Recipes for the takin such as deviled eggs, Palmer house brownies and Cobbler!

Streusel
½ c. Flour
2 Tbsp. Unsalted Butter-chilled
3 Tbsp. Brown sugar-packed

Mix using fingertips until thoroughly combined.

Crumble

6 Tbsp. Unsalted Butter-Room Temp.
1 c. Flour
1/3 c. Sugar

Mix until crumbley, with fingers or in Food Processor.


Cobbler Batter: Crust-goes in the bottom of the pan in dollops, and then fruit goes on top, and then top off with more dollops of batter

Mix:
1 egg
1 tsp Lemon Peel
2/3 c. Milk
3 Tbsp.Butter

Add to above:
1c. Flour
1 tsp. Baking Powder
1/4c. sugar
This batter goes in the bottom of the pan in dollops, and then fruit goes on top, and then top off with more dollops of batter.




Palmer House Browniesmelt:
18 oz. Chocolate-bittersweet
1# butter

add:
4 eggs

combine:
24 ox Sugar
8 oz cake flour
1 tsp B. powder

bake.

also.,
how about a breakfast skillet with a potato Latke on the bottom and all the veggies dumped ontop!
mm


Deviled Eggs-From Beth 4/5/07

Here's the recipe:If all of your egg white halves are in perfect shape, discard two.During testing we found it usual for a couple to rip at least slightly,which worked out well because it meant the remaining whites were verywell stuffed. If you have a pastry bag, you can use it to fill the eggswith a large open-star tip or a large plain tip. If not, spoon the yolkmixture into a sealable plastic bag. Snip a small piece from one cornerof the bag and then gently squeeze the filling through the hole into theegg halves.
Makes 1 dozen filled egg halves
7 large eggs cold
3/4 teaspoon grainy mustard
3 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar (or vinegar of your choice)
1/4 teaspoon Worcestershire sauce
table salt
ground black pepper

1. Place eggs in medium saucepan, cover with 1 inch of water, and bringto boil over high heat. Remove pan from heat, cover, and let stand 10minutes. Meanwhile, fill medium bowl with 1 quart cold water and about14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon;let sit 5 minutes.

2. Peel eggs and slice each in half lengthwise with paring knife. Removeyolks to small bowl. Arrange whites on serving platter, discarding twoworst-looking halves. Mash yolks with fork until no large lumps remain.Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper totaste; mix with rubber spatula, mashing mixture against side of bowluntil smooth.

3. Fit pastry bag with large open-star tip. Fill bag with yolk mixture,twisting top of pastry bag to help push mixture toward tip of bag. Pipeyolk mixture into egg white halves, mounding filling about 1/2 inchabove flat surface of whites. Serve immediately.