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Ingredients:Eggs Provencal
6 eggs
1/2 cup half and half
4 oz swiss cheese
4 oz Monteray Jack cheese
2 tbspn flour
1/2 cup sliced baby portabello mushrooms (reserve a few for topping)
1/2 cup chopped brocolli crowns (cooked)
1 tbspn Herbes de Provence
1/4 tspn ground pepper
pinch salt

Prepare a 8-inch round or square dish with Pam for Baking. Dust lightly with flour. Set aside.
In a medium bowl, put in the eggs, the 1/2 and 1/2, salt and pepper. Whisk well until frothy. Set aside.
In a medium bowl, put in the cheeses, and half of the herbs, and the flour. Mix together until well coated.
Place half in the bottom of the prepared dish, and layer with the cooked brocolli and mushrooms.
Cover with the remaining cheese. Add the remaining herbs to the egg mix
and pour it over the cheese. Top with remaining portabello mushrooms.
Put into preheated (350 F) oven for 40-50 minutes until brown and puffed.

 

                                                                        

Ingredients:Toffee Pecan Scones
2 1/2 cups flour
1 tbspn baking powder
1/2 tspn salt
1 stick unsalted butter (cold)
1/2 cup sugar
2/3 cup milk
1/2 cup english toffee chips
1/4 cup chopped pecans
1 egg yolk (for brushing the top of the scones)

Put flour, baking powder, and salt in a large bowl, and mix with pastry blender.
Add very cold butter, chopped into pieces, and blend until small lumps form.
Add sugar and blend, then add the toffee and pecans. Add milk and stir with a fork until completely absorbed.
Form into a ball, cut into two, and flatten onto cookie sheet. Cut them again, until there are six wedges.
Place the triangles onto an ungreased cookie sheet.
Bake for 12-14 minutes in an oven, preheated to 425 F, until lightly browned. Remove and cool on rack.

                                                                         rider

n/aIrish Bubble Cake

Ingredients:
PANCAKE:
1 egg
1/4 cup flour
1/4 cup whole milk
A pinch of salt
1 teaspoon vanilla extract or brandy (for flavor)
FILLING:
2 ripe peaches
2 tspn sugar
2 tbspn butter
2 tbspn peach brandy

For filling, peel peaches and slice thin. Sautee in the rest of the filling ingredients until desired texture. Pour this in to the puff pancake. Reserve six slices for garnish

Preheat oven to 475 F, place two 5-inch baking dishes in the oven, and add a pat of butter to each. When the butter has melted, pour mix into pans. Cook until pancake is well-puffed and golden, which whould be 12-14 minutes.
Serve at once with filling, dust with powdered sugar, and top with fresh whipped cream and any remaining slices of peaches, and garnish with fresh mint. Serve immediately.