Yield: 12

Ingredients:

2 each eggs

½ teaspoon salt

1 pinch nutmeg

1 pinch black pepper

1¼ cup flour

1 cup milk

½ cup canola oil or more traditional beef fat

Method:

Preheat the oven to 425f degrees

Whisk the eggs, salt, nutmeg, and black pepper until foamy

Add the flour and stir to incorporate

Add the milk in a thin stream while mixing with wooden spoon until well combined. Let dough rest in a cool place for 30 minutes

Place some of the oil or fat in the bottom of each cavity of a pop-over pan

Place the pan in the oven and heat until sizzling. Remove from the oven.

Add 3-4 tablespoons of ice cold water to the batter. Stir a few more times until combined

Carefully pour the batter ⅔ full into each cup of the hot pan

Bake for 15-minutes at 425f then lower heat to 400f degrees and bake for an additional 15-minutes. Remove from the pan and enjoy with your favorite jams, butters as breakfast or a side with steak.

Yield: 6 servings

Ingredients:

¾ cup chopped center cut, thick bacon

1 each large leek, sliced thin, green and white parts, cleaned thoroughly!

⅔ cup whole milk

¼ cup heavy cream

6 each large eggs

pinch freshly grated nutmeg

Season salt and pepper

1 cup Gruyere cheese, grated

1 each pre-made pie shell or pie dough to fit a 10-inch pie shell (Rosemont Market makes an incredible pre-made pie dough)

Method:

Preheat your oven to 350F degrees.

Heat a large frying pan on medium heat. Slowly cook the bacon until it's nicely browned. Transfer the bacon to a paper towel lined plate to drain.

Using the rendered bacon fat in the frying pan, cook the leeks on medium heat until they are tender.

Mix the bacon and leeks together and reserve.

Make the custard mixture by whisking together the milk, cream, eggs, salt, black pepper, and the nutmeg.

Roll and place pie dough in a pie plate or use pre pre-made, unbaked pie shell.

Evenly spread the bacon and leek mixture in the dish and top it evenly with the grated gruyere cheese.

Pour the custard over the cheese, bacon & leek mixture. Bake for 35-minutes, until the center is set. Remove from the oven and let rest for 20-minutes before cutting.

Cut the quiche into 6 pieces.

Enjoy!

Yield: one 8x8 pan

Ingredients:

14 ounces sweetened condensed milk 

1/2 cup creamy peanut butter

2 cups white chocolate, chopped 

½ cup dark chocolate, chopped 

½ cup milk chocolate, chopped

2 tablespoons creamy peanut butter

2 tablespoons heavy cream

2 tablespoons creamy peanut butter, melted

Method:

Place the Sweetened Condensed Milk, peanut butter, and white chocolate in a bowl over a double boiler on the stove top. Melt the ingredients until well combined. Remove from the double boiler but keep warm.

In another bowl, place the dark chocolate, milk chocolate, peanut butter, and the heavy cream, place the bowl on the double boiler on the stove top. Melt the ingredients until well combined.

Pour half the peanut butter fudge on the bottom of an 8×8” pan lined with parchment paper and sprayed with oil.

Top with half of the melted chocolate cream mixture, followed by the other half of the peanut butter fudge.

Top with the other half of the melted chocolate, and with the melted creamy peanut butter, using a knife or spoon to swirl it around.

Refrigerate the fudge for at least 4-hours before serving.

Enjoy with coffee or cold, local milk.