Beast's Quiche

I hope you are all princess fans, because I have yet another princess cookbook recipe for you.

 I made "The Beast's Quiche" in September as wll.  I did make a gluten free pie crust but there are premade versions that you can buy as well.  This was perfect for us, since Kate really loves broccoli.

 In fact, she was looking at her cookbook last night and pointed this out.  "OOooo, mama!  Let's make this, it has broccoli!"  Needless to say, this was one that we enjoyed!

The Beast's Quiche
premade crust or crust with your favorite recipe
1 cup grated cheddar cheese
4 strips bacon, cooked and crumbled
1 cup cooked broccoli
4 eggs
1 cup milk
1/4 tsp pepper

Preheat oven to 425.  Sprinkle cheese over the bottom of the pie crust.  Add the bacon and broccoli.  In a bowl, whisk eggs, milk and pepper.  Pour this over the pie crust.  Place the pie into the oven (you can put it on a baking sheet to prevent spills).  Bake for 15 minutes.  Then reduce oven temperature to 325.  Bake from 25 minutes longer.  Then remove from the oven.  Let cool slightly then enjoy!

Rapunzel Braids

Oddly enough, I seem to have cooked more during September than I did in July and August.  Nesting maybe?  Early on, I made another recipe from Kate's Princess book. 

It ended up being great to send for an easy school lunch.  We made Rapunzel Biscuit Braids.  It was just a biscuit dough with ham and cheese mixed in. 

Kate thought they were really cool.  I can't remember if I used GF flour or regular for these. 

Ham and Cheese Biscuit Braids
2cups flour
1/2 cup cornmeal
3 tsp baking powder
1 tsp salt
5 Tbsp cold butter
1/2 cup diced ham
1/2 cup shredded cheddar cheese
1cup milk

Preheat over to 400.  Stir together flour, cornmeal, powder and salt.  Pinch or cut in butter.  Stir in the ham and cheese.  Then add the milk and stir until it looks like a dough.  Sprinkle flour on a flat surface and place the dough on top. Then roll the dough out into a 12-inch square using a rolling pin.  This should be 1/4 inch - 1/2 inch thick.  Cut the square into quarters then cut each quarter into 12 long strips. 

To braid take three strips and pinch them together at the top.  Take the right section and cross it over the center section, then take the left section and cross it over the center section.  Keep doing this (like braiding hair) until the whole strip is braided all the way down; then pinch together at the bottom.  Repeat until all strips are braided.  Place the braids on a baking sheet or stone.  Place the stone into the over and bake for 8-10 minutes.  When golden, remove from oven.

Miner Muffins

After her birthday, Kate was enamoured with the Princess cookbook from Philip (and whenever she finds it these days, she is again!). Pretty soon after the Abu Bread, we made Miners Muffins. 

The original recipe is for mini muffins and is regular flour.  We modified these to make regular sized muffins and used gluten free flour.  Kate was pretty excited! 

We did this without a mixer, so she got to stir. 

Then, I let her try out the muffin dispenser.  She is quite the little baker. 

These turned out pretty good.  I think I'd like to try them mini at some time.

Miners' Mini Muffins
1 cup GF flour (or regular)
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup milk (or buttermilk or almond milk)
2 Tbsp butter, melted
1/2 cup blueberries

Preheat oven to 375.  Stir together flour, sugar, baking powder, cinnamon and salt.  In another bowl, whisk together egg, milk and butter.  Stir the flour into the butter mixture.  When it is all "just wet" fold in the blueberries.  Spoon into prepared muffin pan (mini or regular).  Put the pan into the oven and allow to bake for 12 (mini) or 15-17 minutes (regular).  It is ready when a toothpick comes out clean.  Remove from oven and allow to cool.  Remove from pan and enjoy!

Abu Bread

After our family reunion, we returned to our NEW house!  It was quite the experience moving while pregnant.  I really wanted to help but couldn't do much.  I even pulled a muscle when loading the car with hanging clothes.  Of course, we began cooking right away.

 Kate wanted to make a recipe from her Princess cookbook that my brother picked out for her.

 One of the first recipes we made was "Abu Bread."  Take a wild guess as to what this is.....yes! Monkey bread!  It turned out really good.  It was actually making dough for the bread portion.  I'm used to the monkey bread that uses biscuit dough, so this was a little different but was good.  This is really a great recipe to make with the littles.

 They can be really helpful rolling the dough in the cinnamon sugar and throwing the dough balls into the pan. 

Kate has been asking for a Jasmine birthday party and I haven't decided if we will use Abu bread or not! 

Abu's Monkey Bread
3 cups flour (substitute GF baking mix if gluten free)
4 tsp baking powder
1 tsp salt
1/3 cup cold butter
1 1/4 cup milk
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
6 Tablespoons butter

Preheat oven to 375.  Stir together flour, baking powder and salt.  Cut in butter with knife or pastry knife.  Then use your hands to "pinch" the butter in until the size of peas.  Stir in the milk.  Turn onto a flat surface and knead for five minutes.  Tear off small round pieces of dough - at least 3 dozen.

Melt butter.  Mix sugars and cinnamon together.  Dip eat ball into butter, then dip into sugar mixture. Place the balls into a pre-greased bundt/tube pan until the pan is full.  Place the pan into over and bake for 25 minutes.  Remove pan from oven and allow to cool for 10 minutes.  Hold a plate over the open side of pan and rotate the two so that the bread comes out onto the plate.  Enjoy!