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.