SemiPro Baker and Jam Expert

If you think your jam is better than mine, no it isn't. If your name is Suzanne Bittle DNI.

[judysjams]

Mini Quiches

Hello tumblr! 

Although jams are my specialty I love a good breakfast dish and these mini quiches are perfect. I also have a couple of sons who play football so they appreciate a protein-filled breakfast. This recipe is perfect to make in advance and reheats in the microwave surprisingly well. You can add any fillings you want as long as you precook them but this recipe is for my favorite onion/spinach/goat cheese filling!

(This can also be made gluten-free!)*

Ingredients:

2 pie crusts (I always make my own but store-bought works too)

2 tablespoons olive oil

¼ white onion (diced)

2 teaspoons garlic

1 cup raw spinach (chopped)

1 teaspoon dried basil (or 1/4 cup fresh basil chopped)

½ teaspoon dried parsley 

Salt and pepper to taste

4 eggs

1 cup whole milk

⅓ cup goat cheese

Instructions:

Preheat oven to 375. Spray a muffin tin with nonstick spray.

In a pan heat the olive oil on medium heat. Add the onion and cook until onion is translucent. Add the garlic and cook just until it starts to brown. Add the spinach and spices and cook until spinach is wilted. Add salt and pepper to taste. Remove from heat.

In a medium sized bowl whisk the eggs with the milk. Add the spinach and onion mixture and stir.

Cut the pie crusts into 12 even sections and press into the base of each muffin cup. Divide the goat cheese evenly among the cups. Pour the egg mixture into the cups dividing the mixture evenly. Sprinkle extra goat cheese on top if desired. 

Place in a preheated oven and bake for 25-30 minutes or until a toothpick comes out clean and the tops are lightly browned.

Cool completely before storing. To reheat warm in the oven or microwave on top of a paper towel for 30 seconds.

Enjoy!

*To make this gluten free you can use gluten free pie crusts or omit the crust entirely. If omitting the crust, add an extra egg and reduce the milk to ⅓ cup. Reduce baking time to 20-25 minutes. 

[judysjams]

Aunt Judy do you have pictures of Eric when he was little? we need them for a hockey project ;)

Sure do honey!

Wasn’t he such a cute baby?

[judysjams]

Creme Brûlée

Now, I don’t know about the rest of y’all but I used to think creme brûlée was reserved for rich people in fancy restaurants. It turns out its actually something that’s easy to make at home! (You don’t even need a butane torch!*)

Ingredients:

2 cups (480 ml) heavy whipping cream 

1 ½ tablespoons vanilla extract

6 egg yolks

⅓ cup (70 g) granulated sugar (+ 2 tablespoons (25 g) for topping)

Instructions:

Preheat oven to 325. Start boiling a pot of water. 

In a large bowl whisk together the egg yolks and sugar until well blended.

In a saucepan heat the heavy whipping cream over medium heat, stirring occasionally, until the cream starts to bubble around the edges. Remove from heat and stir in the vanilla extract. 

Slowly pour the warm cream into the egg mixture whisking well as you pour. Using a spoon, remove the foam from the top and discard.  

Pour the mixture through a fine mesh strainer to remove and cooked egg pieces, then divide the mixture evenly between 4 6 oz oven safe dishes/ramekins. 

Carefully place the ramekins in a baking pan or two loaf pans and pour the boiling water into the pan until the water reaches about halfway up the ramekins. Be careful not to get any water in the ramekins. 

Place the pan in the preheated oven and bake 35-45 minutes until the edges are set and the center still jiggles a bit. Remove from the oven and using tongs or pot holders, carefully remove the ramekins from the pan and place on a wire rack to cool. 

Once cooled, cover with plastic wrap and place in the fridge to chill for at least 4 hours or overnight. 

Once chilled, remove from the fridge at let sit at room temperature for at least 20 minutes. Then add sugar to the top of each one, shaking around to form an even layer that completely covers the custard. Using a small butane torch, carefully caramelize the sugar. 

Enjoy!

(*No butane torch? No problem! Set your oven to broil. Place the chilled ramekins on a baking sheet and place under the broiler. Leave the oven door ajar and watch for the sugar to caramelize. Then remove from the oven and let the cool, then return to the fridge for at least 30 minutes.)

[judysjams]

I know I’ve posted about Bad Bob on here before and I have exciting news! His son is coming down to Madison to visit my nephew for the Fourth of July! I hear he looks exactly like his father, so we’ll see. My sister is going a little crazy preparing things and I’m making my best potato salad.

[omgdexnursey]

Hi! I saw your post about Samwell RP blogs. Could you link them, please? I can't find them, but they sound great :)

i don’t know all of them that well but i can tag one and the rest of you please either reblog or tag yourselves so this gets passed around!

@the-samwell-swallow

[judysjams]

One cannot deny that God did excellent work with this man.  

(And I can hardly believe that little baby is playing college hockey with my nephew now!)

[judysjams]

Bad Bob Zimmermann was commenting on the NHL game tonight! Now I’m not much for ice hockey as a Georgia woman, but that is one handsome man. He’s certainly aged well too! (My sister and I may have had a poster of him in our room growing up). 

[judysjams]

Now, I’m not one to start unnecessary drama but sometimes people need to be put in their place. If your jam was better I wouldn’t have won, and your son wouldn’t be using my recipe. 

[ittybittyblogger]

Aunt Judy, please do not start another tense Thanksgiving cold shoulder showdown this year, Mama wouldn’t look me in the eye for days

[judysjams]

If your mother would simply accept defeat it wouldn’t be a problem. Also its good to hear from you Dicky! You should call you dear aunt more often.

[judysjams]

Butternut Squash and Potato Galettes

by judysjams

Hey y’all, someone wanted the recipe for the galettes I posted a photo of and here it is!

Crust:

2 ½ cups flour

1 teaspoon salt

Dash of sugar (optional)

1 cup butter (cut into pieces)

1 tablespoon apple cider vinegar

3-7 tablespoons ice water

1 egg (for egg wash) 

Whisk dry ingredients. Cut in the butter until butter is pea-sized pieces and covered in flour. Add the apple cider vinegar and 3 tablespoons of ice water and mix. Slowly add more ice water mixing gently until dough starts to stick together. Work the dough into a ball and split into two. Press into discs. Cover both in plastic wrap and chill in the fridge for 1-2 hours or overnight.

2 hours before you want the galettes to be ready, prepare the filling (below).

When your filling is ready keep the oven preheated to 400F. Roll out the discs on a lightly floured surface into two circles ~9in in diameter. Whisk the egg with a little water and brush the top of each circle with the egg wash. Place the filling in the middle of each circle leaving ~2 inches of dough around the edge. Fold the dough up over the edges of the filling overlapping each fold so the filling can’t spill out. Brush the edges of the dough with the egg wash. Place the galettes on ungreased baking sheets and bake at 400F until crust is golden brown, 30-40 minutes.  

Butternut Squash Filling:

1 butternut squash

¼ white onion (diced)

1 tablespoon garlic

½ teaspoon sage

½ teaspoon rosemary

Salt/pepper to taste

Olive oil

¼ cup goat cheese 

Preheat oven to 400F. Wash and peel the butternut squash. Remove the seeds and cut into bite sized chunks. Toss with olive oil and a dash of salt. Bake in the oven until squash starts to soften, 20-25 minutes. 

While the squash bakes, cook the rest of the filling. Add 1 tablespoon olive oil to a pan and heat to medium-low heat. Add the diced onion and cook until they start to soften. Add the garlic and other spices and cook until the garlic starts to brown. Remove from heat. 

Add the squash to the onion mixture and add the ¼ cup goat cheese leaving a bit to sprinkle on top. 

Potato Filling:

1 large white potato

¼ white onion (diced)

1 tablespoon garlic

½ teaspoon thyme

½ teaspoon rosemary

Salt/pepper to taste

Olive oil¼ cup grated parmesan cheese Preheat oven to 400F. Wash and peel potato. Cut into thirds then cut into slices 1/8in thick. Toss with olive and salt. Bake in the oven until potatoes start to soften but not brown, 15-20 minutes. 

While the potatoes bake, cook the rest of the filling. Add 1 tablespoon olive oil to a pan and heat to medium-low heat. Add the diced onion and cook until they start to soften. Add the garlic and other spices and cook until the garlic starts to brown. Remove from heat. Add the potatoes to the onion mixture and mix with the grated parmesan cheese leaving some to sprinkle on top. 

Enjoy :-)

[judysjams]

When you find out your nephew has been sending jam he made with your recipe to NHL players it’s very exciting!

[judysjams]

I just found out he has been lying to his mother and telling her it’s her recipe. I might be offended if it wasn’t the only option for him to keep the peace. For all that I love my sister she hasn’t taken losing the jam war lightly.

[judysjams]

I just learned the word “stan”, how fun! This is a Galette Stan Blog.

I know some of my family members are more partial to pies but I always love a good galette. Here are a couple I made the other night:

The top one is potato and parmesan, and the bottom one is butternut squash and goat cheese. What do y’all put on your galettes?

[judysjams]

Now, I’m not one to start unnecessary drama but sometimes people need to be put in their place. If your jam was better I wouldn’t have won, and your son wouldn’t be using my recipe. 

[judysjams]

Hey, it’s your nephews teammate again, just wanted to know if you had anymore recipes besides jam. Thanks!

Hi honey! Oh boy, do I have recipes besides jam!

Here’s my puff pastry dough recipe that I’ve been making a lot lately:

2 ¼ cups flour

A dash of sugar

1 teaspoon salt

1 cup (2 sticks) cold butter

(use frozen butter if using a box grater instead of a pastry cutter)

⅓ cup ice water

1 eggs (for wash)

Instructions:

Whisk together dry ingredients. Cut in cold butter (or grate frozen butter). Toss lightly to mix butter. Butter should be in small pea sized chunks. Slowly stir in the ice water adding until the dough starts to stick together. Press the shaggy dough into a rough ball and cover with plastic wrap. Chill for 1-2 hours.

Unwrap dough and roll out on lightly floured surface. Dough should be about ¼inch thick. Cover with plastic wrap and chill until ready to use.

When ready use, preheat the oven to 400F. Then unwrap the dough and cut into 10 evenly sized rectangles. Whisk the egg with some water and brush the egg wash onto the bottom of each rectangle. Place your desire filling (I like chicken, spinach, and cheese!) on one half of the rectangle and fold the other half over the top. Use a fork to press all four edges of the pastry together. Poke holes in the top with the fork. Brush the top of the pastry with the egg wash. Repeat these steps until all 10 pastries are made.

Place on an ungreased baking sheet and bake at 400F for 18-23 minutes.

Enjoy!

(Also if you need help just ask my nephew. He would love someone to bake with and is very talented!)

[judysjams]

ma'am i would let you rail me

Oh gosh😳 I don’t know what kind of blog you think I’m running over here but it is not one where messages like this are appropriate. Do you really talk to strangers on the internet like this? 

[judysjams]

hey judy! you don't know who i am and i don't know you beyond your jam, but i love you

Thank you, this is so sweet! Although I am curious how you know my jam if I don’t know you. Did you buy some from the Farmer’s Market this summer?

[judysjams]

How does one reply to someone on here? A nice boy said he liked my jam in the hashtags and I think he might be one of my nephew’s teammates. 

[unfortunately-smh]

There’s a little button that looks kinda of like a loop-d-loop or more like 🔁 <- that, which you can click to publicly reply and show your followers. Or you could click on the little speech bubble which will take you to a comments area where you can talk to them there

Hope that helps :)

[judysjams]

Thank you! Gosh people on here are so polite :-)

[judysjams]

How does one reply to someone on here? A nice boy said he liked my jam in the hashtags and I think he might be one of my nephew’s teammates.