Ellen Easton shares two special recipes today. First, her mother Reva’s fool proof, light quiche recipe that brings in edible florals for summer.  Perfect for afternoon tea or an easy lunch as it may be served at room temperature. And Ellen’s flowerpot sugar cookies that really impress your guests.

 Reva Paul’s Vegetable Quiche

Ingredients

• One 8″ or 9″ piecrust shell or mini tart shells
• 2 TBS. butter or margarine
• 1 TBS. of butter or margarine, diced
• 1/4 onion, diced
• 8 to 10 mushrooms, sliced
• 1 cup shredded Swiss or Gruyere cheese
• 10 large or 12 small asparagus spears, cooked and cut into small pieces.
• 1/2 cup of julienne or shredded fresh carrots
• 3 large or jumbo eggs, lightly beaten
• 1 cup of milk* or heavy cream
• (*Do not use skim milk, but 100% nonfat Lactaid is OK)
• 1 TBS. of fresh parsley, minced
• 2 TBS. chives, minced
• 1/8 tsp. Nutmeg
• Salt and Pepper to taste
• 1/4 cup Parmesan cheese, grated
• Optional Garnish Edible Flowers

Notes: Any combination of your favorite vegetables, shredded, may be substituted.

Mini tart shells may also be used- adjust the baking time accordingly.

Directions:

1. Place the piecrust in your pie plate.  Crimp the edges and set aside.
2. In a large skillet, melt the butter over a low flame.
3. Add the onions and mushrooms, sauté until they are soft.  Set aside to cool.
4. Fill the pie plate with the Swiss or Gruyere cheese.
5. Add the cooled mushrooms and onions on top of the cheese, followed by the asparagus and carrots.
6.  In a bowl, lightly beat the eggs and add milk or cream, parsley, chives, nutmeg, salt and pepper.
7. Place the mixture over the vegetables into piecrust.
8. Sprinkle Parmesan cheese on top.  Place the small pieces of diced butter on top.
9. Bake in a 375-degree oven for 25 to 35 minutes until toothpick inserted in the center when removed comes out clean. Adjust the time if using smaller tart shell.

Flowerpot Sugar Cookies

Ingredients:

• 1/4 cup granulated sugar; 1/2 cup melted butter.
• 2 eggs, beaten; 1 tsp Nielsen Massey Madagascar Bourbon Vanilla Extract
• 2 cups flour; 2 tsp. baking powder; 1/2 tsp. salt.
• Optional pinch of nutmeg or cinnamon. Colored sanding sugar for decoration.

Preparation:

1. Spray a mini muffin pan with PAM™ Baking Spray. Dust the bottom and sides with Domino Light Brown Granulated or white sugar.
2. Pre heat oven to 350 degrees Fahrenheit
3.  In a dry bowl, blend sugar and butter together.
4. Add beaten eggs and vanilla extract.
5. In a separate bowl, mix the dry ingredients together.
6. Add to the butter mixture and blend together well.  Refrigerate and chill until pliable.
7. Using lightly floured hands roll the dough into walnut size balls. Roll to sprinkle all sides with additional sugar.
8. Gently place and press the dough into the cavity of each muffin pan, spreading to a 1/8” thickness on the bottom and sides- the same as if creating a pie crust.  Pinch the top rims to not overlap onto the top of the muffin pan.
9. Sprinkle with additional sugar. Bake for 12 to 15 minutes or until lightly browned on the edges.
10. Remove from the oven and cool on wire racks. Yields 24 to 36.

Additions to this recipe may include flavored extracts or liquors, chocolate chips, butterscotch chips, coconut flakes, savories, fruits, herbs, savories and spices to taste.

Rose Infused Buttercream Icing

Ingredients

• 1 stick of unsalted butter, at room temperature;{Use vegetable shortening when pure white icing is needed}; 1/4-cup milk, at room temperature;
• 1-teaspoon Nielsen Massey Rose Water or other desired flavoring;
• 1-pound {boxed} confectioner’s sugar.  To COLOR ICING: pastel food coloring

Directions: In a large mixing bowl, combine all ingredients and mix at a low speed until smooth. If stiffer icing is needed or the weather is very warm, add a little extra sugar. To create pastel colors, divide icing into a separate bowls, for each desired color, using a toothpick, add one drop of color at a time and mix until desired color is reached.

Yield: 3 cups

SUGAR COOKIES using store bought dough

Here is the easiest way. No fuss. Buy a roll(s) of Pillsbury sugar cookie dough. Per roll: in a large bowl add 1/4 cup of flour . Mix together. Add spices of choice – ground cardamom, or ground cinnamon, or almond extract ,etc. If using more than one spice flavor divide dough. Place dough into refrigerator for 15 minutes to cool.

Take plain white granulated sugar or domino light brown granulated sugar and add the spice to the sugar. Mix together set bowl aside in the refrigerator or 15 to 30 minutes to cool.  You can make different spice sugars to match the dough.

Take dough out of refrigerator and roll into balls. Walnut size for small cookies, golf ball size for larger cookies. Using a slotted spoon roll each ball in sugar mixture until coated on all sides.

If using a cookie stamp place parchment or waxed paper on the countertop.
Place sugared ball on paper . Use stamp to create design.

Place balls “as is” or stamped dough on a rimmed cookie lined sheet with parchment paper. If stamped with a design, Place cookie sheet back into the refrigerator for ten to fifteen more minutes to cool dough. This will help designs in dough to hold their shape.

Pre heat oven to 350° Fahrenheit. Place cookie sheet on the middle rack of the oven. Bake 10 to 15 minutes depending on the size of the cookie. Once baked, remove from oven to cool.

Optional Sugar Glaze Icing: in a wide bowl-One cup of powdered sugar, two tablespoons of water, add extract if flavor is desired , but none if you want the icing to be white.

Holding the edge of the cookie dip the top into the sugar glaze. Wipe off any excess as you only want a thin coating to allow the design to show through. Set the cookies on a wire rack to dry.

Store in an airtight container 5-7 days.

©Ellen Easton