Sausage Quiche Cake with Hash Brown Crust

I made this Quiche Cake today and I would say that it was a success.  I would make a few changes for the future, though. First, this recipe comes from a blog called www.erecipecards.blogspot.com.  It is a great idea.  I have to say that I was lazy and used a bag of hash browns from the refrigerated section of the grocery store.  I also did not freshly grate the cheese (but don't tell anyone).  In the future, I would cook the red bell peppers along with the onions and sausage.  I would also use a round cake pan rather than a springform pan because the egg ran out of the bottom of my pan.  I'm sure there are "leakproof" pans available but I don't own one.  I also didn't use heavy cream.  I just doubled the amount of half and half instead.  Another idea would be to use bacon, spinach and swiss cheese in place of the sausage and cheddar.  I will also probably lower the temperature of the oven to 325 degrees and tent the quiche after 20 or 30 minutes so it doesn't get too brown.  

Sausage Quiche Cake with a Hash Brown Crust

For the Crust...
6 medium sized Russet Potatoes (Unpeeled)
2 medium sized Yellow Onions
1 Red Bell pepper
2 Eggs
4 TBS Flour
Salt and Pepper to taste

For the Filling...
8 Eggs
1-1/2 pounds Sausage, browned
1 cup half and half
1 cup Heavy Cream
1 medium yellow onion, minced
1/2 pound Mozzarella Cheese, Freshly Grated
1/2 pound Cheddar, Freshly Grated
Salt and Pepper to taste

1. Make the crust, easiest in a food processor, grate the potatoes, Onions and red peppers.  Squeeze out the water

2.  In a large bowl, combine potatoes, onion, red pepper, 2 eggs and the flour.  Mix well.

3.  Spray a large Springform pan and line the bottom and sides evenly. 

4.  Wrap the bottom of the Springform pan with foil so the egg mixture doesn’t leak out.

5.  Bake the crust only in a preheated 350 degree oven for 20-25 minutes.

6.  Meanwhile, work on the filling... Brown the sausage and dice the onion.

7.  Whisk together the eggs, half and half and cream.

8.  Grate the cheese.

9.  When the crust is baked, add a layer of the mozzarella cheese.

10.  Add the sausage.

11.  Add the egg/milk liquid, and the Cheddar cheese.

12.  Bake for 50 minutes in a preheated 350 degree oven until the center is set (tent with foil after 25 minutes).

13.  Allow to rest for 30 minutes before cutting

http://erecipecards.blogspot.com/2012/01/quiche-cake-with-hash-brown-crust.html

Chocolate-Vanilla Swirl Cookies

I really like making what used to be called "ice box" or refrigerator cookies.  They are simply cookies that are rolled into logs and refrigerated or frozen for a period of time.  I had to add about two teaspoons of vanilla extract to get the dough to come together.  

Chocolate-Vanilla Swirl Cookies
From Baking for All Occasions by Flo Braker 
Makes about 12 dozen cookies

Vanilla Dough

2-3/4 Cups (11 ounces/310 grams) cake flour 
1 Cup + 2 Tablespoon (4 ounces/115 grams) powdered sugar 
1/4 teaspoon salt 
8 oz (2 sticks/225 grams) butter @ room temperature 
1 teaspoon vanilla extract (I used two teaspoons vanilla)

Chocolate Dough

2-1/4 Cup (9 ounces/255 grams) cake flour 
1 Cup + 2 Tablespoon (4 ounces/115 grams) powdered sugar 
1/2 Cup + 1 Tablespoon (2 ounces/55 grams) natural or Dutch-processed cocoa powder 
1/4 teaspoon salt
8 oz (2 sticks/225 grams) butter @ room temperature 
1 teaspoon vanilla extract (I used two teaspoons vanilla)

2 Cup (about 15 ounces/430 grams) nonpareil sprinkles for decoration (I used 1 Cup raw sugar)

For the Vanilla Dough: 
Combine flour, sugar and salt and mix on lowest speed just to blend. Stop the mixer and place the butter on top of the flour mixture. Wrap a kitchen towel around the mixer bowl to prevent the flour from flying out of the bowl. Mix on the lowest speed just until it starts to appear lumpy. Stop the mixer and add the vanilla. Mix on the lowest speed just until the mixture is combined. Transfer the dough to a bowl, cover and refrigerate for 15 minutes. 

For the Chocolate Dough: 
Use the same instructions above, placing the flour, sugar, cocoa powder and salt in the bowl and mixing on the lowest speed to blend. Add the butter and proceed as above, then add the vanilla. Transfer the dough to a bowl and if too soft, cover and refrigerate for 15 minutes.

To form into logs: 
Divide the Vanilla Dough into thirds, with each piece weighing about 7 1/2 ounces (215 grams). Divide the Chocolate Dough the same way. You will work with one-third of each dough at a time. 

On a piece of parchment or clean work surface, flatten one piece of Vanilla Dough into a 7" x 5" rectangle. Repeat this with a piece of the Chocolate Dough. Place the chocolate rectangle on top of the vanilla rectangle, then cut the stack in half crosswise to create 2 pieces, each about 3 1/2" x 5". Place one half on top of the other half to create 4 layers. (You may need a dough scraper to help with this.) Press or roll the stack into a 9" x 4" rectangle. Cut the stack in half lengthwise to create two 9" x 2" pieces. Place one piece on top of the other to create a long narrow stack with 8 layers.

Carefully twist each end of the dough once or twice, gently working toward the center. Use your hands to twist the pattern and shape the swirled dough into a log about 8 1/2 ” x 2”. Set aside. Repeat this process with the remaining pieces of each dough to form two more logs. Compress each log with your hands so it is compact, gently rolling back and forth until the log is round and uniformly shaped.

Roll each log in the sprinkles to coat. If the dough is soft, set the coated logs on a baking sheet and refrigerate for about 1 hour or until firm enough to handle. Wrap each log in plastic wrap and return to the refrigerator for a few hours to chill thoroughly. 

When ready to bake, preheat oven to 325 degrees.

Use a sharp knife to cut generous 1/4” slices and arrange 1/2" apart on baking sheets lined with parchment or a silpat. 

Bake one sheet at a time just until they are no longer shiny on top and are lightly golden on the bottom, about 10 - 12 minutes. Cool completely on wire rack.

Cookies can be stored in an airtight container at room temperature for up to 10 days.