FOOD ORGY!
Last night, englishlitrulz, b1uemorpho, and I made 8 quiches (from 5 recipes), and a pound cake (yes, again). We used 36 eggs, over a 1/2 gallon, a pound of sausage, a pound of butter, 2 pounds of spinach, over 3 pounds of cheese, and random other awesome stuff. MMmmmmm!
The idea was to figure out what the best quiche was so that next time we could choose the kind we liked best and just make those. We failed. They were ALL AWESOME.
The pound cake, as usual, was awesome, too. Best Recipe Ever (see below).
Pound Cake
Joy of Cooking pound cake recipe, modified from the classic pound cake recipe which was a pound each of flour, sugar, eggs, and butter.
3/4 lb (3 sticks, 1 1/2 c) butter
3 c sugar
8 eggs
4 (scant) t baking powder
1 t salt
1/2 (generous) t mace
2 (generous) t vanilla
2 T rum
1 c milk (and change)
4 c flour
Cream softened butter and sugar. Mix in eggs thoroughly. Mix in salt, mace, and baking powder. Mix in vanilla and rum. Mix in milk. Mix in flour, though it might not need a full 4 c so add in bits; batter should be thick but pourable, not only spoonable. Pour into 9x13 pan lined with parchment paper, bake at 325 or 350 until done (over an hour). It will have entire top well browned and a toothpick will come out clean...or mostly clean. Most of the time the cake will fall after it's removed from the oven.
The idea was to figure out what the best quiche was so that next time we could choose the kind we liked best and just make those. We failed. They were ALL AWESOME.
The pound cake, as usual, was awesome, too. Best Recipe Ever (see below).
Pound Cake
Joy of Cooking pound cake recipe, modified from the classic pound cake recipe which was a pound each of flour, sugar, eggs, and butter.
3/4 lb (3 sticks, 1 1/2 c) butter
3 c sugar
8 eggs
4 (scant) t baking powder
1 t salt
1/2 (generous) t mace
2 (generous) t vanilla
2 T rum
1 c milk (and change)
4 c flour
Cream softened butter and sugar. Mix in eggs thoroughly. Mix in salt, mace, and baking powder. Mix in vanilla and rum. Mix in milk. Mix in flour, though it might not need a full 4 c so add in bits; batter should be thick but pourable, not only spoonable. Pour into 9x13 pan lined with parchment paper, bake at 325 or 350 until done (over an hour). It will have entire top well browned and a toothpick will come out clean...or mostly clean. Most of the time the cake will fall after it's removed from the oven.