The other day I mentioned I'd made cheddar biscuits (kind of similar to the Red Lobster ones, if you know those), and lembeau asked for the recipe. Which, okay. Once upon a time I had an actual!fax recipe from a 4-H cookbook for a cheese quick bread that was really moist and delicious. Except I can't find it anywhere. It's probably at my mother's, or in a ( Read more... )

Thank you to you guys who commented on the all important milk in the quiche question the other day! I finally made it, using the 2%. I used this recipe, minus the thyme and plus half a sauteed onion, and it came out perfectly! Not watery or greasy, and it's not overly rich as quiche goes. (I mean, it's still eggs, butter, cheese and bacon.)

Yay!