Quiche

This recipe makes two quiches

10-12 eggs
most of a small container of heavy cream
some milk
one bag or so of shredded cheese, you pick which kind
"stuff" - veggies, meat, etc
seasoning - crazy salt, salt, etc

Sautee the veggies, whisk the eggs and cream and then mix it all together!

Add a premade crust if you want or leave it out for a crustless, low carb quiche.

Bake at 325 for half an hour or so. Knife should come out clean when it's done.

Jenn's Granola

Here is the recipe I have:
8 cups rolled oats
1.5 cups wheat germ
1.5 cups oat bran
1 cup seeds
3 cups nuts
1.5 tsp salt
1 cup sweetener
1 cup veg oil
1 Tbsp cinnamon
1 tsp to 1 Tbsp Vanilla extract
2 cups dried fruit

Stir together salt, sweetener, oil, cinnamon, extract in saucepan.
Bring to boil over medium heat.

Combine oats, wheat germ, oat bran, seeds and nuts in large bowl.

Pour liquid mixture over dry ingredients and stir to coat.
Spread evenly on parchment, foil or silpat lined baking sheets
Bake in 200 degree oven for 40 minutes, stirring every 10-15 minutes
until evenly toasted
cool, stir in dried fruit and store in airtight container

Notes: For baking it - I have found it takes closer to 2 hours than
the 40 minutes it says. you CAN turn the temperature up on the oven. I
think we usually set ours to 250 or 275 But beware the higher the
temperature the easier it is to over-toast it. I check the granola
every 15 minutes and stir it up. It fills 2 pans up and I stir it up
each time I check and rotate oven location every 2nd or third time. I
use whatever I have for the powdered ingredients (wheat germ and oat
bran are listed). I've used fresh ground almonds or flax in the past.
It can also be omitted, but does seem to help add some texture to the
granola. I usually use a mixture of sunflower seeds and pepitas (g -
in the batch I made you, I was out of pepitas, so it's all sunflower
seeds). I also usually use coconut oil as the oil for my granola. You
can use whatever oil you want though! For sweetener, I tend to use a
mixture of honey and maple syrup, usually about 3/4 cup total. If I
don't have enough, I'll add some brown sugar as well. i've had good
luck with any number of nuts. We like cashews and almonds, walnuts and
pecans. Just rough chop them, or buy the "pieces" at the store - they
are usually cheaper if you can find them! My favorite dried fruits in
this are blueberries and cranberries (hmmm...no, I'm not from New
England, am I!). Raisins, chopped apricots, chopped pineapple all also
work well. You can also add shredded coconut or chocolate chips in
with the dried fruit. It's very versatile. Don't want cinnamon and
vanilla, replace it with something you do want. Don't want any nuts,
omit them. Don't like dried fruit, don't add it! We usually eat it
with yogurt for breakfast although i've been known to serve it with
ice cream as well :-). It makes a LOT of granola (can fill 2 of the
1/2 gallon mason jars), but it also freezes really well!

Grammy's Corn Dish

1 15oz can of whole kernel corn with liquid
1 14oz can of creamed style corn
1 cup of broken spaghetti, uncooked
1 cup of shredded mozzarella cheese
1/2 cup of melted butter
2-4 tablespoons of chopped onions

Butter a 13x9 baking dish.  Stir all ingredients together and pour into the baking dish. Cover with foil and bake at 350 for 30 minutes.  Remove foil and stir, then bake uncovered for 30 additional minutes.  (you may use noodles or any other type of pasta.)

Jenn's Blueberry Crisp

• 1 C rolled oats
• 1 C brown sugar
• 1 C whole wheat flour (can use any flour, really)
• 1 tsp cinnamon
• 1/2 cup (1 stick) butter
• blueberries

Combine dry ingredients into bowl.

Cut butter into dry ingredients to make a fine crumbly texture. 


Press half the mixture into a greased glass baking dish (I brush a 9x9 baking dish with melted butter).


Cover with blueberries. 


Spoon remaining mixture onto berries and bake at 350 for about 40 minutes - until crust is golden brown and berries are cooked but still hold their shape

Jenn's Blueberry Pie

• pie crust for 2 crust pie
• 3 quarts blueberries 
• 1/2 to 1 tsp lemon juice (omit if berries are tart)
• 3/4 cup sugar (half brown sugar is yummy!)
• heaping tablespoon of tapioca flour (could have used 2 tablespoons maybe)
• 1/2 to 1 teaspoon of cinnamon
• butter

Preheat oven to 400 degrees

Prepare pie crust. Put bottom crust into pie plate. 

Toss blueberries with lemon juice, sugar, flour and cinnamon. 

Fill pie crust with berries and dot the top of the berries with butter.
 
Place top crust on pie. If desired, brush a little milk on top of crust and sprinkle with
a pinch of sugar. 

Bake at 400 degrees for about 30 minutes until crust is golden brown and delicious and you see yummy bubbly juice from the pie. You'll probably want to put a sheet pan or cookie sheet under the pie.

Basic Yellow Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Devil's Food Cake or Cupcakes

NOTE: for cupcakes, cook around 12-15 minutes.

Regular or natural cocoa like Hershey's can be used, but you'll get best results with Dutch-processed cocoa.

• 4 ounces unsweetened chocolate, chopped
• 1/4 cup Dutch processed cocoa
• 1 1/4 cups boiling water
• 3/4 cup unbleached all-purpose flour
• 3/4 cup plain cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 sticks unsalted butter, softened but still cool
• 1 1/2 cups packed dark brown sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 1 teasoon vanilla extract

1. Adjust the oven racks to the upper- and lower- middle positions; heat the oven to 350 degrees. Meanwhile, grease three 8-inch cake pans and line the bottom of each pan with a round of parchment paper or waxed paper. Combine the chocolate and cocoa in a medium bowl; pour the boiling water over and whisk until smooth. Sift together the flours, baking soda, and salt onto a large sheet of parchment or waxed paper; set aside.

2. Beat the butter in the bowl of a standing mixer at medium-high speed until creamy, about 1 minute. Add the brown sugar and beat at high speed until light and fluffy, about 3 minutes. Stop the mixer and scrape down the bowl with a rubber spatula. With the mixer at medium-high speed, add the eggs, one at a time, beating 30 seconds after each addition. Reduce the speed to medium; add the sour cream and vanilla and beat until combined, about 10 seconds. Stop the mixer and scrape down the bowl. With the mixer at low

speed, add about a third of the flour mixture, followed by about half of the chocolate mixture. Repeat, ending with the flour mixture; beat until just combined, about 15 seconds. Do not overheat. Remove the bowl from the mixer; scrape the bottom and sides of the bowl with a rubber spatula and stir gently to thoroughly combine.

3. Divide the batter evenly among the cake pans and smooth the batter to the edge of each pan with a rubber spatula. Place 2 pans on the lower-middle rack and 1 on the upper-middle rack. Bake until a toothpick or skewer inserted in the center comes out clean, 20 to 23 minutes. Cool the cakes on wire racks 15 to 20 minutes. Run a knife around each pan perimeter to loosen. Invert each cake onto a large plate; peel off the parchment and reinvert onto a rack. Cool completely.

4. Assemble and frost the cake according to the illustrations on page 853. Cut the cake into slices and serve.