Momma Suzi's Quiche

9-inch pie crust

5 eggs, beaten

1 1/2 cups milk (half and half or mixture of heavy cream and milk)

1 cup shredded cheese (any kind)

1/2 tsp salt

1/4 tsp pepper

Mix together the ingredients and pour into and pour into pie crust. Bake at 325 degrees until done, usually about 60-80 minutes. To test if done insert butter knife until comes out clean.

Pie Crust:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt
1 teaspoon baking powder

1/2 cup vegetable shortening (I use butter flavored Crisco)

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Roll out dough. Place in 9-inch pie pan and brush edges with egg wash. Bake at 375 degrees, in a preheated oven for approximately 20 minutes. until golden brown.

Variations of basic recipe:

Get Creative:

Spinach Quiche:

May add spinach, mushrooms, and Swiss cheese.

Broccoli and Spicy Susage Quiche:

1 cup Broccoli: thawed frozen broccoli or 1-2 heads of fresh broccoli roasted in 400 degree oven with olive oil, salt, and pepper for 15 minutes.

8 oz Jimmy Dean Hot sausage, cooked and drained

1/2 - 1 cup cheese

Pie Crust

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening (I use butter flavored Crisco)
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Roll out dough. Place in 9-inch pie pan and brush edges with egg wash. Bake at 375 degrees, in a preheated oven for approximately 20 minutes. until golden brown.

Cookies 'n Cream Fudge

3 (6 oz.) Packages white chocolate baking squares
1 (14 oz.) Sweetened Condensed Milk
1/8 Teaspoon salt
3 Cups (about 20 cookies) coarsely crushed chocolate creme-filled sandwich cookies

Line 8-inch square pan with wax paper, extending paper over edges of pan.

Melt white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan.

Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Bea Getzy's Pizza Dough

1 Package Dry Yeast (2 1/4 tsp)
1 1/2 Cup Warm Water (110 degrees)
Dash Salt
2 1/4 Cup Flour
1 Tbsp Sugar
1 Tbsp Olive Oil
1 1/3 Cup Flour

In bowl sprinkle yeast into water. Allow to bloom for 10 minutes. Stir in salt, olive oil, and suga

In food processor with dough attachment mix 2 1/4 cup flour and liquids. Add 1 1/3 cup flour. mix/kneed until not sticky. Coat a bowl with olive oil and place dough in bowl, covered, in a warm place for 1 hr to proof.

Bake at 425 degrees Fahrenheit for 18-20 minuets.

Healthy Banana Bread

3/4 cup honey

1/2 cup butter -- softened

2 eggs

1 1/2 cups mashed ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups all-purpose whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts -- if desired

Preheat oven to 350° F. Grease bottom of one 9 inch pan.

Mix honey and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in the nuts. Pour into pans. Bake 9-inch loaf about 50 minutes, or until toothpick inserted in center comes out clean. Or pour into muffin tins; bake for 18 minutes.

Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

White Sandwich Bread

1 1/3 cups All-Purpose Flour (You can substitute whole wheat flour)

1 tbsp Yeast

3/4 tbsp Granulated Sugar

1 tbsp Butter (milted)

1 1/3 cups Warm Milk or Water (I used buttermilk)

2 cups Bread Flour (approximately)

1 tsp Salt

In a large food processor with the dough attachment on combine the all-purpose flour, yeast, and sugar. Turn on the processor and slowly add the butter and the milk to the dry ingrediants. Mix well then add the bread flour, 1 cup at a time. Allow to process for approximately 2 minutes until forms a ball.

Turn the dough out onto a floured surface and knead for about 6 or 7 minutes, adding more flour as necessary to keep the dough from sticking to your hands or the work surface.

Place the mixing bowl over the dough, and let it rest for 20 minutes.

Remove the bowl, flatten out the dough with your hands, and sprinkle about half of the salt over it. Begin kneading the salt into the dough. After a few turns, sprinkle on the rest of the salt and continue to knead for 5 to 7 minutes, until the salt is completely incorporated and the dough is soft and smooth.

Sprinkle flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp tea towel (not terry cloth, as it will shed lint on your dough). Or put it in a straight sided plastic container with a snap-on lid and mark the spot on the container that the dough will reach when it has doubled in volume. Approximately 1 hr.

Turn the risen dough out onto a lightly floured work surface, flattening gently with your hands to break up any large air bubbles.

Shape the dough into loaves and dust the tops with flour.

One popular technique is "jelly-roll" style: Press the dough into a rectangle that is as long as the loaf pan and slightly less than twice as wide as it is long. At the narrow end, roll the dough tightly, jelly-roll style. Pinch the ends and seam to seal, turning the ends under if necessary. I've also seen a similar version where the dough is rolled out to 1/4-inch thick with a rolling pin.

Cover the loaf with a damp tea towel and let them rise for 45 to 60 minutes. When you lightly poke the dough with a floured finger it should spring back just a little. I like to leave the loaf in the oven to rise and when risen turn on the oven and allow to cook as oven is preheating.

Bake at 375° for 31 minutes or until the loaf are golden brown and the bottoms sound hollow if tapped. Remove immediately from pan and let cool on a wire rack. Try to wait at least 40 minutes before cutting into a loaf. Store at room temperature or freeze in zipper freezer bags. Make sure loaves are completely cooled before sealing in bags.

Chicken Pot Pie with Biscuit Crust

Chicken Pot Pie:

3 tbsp butter

3 carrots, peeled and diced

3 ribs celery, diced

1 medium onion, diced

3 cloves garlic, diced

2 lbs boneless, skinless chicken breast, chopped

1 tbsp poultry seasoning
3 tbsp all-purpose flour

2 cups chicken stock

1/4 cup sour cream (I use reduced fat)

1/4 cup fresh parsley, chopped
1/2 cup frozen green beans

1/4 cup frozen peas

salt and pepper to taste

Biscuit Crust:

2 cups all-purpose four

2 tsp salt

2 1/2 tsp baking powder

1/3 cup shortening (I use butter flavored Crisco)

3/4 cup milk (I use butter milk)

Egg Wash:

1 egg

1 tsp milk

In a large skillet on medium heat melt butter. Add carrots, celery, onion and garlic and saute for about 10 minutes until softened. Add chicken and poultry seasoning, cook for about 5-10 minutes until browned. Spoon in flour and cook for about 3 minutes. Stir in chicken broth and sour cream and cook for about 10 minutes, constantly stirring, until gravy thickens. Add parsley, peas, green beans, salt and pepper.

Pour pot pie into 9x11 baking dish.

To make biscuits combine flour, salt, and baking powder into mixing bowl. Cut in shortening with a fork or pastry cutter. Pour in milk and fork mixture together. Roll out biscuits with rolling pin on floured surface into a 9x11 rectangle. Place biscuit crust over pot pie in baking dish.

To make egg wash, mix egg and milk in small bowl and brush over biscuit crust.

Bake at 350 for 15 minutes until crust is golden brown.