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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!!  Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008.  Spike loved to cook and share her cooking with those she loved.  Sharing her recipes was the next best thing.

[Spike’s Jewish Good Eatin’ Recipes]  [Spike’s Good Eatin’ Recipe Collection]  

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[] This one is about as easy as they get. They are wonderful for breakfast as well as for snacks. []

CHEESE BLINTZE
(Joyce’s, at Lafayette Heights Clubhouse, Marion, KY)

1 cup milk
3 eggs
2/3 cup all-purpose flour
4 teaspoons margarine or butter

cream cheese
sour cream
jam or fruit sauce

In blender, whirl milk, eggs and flour until smooth (or blend milk and eggs with wire whip and flour until smooth). Let rest at room temperature for at least 1 hour (or cover and refrigerate until next day; bring batter to room temperature before cooking). Place a 6 or 7 inch crepe pan or other flat bottomed frying pan on medium heat. When hot, add 1/4 teaspoon or margarine and swirl to coat surface. Stir batter and pour in about 2 tablespoons, quickly tilting pan so batter flows over entire flat surface. If heat is correct and pan is hot enough, crepe sets at once, forming tiny bubbles (don't worry if there are a few holes). If pan is too cold, batter makes a smooth layer. Cook until surface is dry and edge is slightly brown. Then turn with a spatula until other side is brown.

To serve, spread with cream cheese and roll up. Top with sour cream and fresh strawberry sauce (or any fruit sauce or syrup desired.).

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STRAWBERRY CHEESECAKE FRENCH TOAST
(Myrtledene B&B, Lebanon, KY)

1 cup ricotta cheese
3 Tbsp powdered sugar
1 Tbsp vanilla extract
16 diagonal slices (1/3 inch) French or Italian bread
2 large eggs
1 cup milk
l 1/2 Tbsp butter
2 cups strawberries, hulled and sliced
Strawberry syrup

Stir together ricotta cheese, powdered sugar, and vanilla until smooth. Spread 8 bread slices with mixture and top with remaining slices, as with a sandwich. Mix together beaten eggs, and milk. Melt butter in frying pan over medium to medium-high heat. Dip ricotta sandwiches in egg mixture. Fry until golden brown on both sides, about 5 minutes in all. Remove onto plate and garnish with strawberries. Top with syrup.

Serves 4-8.

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[] I seem to have found mostly breakfast recipes this time. That is good – good food is welcome any time of the day (or night!). []

PINEAPPLE CHARLOTTE
(Samuel Culbertson Mansion, Louisville, KY)

10 to 12 slices of white bread, crust removed

Egg Mixture:
3 large eggs
2 cups half & half
1/2 cup granulated sugar
1 tsp. vanilla
a dash of ground nutmeg

Filling:
8 oz. cream cheese
1/4 cup granulated sugar
1 egg
1 tsp. vanilla
16 oz crushed pineapple, you can also use cooked or canned apples,
peaches or
apricot, etc.

First, arrange half of the bread in the bottom of a greased 11 by 7 glass baking dish. In a medium bowl, beat the eggs, half & half, sugar, and vanilla. Pour half of the egg mixture over the bread.

In a separate bowl, beat the filling ingredients, then pour the filling evenly over the bread on the bottom of the baking dish. Heap your pineapple (or other fruit) over the filling.

Arrange the remaining bread over the fruit, and pour the rest of the egg mixture over the bread. Sprinkle with nutmeg. This must be covered and refrigerated overnight.

In the morning, bake covered in a 350° oven for 30 minutes. Then uncover and bake another 30-45 minutes or until puffy and golden brown. Serve warm with maple syrup.

We sometimes pull the Charlotte out of the oven 5 minutes before it is done and sprinkle on shredded coconut, then finish baking. After it's out of the oven, we sprinkle on powdered sugar. Cinnamon with the powdered sugar is good if you use cooked apples (which should be tart like Granny Smith's or the Charlotte will be too bland).

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[] It’s okay to have cookies for breakfast, if you like! These ARE breakfast food, since they have orange juice in them! []

SUGAR N SPICE COOKIES
(Inn at the Park, Louisville, KY)

3/4 cup unsalted butter
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons water
1 tablespoon orange juice
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground ginger
1/4 cup cocoa
1/4 teaspoon salt
1 cup raisins
2 1/3 cup flour
1/3 cup sugar for rolling cookies

Heat oven to 350 degrees. Using an electric mixer, beat the butter with the sugar until smooth. Add egg, molasses, water and orange juice and beat until blended.

On low speed, beat the flour, baking soda, cinnamon, cloves, ginger, cocoa and salt just until blended. Add raisins and stir into batter. Refrigerate dough for two hours, then divide into fourths. On a lightly floured surface, roll each piece into a rope. Cut into 3/4 inch pieces and roll into balls. Roll balls in sugar and place on cookie sheet. Flatten with the bottom of a glass, dipping it into the sugar if it sticks to dough. Bake 10 to 12 minutes. Cool on rack.

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[] To make this a perfect breakfast, may I suggest a lovely drink? Raspberry juice with lime sherbet floating in it – or any fruit juice with any sherbet flavor. []

BAKED RAISIN FRENCH TOAST
(Gallery House B&B, Louisville, KY)

1 loaf raisin bread
6 eggs
1 cup Half & Half
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup sugar
1/2 tsp cinnamon

Topping
1/4 cup butter or margarine
1/2 cup brown sugar
1/2 cup chopped nuts

Arrange raisin bread slices in a greased 9" x 13" baking dish, overlapping the slices lengthwise. Mix the eggs, Half & Half, vanilla, cinnamon, and nutmeg. Pour over the bread and sprinkle the bread lightly with the cinnamon and sugar. Cover and refrigerate overnight.

Mix butter or margarine, brown sugar and nuts. Sprinkle mixture over bread. Bake at 350 degrees for about 40 minutes.

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[] One more breakfast dish, and we will go on our merry way. This is for thosewho like a little alcohol for a festive beginning, but reject the idea that beer is a good alternative breakfast beverage. []


KENTUCKY BOURBON FRENCH TOAST
(Canaan Land Farm B&B, Harrodsburg, KY)

6 slices salt-risen bread*
2 cups eggnog, regular or low fat
1/4 cup oil
1-2 Tbsp. Kentucky Bourbon (this can be omitted or rum extract can be
used)

Mix eggnog, oil & bourbon (or rum extract). Mix well. Dip slices of bread into mixture and place on cookie sheet (sprayed with non-stick). Bake in preheated 450 degree oven for 10 minutes. Serve on a platter with sprigs of mint. Can also be garnished with fresh fruit. Serve with warm maple syrup or hard sauce.

Hard Sauce:
1/2 cup unsalted butter
1 cup sugar, brown sugar or confectionery sugar
1 tsp. vanilla or dash of Kentucky Bourbon

*it is important to use salt-risen bread, available at grocery stores or bakery, as regular bread gets soggy. Salt-risen bread has a wonderful taste and texture.

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[] May the lights of Hanukkah spread across the world, for love and peace. []

Shalom, from Spike and Jamie

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