Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Mix together in large bowl, eggs, sour cream and grated Swiss cheese, then stir in all of your favorite quiche ingredients. Pour the mixture into pie shell.
Sprinkle Cheddar cheese on top, forming 1/4-inch layer.
Bake at 375\u00b0 for approximately 45 minutes to an hour.
Check to make sure it is firm in the center.
Let stand for 15 minutes before cutting.
Put all but cheese and bacon in blender.
Pour into a greased quiche pan.
Add cheese and bacon to the top.
Wait 15 minutes and bake 45 minutes at 350\u00b0.
Mix flour and salt with fork.
Beat oil and water with whisk or fork to thicken.
Pour into flour and mix with fork.
Press into 9\" pie crust.
Fill with quiche mixture and bake at 400F until done.
NOTES: I've never made this with canola oil.
You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
This recipe is not suitable for baked pie crust shells.
It makes a nice, flaky crust that's suitable for everyday use.
/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS AND
hick mixture so it's best if you only spread one
ircle of parchment paper for easy removal. Bake the crust for
Thaw and cook spinach a few minutes. Squeeze out water and combine with Ricotta cheese, a pinch of nutmeg and 1/2 cup Parmesan. Spread over 2 cooked deep-dish pie crusts. Beat eggs lightly. Combine with milk and cream and season with salt and pepper. Pour egg and cream mixture over Ricotta and spinach mixture and sprinkle remaining Parmesan over top. Bake at 375\u00b0 for 30 minutes. Best quiche recipe I have ever tried.
eep pie dish (I use quiche' dish) with Pam.
Roll
For the Quiche, break off the woody ends
ith a little whipped cream (recipe follows) or cinnamon on top
ridge!) Line an 11-inch quiche pan with it, and pre
5 minutes, or until the quiche is firm and lightly browned
e firm. FLUFFY VERSION: The recipe as written makes thin pancakes
This is a favorite recipe in our family for 3 generations. Grammy Smucker made this cake and sold it at City Market years ago. \"If too much is eaten, you will soon have a change of waist line.\"
Preheat oven to 425\u00b0.
Place filling of your choice in bottom over pie crust (crab meat, ham, mushrooms, etc.).
Place shredded cheese over filling.
Beat eggs, whipping cream, onion and sugar. Pour whipped mixture over filling and cheese.
Place on cookie sheet and bake for 15 minutes at 425\u00b0.
Lower temperature to 300\u00b0 and bake an additional 35 minutes, or until knife inserted in center comes out clean.
(Time varies according to oven used.) Let sit 5 minutes before cutting to serve.
Preheat oven to 400\u00b0F Spray a shallow oven safe glass or ceramic dish (quiche dish or pie plate) with spray release; set aside.
Combine spinach, artichokes, cream cheese, garlic, salt & pepper.
Add half of the mozzarella and half of the parmesan cheeses; mix well.
Sprinkle remaining cheese over top of dish.
Bake 15 to 20 minutes, or until bubbly.
Serve with flatbread or matzo.
sparagus spears to fit the quiche, and place carefully on top
BEST PANCAKE MIX: In large bowl,
In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
Crumble up the goat cheese and mix into the quiche.
Top quiche with leftover goat cheese crumbles.
Bake at 375 degrees for 30 minutes or until edges are golden brown.