve, and graciously accept praise

Whole Wheat Muffins - Dad's

1 cup flour

1 cup whole wheat

½ cup brown sugar

1 tsp salt

3 tsp baking powder

1 egg

¾ cup milk

¼ cup vegetable oil

¼ teaspoon nutmeg and or cinnamon

Cook for 16 min at 400 F.

Oatmeal Raisin Muffins - Dad's

1 cup raw oatmeal

1 cup flour (or half white/half wheat)
1/2 cup brown sugar
3 tsp baking soda
1 tsp salt
1/4 tsp cinnamon 
1/4 tsp nutmeg

Blend:
3/4 cup milk
1/4 cup canola oil
1 egg
1 Tbs. molasses
3 handfuls of raisins

Bake for 25 min at 350 F. 

Blueberry Muffins - Dad's

2 cups flour

½ cup sugar

1 tsp salt

2 tsp baking soda

¼ tsp nutmeg

¼ tsp cinnamon

1 egg

¾ cup milk and more

¼ cup canola oil

1 cup blueberries (fresh or frozen)

Mix dry ingredients separately. 

Mix wet ingredients separately.

Add wet to dry slowly, mixing.

Add blueberries last and fold into mixture gently. 

Spoon into muffin tin.

Bake at 400 F for 18 mins.

Blueberry Buckle

1/2 cup (1 stick) unsalted butter, room temperature
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups blueberries
Streusel Topping (recipe below)

1. Heat oven to 350. Butter a springform baking pan, and dust with flour.
2. In a medium bowl, sift together flour, baking powder and salt.
3. In a separate bowl, cream together butter and sugar. Then add egg and vanilla.
4. Add dry ingredients, alternating with the milk a little at a time. Gently fold in blueberries.
5. Pour into pan, sprinkle with streusel topping. Bake 60-70 min.

Streusel Topping:
1 cup flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 Tbls unsalted butter at room temp

1. In medium bowl, combine flour, sugar, cinnamon and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.

2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

Scones - Rita's

2 ½ cups flour

1 Tbls baking powder

½ teaspoon salt

8 Tbls cold unsalted butter, cut up

1/3 cup sugar

2/3 cup milk or cream

1 egg

chopped walnuts, fruit

Preheat oven to 425 F. 

Mix together flour, baking powder and salt. 

Add butter, cut up in little chunks. Mix with fork or pastry tool till it is granulated and well mixed. 

Mix in sugar and chopped walnuts. If using dry fruit such as dried cranberries or raisins, add now. 

Wisk together separately, milk and egg. Stir in to make a dough. If using fresh fruit, gently stir into dough. 

Butter a baking stone or cookie sheet, or use parchment paper. 

Pat dough into a ball then flatten out a bit and place a stone or sheet. Flatten some more to desired thickness, about 3/4 inch cut into triangles. Sprinkle with raw sugar or regular sugar.

Bake for 12 to 14 minutes at 425 F. 

Plain Muffins - Dad's

Prep: 10 min

Cook: 16 min

Serves: 4-6

Combine dry ingredients:

2 cups of flour

½ cup of sugar

3 tsp baking soda

1 tsp salt

Combine wet ingredients:

¾ cup of milk

¼ cup of oil

1 egg

Blend together wet and dry ingredients. 

Put in muffin tin, cook for 16 minutes at 400 F degrees.   

Griddle Cakes - Dad's

Prep: 15 min

Cook:  15 min

Serves: 4-5

Make:

½ cup oatmeal

1 cup water

Dry Ingredients:

1 cup flour

1 tsp baking powder

½ tsp salt

¼ tsp nutmeg

½ tsp cinnamon

Wet Ingredients:

¾ cup milk

4 Tbls canola oil

1 egg

Combine wet ingredients and cooked oatmeal. 

Combine dry ingredients and add to wet ingredients slowly. 

Pour onto hot pan and cook until golden brown.

Faux Maple Syrup - Dad's

Serves:

2 cups sugar

1 cup water

1 tsp Mapeline (flavoring)

Melt together in saucepan on stove, stirring frequently. 

To thicken, leave on low heat.

Pancakes - Dad's

Prep: 15 min

Cook: 15 min

Serves: 4-5

Dry Ingredients:

1 ½ cups flour

1 tsp salt

3 Tbls sugar

1 ¾ tsp baking powder

Wet Ingredients:

1 egg

3 tablespoons canola oil

1 ¼ cups milk

Combine wet ingredients and mix well. 

Combine dry ingredients and add to wet slowly. 

Pour onto hot pan and cook until golden brown. 

Waffles - Dad's

Prep: 10-15 min

Cook: 10-15 min

Serves: 4-5

Dry Ingredients:

1 ¾ cup flour

2 tsp baking powder

½ tsp salt

1 Tbls sugar

Wet Ingredients:

2 eggs

4 Tbls canola oil

1 ½ cups milk

Combine wet ingredients and mix well. 

Combine dry ingredients and add to wet slowly. 

Pour over hot waffle (not Belgian waffle) griddle and cook until golden brown.