Fredericksburg Cooking Academy

Printable Recipe                     

Recipe By     :  Connie Gikas
Serving Size  : 6    

  Amount                                    Ingredient 
  10                                              large  eggs — room temperature
     3/4           cup                        2% low-fat milk — room temperature
  1              slice                           Italian bread — day old, cubed in 1 inch pieces
  1         tablespoon                    Parmesan cheese — freshly grated
                                                    salt and pepper — to taste
                                                    garlic powder — to taste
  2          teaspoons                    olive oil
     1/2           cup                       sweet onion — diced
  1              large                         potato — cubed and heated in microwave for 5 minutes
  1         tablespoon                   unsalted butter
  1                cup                         part-skim ricotta cheese
     1/2      teaspoon                  Italian seasoning
                                                   sea salt and pepper — to taste

In a deep mixing bowl, whip together the eggs and milk until frothy.  Add the day-old cubed Italian bread. Season with salt and pepper to taste. Set aside.

In an oven-proof skillet heat olive oil until very hot. Saute chopped onion in olive oil until just soft. Remove onions from pan and set aside.

In the same pan, saute the cubed potato until browned. Season with sea salt and pepper to taste.

Return onions to the pan with the potatoes, add butter and heat until butter just melts.

Pour in egg mixture and gently fold until eggs are softly cooked.

Drop ricotta cheese by teaspoon on top. Sprinkle Italian seasoning over top.

Bake in 350 degree oven until top is nicely browned and eggs are set.

Serve by inverting on serving dish and cutting in wedges.

Description:
  “by Connie Gikas”
Yield:
  “6 slices”
                                Per Serving (excluding unknown items): 259 Calories; 16g Fat (56.0% calories from fat); 17g Protein; 11g Carbohydrate; 1g Dietary Fiber; 374mg Cholesterol; 220mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

Serving Ideas : May be served warm or at room temperature. Garnish with fresh sliced tomatoes and basil leaves.

NOTES : I prepare extra potatoes and place them on a lined cookie sheet in a 350 degree oven after browning on stove. Be sure to season well with salt, pepper, garlic powder.

Printable Recipe: Cocoa Pumpkin Butter             

Recipe By     : Tim Gikas
Serving Size  : 12   
Categories    : Breakfast

  Amount                                          Ingredient 
     1/4    cup                                  brown sugar, packed
  2           tablespoons                    light corn syrup
  2           tablespoons                    cocoa powder
  2           ounces                             cold butter — diced
     1/4    cup                                   boiling water — plus 1 tablespoon
     1/2    teaspoon                         allspice
     1/2    teaspoon                         cinnamon
     1/2    teaspoon                         ginger
     1/4     teaspoon                        cloves
     1/4     teaspoon                        nutmeg
     1/4     teaspoon                        salt
     1/4     teaspoon                        Fruit Fresh
  1 1/2     cups                                pumpkin puree — do not use pumpkin pie filling

Combine all ingredients except butter and pumpkin in a glass bowl.

Whisk until sugar is completly dissolved.

Mix in the pumpkin puree, carefull to completely incorporate ingredients with whisk.

Microwave on high 3 to 5 minutes until steaming or bubbly (heat is necessary to develop flavors).

Add butter chunks and Whisk mixture until incorporated. Mixture should be smooth and glossy

When completely cool, must be kept under refrigeration until used.
Keeps several weeks or can be frozen.

Per Serving (excluding unknown items): 74 Calories; 4g Fat (45.8% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 91mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve warm or cold as a condiment just you would jam. Or, as a dip for fresh apple or pear slices.

NOTES : When completely cool, must be kept under refrigeration until used.
Keeps several weeks or can be frozen.

Variations to try:
Add 2 tablespoons smooth peanut butter.
Add 1 tablespoon maple syrup.
Add 1 tablespoon creme freshe per cup and whisk.
Leave out cocoa powder and 1 tablespoon boiling water.

Printable Recipe: Camp David B&B Summer Quiche                      
Recipe By:  Molly Sagebiel 
Serving Size  : 8    
Categories    : Breakfast

  Amount   Ingredient 

  1                pie crust
     1/2         cup  bacon — cooked, chopped (can use pre-cooked)
  1                cup  vegetables — onion, zucchini or spinach, sun-dried tomato (use more or less if you wish)
  2                cups  Monterey jack cheese — shredded
  1 1/2         cups  half and half
     1/2         cup  ricotta cheese
  6                eggs
  1                teaspoon  herbes de provence — or to taste
  1                tablespoon fresh, chopped parsley

• Night before, combine, half and half, ricotta and eggs, salt and pepper. Add herbs. Beat well. Store covered overnight in refrigerator.
• Roll out piecrust, place in pie plate (that you’ve sprayed with non-floured cooking spray). Crimp edge. Sprinkle half the cheese on bottom of crust. Mix vegetables and bacon with remaining cheese. Toss with as much herbes de provence as you like. Sprinkle over first layer of cheese. Cover and refrigerate overnight.
• Next morning, preheat oven to 350. Stir the egg mixture again. Pour egg mixture over all. Sprinkle parsley over top. Allow to sit for at least 10 minutes. Bake 1 hour to 1 hour and 15 minutes . Let cool 10 minutes before slicing and serving.
• Garnish with fresh tomatoes, or slices of fresh fruit or parsley sprigs…whatever you have available.

Per Serving (excluding unknown items): 432 Calories; 33g Fat (68.7% calories from fat); 21g Protein; 13g Carbohydrate; 1g Dietary Fiber; 221mg Cholesterol; 617mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat.