1 ¾ cup flour

3 tablespoons sugar

2 ½ teaspoons baking powder

½ teaspoon salt

1/3 cup butter ( 5 tablespoons and 1 teaspoon)

1 egg, beaten

6-8 tablespoons heavy cream

½ cup dried fruits or mini semi-sweet chocolate chips

Heat oven to 400 degrees

Sift flour with sugar, baking powder, and salt. Cut butter
with pastry blender or two knives method till crumbly.

Add egg, 6-8 tablespoons heavy cream, and dried fruit, such as currents, chopped apricots, or craisins, or mini chocolate chips, I like the semi-sweet….

Mix till it forms a dough, I start with a wooden spoon and then use my hands (just washed and clean of course!!) knead gently about 10 times....drop spoonfuls of your desired size on an ungreased cookie sheet, cook in 400 degree oven, (again, I use my hands to make the size scone I like, but you can determine which method works best for you!!) cook about 10 to 14 minutes, your oven time may vary, mine is a bit crazy, and it takes a different time each day!! Enjoy them warm from the oven. If you have any leftover, you can warm them up in the oven for a few minutes and they will freshen up nicely.  pdf format

Tobey’s Quiche

1 crust pie pastry

4 eggs

1 cup heavy cream

1 cup half and half

healthy pinch salt

pinch pepper

Roll pie dough out, fit into quiche dish. Bake in 450 degree oven for 5 minutes until barely light tan if desired, but not necessary.

Beat eggs with whisk, season with salt and pepper, add heavy cream and half and half. Sprinkle fillings as below into bottom of pie crust. Pour egg mixture gently over fillings. Bake at 425 degrees for 15 minutes, then lower heat to 300 degrees and bake for an additional 30 minutes. Remove from oven and let set for 10 minutes before cutting.

Fillings:

Quiche Loraine:

Sprinkle in the bottom of the pie crust:

1 cup coursely grated swiss cheese

8 slices crisp cooked bacon, crumbled

½ cup carmelized onions

OR

Sprinkle 1 cup coursely grated swiss or cheddar cheese in the bottom of the crust, with one or more of the following:

Choice of the following:

½ cup cooked asparagus

½ cup cooked zucchini

½ cup chopped precooked ham

½ cup cooked lobster cut in small pieces

½ cup carmelized onions

You are only limited by your creativity when choosing fillings for your quiche!!!   pdf format

Typical breakfast at the Linden Tree

cereal  

Juice

Coffee ( fresh ground ) or :

English Tea ( PG Tips )

Home baked scones and strawberry jam

Home baked quiche

Fruit salad  

Bagels & cream cheese

English muffins and variety of  toasting breads

[ We do a  hot  main course for breakfast each day, such as scrambled eggs, quiche, baked french toast, or frittata ]

Baked French Toast Bread Pudding with Spiced Pear Compote

French Bread:
1-2 tablespoons butter, softened
1 loaf unsliced bread, I use a either a wide french baguette or italian loaf, 
but you can use a cinnamon loaf, challah bread, or brioche.
6 large eggs
1/2 cup sugar
2 1/2 cups milk
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
4 tablespoons (1/2 cup) butter
Spiced Pear Compote:
1 large can sliced pears in heavy syrup
2 tablespoons butter
1 teaspoon sugar
1/2 teaspoon ground cinnamon
freshly grated nutmeg
maple syrup

The night before, make french toast. Rub 1 tablespoon of butter on bottom and 
sides of a 13x9x2 baking dish, or other shallow 2 quart baking dish. Tear 
bread into pieces and scatter in the dish.

In a bowl whisk the eggs and sugar until light. Add the milk and vanilla and 
whisk well. Pour over the bread evenly making sure that all the bread pieces 
are soaked by the milk mixture. Cover with plastic wrap or aluminum foil and 
place in the fridge overnight.

The next morning remove the dish from the fridge, and take off the wrappings. 
Melt the 1/2 cup butter and 1/2 cup brown sugar together until bubbly. Pour 
over top of bread pudding. Place in a cold over set the temperature at 350 
degrees F. Bake 40-50 minutes, time will vary based on size of dish and your 
own oven’s idiosyncrisity. The center should be like a soft custard 
consistency when checked in the center with a knife.

While the french toast is baking, drain the pears reserving the juice. Place 
the juice in a small saucepan. Bring to a boil then reduce heat so that it 
simmers slowly. This is to reduce liquid and concentrate the flavor. Cut the 
pear slices in chunks. Melt the butter in a large non-stick frying pan. Add 
the pears and sugar and cinnamon and coat well in the butter. Add a scoop of 
the pear juice. simmer the pears in pear juice, adding more pear juice as the 
liquid reduces. Add the nutmeg when all the pear juice is added to the pears. 
Add 1/4-1/2 cup maple syrup just before serving, bring back to a bubble after 
adding the maple syrup, then remove from the heat. 

To serve, spoon the french toast onto a plate, and put a spoonful or two of 
the spicy pears on top. Additional maple syrup may be used according to your 
taste. Enjoy!   pdf format