Todays meeting was hosted by Brooke. She shared her recipes for German Pancake and Banana Bread along with yummy samples. Hopefully she will share those recipes here for those who were unable to attend.
I shared a couple of recipes for pie crust as well as my ideas for breakfast mini-quiche and berry tartlets. My favorite is found here.
This next one is dairy-free as well as gluten-free and is adapted from one I found in Special Diets for Special Kids by Lisa Lewis:
3/4 cup rice flour
1/2 cup tapioca starch
1 tsp salt
2/3 cup shortening
1 egg
1/4 cup ice water
Cut together flours, salt, and shortening with a pastry blender until you reach pea consistency. Add egg and water and mix until smooth (I mix this with my hands). Roll between rice paper for pie pan or pat small balls into mini cupcake tins. See following pictures:
For large quiche roll dough between wax paper and cut to fit
For mini quich I use a 1/2 T to scoop balls into tins
I use my handy little muffin presser from pampered chef for this part
Fill them up and bake at 425'. The mini quiche only need to bake for about 10-15 minutes. The large quiche needs to stay in for about 45 minutes. I filled my big one with ham, broccoli, cheese, egg, and sour cream. The small ones just have bacon bits, egg, and a little bit of cheese. Sometimes I fill them with berries tossed with vanilla yogurt, or even jam and sour cream. Be creative and toss any an assortment of veggies or fruit! I always double or tripe the recipe for crusts so that I can make extra. We usually have a big one for dinner and then I freeze the little ones for breakfasts (especially great for on the go), and lunches.
