Tag Archives: Baking

Strawberries, Rhubarb and… Cheese?

RhubarbStrawberry QuicheI had a recipe from Mollie Katzen’s The New Enchanted Broccoli Forest, (p129) called “A Quiche Formula”.  I did a lot of summarizing when I copied it down. Essentially:

You need:

1 unbaked pie shell
cheese (1/4 -1/3 lb) cubed or grated (Swiss types, or cheddar or something semi-soft)
filling such as sauteed vegetables, sauteed mushrooms, sauteed onions, or fresh herbs (or steamed veggies etc.)
3 eggs
1 C milk
sprinkling of paprika

Spread the cheese over bottom of the crust. Place the filling evenly over the cheese. Beat eggs and milk and pour this over the filling. Dust with paprika. Bake 35-40 minutes.

SUPER simple and very versatile. From that model I made up a rhubarb and strawberry custard pie.

There were  couple things I did to the recipe that might changed the outcome, but I’m pretty confident in Mollie Katzen’s quiche, so I used her methods and times.

I baked mine with a water bath (it’s a long story and probably unnecessary). It’s common to do this for custard things, but usually the quiche seems to come out fine without doing that so I skipped it in my instructions. Also I pre-cooked the filling. Again it might not be necessary, but I did not want to chance the filling coming up uncooked. Cook or no- cook, take your pick. My creation came out a bit runny, but not inedible.

I used “Arthur’s Italian Cuisine” Parmesan which is a strangely mild cheese I had on hand, but most Parmesan cheese might be too strong. Find something milky and only slightly sour tasting ( I originally thought I might use cream cheese or mascarpone as a crust sealer. It might work…).

This is on the tart side. I didn’t add any sweetener besides strawberries. You might want it sweeter, if so, feel free to add a couple tablespoons of sugar to the filling mix when you cook it or to the custard as you beat it.

If you make any of the changes I mentioned above let me know what you did! (And if anything is unclear or I left anything out, let me know that too).

Rhubarb and Strawberry Custard Pie

1 unbaked 9″ pie shell
Grated Mild Parmesan cheese (enough to cover bottom of pie crust)
a dusting of cinnamon

Filling
1 1/2 C chopped strawberries and rhubarb (about 1 1/2 stalks)
1 TBS butter (scant)

Custard
1 C milk
3 eggs
1/2 tsp vanilla

Preheat oven to 375′ F. Keep crust in freezer until ready to use. Warm rhubarb and strawberries with butter, until butter is melted and fruit is wet.

Beat eggs and milk and add vanilla.

Pull crust out of freezer or fridge. Line the bottom of the crust with the grated cheese. Spread filling over cheese and pour custard over that. Dust with cinnamon.

Place the whole thing in the oven to bake for 35-40 minutes.

FYI, I’m not a professional baker, and I’ve never even taken a baking class. I make no guarantees beyond my own meager experience (and I even wonder about that sometimes). Apparently I have some strange tastes, so I guess what I’m saying, bake at your own risk.

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Vegan Chocolate Cookies

For the link of the week, I thought I’d put up a cooking site:

Nibbledish (formerly OpenSourceFood)

Here is the page I got the recipe for these cookies:

Vegan Chocolate Cookies

Vegan Chocolate Cookies

They are super easy and good to make if you don’t have perishables on hand like butter and eggs. I prefer to make them with whole wheat flour, even though I’m not usually a fan of whole wheat. Since I don’t add the chocolate chips (I usually don’t have them on hand), I compensate by adding a lot more cocoa powder. The cookies pictured above have walnuts in them (for my mom).

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Cookies with Icing

Today, I felt like cooking.

I went to my collection of recipes that I have tried and decided to keep. I went with some pineapple cookies. I checked the cupboard and found I didn’t have any pineapple.

No matter. I’d make it with canned peaches instead.

cookies_perspective

I go the recipe for the cookies from Kankakee Woman’s Club Cook Book. The book came from Nancy, my next door neighbor, who helped her mother put the cookbook together. It was published in 1962, and to someone on the other side of the hippie movement, the food is fascinating. It’s like watching Mad Men.

Here is the original recipe:

Pineapple Cookies
[ Submitted by Mrs. Leslie Hawkins, p. 116]

Mix:
1/2 cup shortening
1/2 tsp. vanilla

Sift:
1 3/4 cup flour
1 tsp baking powder
1 tsp baking soda (Scant)
1/2 tsp salt

1 cup (8 oz) crushed pineapple
1/2 cup crushed nutmeats  (if desired)
1 cup light brown sugar
1 beaten egg

Drop by teaspoons on cookie sheet. Bake [ 10 to 12 min. 350].

You’ll notice there are not much direction. That’s the other thing about this cookbook — it was written for people who were familiar with housekeeping. Certain things were understood about cooking and ingredients. This recipe is not so bad, but some of them I have to read several times to make sure that I haven’t missed any instruction.  Here’s how I put everything together:

Soften the butter (which I use as the ‘shortening’) in the microwave if it isn’t soft already. Mix the butter, vanilla, brown sugar and egg in a bowl.

Mix the dry ingredients — the flour, baking soda and powder and salt — in another bowl.

Dry and Wet Ingredients

Dry and Wet Ingredients

Mix the dry ingredients into the wet ingredients. The dough will be stiff.

Drain the liquid and mix in the pineapple.  The dough will be much, much looser now. Plop tablespoonful on a baking sheet (I put parchment down — less clean up). Place them far apart — they spread. Bake for about 15 minutes (I tend to make them large). The cooled cookies with be soft and cake-like.

Having made it with peaches and pineapple I can say that pineapple works better. Either tastes good, but the peaches come out wet (though that might have to do with the fact that I added all the peaches in a 15 oz can). I don’t know what the pineapple version would taste like iced.

Let them cool until firm and ice.

The icing recipe is from my own family.

Aunt Bette’s Cream Cheese Icing

1 pkg 3 oz cream cheese frosting
2 TBS Light Corn Syrup (Lyle’s golden Syrup)
2 1/4 cup sifted confectioner’s sugar
1/2 tsp vanilla

Mix till blended: cream cheese and corn syrup
Gradually stir in confectioner’s sugar (use electric mixer) ’til smooth.

Enough icing for a very small cake.

I substituted Lyle’s Golden Syrup for the corn syrup. It gave it a slightly different taste. I also cut the recipe in half, but it wasn’t really enough for all the cookies.

Iced Peach Cookies

Iced Peach Cookies

The cookies are good iced or not. They are certainly sweeter when iced. In fact, I’m not convinced that the dough itself wouldn’t make delicious cookies on it’s own.

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