Monday, November 27, 2017

THE Quiche

This recipe really should be called "Pepper Cheese Quiche" because it has delicious roasted red bell peppers and tons and tons of cheese, but calling it "THE Quiche" is also fitting since it is the ONLY quiche I will be making from now on.  My family proclaimed it the best quiche they've ever had, and they've had a lot of quiche!

THE Quiche

by Erin Taylor
                                                                                                                               Oven 375 deg.

6 eggs plus 1 egg yolk
1 1/2 C. whole cream (no milk for this baby!)
1 C. grated Mozzerella Cheese
1/2 C. grated Cheddar/ Jack cheese
1/2 C. Pepper Jack cheese, grated
*1/4 C. roasted Red Bell Peppers, chopped (in the jar, usually in the pickle section, or Italian section)
**1/4 C.  Jalapeno Artichoke Dip (I buy it from Costco)
Salt and pepper to taste
1 pre-made pie shell, baked about 10 minutes at 350 deg. (store bought works great!)

Beat the eggs and egg yolk until frothy. Stir in the rest of the ingredients.  Pour into baked pie shell and bake at 35 deg. for about 50  minutes, or until the center puffs up slightly and no longer "jiggles".  Let cool slightly before serving.

* You may choose to swap out red peppers for chopped spinach or even green onions. Keep it simple, though. This quiche is best with light ingredients
** If you don't have this dip, use 3 Tbsp. Cream Cheese, softened, 2 Tbsp Fresh Parmesan Cheese, grated, and 1 small can of green chilis for a decent substitute.

Sunday, November 23, 2014

English Tea Scones (aka Alfred Cakes)

My son came home with an assignment to make "Alfred Cakes" for a school history class. They are very delightful! They taste just like English scones- all warm, fluffy, and filled with fruit. They even have currents which I have never baked with before. (Very much like a cross between dried cranberries and raisins. In fact, you can just use raisins or cranberries because they are cheaper.)

English Tea Scones

2 C. flour
1/2 C. sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 C. currants or raisins, or Craisins (dried cranberries)
1/2 C. dates, cut into small pieces

6 tbsp. butter, cut up

2 eggs
1/4 C. heavy whipping cream
1/4 C. orange juice

Set oven to 425 degrees.
Mix together dry ingredients (flour, sugar, bkg. pwd, salt, nutmeg.)
Cut in the butter until mixtures resemble breadcrumbs.
Add dried fruit and mix together.
In smaller bowl mix eggs, cream, and orange juice together.
Add wet mixture to dry and mix carefully until just incorporated. Do NOT over mix!
Pour contents of mixing bowl out onto lightly floured surface and knead until dry ingredients are mixed into the wet.
Gently roll or pat out the dough until about 1 to 1 1/2" thick. Using a cup or your hands, form dough into circles and place on baking sheet. Bake 8-10 minutes or until tops are lightly golden brown.

Put a small spoonful of glaze on top of each scone and gently spread around the top.  Enjoy!

Orange Glaze

1 C. powdered sugar
1/4 C. orange juice
Mix together until all lumps are gone. Mixture should not be too runny. Add more sugar if it needs to be thicker.  Pour or spoon over scones.


Wednesday, January 15, 2014

Spinach and Mushroom Breakfast Casserole

I love breakfast casseroles- they're easy to throw together, and so great to just put in the oven and enjoy on a lazy Saturday morning. This one will make the non-meat eaters happy, and the rest of us, as well! I couldn't keep from sneaking the mushrooms as I was cooking them, though. *My sister-in-law gave me this recipe and calls it Spinach Stuffing, because it uses breadcrumbs. But, with my modifications, I prefer to eat it for breakfast!
                                                                                                       picture taken from
Spinach and Mushroom Breakfast Casserole   adapted by Erin Taylor from Laura Webb's recipe.

1 10-ounce package frozen chopped spinach, thawed

1/2 cup butter

1/4 pound mushrooms, thinly sliced

1 cup diced celery

1/4 cup chopped onion

3 cups fresh bread crumbs

1 15-ounce container ricotta cheese

4 egg

1 tablespoon minced parsley

1 teaspoon salt

1 Tbsp Poultry gravy mix

1/8 teaspoon pepper

1. Squeeze spinach dry with paper towels.

2. In 4-quart saucepan over medium heat, in hot butter, cook mushrooms, celery and onion until tender, about 5 minutes, stirring occasionally; remove from heat.

3. Add remaining ingredients and spinach; mix well.

4. Bake in an uncovered, greased  9 x 13 casserole  at 350F for 30 to 45 minutes.

Party Punch

This punch recipe was given to me by a lady in church and it is fantastically delicious! I poured some of it out into small containers and froze them to use as ice for the punch so it wouldn't get watered down. Make it today! (This recipe makes a LOT of punch- 5 gallons!)
Party Punch  from  Dorothy Astill

5 packages of each:

Cherry Kool Aid
Orange Kool Aid

8 cups sugar

1 can (46 oz) Pineapple Juice
1 can (between 48 and 64 oz) bottled Orange Juice (not fresh or frozen, but on the shelf)
1 tsp banana extract (I used about a Tbsp cause it tastes so good!)

In very large cooler, pour contents of both juices into cooler and add all packets of Kool Aid. Stir around until mixed well. Add water to equal 5 gallons. Add sugar and banana extract and stir thoroughly.

Chill and serve!

(2 gallon batch:)

2 pkgs each:
Cherry and Orange Kool Aid

3 1/2 C. sugar
1 tsp banana extract

approx. 18-24 oz Pineapple Juice, canned
approx. 25-32 oz. Orange Juice, canned

Pour juices into a 2 Gallon pitcher and add Kool Aid mixes and sugar. Add banana extract, and fill the rest of the pitcher with water (to equal 2 gallons).

Stir thoroughly and enjoy!

Sunday, April 14, 2013

Grandma Luker's Carrot Orange Cookies

My grandma Luker used to make these cookies and they were always my favorite. Years went by and I searched for someone with the recipe, but to no avail. Just the other day I tried one more recipe and Lo! This is it! I tweaked it a bit, as I always do, and they are simply irresistable!
(I have no picture yet. These turn out to be little rounded mounds, not flattened. More cake-like.)
Grandma Luker's Carrot Orange Cookies   adapted by Erin Taylor
3/4 cup shortening

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup finely mashed carrots

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 pinch allspice




1 tablespoon orange juice (or a little bit more for desired consistency)

1 cup powdered sugar

1 T. butter, softened


  1. Cream the shortening and sugar on medium speed; add the egg. Add all ingredients except the nuts and beat until combined. Stir in the nuts.
  2. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 12-15 minutes or until light golden brown on bottoms.
  3. Meanwhile, whisk together all the ingredients for the frosting until smooth and spreadable.
  4. When the cookies are done, transfer to a wire rack to cool for a few minutes. Dollop a bit of frosting onto each and let it drizzle down the sides. Let cool completely before serving. About 3 dozen.



Friday, April 12, 2013

Oreo Chocolate Chip Cookies

These... are... AMAZING!!! I found the recipe online, but tweaked it to my taste, and they are soooo good!

(picture from

Oreo Chocolate Chip Cookies  by Erin Taylor (adapted from this recipe on

  • 1 stick softened butter
  • 1/2 C. Crisco
  • 1/4 C. oil
  • 3/4 C. sugar
  • 34 C/ brown sugar
  • 2 eggs
  • 1 box Oreo pudding mix
  • 1 1/2 cup flour
  • 1/4 C. Corn Starch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 15 broken pieces Oreo Cookies
  • 1 cup chocolate chips
  • 1 C. white chocolate chips
  1. Preheat oven to 350 degrees F.Cream butter, and sugars.  Add eggs and mix for 3 minutes until very fluffy. 
  2. Slowly add dry ingredients: flour, corn starch, baking soda, salt, pudding mix- to wet ingredients then stir in oreos and chocolate chips until just combined.
  3. Scoop dough onto baking sheet. Bake for 10 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Monday, March 18, 2013

Golden Fish and Chips

Ever since I had authentic fish and chips in London, I have craved that crispy, golden fried goodness! Some places come close, others don't even qualify to be called fish and chips. This homemade version I came up with yesterday is about as close as I can come to the english perfection I had years ago! Prepare yourselves for sheer deep fried goodness!

Image result for fish and chips
Golden Fish and Chips by Erin Taylor

For the batter:

mix together in bowl:

1 3/4 C. flour
2 egg yolks (I used egg substitute and it worked great!)
1 tsp. salt
dash pepper
1/4 C. apple cider vinegar
1 1/2 C. (or more) Club Soda or tonic water (more if you want thinner batter.)

Place batter in refrigerator while prepping potatoes and fish (helps de-activate the gluten.)

4-8 large fish fillets (may cut into smaller 2" chunks)- cod, halibut, tilapia (a firm fish for frying)
4 med. baking potatoes, cut in strips for french fries, soaked in cold water

Crisco, Peanut oil, or Coconut oil for frying

Heat oil in deep skillet. Keep on medium heat so it doesn't smoke or get too hot. Drain water from potatoes and pat dry both potatoes and fish. Dredge potatoes* and fish in batter. (* for a lighter, crispier fry, you may wait until finished with the fish, then thin the batter a bit to do the fries in. Or you can opt to not batter the fries and just fry them "naked".) Fry on medium heat until golden on all sides. About 4 minutes. If it browns too quickly reduce heat and cool oil before continuing.

Place finished pieces on paper towel, salt to taste, and place in warm oven to keep warm.
Serve with homemade tartar sauce and/or malt vinegar

Homemade Tartar Sauce

1/2 C. mayonaise
1/2 C. sour cream
2 dill pickle quarters, chopped finely
2 tsp. lemon juice (or pickle juice)
1 tsp dill weed
1 tsp garlic salt or season salt of your choice ( I use greek seasoning)

mix together and refridgerate until serving

THE Quiche

This recipe really should be called "Pepper Cheese Quiche" because it has delicious roasted red bell peppers and tons and tons of...