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

"Karen AKA Kajikit" > wrote

> 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!

I know me, I'd defrost a deep dish pie crust or those rolled up
ones (Pillsbury?) and cut circles out of it.

nancy

Karen AKA Kajikit wrote:
> 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!

Buy the frozen mini tart shells and do the filling, bake them, then let them
cool and freeze them. The only problem with these is they come in foil cups
so the microwave is out unless you take them out of the cups and heat them
up on a small plate. Or use puff pastry shells.

Jill

In article >,
"Nancy Young" > wrote:

> "Karen AKA Kajikit" > wrote
>
> > 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!
>
> I know me, I'd defrost a deep dish pie crust or those rolled up
> ones (Pillsbury?) and cut circles out of it.
>
> nancy
>
>

Or use won ton skins. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...

> Or use won ton skins. :-)
> --

hey, that's a really good idea.

In article > ,
"Knit Chic" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
> > Or use won ton skins. :-)
> > --
>
> hey, that's a really good idea.
>
>

;-D
Stole it from another thread....... ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Mon, 12 Dec 2005 12:48:16 -0500, Karen AKA Kajikit wrote:

> 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!

Those impossible pie bisquick has recipes for comes to mind.

Mr Libido Incognito wrote:
> On Mon, 12 Dec 2005 12:48:16 -0500, Karen AKA Kajikit wrote:
>
>> 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!
>
> Those impossible pie bisquick has recipes for comes to mind.

I think there are crustless quiche recipes on the Bisquick box, too.

Jill

On Mon 12 Dec 2005 04:29:09p, Thus Spake Zarathustra, or was it jmcquown?

> Mr Libido Incognito wrote:
>> On Mon, 12 Dec 2005 12:48:16 -0500, Karen AKA Kajikit wrote:
>>
>>> 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!
>>
>> Those impossible pie bisquick has recipes for comes to mind.
>
> I think there are crustless quiche recipes on the Bisquick box, too.
>
> Jill

I don't know if you've had them before, but you may not like the result.
IME, the Bisquick or flour addition never fully separates form the custard,
leaving a starch-thickened custard that I don't care for. The crust ends
up not like pastry at all, but like a flattened biscuit. Never could see
the sense in this.

You could always buy pre-made pastry.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:
> On Mon 12 Dec 2005 04:29:09p, Thus Spake Zarathustra, or was it
> jmcquown?
>
>> Mr Libido Incognito wrote:
>>> On Mon, 12 Dec 2005 12:48:16 -0500, Karen AKA Kajikit wrote:
>>>
>>>> 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!
>>>
>>> Those impossible pie bisquick has recipes for comes to mind.
>>
>> I think there are crustless quiche recipes on the Bisquick box, too.
>>
>> Jill
>
> I don't know if you've had them before, but you may not like the
> result. IME, the Bisquick or flour addition never fully separates
> form the custard, leaving a starch-thickened custard that I don't
> care for. The crust ends up not like pastry at all, but like a
> flattened biscuit. Never could see the sense in this.
>
> You could always buy pre-made pastry.

I've never made them, was just quoting something I read on the side of the
Bisquick box.

I did make a beef pie yesterday using a "crust" of 1 cup Bisquick, 1/2 cup
milk and 1 egg. Poured it over the leftover beef chuck roast & gravy to
make a beef pie. Needs a little work; it was tasty but wasn't a two-crust
9" pot pie

Jill

On Mon 12 Dec 2005 05:35:09p, Thus Spake Zarathustra, or was it jmcquown?

> Wayne Boatwright wrote:
>> On Mon 12 Dec 2005 04:29:09p, Thus Spake Zarathustra, or was it
>> jmcquown?
>>
>>> Mr Libido Incognito wrote:
>>>> On Mon, 12 Dec 2005 12:48:16 -0500, Karen AKA Kajikit wrote:
>>>>
>>>>> 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!
>>>>
>>>> Those impossible pie bisquick has recipes for comes to mind.
>>>
>>> I think there are crustless quiche recipes on the Bisquick box, too.
>>>
>>> Jill
>>
>> I don't know if you've had them before, but you may not like the
>> result. IME, the Bisquick or flour addition never fully separates
>> form the custard, leaving a starch-thickened custard that I don't
>> care for. The crust ends up not like pastry at all, but like a
>> flattened biscuit. Never could see the sense in this.
>>
>> You could always buy pre-made pastry.
>
> I've never made them, was just quoting something I read on the side of
> the Bisquick box.
>
> I did make a beef pie yesterday using a "crust" of 1 cup Bisquick, 1/2
> cup milk and 1 egg. Poured it over the leftover beef chuck roast &
> gravy to make a beef pie. Needs a little work; it was tasty but wasn't
> a two-crust 9" pot pie
>
> Jill

Now that makes much more sense. Many meat pies use a biscuit sort of
topping and it works well.

The quiche recipes where the crust ingredients are mixed in with the
filling just don't cut it. They don't separate out sufficiently to make
either a good crust or a good filling. At best, it's mediocre glop.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Karen AKA Kajikit" > wrote in message
...
> 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!


If you don't want to fuss with crust, there are tons of crustless quiche
recipes for the low-carbers out there.
Google "crustless quiche".

On 13 Dec 2005 01:51:43 +0100, Wayne Boatwright
> wrote:

>The quiche recipes where the crust ingredients are mixed in with the
>filling just don't cut it. They don't separate out sufficiently to make
>either a good crust or a good filling. At best, it's mediocre glop.

I've posted one here that I like a lot. However, it's not an
"Impossible" pie recipe, it's now called "Impossibly Easy." In any
case, it doesn't claim that a crust will separate out.

I look at it more as a crustless quiche, which works out quite well.

Sue(tm)
Lead me not into temptation... I can find it myself!

I got a good one from a Junior League cookbook that involved using an 8
oz. can of butterflake rolls (I think I may have used Pillsbury
croissants instead). You divide the rolls/croissants among 24
miniature muffin cups, pressing the pieces into the cups to make kind
of a shell. The rest is just a basic quiche (10 strips crumbled cooked
bacon, 4 oz. grated swiss -- distribute this equally among all 24 cups
-- then mix 1 beaten egg, 1/4 c. light cream, 2 T minced onion, and put
1 t mixture in each shell. Twenty minutes at 350.)

Well, I wasn't going to put the recipe in, but there it is. These
things disappear almost instantaneously, and my husband always gets a
misty look in his eyes when I pull out a can of croissants (since I
don't use them for anything else, he knows what's coming)...

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com

Karen AKA Kajikit > wrote in
:

> 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!
>

search on impossible bisquick and quiche, here is something in my meal
master data base.

Title: Impossible Bacon Breakfast Pie (quiche)
Categories: Eggs, Pies
Yield: 4 servings MM#: 5315

1 lb Bacon 1 c Bisquick
1 cn Green Chili (chopped) 6 oz Sour cream
1 c Grated cheese (Jack) 3 Eggs
1 1/2 c Milk 1 Salt & Pepper to taste

Brown, drain & crumble bacon. Put in bottom of 11X7 greased dish. Top
with onion & cheese. Put rest in blender for 1 min. Pour into pan.
bake @ 350 until tests done with knife (35-45 min)

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

Karen AKA Kajikit wrote:

> 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!
>

Unless you're really attached to having pastry, just grease (or butter
or spray oil) a smooth sided muffin tin and pour the egg mixture
straight in. I make "breakfast pucks" for my husband like this from time
to time.



Dawn

On 13 Dec 2005 01:51:43 +0100, Wayne Boatwright
> wrote:

>On Mon 12 Dec 2005 05:35:09p, Thus Spake Zarathustra, or was it jmcquown?
>
>> Wayne Boatwright wrote:
>>> On Mon 12 Dec 2005 04:29:09p, Thus Spake Zarathustra, or was it
>>> jmcquown?
>>>
>>>> Mr Libido Incognito wrote:
>>>>> On Mon, 12 Dec 2005 12:48:16 -0500, Karen AKA Kajikit wrote:
>>>>>
>>>>>> 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!
>>>>>
>>>>> Those impossible pie bisquick has recipes for comes to mind.
>>>>
>>>> I think there are crustless quiche recipes on the Bisquick box, too.
>>>>
>>>> Jill
>>>
>>> I don't know if you've had them before, but you may not like the
>>> result. IME, the Bisquick or flour addition never fully separates
>>> form the custard, leaving a starch-thickened custard that I don't
>>> care for. The crust ends up not like pastry at all, but like a
>>> flattened biscuit. Never could see the sense in this.
>>>
>>> You could always buy pre-made pastry.
>>
>> I've never made them, was just quoting something I read on the side of
>> the Bisquick box.
>>
>> I did make a beef pie yesterday using a "crust" of 1 cup Bisquick, 1/2
>> cup milk and 1 egg. Poured it over the leftover beef chuck roast &
>> gravy to make a beef pie. Needs a little work; it was tasty but wasn't
>> a two-crust 9" pot pie
>>
>> Jill
>
>Now that makes much more sense. Many meat pies use a biscuit sort of
>topping and it works well.
>
>The quiche recipes where the crust ingredients are mixed in with the
>filling just don't cut it. They don't separate out sufficiently to make
>either a good crust or a good filling. At best, it's mediocre glop.

I'll just have to try them for myself and find out... I don't want to
use bought pastry - it always gives me HIDEOUS indigestion because of
the fats they use in it. I don't want gourmet - just a quick lunch I
can have that won't have me feeling sorry I ever ate it afterwards. (I
used to buy frozen pastry and make mini-meat or fish pies and I always
regretted it afterwards...)

--
~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'll just have to try them for myself and find out... I don't want to
> use bought pastry - it always gives me HIDEOUS indigestion because of
> the fats they use in it. I don't want gourmet - just a quick lunch I
> can have that won't have me feeling sorry I ever ate it afterwards. (I
> used to buy frozen pastry and make mini-meat or fish pies and I always
> regretted it afterwards...)


Just today or at least this past week a "pat in pastry recipe" was posted,
this at least would allow you to control which oil you used.


pat in pie crust
1 cup masa (corn flour for tamales)
2 T oil
2-3 T water
1/2 T salt
Mix and pat into the pie plate.

Or in your case pat in the muffin tin, or on a
piece of waxed paper and then transfer to muffin tin etc...

"Karen AKA Kajikit" > wrote in message
...
> 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

On Tue, 13 Dec 2005 20:22:37 GMT, Dawn >
wrote:

>Karen AKA Kajikit wrote:
>
>> 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!
>>
>
>Unless you're really attached to having pastry, just grease (or butter
>or spray oil) a smooth sided muffin tin and pour the egg mixture
>straight in. I make "breakfast pucks" for my husband like this from time
>to time.

I might try that... I thought you'd need some sort of 'crust' to keep
it from glueing itself to the tins. I'm not a big pastry fan - my
favourite kind of pumpkin pie is made in ramekins without 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

On Tue, 13 Dec 2005 06:02:43 GMT, Charles Quinn
> wrote:

>Karen AKA Kajikit > wrote in
:
>
>> 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!
>>
>
>search on impossible bisquick and quiche, here is something in my meal
>master data base.
>
> Title: Impossible Bacon Breakfast Pie (quiche)
>Categories: Eggs, Pies
> Yield: 4 servings MM#: 5315
>
> 1 lb Bacon 1 c Bisquick
> 1 cn Green Chili (chopped) 6 oz Sour cream
> 1 c Grated cheese (Jack) 3 Eggs
> 1 1/2 c Milk 1 Salt & Pepper to taste
>
> Brown, drain & crumble bacon. Put in bottom of 11X7 greased dish. Top
>with onion & cheese. Put rest in blender for 1 min. Pour into pan.
> bake @ 350 until tests done with knife (35-45 min)

Thank you for this! It sounds like what I was looking for... now I
just have to buy some bisquick to try it!

--
~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

King's Crown wrote:

> "King's Crown" > wrote in message
> k.net...
>
>>"Karen AKA Kajikit" > wrote in message
. ..
>>
>>>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.

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
>> k.net...
>>
>>>"Karen AKA Kajikit" > wrote in message
...
>>>
>>>>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 Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 14 Dec 2005 20:02:52 +0100, Wayne Boatwright
> wrote:

> On Wed 14 Dec 2005 11:41:31a, Thus Spake Zarathustra, or was it ~patches~?
>
> > 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.

You too! LOL! (Read post to Om about trimming posts) As I told her,
I still wubs you, but I'll bet there are many more people than just
myself who wind up skipping over posts with mega-quotes. I just hate
to see people missing what you have to say. : )

The above quote would have been sufficient.

Still wubs ya,
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

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
link.net...
>>>
>>>
>>>>"Karen AKA Kajikit" > wrote in message
m...
>>>>
>>>>
>>>>>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?

>> 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 really like bisquick pancakes and waffles. The short cake seemed really
dry. I do make drop biscuits and dumplings using Bisquick too. Anything
else I've made with Bisquick has been a bust.

Lynne

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!

On Wed 14 Dec 2005 01:01:29p, Thus Spake Zarathustra, or was it King's
Crown?

>>> 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 really like bisquick pancakes and waffles. The short cake seemed
> really dry. I do make drop biscuits and dumplings using Bisquick too.
> Anything else I've made with Bisquick has been a bust.

LOL! I feel just the opposite, but I guess it depends on the recipe you
follow. I find the pancakes and waffles heavy and doughy.



--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

>>
>> I really like bisquick pancakes and waffles. The short cake seemed
>> really dry. I do make drop biscuits and dumplings using Bisquick too.
>> Anything else I've made with Bisquick has been a bust.
>
> LOL! I feel just the opposite, but I guess it depends on the recipe you
> follow. I find the pancakes and waffles heavy and doughy.
>
>
>
> --
> Wayne Boatwright *¿*

I've tried recipes that require whipping and folding in egg whites and I
just don't like them. I like a pancake I can bite into. My father has
tried to tell me that I grew up on Krusteaz pancake mix... well if he were
around then I'd think about. He was off fighting in Vietnam pretty much my
whole childhood. I think the krusteaz mix is nasty. I tried recently
Martha Stewart's Best Ever Pancake recipe. Thumbs down by every one here.

Lynne

On Wed 14 Dec 2005 03:32:20p, Thus Spake Zarathustra, or was it King's
Crown?

>
>>>
>>> I really like bisquick pancakes and waffles. The short cake seemed
>>> really dry. I do make drop biscuits and dumplings using Bisquick too.
>>> Anything else I've made with Bisquick has been a bust.
>>
>> LOL! I feel just the opposite, but I guess it depends on the recipe
>> you follow. I find the pancakes and waffles heavy and doughy.
>>
>>
>>
>> --
>> Wayne Boatwright *¿*
>
> I've tried recipes that require whipping and folding in egg whites and I
> just don't like them. I like a pancake I can bite into. My father has
> tried to tell me that I grew up on Krusteaz pancake mix... well if he
> were around then I'd think about. He was off fighting in Vietnam pretty
> much my whole childhood. I think the krusteaz mix is nasty. I tried
> recently Martha Stewart's Best Ever Pancake recipe. Thumbs down by
> every one here.
>
> Lynne

I prefer thin, delicately textured pancakes that don't soak up a whole
bottle of syrup. I use a recipe from a very old edition of Joy of Cooking.
I don't like the results of any pancake mix.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne wrote:

> I prefer thin, delicately textured pancakes that don't soak up a whole
> bottle of syrup.

The Navy ruined pancakes for me. The pancakes they made had this magical
quality: You'd pour syrup on them and the syrup would vanish instantly. The
bright side was that the flavor was fairly nonexistent, which made them less
offensive than other breakfast offerings. Even though it's been more than
ten years since I got out of the Navy, I *still* cannot enjoy pancakes
because of that memory.

Bob

On Wed, 14 Dec 2005 22:32:20 GMT, "King's Crown" >
wrote:

>>> I really like bisquick pancakes and waffles. The short cake seemed
>>> really dry. I do make drop biscuits and dumplings using Bisquick too.
>>> Anything else I've made with Bisquick has been a bust.
>>
>> LOL! I feel just the opposite, but I guess it depends on the recipe you
>> follow. I find the pancakes and waffles heavy and doughy.
>> --
>> Wayne Boatwright *¿*
>
>I've tried recipes that require whipping and folding in egg whites and I
>just don't like them. I like a pancake I can bite into. My father has
>tried to tell me that I grew up on Krusteaz pancake mix... well if he were
>around then I'd think about. He was off fighting in Vietnam pretty much my
>whole childhood. I think the krusteaz mix is nasty. I tried recently
>Martha Stewart's Best Ever Pancake recipe. Thumbs down by every one here.
>
>Lynne
>
I'm with you- I want stick-to-your ribs pancakes with flavor. I
tried making buttermilk pancakes from scratch and they were light and
fluffy. Ewww.

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:

>
> I'm with you- I want stick-to-your ribs pancakes with flavor. I
> tried making buttermilk pancakes from scratch and they were light and
> fluffy. Ewww.

Not just light and fluffy, but very tasty. That's what I like about buttermilk
pancakes.

"Wayne Boatwright" > wrote in message
...
> On Wed 14 Dec 2005 03:32:20p, Thus Spake Zarathustra, or was it King's
> Crown?
>
>>
>>>>
>>>> I really like bisquick pancakes and waffles. The short cake seemed
>>>> really dry. I do make drop biscuits and dumplings using Bisquick too.
>>>> Anything else I've made with Bisquick has been a bust.
>>>
>>> LOL! I feel just the opposite, but I guess it depends on the recipe
>>> you follow. I find the pancakes and waffles heavy and doughy.
>>>
>>>
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> I've tried recipes that require whipping and folding in egg whites and I
>> just don't like them. I like a pancake I can bite into. My father has
>> tried to tell me that I grew up on Krusteaz pancake mix... well if he
>> were around then I'd think about. He was off fighting in Vietnam pretty
>> much my whole childhood. I think the krusteaz mix is nasty. I tried
>> recently Martha Stewart's Best Ever Pancake recipe. Thumbs down by
>> every one here.
>>
>> Lynne
>
> I prefer thin, delicately textured pancakes that don't soak up a whole
> bottle of syrup. I use a recipe from a very old edition of Joy of
> Cooking.
> I don't like the results of any pancake mix.
>
> --
> Wayne Boatwright *¿*

Which one do you use? I got my Joy of Cooking about 25 years ago.

Lynne

On Wed 14 Dec 2005 09:02:10p, Thus Spake Zarathustra, or was it King's
Crown?

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Wed 14 Dec 2005 03:32:20p, Thus Spake Zarathustra, or was it King's
>> Crown?
>>
>>>
>>>>>
>>>>> I really like bisquick pancakes and waffles. The short cake seemed
>>>>> really dry. I do make drop biscuits and dumplings using Bisquick
too.
>>>>> Anything else I've made with Bisquick has been a bust.
>>>>
>>>> LOL! I feel just the opposite, but I guess it depends on the recipe
>>>> you follow. I find the pancakes and waffles heavy and doughy.
>>>>
>>>>
>>>>
>>>> --
>>>> Wayne Boatwright *¿*
>>>
>>> I've tried recipes that require whipping and folding in egg whites and
I
>>> just don't like them. I like a pancake I can bite into. My father has
>>> tried to tell me that I grew up on Krusteaz pancake mix... well if he
>>> were around then I'd think about. He was off fighting in Vietnam
pretty
>>> much my whole childhood. I think the krusteaz mix is nasty. I tried
>>> recently Martha Stewart's Best Ever Pancake recipe. Thumbs down by
>>> every one here.
>>>
>>> Lynne
>>
>> I prefer thin, delicately textured pancakes that don't soak up a whole
>> bottle of syrup. I use a recipe from a very old edition of Joy of
>> Cooking.
>> I don't like the results of any pancake mix.
>>
>> --
>> Wayne Boatwright *¿*
>
> Which one do you use? I got my Joy of Cooking about 25 years ago.
>
> Lynne

The last copyright date in my book is 1964. The recipes I like best are
for Batter Cakes using 1 egg, not separated, and Sour Milk Pancakes, using
1 egg, not separated. Their Corn Meal Pancake recipe is also delicious.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

>>>
>>> I prefer thin, delicately textured pancakes that don't soak up a whole
>>> bottle of syrup. I use a recipe from a very old edition of Joy of
>>> Cooking.
>>> I don't like the results of any pancake mix.
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> Which one do you use? I got my Joy of Cooking about 25 years ago.
>>
>> Lynne
>
> The last copyright date in my book is 1964. The recipes I like best are
> for Batter Cakes using 1 egg, not separated, and Sour Milk Pancakes, using
> 1 egg, not separated. Their Corn Meal Pancake recipe is also delicious.
>
> --
> Wayne Boatwright *¿*

ooooh I'm pulling out the book tonight. I've done the corn meal pancakes
and they are fabulous. I just have strange children who don't like
cornmeal. They won't eat corn bread. How weird is that?! When I was a
kid it was like eating cake with dinner. Anyhow I'll have to check the
other 2 out.

Lynne

On Wed 14 Dec 2005 09:39:08p, Thus Spake Zarathustra, or was it King's
Crown?

>>>>
>>>> I prefer thin, delicately textured pancakes that don't soak up a whole
>>>> bottle of syrup. I use a recipe from a very old edition of Joy of
>>>> Cooking.
>>>> I don't like the results of any pancake mix.
>>>>
>>>> --
>>>> Wayne Boatwright *¿*
>>>
>>> Which one do you use? I got my Joy of Cooking about 25 years ago.
>>>
>>> Lynne
>>
>> The last copyright date in my book is 1964. The recipes I like best are
>> for Batter Cakes using 1 egg, not separated, and Sour Milk Pancakes,
using
>> 1 egg, not separated. Their Corn Meal Pancake recipe is also delicious.
>>
>> --
>> Wayne Boatwright *¿*
>
> ooooh I'm pulling out the book tonight. I've done the corn meal pancakes
> and they are fabulous. I just have strange children who don't like
> cornmeal. They won't eat corn bread. How weird is that?! When I was a
> kid it was like eating cake with dinner. Anyhow I'll have to check the
> other 2 out.
>
> Lynne

Hope you enjoy them, Lynne.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 15 Dec 2005 02:04:15 +0100, Wayne Boatwright
> wrote:

>I prefer thin, delicately textured pancakes that don't soak up a whole
>bottle of syrup. I use a recipe from a very old edition of Joy of Cooking.
>I don't like the results of any pancake mix.

I gotta drag out my JoC and try some of the recipes, unless you can
point me to the one you use.

Oh, and I just got a waffle iron as a gift. Anyone have any really
good waffle recipes?

serene

On Thu, 15 Dec 2005 01:49:01 GMT, (Curly
Sue) wrote:

>On Wed, 14 Dec 2005 22:32:20 GMT, "King's Crown" >
>wrote:

>>I've tried recipes that require whipping and folding in egg whites and I
>>just don't like them. I like a pancake I can bite into. My father has
>>tried to tell me that I grew up on Krusteaz pancake mix... well if he were
>>around then I'd think about. He was off fighting in Vietnam pretty much my
>>whole childhood. I think the krusteaz mix is nasty. I tried recently
>>Martha Stewart's Best Ever Pancake recipe. Thumbs down by every one here.
>>
>>Lynne
>>
>I'm with you- I want stick-to-your ribs pancakes with flavor. I
>tried making buttermilk pancakes from scratch and they were light and
>fluffy. Ewww.

A friend just gave me a waffle iron as a gift. I made the recipe at
http://brunch.allrecipes.com/az/WfflsII.asp , which involves beating
the egg whites, because I like crispy, light waffles. I also chose it
because it didn't have sugar in the batter, because I find most
prepared waffles too sweet. I liked them a lot, and I'm freezing the
leftovers. James thought it might be fun to make a savory waffle
sometime, and pour sausage gravy over them.

I've missed waffles. I'm so happy to have a waffle iron!

serene

On Sun 18 Dec 2005 10:14:59a, Thus Spake Zarathustra, or was it serene?

> On 15 Dec 2005 02:04:15 +0100, Wayne Boatwright
> > wrote:
>
>>I prefer thin, delicately textured pancakes that don't soak up a whole
>>bottle of syrup. I use a recipe from a very old edition of Joy of
>>Cooking. I don't like the results of any pancake mix.
>
> I gotta drag out my JoC and try some of the recipes, unless you can
> point me to the one you use.

I'll have to look up the recipes/page numbers. There are 3 that I like
from the volume I have.

> Oh, and I just got a waffle iron as a gift. Anyone have any really
> good waffle recipes?

These are, without question, the best waffles I have ever eaten. The
recipe is from a 1963 Good Housekeeping Cookbook.


* Exported from MasterCook *

Special Day Waffles

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast
Robb's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sifted all-purpose flour
3 ts Double-acting baking powder
1 t Baking soda
1 t Salt
2 c Buttermilk
4 Eggs, well beaten
1 c Melted butter

Sift flour, baking powder, soda, salt. Combine buttermilk, eggs; add to
flour mixture. With hand beater, or mixer at high speed, beat until
smooth; whisk in butter.

When waffle iron is ready to use, pour batter into center of lower half
until it spreads about 1" from edges. Bring cover down gently. Cook
until
no steam escapes. Do not raise cover during baking.

When waffle is done, lift cover; loosen waffle with fork; serve at once.
Reheat iron before pouring in next waffle.


--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!