Tag Archive: hearth

Autumn, baking, banana, bread pudding, Chocolate, Chocolate Banana Bread Pudding, Cooking, cooking hearth, fall cooking, heart of home, hearth

01

Feb

2016

Quiche Lorraine

SharonNovember 6, 20150

This is a lovely custardy quiche!

Ingredients

1 pie crust uncooked                                      2 cups cream
1 cup shredded Swiss Cheese                      ¾ teaspoon salt
8 slices of bacon                                          ¼ teaspoon white sugar
½ cup minced onion                                      1/8 teaspoon cayenne pepper
4 eggs beaten

Directions

Preheat oven to 425 degrees

Place bacon in a large skillet, fry over medium heat until bacon is crisp. Add the onion and cook until onion is translucent not brown.

Drain bacon and onion on paper towels, then chop bacon in large pieces. Sprinkle bacon, cheese and onion into pastry shell.

In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.

Bake 15 minutes in the Preheated oven. Reduce heat to 300 degrees and bake an additional 30-40 minutes, or until a knife inserted 1 inch from edge comes out clean.

Allow quiche to sit for 10 minutes before cutting the quiche into wedges. I like to serve quiche with a salad of field greens.

bacon, baking, Cooking, eggs, family, hearth, kitchen, Quiche, Quiche Lorraine, spinach, Spring Rose Cottage

06

Nov

Roasted Pumpkin Seeds

SharonOctober 29, 20150

When you are carving a pumpkin for Halloween or Fall Festival, you have to scoop the seeds out anyway, so you may as well collect them up and roast them.

You don’t have to wash the seeds, but you can if you want. If you wash them, don’t dry them off too much so the salt and spices will stick to them. If you don’t wash them, you can put 2 teaspoons of oil in a small bowl and coat the pumpkin seeds lightly in oil.

Pre-heat the oven for 300 degrees.

While the oven is heating up, take the pumpkin seeds and arrange them on an oiled sheet pan in a single layer. You can add salt and any kind of spice flavor that you want. We used curry powder and cayenne pepper. Cook for 45 minutes or until golden brown.

Autumn, baking, Cooking, Fall, fall treats, family activity, Halloween, healthy, hearth, pumpkins, treats

29

Kitchen-The Heart of the Home

SharonOctober 23, 20150

At Spring Rose Cottage, we love to cook. The kitchen is a gathering place to feed the family, hang out with each other, entertain friends and be creative.

When we designed the kitchen at Spring Rose Cottage, we had several main concerns:

Would there be enough room to have a crowd of people in the Kitchen. We wanted to make sure there was space to move around easily.

There needed to be enough work surface space for several people to work at one time.

There needed to be a variety of storage cupboards.

We designed the room to have lots of windows facing south and it is so lovely almost the whole day long. It is always a pleasure to be in this room, regardless of the task or time of day.

The House

Cooking, eat in kitchen, family, food preparation, heart of the home, hearth, home, house, kitchen hearth, kitchen island, Spring Rose Cottage

23

Apple Cake

SharonOctober 21, 20150

Autumn is the perfect time to make apple dishes. I have Ida Red Apples in the house, so I substituted them in this recipe that calls for Fuji or Gala apples.

Ingredients
2 eggs
1 ¾ cups sugar
2 teaspoons ground cinnamon
½ cup oil
6 medium Gala or Fuji or Honey Crisp Apples
2 Cups Flour
2 Tablespoons Baking Soda

Directions:
Preheat oven to 350 degrees. In a large bowl, mix the eggs, sugar, cinnamon, and oil. Peel and slice the apples and add to mixture in bowl (coating as you add apples to keep them from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl.

Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9×12 or two 9 inch round pans.

Bake for approximately 55 minutes.

Possible Presentation Ideas
Place a scoop of vanilla ice Cream next to a slice of cake and then drizzle with caramel syrup

apple, Autumn, autumnal, baking, cake, Cooking, Fall, fall cooking, family, hearth, kitchen, One Bowl Apple Cake

21

Tri-Color Stuffed Bell Peppers

SharonOctober 21, 20150

I have never been a carb lover, so reducing carbs while cooking, feels very natural. I eat rice, pastas, noodles, and potatoes in very small amounts. I do love most vegetables and really love cauliflower as a substitution for rice. Sometimes when I make this dish, I use half rice and half cauliflower. I feel very comfortable changing it up each time.

serves 6: 6 large Sweet Bell Peppers, 2 each color yellow, orange, & red, washed and dried

Stuffing:

1 lb. lean ground beef
1 medium onion, chopped
½ cup chopped orange/red mini sweet peppers
½ cup chopped celery
1 cup cauliflower, finely chopped or riced
or
1 cup cooked white or brown rice (omit if using cauliflower)
Garlic Powder to taste
1 tablespoon dried Tuscan Italian seasoning
Fresh ground black pepper

12 oz of Marinara Sauce for topping

Cut the tops off of the 6 large Bell Peppers. clean out the seeds. Set peppers aside.

Dice the onion, mini sweet peppers, and celery and set aside. Using a deep skillet or pot, brown your ground beef then add the chopped onion and peppers, and cook for a few minutes.

Add the cooked rice and/or riced Cauliflower, marinara sauce, rub the Tuscan Italian seasoning into the mixture, season with salt and pepper.

Drain if necessary. Mix well. Stuff peppers with this mixture.

Place peppers in a Crock Pot/slow cooker or deep baking dish.

Top each with a couple tablespoons of ketchup or marinara sauce.

Slow Cooker Method: Cover slow cooker and cook peppers on LOW for 6 hours or HIGH for 3. Peppers are done when they’re very soft and tender and the meat mixture is very hot all the way through. Serve.

Oven Method: 350 degrees for 1 hour.

Autumn, autumnal, baking, bell peppers, Cooking, hearth, stuffed peppers, tri-color stuffed peppers

21