Make the scones: Sift flour, baking powder, sugar, and salt into a large bowl. Cut in butter with a pastry blender or by rubbing between fingers until lumps are the size of peas. Stir in currants. Whisk milk and sour cream together in a measuring cup; gently stir into flour mixture until dough is moistened, being careful not to overwork the dough.
Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes.
Sauerkraut And Yellow Mustard. Yellow mustard might be the most popular mustard for a hot dog but sauerkraut is the most popular topping that's not actually a sauce. You'd think it might be relish but alas, it's the German-inspired topping with the tangy kick at the end and a not-so-subtle fermented flavor. It's an unbeatable flavor combination
Instructions. Crust- Preheat oven to 375. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1½ cups into a medium sized bowl. Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture.
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the egg, sugar, and melted butter together until combined.
Use these measurements for a biscuit crumb crust for these mini cheesecakes: 1 cup (105g) digestive biscuit crumbs (7 biscuits) + 30g butter, melted + 2 Tablespoons (25g) sugar. Grind the biscuits into crumbs, combine with sugar, then stir in the melted butter. Press into liners and pre-bake as directed in Step 2.
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sour sally topping list
