French Crepes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 cups milk
• 2 tablespoons butter, melted

Directions

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Spinach and Bacon Quiche

Ingredients

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

CREAMY Butternut Squash Soup

From the kitchen of Linda Spiker

Yum, nothing says fall like a beautiful soup! This recipe makes 4 large (OR 8 small) bowls of soup. It is sweet and creamy with just a little kick! Sometimes I will serve it in a bread bowl with a light salad.

Brie and I have made this, and it IS yummy. Go heavy when measuring the butternut squash.

3 cloves of minced garlic

1 medium chopped yellow onion

2 tablespoons butter

6-7 cups butternut squash (peeled and cubed) (buy pre-cubed butternut squash at Costco)

32 oz chicken broth

1/2 teaspoon ground black pepper

½ teaspoon dried marjoram

1/8 teaspoon cayenne pepper

8 oz cream cheese

1 cup half and half

sea salt to taste

toasted pine nuts, chives for garnish (optional)

In large pan, bring to boil broth, squash, marjoram, black pepper and cayenne pepper. Simmer for 15 minutes or until butternut squash is very tender. While squash is simmering,

saute onion in a small pan with garlic and butter till soft. When squash is soft add sautéed onions, cream cheese and half and half to squash mixture. Puree in blender until smooth. You may have to split into portions to fit your blender. Return to pot and heat thru. Do not bring to a boil again. Add salt to taste. Garnish with chives and toasted pine nuts. Yum!