Churchill House B&B - Favorite Recipes

Many of our guests ask us for a copy of their favorite Churchill House recipes. Watch this page for different variations of some of our favorites! We'll try to let you in on a new one every month or so.

Ginger Snaps

Preheat Oven to 350 degrees

1 cup sugar
3/4 cup Crisco
1 egg
4 T Molasses
2 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 cup bits of carmelized ginger (opt)
Red Hots

Mix all ingredients together, except for red hots. Shape into walnut sized balls. Roll in extra sugar, and place on ungreased cookie sheet. Press flat with bottom of a glass. Press a candy red hot into center. Bake at 350 degrees for about 10 minutes, depending if you like them hard or soft. Enjoy!

"Spinach Tomato Feta Crustless Quiche"

1 cup frozen, chopped spinach, thawed and squeezed to drain
2-3 slices of sundried tomatos, soaked in water to soften, drained, and chopped
1/2 cup crumbled feta cheese (Laura's favorite is basil, tomato, feta)
1/2 cup Bisquick or other baking mix
2/3 cup milk
1/4 tsp. salt
1/4 tsp. ground pepper
1 tsp. finely chopped fresh basil, or dried basil
2 eggs

1. Heat oven to 400. Grease pie plate. Mix spinach, tomato, and feta in pie plate.

2. Blend remaining ingredients, and pour into pie plate over veggies & cheese.

3. Bake 30-40 minutes, or until knife inserted in center comes out clean. Let stand 5
minutes before cutting & serving. (6-8 servings)