Robin’s Random Recipes

From usenet.

2-1/4 cups ALL-PURPOSE FLOUR (11.5 oz)
3/4 cup GRANULATED SUGAR
3/4 cup BUTTER (6 oz)

1/2 tsp BAKING SODA
1/2 tsp BAKING POWDER
1/4 tsp SALT
3/4 cup SOUR CREAM
1 large EGG

1/4 cup GRANULATED SUGAR
8 ounces CREAM CHEESE, softened
1 large EGG
1 tsp VANILLA EXTRACT

Preheat oven to 350F

In food processor, combine flour and 3/4 cup sugar. Pulse in the butter until crumbly; reserve 1 cup of the mixture.

To the remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and extract, pulse to form dough–do not overmix.

Spoon mixture into greased muffin cups.

Combine the cream cheese, 1/4 cup sugar and the remaining egg.

Spoon cream cheese mixture over batter in pans. Sprinkle crumb mixture over muffin tops.

Bake muffins until cake tester comes out clean. About ten minutes for mini muffins & 20 for regular.

Note: the crumb topping isn’t quite “right”, it leaves too much flour atop the muffins–next time I may use half or 2/3 of the flour in the first step, remove the topping, then add the remainder with the rest of the batter ingredients.

(To make this vegetarian omit the sausage and add sauteed shallots in with the eggs.

12 oz sausage
2 large shallots minced
1 T butter
12 to 16 ½ inch thick slices of day old French bread (enough
to make 2 layers in your casserole)
6 oz shredded sharp cheddar
10 large eggs
2 ½ cups half-and-half
½ t salt
¼ t ground pepper

In a hot skillet, add sausage and break apart with wooden spoon for approximately 4 minutes. Add shallots and cook 2 more minutes. Set aside. Butter a 9 x 13 inch pan and line bottom with half of the bread. Top bread with half sausage and onion and half the grated cheese. Layer with more bread, sausage, and then cheese. Combine eggs, half-and-half, salt, and pepper. Whisk and pour over bread. Cover and refrigerate overnight.

In the morning, let sit at room temperature for 20 minutes.

Bake uncovered for approximately 1 hour at 325F degrees. Enjoy!

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons chilled unsalted butter
1/2 cup heavy whipping cream
1 egg
1 1/2 teaspoons vanilla extract
1/3 cup raspberries, fresh or frozen (thawed and drained)
2 tablespoons pearl sugar

Heat oven to 400 degrees F. Line a cookie sheet with parchment paper.

Combine dry ingredients in food processor. Pulse to combine. Add butter, pulse untill mixture resembles coarse crumbs.

In separate bowl, combine cream, egg and vanilla.

Add this to the dry ingredients and mix minimally with a fork. Mix just till dough hangs together.

Place on lightly floured surface and divide into two parts. Knead each half briefly and gently. Pat into a 10 inch circle. Place raspberries on top of dough. Pat out remaining portion of dough to same size and place over raspberries. Push edges gently to partially seal together. Brush with milk, cream, water or egg white and sprinkle with pearl sugar.

Cut into 8 or 12 wedges. Place on prepared baking sheet. Bake 10 minutes.

Serve warm with Lemon Curd.

I usually make at least a double batch and occasionally make lime or lemon/lime, with a 1:1 sub. If you don’t like green flecks from the lime zest you can either use lime juice & lemon zest or use a really ripe lime (which will be yellow.) It freezes beautifully, I use half-pint mason jars. If you need to defrost a small amount quickly scrape it out with a spoon and then microwave for a few seconds.
Single Double Quadruple
3 oz 6 oz 12 oz unsalted butter, softened
1c 2c 4c sugar
2 4 8 eggs
2 4 8 egg yolks
2/3c 1 1/3c 2 2/3 c lemon juice
1 tsp 2 tsp 4 tsp grated lemon zest

Beat butter and sugar for 2 minutes. Slowly add eggs and yolks and
continue beating. Add lemon juice. Mixture may look curdled at this
point. Transfer mixture to heavy saucepan. Cook over low heat till
butter melts and it looks velvety. Increase heat to medium and cook,
stirring constantly, till mixture thickens (about 15 minutes or when
mixture reaches 170 degrees F). Do not boil. Remove from heat, stir in
lemon peel. Transfer to a bowl. Lay plastic wrap on the surface of the
lemon curd and chill. Covered tightly, this will keep in the
refrigerator for about 1 week and in the freezer for several months.