Recipes
Torta Rustica (Country Italian Breakfast Pie)
Prudy's Hot Chocolate
- 10 oz. Powdered Milk
- 6 oz. chocolate malt (Ovaltine)
- 1 lb. Nestle's Quick
- opt. miniature marshmallows
- 8 oz. Cremora
- opt. ground chocolate
- 1 lb. Powdered Sugar
Mix powdered milk, Nestle's Quick, powdered sugar and chocolate malt together. Place 1/3 cup of mix into a mug. Add hot water. Top with miniature marshmallows and/or ground chocolate. Stir. Enjoy. This recipe makes a large amount. Consider halving the recipe.
Cream Scones
Serves: 12 scones
Bake at 425 degrees for 15 minutes
Mix the Dry Ingredients:
- 1 tbl baking powder
- ½ tsp salt
- ¼ cup sugar
- ½ cup dried fruit (e.g. dried cherries)
- ¼ cup raisins
Stir into dry ingredients:
- 1 ¼ cup heavy cream
- Knead dough 8-9 times
- Pat into 10" circle, about ½ inch thick
- Cut into 12 wedges
Melt:
- 3 tbl butter
- 2 tbl sugar
Brush melted mixture onto top and sides of wedges
Sprinkle lightly with regular sugar
Bake 1" apart approximately 15 minutes or until the sides are golden brown
Hot Oats Brule
Start with Oatmeal Mix:
- Mix of 1/2 Irish steel cut oats
- 1/2 Quaker slow cooking oats
- 1/3 cup of raisins
- ¼ cup of slivered almonds
Fill a Cup container full with: milk 2 cups
One Cup container full with the Oatmeal Mix.
Put about 1-2 tablespoons of salt in the milk.
Get the milk almost to boil, pour in the oatmeal. /p>
Bring down the temperature to moderate
Stir regularly (otherwise the mixture sticks to the bottom).
Cooking takes 25-35 minutes.
If you don't serve it immediately, pour content into the crock pot, set the crock pot on low.
Fill about 1/3 - 1/2 of a Ramekin with oat mixture.
Sprinkle raw sugar (about 1 spoonful) on top
Torch the sugar until it has crystallized
Make a topping (half sour cream, half vanilla yogurt)
Put a dollop of topping on top of the Brule, serve.
Serves 10-12 people.
Torta Rustica (Country Italian Breakfast Pie)
This comes from La Brea Bakery in Los Angeles, making a multi-layered pie with different colors of vegetables and meat. This recipe makes a pie for 6 people.
Ingredients
- 9 large eggs (8 to scramble, 1 for basting the top of the pie shell)
- 6 teaspoons unsalted butter or olive oil (I use olive oil)
- 10 ounces of leaf spinach, chopped
- 2 cups of sliced white mushrooms
- 2 cloves garlic, minced
- ¼ cup heavy cream
- 6 ounces of shredded mozzarella or provolone cheese
- 4 ounces of diced ham
- 4 ounces of Genoa salami, diced
- 1 12-ounce jar roasted red peppers, drained
- 2 Pastry pie sheets
Cooking
Scramble 8 eggs, adding salt and pepper, in a pan thinly lined with olive oil. Don't scramble until dry, keep them moist. Put them to the side on a plate.
Sautee the sliced white mushrooms in a pan thinly lined with olive oil. Add a little crushed garlic (to your taste). Put them to the side on a plate.
Sautee the chopped spinach leafs in a pan thinly lined with olive oil. Add crushed garlic, salt, pepper and nutmeg, to your taste. (If you don't the spinach has a bitter taste.) Once the mixture is cooked and somewhat dry, add the heavy cream. Cook until most of the cream has evaporated. Put them to the side on a plate.
Pie Preparation
Roll out the pastry pie sheets, flour lightly. Place one of the sheets in the pie dish, having the edges come out and over the pan.
Put in layers in the pie pan:
- ½ of the scrambled eggs
- ½ of the mushrooms
- ½ of the spinach
- A layer of the diced ham
- A layer of the cut-open red peppers
- A layer of the shredded cheese
- Layer the rest of the diced spinach
- Layer the rest of the sliced mushrooms
- A layer of the diced Genoa salami
- Layer the rest of the scrambled eggs
Put the other pastry pie sheet over the mixture, trimming off the excess (if any). Pinch the two pastry pie sheets along the edges. Whip the last egg with a little water. Then brush it on the top of the pie. Stab gently with a fork 4 times into the top of the shell (to allow the pie to breath when cooking).
Cook for 65 minutes at 380 degrees. Insert a knife into the pie to see if it is cooked through. You may have to cook it another 10 minutes if it is gooey against the knife blade. (It can be gooey because of your use of different ingredients and altitude.) Let it sit for 10 minutes before slicing.
Eggs Bordeaux
Ingredients (For 8-10 servings)
- ½ CupChocolate & Cabernet Sauvignon Sauce (purchase from a winery)
- ½ Cup Brown Sugar
- ¼ Cup Butter
- ¼ Cup Molasses
- ¼ Cup Corn syrup
- ¼ Cup Water
- 16 Eggs
- 2 Cups Half & Half
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- 8-10 slices French bread
- 2 Green Apples
- 24 Green Grapes
Process:
Melt the butter, brown sugar, molasses, corn syrup and water in a pan. Once liquefied, add the Chocolate/Cab
sauce, bring it to a boil. Set aside the sauce.
- Add the eggs, Half & Half, almond extract and vanilla extract together, whip until well blended. Set aside.
- Slice the Apples. If you use a core cutter, then slice the apples one more time so you end up with 12 pieces per apple. Pour lemon juice over the sliced apples in a bowl. Slice the grapes in half. Set aside.
- Slice the French bread about 1 inch thick. Pull out the center of the cut bread so you are left with the crust. (You won't use the center in the recipe.) Spray the ramekin with a non-sticking spray.
- Pour ¼ inch of the boiled sauce into the ramekin.
- Put 3-4 slices of apple on top of the sauce in the ramekin.
- Put the crust of the bread into the ramekin, placing it snug against the edge of the ramekin.
- Put 4-6 slices of grapes inside the crown. Push them down gently.
- Pour the egg mix into the crown, dribble over the crown. The bread may rise, so don't try to fill the ramekin up to the top.
- After the egg mix is in cover with saran wrap tightly and put into the refrigerator over night.
- In the morning take off the saran wrap. Add a little more of the egg mixture to the top, dribbling onto the exposed crown.
Oven:
Preheat the oven to 380 degrees. Place aluminum foil on the bottom of the cooking sheet (to catch the spill
over). Place the ramekins on the cooking sheet, separated by about an inch on all sides. Place gently another
piece of aluminum foil over all the ramekins.
Cook for 50 minutes. Take off the top aluminum foil and cook for another 10-15 minutes. The egg mixture will extend a little out of the ramekin and turn brown in places (which is good).
Serving:
Let the ramekins cool for at least 10 minutes. Take a knife and run it around the edge to loosen the egg dish
from the ramekin. Holding the ramekin with a hot pad, turn it over onto the plate. The bottom, now the top,
will be brown in color. Put a little amount of whip cream on one side of the egg dish for decoration.
Serve immediately.
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