This is Sandy our cook for the month of July, and she is a fantastic cook!!
Everyone was able to attend so we had a lot of fun visiting. Also tonight we are all going to Pat and Daryl's for a Alaska Fresh Fish BBQ. So two big meals in one day.
Both were so nice and we all enjoyed so much.
Next month it is Linda's luncheon at Nancy's Cabin at Lake Almanor, she
invited us girls up for 3 days, thanks Nancy.
Fresh peaches and V8 and Tomato Juice and also Ice Tea and Water
a lot to choose from or a little of each.
All the veggies are out of Judy's Garden, and thanks Judy for the veggies!!
SANDY’S QUICHE LORRAINE
This is another one of her family recipes handed down
from
Her great aunt.
Oh how we love great recipes.
Use an 8 to 9 inch prebaked
pie shell on a buttered baking sheet.
5 to 6 slices of thick bacon
cooked and crisp
3 large eggs,
¼ tsp. salt, pinches of
pepper and nutmeg and about 1.2 heavy cream
1 ½ Tbsp. of butter.
Crumble the bacon into the
bottom of the pastry shell, beat up the filling to be sure its all
blended. Pour into baking dish ¼ inch
from its rim at its lowest pint. It is
better to use too little than too much.
Cut the butter into quarter
inch bits and drop on the surface.
Pour all into quiche dish and
bake in the preheated oven.
Be sure and set the quiche on
a cookie sheet.
Set the timer 15
minutes. It will be slow to set, but
will double as it does, and in 30 to 35 minutes it is done when browned on
top. Check it like you do a cake and if
toothpick is clean it is done.
Serve immediately, or 5 to 10
minutes after. Or serve cold Sandy said your choice. Sandy said to wing it! It was really good. She also crisscrossed a chive on top of the
quiche and it was cute food and very tasty.
Put the quiche on a cookie
sheet.
Preheat oven to 375˚
Place in upper middle level
And bad me, I forgot to take a pic of the dessert, it was really good. Here goes the recipe for it:
SANDY’S TOFFEE STICKY DATE
CAKE
This recipe has been
handed down from her Great Grandmother who lived in Fresno California. I think it is a German recipe. Or Swedish? You can guess which ha ha!
MAKES
2- 9 inch cakes, or about 20 muffins
Ingredients
1
pound dates, pitted and chopped
2
teaspoons baking soda
8
ounces butter, softened
3/4
cup granulated sugar
4
eggs
1-teaspoon
vanilla extract
2
1/2 cups all purpose flour
1-teaspoon
salt
3
1/4 tablespoons baking powder
For
the Sauce (for 1 cake):
1/2
pound butter
1-cup
brown sugar (8 ounces)
1/2
cup heavy cream
1-teaspoon
vanilla extract
Vanilla
ice cream or whipped cream, for serving
Directions
Note:
Sandy said to be sure and only fill the pan ½ way full, or use 3 cake pans as
it will go over in the oven, so put on a cookie sheet or line bottom or rack
with aluminum foil. She said it saves a
ton of work by doing that.
Preheat
the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20
muffin tins.
Place
the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring
a little to break up the dates. Then leave to simmer for 1 minute before
removing from the heat. Stir in the baking soda (which will cause the mixture
to bubble up).
Cream
the butter and sugar together in a food mixer until pale and creamy. Add the
eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla
extract and then the flour and salt and mix briefly to give lumpy dough.
Then,
add the warm date mixture in two batches. Scrape down the sides of bowl in between
mixing. The dough will now be quite watery but don't worry! Finally add the
baking powder (this will bubble up also).
Pour
the batter evenly into the two pans or muffin tins. Bake for about 30 to 40
minutes for cake pans and about 20 minutes for muffin tins. Test if they are
cooked with a small knife or toothpick, it should come out clean when cakes are done.
Meanwhile,
to make the sauce, combine the butter, brown sugar, heavy cream and vanilla
extract in a medium saucepan. Bring to boil and then reduce to simmer gently
for a minute or two until thickened and well blended.
When
the cakes are done, poke little holes all over with toothpick, this will enable
the sauce to be absorbed more easily. Pour the caramel sauce over cakes while
both are still warm and leave to soak for about 10 minutes. Turn the cakes out
upside-down onto serving plates (the bottom is the most sticky bit!).
Serve
with vanilla ice cream or whipped cream.
