Sunday, November 29, 2009

Monkey Bread (Bread Machine)

Inspired by my IRL df GfG, I decided to make Monkey Bread for Thanksgiving breakfast.

Again, I fished around to combine several recipes to suit my needs (read: whims). I started here (where GfG got the idea), looked here, and here, as well. Oh, did I mention that I wanted to do the dough in the bread machine? (Well, I guess I did. In the title. But anyway . . .) No whackable cans of dough to be found here. No biggie. I let me trusty bread machine do the work, and it was just about as simple as whacking the can on the counter, if not quite as satisfying.

When all was said and done, it was a hit. Houston, we have a tradition.

• 1 C wheat flour
• 2 C white flour
• 1/4 C powdered milk
• 1/4 C sugar
• 1 C water
• 1 egg
• 1 T butter, softened
• 1 t salt
• 1 t cinnamon
• 2 1/2 t yeast

• 1 C sugar
• 2-3 t cinnamon

• 1 C butter (2 sticks)
• 1/2 C brown sugar

1. Place first group of ingredients in bread machine.
2. Set for dough cycle.
3. Stir together sugar and cinnamon.
4. Place in ziplock bag.
5. Divide finished dough into 20 pieces.
6. Drop into ziplock bag.
7. Shake to coat.
8. Place in bundt pan or deep dish baker.
9. Melt butter and brown sugar together.
10. Pour over dough pieces.
11. Bake at 375* for 25-35 mins or refrigerate and bake in the morning.
12. Allow to cool for 15 mins. before inverting onto plate.

Saturday, November 28, 2009

Crustless Quiche

Even though I can now make pie crusts, I still like this simple way to throw together a quiche without worrying about a crust.

from Karen M

• 1 C veggies
o sliced mushrooms
o spinach, torn or chopped
o green onions, chopped
o okra, sliced
o carrot, grated
o cauliflower, chopped
o zucchini, sliced
o tomato, chopped

• 1 C protein
o hot dogs, sliced
o tuna, flaked
o sardines, flaked after removing spine and scales
o chicken, shredded
o ground beef or turkey, browned

• 1 C cheese
o mozzarella
o Monterey jack
o cheddar
o Parmesan

• 4-5 eggs
• 2 C light cream or milk
• 1/2 t salt
• 1/4 t pepper
• 1/3 C flour
• 1 T oil

1. Layer veggies and protein in greased pie plate.
2. Top with cheese.
3. Beat eggs with remaining ingredients.
4. Pour over ingredients in pie plate.
5. Bake at 375* F for 40-45 minutes, until knife inserted in center comes out clean.
6. Cool 5 minutes before serving.

Easy Oil Pie Crust

I have a deep, dark secret: I have not ever successfully made a rolled pie crust. There, I said it. I feel better.

A while back, a friend and I made a deal: I make the cheesecakes, she makes the pies. She moved. I'm up a creek.

Oh, and often my mom comes for Thanksgiving and makes the pies. She doesn't really enjoy making pies, though (she's adopted Mrs. Smith as a member of the family, so she can claim "old family recipe").

At one point, I got desperate and tried the oil pie crust recipe in Better Homes & Gardens. It flopped.

This year, though, I got desperater (yeah, I know). I looked at the BH&G recipe again. And I went to my source of all sources (well, for recipes:, as well. As I am wont to do, I took a little from each, and I love the result.

Woo hoo! I can make pies! :-P

• 1 1/2 cups all-purpose flour
• 1T sugar
• pinch salt
• 1/2 cup vegetable oil
• 2 T milk

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place all ingredients in 9 inch pie pan.
a. Or place in medium bowl.
3. Stir together with fork.
4. Pat mixture into bottom and up the sides of the pan.
5. Poke holes in bottom and side of crust.
6. If your recipe calls for a pre-baked crust, bake for 15 minutes in the preheated oven, or until light brown.
7. Use as directed in favorite pie recipe.