Melt-in-your-mouth Pancakes

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 2 cups bisquick
• 1 cup milk
• 2 eggs
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 tablespoon lemon juice
• 1 teaspoon vanilla

Recipe

• 1 mix bisquick, milk and eggs in medium bowl.
• 2 stir in sugar, baking powder, lemon juice and vanilla.
• 3 don't stir too much, batter should be lumpy.
• 4 pour 1/4 cupfuls of batter on preheated greased griddle.
• 5 cook until edges are dry and turn, cook until pancakes are golden.

Quick & Easy Waffles

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 3 tablespoons sugar (or less to taste)
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 eggs (separated)
• 1/3 cup vegetable oil (or melted butter)

Recipe

• 1 combine the flour, baking powder, sugar, salt, oil, milk, and egg yolks.
• 2 beat the egg whites until they stand in soft peaks.
• 3 fold egg whites into the batter; do not over mix.
• 4 bake in pre-heated waffle maker for 3-5 minutes (we bake for 4 minutes if we're eating them right away, 2.5-3 minutes to save and freeze them -- then pop them into the toaster for a quick breakfast or snack; the toaster gives them just the right added amount of cooking).

Orange Refrigerator Pudding

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 10
• 1 3/4 cups water
• 1 cup sugar
• 2 tablespoons gelatin, softened in
• 1/4 cup water
• 2 eggs, well beaten
• 2 tablespoons lemon juice (fresh is best)
• 1 cup orange juice
• 1 orange, rind of, grated
• 1 cup whipping cream, whipped
• 1/2 lb marshmallows, minced
• 1 angel food cake or 1 sponge cake

Recipe

• 1 boil water and sugar together for five minutes, or until clear.
• 2 add softened gelatin and stir until dissolved.
• 3 cool slightly and pour slowly onto well beaten eggs, stirring constantly.
• 4 add lemon juice, orange juice and grated orange rind; chill until it begins to congeal.
• 5 beat hard; fold in whipped cream and marshmallows.
• 6 line a cake pan with thin slices of spongecake or angelfood cake, pour in half of orange mixture; repeat layers, ending with a cake layer.
• 7 chill until firm.

Passover Cottage Cheese Cake

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 cups butter, softened
• 1 1/4 cups matzo meal
• 2 tablespoons sugar
• 1/8 teaspoon cinnamon
• 2 tablespoons sweet red wine
• 1 cup cream-style cottage cheese, sieved
• 8 ounces cream cheese, softened
• 3 large eggs, separated, at room temperature
• 2/3 cup sugar
• 1 cup sour cream
• 1 tablespoon potato starch
• 1 tablespoon grated orange rind
• 1/4 teaspoon vanilla

Recipe

• 1 set oven rack at middle of oven; preheat oven to 325 degrees f.
• 2 prepare the crust:.
• 3 in a small bowl with an electric mixer, beat the butter until smooth. add matzo meal, sugar and cinnamon; beat until it resembles coarse meal. add wine, blend just until it holds together.
• 4 press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan.
• 5 prepare the filling:.
• 6 in a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
• 7 add the egg yolks one at a time, beating well after each addition.
• 8 beat in sugar. add sour cream, potato starch, rind and vanilla; beat until combined well.
• 9 in a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
• 10 stir ½ cup of the beaten egg whites into the cheese mixture. fold in remaining egg whites gently but thoroughly.
• 11 pour on top of prepared crust.
• 12 bake for 1 hour. turn off oven; let cake cool in oven with door slightly open.
• 13 chill in the pan at least 4 hours or overnight.
• 14 run a thin knife around edge of pan; remove side of pan.

Semolina Cake Soaked With Lemon Syrup (revani)

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 3 large eggs
• 1 cup sugar
• 1 1/2 cups coarse semolina or 1 1/2 cups cream of wheat
• 1 cup sour cream
• 1/2 teaspoon baking soda
• 1 tablespoon metaxa brandy
• 1 tablespoon finely grated orange zest
• 5 tablespoons butter, melted and cooled slightly
• 1 cup water
• 1 1/2 cups sugar
• 1/2 lemon

Recipe

• 1 butter and coat with fine dry breadcrumbs a 9 x 9 inch pyrex pan.
• 2 set oven rack in the middle of the oven; preheat to 350°.
• 3 whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
• 4 place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
• 5 while the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
• 6 dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
• 7 when the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
• 8 scrape the cake batter into the prepared pan; smooth the top.
• 9 bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
• 10 cool the cake on a rack for 10 minutes.
• 11 while the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
• 12 while the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
• 13 after the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
• 14 cool completely.
• 15 serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
• 16 only the first piece is difficult and may break slightly, the rest should come out easily.
• 17 storage: keep the cake pan covered with plastic wrap at a cool room temperature.

Saskatoon Delight (blueberries)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 cups graham wafer crumbs
• 1/2 cup margarine
• 1/3 cup sugar (i use a little less)
• 1 tablespoon flour
• 1 (153 g) six serving size vanilla instant pudding mix
• 3 cups cold milk
• 3 cups saskatoon berries
• 1 3/4-2 cups water (use just enough to cover berries)
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup whipping cream (making 2 cups whipped)
• 1 (8 ounce) package cream cheese (softened to room temperature)

Recipe

• 1 base, mix together graham crumbs, margarine, sugar, flour and pat into pan.
• 2 filling, beat vanilla pudding mix with cold milk using a whisk or an electric beater, spread over base.
• 3 saskatoon filling, in saucepan berries and sugar, with enough water to cover the berries, simmer about 5 minutes or until berries are cooked, smooth together cornstarch and water, add stir until thickens, cool.
• 4 when cool spread over the pudding layer.
• 5 topping.
• 6 in a large bowl beat the (8 ounce) package of cream cheese until smooth. in a second bowl whip the cup of whipping cream to make for two cups whipped. blend the whipped cream into cream cheese and spread over the top of the saskatoon layer.
• 7 refrigerate.
• 8 cooking time includes 30 minutes cooling time for the berry filling, which i often cool in the fridge, but be sure this mixture is cool before you spread it on the pudding layer!

Orange Pound Cake

Total Time: 2 hrs 10 mins Preparation Time: 45 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 12
• 1 1/2 cups butter, softened
• 3 cups sugar
• 5 eggs
• 3 1/2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup orange juice, plus
• 5 tablespoons orange juice, divided
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 4 tablespoons orange zest, divided
• 1 1/2 cups powdered sugar

Recipe

• 1 in a mixing bowl, cream the butter; gradually add sugar, mixing until light and fluffy.
• 2 add in eggs, one at a time, mixing after each addition.
• 3 in another bowl, combine the flour, cream of tartar, baking powder, and salt; add to creamed mixture alternately with the milk and 1/2 cup plus 2 tablespoons orange juice, beginning and ending with flour mixture.
• 4 mix until just blended.
• 5 stir in extracts and 2 tablespoon orange zest.
• 6 pour batter into a greased and floured 10 inch bundt pan; bake in a 325° oven for 1 hour, 25 minutes or until tests done.
• 7 cool.
• 8 in a bowl, combine powdered sugar, remaining orange zest, and enough of the remaining orange juice to make a desired consistency to pour over cooled cake.