Crustless Spinach and Red Pepper Quiche

Easy and delicious and not too strong on flavours for those early morning tummies!
This recipe is from a delightful calendar that so many Canadians look forward to receiving every January- the "Milk Calendar" which is delivered in one of our large newspapers. They always have delicious recipes for each month and I try to make as many as I can during the year.

1 Tbsp dry bread crumbs
1 Tbsp butter
2 green onions, thinly sliced
4 cups baby spinach
1/4 cup (I used more) of roasted red pepper strips
2 cups milk
4 eggs
1 Tbsp cornstarch
1/2 tsp each, salt and dried oregano
Pepper
3/4 cup crumbled feta (well drained)

1. Preheat the oven to 350F. Butter a 10" pie pan (I used 9.5" and it was just fine); dust bottom and sides with the bread crumbs. Place pie pan on a baking sheet and set aside.
2. Melt butter in a large frying pan and add the sliced green onions. Cook about a minute. Add the spinach and stir until very wilted (2 minutes or so).
3. Spoon spinach mixture into the pie plate. Place red pepper strips on paper towels and squeeze out the oil as well as possible.  Place strips of red pepper on top of spinach like spokes on a wheel.
4. In a large bowl, whisk milk with eggs, cornstarch, salt, oregano, and pepper until well blended. Pour over spinach mixture. Arrange feta over top (it will sink a bit).
5. Bake about 35 minutes or until egg mixture is just set in middle. (For me this was too short-- I added about 10 minutes).
6. Remove from oven, let stand about 10 minutes. To serve, cut into wedges. Like pie, the first wedge may not be perfect.

Variation: You could try different combinations, like sundried tomatoes and dill.

(I forgot to take finished photos so these last two are photos of the recipe on the calendar where I found the recipe. This is the 2017 Milk Calendar from the Dairy Farmers of Canada. Next time I will take photos and replace these!)

Buttermilk-Glazed Mini Fig Cakes

These turned out really well and I received several compliments and requests for the recipe. I overfilled the muffin tins so my cakes ended up with rounded tops which when turned upside down (to look more like little cakes) meant they wouldn't sit flat. So I had to right them and they look like muffins. So that's a good lesson. I would have preferred more of a cake look. Nonetheless they are delicious!

Cakes

2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp cloves

1 cup vegetable oil

3 large eggs

1 cup buttermilk

1 tsp vanilla

1 cup fig preserves (I used fig jam)

1/2 cup chopped toasted pecans

1. Preheat oven to 350F. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.

2. Spoon batter into 2 (12-cup) lightly greased (with cooking spray) muffin pans, filling 20 muffin cups about 3/4 full.

3. Bake at 350F for 15-18 minutes or until a wooden pick comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks. Cool completely about 45 minutes.

4. Drizzle cakes with Buttermilk glaze. Cool 10 minutes. Pipe vanilla Hard Sauce onto warm cakes, and serve.

Buttermilk Glaze

Bring 1/2 cup sugar, 1/4 cup buttermilk, 4 Tbsp butter, 2 tsp cornstarch, and 1/4 tsp baking soda to a boil in a small saucepan over medium heat, stirring often. Immediately remove mixture from heat, and cool 10 minutes. Stir in 1 1/2 tsp vanilla. (Makes about 3/4 cup)

Vanilla Hard Sauce

Split 1 vanilla bean lengthwise, and scrape seeds into a large bowl. Stir in 2 cups 

powdered sugar. Beat 1 cup softened butter into sugar mixture at medium speed with an electric mixer until blended. (Makes about 1 1/2 cups)

From one of my favourite baking books- Southern Living's The Southern Cake Book

Nutty Honey Mini Rolls

These are  lovely little bites to serve with the first cup of coffee in the morning...

1/4 cup finely chopped toasted almonds
2 Tbsp butter, softened
2 Tbsp honey
1 tsp ground cinnamon
1 pkg refrigerated crescent roll dough
1 recipe honey icing

1. Preheat oven to 375F. Lightly grease 24 mini muffin cups with cooking spray, set aside. Reserve 2 tbsp of the almonds, For filling, in a small bowl stir together the remaining 2 tbsp almonds, the butter, honey, and cinnamon; set aside.
2. Unroll the dough and cut into two equal rectangles, pinching the edges to form two pieces.
3. Spread the filling on the dough to within 1/4" of the edges. Starting at the long edge, roll up the dough to form two rolls. Pinch the seams. Slice each roll into about 12 pieces (mine are usually about 9). Place each piece in the muffin cups.
4. Bake about 10 minutes or until nice and golden. Cool in the cups for about 1 minutes then remove. Cool slightly then drizzle with the icing. Sprinkle with the remaining almonds.

Honey Icing
Stir together 1 cup powdered sugar, 2 tbsp honey, and 1 tbsp milk. If needed add a little more milk so that it is drizzly.

Makes about 20-24 rolls.

A Comforting Gingerbread Cake

It's freezing outside and the wind is whipping the snow around my warm yellow house. I decided early in the day that I was not going anywhere and that there would be no need for my boots today. Instead I've spent time organizing my office, reading a book on being creative, and am ready to tuck a very comforting little gingerbread cake into the oven.

The sun is streaming in the kitchen window and my lovely yellow tulips are giving a glow to the room. I recall making this cake several times for my friend Brenda when we stayed at her wonderful apartment in Scheveningen, Holland a few years ago. It is just the thing the doctor calls for on days like these. It's old-fashioned and so simple, but it really makes you warm inside, especially topped with a dollop of fresh whipped cream.

Everything must be at room temperature to begin.
Preheat the oven to 350F.
Grease and flour a 9" square pan.

Whisk together thoroughly:
2 1/2 cups white flour
1 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt

Whisk together in a small bowl:
1 cup hot water
1/2 cup honey
1/2 cup molasses

Whisk together in a large bowl:
1/2 cup butter (melted and cooled)
1 large egg
1/2 cup sugar

Add the dry and liquid ingredients alternately to the butter mixture, whisking well after each addition.

Add, if desired;
3 TBSP finely chopped crystallized ginger.

Pour the batter into the prepared pan and bake until a toothpick comes out clean (about 1 hour).

Let the pan cool on a rack for 10 minutes.

Best served warm with whipped cream!

All-Canadian Butter Tarts

Canadians LOVE Butter Tarts and that's a fact! I've been making these for years and they always turn out great. I made today's batch with cake and pastry flour just to see if there is a difference and I think there is. The pastry is really light and flaky and I'll probably use the same flour from now on. The tarts should not be over-baked because the filling is best if it is gooey and runny. You'll need a plate to eat these!

Pastry
1/2 cup chilled butter, cut in cubes
3 Tbsp shortening (lard)
1/2 tsp salt
2 cups all-purpose flour
5-6 Tbsp ice water

Filling
1/2 cup raisins (Soaked in boiling water for 5 minutes then rinsed, drained and dried)
1/4 cup butter
1/2 cup brown sugar
1/4 tsp salt
1/2 cup corn syrup
1 egg beaten
1 tsp vanilla
few drops lemon juice

1. For the dough: Sift together the flour and salt. In food processor pulse the flour with the butter and shortening until crumbly. With motor running, slowly start adding the tablespoons of ice water, one at a time. 5 is usually enough. The dough will make a ball and stop sticking to the container. Stop processing right away- do NOT over process or the dough will be tough. Shape into a ball, wrap in plastic, and refrigerate for about an hour.

2. For the filling:  In a medium saucepan over medium high heat bring butter, brown sugar,salt, and corn syrup to a gentle simmer, stir just to blend. Simmer for 3 minutes, then let cool for about 5 minutes. Do not boil.

3. Slowly add beaten egg, vanilla and lemon juice to the butter mixture, stirring continuously. Mix well and set aside.

4. Preheat oven to 375F.

5. Roll out 1/2 the chilled dough at a time on a lightly floured surface to about 1/8-1/4 inch thickness. Use a 4" round cutter. Fit shells into a standard-size muffin tin. Put the empty tart shells in the freezer until the oven is well heated.

6. Drop spoonfuls of raisins into the bottom of the shells, then fill each about 3/4 full with the filling. Bake until crust is lightly golden and filling is barely set, about 15-20 minutes.

7. Let cool in the tins for a few minutes and then carefully lift out using a small knife.

Makes 12 tarts

Cinnamon Rolls with Cream Cheese Frosting

Who doesn't love warm cinnamon rolls smothered with a sweet cream cheese icing? We buy them all the time from various supermarkets and doughnut chains but we're always disappointed. They are never what we think they should be. So it's been in my mind to try making them at home for a while and when I recently found this recipe in the Williams Sonoma "Breakfast Comforts" cookbook, I put it on my baking bucket list for the summer. Now baking isn't a lot of fun on a very hot, humid day, but yesterday was just perfect with a warm breeze and no humidity so I rolled up my sleeves and dove in. It's a long process- I think I started at about 1 pm and we were eating these by 7 pm.

Next time I make these I'm going to make a whole lot more filling since we prefer these really cinnamony and really gooey. I'd double the filling I think and I'd throw in a handful of chopped pecans and maybe some raisins. You really need a KitchenAid stand mixer for these since the dough is a lot of work and kneading it would be very strenuous! I used my new (and so beautiful) red porcelain cast iron skillet which looks so pretty while they bake, but it is maybe a little too small and the rolls would be better in a little larger pan. Plus I think you could easily cut the dough into 12 rolls since it rises so well.

Look for a warm place in your kitchen- my perfect place is up under my under the cupboard lights with the lights turned on. I perched my bowl and pan on the toaster to keep it close to the warm lights and it worked a charm!

Good luck!

Ingredients
Sweet Yeast Dough (see below for recipe)
1/2 cup Firmly packed light brown sugar
6 Tbsp (90 gm) butter, at room temperature
2 tsp cinnamon
flour for rolling out dough

Cream Cheese Icing
1 1/2 cups icing sugar
2 oz cream cheese, at room temperature
2 Tbsp butter. at room temperature
1/2 tsp vanilla
finely grated zest of one orange
1/4 cup whole milk, or as needed

1. Prepare the dough as directed below and let rise 1 1/2- 2 hours.
2. In a bowl, using a handheld mixer on medium speed, beat together the brown sugar, butter, and cinnamon until combined, about 30 seconds. Set aside.

3. Punch down the dough and turn out onto floured work surface. Dust the top of the dough with flour and roll out into a 16x14" rectangle, with the long side facing you. Spread filling evenly over the dough, leaving a 1" border at the top and bottom. Starting at the long side of the rectangle farthest from you, roll up the rectangle into a log. Pinch the seams to seal. Cut the log crosswise into 8-9 slices with a sharp knife.

4. Butter a 9x13" baking pan. Arrange the slices, cut side up, in the pan. Cover loosely with plastic wrap and let rise in a warm spot until doubled, about 75-90 minutes. Or refrigerate overnight until doubled in size, 8-12 hours. Remove from the refrigerator 1 hour before baking.

5. Preheat oven to 350F. Bake until the rolls are golden brown, about 30 minutes. Transfer the pan to a wire cooling rack and let cool for about 15 minutes.

6. Meanwhile, make the icing. Sift the icing sugar into a bowl and add the cream cheese, butter, vanilla, and the orange zest. Using a handheld mixer on low speed, beat the mixture until crumbly. Gradually beat in enough of the milk to make a thick but pourable icing. Pour the icing over the warm rolls, and then spread it out with a spatula. Let cool for 15 minutes. Serve warm or at room temperature.

Makes 8-9 rolls.

Sweet Yeast Dough Recipe

1 cup whole milk
1/2 cup granulated sugar
5 Tbsp (75 gm) butter, melted and cooled
3 large eggs
1 pkg quick rise yeast (2 1/2 tsp)
5 cups unbleached all-purpose flour, as needed
1 1/4 tsp salt

1. In the bowl of  stand mixer (mine is a KitchenAid), combine milk, sugar, butter, eggs, and yeast. Add 4 1/2 cups flour and the salt. Place the bowl on the mixer and fit with the paddle attachment. Mix on medium-low speed, adding as much flour as needed to make a soft dough that does not stick to the bowl.
2. Remove the paddle attachment and fit the mixer with the dough hook. Knead the dough on medium-low speed, adding more flour if needed until the dough is smooth but still soft, 6-7 minutes. Shape the dough into a ball.
3. Butter a large bowl. Add the dough and turn over to coat with the butter. Cover tightly with plastic wrap and let rise until doubled in size, about 1 1/2- 2 hours. Use at once. Or punch down the dough, cover tightly with plastic wrap and refrigerate for up to 12 hours. Punch down the dough and let stand at room temperature for 2 hour before using.

Makes about 2 1/2 lbs (1.1 kg)

Kim's Homemade Granola

This not only makes your house smell divine while it's baking, but it tastes delicious even before it's cool.
Enjoy!

Ingredients
6 cups large flake oats
1 cup nuts (I used a mix of walnuts and pecans), coarsely chopped
1/2 to 1 cup sunflower seeds, unsalted
1/2 to 1 cup pumpkin seeds, unsalted
2/3 cup brown sugar

1/2 cup maple syrup
1/2 cup canola oil
1 tsp sea salt

1 1/2 cups raisins
1 1/2 cups dried cranberries

1. Mix the first 5 ingredients in a large bowl.
2. Mix the next 3 ingredients in a small bowl.
3. Pour liquid ingredients over the oat mixture and mix well.
4. Pour onto two large parchment covered cookie sheets.
5. Bake at 250F for 1 hour and 15 minutes.
6. Let cool for 15 minutes then break into clumps.
7. Add raisins and cranberries and toss well
8. Store in tightly sealed containers.

Walnut Chocolate Chip Banana Bread

My family has always loved banana bread but I do get flack when I change the recipe even a little. There are purists among us and they think it should have only bananas, nothing more. But I really love chocolate in mine so this recipe is perfect. It makes a nice high loaf with a moist tasty center. Plus the walnuts add a little crunch. So good!

Ingredients
3 very ripe bananas, peeled
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
6 Tbsp (3 oz) butter, at room temperature
3/4 cups sugar
2 large eggs, beaten
1/2 cup sour cream, at room temperature
1 cup chocolate chips (I use milk chocolate)
1 cup coarsely chopped walnuts (toasted if you prefer)

1. Preheat the oven to 350 F. Lightly butter a 9x5" loaf pan. Line the bottom and long sides of the pan with parchment paper.Butter the top of the paper. Dust the pan with flour, tapping out the excess.

2. Using a fork, mash the bananas in a bowl; you should have about 1 cup. In another bowl, sift the flour, baking soda, and salt.

3. In another bowl, using a handheld mixer on high speed, beat together the butter and sugar until light in colour and texture, about 3 minutes. Gradually beat in the eggs and then the mashed bananas. Reduce the speed to low and add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the flour mixture and stopping to scrape down the bowl as needed, beating until smooth. Fold in the chocolate chips and half the walnuts. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining walnuts on top.

4. Bake until a toothpick inserted in center comes out clean, about 1 hour. Transfer to a wire rack and let cool in the pan for about 5 minutes. Turn out onto the wire rack and remove paper. Invert again, and let cool completely. Cut into slices and serve warm or at room temperature. We like a smudge of butter on ours!

Makes 1 loaf

Upside-Down Peach Cake

Such a popular cake from days gone by. I made this one today because my dear old dad asked me to. Plus peaches are now in season and that makes it the right thing to do!

Ingredients
3/4 cups butter
1/2 cup brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 egg
1 tsp vanilla
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup milk

1. Melt 1/4 cup butter; pour into an ungreased 9" round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
3. Bake at 350F for 45-50 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Yield: 8 servings

Ginger-Apricot Muffins

I must say these turned out to be a new favourite for everyone, guests and family as well. The ginger adds a delightful kick to the muffin, while the preserves are a nice surprise under the sugary-crisp tops. We especially love these with a tiny smear of fresh butter on them. I used orange juice instead of apricot nectar and they still turned out lovely. Enjoy!

Ingredients
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2/3 cup canola oil
1/2 cup whole milk
2 large eggs
1/3 cup apricot nectar
1/2 cup finely chopped crystallized ginger
1/4- 1/2 cup apricot preserves/jam
2 Tbsp Turbinado sugar

1. Preheat oven to 400 F. Butter and flour 12 standard muffin cups or line with paper liners. Butter the top of the muffin pan.
2. In a bowl, sift together the flour, sugar, baking powder, and salt. In another bowl, whisk together the oil, milk, eggs, and apricot nectar. Pour the milk mixture into the flour mixture and mix together just until combined. Fold in the crystallized ginger.
3. Spoon half the batter evenly among the 12 muffin cups. Spoon 1-2 tsps of the apricot preserves into each cup, taking care not to let it touch the sides of the cup. Top with the remaining batter, covering the preserves. Sprinkle the tops with the Turbinado sugar, dividing evenly.
4. Bake until the muffins are golden brown and spring back when pressed lightly with your fingertips, about 20 minutes. Transfer to a wire rack and let cool for 15 minutes. Invert onto the rack and let cool slightly before serving.

Makes 12 muffins
Adapted from Williams Sonoma Breakfast Comforts

Big Soft Ginger Cookies

I spotted this little bear on my Five Roses Flour and when I took a closer look I was happy to learn that they support The Missing Children's Network in Canada. Loved the slogan they are using too!

I often buy "Taste of Home" magazines because they have a great collection of easy to use and delicious recipes. Nothing too fancy or time-consuming, and always enjoyed by my family. I found this cookie in a recent edition of "comfort food" recipes and decided to bake some while waiting for my bread to rise. They were truly easy and we all loved them so much I only had enough to fill one small jar. Obviously they are especially yummy still warm out of the oven.

I love my cookie sheets- their the double layer type with air in between, and I always use a sheet of parchment paper when I bake cookies. That way they never stick and I can prepare all the cookies at once and then just slip them onto the trays.

Don't they look delicious?

This recipe makes perfect ginger cookies- all crinkly on top, 

soft on the inside and just a tiny bit of crispiness on the outside.

I had a bit of sugar leftover from rolling them so I put lots on the last tray!

Big Soft Ginger Cookies

3/4 cups butter
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

In a large bowl, cream butter and sugar until light and fluffy. (I used my KitchenAid). Beat in egg and molasses. Combine flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to the creamed mixture and mix well.

Roll into 1 1/2 inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350F for 10-12 minutes or until puffy and lightly browned. remove to wire racks to cool.

Makes 2 1/2 dozen

Whole Wheat Honey Oatmeal Bread

 I finally- FINALLY- got a KitchenAid Mixer! I guess I deserved it after using a handheld one for so many years. And ohhhh boy! Is it fun to use! I love the freedom of being able to do other things while it works on its own. You can easily wash up a bowl or two while it does it's thing. One of the reasons I really wanted one was to have it do some kneading for me. I've wanted to learn to make my own bread for years but the thought of the kneading rather scared me off (I know it isn't that hard ~ I just didn't want to do it). 

My mother smelling the bread!

 Since last week I made a pretty successful white bread, I thought this week I'd try the bread I think we all should be eating- a good oatmeal whole wheat loaf. The KitchenAid comes with a few basic recipes so combined with one in a bread cookbook from the library, I 'winged it' and invented my own- Whole Wheat Oatmeal Honey Bread. It's "really delicious " according to my sweet hubby.

The ends aren't very pretty are they? The dough was definitely NOT sticky by the time I was shaping the loaves and I couldn't get them to pinch and seal. Oh well! I almost forgot to brush the loaves with a beaten egg white and sprinkle with oatmeal but luckily I remembered at the last second- good thing because they do look so much nicer that way. This was a definite winner and I'm going to make this bread again tomorrow!

Kim's Whole Wheat Honey Oatmeal Bread

1 1/2 cups (375 ml) water
1/2 cup (125 ml) honey
1/3 cup (75 ml) butter or margarine
5 1/2 - 6 1/2 cups (1.375 - 1.75 L) all-purpose flour (I used about 5 cups whole wheat and 1 1/2 cups white bread flour)
1 cup (250 ml) quick cooking oats
2 tsp (10 ml) salt
2 packages active dry yeast (Since I bought a jar of dry yeast, I measured out 4 1/2 tsp yeast)
2 eggs
1 egg white
1 tbs (15 ml) water
oatmeal
and I added about 1/2 cup ground flax to the mix

Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm (120F to 130F, 48C to 54C). Use a thermometer because you will kill the yeast if the water is too hot.

First place oats, then 5 cups flour, flax, salt, and yeast in mixer bowl. Attach bowl and  dough hook to mixer. Turn to speed 2 and mix about 15 seconds. Continuing on speed 2, gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer.

Continuing on speed 2, add remaining flour, 1/2 cup (125 ml) at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on speed 2  about 2 minutes longer.

Place dough in greased bowl, turning once to grease top. Cover with plastic wrap and a towel. Let rise in warm place, free from drafts, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf by rolling out into a rectangle with a rolling pin then roll it up into a loaf shape. Pinch ends under. Place in greased bread pans. Cover. Let rise in warm place until doubled in bulk (about 1 hour).

Beat egg white and water together with a fork and brush tops of loaves with mixture. Sprinkle with oatmeal. bake at 375F (190C) for 30 to 40 minutes. (Mine were done at just under 30). Remove from pans immediately and cool on wire racks.

Makes 2 loaves.