Recipe(tried): A Quiche and Muffins for Dinner.... Farmer's Stand Quiche, Double Lemon Muffins, Pumpkin Streusel Pie

Good Morning Everyone!

Well, the last of the turkey and trimmings have disappeared and none too soon!! I had enough to make Turkey Pot Pie and Turkey Tetrazzini along with a couple of sandwiches.

Tonight for dinner we are having Farmer's Stand Quiche along with Double Lemon Muffins. I am going to bake the Pumpkin Streusel Pie again just because it was so scrumptious. I only got to taste one slice during Thanksgiving and the rest was given away slice by slice to guests who just loved it. It is absolutely delicious along with a nice cup of coffee.

Happy December to All!! Gina

FARMER'S STAND QUICHE
From: Gina, Fla

2 small yellow squash, washed and chopped
1/2 cup chopped onions
1/2 sweet red bell pepper, washed, seeded, cored and chopped
4 garlic cloves, minced
3 Tbsp. olive oil
6 eggs, well beaten
1 cup cream
1 (8 oz.) pkg cream cheese, softened
4 slices bread, crusts removed and torn
1 pkg. frozen chopped spinach, thaw and drain well
2 cups grated Swiss cheese
1/2 cup grated sharp Cheddar cheese
Salt and pepper to taste
1/2 tsp. ground nutmeg

Saute squash, onions, red bell pepper and garlic in olive oil. Set aside to cool.

In a large bowl with mixer beat eggs, adding the cream.

Add the cream cheese in pinches along with the torn bread.

Add the spinach, cheeses, spices and cooled veggies. Mix well. Pour into a well buttered 10-inch springform pan.

Bake on a cookie sheet for 55 minutes at 350 degrees F.

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DOUBLE LEMON MUFFINS
courtesy of Tampa Tribune

Tangy lemon syrup drizzled on top gives this muffin recipe its "lip-smacking" quality that intensifies as syrup permeates each crumb!

Syrup:
1/2 c. sugar
3/4 c. water
rind of one lemon (yellow part only)
1/4 c. lemon juice

Batter:
3 1/2 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 c. sugar
grated rind of two lemons
1 c. milk
1/4 c. lemon juice
2 eggs, beaten
2 sticks melted butter
additional sugar for topping

For the syrup: Combine sugar, water, lemon rind and lemon juice in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Cover over med. heat for 4 minutes. Remove from heat and set aside.

For the batter: In a large bowl, combine flour, baking powder, soda, salt and sugar. Stir well. In a small bowl, combine lemon rind,, milk, lemon juice, and eggs. Stir well. Add eggs and melted butter to dry ingredients, stir quickly just to combine.
Pour the batter into 18 greased muffin tins, filling almost to the top. Sprinkle each muffin with about 1 t. sugar. Bake in a pre-heated 375-degree oven for about 20 minutes until rounded and golden. Remove from oven and place pans on wire rack. With a thin skewer, poke 4-5 holes in each muffin from top to bottom. While the muffins are still warm, spoon the lemon syrup over the muffins. Makes 18 regular size muffins.

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PUMPKIN STREUSEL PIE

1 15 oz. can pumpkin
1 14 oz. condensed milk
2 eggs
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1 9" deep unbaked pie shell

Streusel Topping:
1/2 c. packed light brown sugar
1/2 c. flour
1/.4 c. cold butter, cut into pieces
Mix sugar and flour together, cut in butter til crumbly then add 1/2 c. chopped pecans.

Oven at 425. Beat pumpkin, condensed milk, eggs, spiuces and salt til creamy. Pour into crust. Bake 15 minutes. Reduce heat to 350. Bake an additional 30 minutes. Sprinkle streusel topping over top and bake an additonal 10 more minutes. Cool and refrigerate any leftovers.