Tomato Pie

BEGIN 2 HOURS BEFORE SERVING TIME

1 pie dough (enough for a 9-inch pie), homemade or store-bought
2 pounds tomatoes (about 4 medium), medium diced
4 ounces cheddar cheese, grated (about 1 1/4 packed cups), divided
1 tablespoon olive oil
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 cup mayonnaise
1 ounce Parmesan cheese, grated (about 1/2 cup)
1 teaspoon Dijon or other mustard
1 medium onion, diced

Prepare the pie crust. Arrange two racks to divide the oven into thirds and heat to 425°F. Meanwhile, roll out the pie dough to a 12-inch round, then transfer to a 9-inch pie plate (regular, not deep dish). Roll the edges over on themselves and crimp the crust. Freeze while the oven heats, at least 15 minutes.

Prepare the tomatoes for the oven. Arrange the tomatoes in a single layer on a rimmed baking sheet covered with parchment. Drizzle with the oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Bake the crust and tomatoes. Remove the crust from the freezer and line with parchment paper. Fill with dried beans or pie weights. Place the tomatoes on the upper rack and the pie crust on the lower rack. Bake until the edges of crust begin to brown, 15 to 20 minutes.

Add cheese to the crust and bake again. Remove the crust from oven (leave the tomatoes in), and remove the parchment and pie weights. Sprinkle with 1/4 cup of the cheddar. Return to the oven and bake until the cheese is melted and the crust is golden-brown, about 5 minutes more. Remove the crust and the tomatoes from the oven (the tomatoes should be slightly wrinkly and look dry on top). Let both cool completely, about 30 minutes. Reduce the oven temperature to 350°F.

Make the topping. Place the mayonnaise, Parmesan, mustard, remaining 1 cup Cheddar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl and stir to combine.

Layer the tomatoes and onions in the crust. Place half of the tomatoes in the crust in a single, even layer, then sprinkle with half the onions. Repeat layering the remaining tomatoes and onions.
Top with the cheese mixture. Dollop the mayo-cheese mixture on top and spread into an even layer.

Bake, then let cool before slicing. Bake until the crust is deep golden-brown, the filling is bubbling, and the cheese is beginning to brown, 40 to 45 minutes. Check after 30 minutes to see if crust is browning too quickly, and tent loosely with aluminum foil if needed. Let cool at least 20 minutes before slicing.

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.

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.

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.