Anna's Impossible Quiche

Passed down from Dad's oldest sister, his isn't your typical quiche (just as she's not your typical aunt). The recipe doesn't have a crust, but includes Bisquick in with the eggs and milk instead. It's the only quiche I'd eaten until I moved out of the house, and is still my very favorite.

3 eggs

1 ½ cup milk

1 ½ cup Bisquick

¼ teaspoon salt

Dash pepper

½ cup melted butter

½ cup diced ham or crisp bacon pieces

1 ½ - 2 cups grated cheese

Mushrooms

Chopped onion (yellow or green)

Chopped green pepper

Preheat oven to 350.

Beat eggs, milk, Bisquick, salt, pepper, and butter with electric mixer. Pour into a greased 9”-10” pie pan. Sprinkle remaining ingredients over the top of the egg mixtures, then press into mixture.

Bake 30-35 minutes. Let stand 10 minutes before serving.

Candy Cane Bread

Dough:
2 cups sour cream
1 1/2 tablespoon SAF yeast
1/2 cup warm water
1/4 cup butter or margarine, softened
1/3 cup sugar
2 tsp. salt
2 eggs
Approx. 6 cups flour

Toppings:
2 cans cherry pie filling
maraschino cherries
slices of green gumdrops

Thin Icing:
2 cups powdered sugar
2 tablespoons water
1/4 teaspoon almond extract

Heat sour cream over low heat until luke warm.  Mix together the sour cream, water, butter, sugar, salt and eggs in mixer.  In a separate bowl, mix yeast with 2 cups of the flour and slowly add flour/yeast mixture, beating until smooth.  Mix in enough remaining flour to make dough easy to handle.  Knead about 10 minutes.  Place into a greased bowl and turn dough over so greased side is up.  Cover tight with lid (spray lid if needed).  Let rise about an hour, or until doubled in size.  Heat oven to 375.  Punch down dough and divide into 3 equal parts.  Roll each part into a 15- x 6-inch rectangle and place on greased baking sheet.  Cut dough with kitchen shears, about 1 1/2 inches on each side, leaving 3 inches in the middle.  Cut them at 1 1/2-inch intervals.  Spread filling in middle and criss-cross strips over the filling.  Stretch the dough to 22 inches and curve to form cane.  Pinch the ends together to prevent filling from coming out.  Bake 15 to 20 minutes, or until golden brown.  While it's warm, brush with butter and drizzle icing on top.  Add maraschino cherries and gumdrop slices to look like holly leaves.  Makes 3 candy canes.

Cranberry and Orange Oatmeal

1 cup steel cut oats
1 cup Craisins
2 teaspoons finely shredded orange peel
1/8 teaspoon salt
1/4 teaspoon cinnamon
Dash nutmeg
1 teaspoon vanilla
2 cups milk
2 tablespoons butter
1 tablespoon sugar
1/4 cup almonds, toasted and chopped

In a nonmetal bowl, combine steel cut oats, Craisins, orange peel, salt, cinnamon, nutmeg, and vanilla. Stir in milk. Cover and chill for 8 to 24 hours.

To serve, transfer to a medium saucepan. Heat just to boiling; reduce heat. Simmer uncovered for 5 minutes or until oatmeal is done, stirring occasionally. Remove from heat. Stir in butter until melted. At this point you may want to add additional milk to make it the desired consistency. Spoon into four bowls; sprinkle with sugar and nuts.

Makes 4 servings.

Ebelskivers

2 cups buttermilk
2 cups flour
3 eggs, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar

Beat egg whites until they are stiff. In a separate bowl, beat egg yolks; add sugar, flour, baking powder, baking soda, salt, and buttermilk.
Gently fold in egg whites.
Heat puff pan to medium and generously apply cooking spray. Fill each cup 2/3 full and turn halfway through (about 30 seconds on each side). Makes approximately 40.

Oatmeal brown sugar pancakes

1 egg
1 cup milk
2 tablespoons vegetable oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup packed brown sugar
1/2 cup uncooked oats

Beat egg; add milk and oil, mixing well. Combine flour and next 4 ingredients. Add to egg mixture-mix until blended. Stir oats into batter. Use 1/2 cup for pouring on griddle.

Cinnabon Rolls in the Breadmaker

Dough (2 lbs)
1 cup whole milk (or substitute powdered milk and extra water)
1/2 tablespoons salt
1 beaten egg
4 tablespoons melted butter
4 tablespoons water
1 small box (3.4 ounce) instant vanilla pudding
4 cups bread flour
2 tablespoons sugar
2½ tablespoons yeast

Filling
½ cup softened butter (or margarine)
1 cup brown sugar
1 tablespoon cinnamon

Icing
8 ounces (2 sticks) butter or margarine
8 ounces (1 package) cream cheese
16 ounces powdered sugar
1 teaspoon lemon juice
2 teaspoons vanilla extract

First, take the butter and cream cheese you will use for the Icing out of the fridge and set it aside so it can soften.
For the dough -
Toss all the ingredients into your bread machine and set it to its 'dough' setting. You do not want it to cook, just mix and rise. This takes about 1½ hours so while this is going you can get your filling and icing mixed together.
Filling -
Mix all ingredients very well. Make sure you don't have too many brown sugar lumps. Set aside.
Icing -
Mix butter and cream cheese in mixer until thoroughly combined. Add your powdered sugar and mix for another 12 minutes. Yes, that's right. 12 minutes. I don't know why this is important but the reviews I read on this particular icing said it was necessary and my icing turned out perfect so there ya go. When 12 minutes are almost up add your lemon juice and vanilla extract.

When your dough is ready dump it out on a floured counter. Punch it down and kneed it for a few seconds. With a rolling pin and make an 18 inch by 12 inch rectangle. Spread your filling all over it going to the very edge. Then, roll up your pastry tightly. Slice with thread into ½- to 1-inch rolls. Repeat this step over and over again, putting each cinnamon roll into a greased dish with sides. You can squish them beside each other but don't over-stuff. We had to use a round cake pan and a large rectangular pan (11x15?). These dimensions will make about 15 good-sized rolls, or make the dough longer and narrower (10x24) for more medium-sized rolls.

Set your oven to 'warm' and put your roll filled dishes inside. When the oven is warmed turn it off and let your rolls sit for 30 minutes to rise. After 30 minutes remove them, preheat your oven to 350 and cook your cinnamon rolls for 15 minutes. Pay close attention. When they are a golden brown take them out. Cool for a few minutes and ice.

If freezing, freeze the rolls before they are iced. I put some icing into three Ziploc baggies. When we're ready to pull some cinnamon rolls out of the freezer I will also take out a baggie. When rolls and icing are thawed, cut a corner off the baggie and squeeze it onto the rolls.