Archive for November, 2013

Basic Quiche


1 pie crust
1 cup milk
3 eggs
1-2 cups filling
1 cup shredded cheese
pinch salt, pepper, and nutmeg

Preheat the oven to 350° F

Place rolled out pie crust into pie plate
mix the filling ingredients together
pour into pie shell

Bake 45 minutes or until center is set and it is golden brown


November 16, 2013 at 1:58 pm Leave a comment

Mini Sweet Potato Pies

Marshmallows browned to perfection in the toaster over.

Marshmallows browned to perfection in the toaster oven.

I gave those Mason jar rims another try, with success. Next time I’m trying a double crust variety of pie.

1 large or 2 small sweet potatoes, cooked, peeled, and mashed (about 1 cup)
1 egg
1 tablespoon butter, softened
2 tablespoons sugar
1/4 cup evaporated milk (cut this recipe in half)
1/4 teaspoon vanilla
pinch salt
pinch cinnamon
pinch nutmeg
marshmallow for garnish (optional)

Mix all ingredients, except marshmallow, until well combined and almost smooth

1/2 cup AP flour
pinch salt
1/4 teaspoon sugar
3 tablespoons butter, unsalted, cold, cut into small pieces
4 teaspoons water, ice cold

In a food processor combine flour, sugar, and salt
cut in butter
add water

Dump crumbly dough onto a piece of plastic wrap
pulling up the corners, form a mass
wrap tightly and refrigerate for about 30 minutes

Place the lid rims onto a parchment or silicone covered cookie sheet

Preheat oven to 350° F

When the dough has rested
cut into 4 even pieces
push the dough into the forms with your fingers or roll out

Spoon filling into pie shells

Bake for 30 minutes

November 4, 2013 at 2:51 pm Leave a comment

Gyudon – A small batch


aka Japanese Beef Bowl

4-6 ounces beef, thinly sliced
1 onion, thinly sliced
2 eggs, beaten
2 teaspoons sugar
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon stock, sake, or water
oil for sautéing

Heat oil over high heat
add onions and cook until wilted beginning to brown
add beef
sprinkle with sugar and allow to brown
add vinegar, soy, and stock
mix well and bring to a boil
reduce heat and simmer until most of the liquid has evaporated
pour beaten eggs over beef and onions
cover and cook until egg is almost cooked

Serve over rice

November 3, 2013 at 1:21 pm Leave a comment


Shrimp #scampi over #zoodles. Yes, I'm trying to eat better. #audreycancook a #smallbatch Springtime flowers in January just can't be beat Friday night dinner #deepdishpizza with ham and mushrooms under a thick layer of cheese. #audreycancook #ramen for lunch from things I found in the fridge/freezer/pantry. #audreycancook Even a simple hat gives me issues and I have to #frog it twice. I'd like to know who invented metal double pointed needles? Anyway... I'm very happy with my #indigo dyed yarn. #knitting #knittersofinstagram #audreycancook And some fresh #naanbread for a dinner of #redlentil #dal. A #smallbatch #audreycancook

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