Archive for August, 2012

Crab and Green Onion Quiche

August 18th, 2012 by Mike Hug

Rob showed up at Down By The River B and B, our southeastern AZ bnb, for the fourth time to film monsoon lightening (click here to see one of the spectacular shots that he got this year). When we have returning guests, we like to offer different menu items. He had been served all of the different recipes that we had in our repertoire over the past 4 years. Simply put, we experimented on him. We keep our eyes open for new and tasty entrees and found a recipe for crab quiche. After some experimentation, we revised the recipe to work for us.

Crab quiche picture

The Crab quiche comes out golden brown and has an inticing aroma.

This recipe actually was easily modified, with great success, for a guest who was gluten intolerant. All the other guests had the same item and wouldn’t have known that it was gluten free if we hadn’t told them. Now we have another recipe that is flexible and can be used as a gluten free breakfast substitute.

You can whip this up and put it in the oven immediately or you can do like we do at the B & B and make this up the day before and let it rest in the refrigerator overnight.

 

 

Ingredients:

  • 8 oz can Shredded crab meat (If using fresh crab slightly precook in a microwave.
  • You can also use the imitation Krab which is already precooked.)
  • 3 – Green onions chopped
  • 4 – Large eggs
  • 1/2 cup Bisquick ( For gluten free dishes, use gluten free Bisquick or you can use a gluten free pancake mix. )
  • 1 1/4 cups Whole Milk
  • 1/4 cup Melted butter
  • 1/2 cup Mozzarella Cheese
  • 1/4 tsp Black pepper

 

Directions:

  • Grease 9” pie pan
  • Place the crab meat and onions into the pie pan.
  • Put the butter, milk, pepper and eggs together in a bowl and beat until blended.
  • Add the Bisquick to the bowl and blend until smooth.
  • Pour over the crab and onions.
  • Sprinkle with mozzarella.
  • Cover and put in refrigerator overnight.

 

In the morning take the quiche out for about 30 minutes and preheat the oven to 375o F.
Bake uncovered for 45 minutes or until the center is raised and the top is golden brown.
Take out and let sit to cool about 10 minutes before cutting and serving.

 

We serve this with many side dishes including French toast, pancakes, scones or fruit and yogurt. The quiche goes with most anything you want to have with it.

Angie’s Blueberry Bread Pudding Pancakes

August 7th, 2012 by Mike Hug

When Angie came from Wisconsin to Down By The River Bnb is southeastern AZ,  she brought with her a recipe for blueberry bread pudding pancakes.  Our b&b, here in Cochise County is known for the great breakfasts that we prepare for our guests.  This recipe is no exception to that rule.

Angie tried this out on the family we had here from a blueberry growing state and they were really delighted with the pancakes. It does take a little prep time to get this right but the taste is oh so good. Naturally when you have the large fresh blueberries there is nothing to compare.

But wait! Sorry about that Bill Mays. You can also substitute black berries or raspberries in the place of the blueberries. It is a simple recipe that you can doctor up with other fruit if you wish such as apples. You are only held back by your imagination. The recipe makes between 10 and 12 pancakes.

So have some fun with it.

Blue Berry Bread Pudding Pancakes

Cooking The Blueberry Bread Pudding Pancakes

Ingredients:

  • 3/4 cup all purpose flour
  • 2 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup wheat germ
  • 7 slices firm egg bread or white bread with crusts trimmed and sliced cut into 1/2-inch pieces
  • 2 cups milk (whole milk makes a thicker pancake; skim milk makes a thinner pancake)
  • 2 large eggs, slightly beaten
  • 3 tbsp, melted butter
  • 2 tsp, vanilla
  • 1 cup fresh or frozen blueberries

 

Directions:

  • Stir flour, sugar, baking powder, salt and wheat germ in a small bowl to blend. Set aside.
  • Place bread in a large bowl and add milk.
  • Let stand until bread is very soft and beginning to fall apart (about 15 minutes), stirring mixture occasionally.
  • Add flour mixture to bread mixture and blend.
  • Mix in eggs and melted butter.
  • Let batter stand 15 minutes.
  • Add vanilla and blueberries and gently blend.
  • Heat griddle to medium high.
  • Melt butter on cooking surface. Drop batter by 1/4 cupfuls onto the griddle.
  • Cook pancakes until bubbles form on surface and bottoms are golden brown.
  • Turn over and cook until brown on both sides, this may take longer than usual as these pancakes are somewhat cakey.

Serve with syrup.

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