Quiche, cookie bring back memories


June 15, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

A cookie and a quiche take top billing in taste. Joan Bourquin of Severna Park requested a recipe for Copper Mountain Quiche, which, she notes, "appeared in the Sun Magazine years ago."

Susan Forsberg of Baltimore and Claire Albert of Columbia sent in identical recipes for the quiche. Ms. Albert writes that she cut it from The Sun several years ago and was glad to be reminded of it. "It is as good as ever," she wrote.

Copper Mountain Quiche

Makes 8 servings

1/2 cup butter

4 ounces cream cheese

1 cup plus 2 tablespoons all-purpose flour

1 pound fresh spinach, washed and trimmed or 1 package (10 ounces) frozen chopped spinach

1 cup grated Cheddar cheese (4 ounces)

1 cup grated Swiss cheese (4 ounces)

3 eggs, lightly beaten

1/2 cup mayonnaise

1/2 cup milk

10 slices bacon, crisply cooked and crumbled (Ms. Forsberg substitutes an equal amount of ham for the bacon)

8 ounces fresh mushrooms, sliced

1 bunch green onions, trimmed and sliced.

Heat oven to 350 degrees.

Combine the butter, cream cheese and 1 cup of flour in a small bowl. With a pastry blender or fork, cut the butter and cheese into the flour until crumbly. Place mixture in a pie plate or quiche pan and press evenly to form a crust. Refrigerate.

Cook spinach in a covered saucepan until just tender. Drain well and chop. Drain again on paper towels.

In a large bowl, combine spinach with the 2 tablespoons of flour and the remaining ingredients and mix well.

Pour this egg-vegetable mixture into the chilled pastry shell and bake for 1 hour or until set. Serve hot or divide into individual wedges and freeze for later use.


Rochelle L. Owens of Baltimore requested a molasses cookie recipe similar "to the Archway brand."

Her answer came from Helen M. Dale of Bel Air, who wrote, "I've searched from Maine to Texas trying to duplicate Archway cookies. This one is very close."

Dale's Molasses Cookies

1 cup Crisco

1 cup sugar

1 cup molasses

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ginger (if desired)

2 teaspoons baking soda

1 cup sour cream

3 1/2 cups flour

Cream sugar and Crisco together. Add molasses, cinnamon, allspice, ginger, baking soda and sour cream blending all in an electric mixer. By hand, stir in flour. Dough will be very soft so work in as little extra flour as possible to handle. Extra flour alters flavor. Place in freezer 30 minutes or overnight.

Roll out small amounts on a floured surface, cut and sprinkle with granulated sugar. The dough can be made into rolls before freezing and then sliced when chilled.

Bake at 350 degrees for 10 to 12 minutes. Do not overbake.

Recipe requests

* John Steadman of Stevensville would like to have a recipe for waffles that "are the good kind. Those made from scratch and not from mixes and such," he says.

* Sonya Davis of Baltimore sent the cover of a diet cookie treat called Chocolate Rocky Road that is made predominantly with egg whites, powdered sugar, granulated nuts and cocoa. It contains no fat, low sodium and is only 18 calories per serving. "I would love a recipe for this type of cookie," she wrote.

* S. F. Chapman of Odenton would like a recipe for a Danish that "I had in Cleveland from the corner bakery which was made with cheese and was delightful. They were much less sweet than what you usually find and the filling was slightly grainy rather than creamy and was put in the center of a flaky pastry square and the two opposite corners of the square were folded on top."

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

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