Eggs Over Evie: Pies and Quiches

      What's a pie? Is a quiche a pie? Wait, let me do some "research"... Yes, according to my dad it's some sort of pie. Then why call it a quiche? You know, my favourite pie is actually Mcdonald's Apple Pie. I wouldn't touch anything else. Yes, some say I'm a picky eater. But maybe I am.

Simplicity is one of the most fundamental

keys to preparing food well.

~ Mario Batali

Hot Apple Pie

Ingredients:

Refrigerated egg pastry

(makes enough for two or three double crusts)

5 cups unsifted all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 cups butter or canola oil

1 egg beaten

1 teaspoon white vinegar

Ice water

Pie filling

12-15 green apples such as Granny Smith

(About 8 cups sliced)

2 tablespoons lemon juice

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons flour

2 tablespoons butter

How to Bake

Refrigerated Egg Pastry 

Blend flour salt and baking powder, and shortening with a pastry blender to a mealy consistency. Mix the beaten egg with vinegar; add enough ice water to make 1 cup liquid. Make a well in the dry ingredients and add just enough liquid to form a dough. Mix with a fork and add liquid gradually; you may not need it all. Form dough into 2 or 3 balls; roll in waxed paper or plastic wrap, and chill in the refrigerator.

Pie filling

Preheat oven to 450 degrees F. Peel, core, and slice apples (not too thin, in a large bowl). Add lemon juice to keep from browning. Toss with sugars, salt, spices, and flour. Cut a ball of pastry in half and roll out one half to form bottom crust; line deep-dish pie plate. Arrange apples in crust. Dot with small pieces of butter. Roll out top crust pastry and cover pie with it. Crimp edges together; cut slits in top crusts to allow steam to escape. Place on baking pan to catch juices that bubble over. Put in preheated oven; immediately. Reduce heat to 350 F. Bake for about 1 hour or until crust is golden brown and juices bubbling over. Cool to room temperature before serving. Makes 1 deep-dish pie.

Kitchen Tip #11

To keep baked edges of your pie crust

from getting too brown, cover the edges

with foil after the first fifteen minutes.

...

Serve hot food on hot plates,
and cold food on cold plates.
~ Sarah Moulton

Quiche, Just Quiche

Ingredients: 
1/2 pound bacon, cooked crisp and crumbled
1 cup shredded Swiss cheese
1/2 cup finely chopped onion
1 (11-ounce) can whole kernel corn with peppers,drained
2 cups milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
4 eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper


 

How to Bake

Preheat oven to 350 degrees F. and grease a 9-inch pie pan. Combine bacon, cheese, onion and corn in the prepared pan. Place remaining ingredients in blender. Blend on high speed for 1 minute. Pour this mixture over bacon mixture in pan. Bake for 50 to 55 minutes. Let stand 5 minutes before cutting serves 8 to 10.

Kitchen Tip #12
To chop onions without crying,
hold peeled onions under water as
you cut them.

      I'm not sure how to end this off, so I think that's all for now. :) Bye!

Eggs Over Evie: Snacks and Desserts

      Hey! I just found this really awesome song: Curiosity ~ By Carly Rae Jepsen. It's super AWESOME!!! You know, when you find a really nice song you like, its almost impossible to stop listening to it. You can view it on my video bar. And while you're at it, please comment and answer the question at left side bar. Thanks:)

It can be hard to control the heat.

~ Bobby Flay

Blueberry Muffins with Granola Topping

Ingredients:

(Muffin Mixture)

2 cups sugar
1 cup butter, melted
4 cups all-purpose flour
2 cups sour cream
1 (10-ounce) bag frozen blueberries
(do not thaw)
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
4 eggs

(Granola Mixture)
1/4 cup granola
1 tablespoon brown sugar
1 tablespoon butter, softened
1/4 teaspoon pumpkin pie spice

How to Bake
Preheat oven to 375 degrees F. Grease muffin tins or line them with cupcake papers. Using a wooden spoon, cream sugar into melted butter in a large bowl until mixture is pale and creamy and drops off spoon easily. Combine with rest of muffin mixture ingredients; do not over mix. Spoon into muffin tins. Combine granola mixture ingredients, mixing well. Sprinkle on top of each muffin. Bake for 25 minutes. Makes 12.

Kitchen Tip #9

To keep muffins from burning around
the edges, leave one muffin cup empty
and fill 2/3 with cold water before baking.

...

There are a million things you can do in advance

to make cooking less stressful.

~ Ina Garden, The Barefoot Contessa

Lemon Meringue Pie

Ingredients

1 large lemon

1 cup plus 2 teaspoons sugar

pinch salt

1/4 cup plus 1 heaping teaspoon cornstarch
1/2 cups cold water
4 eggs separated
1 tablespoon butter
1 well-baked 9-inch pie crust
pinch cream of tartar

How to Bake

Preheat oven to 375 degrees F. Grate the zest from the lemon and set aside; juice lemon and set aside. In medium saucepan combine the cup of sugar, salt, and cornstarch. Gradually stir in water until smooth. Beat egg yolks slightly, using wire whisk, then add them to the pan. Stirring constantly, bring to a boil over medium heat and boil1 minute. Remove from heat. Stir in lemon zest, lemon juice, and butter. Spoon hot filling onto crust, then gently smooth top. ~ In a small mixer bowl, beat egg whites at high speed until foamy. Gradually beat in cream of tartar and remaining two teaspoons of sugar until stiff peaks form. Spoon meringue on top of hot filling, starting at outside edge, and continue into center. Bake for 5 minutes, then reduce the oven to 350 degrees F. for 10-15 minutes. Rotate pie every 5 minutes to make sure it browns evenly. ~ Cool on wire rack, then refrigerate until cold before serving. Makes 8 servings.

Kitchen Tip #10

If you want the best volume for whipped

egg whites, select smaller eggs. Smaller

eggs have less water content and the

white is more concentrated.

      Feeling much better now, I'm almost cured from my sickness :) Still have a little bit of a headache though, Did I ever tell you about my future dream? Don't worry, that's another story. Maybe in the next entry.

Eggs Over Evie: Deviled eggs and Beef Lasagna

      Hi... I'm sick today... I feel horrible... Bleagh! I hate being sick. I had to stop writing for a while because school has started again. But today I'm staying home. Forgive me, for my writing may not be as good as when I'm well and healthy. Right now I feel like a used, shriveled up old tissue that has been carelessly thrown on the side walk. Here are today's recipes from Eggs Over Evie:

Anything home-baked really

personalizes a meal.

~ Ann Clark

Deviled Eggs

Ingredients:

6 hard-boiled eggs, peeled

1/4 to 1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dry mustard

3 tablespoons mayonnaise (or miracle whip)

How to make

Cut the eggs in half lengthwise. Slip out yolks, place them in a bowl, and mash with fork. Add salt, pepper, mustard and mayonnaise . Stir to mix well. Refill whites with egg yolk mixture, heaping it up lightly.

Kitchen Tip #7

To keep hard boiled eggs from getting that green 

ring around the yolk, use a pin to poke a tiny hole

in the large end of the egg before boiling. Some say

this also makes the egg easier to peel.

...

Get your windows open,

and your kitchen fan on!

~ Emeril Lagasse

Beef Lasagna 

Ingredients:
1 and 1/2 pounds of ground round or sirloin
1/4 teaspoon garlic powder
2 tablespoons dried parsley flakes
1 tablespoon dried basil
2 teaspoons salt
2 (14.5-ounce)  cans diced tomatoes
2 (6-ounce) cans tomato paste
10 ounces lasagna noodles, cooked
1 and 1/2 pounds mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese

How to make

Brown meat slowly in heavy skillet. Add garlic powder, half of the parsley, the basil, half of the salt, the tomatoes, and the tomato paste. Simmer uncovered on low heat about 30 minutes, stirring occasionally. Meanwhile, follow package directions to cook noodles in large pot of boiling salted water until tender. Drain and rinse under cold water. ~ Preheat oven to 375 degrees F. Spray a large lasagna pan with no-stick spray. In large bowl, combine ricotta with beaten eggs, pepper, grated Parmesan, and the remaining parsley and salt. When meat sauce is ready, begin assembling lasagna. ~ Place a layer of cooked noodles on bottom of pan. Spread half of cheese mixture over it. Add a layer of mozzarella slices. Top with half of meat sauce. Repeat all 4 layers. When assembled, you may cover with foil and refrigerate until ready to bake, or bake immediately for 30 minutes Let stand about 10 minutes before cutting. ~ Serves 6-8.

Kitchen Tip #8

To take any bitterness out of your meat

sauce, add a spoonful of grape jelly.

      That's all for now, folks. I suggest you read Eggs Over Evie, it's an excellent egg-cellent book. I'd better go and rest now. See you soon. Bye :)

Eggs Over Evie: Pizza Party

 Food is about nurturing.

~Ina Garden, the Barefoot Contessa

      Hi again! Have I mentioned what my absolute favourite food in the world is? PIZZA!!! I love pizza. Homemade or from a fancy restaurant, as long as there's pizza bread with tomato sauce and cheese, then I'm happy. :) This pizza's just as good as served in a restaurant, try it for yourself!

  

Heavenly Homemade Pizza

Ingredients:

1/4 cup warm water

1 package active dry yeast

3 1/4 cups all- purpose flour

1 teaspoon salt, plus more to taste

1 teaspoon oil

1 (6-ounce) can tomato, paste, diluted with

6 ounces of water

3/4 cup mozzarella cheese, grated

dash oregano

dash basil

1 cup grated Parmesan cheese

1 table spoon olive oil

How to make:

In a bowl, dissolve the yeast in the warm water, mixing well. Set the yeast aside for 10 minutes. Sift the flour and salt into a large bowl. Gradually work the yeast mixture into the flour. Flour your hands and use your knuckles and fists to work the dough until it is smooth and elastic.form the dough into a ball and wrap it loosely in a cotton cloth. Leave it in a bowl in a warm, sheltered place to rise, or cover the bowl with a cloth, for at least 30 minutes. Preheat oven tom 450 degrees F. Oil a rectangular or a circular pizza pan and use your fingertips to gently stretch out the dough to cover the bottom.Spread diluted tomato paste over the dough spread the grated mozzarella cheese on top of the tomato. Sprinkle with the salt , basil, oregano, and Parmesan cheese. Drizzle with the olive oil and bake in the oven for about 20 minutes. Serves 4.

Kitchen Tip #5

If you eat uncooked yeast, it will

continue to grow inside your intestines.

You do not want that to happen!

      Oh my gosh I think I'm drooling... That looks sooo good. It's perfect for a pizza party! Here's a little snack you can have afterwards, Chocolate chip with a twist. Check it out:

The most important things to

a chef are his tools.

~Tyler Florence

Chocolate Chip Cookies

with Pecans and Coconut

Ingredients:

1 cup butter

2 and a half cups all-purpose butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon baking soda

1 twelve-ounce pacjage semisweet chocolate pieces
1 cup chopped pecans
1 cup shredded coconut

How to bake

Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for about 30 seconds, or until softened. Add about half the flour to the butter. Then add brown sugar, granulated sugar, eggs, vanilla, and baking soda. Beat till thoroughly combined, scraping sides of bowl occasionally. Beat or stir in remaining flour. Stir in chocolate pieces. Then stir in nuts and coconut. Drop dough from a rounded teaspoon 2 inches apart onto an un-greased cookie sheet. Bake for 8 - 10 minutes, or till edges are lightly browned. Removed the cookies from the cookie sheet and cool on a wire rack makes about 60 cookies.

Kitchen Tip #6

If you want your cookies to stay soft,

put a slice of apple in the cookie container

before tightening the lid.

      Alright, that's all for now. Oh and if you want to comment, scroll down to the bottom the post and click 0 comments and you'll be able to comment. Please do, I really want to hear your views. Look for more recipes here from Eggs Over Evie. :)

Eggs Over Evie: Breakfast&Tea Set

      Hi! (That's the only greeting I can think of at the moment). Today we'll have something sweet and salty... Ah! Forget it! Lets just cut to the chase. Today's menu: Savory Swiss Mushroom Omelet and Scrumptious Red Velvet Cake for dessert with a side of generous side of cooking quotes and Kitchen Tips. Bon Apetite!

 Do not crowd the pan.
~Tom Colicchio

Savory Swiss Mushroom Omelet


Ingredients:
Omelet:
2 or 3 eggs
1/4 teaspoon salt
dash pepper
nonstick cooking spray
1 teaspoon butter
Filling:
one tablespoon vegetable oil
6-8 ounces
white mushrooms, sliced
1 medium onion, finely chopped
1/2 cup shredded Swiss cheese

How to bake

Omelet: Whisk eggs in a bowl with salt and pepper. Spray omelet pan or small skillet with non-stick spay. Add butter and heat over high. Heat until butter is foaming but not brown. Pour eggs; keep pulling edges, up with fork or spatula, until all liquid is set. ( If you like the interior of your omelet well-cooked, you can flip the eggs before adding filling.)  

Filling: Heat oil in heavy skillet over medium heat. Saute mushrooms and onion until golden brown, stirring constantly, until tender. Sprinkle mixture on top of the cooked omelet; add shredded cheese. Fold and roll out onto serving dish. Serves Two. 

Kitchen Tip #3

To test to see if an egg is fresh, immerse it

in a pan of cool salted water. If it sinks,

its fresh. If it floats, throw it away!

... ... ... 

Organise! Prioritize! 
~Bobby Flay 

 

Scrumptious Red Velvet Cake

Ingredients:

Cake:

1/2 cup shortening

1 1/2 cups sugar 

2 eggs

2 ounces red food coloring

2 heaping tablespoons cocoa

1 cup buttermilk

2 1/4 cups sifted cake flour

1 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon vinegar

Frosting:

3 tablespoons flour

1 cup milk

1 cup sugar

1 cup (2 sticks) butter

1 teaspoon vanilla

How to bake

Cake: Preheat oven 350 degrees F. Grease and flour two 8-inch cake pans. Mix shortening, sugar, and eggs with electric mixer. make paste out of food coloring and cocoa. by hand, add cocoa mixture to egg mixture. Add buttermilk alternately with flour and salt. Add vanilla. Mix baking soda with vinegar, then add the bubbling mixture to the batter, branding instead of beating. Divide batter between prepared cake pans. Bake 25-30 minutes, then cool on rack to room temperature before frosting.  
Frosting: On stove top, cook flour and milk over low heat until thick, stirring constantly. Cool. Mix sugar, butter, and vanilla until fluffy. Blend milk and flour mixture into sugar mixture. Spread on bottom layer. Place second layer on top, and frost entire cake,using a butter knife dipped in warm water. Mix 1/8-inch, 2- layer cake to serve about 10.

Kitchen Tip #4

To test a cakes doneness, poke it with

a piece of raw spaghetti. If it comes out

dry, the cake is done!

     Hi guys, really sorry I didn't type much of and intro. I've been doing a lot of Literature homework and its really wearing me out. Anyway thanks to my siblings for helping out with the recipe typing. (Try their blog: cheeshawhur.blogspot.sg ) And look out for more recipes from Eggs over Evie.

Eggs Over Evie ~ Alison Jackson

      Whoohoo!!! :D I have found another baking book with recipes!!! Yay!  I saved! I was starting to feel a little lost without The Secret Ingredient and was about to show you a recipe with Ritz crackers. Haha! Wow! Okay enough exclaimation marks for now...

      So, I went to the library earlier on and my sister found me this fantabulous book! Its called Eggs Over Evie by Alison Jackson, Illustrated by Tuesday Mourning. You see, Evie is the main character in the book. I don't really know what the book is about since I only just started reading it, but instructions on the inner cover state:

Recipe for

Eggs Over Evie

 Ingredients

1 girl, age thirteen

2 parents, divorced

1 dog, big and friendly

1 cranky old neighbor

1 stepmom expecting twins

1 cute cooking partner

Lots of eggs

Pinch of salt

 

Combine all ingredients without crowding the pan. And don't for get sprinkle in a quirky looking cooking teacher, a missing cat and a snob dinners with chef dad. Stir gently!

      Ooh! Oooh! And there are cooking quotes too!!! This is too good to be true! Our first recipe will be: Evie's Mount Vesuvius Omelet Souffle' and after that will be Epicurean Biscuits. There are also Kitchen Tips at the end of each recipe.

There is fabulous cooking, good cooking, 

mediocre cooking, and bad cooking.

~James Beard

Mount Vesuvius Omelet Souffle'

Ingredients

1 teaspoon water

1/2 cup finely chopped green onion 

 1/2 cup finely chopped green pepper 
dash salt
dash pepper
dash cayenne pepper
4 egg yolks
5 egg whites
a few drops lemon juice

How to bake

Preheat oven to 400 degrees F. Combine water with the onions and pepper in a medium sauce pan over a high heat. Cover and cook for about 15 minutes. Uncover and cook on high heat for about 5 more minutes. Add salt, pepper, and cayenne to taste. Set aside to cool slightly. In a large bowl, beat the egg yolks with an electric mixer until very thick and light in colour. In another large bowl beat the egg whites with the lemon juice until stiff peaks form. Stir the vegetables into the yolks, then add the whites. Lightly coat an 8-inch souffle' dish with vegetable oil and spoon in the souffle' mixture. Bake for about 15 minutes, or until puffy and browned on top. Serves two.

Kitchen Tip #1

The faster the souffle' rises, the faster it falls.

      And now we shall try the Epicurean Biscuits. Personally, I don't know what Epicurean means, but I'm sure the biscuits will taste good anyway. Happy baking! :)

 Cut and chop a lot of onions at one time

and get the misery over with.

~Heloise 

Epicurean Biscuits

Ingredients

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 tablespoon sugar

6 tablespoons cold butter

3/4 cup milk

3/4 cup fetecheese, rinsed and crumbled

1 egg yolk, mixed with 1 tablespoon water

How to bake

Preheat the oven to 425 degrees F.Sift the dry ingredients into a large mixing bowl. Quickly cut the butter into the mixture. With a pastry blender, Until it resembles coarse oatmeal. Pour in the milk, add the cheese and stir by hand for about 30 seconds to make a soft dough. Knead the dough quickly for another 30 seconds on a lightly floured surface. Press tho dough flat and fold in half. Repeat pressing down and folding 6-8 times. Roll out  with a rolling pin to about half inch thickness. Cut the dough onto 1-or 2-inch rounds with a cookie or biscuit cutter. Place on an ungreased baking sheet and brush with the egg-water glaze. Bake for about 12-15 minutes. Makes about one dozen biscuits.

Kitchen Tip #2

Instead of using a cookie or biscuit cutter,

you can drop dough by the spoonful

on to a baking sheet. These are called

"cat-head" biscuits. 

      I hope you found these recipes delicious and try them yourselves. Read the book too. Just like the two previous books, its marvelous. Look forward to more recipes from Eggs Over Evie. :)

The Secret Ingredient: The Winning Recipe

      Greetings! Today I'll be sharing the Winning recipe from The Secret Ingredient. Unfortunately, this will be the last time I'm sharing from this awesome book. It seems I have run out of recipes to share with you, but I'll try to come up with some of my own. Anything for my readers. :)

      My aunt found this awesome song that I really like now. It's Jessie J ~ Domino. View it on my video bar if you will. And you see, after I finished reading The Secret Ingredient, I started reading this other really great book called, guess what?! SCONES and Sensibility by Lindsay Eland. Ha ha SCONES! What a coinkidink! (That means coincidence for those of you who are lost.) But this book does not have recipes I can share with you. Oh well, too bad.


      The book is about a romance obsessed girl, Polly, who works in her family's bakery. She believes she has talent for match making and is determined to bring lovers, of all ages, together...whether they want to be or not. It's a great book even without recipes and I'm sure you'll enjoy it. On the back cover of the book, it states:

To Read:

Mix heaping cupfuls of romanticism

with two quarts of laughter.

Blend well.

Add a splash of sadness, a dash of utter

despair, and four cups of heart warming fun.

Bake at 350 degrees for one evening.

Best enjoyed with a cup of tea, a warm

scone, and a dainty lace handkerchief...

preferably embroidered.

      Believe me it's a great book, but now I think it's time for the winning recipe: Toffee Apple Tea Scones! Yay! But before that one of my favourite tea quotes!!!

Teapot is on, the cups are waiting. Favourite chairs anticipating. No

matter what I have to do, my friend there's always time for you.

~Unknown

Toffee Apple Tea Scones

Ingredients

2 cups King Arthur all-purpose flour

1 tablespoon baking powder

1/3 cup sugar

1/2 teaspoon salt

pinch of tea

3 tablespoons Lurpack butter

1 fresh egg

3/4  cup fresh buttermilk

1/2 cup green apple (chopped)

1/4 cup English toffee pieces (chopped)

1/4 cup of milk

For the glaze:

 2 tablespoons brewed black tea (cooled)

1 tablespoon butter

1/2 cup confectioners' sugar (more to texture if necessary)

2 tablespoons whole milk 

1/2 teaspoon vanilla extract

How to Bake 

Preheat the oven to 400 degrees farenheit. Mix the dry ingredients together first, then cut the butter, toffee, apples, and egg. Slowly add the buttermilk to form a thick dough. Knead the dough on a board, roll to a 1-inch thickness, and cut the dough into 2-inch triangles. Place each triangle on a greased cookie sheet and brush the tops with milk. Bake for about 12 to 15 minutes in  the oven until golden brown. While the scones are baking, brown the butter in a saucepan and add the brewed tea. Mix in the confectioners' sugar with a whisk. Add the milk until you have a thin glaze. Whisk in vanilla extract. Drizzle on top of the scones when they've cooled slightly; serve. Makes about 12 scones.

Oh my dear fellow...Should you not be asking,

"Would the tea like the cup?" 

~Oscar Wilde

      And that is the last you will hear of  The Secret Ingredient. Unless you read the book yourself of course, and I really hope you do also please try SCONES and Sensibility they're both fantastic. 

XOXO

An Lyn .