BFMQ's (Better than Frozen Mini Quiche)

BFMQ's (Better than Frozen Mini Quiche) from DC Food Blog

These can be made with a variety of fillings. We have made them for several events and parties and they are always very popular! I like doing the mini quiche because they freeze well and are easily portable. This works with the super small muffin pans and the larger ones as well.

CRUST: Make Pie Crust recipe first (see below for prep time etc.) Otherwise, use a store-bought crust (less tasty, but definitely less time-consuming)

CHEESE: 1 c. shredded cheese (can be ½ of two kinds, etc.) often cheddar, mozzarella, or swiss (which often melts a bit less well in my kitchen)

LIQUID: 1 ½ cups half-and-half or milk (milk does just fine)

EGGS: 4 slightly beaten eggs

DRY:
1 tbsp flour
¼ tsp salt
1/8 tsp pepper, garlic powder or other spices (small amounts)

FILLINGS:
1 cup any of the following (or any tasty combination):

hamburger, TVP, or sausage (all seasoned, cooked and drained), bacon (6 slices cooked, drained and chopped), red peppers (diced), carmelized or chopped onions, spinach, chopped tomatoes, fresh basil, your choice -- the secret for me is to not use ingredients that are too wet. There is already a lot of liquid in the recipe and using ingredients that give off a lot of water may make your quiche too wet.

Some combinations we like: hamburger cheddar and diced onion; spinach, white pepper, carmelized onions and feta or jack cheese; bacon, cheddar, and garlic; basil, tomato and cheese

Directions:

1. Preheat oven to 325.

2. Lightly spray tins with nonstick spray (PAM or Crisco?)

3. Put enough crust into each cup to reach the top. A jar can often cut the right size of dough depending on the muffin tin size.

4. Put a small amount of cheese in each cup.

5. Toss together the cheese and fillings and flour.

6. In a medium bowl, stir together eggs, half-and-half or milk, salt, pepper and garlic powder (or other spices).

7. Combine with cheese and filling mixture.

8. Use a ladle or spoon to fill each crust cup 2/3 full with mixture.

9. Bake for 35-45 minutes or till an inserted knife comes out clean.

If needed, cover the crust edges with foil rings to prevent overbrowning. These should pop right out with a knife. Serve warm!

My Favorite Pie Crust

Perfect Pie Crust from DC Food Blog (modifed from epicurious.com)

This will make a double crust. I've used many different recipes but I've settled on this one because it makes the flakiest crust. It's almost like puff pastry.

2 sticks + 2 tablespoons of butter

(at least 1 stick of butter should be frozen)

2 ½ cups flour

1 teaspoon salt

1 tablespoon sugar

¼ cup of water

2 tablespoons rice wine or cider vinegar

Cut butter into tablespoon size. Pour into a food processor. Add the flour, salt, and sugar. Process on high until the butter is the size of peas. Mix water, a few cubes of ice, and the vinegar in a measuring cup. Slowly pour the water in by tablespoons and then blend on high. The way I did it starting out was to count to three pouring the water in and then blend for a short time by counting to five. Do that until the mixture has come together but is not too wet.

Refrigerate for at least a half an hour before using. When you roll it out for use, roll it out to about a ¼ inch thickness.

-J

Chocolate Bliss Cookies

These are from the Barefoot Contessa and the FoodTV website. This recipe is for serious chocolate fans. Mighty fine and tasty! --jdtc

1 pkg. (8 squares) Baker’s semi-Sweet Baking Chocolate
¾ cup firmly packed brown sugar
¼ C butter
2 eggs
1 tsp vanilla
½ C flour
¼ tsp Baking Powder
1 ½ C choc. chunks
2 C pecans

Microwave squares in large bowl on High 2 minutes.

Stir until choc. Is melted and smooth.

Stir in sugar, butter, eggs, and vanilla with wooden spoon.

Stir in flour and baking powder. Stir in chunks and pecans.

Drop by scant ¼ cupfuls onto ungreased cookie sheets.

Bake at 350 for 13 to 14 minutes or until cookies are puffed and feel set to the touch.

Cool completely on wire racks.

Rob’s Rolls

These are delicious doughy yummy rolls. Enjoy!

2 packages yeast
½ cup warm water
2 cups milk
½ cup shortening
½ cup sugar
1 tsp. salt
7 cups flour (divided into 3 + 4)
2 eggs

Mix yeast and water and set aside.

Scald the milk, then reduce heat to low.

Mix in shortening, sugar and salt until melted.

Allow scalded milk mixture to cool to lukewarm and put into large bowl.

Stir in 3 cups of flour.

Add 2 eggs, beat into mixture.

Add the yeast/water mixture to the milk mixture.

Gradually mix in the remaining 4 cups of flour.

Put the dough into a greased bowl and let it sit covered for 1 ½ hours.

Turn mixture and let it to sit covered for another 30 minutes.

Shape rolls, place onto a greased baking sheet and let sit for ½ hour.

Bake rolls at 350° for 8-10 minutes.

Perfect Pie Crust

Perfect Pie Crust from T (modifed from epicurious.com)

This will make a double crust. I've used many different recipes but I've settled on this one because it makes the flakiest crust. It's almost like puff pastry.

2 sticks + 2 tablespoons of butter

(at least 1 stick of butter should be frozen)

2 ½ cups flour

1 teaspoon salt

1 tablespoon sugar

¼ cup of water

2 tablespoons rice wine or cider vinegar

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Cut butter into tablespoon size. Pour into a food processor. Add the flour, salt, and sugar. Process on high until the butter is the size of peas. Mix water, a few cubes of ice, and the vinegar in a measuring cup. Slowly pour the water in by tablespoons and then blend on high. The way I did it starting out was to count to three pouring the water in and then blend for a short time by counting to five. Do that until the mixture has come together but is not too wet.

Refrigerate for at least a half an hour before using. When you roll it out for use, roll it out to about a ¼ inch thickness.