Coconut Cream Cake

 

Coconut Cream Cake

This is a recipe I have been waiting to create.   Easter will be a perfect occasion. 
Ingredients
Filling
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon table salt
4 large egg yolks
1 cup half-and-half
1 cup coconut milk
1 cup sweetened flaked coconut
3 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
Cake Layers
1 cup butter, softened
2 cups sugar
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup milk
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Shortening (for greasing pans)
1 cup heavy cream
Fluffy Coconut Frosting
Garnish 
Toasted coconut shavings

Directions:
Prepare Filling: Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks and next 2 ingredients in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat.

Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

Meanwhile, prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 cups sugar, beating until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition.

Stir together cake flour and next 2 ingredients in a bowl. Stir together milk and 1/2 cup coconut milk in a measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract. Spoon 

batter into 2 greased (with shortening) and floured 9-inch cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

Beat 1 cup heavy cream at high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into chilled Filling.

Assemble cake: Split each layer in half horizontally with a serrated knife to make 4 layers. Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling. Repeat with remaining Cake Layers  and Filling, ending with a Cake Layer, cut side down. Spread top and sides of cake with Fluffy Coconut Frosting.

Anita's Nut Roll.

Anita's Nut Roll

Barbara's former co-worker and very dear friend Anita who drove to Tahoe to visit and bring her Christmas wishes with the most wonderful Nut Roll.  What a fabulous friend!

Ingredients:

Soak a handful of raisins in hot water to plump

Chop 8 cups walnuts, set aside.

Mix and allow to proof:
1/4 cup warm milk
1 pkg yeast
1 teaspoon sugar

In a small bowl:
Whisk 3 egg yolks beaten (save egg whites for later use.) with
1 cup plus 1 tablespoon half and half, set aside

Measure in a large bowl:
4 1/2 cups flour 
1 teaspoon salt
1 cup sugar
2 sticks butter

                                                                                                                                                                                                             

Directions for dough;
Work 2  sticks softened butter into flour  into flour mixture:  Use hands to blend.  

Add proofed yeast mixture of yeast, sugar and milk, and mixed egg yolk, and half and half: mix well. 

then add to flour mixture creating the dough.

Knead about 10 minutes until all butter is well incorporated in dough.
Separate into 4 rounds of dough; allow to rest until double in size

Meanwhile mix: 
8 cups finely chopped walnuts
1 cup sugar
2 tablespoons vanilla
Toss to coat well.

Drain raisins and pat dry.

When ready, roll dough thin to 12" X 18" rectangle on a lightly floured surface.                                                                         

Pat down firmly 2 cups of nut mixture to the ends of dough.   Next sprinkle a few handful of the plumped golden raisins which have 

been patted dry. Generously drizzle honey.  Begin to roll so that your finished roll is approximately 18" X 3".  Place seam side down on parchment paper lined baking sheet.  Check that the ends of each roll are sealed.

Brush top with whipped egg whites   Let set for one hour in a draft 

free space.   Bake at 325*F for 35 to 38 minutes.  When cool, dust with confectioners sugar.

Shrimp Pie

 

Shrimp Pie

Shrimp pie, much like shrimp quiche, is a popular favorite in coastal regions of the South because it makes brilliant use of tender, meaty shrimp, and it provides an elegant alternative to more classic brunch choices. The Florida shrimp pie, however, elevates the more streamlined shrimp pie into one that's richly flavorful and creamy—thanks to one ingredient: Boursin cheese.

Ingredients

1/2 (14.1-oz.) pkg. refrigerated pie crust
1 Tbsp. butter
1 lb. uncooked large shrimp, peeled, deveined, and coarsely chopped
1 (5.3-oz.) package garlic and fine herbs spreadable cheese (such as Boursin)
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 large eggs
3/4 cup half-and-half
2 oz. pepper Jack cheese, shredded (1/2 cup)
Chopped parsley, for garnish (optional)

Directions:

1. Preheat oven to 375°F. Gather all ingredients.

   Unroll pie dough; roll into a 12-inch circle on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Fold edges under and flute. Pierce dough all over with a fork.
   Line dough with parchment paper and top paper with pie weights. Bake at 375°F for 15 minutes. Carefully remove parchment paper and pie weights and return pie crust to oven. Bake until lightly browned on the bottom, 7 to 9 minutes. Remove pie crust from oven.
   Reduce oven temperature to 350°F. Melt butter in a medium skillet over medium-high heat. Add shrimp to pan; cook until shrimp are just barely done, 2 to 3 minutes.
   Place spreadable cheese in a large bowl; beat with an electric mixer on medium speed until smooth, 1 to 2 minutes. Add salt, pepper, and eggs; beat on medium speed until well blended, about 1 minute. With mixer on low speed, gradually add half-and-half.
   Arrange shrimp in bottom of pie crust; top evenly with pepper Jack.Pour egg mixture into crust.
   Bake at 350°F until set, 35 to 40 minutes, shielding edges of pie crust after 25 minutes if necessary.
   Remove pie from oven; let cool for 10 minutes before serving. Sprinkle with parsley, if desired.

Spoon Bread

Spoon Bread

Spoon Bread is an early American dish which is having a comeback.  Let the warm mushrooms and sauce soak into the hot spoon bread for a few minutes before serving. I love that this is an anytime sort of dish and it can even be your main dish.

Ingredients:
3 cups half and half
3 1/2 teaspoons salt, divided
2 1/2 cups cornmeal
3 tablespoons unsalted butter, divided, plus more for greasing

1 1/2 cups water

1 1/2 cups (6 oz.) shredded Swiss cheese

5 tablespoons sour cream, divided

2 tablespoons EVOO

1 lb. mushrooms, mixed, halved or sliced

2 loves garlic, pressed

black pepper to taste

1/4 cup vegetable or chicken broth

3 tablespoons heavy cream

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons chopped fresh tarragon

Directions:

Combine half and half, 1 teaspoon salt, and water in small saucepan and bring simmer over medium-high heat. Whisk in cornmeal and reduce heat. Cook until thickened, whisking the whole time.

Preheat oven to 375˚F. Whisk in cheese,3 tablespoons sour cream, and 2 teaspoons butter to corn mixture. Mix in baking powder. Pour into greased 9”x13” baking dish. 

Bake for 40 minutes or until mostly set. Spoon bread won’t be as firm as cornbread.

While bread is baking heat olive oil over medium in large skillet. Add mushrooms and cook for 6 minutes or until softened. Season with salt and pepper to taste. 

Add garlic and cook another minute. Remove from heat and stir in remaining ingredients.

Pour mushroom mixture over spoon bread to serve.

Tres Leches Pancakes

Tres Leches Pancakes

These tres leches pancakes are a mouthwatering and easy way to combine your love for tres leches cake with light and fluffy pancakes. They're indulgent, but perfect for a special occasion, upscale breakfast, or brunch. How about a Holiday with company?

Ingredients:
Sauce:
2/3 cup sweetened condensed milk
1/2 cup evaporated milk
1/3 cup half and half
Pancakes:
1 (15.25 oz) box French vanilla cake mix (such as Betty Crocker     

    Super Moist French Vanilla Cake Mix)
1 1/4 cups almond milk
3 large eggs, lightly beaten
4 tablespoons vegetable oil, divided
1/2 cup whipped cream, or as needed (optional)
1/4 teaspoon ground cinnamon, or as needed (optional)

Directions
Combine sweetened condensed milk, evaporated milk, and half and half in a small saucepan and set over medium heat. Bring to a boil, stirring constantly for 3 to 4 minutes. Remove from heat and let cool. This is a sauce, not a syrup, so consistency will be on the thinner side.

Add cake mix, almond milk, eggs, and 3 tablespoons vegetable oil to a large bowl, and beat vigorously by hand for 2 minutes.

Heat a large skillet or griddle over medium heat, and lightly coat with remaining vegetable oil. Add 1/4 cup of the batter for each pancake. Cook until edges begin to puff up, small bubbles appear, pop, and leave small holes, 2 to 3 minutes. Flip pancakes and cook until golden brown on the other side, about 2 minutes more.

Serve pancakes warm with a drizzle of the tres leches sauce, a dollop of whipped cream, and sprinkle of cinnamon.

Cook's Note:   The tres leches sauce is very sweet, so I’d suggest that you start with just a drizzle, taste, and add more if desired. This recipe yields 18 to 20 pancakes.

Creamy Shrimp Pasta With Mushrooms

Creamy Shrimp Pasta With Mushrooms

Creamy Shrimp Pasta with Mushrooms in a homemade alfredo sauce.  The creamy pasta sauce is made with Parmesan and Mozzarella cheese, garlic, basil, crushed red pepper flakes, paprika.  Serves 4

 

Ingredients
8 oz fettuccine pasta (for gluten free version, use gluten free brown rice pasta)
½ cup cooked pasta water (optional)
2 tablespoons olive oil
1 lb shrimp (10 big shrimp or 20 small shrimp without shells, deveined)
3 garlic cloves minced
¼ teaspoon dried basil
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
8 oz mushrooms thinly sliced
1 cup half and half
½ cup Parmesan cheese shredded
½ cup Mozzarella cheese shredded

Directions:
Cook pasta
Cook pasta according to package instructions. Drain. Reserve some of the pasta water.

How to cook shrimp:  Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp. 

Cook on one side for about 1 minute until pink, on medium-high heat.
Flip the shrimp to the other side. Sprinkle the top of the cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt. Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. 

Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.

How to cook mushrooms:  To the same, now empty, skillet, add sliced mushrooms. Add more olive oil if necessary.

Cook on medium-high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Sprinkle with a small amount of salt midway through cooking.

How to make creamy sauce

To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half-and-half. Bring to boil.

Add half the cheese (½ cup). Bring to boil, and immediately reduce to medium-simmer. Cook, constantly stirring, until the cheese melts.
Gradually start adding the remaining cheese (½ cup), while stirring. 

Do not add all of the remaining ½ cup of cheese at once. Add just enough for the sauce to get creamy without getting too thick. You might not use all of the remaining cheese. 

Remove from heat. Taste, and add more salt if needed.

Add cooked and drained pasta from step 1 to the skillet with shrimp and mushrooms and cream sauce. Reheat on medium heat. Stir well.

If the cream sauce is too thick and you want it thinner - add some pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency.
Season with more salt and add more crushed red pepper flakes and basil, if desired.  Serves 4

Notes

What is half-and-half?

Here is what to do to substitute for 1 cup of half-and-half:  combine ½ cup milk and ½ cup heavy cream.

Chicken Pot Pie

Chicken Pot Pie, Quick and Easy

Ingredients:
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups of chicken broth
1 cup half and half
1 teaspoon of salt
1/4 teaspoon pepper
4 C chicken, cook and chop
2 pie crusts (store bought or according to your own recipe) or

   Buttermilk Flakey Biscuits cut into quarters or halves for top crust

Directions:
Preheat oven 400°F. Brown the onion, celery, carrots and potatoes in the margarine for 10 minutes.
Add flour to sautéed mixture, stirring well, cook for one minute, stirring constantly. Mix broth and half and half. Stir to vegetable mixture.  Pour into prepared dish with crust.  Place either pie crust or flakey biscuits cut as shown for topping.

Bake 30 minutes or till filling bubbles and crust is browned.                          

Chicken Pot Pie

Chicken Pot Pie

Ingredients

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)

 

Directions:

Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.

Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells.

Bake 30-40 minutes or until crust is golden and flaky

Twice Baked Potato Casserole

 

Ingredients:
Cooking spray
3 1/2 pounds russet potatoes (5 medium potatoes, 

   about 3 lbs. 12 oz.
1 tablespoon olive oil
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
6 tablespoons (3 oz.) unsalted butter, cut into small 

   pieces
1 1/2 cups half-and-half
1/2 cup sour cream
8 bacon slices, cooked and crumbled (about 1 cup), 

   divided
3 tablespoons chopped fresh chives, divided
4 ounces extra-sharp Cheddar cheese, shredded (about 

   about 1 cup) 

Directions:
Preheat oven to 400°F. Lightly grease a 2-quart baking dish with cooking spray, and set aside. Rub potatoes with oil, 1 teaspoon of the salt, and 1/2teaspoon of the pepper. Pierce all over with a fork, and place on an aluminum foil-lined baking sheet. Bake in preheated oven until tender, about 1 hour. Cool slightly, about 10 minutes.

Cut potatoes in half lengthwise, and scoop out flesh into a large bowl. Chop enough of the potato skins into 1-inch pieces to equal 1 cup. Discard remaining skins or reserve for another use. Gradually add butter to potatoes, mashing with a potato masher until incorporated. Fold in half-and-half and sour cream until mostly smooth. Fold in 1/2 cup of the chopped potato skins, 1/2 cup of the bacon, 2 tablespoons of the chives, and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer potato mixture to prepared baking dish. Sprinkle top evenly with cheese and remaining 1/2 cup chopped potato skins.

Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle top with remaining 1/2 cup bacon and 1 tablespoon chives, and serve hot.

Crustless Broccoli Cheddar Quiche

Broccoli and cheese is one of my favorite quiche combinations! This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!

• Ingredients:
• cooking spray
• 3 cups chopped broccoli florets
• 1 cup grated cheddar cheese
• 2/3 cup 2% milk
• 1/4 cup half & half cream
• 5 large eggs
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• pinch freshly grated nutmeg

Directions:

Preheat your oven to 350 degrees. Spray a pie dish with oil.

Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.

Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.

Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.

1. Cut the quiche into 6 pieces and serve.

Panko Topped Broiled Oysters In A Scallion Cream Sauce

PANKO-TOPPED BROILED OYSTERS  IN A SCALLION CREAM SAUCE

To serve, we love the look of a tray or platter of carefully washed pea gravel or natural aquarium gravel with the cooked oysters nestled in. Figure on four oysters—or more—per person. Also, note, there is no need to add salt to the recipe; the oysters are briny enough! The only salt called for is used as a bed to stabilize the sauced oysters for roasting.  Ingredients: 4 to 6 cups coarse or rock salt, depending on size of cookie sheet 24 to 30 fresh oysters; always buy a few more than the recipe calls for in case some are bad ½ cup butter, divided 1 tsp pepper, divided 3 tbsp flour 1 bunch (6 to 8) scallions, washed and trimmed, white and tender green parts, thinly sliced, about cup sliced ¼ cup dry white wine ½ cup 10% cream (half and half). ¾ cup panko bread crumbs ¼ cup finely chopped fresh chives Directions: Spread out the coarse salt in a thick layer over a cookie sheet; set aside. Rinse oysters in the shell under cold, running water to remove any sand and grit. Shuck oysters into a sieve set over a bowl. Set aside in the fridge and allow oysters to drain, reserving oyster liquid. Nestle the deeper, more bowl-shaped shells into the salt on the cookie sheet; set aside while making the sauce and crumb topping. Into a saucepan over medium heat, add ¼ cup of the butter, ½ tsp pepper and the flour, stirring constantly until the flour and butter mixture is thick and developing some colour, about 3 to 5 minutes. Add the scallions and continue cooking and stirring constantly for about another 3 minutes or until the scallions are beginning to soften. Add the wine and ¾ cup of the reserved oyster liquid; stir to combine, then add the cream, stirring constantly until the sauce becomes thick and begins to bubble, about 3 to 5 minutes. Turn off heat and set aside. To make the crumb topping, add the panko crumbs, remaining ¼ cup melted butter, remaining ½ tsp pepper and chives to a bowl; stir to combine well. 9. Return the drained oysters to their shells, then top with about 1 tbsp of the sauce. Try not to overflow and make sure the shells are nice and balanced in the salt. Now, top each oyster with about 1 to 2 tsp of the crumb mixture, depending on size of shell. 10. Just before ready to serve, pop the oysters onto the middle rack in a preheated 400°F oven for 5 minutes, then turn the oven onto broil. Rotate the pan once or twice, keeping an eye on the colour of the crumb; don’t let it get too dark or it will be very bitter, about 5 minutes. 11. Transfer oysters to serving platter of clean gravel and serve while hot with small forks. Serves 6  Makes 24 to 30 oysters and about 1¾ cups sauce.

Panforte Ice Cream

Panforte Ice Cream

Ingredients:

Yield: 1 quart
1 cup half and half

2/3 cup sugar

1 cinnamon stick, cut in half

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 cups heavy cream

4 large egg yolks

3 tablespoons full flavored honey

1/4 cup mixed candied citrus peel

1/2 cup almonds, toasted

Directions:

Warm the half and half, sugar, and spices in a medium saucepan.  Cover, remove from heat, and let steep at room temperature for 30 minutes.

Rewarm the spice infused mixture.  Pour the cream into a large bowl and set a mesh strainer on top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through a strainer and mix it into the cream.  Discard the cinnamon stick.  Stir the custard until cool over an ice bath.  While it is cooling, warm the honey in a small saucepan, then stir it into the custard.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.  During the last few minutes of churning, add the candied citrus peel and almonds.

The Perfect Scoop,  pg.68   Pairs well with Black Pepper Ice Cream

Lazarus Broccoli Soup

Lazarus Broccoli Soup 

Another great recipe from the Lazarus Department Store Restaurant known for great food.

Ingredients:

2 10 oz. packages frozen chopped broccoli, thawed, drained
1/4 c. minced onion
2 c. chicken broth
2 tbsp. butter
1 tbsp. all purpose flour
1 tsp. salt
1 tsp. pepper
1 pinch of mace
2 c. half and half
1/3 c. unsalted butter softened
1 lemon (juiced and rind grated)
1/4 c. minced chives
1 small clove of garlic, minced
1/4 tsp. salt

Directions:
Combine first 3 ingredients in saucepan. Bring to a boil over medium heat. Simmer over low heat for 10 minutes, stirring occasionally. Pour into blender container. Puree until smooth. 

Melt 2 tablespoons butter in large saucepan. Stir in flour, 1 teaspoon salt, pepper and mace. Blend in half and half gradually. Stir in broccoli mixture. Cook until heated through, stirring occasionally. Ladle into soup bowls. 

Combine remaining 1/3 cup butter, lemon juice and rind, chives, garlic and remaining 1/4 teaspoon salt in bowl; mix well. Spoon onto soup and serve.Yield: 6 to 8 servings.

Italian Sausage Breakfast Bread Pudding

Italian Sausage Breakfast Bread Pudding 

With Provolone Cheese, Fresh Tomatoes And Basil

Serves 8 to 10.
Ingredients:

1 lb. Italian pork sausage
10 cups cubed day old or toasted French or Italian bread (1 lb.)
2 cups grated Provolone cheese
6 T. chopped fresh basil, divided use
10 eggs slightly beaten
4 cups half and half or whole milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
Fresh ground pepper to taste
3/4 cup diced seeded plum tomatoes
1/3 cup freshly grated Parmesan cheese
Directions:
Heat a nonstick skillet over medium heat. Break up the sausage into chunks and cook, stirring and breaking into small pieces, for 8 minutes or until sausage is well browned and cooked through. Remove to a strainer to drain off excess fat.

Place bread cubes in a well-buttered 9 x 13 inch baking pan. Sprinkle with cheese and 4 T. fresh basil. Whisk the eggs, milk, dry mustard, onion powder and pepper in a medium bowl. Pour evenly over the bread and cheese. Sprinkle sausage over the top. Let rest for 15 minutes before baking. (Casserole may be covered and refrigerated overnight at this point.)

Preheat oven to 325 degrees. Bake uncovered for 45 minutes. Sprinkle with tomatoes and then Parmesan cheese and continue baking for 15 minutes or until casserole is set. Immediately sprinkle with remaining 2 T. basil. Let rest 10 minutes before serving.

Bacon Cheddar and Mushroom Squares

Bacon Cheddar and Mushroom Squares

***

Ingredients:

Crust:

1 cup all-purpose flour

2 teaspoons sugar

1/4 cup unsalted butter, room temperature

1/2 cup coarsely grated medium cheddar cheese

*

Filling:

2 tablespoons olive oil

3 tablespoons minced shallot

3/4 lb fresh button mushrooms, sliced

1 clove garlic, minced

1 teaspoon finely chopped fresh thyme

Salt and freshly ground black pepper

3 large eggs

3/4 cup half and half cream

6 sliced cooked bacon, coarsely chopped

2 cups coarsely grated medium-cheddar cheese

***

Directions:

Preheat oven to 350.F.

*

Lightly grease and line an 8 inch square pan with parchment paper.

*

For crust, stir flour and sugar to combine. Cut in butter with fingers or a pastry cutter until coarse and crumbly (dough will appear dry). Stir in cheddar cheese and press into prepared pan. Bake for 12 minutes and cool to room temperature.

*

For filling, Keep oven at 350.F. In a large saute pan over medium heat add oil, shallots and mushrooms. Saute until all liquid has evaporated from mushrooms, about 6 minutes, then stir in garlic and thyme and season lightly with salt and pepper. Remove pan from heat to cool.

*

In a large bowl, whisk eggs and cream. Stir in cooled mushroom mixture, chopped cooked bacon and cheddar cheese. Pour filling onto cooled crust and bake for about 30 minutes, until center of filling no longer jiggles. Cool squares to room temperature, then chill for at least 4 hours before slicing,

*

Squares can be served at room temperature or warmed for 10 minutes at 350F. in a baking tray.

Yield: Makes one 8-inch square pan or 25 squares.