December 22, 2011: New Mexican Brunch Cake Recipe

Are you looking for something to serve the troops while they eagerly wait for Christmas dinner to be done? This brunch cake just might fit the bill. It’s very filling (okay, not so nutritious, but calorie counting can wait until after the New Year) and makes a very elegant presentation. I like the fact that it uses piñon nuts, which can be found throughout New Mexico and Arizona in the fall. And if you're looking for a unique dish, rest assured that this is a recipe you aren't likely to find anywhere else.

Tip: Look for piñon nuts in a specialty store or next to the other nuts in a grocery store. You may have to order them online.

New Mexican Brunch Cake

2 cups flour

1 t. baking powder

1 t. baking soda

¼ t. salt

½ cup butter, softened

1 cup sugar

3 eggs

1 t. vanilla

1 cup sour cream

½ cup piñon nuts, roasted

½ cup sugar

1 t. cinnamon

1/3 cup semisweet chocolate chips

1/3 cup white chocolate (chips or bar)

Heat oven to 350 degrees.

Mix together dry ingredients. Cream together butter and sugar in a large mixing bowl. Add eggs, one at a time, beating with an electric mixer after each addition. Blend in vanilla. Alternately add dry ingredients and sour cream, beating well.

Spread half o batter in greased 9-inch Bundt pan. Combine nuts, ½ cup sugar and cinnamon in a small bowl. Sprinkle mixture over batter. Carefully spread remaining batter on top.

Bake for 45 minutes. Cool in pan on rack 15 minutes. Remove from pan, cool on rack. Melt chocolate and white chocolate separately in the microwave. Drizzle each from the tip of a spoon to decorate top of cake.

Serves 10

November 8, 2011: Quiche Lorraine Recipe

Here’s my favorite version of the classic Quiche Lorraine. The filling is just enough for the shell without overflowing the crust, as many other recipes will do. Being that I always have eggs on hand, this is one of my favorite brunch dishes.

Quiche Lorraine

Crust:

1 cup flour

¾ t. salt

1/3 cup (5 1/3 tablespoons) shortening

3 T. cold water

Mix together the flour and salt. Cut in the shortening until mixture resembles coarse meal. Sprinkle the water over the top and combine with a fork. Shape into a ball. Roll out on a lightly floured surface and fit to 8” pie pan.

Filling:

6 slices bacon

1/3 cup diced yellow onion

6 ounces sliced Muenster cheese, cubed in small pieces

4 eggs

1 T. flour

1 cup half and half

½ t. each black pepper, mustard, paprika

Preheat oven to 350 degrees.

In a heavy skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel. Add the onions to the same pan and cook for a couple minutes, just until soft. Crumble the bacon into the pie crust. Remove onions from skillet with a slotted spoon and add to pie crust on top of bacon. Sprinkle cheese over all.

Whisk together eggs, flour, half and half and seasonings. Slowly pour into pie shell. Cover edges with foil or a crust guard. Bake for 40 – 45 minutes, until firm in the center.