Creamed Eggs on Toast

Miss Peachy🍑 and I had a sleepover in the motorhome recently. We made creamed eggs on toast. She loved it and sometimes she’s a hard sell on anything different!

Ingredients

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4+ cups 1/2 and 1/2 
• 6 hard-boiled eggs chopped
• 2 hard-boiled eggs sliced
• kosher salt and freshly ground pepper to taste  
• Instructions 
• In a large skillet over medium heat, melt butter; add flour and whisk for 1-2 minutes until golden brown and bubbly
• Remove the skillet from the heat; slowly add the 1/2 and 1/2, whisking constantly until the gravy is smooth. Return the gravy to the heat and continue to whisk until the gravy is nicely thickened. Fold in chopped eggs; season to taste with salt and pepper. Use the sliced eggs for garnish. 
• Serve the warm creamed eggs over toast or biscuits. Enjoy!
• *you can use milk but I like mine richer. 
  
  
  
  
  
  
  

SPAGHETTI WITH MASCARPONE, MEYER LEMON, SPINACH, AND HAZELNUTS

1/2 cup mascarpone cheese
1 Meyer lemon zested and juiced (about 3TBS juice)

1/2 teaspoon salt

a few grinds of fresh pepper

1/4 teaspoon freshly grated nutmeg

1/2 pound spaghetti

5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped

1/2 cup chopped, toasted hazelnuts

Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.

Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.

Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.

Shortbread

Tea Cakes

Tuesday, May 22, 2012

6:42 AM

From Queen Tootoo

1 CUP BUTTER (2 STICKS SOFTENED)

2/3 CUP SUGAR

1 EGG

1 TSP. VANILLA

2 ½ CUPS FLOUR

1 teaspoon of baking powder

BEAT TOGETHER BUTTER AND SUGAR, ADD EGG, VANILLA, FLOUR and BAKING POWDER. CONTINUE TO BEAT TILL ALL INGREDIENTS ARE BLENDED GOOD. 

PLACE DOUGH IN ICEBOX FOR 3 TO 4 HOURS. PRE-HEAT 
OVEN TO 350 WHEN READY TO MAKE YOUR TEA CAKES. 
ROLLOUT DOUGH TO THE THICKNESS YOU DESIRE, USUALLY ¼ “ THICK. AND THEN CUT WITH YOUR FAVORITE COOKIE CUTTER. BAKE YOUR COOKIES 8-10 MINUTES AND REMOVE IMMEDIATELY OFF THE COOKIE SHEETS, COOL ON WIRE RACKS. YUMMY PLAIN OR FROSTED… ENJOY 

Her Granny's Tea Cakes

I just found this which would be a quick shortbread also
3- Ingredient COOKIES

INGREDIENTS
– 
6 oz. (3/4 cup) butter, room temp.
– 
3.5 oz. (1/2 cup) superfine sugar
– 
9 oz. (2 1/4 cups) all purpose flour
– 

Raw sugar or large-granulated sugar for coating (1/2 cup is 
plenty)




DIRECTIONS
1. With a paddle attachment, beat together butter and sugar on medium speed until light and fluffy.
2. Add all of the flour in one go and let it mix until mixture resembles a crumb texture. (You can also do this step by hand. Rub the flour into butter and sugar until crumb-like.)
3. Dump cookie mixture onto a clean surface and continue by hand.
4. Lightly knead and work the crumbs until it forms a dough.
5. Shape the dough into a long rectangular prism.
6. Sprinkle raw sugar onto wax paper and roll the dough in it. After the dough is coated with sugar, transfer it onto plastic wrap and set it in the fridge or freezer to firm for about 30 minutes.
7. Slice the dough into 1cm thick square and place on cookie sheet.
8. Preheat oven to 325F and bake for 20 minutes or until lightly golden.

TART SHELLS AND PIE CRUST

This is the recipe I use for Pie crust and Tart shells.

It doesn't get soggy to quickly and taste very good.

Roll out dough. Cut into rounds and lay over the back of a cupcake pan (regular or mini). Prick each one with a fork. Bake as directed. Fill with Pie or tart filling. 36+  3" tart shells.

3 in meaning that is the size to cut for going over the back side of a mini cupcake pan. Use a biscuit cutter, coolwhip lid or other round object. 

 INGREDIENTS

SMakes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie).

·         2 1/2 cups all-purpose flour

·         1 teaspoon salt

·         1 teaspoon sugar

·         2 sticks cold unsalted butter, cut into small pieces

·         1/3 cup+ ice water

DIRECTIONS

1.    Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.

2.    Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (I think it takes longer. Your machine will rumble and fight; presto! It is a ball of dough).(Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.

TEA SANDWICHES

Radish sandwich

Egg salad sandwich

Cucumber Sandwich

Chicken Salad sandwich

Tea sandwiches can be made ahead and put in air tight containers. Place a piece of waxed paper on top. Wet 2-3 paper towels, wring out so not dripping, and place on top of  waxed paper.

Put on lid and refrigerate until ready to use.

I always freeze the bread before hand and quickly work on a few sandwiches at a time. 

This makes it easier to spread butter and cut sandwiches. Use an electric knife.

Cucumber or Radish Sandwiches

1 bunch (approximately 2 dozen) small, firm, fresh radishes or 1 large English cucumber

8 slices best-quality dark or white bread

1/2 cup unsalted butter, room temperature 

Fleur de sel, coarse salt, or sea salt

Wash (don't peel) and trim radishes or cucumbers. 

Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour. The cucumber should be sliced, salted and layered between waxed paper at least 1 hour.

Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. 

Spread one side of each piece of bread generously with butter.  Cover  1/2 the bread slices with the slices of radishes or cucumber. Salt. Place other bread slice on top. Trim crust. Cut in shapes or 3-4 even pieces.     

CHICKEN SALAD SANDWICHES

3 12.5 oz cans chicken  1/2 c. finely chopped celery 1/2 c. sweet pickle relish Dash of white pepper 1 c. mayonnaise 1 TBS Dill 2 TBLS mustard 3 TBLS  softened butter Sandwich bread, frozen Combine ingredients except butter. Spread softened butter on frozen bread, then spread salad mixture on bread and quickly cut into desired shapes. Chill in covered container until ready

Egg Salad Sandwiches

6 hard-boiled egg

mayonnaise as desired to hold eggs together

Dash  Dijon mustard

Coarse salt and freshly ground pepper

wheat, rye or white sandwich bread, thin as you can buy. 

unsalted butter

Directions

1.Using a pastry blender or fork, mash together egg in a large bowl. Stir in mayonnaise, mustard; season with salt and pepper. 

2.Place  bread on a work surface. Butter each slice.  Evenly divide egg salad among 1/2 the bread slices. Add lettuce greens or tomato, if desired. Top with remaining slices of bread. For tea sandwiches trim crust and cut in 3 or 4 even pieces. Butter or mayonnaise edge of sandwich and roll in chives or parsley.

Waldorf Salad

• 2 cups apple
• 2 teaspoons lemon juice
• 1 cup diced celery
• 1 cup grapes , halved
• 1/2 cup toasted walnuts or pecans , roughly chopped
• 1/2 cup whipping cream , whipped
• 1/2cup mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper 

• Add the diced apples to a large mixing bowl and sprinkle with the lemon juice. Toss to coat. Add the celery grapes and nuts. 
  
• In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Add salt and pepper. Fold into the apple mixture. Taste and adjust the seasoning. Chill for 1 hour or overnight. Serve on a lettuce leaf.

SPICEY PIMENTO CHEESE

SPICEY PIMENTO CHEESE

1 1/4 cups mayonnaise

1/2 (12oz.) jar roasted red bell peppers, drained and chopped

2 teaspoons finely grated onion

2 teaspoons coarse ground mustard

1/2 teaspoon ground red pepper

2 (10oz.) blocks sharp white Cheddar cheese, shredded

Freshly ground black pepper to taste 

Use the largest holes on a box grater to shred cheese in a snap. 

 Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers. 

Store in the refrigerator in an airtight container up to 4 days. 

Southern living magazine April 2007

Love these crackers!

BANANA BREAD

I like banana bread better made with just ripe bananas, not real over ripe. 

Instructions

Preheat oven to 350 degrees. Butter or spray-butter loaf pan or several small pans.

3 ripe medium bananas, peeled, cut in approx 1" pieces

1/2 cup butter, chilled and cut into pieces

Add these to food processor and process about 20 seconds until blended.

Add the following ingredients and process 10 seconds.

1 1/2 cups all purpose flour

3/4 cup sugar

2 eggs

1/4 cup milk

2 teaspoons lemon juice or vinegar

1 teaspoon baking soda

1/2 teaspoon salt 

Scrape down sides of bowl with spatula. Add 3/4 cup chopped nuts.

Do not over process as this will make the bread coarse.

Pour mixture into loaf pan. Bake until bread springs back when touched or when inserted toothpick comes out clean. Bake loaf pan size about 55-60 minutes. Bake less time for smaller pans. Cool on rack before removing bread from pan.

I use this same method only I put it in the kitchenaid mixer. 

This recipe at one time was for the Blender.