Gruyere and Proscitto Oven Omlette

Gruyere and Prosciutto Oven Omlette 

Another favorite from a recent tea party.  The best part is that you can make it in advance and refrigerate it overnight. Then just top it with the bread cubes just before baking.

Ingredients:

• 8 eggs
• 1 cup milk
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 2 oz. prosciutto or ham, julienned
• 2 cups shredded Gruyère or Swiss cheese
• 1/2 cup sourdough French bread cubes (1/2-inch
  cubes)
• 2 Tbs. extra-virgin olive oil

Directions:

Preheat an oven to 350°F. Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.

In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish.

In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.

Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges. Serves 6 to 8.

Dreamy Cream Orange Cranberry Scones

Well this blog must be working!  My mom asked for me to put this recipe on her blog so she could find it, because finding it my blog was too much work.  That means she's using this blog!  Yeah.  Guess I'll have to get back to her recipe box again and post some more.  This is a great recipe that I just introduced to her at a Mother Daughter Tea I hosted for all the ladies in our family.  It was the first of its kind.  My grandmother LOVED these scones.  It was great seeing her nibble at these the whole morning.  So here you go mom ... enjoy!

I modified Smitten Kitchen's take on it and just couldn't resist adding an Orange Glaze.

These are perfect.

Dreamy Cream Orange Cranberry Scones

America’s Test Kitchen Cookbook
2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup dried cranberries, chopped into smaller bits
1 cup heavy cream (oh yeah baby)

1. Turn on the oven to 425°F.
2. Mix flour, baking powder, sugar and salt in large bowl.
3. Cut in butter until mixture resembles coarse meal. I like forks or using the food processor but just for a few seconds. Stir in cranberries.
4. Stir in cream.
5. Knead dough by hand just until it comes together into a rough, sticky ball. Form scones by pressing the dough into a 3/4-inch thick circle. Cut pieces with a biscuit cutter. Press remaining scraps back into another piece.
6. Place rounds on ungreased baking sheet and bake until scone tops are baaaarely light brown, 12 to 15 minutes.

Orange Glaze

1 cup powdered sugar
Orange Juice
Orange Zest (about 2 teaspoons)

Mix all together. Add just enough Orange Juice to get it to a liquid consistency.

Pops' Awful Waffles and Aunt Kaye's Honey Butter

Some foods just remind you of home. My dad's famous awful waffles are on the top of that list. They are loaded with just about every kind of sugar you can dream of. And we like to use my Aunt Kaye's waffle recipe. Mmmmm mmmm! The funny thing is, Aunt Kaye reminded them that it is actually a recipe she got from them, (via Betty Crocker)!

Aunt Kaye's Waffles

* 2 eggs

* 2 cups buttermilk

* 1 tsp baking soda

* 2 cups flour

* 2 tsp baking powder

* 1/2 tsp salt

* 6 Tbs oil

Beat eggs well. Beat in the rest of the ingredients with a mixer until smooth.

Cook on my new cool Waring Pro Waffle Maker, courtesy of Lady Di and Granddad this Christmas so we can be just as cool as them making awful waffles, ... and enjoy!!!

AWFUL WAFFLE FAVORITES

Add butter, powdered sugar, homemade strawberry jam or homemade peach jam, whip cream and syrup if you really want to go all the way.

Aunt Kaye's Honey Butter

1/2 cube butter

1 cup butter

1 egg yolk

1/2 tsp vanilla

Whip fir 10 minutes and enjoy.

Grandmommy's Molasses Cookies

1 1/2 cup butter
2 cups sugar
1/2 cup brer rabbit molasses
2 eggs

4 tsp baking soda
4 cups flour
1 tsp cloves
1 tsp ginger (generous)
2 tsp cinnamon
1 tsp salt

Melt butter and let cool. Then add sugar, molasses, and eggs and beat well.

Sift the dry ingredients and add to butter mixture.  Chill and form in one inch balls and roll in granulated sugar.

Cook at 375 for 8-10 minutes.

Peanut Butter Puddle Bars

These are sheet bars so use a big cookie sheet.

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp salt

2/3 cup peanut butter
2 cups flour
2 cups oatmeal

12 oz chocolate chips

2 cups powdered sugar
2 Tbs peanut butter
canned milk (evaporated) (or cream)




Mix well and bake 375 for 10 minutes.  While still hot, sprinkle with chocolate chips. 

Heat powdered sugar and peanut butter and mix in just enough canned milk to thin.  When chocolate is cooled, spread this over the bars. 

Rio Grand Pork Roast

This recipe came along with an Electric Bill for my parents years ago when they lived in Big Spring, Texas.  Makes the dish that much more funny.


1 (4-5 pound) boneless rolled pork loin roast
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 cup apple jelly
1/2 cup catsup
1    Tablespoon vinegar
1/2 teaspoon chili powder
1 cup crushed corn chips

Place Pork fat side up on rack in shallow roasting pan.  Combine salt, garlic salt, and 1/2 tsp chili powder and rub into roast.  Roast in oven for 2 - 2 1/2 hours or until meat or until meat thermometer registers 165. 

Combine jelly, catsup, vinegar, and remaining chili power.  Bring to a boil.  Reduce heat and simmer uncovered for 2 minutes.  Brush roast with glaze, sprinkle top with corn chips.  continue roasting 10 to 15 minutes or until thermometer registers 170.

Remove roast from oven.  Measure pan drippings, including any corn chips.  Add water to make 1 cup.  heat to boil and serve with meat.