Raspberry Danish Murder (Hannah Swensen #22)(17)

In the bowl of an electric mixer, beat the sugar and butter together at MEDIUM speed until they are light and fluffy.





Add the eggs, one at a time, beating after each addition.





Add the vanilla extract, baking powder, baking soda, ground cinnamon, and salt. Mix them in thoroughly.





You will now add the milk and the flour in three parts, beating after each addition.





Pour in ? cup of the milk and ? cup of the flour, mixing both in thoroughly.





Pour in another ? cup of the milk and another ? cup of the flour. Mix until they are thoroughly combined.





Add the final ? cup of the milk and the final cup of the flour, mixing both in thoroughly.





Process the cup of quick-cooking oats with the steel blade in your food processor or grind them in a grinder. You should end up with ? cup of finely ground oats.





Add the ground oats to your bowl and mix them in thoroughly.





Measure out 1 and ? cups of frozen mixed berries. Cut the large berries into several pieces while they are still frozen and place them in a small bowl.





Sprinkle in the nutmeg, cinnamon, flour, and brown sugar. Mix them into the frozen fruit until everything is evenly combined.





Fill the muffin cups one-third full with the muffin batter. If the batter is too sticky, first dip the spoon or scooper in water so that the batter will slide right off.





Spoon half of the berries on top of the muffin batter in the cups, dividing it between all the muffins as evenly as you can.





Spoon muffin batter over the fruit, filling each muffin cup ? full.





Add the rest of the mixed berries on top, dividing them between the muffins as evenly as you can.





Bake your Mixed Berry Muffins at 375 degrees F. for 35 to 40 minutes or until a toothpick inserted into the center of a muffin comes out clean with no muffin batter clinging to it.





Place the muffin pans on a cold stovetop burner or a wire rack and cool for at least 10 minutes. Then either tip them out of the muffin cups or lift them out by their cupcake papers.





Transfer the muffins to a wire rack to cool to slightly above room temperature.





Place the muffins on a pretty platter and serve them with plenty of soft butter. They can also be cooled completely, covered with foil or plastic wrap, and reheated in the microwave for later enjoyment.





Yield: 12 to 18 delicious muffins that everyone will love.





CHILI-CHEESE OMELET SQUARES


Preheat oven to 350 degrees F., rack in the middle position.



2 cups shredded cheddar cheese (I like to use sharp

cheddar)

4-ounce can chopped green chilies (I used Ortega)

2 cups shredded Havarti cheese (Monterey Jack will

also work)

1 and ? cups whole milk or half-and-half

3 Tablespoons all-purpose flour

? teaspoon salt

? teaspoon cumin powder

3 large eggs

8-ounce can tomato sauce

? teaspoon chili powder





Prepare an 8-inch square pan with sides 2 inches high by spraying it with Pam or another non-stick cooking spray.





Layer half of the shredded cheddar cheese in the bottom of the pan.





Drain the chopped green chilies and sprinkle half of them over the cheddar cheese.





Sprinkle half of the shredded Havarti or Jack cheese over the chilies.





Repeat, using the rest of the cheeses and the green chilies.





Pour the milk into a bowl. Sprinkle the flour, salt, and cumin powder on top of the milk.





Crack the eggs and mix them into the bowl. Beat the eggs until you have a smooth, fluffy mixture and the ingredients are well-combined.





Pour the egg mixture into your prepared pan.





Bake your Chili-Cheese Omelet Squares for 40 minutes or until the top is golden brown.





Take the pan out of the oven and place it on a wire rack on the counter.





Cool the omelet for 10 minutes before cutting and serving it.





While you are waiting for your omelet to cool, pour the tomato sauce into a microwave-safe container.





Stir in the chili powder and heat the mixture on HIGH for 1 to 2 minutes or until it is bubbling hot.





Cut your Chili-Cheese Omelet Squares into 8 pieces and serve it with the tomato-chili sauce.





Yield: 8 tasty servings



Hannah’s Note: If you invite Mike for breakfast, be sure to put Slap ‘Ya Mama hot sauce on the table for him.





Michelle’s Note: When I make this for my roommates at college, I always double the recipe and use a 9-inch by 13-inch cake pan. We like leftovers because we can reheat them in the microwave.