By Request

Bad Alice is intrigued by the molasses biscuit recipe and jpdc thought the quiche thing sounded yummy so here are a couple of recipes for y'all from Easter. And if you want to try The Spouse's praise worthy B.A.H. you need look no farther than Martha Stewart.

Molasses Biscuits

Makes 10-12 regular size biscuits. Sometimes I use a 1 inch cutter for little tiny guys. If the party is of any size I double or even triple the recipe because these things are a smidge addicting, especially with ham.

2 c. all purpose flour, plus more for dusting
1 T. packed brown sugar
½ t. coarse salt
1 T. baking powder
¼ t. ground ginger
¼ t. ground cloves
1/8 t. freshly ground pepper
6 T. unsalted butter, chilled and cut in to pieces
¼ c. plus 2 T. milk
¼ c., molasses
1 T. heavy cream, for brushing

Preheat the oven to 375 with rack in center. Sift together flour, sugar, salt, baking powder, ginger, clovers and pepper. Using a pastry blender cut in butter until the mixture resembles coarse meal.

In a small bowl, whisk together milk and molasses until completely combined. Make a well in the center of the flour mixture, and add the milk-molasses mixture.

Using a fork, stir the mixture until it almost comes together. Gently bring the remaining smaller bits together with fingertips. Transfer dough to a very lightly floured surface, and pat into a flattened circle about 6 inches in diameter and ¾ inch thick. Cut dough into rounds with a 2-inch cookie cutter. Gently press the excess dough together, and cut several more biscuits. Gently press the remaining excess dough together one more time, and cut one more biscuit.

Transfer biscuits to a parchment-lined baking sheet; generously brush tops with cream. Bake until golden brown, 24-26 minutes. Place biscuits on a wire rack to cool slightly.

Crustless Onion & Zucchini Quiche

1 pound onions, peeled
1 medium zucchini, grated
3 T. unsalted butter
1 T. fresh thyme leaves
salt & pepper to taste
freshly grated nutmeg to taste
5 large eggs
1/4 c. milk
3 T. heavy cream

Preheat oven to 425 degrees and butter a 10 1/2 inch baking dish.

Cut onions in half lengthwise, put cut side down and slice crosswise into very thin slices.

In a large skillet, combine the onions, butter, thyme, salt, pepper and nutmeg. Begin sweating the onions over moderate heat. You want them to soften but not to brown. After about 4 minutes add the grated zucchini and cook for another 4-5 minutes. Taste for seasoning.

Crack eggs into a medium-size bowl and whisk just to blend. Whisk in the milk and cream.

Place vegetables in the prepared baking dish and smooth out with the back of a spoon. Pour the egg mixture over all. Season with a little more pepper and nutmeg. Bake in center of oven until top is golden brown and custard is firm, about 30 minutes. Test for doneness by inserting the tip of a knife in the center of the quiche. If it is done the knife will come out clean. Don't underbake.

Let sit for about 5 minutes before serving.