Four Cheese Quiche
This is a favorite at Sunrise Landing Bed and Breakfast on beautiful Seneca Lake. It is different than most traditional quiche recipes and easier (served with a potato side, and sausage or ham).
9 bread slices with crusts trimmed (thin slices – firm, thin, home-style bread –I use Monk’s Bread)
16 ounces ricotta cheese
16 ounces sharp cheddar cheese, shredded
10 eggs
10 slices Swiss cheese
Parmesan cheese, dash salt, pepper & paprika
Spread bread in a lightly greased (or sprayed with cooking spray) 9 X 13 glass pan. (I vary the pan size and just use enough bread to cover the bottom, varying the other ingredients, proportionately). Cover bread with ricotta cheese. Spread cheddar cheese on top. Beat eggs with salt and pepper and pour over the cheeses. Cover with the Swiss cheese slices. Cover and refrigerate overnight. When ready to bake, sprinkle with Parmesan cheese and lightly sprinkle with paprika.
Bake at 325 degrees for 45 minutes. Let stand 10 – 15 minutes before serving.
Serves 10.
Recipe adapted from The Iron Horse Inn, Granbury TX
Published in Texas Bed & Breakfast Cookbook
Friday, August 21, 2009
Thursday, August 20, 2009
Sunrise Landing Date Nut Bread Recipe
Date Nut Bread
This recipe is an original family favorite. It was given to Barb by Bob's Aunt Kate (Easter) when Bob and Barb were first married. It is a regular at all of the households in the Schiesser extended family at Christmas. It can be made without nuts for those who have nut allergies, and it is still rich and delicious. Guests at Sunrise Landing B & B love it!
Preheat oven to 350
1½ cups boiling water
1 cup chopped dates
1 egg beaten
1 ½ cups granulated sugar
2 ¼ cups sifted flour
¼ teaspoon baking powder
½ teaspoon salt
1 cup chopped walnuts
2 teaspoons baking soda
1 tablespoon melted shortening or oil
1 teaspoon vanilla
Pour boiling water over dates and let stand. Beat egg and gradually add sugar, stirring.
Sift dry ingredients together. Add to egg mixture gradually with date water. Beat well.
Add shortening, nuts, vanilla, & dates. Pour into greased and floured pan(s).
Bake approximately 1 hour and 15 minutes for large loaf, and 1 hour for 2 small loaves. (Test bread for doneness with cake tester or tooth pick).
Cool completely and wrap in plastic wrap or aluminum foil. Serve with butter or cream cheese.
Hint: It is best to either line the metal pan with parchment paper or use a silicone pan to keep sides from scorching.
This recipe is an original family favorite. It was given to Barb by Bob's Aunt Kate (Easter) when Bob and Barb were first married. It is a regular at all of the households in the Schiesser extended family at Christmas. It can be made without nuts for those who have nut allergies, and it is still rich and delicious. Guests at Sunrise Landing B & B love it!
Preheat oven to 350
1½ cups boiling water
1 cup chopped dates
1 egg beaten
1 ½ cups granulated sugar
2 ¼ cups sifted flour
¼ teaspoon baking powder
½ teaspoon salt
1 cup chopped walnuts
2 teaspoons baking soda
1 tablespoon melted shortening or oil
1 teaspoon vanilla
Pour boiling water over dates and let stand. Beat egg and gradually add sugar, stirring.
Sift dry ingredients together. Add to egg mixture gradually with date water. Beat well.
Add shortening, nuts, vanilla, & dates. Pour into greased and floured pan(s).
Bake approximately 1 hour and 15 minutes for large loaf, and 1 hour for 2 small loaves. (Test bread for doneness with cake tester or tooth pick).
Cool completely and wrap in plastic wrap or aluminum foil. Serve with butter or cream cheese.
Hint: It is best to either line the metal pan with parchment paper or use a silicone pan to keep sides from scorching.
Thursday, August 13, 2009
Sunrise Landing's Baked Blueberry French Toast
Baked Blueberry French Toast
A favorite breakfast entree at Sunrise Landing Bed and Breakfast on beautiful Seneca Lake - served with blueberry sauce, and rum soaked,sliced bananas
Approximately 12 slices of homemade type white bread (Dense bread to cover bottom of pan. Number of slices will vary depending on size of bread used. I use Monk's Bread)
1 1/2 8-ounce packages of cold cream cheese (I use reduced fat)
1 cup blueberries –( when not in season, I use Dole frozen blueberries)
12 large eggs
1/3 cup maple syrup
2 cups milk
1 teaspoon vanilla
Trim crusts from bread and discard. Cut the cream cheese into 1 inch cubes. Arrange half the bread slices in a buttered 9 X 13 baking dish (approximate size ). Scatter the cream cheese over the bread and top with blueberries. Arrange remaining bread slices over the blueberries. Whisk together eggs, syrup, milk and pour over bread. Let chill, covered, overnight. Bake, covered with foil, in a preheated 350 degree oven for 30 minutes. Remove foil and continue baking for approximately 30 minutes longer (should be nicely browned). Remove from oven – let rest, covered with a towel for about 10 minutes before cutting.
Blueberry sauce:
Combine 1 cup sugar, 2 tablespoons cornstarch, and 1 cup of water in a saucepan. Cook over moderately high heat, stirring, until mixture thickens. Stir in 1 cup blueberries and simmer, stirring occasionally, for 10 minutes or until blueberries burst. Add 1 tablespoon butter and stir the sauce until the butter melts. Serve over the French Toast, which has been sprinkled with powdered sugar. Garnish with a dollop of whipped cream, if desired.
NOTE: I generally use Monk’s Bread – and use more slices because they are sandwich size ( enough to make top and bottom layers). I sometimes cut the recipe down to serve 4, using an 8 X 8” size pan, and a little more than 1/2 of each of the ingredients
– serves 6 - 8
Chech back often for more recipes from Sunrise Landing!
A favorite breakfast entree at Sunrise Landing Bed and Breakfast on beautiful Seneca Lake - served with blueberry sauce, and rum soaked,sliced bananas
Approximately 12 slices of homemade type white bread (Dense bread to cover bottom of pan. Number of slices will vary depending on size of bread used. I use Monk's Bread)
1 1/2 8-ounce packages of cold cream cheese (I use reduced fat)
1 cup blueberries –( when not in season, I use Dole frozen blueberries)
12 large eggs
1/3 cup maple syrup
2 cups milk
1 teaspoon vanilla
Trim crusts from bread and discard. Cut the cream cheese into 1 inch cubes. Arrange half the bread slices in a buttered 9 X 13 baking dish (approximate size ). Scatter the cream cheese over the bread and top with blueberries. Arrange remaining bread slices over the blueberries. Whisk together eggs, syrup, milk and pour over bread. Let chill, covered, overnight. Bake, covered with foil, in a preheated 350 degree oven for 30 minutes. Remove foil and continue baking for approximately 30 minutes longer (should be nicely browned). Remove from oven – let rest, covered with a towel for about 10 minutes before cutting.
Blueberry sauce:
Combine 1 cup sugar, 2 tablespoons cornstarch, and 1 cup of water in a saucepan. Cook over moderately high heat, stirring, until mixture thickens. Stir in 1 cup blueberries and simmer, stirring occasionally, for 10 minutes or until blueberries burst. Add 1 tablespoon butter and stir the sauce until the butter melts. Serve over the French Toast, which has been sprinkled with powdered sugar. Garnish with a dollop of whipped cream, if desired.
NOTE: I generally use Monk’s Bread – and use more slices because they are sandwich size ( enough to make top and bottom layers). I sometimes cut the recipe down to serve 4, using an 8 X 8” size pan, and a little more than 1/2 of each of the ingredients
– serves 6 - 8
Chech back often for more recipes from Sunrise Landing!
Friday, August 7, 2009
Sunrise Landing- Alberta's Cream Cheese Spread
Be sure to visit Sunrise Landing Bed and Breakfast, our main site, to learn more about our relaxing Bed and Breakfast on beautiful Seneca Lake, and to make reservations to stay with us.
Alberta's Cream Cheese Spread
Recipe contributed by Sally Sessler (Bob's sister),
original recipe from "Heloise"
8 oz. cream cheese softened
1/2 cup mayonaise
1 cup chopped or sliced green (salad) olives
1/2 cup chopped pecans
1-2 tbsp. olive liquid if needed
Mix and let stand overnite in fridge. Let warm up a little before serving with crackers or bread.
Alberta's Cream Cheese Spread
Recipe contributed by Sally Sessler (Bob's sister),
original recipe from "Heloise"
8 oz. cream cheese softened
1/2 cup mayonaise
1 cup chopped or sliced green (salad) olives
1/2 cup chopped pecans
1-2 tbsp. olive liquid if needed
Mix and let stand overnite in fridge. Let warm up a little before serving with crackers or bread.
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