Tag Archives: food

newspaper & magazine clippings, recipe, unknown source

Kansas City Quiche

I had a long story written up about what made a Kansas City Quiche a KC Quiche and one browser crash later it was gone. I also lost the original scan- it came from some newspaper.

Also: the Quiche will look nothing like the featured image. I needed something and it came up as a free option.

dessert served on brown wooden tray
Print Recipe

Kansas City Quiche

Course: Breakfast
Cuisine: American
Keyword: quiche

Ingredients

  • 4 strips bacon
  • 3 Wolferman's English Muffins (they are a thick English muffin)
  • 1 egg
  • ⅓ cup cream
  • pinch nutmeg
  • pinch cayenne pepper
  • ¼ tsp salt
  • ½ lb Gruyere Swiss Cheese grated

Instructions

  • Fry bacon until crisp and drain on paper towel.
  • Pull muffins in half.
  • Toast medium-brown.
  • Butter to taste.
  • Beat egg with cream, nutmeg, cayenne, and salt.
  • Pour the egg mixture over grated cheese in a bowl.
  • Mix well.
  • Spread egg and cheese mixture over muffins.
  • Crumble bits of bacon on top.
  • Place under broiler, at least 6" from heat source for 1 to 2 minutes.
  • When cheese melts and top begins to show brown flecks, whisk the muffins out.
  • Watch closely; do not allow cheese to burn.
  • Serve immediately
newspaper & magazine clippings, recipe, The Thorncliff recipe collection, unknown source

Cheddar Pinwheels recipe

 

 

 

Cheddar Pinwheels Courseafter church coffee hour, Appetizer CuisineAmerican Keywordcheddar, cheese Servings36 pinwheels Ingredients 1 cup butter 1 ⅓ cup flour ½ cup sour cream ¾ cup cheddar cheese shredded Instructions Cut butter into flour thoroughly. Blend in the sour cream and chill the dough. When chilled, roll dough into a rectangle, sprinkle with cheese and roll up, starting from the long side. Slice into ¼" slices and bake in 350° oven 20-25 minutes. Notes Optional: add shredded bacon Note- shred the cheese yourself, don't buy bagged shredded cheese. From A Taste of Home: "Pre-grated cheese contains preservatives like potato starch and natamycin, meant to keep the shreds from clumping together in the bag. That also means they don’t melt together as well when cooking."
Print Recipe

Cheddar Pinwheels

Course: after church coffee hour, Appetizer
Cuisine: American
Keyword: cheddar, cheese
Servings: 36 pinwheels

Ingredients

  • 1 cup butter
  • 1 ⅓ cup flour
  • ½ cup sour cream
  • ¾ cup cheddar cheese shredded

Instructions

  • Cut butter into flour thoroughly.
  • Blend in the sour cream and chill the dough.
  • When chilled, roll dough into a rectangle, sprinkle with cheese and roll up, starting from the long side.
  • Slice into ¼" slices and bake in 350° oven 20-25 minutes.

Notes

Optional: add shredded bacon
Note- shred the cheese yourself, don’t buy bagged shredded cheese. From A Taste of Home: “Pre-grated cheese contains preservatives like potato starch and natamycin, meant to keep the shreds from clumping together in the bag. That also means they don’t melt together as well when cooking.”

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Desserts, newspaper & magazine clippings, recipe, unknown source

Frozen Lime “Pie” for Dessert

I’m not really sure just why the “pie” of the Frozen Lime “pie” is in quotes- it it because there isn’t a crust so somehow it is a fake pie? But it has a topping.
No idea.

 

Frozen ‘Pie’ For Dessert FROZEN LIME “PIE” 2 large eggs 1/2 cup sugar 1/2 cup light corn syrup 1 pint half-and-half 1 teaspoon grated lime rind 1/3 cup fresh lime juice Topping (recipe follows) In a medium bowl with an electric beater, beat the eggs until thick and lemon color. Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color. Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended. Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges. Turn into a bowl and beat until just smooth. Pour into a 9-inch pie plate and place in freezer. Make Topping. When the lime mixture is partly frozen, but the top is not entirely firm, press the topping evenly over the surface. Place in freezer until topping is frozen, then wrap appropriately and store in freezer. TOPPING In an 8-inch skillet, melt 1/4 cup) butter; remove from heat and stir in 3/4 cup finely crushed graham cracker crumbs and 1/2 cup of fairly coarse ly broken walnuts. Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned -- about 8 minutes. Cool completely.
Print Recipe

FROZEN LIME “PIE”

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: I like pie, lime, pie

Ingredients

  • 2 large eggs
  • ½ cup sugar
  • ½ cup light corn syrup
  • 1 pint half-and-half
  • 1 teaspoon grated lime rind
  • ⅓ cup fresh lime juice
  • Topping recipe follows

Instructions

  • In a medium bowl with an electric beater, beat the eggs until thick and lemon color.
    2 large eggs
  • Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color.
    ½ cup sugar
  • Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended.
    ½ cup light corn syrup, 1 pint half-and-half, 1 teaspoon grated lime rind, ⅓ cup fresh lime juice
  • Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges.
  • Turn into a bowl and beat until just smooth.
  • Pour into a 9-inch pie plate and place in freezer.
Frozen ‘Pie’ For Dessert FROZEN LIME “PIE” 2 large eggs 1/2 cup sugar 1/2 cup light corn syrup 1 pint half-and-half 1 teaspoon grated lime rind 1/3 cup fresh lime juice Topping (recipe follows) In a medium bowl with an electric beater, beat the eggs until thick and lemon color. Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color. Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended. Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges. Turn into a bowl and beat until just smooth. Pour into a 9-inch pie plate and place in freezer. Make Topping. When the lime mixture is partly frozen, but the top is not entirely firm, press the topping evenly over the surface. Place in freezer until topping is frozen, then wrap appropriately and store in freezer. TOPPING In an 8-inch skillet, melt 1/4 cup) butter; remove from heat and stir in 3/4 cup finely crushed graham cracker crumbs and 1/2 cup of fairly coarse ly broken walnuts. Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned -- about 8 minutes. Cool completely.
Print Recipe

Lime “Pie” Topping

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: I like pie, lime, pie

Ingredients

  • ¼ cup butter
  • ¾ cup graham cracker crumbs
  • ½ cup broken walnuts

Instructions

  • In an 8-inch skillet, melt ¼ cup butter; remove from heat and stir in ¾ cup finely crushed graham cracker crumbs and ½ cup of fairly coarsely broken walnuts.
  • Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned — about 8 minutes.
  • Cool completely.
Desserts, random cards, recipe, The Thorncliff recipe collection, unknown source

Red-Raspberry Puff

Print Recipe

Red Raspberry Puff

Course: Dessert
Keyword: puff, raspberry

Ingredients

  • 1½ cup Vanilla wafers crushed
  • ¼ cup butter melted
  • 2 Tbsp sugar
  • 4 egg whites
  • ½ cup sugar
  • 2 cup sweetened red raspberries
  • ½ cup heavy cream
  • 2 tsp sugar

Instructions

  • Mix crumbs, butter and 2 tbsp sugar.
  • Press in 8"x8"x2" pan
  • Beat egg whites until soft peaks are formed.
  • Beat in ½ cup sugar, 1 tbsp at a time.
  • Spread over crumb mixture.
  • Bake 325° until meringe is lightly browned, about 20 minutes.
  • Cool.
  • Cut into 9 squares.
  • Top with raspberries.
  • Whip cream then beat in 2 tsp sugar.
  • Spoon over raspberries.
random cards, recipe, The Thorncliff recipe collection, unknown source

Half Penny’s

Half Penny recipe
Print Recipe

Half Penny’s

Cook Time10 minutes
Course: after church coffee hour, Appetizer, Dinner
Cuisine: American
Keyword: cheese, cracker

Equipment

  • 1 baking sheet
  • wax paper

Ingredients

  • ½ cup butter softened
  • 1 cup flour
  • ½ tsp salt
  • 1 envelope Instant Onion Soup Mix
  • 8 ox cheddar cheese grated or shredded

Instructions

  • Blend butter and flour together.
    ½ cup butter, 1 cup flour
  • Add remaining ingredients and mix well.
    ½ tsp salt, 1 envelope Instant Onion Soup Mix, 8 ox cheddar cheese
  • Shape into ½" roll.
  • Wrap in wax paper and chill.
  • Slice at least ⅜" thick and place on ungreased baking pan.
  • Bake at 350° for 8-10 minutes.
  • Store in airtight container