Five Gables Cookbook

1. Preheat oven to 350˚. Grease a 9 inch quiche pan.
2. In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and cook until softened. Pour the mushrooms and some of the resulting liquid into a large bowl. Mix in the crushed saltines.
3. Using the back of a large spoon, press the mixture evenly over the bottom and sides of the prepared quiche pan. Sprinkle the chopped scallion over the bottom of the crust, followed by the mix of shredded cheese.
4. In a blender, or using an immersion blender, mix the eggs, cottage cheese cayenne pepper and paprika until smooth. Pour into the quiche pan.
5. Bake in the lower third of the oven for 15 minutes and then raise to the upper third of the oven and bake for an additional 15 minutes until top is lightly browned. Let set for 10 minutes before serving.

1. Preheat oven to 375˚. Grease a baking sheet or line with parchment paper.
2. Combine the milk, butter, salt and cayenne pepper in a medium size saucepan. Bring to a rolling boil while stirring frequently.
3. Slowly add all the flour at once stirring constantly. Reduce heat and continue stirring until the dough pulls away from the edge of the saucepan.
4. Transfer to bowl and let cool 10 minutes. Stir occasionally.
5. Put cooled dough in a mixer and add 4 eggs, one at a time, beating well after each to fully incorporate the egg.
6. Stir in the Parmesan cheese and the chopped chives.
7. Fill a pastry bag ( or use a plastic sandwich bag and snip the corner off) and pipe 2 inch size puffs onto the prepared baking sheet.  Brush gently with egg wash.

Bake for 22 – 25 minutes until lightly browned.

1. In a medium bowl, mix together the dry ingredients, flour through ground ginger. In another bowl, whisk together the egg, buttermilk, brown sugar and vanilla extract.
2. Stir the shredded carrots into the egg mixture and then pour over the dry ingredients. Stir gently and allow to sit for 10 minutes.
3. Heat a frying pan or griddle and grease with unsalted butter. Pour ¼ cup of batter for each pancake into heated pan and cook for 2-3 minutes, until a few bubbles form on top.  Filp and cook for another 2-3 minutes until golden brown.
4. CINNAMON SYRUP: Combine all syrup ingredients in a small saucepan and cook over medium heat. Bring to a low boil, stirring occasionally. Lower heat and simmer for 2 minutes.
5. CREAM CHEESE DRIZZLE: Using an electric mixer, or by hand, beat the cream cheese until smooth and creamy. Add the confectioners’ sugar, milk and vanilla extract and stir until well incorporated and free of any lumps.
6. To serve, arrange the pancakes on a plate, top with some cinnamon syrup and top with cream cheese drizzle. (Note: a small plastic squirt bottle works well for the cream cheese drizzle.)