first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed the recipe, or
the history of the recipe, have either become blurred
or disappeared over the years but the recipes are still
worthwhile either in their own right or for the inspiration
they might give.
recipe was provided by Cindy Hartlin from Oakville,
Baked Quiche Shells
2 lg Eggs
1/2 c Granulated sugar
1 1/2 c Whipping cream
2 ts Cinnamon
1/3 c Raisins
2 lg Green apples (Golden Delicious or Granny Smith)
Juice from 1/2 lemon
1/3 c Blanched almonds
1 3/4 c All-purpose flour
1 ts Salt
1/2 c Cold butter
1/3 c Ice water
medium bowl, beat eggs with sugar until thick and
in cream, cinnamon and raisins.
apples, grate coarsely, then toss with lemon juice
and stir into egg mixture.
into 2 quiche shells.
in 375ºF oven for 25 minutes.
from oven and arrange almonds on top.
to oven and bake 15 to 20 minutes longer or until
Makes two 8 inch quiches. May be frozen after baking.
Let thaw for 1 hour or overnight in refrigerator,
then reheat in 300ºF oven for 10 to 15 minutes. Serve
Any standard pastry recipe may be used instead.
flour and salt in container of food processor fitted
with metal blade.
butter into pieces and add to flour.
with about 5 on/off motions until butter is about
the size of peas.
processor running, add ice water and process for about
5 seconds, just until mixed. (Alternatively, place
flour and salt in large bowl; using pastry blender
or 2 knives, cut in butter until mixture resembles
coarse meal. Add water, a little at a time, mixing
with fork until dough gathers into ball.)
dough in waxed paper and refrigerate for 2 hours.
dough out on floured board and line two 8 or 9 inch
quiche pans or pie plates.
pastry all over with fork.
in 400ºF oven for 20 mintues.
makes a crisp pastry. The quiche shells can easily
be removed from the quiche pans, then wrapped and
Canadian Living Merry Christmas Cookbook