Mothers Day Bacon Crusted Mini Quiches

Bacon Crusted Mini Quiches

Recipes in this Post

I have been pinning to my Recipes I Gotta Try Pinterest Board for quite some time, and the other day I decided it was high time I started actually trying some of the things I pinned.

This egg dish has got to be the easiest thing in the world. I have asked Spane to make this for me for Mother’s Day, it’s that simple. You can prepare it at night, and bake it in the morning. You don’t have to stand over a hot stove cooking eggs, while they are baking, you can take your time doing what you normally do – get the kids up, dressed, and ready, read the paper, check Facebook and/or other social media, even contemplate your navel. Just pour, bake and serve , that simple. Of course, you don’t have to make these for breakfast, you can use them as appetizers or as a healthy snack.

Having made these a few times, however, there are some caveats. To prevent sticking, it’s important to make sure the bacon is hugging the surface of the muffin tin as closely as possible, otherwise, egg will get in there and stick. Try to use solid pieces of bacon without any holes. Grease the muffin tin with the bacon. You can also use appropriate cupcake holders, makes cleanup a breeze!

The ratio is about 2 muffin tins to each egg, without other ingredients. If you want to add more ingredients, like cheese, or vegetables, it is a little less, and you will have to compensate for that. Remember to fill only two-thirds full because the eggs expand and puff up.

This slideshow requires JavaScript.


Continue reading

1-2-3-4 Sheet Cake

Recipes in this PostSpane in 5th Grade

The picture is of Spane, in the 5th grade. The recipe is for the cake I made for him for his 5th birthday, so I think it’s an appropriate picture. The original cake had a Barney on it, because Barney was Spane’s favorite character. I’m sorry, but I don’t want to put that picture up here. I’m done with Barney and so is Spane.

This cake, however, will never, ever get old. It’s a very simple cake to make, and my goto white cake. It’s a recipe adapted from The Joy of Cooking, which in turn is an adaptation of the original 1-2-3-4 cake, so named because it uses 1 cup each of milk and butter, 2 cups of sugar, 3 cups of flour and 4 eggs. If you were illiterate as many pioneering and colonial American women once were, your recipes would have to be very easy because you would not be able to write them down, and you would want to be able to pass them down to your daughters. We will probably never know who actually invented this cake, but I for one, am very glad she did.

This recipe makes a lot of cake. It fits nicely into a large 15 x 10 inch sheet pan, or three nine inch round pans. It’s an excellent recipe for a crowd. As a matter of fact, I used to make two layers of this cake, and put strawberries and cream as topping and filling when I made the birthday cakes for Dean Witter in Beverly Hills. If you double this recipe, it will easily feed 50 people.

If you really want to see what the Barney looks like, I originally put this recipe on Big Oven and my original Barney decorated cake picture is there. When you see it, you’ll understand why I didn’t want it here.

Continue reading

Red Velvet Cake with Mocha Cream Frosting

Recipes in this Post

  • Red Velvet Balsamic Cake
  • Mocha Cream Frosting
  • Tuesday, November 21, 2012 was Spane’s 9th birthday. He originally asked for a Red Velvet Cake, but then said he wanted Chocolate Cake with Mocha Frosting that I made for his 7th birthday, and was the base for the Jolly Roger Cake of the Pirate Rack Rachham that I made for his 8th birthday. At the last minute, I decided to give him his original request, a Red Velvet Cake.

    Yes, I know that Red Velvet Cake is all over the place, and mostly nasty, truly horrific. When Red Velvet cake became popular all over the country, short cuts were made, and what resulted was a dense, flavorless cake, with a greasy shortening “cream cheese” frosting, that I am sure was made with cream cheese flavoring, and nary a bit of real cream cheese. I make a real Red Velvet Cake, that uses real cream cheese, cake flour, and vinegar/baking soda leavener.

    Anyone who reads this blog knows that I just can’t make an ordinary anything, I always have to umph it up a bit, and this cake was no exception. Instead of using white vinegar, I used Balsamic vinegar. I also used a Mocha frosting instead of the traditional cream cheese frosting. It was a real hit.

    Continue reading

    Food Art – Teacher’s Garden No Bake Lemon Wafer Cake

    Recipes in this Post

    Teacher's Garden Cake

    The PTA at John Muir Elementary School puts on a staff luncheon every year. Parents are asked to bring in their best dish. Our teachers and staff are very lucky, as a lot of our parents are very good cooks. This year, in fact, the recipes are going to be collected and the PTA is publishing a cookbook. The luncheon was going to take place in the newly planted Teachers’ Garden. I decided to make a cake and decorate it as a garden.

    The cake looked lovely tilted up on the dessert station. In fact, it looked so lovely, and so real, that no one ate it. Some guests thought it was too pretty to cut, a few thought it was art, and a few didn’t think it was really edible. I wound up taking it home and will share it with family and friends.

    Continue reading

    Sour Cherry Fudge Cake – Happy Birthday to Me!

    Recipes in this Post
    Sour Cherry Fudge Cake

    Cake baked in its pan, cooling

    For my birthday, I wanted to make myself a special cake. I love chocolate, and I love sour cherries. The combination is fabulous.

    This is my favorite cake in the world. It’s a very rich cake, and takes time and effort to prepare, but well worth it. My only suggestion to you is not to make it when you have a lot of other intense dishes to make, you’ll look like me when you’re done! Don’t let that deter you – you and your guests will be impressed with this luscious cake.

    Yesterday, I made Rose Fudge Truffles and Black Forest Fudge for Founder’s Night at Spane’s school, prepped Rose Petal and Lobster Salad for my birthday, and made this cake. By the time we got back from Founder’s Night, I was so pooped that we decided to have the cake tonight. Amber and Noelle came by, and the four of us enjoyed cake together. A good time was had by all.

    [GAN_Image orientation=”horizontal” maxads=”1″ width=”125″ height=”125″ ifwidth=”250″ ifheight=”128″ target=”new” merchid=””]
    Continue reading

    Lobster Rose Petal Salad with Lemon Butter Dressing – Great Grandmother’s Recipe

    Lobster Rose Petal Salad

    Dressed Lobster and Rose Petal Salad

    Recipes in this Post

    When I was a little girl, my mother used to go on about how she loved going to her grandmother’s house when she would serve Lobster and Rose salad. I was always hoping that my mother would recreate the recipe, but she never did.

    When my great-grandmother was making this salad, lobster was a lot less expensive. I decided that for my birthday, despite to cost, I would recreate Christine Jorgensen’s recipe myself.

    I went to the market and bought a small lobster tail. I broiled it and put it on the table to cool before putting it in the refrigerator. All of a sudden, I heard a ker-plunk, looked up, and there was our Maine Coon cat, Miss Rolo Louise Knocker-Offer Boswell, looking guilty, with the end of the hot lobster tail in her mouth, trying to run off with it. I ran up to her and said “Hey, you can’t have that. That’s MY dinner!” I grabbed it, and washed it off. I don’t think she had gotten a chance to eat any of it.

    Spane and I had the lobster and rose salad for my birthday dinner. When I tasted it, I could understand why my mother had gone on about how good it was. The combination of buttery lobster and astringently sweet rose was an incredible treat for my mouth. It was truly amazing!

    Continue reading