Archive for the ‘ Baking ’ Category

When I made these, I thought of my friend Rosi who is opening up a bed & breakfast – they would be perfect for breakfast or brunch, and so easy to make ahead of time!  Another friend of mine, Lisa Johnson, sent me her recipe for Egg Muffins…I tweaked it a bit (as I am known to do, ha!). 

Each time I make them I change it up a bit.  Today, I used prosciutto, finely chopped green peppers and mushrooms, 4-cheese blend and green onions.

Here they are just coming out of the oven:

Out of the pan:

Preheat oven to 350

PAM spray a muffin/cupcake pan.

  • 6 slices of prosciutto (or deli-sliced ham, chicken or turkey)
  • 6 eggs
  • 1/4 cup cream
  • 1 tsp garlic powder
  • pepper to taste
  • green onions (or chives), chopped
  • shredded cheese

Line six cups of the cupcake pan with the prosciutto, pressing in to form a shell.

Whisk the eggs, cream, garlic and pepper until fluffly.  Pour evenly into the cups.  Top with the cheese and green onions.

Bake for 17 minutes or until toothpick comes out clean.  Do not overcook!


I am already thinking of lots of other ways to make these… a Mexican version, Italian version, Cajun version, etc!

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admin January 10th, 2010      3 Comments »

If you want an aromatic and tasty focaccia you don’t have to leave your house because you can whip this up in no time!   Seriously.   No machine needed.   This takes about 10 minutes of prep time, 1 1/2 hours of rising time and 20 minutes of baking time – that’s it! 

 

  • 1 pkg active dry yeast
  • 1/2 tsp sugar
  • 1 1/2 cups warm water (110 degrees)
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 4 tbsps fresh rosemary
  • 3 tbsps olive oil
  • sea salt, coarsely ground

Dissolve yeast and sugar in 1/2 cup warm water and let sit for 5 minutes until bubbly.

In a large bowl, combine flour, salt and 3 tbsps of the rosemary.  Add yeast mixture and remaining water.  Mix thoroughly with a wooden spoon and/or your hands.  Transfer to a floured cutting board and knead by hand for a few minutes until smooth. 

Lightly coat a large bowl with olive oil.  Place dough in bowl and cover with a towel.  Let rise for 1 1/2 hours in a warm place, until doubled.  (I put it on my dryer in the laundry room!)

Preheat oven to 425.

Once risen, punch down and place on an oiled baking sheet (I use my round pizza stone, but a cookie sheet is fine).  Press dough down with your hands into a circle, dimpling it with your fingertips.  Drizzle with the olive oil and sprinkle with coarse sea salt and remaining rosemary.

Bake for 20-25 minutes, until golden.  Serve warm or at room temperature.

Note:  The thinner you pat down the dough, the crisper the foccacia.  The thicker you leave it, the softer the bread.  Thick is great for making sandwiches.

Vatiations:  Use sage instead of rosemary.  Add sliced olives, red onions, or zucchini.  Cheeses of most any kind are terrific on it – parmesan, mozzarella, fontina, etc.

Here it is right before going into the oven:

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admin February 4th, 2009      No Comments »

Can you believe it is December already!?  WOW.  Time to start thinking of the baking to be done.  A baking tradition going back years in our family is Pecan Tassies!  It’s a way to eat pecan pie without overindulging – unless you eat a lot of them!   They are pretty simple to make and they are rich and sweet.

To make 2 dozen:

Crust:

  • 1 3-oz pkg Philly Cream Cheese, softened
  • 1/2 cup butter, softened
  • 1 cup flour

Cream together cream cheese and butter.  Add flour and mix well.  Chill for at least one hour.  Shape into 2 dozen 1-inch balls.  Press into bottoms and sides of ungreased cupcake tins.

Preheat over to 325 degrees.

Filling:

  • 1 egg
  • 3/4 cup brown sugar
  • 1 tbsp butter, softened
  • 1 tsp vanilla
  • dash of salt
  • 2/3 cup pecans, chopped

Beat together eggs, sugar, butter, vanilla and salt until smooth (I whip til it is airy)

Divide half the pecans among the pastry-lined tins.  Add filling by teaspoonful; top with remaining pecans.

Bake for 25 minutes.  Cool in pans.  Remove.  These keep for quite awhile in an airtight container.

Mangia Bene!

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admin December 3rd, 2008      No Comments »

With the weather getting a bit chilly, it is good to start thinking about warm, hearty meals.  The gist of this recipe works with just about any cut of pork roast:  Loin, Crown, Butt, Shoulder, Tenderloin.  The first pic below is a center tenderloin; the second pic is a pork shoulder – both I made recently.  The garlic is a natural marinade, moistening and flavoring the roast at the same time.

  • 3-4 lb pork roast
  • 10-15 whole cloves garlic, peeled and cut in half long-wise
  • olive oil
  • salt & pepper
  • fresh rosemary branches

Preheat oven to 350 degrees.

Make 20-30 1/2-inch slices uniformly over the roast.  Insert half a garlic clove into each slice.  Place roast into a PAM sprayed roasting pan.

Rub outside of roast with olive oil.  Sprinkle with salt and pepper.  Place rosemary branches on top of the roast.

Bake for 20-25 minutes per pound or until thermometer inserted into middle of roast reads 160-170.

Remove from oven.  Let stand 5 minutes.  Slice and serve.

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admin October 14th, 2008      No Comments »

We didn’t grew up eating biscuits very often, so they are not something I make from scratch.  When my hubby wants biscuits and gravy, he is happy when I pop open a can of store-brand biscuits – the homemade gravy more than makes up for it!

I stumbled across a copycat recipe for the Cheddar Bay Biscuits that Red Lobster serves.  I doctored up the recipe a bit, as I always do, and they were great – and so very easy.  I’ve since made them in a variety of ways, substituting the cheese and parsley with different types of cheeses and spices.  I’ve made them with parmesan and oregano for an Italian flair!  They have a nice kick when made with hot pepper jack cheese and cilantro!  The recipe calls for Bisquick, but I have had good luck with both Krusteaz and Aunt Jemima buttermilk pancake mixes.

  • 2 cups Bisquick
  • 3/4 cup milk
  • 3/4 cup cheddar cheese, shredded
  • 1/3 cup butter, melted
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley

Preheat the oven to 450.   Mix together biscuit mix, milk and cheese until a soft dough forms; beat vigorously for about 30 seconds.  Dough will be thick.  Drop by spoonfuls onto ungreased baking sheet. 

Mix melted butter, garlic and parsley together.  Brush 1/2 of the butter mixture onto the biscuit mounds. 

Bake for 8-10 minutes, until golden brown.  Immediately brush remaining 1/2 of butter mixture over the biscuits.  Serve hot.  Makes about 12, depending on size of spoonfuls you use!

Mangia bene!

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admin September 19th, 2008      No Comments »

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