Friday, 23 September 2005

Cooking and Baking to Celebrate Autumn

Last night's dinner:

Crab & Artichoke Quiche
6.5 oz. crabmeat (can use imitation crab meat)
1 c. shredded cheese (mixing different kinds is good)
5 large eggs
1-1/4 c. milk or half-and-half
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. artichoke hearts
1/4 c. chopped onion
One 9" unbaked pie shell

First, prepare the pie shell according to your own recipe. Next, sprinkle cheese into pie shell. Beat eggs, mix with milk and seasoning, and pour over cheese. Sprinkle onions, crabmeat and artichoke hearts over pie. Bake at 375 degrees for about 50 minutes, or until knife inserted in center comes out clean. Serves 5.

Today, Kai decided to bake 2 loaves of banana bread for his cooking lesson. We used this recipe:

Banana Bread
1-1/4 c. sugar
1/2 c. butter, softened
2 eggs
1-1/2 c. mashed ripe bananas (3-4 medium)
1/2 c. buttermilk
1 tsp. vanilla
2-1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts, if desired

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into loaf pans. Bake about 1 hour or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loeaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 2 loaves (24 slices each).

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