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Puny Peach Pies

Cute food tastes better than regular food, if you ask me.  If you don’t have that much in your cupboard and need a fun dessert, these are simple, but take some time to make the crust.  100_3723

The recipe for a 2-crust pie (top and bottom), which translates into about 12 little crusts for cupcake tins, is as follows:

A)    2 cups flour, 1 teaspoon salt, sifted.  B) 2/3 cup shortening, forked in until there are pea-sized flour balls

C)  Gradually fork/fold in up to 7 Tablespoons water, until the dough is nice and held together

D) roll out and use a large-rimmed glass to cut out  crusts to put into a greased and floured cupcake tins.


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Once you’ve pressed the little crusts into the tins so that they come up to the height of the pan, Open up your can of fruit–either cherry pie filling, which is cheating, or fruit in heavy syrup—I like using canned peaches.  One 29 oz can will fill 12 tarts or more.  Add 1/4 cup flour to thicken, and stir in some sugar, depending on how you like your pie to taste…they really don’t need much sugar, but if you have a sweet tooth, start with 1/4 cup.  Ladel it into the pie nests, making sure to wipe up drips as you go as those will burn and take forever to clean off your tin.

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Sprinkle with some topping–I just crunched like 1/3 cup frosted flakes, wheat germ, and 1/4 cup sugar together on top. 

Bake for 15+ minues at 375 degrees let cool a bit, run a knife around the edges to loosen the pies, and then lift them out when fully cooled.  Or eat them hot (if you can get them out) with ICECREAM! *drool*

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Rice-crust Quiche

I’m very glad the western world is privy to rice, because I love it.  One of my favorite rice dishes is a quiche…which might sound nasty, but it’s amazing…basically a veggie stirfry you add 3 eggs to and dump in a rice nest to bake.  It’s really versatile and I don’t follow the recipe at all cuz I change it up all the time….But the BASIC idea is as follows:

1.  First have cooked rice in a round glass casserole dish or whatever you like using to bake with.  For me, I like baking rice instead of doing it on the range because I’m lazy and don’t wanna watch it in case it bubbles over or what have you.  So In a 2 quart glass dish (Pyrex, I like) I put 3/4 to 2 cups rice and double the water to bake at 350 degrees for 45 min.

2.  Start stir-fryish-cooking any veggies you want…2 tomatoes, an onion, and a medium zucchini work nicely, or today I used a weird yellow bumpy squash thing ; I also like to add spinach (surprise, surprise).  Add 1 tsp dry basil or other herbs you think smell good with veggies…that usually means it’ll taste good with them, too…rosemary I sometimes add, pine nuts, whatever.  If you like garlic, throw in 2 minced cloves.  Or just use some dried powder, that works too.

3.  Take your rice, beat in an egg and press it into a nest-shape against the bowl, and bake uncovered at 450 for 5 min.

4.  Go back to your veggie mix and add 1 cup evaporated milk (like 3/4 a can) along with 3 beaten eggs.

5.  Dump the veggie soup stuff into the middle of the nest, top with some cheese like Parmesan and (spinach feather-layered is pretty too) bake for 40 min. at 325.

This serves 4-6, depending on how much you eat…For my family now we have it gone among the three of us if we are really hungry, but 4 is about the right serving size.