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Recipes I've Shared:

Grandma's Crustless Quiche

My grandmother's recipe for a crustless quiche. Makes a fine lunch or light dinner when paired with a salad and/or a bowl of soup. It also makes a nice side dish for a breakfast or a brunch if you slice it into eighths rather than fourths.

This recipe can be easily adjusted by replacing the Swiss with whatever other cheese you may desire, and by replacing the broccoli with another vegetable. Turkey bacon or diced reduced fat sausage also make a delightful addition.

The original recipe calls for 1/2 cup of chopped onion. I have omitted this because I do not like onions, but feel free to add it back in. You would add the onion to the pie plate with the broccoli and the swiss.

The recipe calls for whole large eggs. You can replace any of the whole eggs with an appropriate quantity of egg white if you so choose, although I personally prefer the taste and texture you get if you leave in at least two whole eggs.

Grandma's Pumpkin Cranberry Bread

My grandmother's pumpkin cranberry bread is a big favorite at holiday time. I have modified it to add whole wheat flour, to boost fiber and nutrition. This is a dense, moist, rich bread, and I find that people do not notice the substitution even if they dislike whole wheat flour.

It's not the most diet conscious food on earth, but I enjoy it once or twice a year at the holidays, and a serving--half a thick slice--is about 116 calories.

It freezes very well when wrapped in aluminum foil and placed in an air-tight plastic bag, for up to three months.

The bread is kosher paerve, and could easily be made vegan with egg substitutes. My grandmother uses Energ-G Egg Replacer when making it for my vegan aunt and uncle to good effect.

Hot blueberry maple pancake topping

I wouldn't do this every day, but sometimes you just want something fruity and sweet on top of your pancakes. This is my favorite way of topping pancakes when I want something sweet on them.

Veggie-Full Marinara Sauce

I hate pasta. Sadly, my husband could live off it. This recipe was born out of my need to make a very hearty pasta sauce so that I would have plenty to eat even without wanting to eat a lot of noodles--plain jarred marinara sauce just wasn't cutting it, though I'm lazy so I use it for my base. It's been a hit among my friends and extended family, as well as becoming my husband's very favorite recipe. I still don't like pasta, but even I think this sauce is pretty darn good!