Asparagus Mushroom Quiche

Ingredients:
*2 frozen pie crusts
*4 eggs (or 1 cup liquid eggs)
*3/4 cup shredded mozzarella (or cheddar or Parmesan)
*2 Tablespoons flour
*1 cup milk
*1 cup asparagus, cut into one-inch stalks and cooked until they are a brilliant green color (I used frozen Green Giant asparagus because it was cut up into small pieces and they stalks were all tender.)
*1 cup other sliced veggies that have been sauteed together (sliced mushrooms and red bell pepper, tomato and spinach, zucchini, etc.)
*1/4 teaspoon salt, pepper, and nutmeg

Directions:
-In a large bowl, mix the beaten eggs with the milk, cheese, and flour.
-Gently add the veggies and seasonings, and pour evenly into both pie crusts.
-Bake about 45 minutes in a 350 degree oven.
-Make sure the egg mixture is set when you remove the quiche by inserting a knife (does it come out clean). If it's not, return in to the oven fo 5 more minutes.

Flan Cake

Ingredients:

Syrup
• Leche Quemada (Cajeta Caramel) Or another flavor of syrup
Pour into a heavily greased deep cake pan until bottom is covered.
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Cake
• 1 box of yellow cake mix
• 1 1/4 Cup milk
• 1/3 Cup melted butter
• 3 eggs
Mix together and pour over syrup.
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Flan
• 8 eggs
• 1 12 oz. can evaporated milk
• 1 12 oz. can sweetened condensed milk
• 1 teaspoon vanilla
Mix in the blender until totally mixed

Preparation:
Preheat oven and water bath to 350 degrees.
Place pan in heated water bath in oven
Cook for 90 minutes. Check with a knife for doneness. If the knife doesn’t come out clean cook for 10 more minutes.

White Chocolate Chip Craisin Cookies

1 c. brown sugar
3/4 c. sugar
1 c. butter
2 eggs
1 tsp. vanilla
1 T. raspberry extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 1/2 c. flour
1 c. craisins
1 1/2 c. white chocolate chips

Preheat oven to 350* and line baking sheets with parchment paper. ( this does help with the outcome of the cookie) Cream butter and sugars until fluffy. Beat in the eggs and vanilla. In a separate bowl, combine the flour, baking soda, and salt. Slowly add the flour mixture to the cream mixture. Stir until almost incorporated. Add the craisins and white chocolate chips. Mix until everything is just together. Roll into heaping spoonfuls (I use an ice cream scoop) and bake at 350 F. The time varies some where between 11-15 min. When I use the ice cream scoop its at least 15 minutes. So you may want to watch the first batch, depending on how large you make them.

Geranium Pound Cake

1 cup butter softened
2 cups sugar
3 eggs
3 cups all-purpose flour
2 t. baking powder
1 cup milk
1 t. vanilla extract

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

Well-grease a 10-inch tube pan; pour batter into pan. Bake at 350 (375) degrees for 1 hour or until cake tests done. Cool in pan 15 minutes; remove from pan, and let cool completely. Sift powdered sugar over top of cake. Yield: one 10-inch cake.

Green Sauce

1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 Tbl. vegetable oil

Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth. Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth. Heat oil in frying pan until very hot. Add the tomatillo mixture and cook for 4-5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil. Reduce heat and cook until thickened, about 10 minutes, stirring occasionally.

Aunt Jamima Maple Syrup

2 Cup Water
1 Cup Sugar
2 Cup Dark corn syrup
1/4 Teaspoon Salt
1 Teaspoon Maple flavoring
Combine the first four ingredients in a saucepan over med. heat. Stir
occasionally, until the mixture comes to a full boil. Let it boil for 7 min.
Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring
and stir. When completely cool, transfer the syrup to a covered plastic or
glass container.
VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the
mixture before heating. For a lighter syrup, use a sugar substitute instead
of the regular sugar.

Lasagna chez Myers

So I've been thinking of doing this for a while now, but Jason and I have successfully (I think at least) made lasagna from scratch... or at least a good part of it.

Here's the pasta recipe. It's pretty basic. You can use it for whatever you're pasta needs might be...


Pasta:

1 beaten egg
1/2 teaspoon salt
1 cups flour
2 tablespoons water (or 1:1 oil and water)

In a large bowl mix salt and flower together.

Make a well in the flour mixture.

Pour the egg in and mix well.

















Add liquid (if needed)
***I found I actually needed 4 tablespoons of water. It makes the dough nice and sticky. Its less dry throughout the whole process if you have it nice and sticky.















Looks pretty sticky, eh?

Back to the recipe...

Knead on a floured surface for 3-4 minutes till its nice and smooth.















Flour is your friend!


































Cover the little dough ball with a damp towel (I use a damp paper towel) and let it rest for 30 minutes.

Roll out the dough on a floured surface.















Try to not re-roll an area over and over. It make the pasta move and double over on itself in places. Roll from the center out in all directions. Rotate and flip the dough as needed. Just remember flour if your friend!


And now we are ready for the lasagna part!

Fold the dough in half for cutting.















I use this guy for the cutting because it give a pretty authentic look of store bought lasagna...






























Here's the noodle cut out. You might need to cut the noodle in half because it will be pretty long.

But you boil the noodles next...DUH!


Just a couple of minutes will do. Just boil them long enough to make sure they aren't gooey still.
















Still has the steam and everything.















But now that the noodles are out of the way, the fun begins!

So let's talk about cheese (one of my favorite topics).

I prefer ricotta cheese for my lasagna. Cottage cheese is nice and all, but I like the creaminess of ricotta. And what's even better... I made some myself!















Super simple... recipe for another day though.
















Look and compare. Same texture. Tastes great!


But you know the drill. Layer it all up.




















We got four layers lasagna (we made two batches of the pasta dough), but you can easily make a lasagna and a half with three layers and be just fine.

Here. Is. The. Tempting. Result.
































Bon appétit!