Tag Archives: Retro Recipes

Grandma Ruth’s Banana Bread

Ruth's Banana Bread

The finished results of my Mom's recipe for banana bread.

I do love my whole-wheat-nutrition-packed recipe for banana bread, but sometimes I just crave my Mom’s!

  • 1 ¾ cup all purpose flour
  • 1 ¾ teaspoons double-acting baking powder
  • ¾ teaspoons salt
  • ½ teaspoon baking soda
  • 1/3 cup room temperature butter
  • ½ cup packed brown sugar
  • 2 eggs, well beaten
  • ½ cup pecans or walnuts, chopped roughly
  • 1 teaspoon grated orange rind
  • 1 cup bananas, mashed
  1. Mix dry ingredients together with whisk.
  2. In a separate bowl, cream butter; add sugar gradually until light and fluffy.  Add eggs and beat well.  Stir in nuts and rind.
  3. Add flour alternately with the mashed bananas.  Do not over mix.
  4. Bake in a greased 8”x4”x3” loaf pan, at 350F for 55 minutes, or until done (toothpick inserted into middle comes out clean).
  5. Store for at least 6 hours before cutting/serving, preferably overnight.

Comments Off on Grandma Ruth’s Banana Bread

Filed under "Sweets"/Cakes/Etc, Breads/Muffins/Biscuits, Vegetarian (lacto/ovo)

Squashed Baked Potatoes

Another blast from the past; I’m not a lover of potatoes, but I do like these.

  • baking potatoes
  • olive oil
  • salt
  • freshly ground black pepper

Put the potatoes onto a greased baking tray, and bake at 375F for about 45 minutes to an hour (until tender)

Remove from oven and make an X-cut in the top of each potato, then squash each potato with a potato masher, or a mug or plate.  The idea is to flatten them, not mash them.  You want the skins to crack and the insides to be rough.

Drizzle each potato (liberally) with olive oil, and season with salt and pepper.

Bake at 450F for about 15 to 20 more minutes, until crispy and golden.

Comments Off on Squashed Baked Potatoes

Filed under Main Course, Vegetables, Vegetarian (lacto/ovo)

Grandma Ruth’s Wild Rice Casserole

This is one of my absolute favourites from my childhood.  My mom made it with local wild rice.  It needs to be started a day ahead, so requires planning!  This recipe serves 4 people, but is very easily doubled.

  • 1 cup wild rice
  • boiling water
  •  ¼ cup butter
  • ¼ cup chopped onion
  • ½ cup sliced almonds
  • ½ lb mushrooms, sliced or chopped
  • 2 cups chicken broth
  • 2 Tablespoons sherry
  • 1 teaspoon salt
  1. Wash the rice under cool running water, then place in a heatproof dish or bowl.
  2. Cover the wild rice with boiling water.  Let stand for 30 minutes, then drain.
  3. For a second time, cover the wild rice with boiling water, and let sit until cool.
  4. Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
  5. Mix in the rice, and stir until well coated.
  6. Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
  7. Cover and let sit overnight in the fridge.
  8. The following day, bake for 1 ½ hours at 350F

1 Comment

Filed under Grains, Main Course

Matrimonial Squares

This recipe, adapted from  the Laura Secord Canadian Cook Book (1966) is the closest approximation to my Grandmother’s squares. My Grandmother was born in 1910.

Preheat oven to 350F

Grease an 8” square pan

Date Filling:

In a small saucepan combine:

  • 2 cups chopped dates
  • ¼ to ½ cup corn syrup
  • ½ cup water
  • ½ teaspoon vanilla
  • 1 to 2 Tablespoons fresh lemon juice

Bring to a boil, and simmer until thickened and soft.  Set aside to cool.

Mix together in a bowl:

  • 1 cup whole wheat flour
  • 1/3 cup all purpose flour
  • 1 1/3 cups lightly packed brown sugar

Stir in:

  • ½ teaspoon baking soda
  • 1 1/3 cups rolled oats

With a fork, blend in

  • 2/3 cup butter, melted

Stir until crumbly.

Press half of the crumb mixture into the prepated pan.  Spread with the cooled date mixture.  Cover with remaining crumbs and pat down until smooth.

Bake in a 350F oven for 30 to 35 minutes, or until light golden brown.  Cool and cut into squares.

Comments Off on Matrimonial Squares

Filed under food

Quiche for a Home Made Pie Crust

  • 1 9” pie shell, partially baked (see below)
  • 5 large eggs
  • ½ cup skim milk
  • 1 ½ cups whipping cream
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • small log of creamy herbed goat cheese
  • a few slices of bacon, cooked and crumbled
  • 6 green onions, sliced small

CRUST:

Partially bake the pie crust, and have the other ingredients ready; the pie crust should be warm when it is filled.

  1. The crust should be fitted into a 9” glass pie plate, and “frozen” for about 30 minutes before baking.
  2. Adjust an oven rack to the lower-middle position and heat the oven to 375F.  Line firm, chilled crust with foil, and fill with pie weights (or beans etc).
  3. Bake until the pie dough looks dry and is light in colour, about 25 to 30 minutes.  Transfer the crust to a wire rack and remove the weights and foil.

QUICHE:

  1. Whisk together the eggs, milk, cream, pepper and salt.
  2. Move the oven rack to the middle position, and reduce the oven temperature to 350F.
  3. Sprinkle the bacon, onions, and crumbled goat cheese evenly over the bottom of the warm pie shell.
  4. Pour the egg mixture into the shell until it reaches about 1/2” from the top of the crust.
  5. Bake until the top of the quiche is lightly browned and a knife inserted about 1” from the edge comes out clean, about 40 to 50 minutes.
  6. Cool to desired temperature on a wire rack.

Note: if you want to use more filling ingredients and less custard, use 4 eggs, and 1-1/2 cups liquid.  Use any cheese and/or sauteed vegetables that you like, such as seafood, leeks, broccoli, onions, etc

Comments Off on Quiche for a Home Made Pie Crust

Filed under Main Course, Protein

Shipwreck Casserole

A bit of a pain to assemble, and not very gourmet, but once it’s put together it can just sit unattended for two hours in a 350F oven.  Reminds me of 70’s fare and the foil packed dinners that we used to make for camp fire cooking.

  • 2 large onions, sliced thinly
  • 2 medium potatoes, sliced thinly
  • 1 lb lean ground beef, or lamb
  • ½ cup long grain white rice, uncooked
  • ½ to 1 cup finely diced celery
  • 10 oz condensed tomato soup
  • 10 oz soup can of very hot or boiling water
  • salt and pepper, to taste
  • dried or fresh herbs, to taste
  1. Spread onions over the bottom of a greased 2-quart lidded casserole dish; sprinkle with salt and pepper and herbs, if using.
  2. Lay the sliced potatoes over the onions, and sprinkle with salt and pepper and herbs, if using.
  3. Pat the ground beef evenly over the potatoes; sprinkle with salt and pepper and herbs, if using.
  4. Evenly distribute the dry rice over the ground beef.
  5. Spread diced celery over the rice and ground beef; sprinkle with salt and pepper and herbs, if using.
  6. Mix soup and hot water together, and pour over top of the casserole.
  7. Cover the dish, and bake, covered, in a 350F oven for 2 hours until vegetables are tend

Comments Off on Shipwreck Casserole

Filed under food, Main Course, Protein

Pickled Beets in 24 hours

pickled beets

Slice the Beets and the Red Onion

  • 2 tablespoons sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 8 whole cloves
  • 1 clove garlic, peeled and chopped
  • 1/3 cup cider vinegar
  • 1/4 cup water
  • 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
  • 1 small sweet red onion, sliced and separated into rings
  1. Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
  2. In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
  3. Cover and refrigerate at least 1 day.
  4. Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.

Comments Off on Pickled Beets in 24 hours

Filed under Appetizers, Marinade, Salads, Vegetables, Vegetarian (lacto/ovo)

Shepherd’s Pie

A finished Shepherd's Pid

The finished pie

  • 2 lbs potatoes, peeled and roughly chopped
  • 2 cloves garlic
  • Plus: 1/2 cup cream, salt and pepper to taste
  • 1 pound ground beef or lamb
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped small
  • 2 carrots, scrubbed or peeled, and chopped small
  • 1 celery stalk, chopped finely
  • 1/3 cup frozen corn
  • 1/3 cup fresh or frozen cut green beans
  • 1 1/2 tablespoons flour
  • 1/2 cup beef or vegetable stock
  • 1/4 cup red wine (can use stock, if desired)
  • 1 tablespoon finely chopped fresh thyme (or 1tsp dried)
  • 1 tablespoon finely chopped fresh rosemary (or 1 tsp dried)
  • pinch of ground nutmeg
  • salt and black pepper to taste
  • 2 tablespoons cold butter, cut into pieces
  1. Preheat oven to 400 F.
  2. Place the potatoes and garlic in a large pot of cold, salted, water over medium high heat.  Bring to a boil and cook until tender, about 15-20 minutes.  Drain well, then put the potatoes and garlic back into the pot and mash them 1/2 cup of cream (or milk) with a few tablespoons of butter, salt and pepper . Taste for seasoning.  Beat with a wooden spoon until fluffy, set aside.
  3. In a large, deep skillet, cook ground beef or lamb for about 5-10 minutes or until browned.  Spoon off excess fat and remove meat.
  4. Wipe down the skillet and add the vegetable oil. Bring to a medium heat.  Add the onion, carrot, celery, corn and green beans.  Cook, stirring occasionally, until softened, about 15 minutes.  Add the ground meat back to the skillet and cook for another 5 minutes or so until hot.
  5. Sprinkle the flour over the mixture and cook, stirring, for 2-3 minutes.  Add the stock and wine , thyme, rosemary, nutmeg, salt and pepper.  Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.  Taste the meat mixture and adjust seasonings.
  6. Scoop meat and vegetable mixture into a 9″ deep dish pie plate. Spoon and smooth the mashed potatoes on top.
  7. Scatter the cut butter over the top of the potatoes and bake until browned, 35 minutes.

Note: you could use water if you don’t have stock or wine — just make sure that you have enough salt and pepper.

Comments Off on Shepherd’s Pie

Filed under food, Main Course, Protein, Vegetables

Berry Muffins

I used to buy these muffins from a shop just around the corner when I was on my coffee break, or for lunch; the recipe is from the “David Wood Food Book”.  How I miss my exquisite lunches and sweets from that shop!  Not exactly nutritious, but one could use half whole wheat flour and half all-purpose flour, or use a Cornell Mixture.  This makes 6-8 muffins.

  • 1 large egg
  • ¼ cup melted butter
  • ¾ tsp vanilla extract
  • 1/3 cup milk
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 – 1 ½ cups blueberries, fresh or frozen OR add berries or fruit of your choosing
  1. Preheat the oven to 350F.  Grease and flour muffin tin, or use paper muffin cups.
  2. In a large bowl, cream together the melted butter and sugar, then beat in the egg and vanilla.
  3. Whisk together the flour, baking powder, and salt.  Add to the butter mixture, along with the milk.  Don’t worry if it’s a bit lumpy.  Add the berries and fold them in gently.
  4. Scoop into the muffin tins; bake in the preheated oven for 25 to 30 minutes, until pale golden brown, and the top springs back when touched.
  5. Niall likes to make a glaze of freshly squeezed lemon juice and sugar for these — half a lemon, with sugar to taste, warm in microwave, then drizzle onto muffin or dip muffin!

Comments Off on Berry Muffins

Filed under "Sweets"/Cakes/Etc, Breads/Muffins/Biscuits, food, Vegetarian (lacto/ovo)

Cheese Straws

From The Smitten Kitchen.  These addictive cheese straws are the best recipe EVER.  EVER.

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
1/4 cup unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half, cream, or milk

1. Preheat oven to 350°F.

2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds. (it never forms a ball for me, but when it holds together when squeezed between finger and thumb, I remove it then knead by hand for a moment until it forms a nice ball).

3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet (though I lined mine with parchment), leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.

4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned; these taste bad if they brown all over. Remove from the oven and set the cookie sheet on a rack to cool.

5. Serve at room temperature.

1 Comment

Filed under Appetizers, food, Grains, Vegetarian (lacto/ovo)

Granny Jo’s Victoria Sponge

Makes two 8” cakes, or one tall 8” cake.

Ingredients:

First with weights, as Granny makes it, then with measuring cups/spoons:

With a scale:

  • 8 oz unsalted butter
  • 8 oz castor/granulated sugar
  • 4 large eggs
  • 8 oz self-raising flour*
  • 1 teaspoon baking powder
  • (2 tablespoons milk to add if necessary)

With measuring tools:

  • 1 cup unsalted butter
  • 1 cup castor/granulated sugar
  • 4 large eggs
  • 1 ½ cups, less 1 Tablespoon self-raising flour*
  • 1 teaspoon baking powder
  • (2 Tablespoons milk to add, if necessary)

For finishing:

  • Granulated sugar
  • Fruit jam

* if you don’t have self -raising flour, remove 1 Tablespoon of the flour, and replace with 1 Tablespoon of baking powder; you still need the additional 1 tsp of baking powder in the recipe.

Directions:

Preheat the oven to 360F/182C.

Prepare two 8” non-shiny cake tins by greasing them with butter, and line the bases with non-stick parchment paper.

Ingredients must all be at room temperature.

Place the butter in a mixing bowl and beat it until it is pale and light.  Add the sugar, continuing to beat until the mixture is light and fluffy.

Break the eggs into a separate bowl, and beat them lightly.  Add the beaten eggs to the butter/sugar mixture one spoonful at a time, making sure that they are fully incorporated before adding the next spoonful.

Whisk the flour and the baking powder together in another bowl.  Using a large spoon, fold in the whisked flour to the egg and butter mixture.  Do not over mix, or the cake will be tough.

Check the consistency of the batter – look for the batter to drop easily off of a spoon when it is tapped gently on the side of the bowl.  If it is too stiff, add a little milk (up to 2 tablespoons, a little at a time).

Divide the mixture equally between the two prepared tins.  Whack the tins down gently on the counter to remove any bubbles and to level the cakes.  Place into preheated oven for 25 to 30 minutes until a toothpick inserted into the centre comes out clean.

When finished baking, turn out onto a wire rack and remove the baking parchment.  Flip them over right side up.  Removing the cakes quickly from their tins will avoid soggy bottoms!

When completely cool, cut the cakes in half horizontally and spread the middle with jam.  Place the top back on.  This will make two Victoria Sponges, or a tall Victoria Sponge with three layers of jam.  Sprinkle the top with granulated sugar.

Tips:

If your mixture “curdles”, don’t worry.  Just add a spoonful of flour in and mix it together.  This should absorb all the excess liquid that’s separated the mixture.

Don’t open the oven during baking.

Comments Off on Granny Jo’s Victoria Sponge

Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

Caramel-y Oat Squares

  • ½ cup melted butter
  • 1 teaspoon vanilla
  • 1 cup brown sugar, packed
  • ½ teaspoon baking powder
  • 2 cups rolled oats

Mix everything together as you go, in the order given.  Press down the resulting mixture in a well-buttered 9” x 9” baking pan/glass baking dish.  Bake in a 400F oven for approximately 11 minutes, until golden (check often to prevent over browning or burning).  As soon as you take them from the oven, cut them into squares (we use a pastry scraper to “score” them right down to the bottom of the pan).  The original recipe says to remove them while still hot, but we find this unnecessary because we butter the pan very well.

If you want to make them very crispy, use a cookie sheet and spread the mixture thinner.  Adjust the time.

Comments Off on Caramel-y Oat Squares

Filed under "Sweets"/Cakes/Etc, Grains, Vegetarian (lacto/ovo)

Grandma Ruth’s Peanut Butter Marshmallow Squares

This is a real retro/60’s recipe, but still requested by the kids in the family!  There is nothing nutritious, or the least bit redeemable about it…

  • 1 package peanut butter chips
  • 1/2 bag coloured or white baby marshmallows
  • 1/4 cup butter
  • 1/2 cup smooth peanut butter

Butter an 8″ x 8″ pan .  Line with parchment paper with overhangs if desired, just to make the squares easier to remove.

In a heavy pot over low heat, blend chips, peanut butter, and butter until smooth.

There are two ways of “mixing” this:

  1. Scatter the marshmallows evenly over the bottom of the pan.  Pour the smooth, melted peanut butter mixture over the marshmallows in the pan. OR
  2. Gently fold the marshmallows into the peanut butter mixture, and quickly pour into the buttered pan before they get a chance to melt.

Refrigerate until very firm.  Keep refrigerated!

Comments Off on Grandma Ruth’s Peanut Butter Marshmallow Squares

Filed under "Sweets"/Cakes/Etc, food, Fun/Kids

Cooked Playdough

This playdough is very smooth in texture, and will not leave a salty, or oily residue on one’s hands.

  • 1 cup all purpose flour
  • 1/4 cup salt
  • 2 Tablespoons cream of tartar
  • 1 cup cool water
  • 1 Tablespoon cooking oil
  • Food colouring (optional)

Put flour, salt, and cream of tartar into a heavy-bottomed saucepan, and whisk to combine.

In a separate bowl, combine the liquid ingredients together.

Add the liquid ingredients to the pot, stirring constantly.  Cook over medium heat, stirring constantly until the mixture thickens and forms a sticky ball in the centre of the pot, about 3 to 5 minutes after mixture has warmed.

Let cool, and knead till smooth.

Store covered in fridge.

Comments Off on Cooked Playdough

Filed under Fun/Kids, non-food

Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie

Pre-bake a 9″ pie shell until golden, and cool it.

Preheat oven to 400F, and read ALL of these directions before proceeding. You will need 3 eggs, carefully separated into yolks and whites; it is of extreme importance that no trace of yolk gets into the whites, or the whites will not stiffen up properly.

In a saucepan, combine:

  • ½ cup cornstarch
  • 1 cup granulated sugar
  • ¼ teaspoon salt

Gradually whisk in:

  • 3 cups water

Put saucepan on stovetop, and cook over medium heat, stirring constantly, until thickened.  Cover and cook for 2 minutes longer, stirring occasionally.

Whisk a small amount of the hot mixture into:

  • 3 slightly beaten egg yolks

Whisk in a little more of the hot mixture, then, blend the yolk mixture into the remaining hot mixture in the saucepan*.  Continue to cook for one minute longer, stirring constantly.

Remove from heat and blend in:

  • 1 tablespoon of butter
  • ¼ teaspoon vanilla extract
  • 1 tablespoon finely grated lemon rind (from two lemons)
  • ½ cup freshly squeezed lemon juice (from two lemons)

Cool to lukewarm and turn into prepared pie shell.

Meringue

Into the bowl of an electric mixer fitted with the whisk attachment, place:

  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • (I have read recently that 1 + 1/2 teaspoons of cornstarch will prevent the meringue from “weeping”)

Whip on high speed until frothy.  With the mixer still running, slowly add:

  • 1/3 cup granulated sugar

Beat until the meringue is thick and shiny, approximately two minutes.  (Whisk in corn starch, if using)

Immediately spread onto the pie, making sure to touch it to the edges (it will shrink back if you don’t).  Put the pie into the 400F oven for about 5 minutes, or until the meringue is golden.  Let the pie cool to room temperature before cutting.

*Note: You can add 2 teaspoons of the lemon zest when you add the egg yolks, reserving 1 teaspoon.  After removing the mixture from the heat, pass it through a sieve, then stir in the remaining 1 teaspoon of zest and the remaining ingredients.  This will result in a “smoother” filling.

Comments Off on Lemon Meringue Pie

Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

“Scalloped” Potatoes

  • ~2 lbs of waxy potatoes (approximately six medium)

  • salt and freshly ground black pepper
  • 1 onion, minced
  • 2 cups shredded sharp cheddar cheese, if desired (less, if you don’t like cheesy potatoes)
  • enough flour for “dusting”
  • 1 cup milk
  • 1cup heavy cream
  • pinch of nutmeg, if desired
  • 2 tablespoons butter

Preheat oven to 375F. Peel potatoes and slice thinly – about 1/8” thick.  Place one layer on bottom of a baking/casserole dish.  “Dust” with flour, sprinkle well with salt and pepper.  Add a bit of onion, and a sprinkle of cheddar.  Place another layer of potatoes, and repeat with other ingredients.  Keep repeating process, finishing with a layer of potatoes. When the last of the potatoes have been placed on top, sprinkle on any left over onions, and any remaining cheese.  If there are no more onions, don’t worry.  If there is no cheese left, grate some more, if desired. In a large measuring cup, blend milk, cream and nutmeg together.  In a corner of the casserole dish, gently pour into the potatoes, being careful not to dislodge any of the onions, cheese, or seasonings. Dot the top of the potatoes with the butter. Bake until all the liquid has been absorbed and the top is bubbly and brown; about 1 to 1.5 hours.

You can add thinly sliced and chopped smoked ham, if you are fine with this not being vegetarian!  Add it with the onions and cheese in layers.

Comments Off on “Scalloped” Potatoes

Filed under food, Main Course, Vegetables, Vegetarian (lacto/ovo)

Quiche: Using a Frozen Pie Shell

I have an irrational fear of making pie crust, in spite of many lessons from my mother (pie crust maker Extraordinaire) and from my dear patient friend Leslie.  We have been using the America’s Test Kitchen recipe for pastry, and it really is easier to make, and tastes delicious!

  • 1 (8” or 9”) premade pie shell in foil pan (or from scratch)
  • 4 large eggs
  • 1/2 cup heavy cream  OR milk
  • Salt and pepper, to taste
  • Herbs of choice, if desired
  • 1 cup or so of grated cheese of any kind (or cr blue some soft goat cheese — our favourite)
  • Filling ingredients of choice, totalling approximately 1 cup: sautéed onions, sautéed mushrooms, sautéed leeks, sautéed zucchini, chopped scallions, sautéed or steamed broccoli, sautéed bacon, finely chopped ham, tinned or marinated artichoke hearts, steamed asparagus, chopped baby spinach; use your imagination and personal preferences.

Preheat oven to 400F, and remove pie shell from freezer to thaw in its foil pan for approximately 15 minutes.  Prick the shell generously, line it with foil or parchment paper, and put in some pie weights or dried beans.  Bake for about 11 minutes.

Place warm pie crust — in its foil pan — on top of a cookie sheet.  Cover the bottom of the pie shell with your chosen ingredients.  Top with cheese.  Set aside.  Reduce oven heat to 350F.

Crack eggs into a medium sized bowl and lightly whisk.  Add cream, salt, and a few grinds of pepper.  If you like, add some thyme, tarragon, basil, or oregano – or any other herb you like — if they go well with your ingredients.  Whisk very well.  Pour gently into the pie shell.

Place quiche, on cookie sheet, into the preheated 350F oven for 35 – 40 minutes or until egg mixture has set.  It should be slightly browned, and a knife inserted into the egg mixture, about 1″ from the edge should come out clean.

Of  course, this filling tastes even better when baked inside a home made pie crust 🙂

* Our most recent favourite is to use approximately 3/4 of a small log of herbed soft goat cheese, layered with 10 or so steamed asparagus spears and half a dozen or so crisply fried bacon rashers (or shaved ham).  We leave out the bacon if we want a vegetarian version, and it is just as delicious.  Butter-sauteed mushrooms & zucchini are also excellent with the goat cheese.

1 Comment

Filed under food, Main Course, Protein, Vegetarian (lacto/ovo)

Lemon Cheesecake

Crust

  • 1/3 cup butter
  • 1 ½ cups vanilla wafer crumbs (can substitute graham wafer or digestive crumbs)
  • ¼ cup soft brown sugar

Filling

  • 2x8oz packages cream cheese
  • 3 eggs
  • 1 cup granulated sugar
  • 3 Tablespoons freshly squeezed lemon juice (about ½ to 1 lemon)
  • 1 teaspoon finely grated lemon rind

Topping

  • 2 cups sour cream
  • 3 Tablespoons granulated sugar

DIRECTIONS

Crust

Melt butter in saucepan.  Stir in wafer crumbs and sugar.  Press in to ungreased 10” spring form or 9”x9” pan.  Bake in 350F oven for 10 minutes.  COOL.

Filling:

Beat cream cheese until smooth and creamy; don’t overbeat.  Beat in eggs, one at a time.  Add sugar, lemon juice and rind.  Mix well.  Turn into crumb-lined pan.  Bake in 350F oven for about 30 to 40 minutes until firm; do not brown.  Proceed to next step IMMEDIATELY.

Topping:

Mix sour cream and sugar together.  Spread over cheesecake.  Return to oven for 10 to 12 minutes.  Chill; keep in refrigerator.  Cuts into 12 pieces.

Freezes very well.

Comments Off on Lemon Cheesecake

Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

Lazy Pirogi Casserole

(this recipe is from the “Sister McGuigan School Cookbook”, which was a gift from far away cousins many many years ago! )

  • Fresh sheet noodles for 9×13”pan –enough for 3 layers, or 9 lasagna noodles
  • 2 cups cottage cheese
  • 1 egg
  • ¼ tsp onion salt
  • 1 cup shredded cheddar cheese
  • 2 cups mashed potatoes
  • ¼ tsp salt
  • ¼ tsp onion salt
  • ¼ tsp freshly ground black pepper
  • 1 cup butter (yes!)
  • 1 cup chopped onions
  • Crumbled cooked bacon (optional), approximately 6-8 slices.  This is our family’s non-vegetarian addition 😉

Cook the noodles and line the bottom of a 9×13” pan with them.

In a medium bowl, mix cottage cheese, egg and onion salt.  Spoon over noodles and spread, then cover with a layer of noodles.

Mix cheddar cheese, salt, onion salt, and pepper with the potatoes.  Spread over the noodles.  Cover with a third and final layer of noodles.

Heat butter until hot, then sauté onions until transparent.  Pour evenly over noodles.  Cover with foil, and bake in 350F oven for 30 minutes.

Let stand for 10 minutes before serving.  If using, sprinkle crumbled bacon evenly over top of pan.  Serve with sour cream.

Comments Off on Lazy Pirogi Casserole

Filed under food, Main Course, Vegetarian (lacto/ovo)

Grandma Ruth’s Peanut Butter Cookies

When mixing the dough, follow a basic method for cookie making :

  • 1/2 cup shortening (I like butter)
  • 1/2 cup brown sugar
  • 3 oz. white sugar
  • 1 egg
  • 1/2 cup peanut butter
  • 1+ 1/2 cup flour
  • 1/2 teaspoon baking soda
  • pinch salt

Roll dough into walnut-sized balls (unshelled walnuts), place on a cookie sheet lined with parchment paper leaving about an inch or two of space between them. Get a cup of hot water and a fork. Dip the fork into the hot water and shake off the excess, then flatten each cookie ball, leaving lines or criss-cross patterns on each cookie.  Dip the fork into the water again if it starts to stick to the cookies.

Bake at 350F for about 10 minutes, until nicely browned. My mom doubles this recipe, and says that she uses 3/4 cup of white sugar when the recipe is doubled.

Comments Off on Grandma Ruth’s Peanut Butter Cookies

Filed under "Sweets"/Cakes/Etc, food, Fun/Kids