Baked Brie with Peaches
- 8 oz. round Brie cheese (with or without rind; removing rind from top makes dipping easier)
- 1 peach, sliced (peel if desired)
- 2 tbsp. raspberry preserves
- 1 tbsp. brown sugar
Place Brie in stoneware baker. Spread preserves evenly over cheese and top with peach slices. Sprinkle with brown sugar. Place in cold oven; set to 400°F and bake for 15-20 minutes, or until cheese softens. Serve with crackers, fruit or French bread.
Cauliflower Cheese Pie with Grated Potato Crust
- 2 cups packed grated raw potatoes
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/4 cup grated onion
- 1 cup packed grated cheddar cheese
- 1 medium cauliflower, broken into small florets
- 1 garlic clove, crushed
- 1 cup chopped onion
- 3 tablespoons butter
- 1 dash thyme
- 1/2 teaspoon basil
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup milk
- black pepper
Set the freshly grated potato in a colander over a bowl. Squeeze out the excess water. Beat in the egg, salt and grated onion.
Pat into a well-oiled pie plate, building up the sides of the crust with your fingers. Place into oven and set temperature to 400° F (never place pottery into a preheated oven). Bake 30 minutes, then brush on a little oil for a crispier crust. Bake 15 more minutes.
Meanwhile, saute the onions and garlic in butter for 5 minutes. Add herbs, cauliflower and cook 10 minutes, stirring occasionally. Season to taste with salt and the pepper.
Spread half the cheese into the baked crust (okay if it’s still hot). Top with the cauliflower mixture, then the rest of the cheese. Beat together the egg and milk and carefully pour over. Dust liberally with paprika.
Lower the oven temperature to 375° F and bake for 35-40 minutes, until pie is set and browned.
Peanut Butter Mug Cake for 2
- Two 10 oz. (or larger) mugs
- 4 tablespoons all purpose flour
- 3 tablespoons sugar
- 1/4 tsp baking powder
- pinch of salt
- 1 egg
- 6 tablespoons milk
- 3 tablespoons peanut butter
Mix flour, sugar, baking powder and salt in a mug. Add egg and milk, mix with fork until smooth. Add peanut butter, mix well to combine. Pour half the batter into second mug. Microwave each mug individually for 60-90 seconds on high (don’t overcook; check for doneness at 60 seconds).