Butterscotch Cake

There is just so much I can say about this cake.  I joke this cake is a 'secret family recipe'.  The smell of this cake permeates my memories of growing up.  This may just be the only food item my father knows how to use an oven for, although the recipe is from my mother's side of the family.  When I was in 1st grade and we had to demonstrate how to do something to the class, and I taught them how to make this cake.  My brother and sister can also make this cake and have made this cake.  Wars have been started and ended over this cake.  What else can I say? Make it, you're gonna love it!

Ingredients
-2 cups milk
-1 box 'Cook & Serve' butterscotch pudding mix (NOT instant)
-1 box yellow (vanilla) cake mix
-1 bag butterscotch chips (go for the more expensive ones)

Step 1: Preheat the oven to 325 degrees.  Grease a 13x9 inch pan with non-stick cooking spray or a little oil.
Step 2:  Mix the milk and pudding mix into a medium saucepan and cook over medium heat until thick and bubbly, stirring constantly (basically, follow the directions on the pudding box).
Step 3: Remove the pudding from burner, and stir in the cake mix.  It will be lumpy, don't worry though this doesn't matter.
Step 4: Pour this mixture into the 13x9 inch pan.  You may have to spread it out a little with a spoon because it will be thick
Step 5: Sprinkle the butterscotch chips over the top of the cake and put it in the preheated oven.
Step 6: Bake approximately 25-30 minutes, until the top is all melty and starting to turn a golden-brown

*I would just like to point out that this recipe has no eggs in it, so you don't have to worry about eating the batter!! woohoo!!
**If you're like me and never have milk ( you definitely need cows milk for this), I just made it the other day using powdered milk and you couldn't tell the difference!

Garlicky Kale Quiche

I've been making a version of this quiche every since I started signing up for farm shares.  This is my favorite way to use up a ton of leafy greens.  This recipe calls for kale but you could easily substitute whatever greens you have (dandelion, collard, etc.)  And don't worry, the crust is easy! no rolling necessary!

Photo credits: Tobin Curran

Crust
    *1 cup wheat flour
    *1/2 cup flax seed meal
    *3/4 tsp salt
    *1/2 tsp garlic powder
    * 2 Tbsp cold milk
    * 1/2 cup olive oil

Sift four and salt. Combine oil and milk. Combine with flour mixture. Mixture will be crumbly.  Finger mold dough around pie pan. Bake a 375 for 20 minutes.  While the crust is baking, prepare the filling.


Filling
Vegetables
    *2 Tbsp Olive Oil
    *1 medium onion, finely diced
    *1/4 tsp salt
    *Bunch of kale, washed and chopped, tough stems removed
    *1 tsp balsamic vinegar
    *2-3 cloves garlic, finely diced or pressed

Egg
    *10 eggs
    *1/8 tsp fresh ground black pepper
    *1/8 tsp cayenne pepper
    *1/4 tsp salt
    *1 tsp dried basil

Topping
    *1 tomato, thinly sliced
    *1/2 cup shredded cheese


Combine oil, onion and salt in saucepan and cook over medium heat until onion is translucent, approx. 5 minutes.  Add kale and cook until wilted.  Add balsamic vinegar.  Turn off heat and add garlic, stir and set aside.

Whisk together eggs and spices.

Spread kale-mixture across the bottom of the baked pie crust.  Pour egg mixture over kale.  Cover with slices of thin tomato and shredded cheese.  Sprinkle with more basil.

Bake at 375 degrees for 30-35 minutes, until cheese is golden brown and egg is set.

Great served with a side of sweet potato homefries!