Oh baby, oh baby, oh baby! What is better than a new baby? Babies are the hope and delight of our future. What a joy to shower an expectant mother with love, best wishes, and gifts. Mary is my niece, and this shower was in expectation of her first born baby. Yes, I said baby, just plain ole baby, because, we did not know if it is a boy or girl! What a thrill it was when she arrived!
Showers are more fun today than ever, because the mold has been broken, you no longer have to serve just cake and punch, nuts and mints. You can be sure that there was no cake and punch here, not when I was in charge (not a cake and punch fan). So, since this shower was held in the mid morning, it was quiche, cinnamon rolls, fresh fruit, scones, with juice and lattes.
1 prepared pie crust (I use Marie Callender’s frozen from the grocery store).
8 slices crisply cooked and crumbled bacon
1 1/2 cups milk (I use 2%)
1 1/2 cups shredded cheddar cheese
3 eggs lightly beaten
2 teaspoons dehydrated onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsely
Defrost pie crust
Beat eggs with a fork or wisk lightly. Then add onion, salt, pepper, milk and cheese. Place crisp, crumbled bacon on bottom of uncooked, defrosted pie crust. Pour milk and cheese mixture over bacon. Place quiche on a cookie sheet and carefully place in a 400 degree, preheated oven. Bake 5 minutes and then reduce heat to 350 degrees and continue baking about 30-45 minutes or until the quiche is lightly golden and set to touch in the middle. Remove and cool before cutting and serving. Quiche is best when served just warm.
Mushroom and Spinach Quiche
1 prepared uncooked pie crust (frozen or homemade)
Saute lightly in a non stick pan one 8 ounce package of cleaned and sliced mushrooms. When lightly cooked add about one cup of frozen chopped spinach (I use about 1/2 of a small box of frozen chopped spinach). You can use fresh but you must cook out the moisture since it will make your quiche too moist to set.
Lightly salt the mushroom and spinach as it is cooking for about 4-5 minutes on medium heat. Drain completely, pressing out all moisture on a paper towel and set aside to cool.
In a large bowl mix;
11/2 cups of milk
11/2 cups of shredded jack cheese
3 eggs lightly beaten
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/8 teaspoon of nutmeg
2 teaspoons of dehydrated minced onion
Place slightly cooled mushroom and spinach mixture in the bottom of the uncooked, defrosted pie crust. Pour milk and cheese mixture over the veggies.
Place quiche on a cookie sheet and place in a 400 degree, preheated oven for 5 minutes, then reduce heat to 350 degrees for about 30-45 minutes. Watch carefully and remove when lightly browned but firm to the touch in the middle of the quiche. Cool and best served warm.
I learned of this scone recipe from a baby shower given to honor my daughter, at the birth of her daughter, Kennedy. The recipe was given to us by a dear friend, Colleen Van Ginkel. It was adapted from the Joy of Cooking.
2 cups all purpose flour
1/4 rounded cup of granulated sugar
2 teaspoons of baking powder
1/8 teaspoon of salt
1/3 or a little more of cold unsalted butter (I use salted)
1/2 cup of heavy whipping cream
1 large lightly beaten egg
1 teaspoon pure vanilla
1 tablespoon of fresh finely grated lemon rind.
In a large bowl mix flour, sugar, baking powder and salt. Cut the butter into flour mixture with a pastry blender or your very clean hands until the mixture looks like coarse crumbs. In a separate small bowl combine the cream, egg, vanilla and lemon rind. Add the wet mixture to the dry mixture and combine just until well mixed but do not over mix. Knead dough gently on a floured board. Roll and pat the dough in to a circle about 11/2 inches thick. You may cut into 8 small triangles or cut into 8 round biscuit shapes. Place scones on a oiled cookie sheet.
Make a glazing mixture of one egg and 1 tablespoon of cream. Lightly brush each unbaked scone with the egg/cream mixture and then sprinkle with extra granulated sugar.
Bake for about 15 minutes in a preheated 375 degree oven. The scones should not brown but be a light color just barely cooked through. Cool completely and serve with Devon cream, Irish cream butter, or whipped butter with a little added lemon rind, or serve with my mom’s Fresh Strawberry Freezer Jam. These are a family favorite served at all baby’s showers, Easter, and any other girlie event.
About the Author
Debbie Williams is the author of Recipes that Remember, a recipe blog dedicated to her mother who passed away from Alzheimer's disease in 2010. Learn more »