INGREDIENTS:

1 package pie crusts

Pie weights or dried beans

2 large red skinned potatoes, small dice

½ lb. bacon, diced ½ inch thick

1 package of ham steaks

2 small leeks, white and light green part only, thinly sliced

½ lb. white cheddar cheese, shredded

8 eggs

2 ½ c. half and half

1. Preheat the oven to 425°.  Place the pie crusts in two 9” pie plates, crimping decoratively if desired.  Line each crust with a piece of tin foil; fill the foil with the pie weights or the dried beans, scootching the weights or beans up the sides of the crust to avoid the dreaded ‘shrinkage’.  Place the crusts in the oven and bake for 15 minutes.  Remove the foil and the weights and set aside.  Reduce oven temperature to 375.

2. Meanwhile, place the diced potatoes in a glass baking dish.  Season with salt and pepper, and cover dish with a damp paper towel.  Microwave on high for 4 – 5 minutes, or until cooked through but not falling apart.  Stir them around a bit, if needed.  Set aside.

3. In a large sauté pan, cook the bacon over medium high heat until browned and crispy.  Remove the bacon and transfer to a bowl.  Drain off all but 1 tablespoon of fat from the pan.  Sauté the leeks in the bacon fat; seasoning with salt and pepper to taste, until leeks are softened but not browned, about four minutes.  Transfer the leeks to the bowl with the bacon, and toss to combine.

4. In large Pyrex measuring cup, beat the eggs and the half and half together.  Season with salt and pepper.

5. Divide the potatoes equally between the two pie crusts.  For the Ham and Cheese Quiche, top the potatoes with the diced ham and then half of the shredded cheddar.  For the Bacon and Leek Quiche, top the potatoes with the bacon/leek mixture, and then the other half of the cheese.  Pour the egg mixture over each quiche, dividing equally.  Place quiches to the oven; bake for 30 minutes.  Transfer quiches to a rack and allow to cool for 10 minutes before slicing into wedges and serving.

Serves 4-6 with leftovers

INGREDIENTS:

• 2/3 cup sugar
• 1/2 tsp salt
• 1/2 cup of unsalted butter
• 2 eggs well beaten
• 2 tsp baking powder
• 1-3/4 cup flour
• 1/4 tsp baking soda
• 3 mashed banana

DIRECTIONS:

1. Combine sugar, salt and butter; add eggs.

2. Mix baking soda with flour and powder. Stir flour mixture along with mashed bananas into sugar and egg mixture.

3. Bake 350° for 1 hour and 10 minutes

SERVES 10

• 18 slices firm white bread
• 8 ounces thinly sliced prosciutto
• 8 ounces feta cheese, crumbled
• 4 ounces provolone, shredded on box grater
• ¼ cup finely minced scallions
• 4 ounces fresh baby spinach
• ½ cup finely julienned basil
• 5 extra-large eggs
• 2 cups half-and-half
• ½ teaspoon Sriracha or other hot sauce
• 3 tablespoons unsalted butter

DIRECTIONS:

1. Remove crusts from bread.  Spray an 11x 7-inch glass baking dish with cooking spray.  Cover bottom of dish with 7 slices of bread, cutting one in half to fill space.

2. Use half of the feta and half of the provolone.  Sprinkle with half of the feta and half of the provolone.  Sprinkle with half of the scallions, half of the spinach, and half of the basil.  Repeat with a second layer of bread and the remaining ingredients in the same order.  Cut remaining 4 slices of bread into ¼-inch cubes.  Scatter evenly on top.

3. Beat together eggs, half-and-half, and hot sauce until well blended.  Pour mixture over layers.  Press down firmly with a spatula.  Melt butter and drizzle over top.  Cover and refrigerate overnight or for at least 5 hours.

4. Preheat oven to 375°F.  Uncover dish and bake until golden, about 1 hour.

SERVES 8

INGREDIENTS:

Pecan Praline Topping:

• 1/3 cup all purpose flour
• 1/3 cup packed light brown sugar
• 3 tablespoons cold, unsalted butter, cut into small pieces
• 1 cup pecans, coarsely chopped

Batter:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon coarse salt
• 1 can (16 ounces) solid-pack pumpkin
• ¾ cup packed light brown sugar
• 5 tablespoons unsalted butter, melted
• 2 large eggs

DIRECTIONS:

1. Pecan Praline Topping: Pulse the flour and brown sugar in a food processor until blended. With motor running, gradually add butter, pulsing after each addition, until the mixture is crumbly. Transfer to a small bowl. Add the pecans and blend with fingertips or fork. Set aside.

2. Heat oven to 400°F. Lightly oil or butter 12 large muffin cups.

3. Batter: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt; stir to blend. Set aside.

4. Pulse the pumpkin, brown sugar, melted butter, and eggs in a food processor until wel blended. Pour over the flour mixture in the bowl. Gently fold with a rubber spatula until blended. Do not beat or over mix.

5. Divide the batter evenly among the prepared muffin cups. Dividing evenly, press 1 rounded tablespoon of the Pecan Praline Topping onto the tops of each of the muffins. Bake 20 minutes or until the muffins are golden and pulling away from the sides of the pan. Cool on wire rack before serving.

MAKES 12

INGREDIENTS:

Dry ingredients:

• 2 cups whole-wheat flour
• 1 ½ cups wheat bran (1 tablespoon reserved for tops)
• ½ teaspoon sea salt
• 1 ¼ teaspoons baking soda
• ½ teaspoon nutmeg, freshly grated

Wet ingredients:

• ½ teaspoon orange zest, grated
• 1/3 cup orange juice
• 1 2/3 cups buttermilk
• 1 extra large egg
• ½ cup blackstrap molasses
• 2 tablespoons vegetable oil

Chunky ingredients:

• 1 cup Golden Delicious apples, peeled, chopped in ½-inch pieces
• ½ cup dark raisins
• ½ cup walnuts, chopped
• 2 tablespoons, walnuts, chopped, reserved for tops

DIRECTIONS:

1. Position a rack in the middle and preheat the oven to 350°F. Grease a muffin or line with papers and set aside.

2. In a wide, shallow bowl, whisk together the dry ingredients.

3. In a deeper medium bowl, whisk together the wet ingredients.

4. Pour the wet over the dry, quickly scatter on the chunky, and fold together lightly until just mixed. Fill the muffin cups equally and bake for 25 minutes or until a toothpick or skewer inserted into a muffin comes out clean.

MAKES 12-16 MUFFINS, DEPENDING ON PAN SIZE

INGREDIENTS:

• 4 large eggs
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 3 cups all purpose flour or whole-wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon sea salt
• 3 cups zucchini, unpeeled, grated
• 1/3 cup crystallized ginger, finely chopped
• 1 ¼ cups whole walnuts (optional)
• 2 tablespoons sesame seeds (optional)

DIRECTIONS:

1. Move oven rack so that the tops of the loaf pans will be in the center of the oven. Preheat oven to 350°F. Grease bottoms of 2 (8×4-inch) loaf pans.

2. In a bowl, whisk together eggs, sugar, oil, and vanilla, add zucchini and stir until well mixed, about 5 minutes.

3. Stir in remaining ingredients, except sesame seeds.

4. Evenly divide batter between two loaf pans.

5. Scatter the optional sesame seeds on the top of the batter.

6. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean.

7. Cool in the pans for 15 minutes then turn out onto a cake rack to cool completely.

MAKES 2 LOAVES

INGREDIENTS:

Dry ingredients:

• 1 ¼ cups blanched sliced almonds, toasted at 350°F for 15 minutes, divided
• 2 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt

Wet ingredients:

• 12 tablespoons (1 ½ sticks) unsalted butter, melted
• 2 extra-large eggs
• 1 cup buttermilk
• 1 teaspoon pure almond extract
• 1 teaspoon pure vanilla extract

DIRECTIONS:

1. Position a rack in the middle of the oven and preheat to 350°F. Grease a 9×9-inch pan well and set aside.

2. Throw ½ cup of the toasted almonds into the greased pan and tip the pan to coat the sides with the nuts.

3. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt, and toss in another ½ cup of the almonds.

4. In a medium bowl, whisk together the butter, eggs, buttermilk, and the almond and vanilla extracts; then pour over the dry ingredients and fold together gently. Pour the batter into the prepared pan and scatter the last ¼ cup almonds around the edge. (If you put them in the middle they’ll sink.)

5. Bake for 35 minutes. Without removing cake from oven gently lay a piece of foil over the whole pan, the foil need not be crimped on the pan and scatter the last ¼ cup almonds around the edge. (If you put them in the middle they’ll sink.)

6. Note: This cake is fragile in the oven, so don’t slam the oven door once the cake has started to rise.

MAKES ABOUT 12 SQUARES

INGREDIENTS:

• 1 ½ cups fine whole-wheat flour
• ½ cup all-purpose flour
• ¾ cup sunflower seeds
• ¾ teaspoon sea salt
• 2 tablespoons plus 1 teaspoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup blueberries or ½ cup dark raisins
• ¾ cup buttermilk
• ½ cup golden olive oil
• 1 whisked egg white

DIRECTIONS:

1. Position a rack in the middle of the oven and preheat oven to 450°F.

2. Grease a cookie sheet and set aside.

3. In a bowl, combine the flours, sunflower seeds, salt, 2 tablespoons of sugar, and the blueberries. Add the buttermilk and the oil and with a large spoon, fold together lightly just until a sticky dough forms. Leave in the bowl for a couple of minutes to firm up.

4. Tip out onto a floured surface, divide into 12 pieces and roll each piece of dough lightly to form a disc. Brush with egg white and dust with the remaining sugar.

5. Arrange the biscuits on the cookie sheet and bake for 15 minutes or until golden brown.

6. Serve warm, with Orange Honey Butter.

INGREDIENTS:

• 2 cups unsifted all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons butter, softened
• ½ cup dark seedless raisins
• 1 cup buttermilk
• 1 tablespoon butter, melted

DIRECTIONS:

1. Preheat oven to 375°F. Lightly grease the surface of a small baking sheet with solid vegetable shortening. Set aside until bread is shaped.

2. Sift flour sugar, baking powder, baking soda, and salt together into a large bowl. Add softened butter and cut into flour mixture, using a pastry blender or fork until mixture looks like fine crumbs. Add raisins and toss thoroughly.

3. Pour buttermilk into flour mixture. Gently toss mixture together with a fork until all dry ingredients are just moistened. Do not over-mix. Gather flour mixture together by hand and press firmly into a ball. Place dough on a lightly floured pastry cloth or board and knead gently with the palms of your hand until dough is smooth (about 1 minute.) Shape into a smooth round ball and place on the prepared baking sheet.

4. Flatten dough with your hands into a circle that is about seven inches in diameter. (Dough will be about 1 ½-inches thick.) Slice an “X” about half-inch deep into top of dough with large floured knife.

5. Bake 30 to 40 minutes, or until top is golden brown and loaf sounds hollow when tapped on the bottom and sides with a wooden spoon. Remove and place on wire rack to cool. Brush top with melted butter and later, dust with flour.

MAKES ONE LOAF

INGREDIENTS:

• 1 cup low-fat milk, plus additional in the morning if desired
• 1 cup whole milk plain yogurt, plus additional for the morning
• 2 tablespoons honey, or to taste
• 2 cups instant oatmeal
• Fresh berries, sliced bananas or grated apple, if desired

DIRECTIONS:

1. In a medium bowl, whisk together the milk, yogurt, and honey. Add the oatmeal and stir well. Cover with plastic wrap and refrigerate overnight.

2. In the morning, stir the muesli well and add additional milk as desired to loosen and softened the muesli.

3. Serve with fresh berries, sliced bananas or grated apple if desired. Leftovers keep in the fridge for 2-3 days.

SERVES 4