Seafood Crustless Quiche (With Crab, Shrimp or Tuna)

Seafood Quiche with crabmeat.

Ingredients:
6 ounces flaked Alaskan Crab  (can substitute cooked shrimp or canned tuna)
1 cup shredded cheddar cheese (can substitute gouda or fontina)
3 ounces of cream cheese, cut into 1/4 inch cubes
3/4 cup sliced green onions (white and green parts)
4 eggs
1 1/2 cups milk
1/2 cup heavy cream
1 cup all purpose baking mix (biscuit mix)
1/8 teaspoon nutmeg
1/4 teaspoon smoked or regular paprika
fresh ground black pepper to taste (1/8 - 1/4 teaspoon)

Method:
Preheat oven to 375*. Grease a 10 inch deep dish pie pan. In a medium bowl, gently mix together the crab, cheeses and onion. Place mixture evenly into the greased pan. Beat the remaining ingredients for 1 minute, with an electric hand mixer, on high speed, until smooth. (Or mix in a blender for 15 seconds.) Pour over the seafood mixture. Bake until a knife inserted halfway between the center and edge of the quiche comes out clean; about 35 to 40 minutes. Cool 5 minutes before serving. Makes 6 servings.

Notes: 
If desired, serve with a green salad and "Cheddar Bay Biscuits".

Please click on the link  for "Cheddar Bay Biscuits", to see the recipe:
https://carriekitchencreations.blogspot.com/2015/11/cheddar-bay-biscuits.html

Chocolate Truffles (Chocolate Cream, Chocolate Amaretto, Chocolate Orange, Chocolate Rum, Gran Marnier & Chocolate Mint)

Four flavors of truffles:
Chocolate Orange, Chocolate Amaretto,
Chocolate Cream & Chocolate Mint

Ingredients:
18 ounces (approximately 3 cups) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon pure vanilla extract
12 ounces semi-sweet chocolate chips
2 - 3 tablespoons shortening
2 wooden skewers
3/4 cup powdered sugar (optional)
2 teaspoons of water (optional)
pastry bag (optional)
frosting tip (optional)
food coloring (optional)
decorative sprinkles (optional)
small decorative candies (optional)
paper candy bonbon cups

Method:
In a heavy medium size saucepan, over lowest heat, melt the chocolate chips and condensed milk. (Stir continuously, just until melted.)

Remove from heat and Stir in the vanilla extract until thoroughly blended. Chill the mixture for two hours or until firm enough to handle. 
Line a cookie sheet or baking dish with waxed paper. Roll a spoonful of chocolate, into approximately a one inch ball, between the palms of your hands. Place on the waxed paper lined pan. Repeat with remaining chocolate. Chill for at least one hour.

Place 12 ounces of chocolate chips and shortening in the top of a double boiler. Put water in the bottom part of the double boiler, making certain that it isn't deep enough to touch the base of the top part. Heat over low heat and stir to melt and mix the chocolate and shortening. Place skewer into one truffle. Dip in the melted chocolate to coat. Tap the skewer on the side of the pan, to shake off excess chocolate.

Place on a waxed paper lined tray, using the second wooden skewer to slide the truffle off of the first skewer. Cover the small hole the toothpick leaves in the top of each truffle, with a little bit of chocolate from the end of one skewer. If using decorative sprinkles or candies, sprinkle or place on top of each truffle, before the chocolate sets. (One chocolate at a time.)

Return the tray of dipped truffles in the refrigerator for at least one hour. If using icing to decorate the truffles, mix the powdered sugar and water. Place the icing in a pastry bag, with frosting tip. use to decorate the tops of the truffles. 

Chocolate Cream Truffles topped with Chocolate Sprinkles

Return to the refrigerator for, 15 - 30 minutes, to allow the icing to harden. Place each truffle in a paper bonbon cup. Store in an airtight container, in the refrigerator, until ready to serve or  to package in gift containers. Serve at room temperature. (Some people prefer them chilled.)

Notes:

For Chocolate Amaretto Truffles, omit the vanilla and add 1 1/2 teaspoons pure almond extract.
For Chocolate Orange Truffles, omit the vanilla and add 1 1/2 teaspoons orange extract.
For Gran Marnier Truffles, omit the vanilla and add 1/2 teaspoon orange extract and 3 tablespoons Gran Marnier liqueur.
For Chocolate Mint Truffles, omit the vanilla and add 1 teaspoon peppermint extract.
For Chocolate Rum Truffles, omit the vanilla and add 1 1/2 teaspoons rum extract.
If you make more than one flavor of Chocolate Truffles, decorate the tops with a tiny dot of icing, colored sugar, tiny decorative candies, or sprinkles, using different colors to distinguish the flavor inside.
If you do not have a pastry bag or frosting tip, a toothpick can be used to dot icing on top of each truffle.

My little sister and I, in 1992, dressed in German Dirndls.
We were selling my Chocolate Truffles, fudge and Chocolate
Turtle candies in a kiosk, at Fort Ord, California. 

Kahlua Cappuccino Chocolate Truffles

Decadent Cappuccino Truffles

Ingredients:
3 cups (18 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
3 teaspoons coffee or espresso powder
3 tablespoons Kahlua
unsweetened cocoa powder (I use special dark, but regular also works)
paper candy & bob bon cups

Method:
In a heavy medium size saucepan, over lowest heat, melt the chocolate chips, condensed milk and coffee powder. (Stir continuously, just until melted.)

Remove from heat and stir in the Kahlua until thoroughly blended. Chill the mixture for two hours or until firm enough to handle. 

I used Trader Joe's instant coffee powder.

Line a cookie sheet or baking dish with waxed paper. Place about 1/3 - 1/2 cup of cocoa powder into a very small bowl. Roll a spoonful of chocolate, into approximately a one inch ball, between the palms of your hands. Gently roll the ball in the cocoa. Place on the waxed paper lined pan. Repeat with remaining chocolate. Chill for at least one hour. Put each truffle in a paper bon bon cup and then place inside of an airtight container. 

Store in the refrigerator until ready to serve or to package in gift containers. Serve at room temperature. Makes approximately 60 truffles.

Kahlua Cappuccino Chip Sorbet

A rich and creamy low calorie dessert.

Ingredients:
3 medium bananas
1/2 cup semi-sweet chocolate chunks
3 teaspoons coffee powder
1/4 cup Kahlua
1/4 cup evaporated milk
chocolate covered coffee beans for garnish (optional)

Method:
Line a dish with waxed paper. Slice the bananas and arrange on the waxed paper. Place in freezer until frozen. Place frozen bananas in a food processor (or blender) with the chocolate, coffee, Kahlua and milk. 

Blend until the ingredients are thoroughly mixed. Spread the blended mixture into a shallow dish. Place into freezer for 1 hour or longer. 

Serve scoops into serving bowls and garnish with a coffee bean, if desired.

Use a high quality instant coffee or
 espresso powder and Kahlua liqueur.

Note: I really like this dessert and it is so simple to make!

Kahlua & Coffee Creme Brulee (Uses 6 Egg Yolks) Perfect For Mother's Day, Brunch & Tea Parties

A petite creme brulee, in a teacup.

Ingredients:
3 tablespoons Kahlua liqueur
1 tablespoon pure vanilla extract
4 teaspoons instant espresso or high quality coffee powder
2 cups heavy cream or half & half
6 large egg yolks
1/3 cup packed brown sugar
1/4 teaspoon cinnamon
6 oven-safe teacups (or creme brulee ramekins) ~ approximately 1 cup capacity
9 teaspoons raw sugar
kitchen torch
fresh or canned whipped cream
6 chocolate covered coffee beans (optional)

Method:
Preheat oven to 275*.
In a medium sized bowl, whisk together the Kahlua, vanilla and coffee powder until the coffee is dissolved. Stir in the cream.

I used Trader Joe's instant coffee powder.

In another medium bowl, briskly whisk the egg yolks until they become pale in color. (about 2 minutes) Add the brown sugar and cinnamon, whisk for about 2 minutes, until the sugar is completely dissolved. Gently whisk the cream mixture into the egg mixture, just until combined.
Place the teacups inside a baking pan. Evenly divide the custard mixture between the 6 cups, allowing at least 1/4 inch space between the custard and the rim of each cup. Pour warm water into the baking pan to come halfway up the sides of the cups. Bake for 60 - 65 minutes, or just until the center of each custard still jiggles, just slightly. 

Baked custards

Remove from the oven and carefully lift the cups out of the water. Allow to cool for about 20 minutes at room temperature. Refrigerate for at least 2 hours. or up to 3 days.
Just before serving, place the creme brulees on a baking sheet. Sprinkle 1 1/2 teaspoons, evenly, over the top of each custard. Use a kitchen torch, held 2 inches above the custard, to caramelize the sugar just until it is evenly browned.

A small butane powered kitchen torch.
?Lemon

Top with a small dollop or squirt of whipped cream and a chocolate covered coffee bean.

Notes: 
Interesting and pretty custard filled teacups make a nice party favor or Mother's Day gift. 
Please see recipes, on this blog site, that use egg whites: 
"Individual Blackberry Pavlovas"
"Mini Peppermint Meringues"
"Mini Mocha Meringues"
"Coconut Meringue Cookies"
"Lemon Pecan Coconut Meringue Cookies"

Individual Blackberry Pavlovas (Perfect for Easter, Mother's Day and Tea Time)

This light and luscious dessert combines meringue, 
whipped cream and fresh blackberries.

Ingredients:
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/4 cups superfine sugar (also called Baker's sugar)
1/4 teaspoon sea salt
2 teaspoons pure vanilla extract
1 cup blackberry jam
3 cups fresh blackberries, rinsed and patted dry
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 envelope of Dr. Oetker "Whip It" (optional)
parchment paper
pastry/frosting bag (optional)
star frosting tip (optional)

Method:
Preheat oven to 250*. Line a baking sheet with parchment paper. Trace 12 2 1/2 circles, on the paper, using a cookie cutter or glass to outline. (Leave a few inches between the circles, since the pavlovas spread a bit while baking.) Turn the parchment paper over, so that the penciled circles are on the bottom side.
Place the egg whites in a very clean and dry mixing bowl. (Make certain that there are no specks of egg yolks in the whites.) With an electric mixer, on medium speed, beat the whites until they are foamy. Add the cream of tartar and beat at medium-high speed until stiff peaks are formed. (Be careful not to over-whip, making the whites crumbly and dry.)
Once the stiff peaks have formed, reduce the mixer speed to medium and the Baker's sugar, one tablespoon at a time, taking 2 to 3 minutes to add. After all of the sugar is added, scrape the sides and bottom of the bowl with a spatula. Next, Beat on high speed for 5 to 6 minutes, until the whites are very glossy and stiff, and the sugar is completely dissolved.
Gently fold in the salt and vanilla, stopping as soon as they are mixed in. 

Place meringue into the pastry bag fitted with an open star tip.

Star tip

Using the traced circles as a guide, first make a flat circle, then pipe the meringue around the edge, several times, to create a nest shape. (If you do not have a pastry bag and tip, use a spoon to make a mound of meringue and to make an indentation in the center of the nest.)

Individual "nests".

Bake for 60 to 70 minutes and then turn the oven off. Open the oven door and keep slightly open with a wooden spoon at the top of open door. Cool for 1 to 2 hours. (The pavlovas can be prepared in advance and stored at room temperature, lightly covered with plastic wrap, for up to 5 days.)
While the pavlovas are baking, place the blackberry jam into a saucepan. Heat over low to medium-low heat until warmed. Add the fresh berries and stir gently to even coat with the warmed jam. Set aside to cool.

Blackberries

With mixer of high speed, beat the cream, powdered sugar (and Whip It, if desired) until firm peaks form, when the beaters are lifted out of the cream. Spoon the whipped cream into the center of the individual pavlovas. Top with blackberries and serve. Makes 12.

Notes: 
If desired, omit the jam and use any fresh berry, or combination of berries, of your choice, such as blueberries and strawberries.

If you cannot find C & H , or another brand, of Baker's sugar at your grocery store, you can make your own, by placing in a food processor for several minutes. It should be processed until it is finer and a little powdery, somewhat like very fine sand.

Dr. Oetker's Whip It helps whipped cream to hold it's shape and is entirely optional.

Whip It can usually be found online or
at Cost Plus World Market.

Even though these are best served right after being assembled, I prepared 4 pavlovas and packaged them to deliver to family who lives 45 minutes from our home. They traveled well, packed with frozen bottles of water. Upon arrival, they were placed in a refrigerator. Two were served several hours later and the remaining two were eaten and enjoyed on the following day.

Pavlovas packaged to deliver.

See these recipes, on this blog site,  for recipes that require egg yolks:
"Grandma Winifred's English Tarts"
"Kahlua & Coffee Creme Brulee"

Strawberry Banana Sorbet (Vegan, Non-Dairy, Gluten Free & Sugar Free)

This is a refreshing treat that is super simple to make.

Ingredients:

3 medium sized ripe bananas, sliced

1/2 cup sliced strawberries

1/2 cup coconut milk**

1 teaspoon vanilla

fresh strawberries for garnish (optional)

Method:

Place the bananas and strawberries on a waxed paper lined dish. Put in freezer until the fruits are completely frozen. Remove from freezer and place in a food processor with the coconut milk and vanilla. Process until it becomes a smooth puree.

Place ingredients in a food processor.

Spread the puree into a glass loaf pan or into popsicle molds. 

Freeze for 1 hour. Scoop into serving dishes. If desired, garnish with fresh strawberries.

**This recipe can also be made with whatever milk you prefer: almond, soy, cow's milk, yogurt or half & half.

Heart Healthy Anti-Inflammatory Smoothie

This smoothie is full of natural 

powerfully effective ingredients!

Coconut milk is lactose-free and contains vitamins B, C and E. It is also rich in magnesium, potassium, phosphorus and iron. It has antioxidant properties, helps heart health.
Mangoes are and excellent source of vitamins A and C, with enzymes and fiber that aid digestion and elimination. 
Bananas are a good source of fiber and contain high amounts of potassium that benefit digestion and heart health.
Turmeric is a proven anti-inflammatory and antioxidant that also is used to help prevent gout.
Cinnamon is a good source of antioxidants, with anti-inflammatory properties, that increases circulation, promotes heart health and regulates blood sugar. It also helps brain function.
Ginger has anti-inflammatory properties and very effectively treats nausea. It benefits the immune system, helps to lower cholesterol, boost the metabolism and helps with memory and healthy blood sugar levels.
Chia Seeds are full of fiber, antioxidants, and heart healthy omega 3 fatty acids. They also contain calcium and they are an excellent source of protein, potassium and iron.
Honey contains antioxidants and it helps promote healthy cholesterol and blood pressure levels.

Blending all of these ingredients together, creates a flavorful smoothie that is full of  anti-inflammatory, antioxidant and heart healthy benefits.

Ingredients:
2 cups coconut milk
1 cup frozen mango chunks**
2 small bananas, broken into chunks
1 tablespoon ground turmeric
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon chia seeds
2 - 3 tablespoons honey

**If you do not have frozen mango chunks, frozen berries may be used. 

Method:
Add all of the ingredients to blender. Blend until smooth and thoroughly mixed. Divide between two large drinking glasses. Makes 2 servings for breakfast, lunch or snack time.