My favorite recipes

Fruit Crisp

You can use any fruit you like, averaging a cooked 3/4 cup serving per person. Also, add as much topping as you wish. Serves 8-10

Crisp Topping;
3/4 cup flour
1/2 cup sugar
1/4 tsp salt
1 stick cold salted butter

Choose one or combine;
Pears -8 or 1 per person
Apples- 8 or 1 per person
Peaches- 8 large or 1 per person if big, two if small

Preheat oven to 375°

Make the topping by combining all the dry ingredients first and mixing well. Add the butter by cutting it into the dry mixture with two knives, a pastry blender or a fork. Make sure not to smoothe the butter, but to make it resemble coarse pebble-sized chunks.

Slice the fruit into sections that are AT LEAST 1 inch thick or approximately into eighths. Remove any core, pit or otherwise undesirable insides. Leave the skin on. Put one layer of fruit in the ungreased 9 x 11 pan using two or three rows of slices. (Slices should face the same way in the rows, but rows should alternate direction.) Then do the same with a second layer, putting the slices on top of each other but in the opposite direction as those beneath it.

Sprinkle generous amounts of the topping evenly over the top. You should just barely be able to see through it in a few places. When all the topping is on, gently tap the sides of the pan a couple of times, so the topping naturally falls between the layers of fruit. Put into the oven soon after making so the butter does not soften too much.

Cook at 375° for 50 minutes or until fruit is 'al dente'. Additional Options: Before baking sprinkle over the top either 1/2 cup chopped crystalized ginger OR 1-1/2 Tbsp crushed red peppers OR freshly chopped spicy peppers.

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Nutty Baked French Toast

This recipe is great for feeding a lot of different people at one time. The kids and the adults enjoy it equally. It has been on the top ten list ever since we opened. I like to serve it with some kind of sausage and a big fruit salad. Although quite sweet on its own, some people like to enjoy it dredged in pure maple syrup. Serves 6 - 8

Ingredients:
Loaf of Italian bread, cut in 1" slices 6 large eggs 1-1/2 cups milk 1 cup light cream or half & half 2 tsp vanilla extract 1/2 tsp cinnamon 1/2 tsp nutmeg

Topping:
1/2 stick butter, softened
1/2 cup firmly packed brown sugar
1/2 cup nuts, chopped
1 Tbsp light corn syrup

Preheat oven to 350°

Grease a 9 x 13 baking dish. Arrange bread slices, overlapping, in single layer to fill bottom of dish. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices. Cover, let stand 30 minutes or overnight.

To prepare topping, combine butter, brown sugar, and corn syrup in a small bowl. Mix in nuts. Spread over exposed edges of bread.

Bake 40 minutes. Serve warm, with maple syrup.

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Hot Smoked Sausage Pie

Oh my gosh, this is amazing. I prefer a less greasy sausage like kielbasa. One time I substituted the meat with tart Granny Smith apples and it was wonderful! Serves 6

Ingredients:
1 pound Hot Smoked Sausage or your favorite sausage or breakfast meat, browned and drained
6 eggs, beaten
5 ounces Eagle Brand Sweetened Condensed Milk
1 cup sharp cheddar cheese

Preheat oven to 350°

Combine all ingredients and pour into lightly greased quiche or pie pan.

Bake for 30 minutes.

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Avocado Quiche

This is by far my favorite dish. Try replacing the fresh tomato with picante, well drained! Yummy! Makes 2 quiches. Serves 6-8 slices per quiche.

Ingredients:
1 cup sour cream
4 eggs, beaten
3 cups shredded cheddar cheese
Dash of salt & black pepper to taste
8 scallions, chopped
2 ripe med. tomatoes, chopped then drained
2 ripe avocados, sliced about 1/4 inch thick
2 - 9" round deep pie shells

Preheat oven to 375°.

Combine sour cream, eggs, salt and pepper. Mix well. Add cheese, mix well. Stir in scallions and tomatoes.

Lay avocado slices on the bottom of pie shells. There should be just enough slices to cover the bottom. Pour cheese mixture over avocado slices and spread out evenly.

Bake 40-45 minutes, until set and golden and puffy. Let stand 10 minutes before serving.

Top with a spoonful of sour cream and fresh chopped avocado, scallion and tomatoes.

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