Note "malt drink powder" IS NOT OVALTINE. It's actually MALT POWDER, which is available from baking suppliers or brewing suppliers. If you can't get it, use malt syrup, honey or brown sugar. The retardation step (refrigerating the formed bagels) is necessary for proper hydration and flavor development; don't skip it! Adapted by Michelle at Brown-Eyed Baker from Peter Reinhart's recipe as published in _The Bread Baker's Apprentice_. http://bit.ly/4wVmig
I found this recipe in a cookbook I bought in Dallas last mo titled “Slow Cooker & Casserole 1-Dish Meals”. The subheader was “Recipes from Grandma’s Kitchen – Great for Potlucks & Family Gatherings”. I decided you could not ask for a better reccommendation than that, but this turned out to be the only recipe that was new for me. I am hoping I will be able to make & photograph it soon for you ... assuming I can find some good focaccia bread which I think is the real Italian heart of this recipe. I think you could make it even moreso by using an Italian seasoning blend + perhaps a good Italian cheese instead of cheddar. Some sort of mix of Mozzarella, Asiago or Parmesan comes to mind, but I would have to do some homework to make that choice. Until then, I have entered the recipe as written & I hope you enjoy this if you manage to try it b4 I am able to do so.
Crustless quiche is a no brainer in our house. We regularly throw together leftover vegies, a little cheese, and eggs fresh from our chickens together, pop into the oven and Voila! Breakfast for everyone! The caramelized onion with spinach and Gruyere is my all-time favorite. I usually use fresh spinach but the frozen box is easy, too.
My DH used to make himself poached eggs using this method all the time. This recipe was found in Chatelaine Food Express Quickies.
The cooking time includes the standing time.
Note: After reading Lorrie in Montreal's review, I've added poking the egg to prevent messy explosions to the procedure :)
A quickly-thrown-together recipe to use up some challah before it went stale. It's not very sweet, because I like it that way. If you like it sweeter, you could add more marmalade or some sugar to the custard base, or serve it with maple syrup. I used Smucker's Low-Sugar Orange Marmalade to keep the carb count down a little bit.
This is a chive omelette with Gruyère and Canadian bacon. It's so good and I've made it several times. My kids even like it. This only makes one serving, but it's quick and easy to make more than one. I decided to post it for Zaar World Tour 05.