Pie Crust

For Two 9-inch pie crusts:
2 1/2 c flour
1 tsp salt
1 c shortening (or unsalted butter)
4 TBSP water
3 tsp vinegar
1 egg, beaten
optional - a little cinnamon

Mix flour and salt. Cut in shortening/butter until pea-sized lumps are formed. Gradually stir in water, vinegar, and egg and stir just until dough forms a ball. Roll out on floured cutting board.
For pre-baked pie crust, bake at 475 degrees for 8-10 minutes until light golden brown.

Fruit Mousse with Fruit Gel Topping

Fruit mousse:
2 c fresh or frozen (defrosted) fruit
1 packet (1/4 oz) plain gelatin
3 TBSP lemon juice
1/2 c sugar
2 c cold heavy whipping cream
2 TBSP sugar

Put lemon juice in small bowl and sprinkle gelatin on top. Let sit at least 3 minutes. Blend fruit in blender until smooth. Strain through fine mesh strainer into a small saucepan (use spatula to push through strainer to get all of the liquid out). You should end up with about 1 cup of liquid. Heat fruit liquid and 1/2 cup of sugar until sugar is dissolved. Add gelatin/lemon juice mixture and mix about 1 minute until gelatin is dissolved. Remove from heat and let cool to room temperature (at least 20 min). Once fruit mixture is cooled. Whip the whipping cream and 2 TBSP sugar until firm peaks are formed. Gently fold the cooled fruit mixture into the whipped cream. Place in pie pan or small custard cups and chill in refrigerator until set (about 2 hours).

Fruit gel topping:
2 c fresh or frozen (defrosted) fruit
1/4 c sugar
1 1/4 tsp gelatin
1 1/2 TBSP lemon juice (or water, or brandy)

Put lemon juice in a small bowl and sprinkle gelatin on top. Let sit at least 3 minutes. Blend fruit in blender until smooth. Strain through fine mesh strainer into a small saucepan (use spatula to push through strainer to get all of the liquid out). You should end up with about 1 cup of liquid. Heat fruit liquid and 1/4 cup of sugar until sugar is dissolved. Add gelatin/lemon juice mixture and mix about 1 minute until gelatin is dissolved. Remove from heat and let cool to room temperature (15-20 min). Pour over the prepared mousse and chill in refrigerator until set (about 2 more hours). Garnish with fresh fruit, if desired.

Crustless Broccoli Quiche

1 TBSP oil
1/2 onion, chopped
2 cloves garlic, minced
10-15 white mushrooms, sliced
1 c broccoli pieces
4 eggs
1 c mozzarella cheese
1 c swiss cheese
1/4 tsp salt
1/8 tsp black pepper
dash Tabasco

Preheat oven to 350 F and lightly grease a 9" pie pan.
Heat oil in frying pan over medium heat. Stir-fry onion, garlic, mushrooms for 2-3 minutes. Add broccoli and cook until softened.
Beat eggs in large bowl. Add cheeses, salt, pepper, tabasco. Stir in onion, garlic, mushroom and broccoli mixture.
Pour into greased 9" pie pan.
Bake 30 minutes at 350 F. Cool 10 minutes before serving.

Chocolate Chip Muffins

2 c. flour
1/2 c. sugar
1 TBSP baking powder
1/2 tsp salt
1 egg
1 c. milk
1/3 c vegetable oil
3/4 c mini semi-sweet chocolate chips
1 tsp vanilla
Optional: 1/2 tsp almond extract
Optional: 2 TBSP sugar and/or brown sugar to dust over batter

Preheat oven to 400 F.
Mix flour, sugar, baking powder and salt.
Add in egg, milk, oil, chocolate chips, vanilla, almond extract. Blend until just moistened.
Pour into 12 muffin cups.
If desired, sprinkle top of batter with sugar and/or brown sugar.
Bake for 18-20 min at 400 F.

TIP: For moister muffins use 3/4 c milk and 1/4 c sour cream instead of 1 c of milk.

Homemade Jello

2 (1/4oz) envelopes unflavored gelatin
1/2 cup fruit juice
3 cups hot fruit juice
Optional: sugar, as desired

In a large bowl combine gelatin and cold juice. Allow to sit 10 minutes to allow gelatin to soften.
Add hot juice (and sugar, if desired). Stir until the sugar is completely dissolved and mixture is clear.
Chill until set (1-2 hours). If desired, pour into individual serving dishes before chilling.

Coffee Jello

2 (1/4oz) envelopes unflavored gelatin
1/2 cup cold coffee(or Kahlua)
3 cups hot coffee
1/3-1/2 cup sugar
1 pinch salt

In a large bowl combine gelatin and cold coffee (or Kahlua). Allow to sit 10 minutes to allow
gelatin to soften.
Add hot coffee, sugar and salt; stir until the sugar is completely dissolved and mixture is clear.
Chill until set (1-2 hours). If desired, pour into individual serving dishes before chilling.
Serve with sweetened whipped cream.

Peanut Butter Banana Smoothie

1 banana

1/4 c peanut butter

3 ice cubes

drizzle of honey

1/4 to 1/2 c milk

Place banana, peanut butter, ice cubes, honey in a blender with about 1/4 cup of milk.
Blend until smooth.
Add more milk until desired thickness is achieved.

TIP: Add 1 tbsp of quick-cooking oats to make a more hardy, filling breakfast.

TIP: Add 1 tbsp chocolate syrup to make a chocolate peanut butter banana smoothie.