On Wed 14 Dec 2005 12:54:20p, Thus Spake Zarathustra, or was it ~patches~?
> Wayne Boatwright wrote:
>
>> On Wed 14 Dec 2005 11:41:31a, Thus Spake Zarathustra, or was it
>> ~patches~?
>>
>>
>>>King's Crown wrote:
>>>
>>>
>>>>"King's Crown" > wrote in message
hlink.net...
>>>>
>>>>
>>>>>"Karen AKA Kajikit" > wrote in message
om...
>>>>>
>>>>>
>>>>>>Anyone got a good recipe for a self-crusting quiche that I can make
>>>>>>in muffin tins to have for lunch? I made mini-quiches last week and
>>>>>>they were delicious but the pastry was way too much work for me to
>>>>>>want to do it again in a hurry... I'd love a recipe where I didn't
>>>>>>have to make pastry!
>>>>>>
>>>>>>--
>>>>>>~Karen aka Kajikit
>>>>>>Crafts, cats, and chocolate - the three essentials of life
>>>>>>http://www.kajikitscorner.com Online photo album -
>>>>>>http://community.webshots.com/user/kajikit
>>>>>
>>>>>I experimented with a self-crusting recipe this morning. It's for a
>>>>>coconut pie, but altered it removing the sugar and coconut and adding
>>>>>bacon and cheddar cheese. That's as adventurous as I was feeling no
>>>>>onions, garlic or scallions. Anyhow it didn't turn out quite how I
>>>>>had wanted. Don't get me wrong it was really good. In fact with the
>>>>>bacon, cheese and butter I think my gall bladder is circling the
>>>>>drain as we speak.
>>>>>
>>>>>It did form a "sort of" crust. It had way too much liquid in it, but
>>>>>it made the egg very tender and that was really tasty. I'd cut back
>>>>>on the liquid though. That might help with the crust being so moist.
>>>>> It asked for 1 cup of butter and I added 1/2 cup thinking why would
>>>>>I need so much. I could probably go 1/4 cup on the butter. There was
>>>>>butter floating on the top when it came out of the oven. I used a
>>>>>spoon to remove it that's how much there was. I might have gotten a
>>>>>1/4 cup off the top.
>>>>>
>>>>>Like I said I'm not going to throw it out. It's good, but it
>>>>>definitely needs so tweaking.
>>>>>
>>>>>Lynne
>>>>
>>>>
>>>>Well to my great surprise my children loved the Impossible Breakfast
>>>>Quiche. It's so rich I'm not feeling like having any today myself.
>>>>
>>>>Lynne
>>>>
>>>>
>>>
>>>I tried a few of the *impossible* recipes using Bisquick with no luck.
>>>It's funny as we like quiche but my family likes real crust not
>>>bisquick. They will eat bisquick dumplings and occasionally biscuits
>>>but that is about it.
>>
>>
>> My feelings precisely. I like the title of these things, however,
>> because it is *impossible* to make a real quiche with this method. As
>> a product, I like Bisquick, and also use it for drop dumplings,
>> biscuits, shortcake, etc., just not for a contrived lazy-man's quiche.
>>
>
> Wayne, DH turned his nose up at the quiche made ala impossible style as
> did the kids. Picky little buggers sometimes! Honestly, bisquick is
> great for some things but these impossible pies just didn't cut it for
> us. I've never tried the shortcake - was it ok?
I like the shortcake, but I don't use the recipe that Bisquick currently
publishes. The one I use is much older.
Bisquick Shortcakes
Source: The Bisquick Cookbook - 1964
2 cups Bisquick
3/4 cup heave cream
2 tablespoons granulated sugar
additional cream for consistency
melted butter to brush on
Heat oven to 450 degrees F.
Mix ingredients with fork. Beat vigorously 20 strokes. Mixture should be
soft enough to drop in mounds onto baking sheet. If it isn't, beat in
additioinal cream.
Drop onto a baking sheet in 4 large or 6 smaller mounds. Brush tops with
melted butter. Bake 15-20 minutes, or until nicely golden brown.
Note: I double pan for baking. I usually end up tenting lightly with foil
about halfway through baking to avoid overbrowning.
One of the nice features of this recipe is that the shortcakes are actually
better if made ahead and gently reheated just before serving.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!