Glazed Lemon Zucchini Blueberry Bread

Glazed Lemon Zucchini Blueberry Bread





With Mother’s Day coming up, I was looking for a recipe to make on my show this week to feature for Mother’s Day so I thought about myself. What recipe would I love for someone to make me for a delicious breakfast-in-bed this Mother’s Day?

Something with lemon is always at the top of my list and what goes great with lemon but blueberries?  Oh yes, and zucchini.



Zucchini?

Yep, zucchini.

Zucchini adds moisture to this soft and tender loaf but you actually can’t taste it at all so why not sneak a vegetable into breakfast and have a moist lemon-packed bread bursting with warm blueberries as well?

To begin, preheat your oven to 350º.

Take one lemon and grate it all over into a bowl. Make sure you just get the yellow and not the white pith cuz it’s nasty bitter!


zest lemon


Also take one large zucchini and grate in until you have one cup.  Keep the zucchini and lemon zest ready oh hand for later!


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Then add some dry ingredients (2 cups of flour, 2 teaspoons of baking soda and 1/4 teaspoon of salt)  into a bowl and whisk them together.


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Now using a mixer, add 2 eggs into a mixing bowl and beat until light and fluffy, about 30 seconds.  Then add in  1/4 cup of plain greek yogurt (or skip the oil and use 1/2 cup Greek yogurt if you’re feeling healthy) and 1/4 cup canola oil and one and one-fourth cups of sugar.


Wet ingredients


The mixture will be pale yellow and a bit runny.


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Add in the zest and juice of one large lemon.


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Add in 1/2 cup of buttermilk.


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Mix this all up and then turn your mixer down as low as it will go. If your mixer is super strong then just do the remainder of the steps by hand with a rubber or wooden spatula. I use my KitchenAid mixer on the lowest speed and it works just fine.

Now add in your one cup of grated zucchini. Just blend it for 20 seconds or so until the zucchini is evenly mixed in.


zucchini bread batter


Now this last part has to be done by hand.  You’re going to add in a cup of blueberries, but you need to fold them carefully by gently pulling the batter over the blueberries a few times until they are mixed in  Otherwise you will end up with blue batter and it’ll be ugly and unappetizing.  And your Mom won’t like that at all..although she will pretend she doesn’t see it cuz that’s how moms are.


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Spray a 9 x 5 inch loaf pan and pour in your batter.


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Bake this for 50-60 minutes or until you can poke a fork into the center of the bread and it comes out clean.  Remove from the oven and let cool for five minutes then turn it out onto a plate or platter.


lemon zucchini bread with blueberries


Now we’ll make a simple glaze. Just squeeze one more lemon into one and one-half cup of powdered sugar and whisk it all up into a beautiful glaze.  If it’s too thick, add a tiny bit of water just until it’s pour-able.


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Pour this right over the warm bread.


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Keep pouring.


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Then spread that luscious glaze all over the bread. Let it ooze over the sides and down to the bottom of the plate. You can scoop up that leftover loveliness when you serve it.


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And then cut a big slice of heaven…for your Mom of course…


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Or maybe for that Wonderful guy who’s been lurking in the background….just waiting.


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And if you can’t keep his hands off of it…


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Let him have just have one slice….one lemony, warm and blueberry bubbling bite.


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If you make your Mom this recipe this weekend, she will love you for life.

Guaranteed.

Glazed Lemon Zucchini Blueberry Bread

 

Author:

Recipe type: Breads

  • 2 c. flour
  • 2 t. baking powder
  • 2 eggs
  • ¼ c. Greek yogurt
  • ¼ c. canola oil
  • 1¼ c. sugar
  • Juice of one large lemon
  • zest of one large lemon
  • 1 medium-large zucchini grated (about one cup)
  • 1⅓ c. sugar
  • juice of one large lemon
  1. Preheat oven to 350º
  2. Mix flour, baking powder and salt together in medium bowl with whisk
  3. Grate zucchini until you get one cup
  4. Zest lemon into small bowl
  5. Add eggs to mixing bown and beat for a minute or two until light colored and fluffy.
  6. Add oil and yogurt and mix
  7. Add sugar and mix
  8. Add lemon zest and juice and buttermilk and mix again
  9. Turn mixer down to very low and add grated zucchini.
  10. Using spatula gently fold blueberries into batter
  11. Pour into 9 x 5 inch baking pan
  12. Bake for 50-60 minutes until fork inserted into center of loaf comes out clean.
  1. Mix powdered sugar and lemon juice and pour over warm bread.

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Crunchy Topped Blueberry White Chocolate Muffins

blueberry white chocolate muffin

Summer is here and blueberries will sure to be busting out all over!

I love the warm gooey tang of a blueberry in baked goods and nothing shows them off better than this recipe for Crunchy Topped Blueberry White Chocolate Chip Muffins.  Warm bursting blueberries along with white chocolate chunks? It’s a winner I tell you.




The great thing about this muffin recipe is that you can switch out the blueberries for raspberries, or even chopped up strawberries or apples. It’s versatile, moist and has a crunchy wonderful topping!

blueberry white chocolate muffin

These are a great treat for Sunday brunch, a girl’s breakfast, or just to take to work and watch people hug you with joy. Serve them with a tall cup of java, an icy glass of milk, or a chai latte for a special treat once in awhile. The tops are especially yummy with their crunchy sugary sprinkling. Muffin tops are the always the best art aren’t they?

Remember the “Muffin Top” episode of Seinfeld?

Elaine:

Here’s your problem. You’re making just the muffin tops. You’ve gotta make the *whole* muffin. Then you… Pop the top, toss the stump. Taste.

Remember Kramer driving all those “stumps” around on his tour bus? That was one of my favorite episodes ever. 

Now, let’s make muffins!

The instructions are simple – mix the dry ingredients, combine the wet ingredients, add them together and fold in some blueberries and white chocolate pieces. Top them with a simple topping and that’s it.  Let’s get baking!

First we’ll mix up all our dry ingredients.  Into a medium-sized mixing bowl, add 1 1/2 cups of flour, 3/4 cup sugar, 1/2 teaspoon salt, and 2 teaspoons of baking powder.  Take a whisk and stir them up well.

mix dry ingredients

Next we need to do the same with our wet ingredients.

In a large mixing bowl add 1/3 cup vegetable oil, one teaspoon of vanilla and one egg.  Also add in 1/3 cup of buttermilk. You can make your own buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a one cup measuring cup and then filling it with milk and letting it stand for five minutes.You can just use milk if you like, but buttermilk has an acidity that reacts with the baking soda or powder and makes your muffins, cakes, etc lighter and fluffier and yummier, so give it a try!


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Lightly mix it for about 20 seconds.


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Then add about half of your dry ingredients mixture.

dry ingredients mix

Mix 10 seconds then add your remaining dry ingredients. Mix again.


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The mixture is relatively thick,  and that’s okay! We need a thicker batter to hold up to the topping we’ll add later.

Now, add in one cup of white chocolate chips and one cup of blueberries.

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And gently  fold these in evenly.

Line your muffin tin with muffin liners (or you can spray them with baking spray).


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Using an ice cream scoop, Scoop your batter evenly into 9 muffin liners. You could stretch them to a dozen and make them a bit smaller, but I like them good-sized.

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Add them into your muffin liners.

Now we’ll make our crunchy topping.

In a medium bowl, add 2/3 cup brown sugar, 1/4 cup flour and 1 teaspoon of cinnamon. Give it a mix with the whisk.


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Add in 2 tablespoons of softened butter. It’s important to have it soft so it will mix properly.

softened butter

Now, using a fork, mash the butter into the dry mixture until it’s all worked in and there aren’t large lumps of butter.


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Once it’s mixed, sprinkle a good tablespoon over each of your muffins.

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Then pop them into a 350º oven for 20 minutes.

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Remove them and don’t let them get too cool!
blueberry white chocolate muffin

Because when you slice into them with a fork, you’ll see just how tender, moist they are and how the berries are bursting with their heated juciness while the white chocolate pieces are warm and gooey.


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See?


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Here’s the printable recipe just for you!

Crunchy Topped Blueberry White Chocolate Muffins

 

Author:

  • 1½ c. all-purpose flour
  • ¾ c. sugar
  • ½ t. salt
  • 2 t. baking powder
  • ⅓ c. vegetable oil
  • 1 t. vanilla
  • 1 egg
  • ⅓ buttermilk
  • 1 c. fresh blueberries
  • 1 c. white chocolate chips
  • ⅔ c. brown sugar
  • ¼ c. flour
  • 1 t. cinnamon
  • 2 T. butter, softened
  1. Preheat oven to 400º.
  2. Spray muffin cups or line with muffin liners.
  3. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder.
  4. Place vegetable oil into a 1 cup measuring cup;
  5. add the egg and enough milk to fill the cup.
  6. Mix this with flour mixture.
  7. Gently fold in blueberries and chocolate chips.
  8. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  9. Mix together all ingredients with fork. Sprinkle over muffins before baking.
  10. Bake for 20 to 25 minutes.

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For other great recipes using berries check out these other blogs featuring berries for Food Network’s virtual Summer Fest!

Feed Me PhoebeGluten-Free Blueberry-Almond Pancakes
The Lemon BowlStrawberry Mango Chia Smoothie
Jeanette’s Healthy LivingGingered Blueberry Shortcakes With Light Creamy Topping
Taste With The EyesBlueberry Limoncello Pavlova
Sweet Life BakePaletas de Fresca y Aguacate
Napa Farmhouse 1885Mixed Berry Tea Cake 
Red or Green?Strawberry & Blueberry Crisp (Red or Green-style)
Virtually HomemadeBlueberry Mint Margaritas
Haute Apple PieTriple Berry Ice Cream
Pinch My SaltStrawberry Peach Cobbler With Almond Biscuit Topping
Cooking With EliseDehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
DevourFour Healthy Berry Recipes
Domesticate MeSummer Berry Crisp
WeeliciousBrainy Breakfast
The Sensitive EpicureStrawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*DishinFresh and Easy Blueberry Pie
From My Corner of SaratogaMixed Berry Freezer Pops
FN DishWake Up With Berries

 

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Lemon Cheesecake Muffins with Lemon Curd

lemsug1

Close your eyes and let me paint you a picture in your mind…a slightly tart lemony muffin.  As you bite into it, you also get a creamy surprise, for in the center lies a soft, gooey, cheesecake-like filling. And accompanying both flavors, a cool, sweet-n-tart lemon curd for each delicious bite.

These muffins were so yummy.  Served with a spoonful of lemon curd, they were wonderful.

Before I show you how to make them, let me give you a little tip about baking with lemon zest.



I started with one tablespoon of lemon zest and one cup of sugar.

Put them into a bowl.

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Take your fingers and begin to smoosh the lemon zest with the sugar.

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See, the real punch of flavor you get from the lemon zest is from the oil in the peel.  When you begin to rub it with the sugar, it releases the oils from the zest into the sugar and intensifies the lemon flavor.  Your bowl will begin to smell marvelous.

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Dump your newly made “lemon sugar” into your mixing bowl with 6 tablespoons of butter.

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Beat it until light and fluffy and then add 2 eggs.

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Continue to beat until smooth and creamy.

In a separate bowl, measure out 1 1/2 cups of flour, 1/2 teaspoon salt and 1 teaspoon of baking powder.


dry

Give it a fluff with your whisk.

Measure out 1/2 cup of buttermilk.  If you don’t have buttermilk, fill your 1/2 cup with 1 tablespoon of vinegar, fill it with regular milk, and let it set for 5 minutes.  It will work as a substitute.

Alternate adding the flour mixture and buttermilk to your sugar/butter mixture.

buttermilk

addflour

When you’ve added all of both, you’ll have a nice smooth creamy batter.

batter

Take an ice cream scoop and spray it with cooking spray.  Also spray your muffin tins with cooking spray, or line them with muffin liners.

spray

Scoop your ice scream scooper about half full and drop into the tins.

scoop

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In another bowl, mix together 1/2 package of an 8 oz. cream cheese with 1/4 cup powdered sugar.

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Spoon into a Ziploc baggie.

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Seal the bag and using scissors, snip off one corner.

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Squeeze a little dollop of your cream cheese filling into the center of each muffin batter.

filling

battertin

Place into a 350º oven for about 15 minutes.  Stick a fork into one muffin, to one side of the filling and see if it comes out clean.  Leave in a few minutes longer, if need be, and check again.

Remove and cool.

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Are you getting excited yet?

Serve one on a plate with a dollop of my Fuss-Free Lemon Curd and a nice cup of hot tea or coffee.

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Have a bite of this wondrous creation.  It’s fabulous.

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We took these to our class this Sunday, and didn’t even bring home one!

Cooking with Love,

~Katie

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Blueberry Lemonade Smoothie | Dishin & Dishes

Blueberry Lemonade Smoothie | Dishin & Dishes










Quick refreshing smoothie for summertime.

Ingredients of Love:

ingredPlain vanilla yogurt, frozen lemonade concentrate, fresh or frozen blueberries, milk, ice, honey and lemon zest (optional)



Mix in your blender or smoothie maker:]

2 cups blueberries

3 T. frozen lemonade

1/2 cup yogurt

1 cup milk

3-4 cups of ice

1 T. honey

1 t. lemon zest

Throw all in a blender and blend until smooth!

Enjoy! SO refreshing for a summer day!

Blueberry on Foodista







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Strawberry Scone Bread | Dishin & Dishes

strawchop2

If you like the texture and not-too-sweet flavor of scones, this bar is for you.  But it’s without all the fuss of dolloping out dough or cutting dough into cute little scone shapes with cookie cutters.  This is a no-fuss scone type bread recipe that will give you the flavor of fresh strawberries and the density of a scone.

I made this last week on the same day I made my  Blueberry Crumble Bread Bars, and it really didn’t get a fair shake.  The Blueberry Bars were full of sugar and goodness and these are more of a tea and crumpet fair.  I also put it under the broiler for a few minutes at the end so as to brown up the crumb topping.

Me and broilers don’t mix very well.  I walked away for a minute, (I swear!) and the top got a few little black spots I then had to scrape off…



The thing you don’t know about us food bloggers is the chaos that sometimes ensues in our kitchen behind the camera.

Yes, food bloggers are human too.  We just fool you real well.

Now that I’ve thoroughly disallusioned you on me being perfect, let me show you how to make these elegant bars.

Begin by taking 2 cups of strawberries and chopping them up fine.  Put them into a bowl.

Pour 2/3 cup of sugar over them.

sugar

Give them a good stirring around and set a timer for exactly 5 minutes.  Let them sit.

timer

While your timer ticks away, do the following.  Measure out 4  cups of  flour.  Add in 2 tablespoons of baking powder and 1 teaspoon of salt.

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Turn your mixer on, and give your dry ingredients a quick fluff.

When your timer goes, off, pour one cup of heavy whipping cream into a separate bowl or measuring cup.  Add 2 eggs and 1 teaspoons vanilla.  Mix this up good.

vanilla

Pour this mixture over your strawberry/sugar mixture.

milk

Stir the 2 together well.


stirwet

Add your strawberry mixture into your dry ingredients, a little a time.  Also add 1/3 cup of melted butter (not pictured).

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Mix just until all the ingredients are well-blended.

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Just look at those lovely bits of fresh strawberries! Yum..

Spread mixture into a 9 x 13 lightly greased pan.

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Make your crumb topping.

Mix 2/3 cup of flour, 1/2 c pecans, 1/2 cup sugar 3/4 cup of butter and 1 teaspoon cinnamon until crumbs form.  I used a pastry cutter, but you could use forks or even your fingers.

crumbs

Please try to get your bowl as messy as I did and the counter as well.

Thank you.

Now sprinkle your crumb mixture all over the top of your dough.

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Put into a 375º oven for 30 minutes.  Check center with a toothpick or fork to see if it comes out clean.  If not, continue to bake until it does.  Top should be golden brown.

Enjoy these strawberry treats some morning when you feel like a cup o’ tea and some scones..you’ll say MMmmmm…

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Katie’s Printable Recipe – Strawberry Scone Bread Bars

Cooking with Love,

~Katie

Cream Scones on Foodista

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Poppyseed Muffins | Dishin & Dishes

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Every once in awhile, I like to post one of these super-easy, nothing-to- it recipes that even a beginner can handle with no problem.  This is one of those recipes. That way, my old high-school friend Lisa won’t accuse me of being a Martha Stewart wannabe. Seriously, I’m not even close.  Do you hear me? Not EVEN!

If you only saw my life on a daily basis, the flour on my nose and shirt, the weeds in my garden, no one would ever accuse me of that again.

Actually, most recipes aren’t that difficult if you just enjoy it. But sometimes, you just don’t feel like cooking for a long time…or baking.



Saturday night, I knew I needed to make something for our class Sunday morning.  Unfortunately, it was almost midnight. And did I mention that I sent Mr. Wonderful out at 11:40 PM looking for coconut cream pudding for this recipe?

And that, my friends, is why I call him Mr. Wonderful.

Cuz he went.

And then later, he confessed that he really wanted to go to the Wal-Mart anyway to look at fishing lures.  BUT, he got my pudding…at another store, cuz Wal-Mart didn’t carry it.

I needed something quick, something with out a lot of fuss but it had to be something good.

These muffins came to mind.  A treat from the past, my mom used to make these as a quick bread, but somewhere along the line, they evolved into muffins.

Super moist and dense, they are a pleasant surprise to bite into.  The moistness comes from a packet of pudding and ….

Cake mix.

C’mon now, what is muffin batter anyway but flour, sugar, salt….all the ingredients in, YES, cake mix!

Throw a few simple ingredients into your mixing bowl and a mere minute later you’re pouring the smooth batter into bread or muffin tins. Try this recipe, you won’t be sorry!

Katie’s Printable Recipe- Poppyseed Muffins

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Pumpkin Scones with Pumpkin Spice Icing

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Sunday morning I took these pumpkin scones to our marriage class.  My kids were not very happy with me.  You see, I let them taste them the night before.  They were most distressed to learn that was the only one they were getting.

I’m going to have to make these again real soon to bring peace back to my household.

I am not a big fan of hard scones.  I like ones that have more of a softer give.  More cake-like.  These fit the bill perfectly, and if you love the flavors of pumpkin pie?



You’re going to love these.

First for your dry ingredients. Dump the following into a mixing bowl. 2 cups of flour, 1/3 cup brown sugar, and 2 teaspoons baking powder.

Also add 1/2 teaspoon of the following:
Cloves,Cinnamon, Ground Ginger, Nutmeg,  and Salt




Mix up the dry ingredients real good with a whisk.

Now take 1/2 stick of very cold or frozen butter.  Sigh…of course I’m doubling this, so pay no attention to my incorrect pictures, as usual.  HEY! Adults eat a LOT of scones on Sunday morning!

Cut your butter  into thin slices.


butter

With a pastry cutter or 2 sharp knives, begin to cut your butter into the dry mixture.  Do not let a pastry cutter intimidate you.  It’s actually quite therapeutic.


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You should start to see your butter and flour mixture begin to form little chunks about the size of peas.

Grab a new medium-size bowl.  Scoop in  1/2 cup of canned pumpkin.  To this add 1/2 cup of heavy cream.  Whisk them smoothly together.


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Now crack one egg into a bowl. Whisk it with a fork.  Mix it into your pumpkin/cream mixture.


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Now you’re going to take your pumpkin mixture or wet ingredients and add them slowly, a little at a time into your dry mixture.  Not too much! Just until everything is mixed thoroughly.  I used my dough hook, but this dough is wet enough, you could probably use your paddle as well.


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When you’re done, you’ll have a pretty stick wet dough so I’d recommend spraying your hands with baking spray to handle it.

There are a couple different ways to cut scones.  Either way you use, place  your shaped dough form into the freezer for about 15 minutes to ensure even cutting and firming the butter back to its coldest form.

First, the round method.  Plop your dough onto a lined baking sheet or pizza stone that’s been sprayed.  Mound the center higher than the outsides edges of the dough.


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After chilling for 15 minutes, cut with a pizza cutter into 8 wedges.  You can make them thinner if you like.


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Or you can make a rectangular shape on a regular baking sheet.  I would aim for 3 inches wide unless you want really large scones.


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Take your pizza cutter and cut lines across the width of the dough.  Then cut those squares in half diagonally.


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I tried both and really favored the rectangular piece for ease of cutting, but liked the shapes of the wedges from the round one better. Next time I would make the rectangular piece longer and thinner as the pieces were humongous.

Whichever way you choose, make sure you lift your pieces with a spatula and pull them apart so all the pieces can bake around all sides.


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Put your pan into your oven on the center rack and bake for 15 minutes.  They should be just starting to brown and when you stick a fork or toothpick into the  the center of the largest one , it should come out  clean and not wet at all.

Remove from the oven to cool.

While they’re baking, make your frosting.

Sift a cup of powdered sugar into a bowl.

sift

Add 1 tablespoon of your canned pumpkin.

Add 1/4 teaspoon of each:

cinnamon, cloves, nutmeg, ground ginger


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I probably should have cleaned up that bowl before I took a picture, but we like to keep it real here in Reality Kitchen and those sifter thingies are hard to tame.

Begin to drizzle some more of your heavy cream into the powdered sugar mixture.  Whisk all the ingredients together until very smooth.  You’re looking for the consistency of molasses here.

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Now, for those of you without a sweet tooth, you will be absolutely satisfied with a warm scone and a cup of tea.

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But for those of you who want a little bit more…shall we say…SPECIAL?

Pour yourself a warm mug of cider or coffee and spread on the spiced frosting.


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Lord have mercy…

Katie’s Printable Recipe- Pumpkin Scones with Pumpkin Spice Icing

Cooking with Love,

~Katie
Pumpkin on Foodista
Pumpkin Scones on Foodista

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Aunt Jane’s Quiche | Dishin & Dishes

Aunt Jane's Quiche | Dishin & Dishes

Every fourth Sunday, Mr. Wonderful and I make breakfast for our church worship team.  They do four services a day which puts them at church sometimes from 8 a.m. to 2 p.m. and until four of us signed up to cook for them they had a box of donuts.

Now don’t get me wrong, on any given day, a box of donuts is a grand thing,  but it probably doesn’t provide a whole lot of sustenance.  And besides, Mr. Wonderful made homemade cinnamon rolls, so they were covered in the area of sweets.

Sunday I wanted to make quiche, and the best quiche recipe I could think of was my Aunt Jane’s quiche.



This is my Aunt Jane.






I have such fond memories of weekends at my aunt’s house with my cousins Laurie, Karen and Diane and my poor brother Steve (the only boy in the group).  Their house backed up to the woods on one side and an elementary school on the other which meant that we had a playground to play on.  The trails through the woods gave us young adventurers a mysterious place to explore but the greatest fun was for my Uncle Duane to pull us on a toboggan on his snowmobile through the the dark woods at night with only the light of the snowmobile to guide us.

I remember falling off the snow-mobile and my cousins and I clinging together in the dark woods until he realized we were gone and came back after us.  All great fun for young kids bundled up in puffy snowsuits in the winter.  No one here in Oklahoma knows what great fun snowmobiles can be.  I don’t even think you can buy one here.

Aunt Jane also used to make wonderful and delicious food.  Breakfast offered things like pancakes, and thick-sliced bacon.  Aunt Jane always put out little bowls of things like chocolate chips, pecans and powdered sugar to sprinkle over the pancakes, and as a young child, I was in heaven!

She will always be special in my heart and has been such a wonderful aunt to me (and great-aunt to my kids).

I love her dearly.

She is currently at home recovering from a hip replacement surgery.  I know she would love to read some comments from you all so if you could say “hi” and give her a “get well soon” I know she would get a kick out of it!  And if you make this recipe, come back and leave a comment thanking my Aunt Jane.

Here is her quiche recipe and believe me, you will come to adore it like I have.  Remove the peppers and onions for a basic bacon, egg and cheese quiche for picky eaters or add your own variation like fresh spinach or asparagus for seasonal options!

Start by cooking up 8 slices of bacon.  Make them like this which is my new favorite way!

Then for the crust – it’s a simple two-ingredient crust and may be a little unconventional, but, trust me, it’s delicious!

I made my quiche in a deep-dish pie stone, but if you are using shallow pie dishes or pans, no worries! I have included a printable at the end for either/or version!

Take one sleeve plus 6 saltine crackers and put them in your food processor.






Put the lid on and whiz them up for a minute until they form fine crumbs.  No food processor? Just put them in a baggie and roll them with a rolling pin.






In a medium saucepan, over medium-low heat, melt a stick of butter.  Be careful not to let it brown but just to melt.






Dump your cracker crumbs in the pot and mix them up really well.






Then press them firmly with a large spoon or rubber spatula up the sides and across the bottom of your pie pan.






Next, grate up 2 1/2 cups of Swiss cheese.  I can rarely ever find pre-grated Swiss cheese so I just buy a block and use the shredding blade of my food processor.  A box grater would work also!






Crack 4 eggs into a bowl and beat them up and then pour in 2 1/4 cups of half and half.






Dump in your cheese.






Chop up your bacon.






And add in right in.






Seriously, how could you wrong with eggs, bacon, cheese and half and half?  It’s such a winning combination.

Chop up two tablespoons of red pepper and red onion.  Add them into the mixture with one teaspoon of salt and one-half teaspoon of pepper and also a one-half teaspoon of paprika.






And mix it all up with fervor.






And pour it right into your crust.






Then take your spatula and kind of even things out in the dish.






Then pop your quiche into a 350 oven for 30-40 minutes for a deep-dish quiche or 20-30 for a shallow-dish one.

I made one plain bacon, egg and cheese quiche and one with peppers and onions for the worship team.  Mr. Wonderful was roasting some oven potatoes for them so it actually took mine almost 50 minutes to finish with all of that in the oven.






And remember, oven temperatures will vary, so check it after the least  amount of time by sticking a fork in the center of the quiche.  The center shouldn’t jiggle and the fork should come out clean when it’s done.

The top should be golden and browned and the whole thing will just look beautiful.






Try this quiche for your next breakfast or brunch.  It’ll become a favorite around your house like it is mine.

Thanks Aunt Jane for this fabulous recipe.   And thanks for the memories as well! I wish you a speedy recovery and hope someone makes you this quiche!






Because it’s so delicious!  If you make this, come back and leave a comment thanking my Aunt Jane.  I know after tasting this again this week, I could just kiss her!

Aunt Jane’s Quiche – Deep Dish Pie Dish

 

Author:

Recipe type: Breakfast

  • 2 c. crushed saltine crackers (1 sleeve plus 6 crackers)
  • 7 T. melted butter
  • 8-10 slices bacon
  • 2 T. chopped red onion
  • 2 T. chopped red pepper
  • 2¼ c. half-and-half
  • 4 eggs, beaten
  • ½ t. salt
  • ½ t. paprika
  • 2½ c. grated swiss cheese (8 oz)
  1. Preheat oven to 350º
  2. in food processor, whiz crackers until fine crumbs are formed (or place in gallon Ziploc baggie and use rolling pin to crush).
  3. In medium saucepan, melt butter over medium heat, remove from heat and stir cracker crumbs. Spread cracker crumbs in bottom and sides of pie pan to form crust, pressing firmly.
  4. Chop bacon slices into ½ pieces and cook over medium heat until bacon is crisp. Drain on paper towels to absorb grease.
  5. Combine other ingredients in large mixing bowl and pour into crust.
  6. Use spoon or spatula to evenly push around cheese and other fillings.
  7. Bake for 30-40 minutes or until fork inserted in center of quiche comes out clean without any eggs sticking to it.

3.3.3070

 

 

Aunt Jane’s Quiche – Shallow Pie Dish

 

Author:

Recipe type: Breakfast

  • 1¼ c. crushed saltine crackers (1 sleeve)
  • 6 T. melted butter
  • 6 slices bacon
  • 1 T. chopped red onion
  • 1 T. chopped red pepper
  • 1½ c. half-and-half
  • 3 eggs, beaten
  • ½ t. salt
  • ½ t. paprika
  • 2 c. grated swiss cheese (8 oz)
  1. Preheat oven to 350º
  2. in food processor, whiz crackers until fine crumbs are formed (or place in gallon Ziploc baggie and use rolling pin to crush).
  3. In medium saucepan, melt butter over medium heat, remove from heat and stir cracker crumbs. Spread cracker crumbs in bottom and sides of pie pan to form crust, pressing firmly.
  4. Chop bacon slices into ½ pieces and cook over medium heat until bacon is crisp. Drain on paper towels to absorb grease.
  5. Combine other ingredients in large mixing bowl and pour into crust.
  6. Use spoon or spatula to evenly push around cheese and other fillings.
  7. Bake for 25 minutes or until fork inserted in center of quiche comes out clean without any eggs sticking to it.

3.3.3070

Want to watch me make this on my TV segment? Click Play below!

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