Place Muffin Tray onto the steam rack. Set to BAKE at 325° for 5 minutes, then remove to
cool. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until
fluffy. Mix in the egg. Pour the cream cheese mixture into the muffin cups, filling each
until 3/4 full. Set to BAKE at 325° for 25 minutes. Cool completely in pan before
removing. Refrigerate until ready to serve.
FETA CHEESE & CHIVES BISCUITS (MAKES 9)
1 Cup Self-rising flour
1 Cup Self-rising whole wheat flour
Pinch Salt
3 oz. Feta Cheese
1 Tablespoon Chopped fresh chives
2/3 Cups Skim milk, plus extra for
glazing
¼ Tsp Cayenne pepper
2 Cups Water
Sift the flours and salt into a bowl. Crumble the feta cheese and rub into the dry
ingredients. Stir in the chives, then add the milk and mix to a soft dough.
Turn the dough onto a floured surface and lightly knead until smooth. Roll out into ¼
inch thick and stamp out nine biscuits with a floured cookie cutter.
Transfer to a greased baking sheet. (Make sure the baking sheet is the right size to fit
into the Inner Pot). Brush with skim milk and sprinkle with cayenne pepper. Pour water
into the Inner Pot. Place steam rack onto bottom of Inner Pot. Place baking sheet onto
the steam rack. Set to BAKE at 400° for 15 minutes until golden brown. Serve warm.
(You may need to repeat the baking process for the remaining dough.)
To Next Page
Loading...