Still Cookin’ with Aunt Gerry

July 1, 2010 by  
Filed under Columnists

Aunt Gerry apologizes for being a day late with her column.  Caroline, Aunt Gerry’s 5 year old granddaughter was visiting and days were filled with cookie baking, story time and lots of giggles.  Columns can wait – 5 year old granddaughters can’t.

QUICHE LORRAINE AUNT GERRY

Culinarily speaking, Quiche is the pride of the french.  This may seem an odd column choice as we approach the July 4th holiday, however, France also gave us the Statue of Liberty.  I’m posting this recipe in response to a request from my grandniece Kathleen.  ~Aunt Gerry

1  9-inch unbaked pastry shell
8 slices bacon, diced
1/2 pound Swiss cheese, shredded
1 tablespoon flour
1/2 teaspoon salt
Dash nutmeg
3 eggs, beaten
1  3/4 cups milk

Poke pastry shell all over with fork.  Bake pastry shell in a 450 degree oven for 7 minutes or just till lightly browned.  Remove from oven; reduce oven temperature to 325 degrees.  Fry bacon till crisp; drain and crumble.  Reserve 2 tablespoons bacon for trim.  Place remaining bacon in pie shell; add cheese.  Combine remaining ingredients; pour over.  Sprinkle reserved bacon atop in a circle.  Bake at 325 degrees for 35 to 40 minutes or till almost set in center.  Let cool 25 minutes before serving.  Serve with a garnish of green onions wrapped in ham slices.

 

GINGER AUNT GERRY SNAPS

These are a soft, delicious cookie.  They’re Uncle Joe’s favorite!  ~Aunt Gerry

3/4 cup softened shortening
1 cup light brown sugar, packed
1 egg
1/4 cup molasses
2  1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger 

Mix shortening, sugar, egg and molasses.  Stir in remaining ingredients.  Chill dough.  Heat oven to 375 degrees.  Roll dough into balls the size of walnuts and dip tops in sugar.  Place sugared side up on greased baking sheet.  Sprinkle 2-3 drops water on each ball for a cracked surface.  Bake 10-12 minutes.

 

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