Magic Quiche

2 cups shredded Swiss cheese (Or other)
2 TBS flour
1 1/2 cups half & half
4 eggs, lightly beaten
1 cup cooked diced ham
1/2 tsp salt - dash pepper
1 9" unbaked pastry shell

Toss cheese with flour.
Add half & Half and eggs.
Add ham & seasonings
Pour into shell and bake at 350° 50 to 60 minutes until set.

Chile Relleno Casserole #2

1/2 cup butter, melted
1 7-oz can green chiles (not diced) - or enough to cover bottom of baking dish
1/2 pound grated cheddar cheese
1/2 pound grated Jack cheese
(Or 1 pound grated colby/jack cheese)
3 eggs
1 tsp salt
1/4 tsp pepper
2 cups milk
1 cup Bisquick

Pour butter in bottom of a 13" X 9" baking dish.
Arrange chiles on bottom of dish.
Cover with cheeses.
Blend eggs, milk, Bisquick and seasonings
Pour over cheese layer.
Bake at 350° for 35 - 40 minutes until set.

FRESH ORANGE MUFFINS

INGREDIENTS

For the muffins: 
1 cup milk 
½ cup freshly squeezed orange juice 
½ cup sour cream 
2 large eggs 
2 sticks butter, melted 
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange

For the glaze:

¼ cup freshly squeezed orange juice
1½ cups powdered sugar
2 tsp. orange zest

DIRECTIONS

• Preheat the oven to 350˚ F.  Line about 20 wells of a muffin pan (or pans) with paper liners.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula. (Liquid ingredients may appear curdled, and batter will become quite thick).
• Divide the batter evenly between the prepared muffin cups.  (I used an ice-cream scoop).  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes.
• To make the glaze, combine orange juice, confectioners’ sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  While they are still warm Gently dip the top of each muffin in the glaze, allowing some of the excess to drip off. Transfer to a wire rack placed over a baking sheet; allow glaze to set before serving.  

Six Week Bran Muffins

Batter may be kept in the refrigerator for up to six weeks and baked fresh, as desired.
* BEGIN THE NIGHT BEFORE! *

15 oz. box raisin bran cereal (the 2 scoops kind!!)
2  1/2 cups sugar
5 cups flour
1/2 tsp salt
4 eggs, well beaten
1 cup vegetable oil
1 quart (4 cups) buttermilk

In a very large bowl, mix together cereal, sugar, flour, and salt.
In a separate bowl, mix together eggs, oil, and buttermilk.
Add wet ingredients to dry ingredients and mix until just blended.
Allow mixture to stand in the refrigerator overnight before using.
Fill muffin tins 2/3 full and bake at 350 for 20 minutes.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

CHILI CHEESE SQUARES

3 cups shredded cheddar cheese
3 cups shredded Monterey jack cheese
1 (4.5 oz) can diced green chilies
6 - 7 eggs, beaten with salt and pepper to taste

In an 8" X 8" baking dish, layer half of the cheeses, then the diced green chilies, then the other half of the cheese. Pour the beaten eggs evenly over all. Bake at 325 for 1 hour. Cut into squares and serve.

Rolling Buns

MY VERSION of GRANDMA's RECIPE... it's a smaller batch, and was adapted to work with a KitchenAid.

My Grandma Hunter always made sure there were fresh-baked cinnamon rolls when our family came to visit. My youngest brother, Carl, when he was just a little squirt, called them "rolling buns", and the name just stuck! I can still picture her standing at the kitchen table kneading that yummy dough.

MAKES 12

(I let the stand mixer do the kneading!):

Dough:

1 pkg active dry yeast (or 1-3/4 tsp Instant Yeast - No need to proof - add directly)

1 cup warm milk

1/2 cup sugar

1 tsp salt

2 eggs, slightly beaten

1/3 cup butter, melted

4 cups all-purpose flour

Dissolve the yeast in warm milk. Add sugar and allow to rest 10 minutes.

Add melted butter and eggs. Mix well and pour into the bowl of a stand mixer.

Sift together flour and salt. Add flour mixture to bowl 1 cup at a time while mixing.

Allow mixer to knead dough for 7 - 10 minutes. Remove dough to a greased pan and allow to rest about 1 hour.

Proceed to assembly step.

Filling:

1 cup firmly packed light brown sugar

2 tsp cinnamon

1/3 cup butter (or margarine), softened

Mix together cinnamon and brown sugar; set aside.

Assembly:

Roll out on a lightly floured surface to a rectangle about 16" X 20", about 1/4" thick.

Spread softened butter evenly across dough.

Sprinkle evenly with cinnamon and brown sugar mixture.

Starting from the top of the long side of rectangle, roll dough down to meet the bottom edge.

Cut into 12 slices.

HINT: To cut rolls, Grandma Hunter always slid a piece of thread under the roll, brought the ends up and crossed them across the top, and pulled to cut. I mark off 12 even slices, then line the thread up and pull it across on the marks. (This method keeps a knife from mashing down the dough!)

Place rolls, evenly spaced, in a PAM-coated 13" X 9" baking dish.

Cover with a towel, and allow to rise until doubled - about 1 - 1 1/2 hours.

Bake at 350 20 - 30 minutes, or until tops are light brown and dough is cooked through.

(MY GAS OVEN COOKS THEM QUICKER THAN MY ELECTRIC OVEN DID!!)

Check an inside roll to make sure they're done.  Do not over-bake.

To Par Bake:

1. Follow cinnamon roll recipe up until it is time to bake
2. Place rolls in a preheated 350 degree oven
3. Bake for 10-12 minutes, You want them to rise and set but not brown
4. Remove them from the oven and cool completely
5. Cover the pans tightly with either the lid provided or plastic wrap
6. Place pans in the freezer
7. When ready to bake place in a preheated 350 degree oven for 15-20 minutes or until golden brown
8. ** If the rolls are defrosted they will take less time to bake... check them after 10 minutes
9. If properly sealed, the rolls should be good in the freezer for 6-8 weeks

Icing:

1 stick (1/2 cup) butter or margarine, softened

1 1/2 cups powdered sugar

1/4 cup cream cheese, softened

1/2 tsp vanilla

1/8 tsp salt

While rolls are baking, mix together icing ingredients with electric mixer. DO NOT add milk or other liquid. Beat until fluffy.

Spread on warm (not hot) rolling buns.

Seems like a lot of steps, but they're all easy-peasy, andsoooooooo worth it!!

Cinnamon Puffins

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp nutmeg, divided

1/3 cup shortening

1 cup granulated sugar, divided

1 egg

1/2 tsp vanilla

1/2 cup milk

1/2 cup butter

1 tsp cinnamon

Preheat oven to 350.

Combine flour, baking powder, salt, and 1/2 tsp nutmeg.

In another bowl, beat shortening, 1/2 cup sugar, egg, and vanilla until blended.

Add flour mixture to creamed mixture. Beat in milk.

Fill each cup of a generously greased muffin tin to 2/3 full. (DO NOT USE CUPCAKE PAPERS)

Bake 20 minutes, or until light golden brown.

Melt butter in a small saucepan.

In a small bowl, combine 1/2 cup sugar, cinnamon, and 1/2 tsp nutmeg.

While puffins are still warm, dip each one in butter, then in the sugar mixture, coating thoroughly.

Makes 1 dozen puffins.

Edwards' Mansion Orange Muffins

The magnificent Edwards mansion was built on Cajon St in Redlands, California in 1890. Ready-made plans were purchased by Mr. James S. Edwards, pioneer citizen and citrus grower, to build the fourteen room house. It took over one year to build the original salmon pink structure. Originally used as a boarding house, later J. S. Edwards and his family took up residence in the great Victorian relic. It was occupied by the Edwards family from that time on until the death of Mrs. Edwards in 1958.

n 1973, the developers of the Edwards Mansion complex viewed the house as a classic exhibit of Victorian architecture and felt that it should be restored. The Mansion was purchased for the sum of one dollar,cut into two sections, moved five miles through Redlands and relocated on the site of the old Barton Ranch, one of the most fertile and picturesque of all the old California estates.

Sometime later, it was used as a lovely restaurant, and they served these delicious muffins. The mansion is still standing, but is now primarily used as a venue for weddings and receptions.

4 cups flour

2 cups sugar

1 1/2 TBS baking powder

1 1/2 cups butter, room temperature

3/4 cup shortening

1/2 cup milk

5 eggs

1 1/4 cups fresh orange juice

1 cup diced fresh orange pieces

Mix together all dry ingredients.

Add butter, shortening, eggs, milk, and orange juice. Mix thoroughly.

Spoon batter into greased muffin tins about 2/3 full.

Top each muffin with an orange piece.

Bake at 375 for 20 - 25 minutes.

Makes 3 dozen

Rolling Buns

GRANDMA'S VERSION

Grandma Hunter's cinnamon rolls... she always made sure she had these in the freezer or made them fresh when we would come to visit. No one can make them quite like she could!!

These are the directions she sent me right after I got married and asked for her recipe.

1 quart milk

2 cups sugar

4 dry yeast cakes (4 pkgs dry yeast)

8 cups flour

4 eggs

1 cup vegetable oil

1 tsp salt

2 cups brown sugar

2 tsp cinnamon

Butter for spreading

Scald milk and pour over sugar. Cool to warm temp.

Add yeast and 2 cups of flour to make a sponge.

Let rise until double in bulk.

Add eggs, oil, and salt.

Beat well.

Slowly add remaining flour - dough should be sticky.

Let rise until double in bulk.

Roll out into a rectangle.

Spread generously with butter, then with brown sugar and cinnamon.

Roll up long sides and cut into rolls.

Bake at 400. (She doesn't say how long!!? But I think about 20 minutes)

While still hot, spread with sugar glaze.

HINT: Cut dough using a strong thread... slide thread under dough roll, cross ends to cut to desired width.

MAKES ABOUT 2 DOZEN

Banana Bread

My Mom's recipe... It is simply the BEST!!

1 1/2 cups sugar

3/4 cup shortening

3 eggs

6 mashed, ripe bananas

3 cups flour

1 1/2 tsp baking soda

3/4 tsp salt

1 1/2 tsp vanilla

3/4 cup chopped pecans (optional)

Add soda and salt to flour and whisk to combine.

Beat together sugar, shortening and eggs. Add vanilla.

Add mashed bananas alternately with flour mixture.

If desired, fold in nuts.

Grease 2 loaf pans and bake for about 1 hour at

325 for glass pans;

350 for metal pans.
MY OVEN:  325 for metal pans

Bread is done when a toothpick inserted in center comes out mostly clean. (due to the moistness of this bread, don't expect a completely clean toothpick - but clinging batter should not look uncooked.)

Bubble Ring

2 8-oz pkgs refrigerated biscuits

1/2 cup melted butter

1 1/2 cups Quaker 100% Natural cereal

3/4 cup firmly packed brown sugar

1 1/2 tsp cinnamon

Extra butter for drizzling

In a bowl, combine cereal, sugar, and cinnamon.

Separate dough into individual biscuits.

Cut each biscuit in half.

Dip each half in butter, then roll in cereal mixture to coat each piece.

Layer coated pieces in greased bundt pan.

Sprinkle with any remaining cereal and drizzle with butter.

Bake in preheated 375 oven for 25 - 30 minutes.

Turn immediately onto serving plate - Serve warm.

Egg-Sausage Souffle

Start the day before...

A good Christmas morning breakfast, brunch treat, shower dish, or just about any time of day!

12 slices good white bread, crusts trimmed, broken into pieces.

2 lbs cooked ground sausage

1 diced onion

1 lb grated cheddar cheese

1/2 cup melted butter or margarine

1 tsp dry mustard

1 tsp salt

6 eggs, beaten

2 pints half & half

Mix bread pieces, sausage, onion, and cheese.

Spread bread mixture in a 9 X 13 baking dish.

Mix remaining ingredients and pour over bread mixture.

Cover and let stand overnight.

Bake, uncovered, at 350 for 1 hour ur until egg is done and set.