Can never have too many brownie recipes! Are they cakey or fudgy?

What size package of cream cheese? I am assuming the large? Did you top the finished cheesecake with anything or eat it plain?

I have made canarybird's Salmon quiche in a walnut crust and can tell you that it is absolutely delicious. Here is another favorite of mine: Crab Quiche For pastry 1-1/4 cups AP flour 3/4 stick cold unsalted butter cut into small chunks 2 Tbs. cold vegetable shortening 1/4 tsp salt 3-4 Tbs. ice water For Filling 1 lb. crabmeat ( I buy a can at Trader Joe's) 4 large eggs 2 cups heavy cream 2 Tbs finely chopped fresh parsley 2 Tbs finely chopped fresh chives 2 Tbs finely chopped fresh cilantro 1/2 tsp seafood seasoning 1/2 tsp salt 1/4 tsp black pepper 1/8 tsp freshly grated nutmeg (I don't use the nutmeg) 2 oz. coarsely grated Monterey Jack cheese (1/2 cup) 2 oz. coarsely grated Swiss cheese (1/2 cup) Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 2 Tbs. ice water and gently stir with a fork until incorporated, Squeeze a small handful. If it does not hold together, add more ice sater, 1/2 Tbs at a time. Do not ovework your dough, though or it will be tough. Turn out the mixture onto a work surface and divide into 4 portions. With the heal of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together and press into a ball, then flatten into a 4" disk. Chill dough, wrapped in plastic wrap, until firm, at least one hour. Roll out dough into a 12" round on a lightly foured surface with a floured rolling pin and fit into a pie plate. Trim excess dough leaving a 1/2" overhang, then fold overhang under pastry and press against the rim of the pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 375. Line shell with foil and fill with pie weight (I use black hard beans). Bake until pastry is golden along rim and set underneath the foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and sides are pale golden, about 10 minutes more. Cool completely. Make filling: Whisk together cream, eggs, herbs, seafood seasoning, salt, pepper and nutmeg (if using) then stir in cheeses and crabmeat. Por into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40-50 minutes. Cool in pie plate on rack 15 minutes. I also frequently add a little lemon juice and some red pepper or hot sauce to give it a little more bite. Serves 8. Gourmet September 2004

Lars, I have made this casserole and can vouch that it is, to use a much overused word, fabulous. Not only is it good but one of the nice things it can be made ahead and no crust required. I tried to copy the picture with no success. I did not change anything about the recipe although I was tempted to add the green chilies. When I make it again I might just add them. Hard to improve on excellent, though! Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole) Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire. Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike. Lydia's Baked Eggs & Cheese Casserole A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut �5 large eggs �1/2 cup milk �1 teaspoon granulated sugar �8 ounces (2 cups) Monterey Jack or Muenster cheese �2 ounces cream cheese, cubed �8 ounces small curd, low-fat cottage cheese �2 tablespoons unsalted butter, cut into small cubes �1/4 cup all-purpose flour �1/2 teaspoon baking powder �pinch of fresh chives �salt and fresh-ground black pepper to taste �optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F. In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean). Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Yield: serves 6-8