Old Fashion Custard Pie

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Custard Pie
Filling:
4 eggs
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 cups whole milk
1 teaspoon pure vanilla extract
Freshly grated nutmeg, about a pinch.

Preheat oven to 400 degrees. Beat eggs slightly . Mix in the remaining ingredients. Pour into a unbaked pie shell. Sprinkle additional grated nutmeg on top.
Bake for about 30 minutes or until a knife comes out clean when inserted into the center. Remove to wire rack to cool and then refrigerate until well chilled.

Low Carb Cabin Quiche

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One of my sons asked me to develop some Low Carb recipes. This is one of them with more to come.

Low Carb Cabin Quiche

Make 2 nine-inch deep dish quiches
Preheat oven to 400 degrees.

Low Carb Crust

3 cups Soy Flour

1 cup all-purpose flour

2 teaspoons salt

1 1/3 cups cold shortening

about 8 tablespoons ice cold water

Filling:

1 lb. diced bacon, cooked crisp, removed to paper towel lined plate

8 oz. sliced baby bellas/cremini mushrooms

1 bunch green onions,sliced

1 bell pepper, diced

5 oz. baby spinach

2 cups grated Gruyere cheese

2 cups grated Emmentaler cheese

salt and pepper , to taste

1 tsp. ground nutmeg

16 eggs, room temperature

3 cups heavy cream, room temperature

Crust:

In a large bowl, whisk together the flours and salt. Cut in the cold shortening until pea sized. Add cold water and combine gently until dough comes together. Divide dough in half . Roll out and place each half into the deep dish pie plate or deep fluted tart pans. Set aside.

Filling:

Saute the mushrooms and bell pepper until tender in the remaining bacon fat. Remove to a colander on a plate using a slotted spoon to drain and cool. Add the spinach to the pan and sauté just until wilted and place in colander to drain well and cool. Place the cooled bacon, mushrooms, bell pepper, green onions and wilted spinach in a bowl; toss to combine. In a large bowl, whisk together the eggs, cream, nutmeg and salt and pepper.

Divide the bacon, vegetable mixture between the lined baking dishes; spread evenly on bottom. Divide grated cheeses evenly between the two baking dishes. Carefully pour the egg mixture between the two baking dishes.

Place each quiche on a baking sheet. Lightly tent the baking sheet with foil. Place in oven and bake for 45 minutes. Remove the foil and bake until golden and set. Remove to rack to set at least 10 minutes before serving.

Pancetta-Artichoke Frittata

Pancetta-Artichoke Frittata

I love frittata’s for a quick meal.

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5 oz. diced pancetta

1 small onion, diced

2 cloves garlic, chopped

1 (8.5 oz.) can water packed quartered artichokes,drained

6 small red potatoes, boiled until tender, then quartered

1 tsp. olive oil

1 tablespoon basil, chopped

10 eggs lightly beaten

4 dashes Tabasco

salt and pepper; to taste

1/3 cup grated Parmesan

Preheat oven to 350 degrees.

In a large non stick pan cook pancetta until crisp. Add the onions and garlic and cook until fragrant and softened. Add the artichokes, potatoes and olive oil and cook about 2 minutes. In a bowl beat together the eggs,basil salt and pepper. Pour into the pan with the vegetables and pancetta. Cook until it begins to set, lifting slightly for uncooked egg. Place in oven to finish baking for about 8-10 minutes until set . Sprinkle top with Parmesan cheese.

Lemon Meringue Tartlets put Spring in your step.

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Crust:

2 cups flour

1/2 cup powdered  sugar

1/2 tsp salt

1 tsp. vanilla

zest from 1 lemon

1 cup butter

small amount chopped white chocolate

Lemon Curd Filling:

10 egg yolks, whites reserved for meringue

1 1/2 cups sugar

1 cup lemon juice

zest from 2 lemons

2 tablespoons butter

Meringue:

10 egg whites

3 cups sugar

Preheat oven to 350 degrees.

Crust:

Combine all the ingredients, except the chopped chocolate, in a bowl of a food processor fitted with a metal blade; process until mixture forms a dough ball. Lightly dust 8 (4-5 inch) tartlet pans with flour. Press the dough into each pan; place in freezer to firm up. Remove from freezer and line with foil and fill each tart with pie weights or dried beans. Bake the tarts for 10-15 minutes or until golden. Remove from oven; remove the foil and pie weights. Sprinkle a small amount of chopped chocolate into the hot tart shells. Using a pastry brush, brush a thin layer of chocolate on the inside of the tart shell. Make sure it’s a thin layer. Remove excess chocolate with the pastry brush if too much was sprinkled in initially. Set aside to allow tarts to cool completely.

Lemon Curd Filling:

In a saucepan, add the egg yolks, sugar , lemon juice and zest and whisk together until well combined. Over medium low heat continue whisking until mixture becomes thick and coats the back of a spoon. Remove from heat; stir in butter until melted and combined throughout. Place curd in bowl and cover surface with plastic wrap to prevent a skin from forming. Refrigerate until firm, about 4 hours.

Once the curd in firm, fill the cooled tartlet shells. Meanwhile prepare the meringue.

Meringue:

In a stand mixer metal bowl add the egg whites and sugar. Place the bowl over a pot of simmering water. Heat the whites and sugar until sugar is dissolved, whisking constantly. With your fingers, rub the liquid between your fingers to detect any undissolved sugar granules. Remove the mixture from over the simmering water and place on stand mixer fitted with whip attachment. Starting at low speed, beat 5 minutes and gradually increase speed until meringue is stiff and shiny.

Pipe the meringue onto the tops of the filled tartlets. Using a kitchen torch , brown the meringue.

Should be served the day they are made.

Trifle Many Ways

Trifle is where you can let your imagination run wild. Pick and choose the flavors of layers that you want, using the fruit you like. These are just examples of just some layers you can use. Traditional trifles have layers of fruit, pound cake and pastry cream.

Pound cake, any flavor which compliments the fruit your using

Fruit puree: Any fruit

Mango

Strawberry

Sweetened whipped cream for topping and can use as a layer

Fresh fruit

Nuts

Chocolate Sauce

Liqueurs such as Orange , Berry

Pastry Cream:

1 1/4 cups half-and-half

1 vanilla bean, split and seeded

1/4 tsp. vanilla extract

2 egg yolks

2 tablespoons flour

In a saucepan combine the half-and-half along with split vanilla bean and seeds; bring the mixture to a simmer. In a separate bowl whisk together the egg yolks and sugar until light and combined, then whisk in flour. Temper the egg mixture with the hot half-and-half. Remove the vanilla pod. Pour tempered egg yolk mixture into the hot half-and-half mixture, whisking constantly until mixture thickens. Remove from heat and whisk in the vanilla extract. Run the pastry cream through a sieve and cover top with plastic wrap to prevent a skin from forming. Store in refrigerator.

Lemon Curd:

1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

Combine first 5 ingredients in a heat proof bowl and whisk to combine. Place bowl over saucepan with simmering water. Do not allow water to touch bottom of bowl . Stir until mixture is thick , remove from heat and stir in butter which has been cut into pieces. Allow to cool in refrigerated in airtight container until well chilled.

Fruit puree:

Use fruit such as berries, mango, peaches; peel and slice; process in a food processor until smooth. Sweetened as needed.

Apples, pears, firmer fruit can be cooked until soft and pureed.

Assembly:

Start with a layer of pound cake cut into slices or pieces depending on what they are being served in and place in the bottom. Sprinkle with a complimentary flavored liqueur, if desired. Sprinkle fresh fruit (sweetened the fruit and slice if needed) over to pound cake. Layer alternately with whatever layers you prefer and compliment the fruit or chocolate being used. Once the serving dish being used is layered to almost the top store in the refrigerator to allow the layers of pound cake to absorb the liquids. Top with sweetened whipped cream and more fruit if desired.

Nothing is as sweet , tart and light as Lemon Meringue Kisses.

Lemon Meringue Kisses

Meringues Kisses:

1/2 cup sugar

2 egg whites, room temperature

Lemon Curd:

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

1 tablespoon lemon zest

2 tablespoons butter

Preheat oven to 200 degrees.

In a heat proof bowl add the egg whites and sugar. Place bowl over simmering water. Heat the egg whites and sugar until the sugar is dissolved. You check this by using your fingers and rubbing them together in the mixture. When you can no longer feel the sugar granules, remove from heat. Place in bowl of stand mixer fitted with whisk attachment.  Begin beating on low and gradually increasing to high until egg whites become stiff peaks. Place the meringue in a piping bag fitted with a large star tip. Line baking sheets with parchment paper. Use a small dab of meringue in the corners to glue down the parchment paper to the baking sheet.  Pipe 12 kisses on each sheet.  Bake meringue kisses until dry . Can be up to an hour or more. Do not allow them to brown. Turn off oven and allow the kisses to to cool in closed oven for 4 hours. Meanwhile prepare the lemon curd. In a saucepan, whisk together the eggs, egg yolks , zest and sugar. Whisk in the lemon juice. Place on medium heat and cook until mixture thickens; stirring constantly. Remove from heat and stir in butter until melted. Pour curd into a shallow bowl or baking dish. Cover top with plastic wrap to prevent a skin from forming and refrigerate until ready to use. When kisses are completely cooled, spread bottoms with lemon curd and sandwich together.

There will be extra lemon curd. Use on toast the next morning or topping for waffles.

Meringues Kisses:

1/2 cup sugar

2 egg whites, room temperature

Lemon Curd:

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

1 tablespoon lemon zest

2 tablespoons butter

Preheat oven to 200 degrees.

In a heat proof bowl add the egg whites and sugar. Place bowl over simmering water. Heat the egg whites and sugar until the sugar is dissolved. You check this by using your fingers and rubbing them together in the mixture. When you can no longer feel the sugar granules, remove from heat. Place in bowl of stand mixer fitted with whisk attachment.  Begin beating on low and gradually increasing to high until egg whites become stiff peaks. Place the meringue in a piping bag fitted with a large star tip. Line baking sheets with parchment paper. Use a small dab of meringue in the corners to glue down the parchment paper to the baking sheet.  Pipe 12 kisses on each sheet.  Bake meringue kisses until dry . Can be up to an hour or more. Do not allow them to brown. Turn off oven and allow the kisses to to cool in closed oven for 4 hours. Meanwhile prepare the lemon curd. In a saucepan, whisk together the eggs, egg yolks , zest and sugar. Whisk in the lemon juice. Place on medium heat and cook until mixture thickens; stirring constantly. Remove from heat and stir in butter until melted. Pour curd into a shallow bowl or baking dish. Cover top with plastic wrap to prevent a skin from forming and refrigerate until ready to use. When kisses are completely cooled, spread bottoms with lemon curd and sandwich together.

There will be extra lemon curd. Use on toast the next morning or topping for waffles.

Very Berry Bread Pudding for breakfast, lunch or dinner. Why not?

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10 cups cubed day old bread

3 eggs

7 egg yolks

1 2/3 cups sugar

1 vanilla bean, split and seeds, seeds, reserved

1 1/2 tsp. vanilla

6 cups half-and-half

2 cups fresh mixed berries, whatever is in season

1/2 cup sugar for topping

In a 9×13 inch baking dish, spread out  bread cubes. In a separate bowl whisk the eggs with the 1 2/3 cup sugar together until combined. Add the vanilla bean seeds, vanilla extract and half-and-half; combine ingredients well. Pour over the top of the bread crumbs. Pres down the bread some that custard mixture covers the bread. Cover with plastic wrap and place in refrigerator for at least 8 hours to 24 hours. When ready to bake remove plastic wrap and sprinkle berries on top and sprinkle with the 1/2 cup sugar.

Preheat oven to 300 degrees. Place the pudding in the oven and bake about 1 1/2 hours or until just set in center. Test by poking with knife. If when poke with knife the cut fills with custard , pudding needs a little more baking until custard no longer fill indentation but still moist. Remove from oven and allow to set for 2 hours before serving. Serve warm or cold.

Berry topping

4 cups mixed berries, large berries sliced

Juice from 1/2 a lemon

about 1/2 cup sugar, depends on sweetness of berries

1 tsp. almond extract

In a small sauce pan add 1 cup berries, sugar and lemon juice. Cook until sugar is melted. Fold in remaining berries and almond extract. Serve over pudding.

Blackberry Cheesecake- What a way to use blackberries!

For the ultimate cheesecake eating experience, always eat your cheesecake at room temperature.

Blackberry Cheesecake

Softened butter to coat 9×3 pan with removable bottom.

3 1/2 lbs. room temperature cream cheese

2 1/4 cups granulated sugar

1/2 cup flour

1 cup sour cream, room temperature

1 1/2 tsp. vanilla

5 eggs, room temperature

1 quart blackberries

seedless blackberry jam

Powdered sugar for garnish

Preheat oven to 350 degrees.

Make a collar from parchment paper that extends 4 inches above the edge of the pan to fit inside the butter 9×3 pan with removable bottom, wrap the outside of pan with foil and have a roasting pan large enough to fit the cake pan inside.

In a bowl of a stand mixer fitted with paddle attachment, beat gently the cream cheese until fluffy, scraping down sides as needed. In a separate bowl whisk together the sugar and flour. On low speed add the flour mixture and combine until smooth. Add the sour cream and vanilla; mix until smooth. Add eggs, one a a time until each is combined into mixture. Be careful not to overmix.

Pour the mixture into a prepared pan and spread evenly. Give the pan a rap on the counter to remove any air bubble. Place in roasting pan and then into the oven. Add boiling water to the roasting pan until it’s half way up the sides of the cheesecake pan. Bake 45 minutes; reduce temperature to 325 degrees and continue baking until cake is set but still slightly wobbly in the center about 3 inches in, about 30 more minutes. Turn off oven and place a wooden spoon in the door to make it ajar. Leave cake in oven at least 1 hour. Transfer the cake to a wire rack; let cool completely. Refrigerate , uncovered overnight. Before unmolding, run a thin knife carefully around the edge. Press bottom up and place on serving plate. Gently peel off the parchment paper from the sides.

Spread a layer of seedless blackberry jam over the top. Place berries on top of jam and garnish with sprinkling of powdered sugar.