Family Recipes Cookbook

The cookbook I never got around to finishing…

Lizzy’s Coffee Cake 04/11/2017

Filed under: Adrienne DeArmas,Brunch/Breakfast,Oven — dearmasa @ 9:05 AM


Preheat oven to 350°F. Butter a 9×13 baking pan.


  • 8 oz Cream cheese
  • 1 stick butter room temperature
  • 1 ¼ cup sugar
  • 2 eggs room temperature
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ – 1/3 cups milk room temperature
  • 1 cup dried cranberries (optional)
  • ¾ cup pecans


  • ¼ cup flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 3 Tbls butter melted


Cream together cream cheese and softened butter. Beat in sugar until well combined then add eggs one at a time and vanilla until well combined.

Combine dry ingredients. Add these alternately with milk to cream cheese mixture. Add cranberries if desired.

Spread thick batter into prepared pan, sprinkle pecans evenly on top of batter, then crumble topping evenly on top of pecans. Bake for 35 minutes.


Savory French Toast 12/13/2011

A happy accident, I had some garlic bread from Costco, 3 eggs, a jar of sweet onion jam, and 5 people for breakfast. Leave the syrup in the fridge, and enjoy.

What I really need to make this Food52-worthy is a recipe for garlic bread 😉 Wendy?


TradeWinds Caribbean chicken salad 07/18/2011

Filed under: Adrienne DeArmas,Brunch/Breakfast,One Dish Meals,Salads — dearmasa @ 2:17 PM

Caribbean chicken salad
Serves 10 4 cups diced cooked chicken breasts
½ cup thinly sliced celery
½ cup finely spring onion ( green part )
2 cup grapes, halved
1 can heart of palm, sliced
1 cup mayonnaise
1 cup sour cream or 2 small tubs natural yogurt.
1 cup mango chutney
1 tblsp curry powder
Romaine (or other) lettuce leaves Toss together first five items, Mix mayo, cream, chutney and curry powder. Gently toss dressing with the chicken mixture. Cover and chill before serving. To serve line a large platter with lettuce leaves; mound the salad in the center and garnish with parsley sprigs and avocado slices (drizzled with lime).


Whatever You Feel Like Strata or Quiche (based on Rachel Ray’s Basic Quiche recipe) 08/18/2010

Filed under: Adrienne DeArmas,Brunch/Breakfast,Main Course,One Dish Meals,Oven — dearmasa @ 5:33 AM
    • 6 eggs
    • 1 2/3 cup whole milk
    • 1-2 cups shredded cheese (any kind or a mix)
    • 2-3 tbs. spice/seasoning of your choice
    • salt/pepper to taste
    • 1/2 tsp. cayenne pepper (optional)
    • 1 medium onion, chopped
    • 4-5 cloves garlic, minced
    • “Additional Ingredients” (see below)
    • Quiche: 2 pie crusts (store-bought is fine) or Strata: 1-2 cups shredded bread, preferably stale

Pre-heat the oven to 425ºF.

If you’re going to make a strata, coat an 8×8 baking dish with butter or olive oil and shred bread into bite-size pieces. If you’re going to make a quiche, this recipe will make 2, so have two pie shells ready.

In a skillet, add 1-2 tbs. of olive oil and saute onion over low heat to soften, about 5 minutes. Add garlic, continue to saute for 2-5 minutes. Add additional ingredients as desired, e.g. kale/spinach/artichokes/mushrooms or bacon/sun-dried tomatoes/black olives – whatever you like. I tend to use whatever is in season and in my fridge, but you can use just one ingredient if you like. You’ll want to end up with roughly 1-2 cups of filling. Add your seasonings as you saute. Consider adding a splash of wine at the end for an extra touch.

For strata: in the baking dish, layer the bread, then filling, then cheese until you fill the baking dish, but leave about 1/2″ from the top edge. Make sure cheese is your top layer. Put eggs and milk in a blender and blend on medium speed for about 30 seconds. Pour over your layers. Press down if needed to cover all ingredients with egg/milk mix.

For quiche: layer cheese and filling in pie crusts until no more than 3/4 full. Put eggs and milk in a blender and blend on medium speed for about 30 seconds. Pour over your layers. Place pies on a baking sheet to protect your oven.

If you need more egg/milk combo, just make more. If you have extra, scramble for a snack 😉 After a while, you’ll figure out the portions that work for you.

Bake for 30 minutes. Remove and let cool for 15 minutes.


Egg & Cheese Breakfast Casserole 03/04/2010

Filed under: Brunch/Breakfast,Oven,Shana Grasso — dearmasa @ 8:37 AM

From Shana Grasso:

Fill the bottom of your casserole dish with bread ( the whiter and cheaper the better, I use Bunny bread for this!)Layer with slices of american cheese  For a 9X13 casserole crack about 10 eggs, add milk and mix,  add one small ( proabably 6 or 8 oz) can of Rotel.  Onion salt, Lawry’s and pepper to taste and pour in.  ( it should cover the bread, if not add more egg mixture)  Sprinkle with shredded cheddar or mexican mix cheese and bake 30 minutes at 350.  You can make this any size!


Crustless Spinach Quiche 12/28/2009

Filed under: Adrienne DeArmas,Brunch/Breakfast,Main Course,One Dish Meals,Oven — dearmasa @ 6:23 AM
Made for RSC Contest Numer 11, January 2008. This Spinach Quiche has an extra dimension to it… Wine ! It’s a Grown Up sophisticated version that has oodles of flavour with simple ingredients and, allows the hostess to appear to have worked for hours, when in reality, it throws itself together so easily, that it could almost be embarrasing if anyone cottened on. With this recipe and it’s French influences you can take your fork, close your eyes and imagine yourself in sunny Provence what ever the weather where you are today.

1¼ hours | 15 min prep


  1. Preheat the oven to 375 F (190 C).
  2. Pour the white wine into a very large saucepan, or soup pot. Add the peeled and sliced shallots, salt and pepper, and gently saute until they begin to soften.
  3. Add handfuls of the fresh spinach and keep turning it over as it cooks, you want to gently wilt it and have it reduce to about half it’s volume, but NOT to be cooked down to mush. This should only take about 2-3 minutes for all of the spinach.
  4. Pour all of the spinach/shallot mixture into a large mixing bowl, and let cool a little. (You will have some wine left in the bottom of the pan, and yes, it goes into the mixing bowl too).
  5. While the spinach is cooling, beat the five eggs in a seperate bowl.
  6. The add the flour to the spinach mixture and mix it in well, then add the Gouda cheese, milk, the finely diced sundried tomatos, and finially the beaten eggs. Mix well.
  7. Pour the mixture into a shallow quiche dish approx: 11 inches x 1 1/2 inches deep (27 cm x 4 cm deep) that has been sprayed with a small amount of baking spray.
  8. Sprinkle the un-toasted pine nuts on the top of the quiche and bake at 375 F (190 C) for between 45-55 minutes. To test that it is cooked, a wooden skewer should come out clean and the top will be a little puffed up and golden brown.
  9. Serve warm and enjoy the sublety of the wine flavours as they compliment the rest of the spinach quiche.

Apple, Blue Cheese & Bacon Cheesecake

Filed under: Adrienne DeArmas,Appetizers,Brunch/Breakfast,Oven — dearmasa @ 6:02 AM


  • Nonstick vegetable spray
  • 1/2 cup freshly grated Parmesan cheese, divided use
  • 1/2 pound bacon, cooked, drained, and crumbled (reserve 2 Tablespoons of fat)
  • 1 onion, diced
  • 2 apples, peeled, cored, and diced
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper to taste
  • 32 ounces (4 large blocks) cream cheese, at room temperature
  • 5 eggs
  • 3 Tablespoons wine vinegar
  • 1/4 cup whiskey
  • 12 ounces blue cheese, crumbled
  • 2 Tablespoons minced chives
  • Sliced fresh apples, toast wedges, and/or assorted cocktail crackers


Preheat oven to 200 F. Coat a 9-inch springform pan with vegetable oil spray. Dust with 2 tablespoons of the Parmesan cheese. Set aside.

Saute onion in bacon fat until softened and translucent. Add apples and garlic and continue to saute over medium heat an additional 2 to 3 minutes until apples begin to soften. Remove from heat and season with salt and pepper. Let cool.

Beat the cream cheese in a large bowl until smooth. Add eggs, wine vinegar, and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese, and chives by hand.

Pour batter into prepared pan and place in the preheated oven. Let bake overnight for 8 to 9 hours (timing is not critical). It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least 1 hour.

Cover the top of the cooled cheesecake with plastic wrap. Place an inverted plate over the top, turn it over, and remove the pan. Refrigerate the upside-down cheesecake at least 1 hour. Reinvert the cheesecake and remove plastic wrap. Cover and refrigerate 1 hour.

To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, and/or cocktail crackers of choice.

Yield: 10 to 12 servings