Sarah’s Quiche Lorraine– Maledicus: The Investigative Paranormal Society, Book 1 by Charles F. French

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Sarah Franklin, Roosevelt’s deceased and beloved wife, in my horror novel Maledicus: Investigative Paranormal Society Book I was an excellent and accomplished cook.  In some ways, besides being a horror novel, this is also a love story about a man who so loved his wife that even years after her death, he has not stopped grieving for her or loving her.  He still wears their wedding band, and he still misses her every day when he wakes up in an empty bed.

Sarah enjoyed cooking for him and making dishes that he would never have attempted himself. One of his favorites was her Quiche Lorraine.  This is Sarah’s version of a traditional dish. Her recipe follows:

*Use either a premade 9 inch pastry dough, or make it from scratch.

Ingredients for crust:

– 1 cup all-purpose flour

– 1/3 cup shortening

– pinch of salt

– 3 tablespoons cold water

Directions for crust:

Mix salt and flour in a bowl. Add the shortening, using a pastry blender, until the pieces  are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, and toss with a fork until all flour is moistened

Shape the flour into a single ball. Then, form it into a flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until the dough is firm and cold but still malleable.

Preheat oven to 425° F. With floured rolling pin, roll the pastry into a round form 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold the pastry into fourths; place into dish. Press against bottom and side.

Line the pastry with a double thickness of foil.  Press the foil gently onto the side and bottom of the pastry. Let the foil extend over edge of pie dish. Bake for 10 minutes. Carefully remove foil, and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If the crust bubbles, gently push bubbles down with back of spoon.

After the piecrust has been made,

Ingredients for the Quiche:

– 12 slices of bacon, fried crispy and crumbled

– 1 cup shredded Swiss cheese

– 1/3 cup chopped scallions

– 1 and 3/4 cups light cream

– ¼ teaspoon cayenne or crushed red pepper

– ½ teaspoon salt

– ½ teaspoon sugar

– 4 eggs

Directions:

– Preheat oven to 425°

– Whisk eggs slightly, then add remaining ingredients, and whisk a bit more.

– pour mixture into pie pan

– bake for 15 minutes at 425°

– reduce oven heat to 300°

– bake additional 30 minutes

– the Quiche is ready when a butter knife is inserted into the center and comes out clean

– let the Quiche stand for 10 minutes before slicing and serving.

Enjoy!!

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(photos courtesy of Liz French)

 

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Please follow the following links to find my novel:

ebook

Print book

Thank you!

The book trailer:

Maledicus:Investigative Paranormal Society Book I

My radio interview:

interview

Roosevelt’s Bread Pudding With Whiskey Sauce

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As an affirmed anglophile, and a would be British country gentleman, even though he is a proud American, Theodore Roosevelt Franklin, the protagonist of my horror novel, Maledicus: Investigative Paranormal Society Book I, loves some traditional British foods, but he always puts his own touches to the recipes.

One of his favorite desserts is bread pudding with a whiskey sauce, in this case a bourbon sauce. While not a baker, this is a dish he has learned to make to his taste.

Ingredients: (Roosevelt emphasizes that if you make this dish, adjust the ingredients according to your tastes.)

For the bread pudding:

4 cups stale French or Italian bread, cut in small, irregular pieces

2 & 1/2 cups milk

3 eggs

1 cup sugar

1 tablespoon vanilla (extract is fine to use)

1 teaspoon nutmeg

1 teaspoon cinnamon

4-5 tablespoon melted butter

1 cup raisins

For the Bourbon Sauce:

1 stick butter

2 egg yolks

1 cup sugar

1/3-1/2 cup bourbon whiskey, depending on how strong you want the sauce to be

How to make the bread pudding:

Preheat the oven to 350 degrees

In a big mixing bowl, combine milk and the bread. Squeeze the bread until completely saturated with the milk.

Use another mixing bowl. Beat the eggs and sugar on a high speed (use electric mixer) until thick.  Add the vanilla, nutmeg, cinnamon, raisins, and butter, and stir together thoroughly.  Then add the bread to the mix and stir.

Next, let the mixture sit for around 10-15 minutes so there will be no separation during the baking. Roosevelt made this mistake the first time he tried the dish, and the result was not good.

Grease a baking dish (a spray also works well), and pour the entire mixture into the dish.

Bake about 45-55 minutes.  Check with a butter knife to see if done. Insert into the middle, and examine when taking it out. If the knife is clean, it is done.

Let it sit while preparing the bourbon sauce.

How to make the bourbon sauce:

In a mixing bowl, beat the egg yolks until they are thick. Melt the butter along with the sugar. Add the mixture to the egg yolks, and mix until thickened. Stir in the bourbon with a wooden spoon.

Serve by cutting pieces into a bowl, and pour  an ample amount of the sauce onto the bread pudding.

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Roosevelt usually eats his dessert with a glass of bourbon and a good cigar.

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Please follow the following links to find my novel:

ebook

Print book

Thank you!

The book trailer:

Maledicus:Investigative Paranormal Society Book I

My radio interview:

interview

 

 

Helen Murray’s Peanut Butter Cookies

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(https://pixabay.com)

I have shared some recipes from the three gentlemen who make up the ghost hunting group in my horror novel Maledicus: Investigative Paranormal Society Book I. These are the main characters in my novel, but there are other very important people also, and they will also share recipes with you.   Today, I wanted to offer a baking recipe from Helen Murray.

Helen Murray, one of the main secondary characters, is a high school history teacher and the guardian of her niece Helena who was named for her.  Helen became the child’s guardian when her sister and brother-in-law were killed by a drunk driver.  The child was an infant when this tragedy occurred, so she has grown to the age of 5 thinking of Helen as her mother.  One of the tasks involved with caring for the little girl that Helen embraced was baking.  Previously, she had done very little of it, but after gaining the responsibility for taking care of this little girl, whom she loved, she found a passion for baking.

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One of her simple recipes is also one of Helena’s favorite treats: Helen’s peanut butter cookies.

1/2 cup peanut butter (creamy)

1/2 cup butter–softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla (or 1 vanilla bean if adventurous)

1/2 teaspoon baking soda

1/2 teaspoon salt

1&1/4 cups all-purpose flour

Put peanut butter and butter into mixing bowl. Use medium speed, and beat until the mixture is smooth (about 1-2 minutes). Add sugar, egg and vanilla.  Use medium speed, and beat about another minute.  Scrape bowl and combine together.

Add all the other ingredients for about 1 more minute of beating.  Roll the dough into one inch balls.  Press flat with a fork into a criss-cross pattern.

Bake at 375 degrees until golden brown.  In Helen’s oven, that takes about 10 minutes.  It could vary by a few minutes.  Remove from baking sheets and let cool. This recipe will make about 33-37 cookies.

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As an extra treat, Helen sometimes will dip half the cookie in melted chocolate and add rainbow sprinkles and let them cool.

Helena always loves these!

More recipes from characters to come in the future.