Pumpkin Maple Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 24 ounces fat free cream cheese, room temperature
• 2/3 cup packed brown sugar
• 3 large eggs
• 15 ounces pumpkin puree
• 1/2 cup low fat maple yogurt or 1/2 cup vanilla yogurt
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon imitation maple flavor or 1 teaspoon imitation rum flavoring
• 1 teaspoon vanilla extract
• 1/4 cup minced crystallized ginger, garnish (optional)

Recipe

• 1 preheat oven to 350. assemble 9" springform pan and coat with cooking spray.
• 2 using electric mixer, beat cream cheese and sugar until smooth. beat in eggs one at a time. blend in pumpkin, yogurt, flour, cinnamon, ginger, maple flavoring, and vanilla extract.
• 3 pour filling into pan. bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. remove from oven and run knife around side to loosen. let stand at room temperature 30 minutes. refrigerate warm cake, uncovered, until cold. then cover with foil and refrigerate at least 4 hours (or up to 3 days). remove 1 hour before serving.
• 4 when ready to serve, carefully remove side of pan. cut into wedges with wet knife wiped clean between cuts. garnish with crystallized ginger, if desired.

Pancakes With Dulce De Leche

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3/4 cup flour
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon baking powder
• 2/3 cup milk
• 1/3 cup water
• 2 tablespoons melted butter
• 1 cup dulce de leche
• powdered sugar
• whipped cream

Recipe

• 1 mix flour, salt, baking powder, milk, eggs, and water in a large bowl. stir to combine and refrigerate up to 3 hours.
• 2 preheat oven to 350.
• 3 heat a heavy medium frying pan over med to med high heat. pour 3-4 oz of batter into the pan - enough to cover the bottom.
• 4 when the edges begin to brown, flip the pancake.
• 5 when the pancakes are done, fill them with 1-2 tbsp dulce de leche and roll them up.
• 6 brush with melted butter and sprinkle with powdered sugar.
• 7 repeat with remaining batter. when all are done, warm in oven for 2-3 minute serve with whipped cream for garnish.

Rachael Ray Easy Egg Foo Young

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 12 eggs
• 4 ounces thinly sliced deli chicken
• 4 ounces shiitake mushrooms, stemmed and thinly sliced
• 1 cup fresh bean sprout
• 1 cup shredded baby bok choy
• 1/2 cup shredded carrot
• 1 bunch scallion, thinly sliced
• 1/4 red bell pepper, very thinly sliced
• one 1-inch piece fresh ginger, peeled and grated
• 1 large garlic clove, grated
• salt & freshly ground black pepper
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 1/4 cup tamari
• 1 teaspoon hot sauce

Recipe

• 1 preheat a griddle over medium heat and brush it with some oil.
• 2 whisk the eggs in a large mixing bowl. stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. season with salt and pepper.
• 3 using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". cook until golden, 2 to 3 minutes per side.
• 4 meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. boil until thick enough to coat the back of a spoon, about 3 minutes. discard the sliced ginger.
• 5 put 2 pancakes on each plate and top with the gravy.

Mimosa Cake

Total Time: 7 hrs Preparation Time: 6 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 1/2 ounces all-purpose flour
• 2 1/2 ounces potato starch
• 5 ounces sugar
• 6 eggs
• 2 cups milk
• 2 eggs
• 2 egg yolks
• 3 1/2 ounces sugar
• 1 ounce all-purpose flour, sieved
• 1 lemon, zest of
• 1/2 teaspoon vanilla
• 7 ounces heavy cream
• 1 3/4 ounces confectioners' sugar
• 1/2 cup water
• 2 tablespoons rum
• 1/2 cup orange juice
• 2 ounces sugar

Recipe

• 1 make the sponge cake.
• 2 whisk the eggs and sugar in a mixer until stiff. sieve together the flour and potato starch. then, using a spatula, gently fold it into egg and sugar mixture. pour it into a 9'' spring form cake tin, buttered and floured. bake at 325° f for 45 minutes. remove from the oven and let cool. once it is cooled completely, slice the cake into four layers.
• 3 to make the custard.
• 4 bring the milk with the vanilla and lemon zest to a boil. remove from heat and strain. in a separate bowl, whisk the eggs and yolks together with the sugar. add the flour, and mix well. once the mixture is smooth, temper it with a bit of warm milk, stirring while adding. continue to pour the remaining milk, mixing it well with the flour and egg mixture. return the mixture to the heat and cook over a low heat for 5 - 10 minutes stirring continuously, allowing it to boil for 2 - 3 minutes. remove the custard from the heat and allow it to cool.
• 5 to make the whipped cream.
• 6 whisk heavy cream and confectioners' sugar until stiff peaks form. once the confectioner's custard is cold, fold it in the whipped cream.
• 7 to make the syrup.
• 8 bring water and sugar to a boil, and cook for 3-4 minutes. turn off the heat and mix in the rum and the orange juice.
• 9 assembling the cake.
• 10 line a medium size glass mixing bowl with plastic wrap. line with one of the top layers of the sponge cake, brush with the rum/orange juice syrup. pour in 1/3 of custard/whipped cream mixture and spread evenly. top with another sponge layer and brush with the rum/orange sauce. pour another 1/3 of the custard/cream on the sponge layer and spread evenly. top with the bottom cut of the sponge cake to form a tight lid and moisten with rum /orange juice syrup. set in the freezer and let set for 2-3 hours.
• 11 in the meantime cut the remaining sponge cake in small cubes. invert the cake on a serving plate and gently remove the plastic wrap. spread the remaining custard cream mixture evenly all over the cake to seal and make a smooth dome. pressure the cake cubes onto the custard dome to cover completely. chill the cake in the refrigerator until ready to use. dust abundantly with powdered sugar and serve.

Peach Pound Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 1 cup butter, softened
• 3 cups sugar
• 6 eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 2 cups medium-ripe fresh peaches, peeled and chopped
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Recipe

• 1 preheat oven to 350°.
• 2 grease and flour a 10-inch tube pan and set aside.
• 3 in large mixing bowl, beat butter and sugar well, until very light and fluffy.
• 4 beating well after each addition, one at a time add eggs.
• 5 in a separate bowl, combine flour, soda and salt.
• 6 mix together sour cream and peaches.
• 7 beginning and ending with dry ingredients, alternately add dry ingredients and sour cream-peach mixture to creamed mixture.
• 8 beat well after each addition.
• 9 stir in extracts.
• 10 pour batter into prepared pan and bake until cake tests done, 75 to 80 minutes.
• 11 cool slightly, remove from pan and cool completely.
• 12 10-12 servings.
• 13 this recipe was delicious, using the amounts stated in my recipe. the reviewer's recipe is an entirely different recipe, and should not be confused with mine.

Peach Oven Baked Pancakes.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 lb peach
• 2 cups water
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 3 eggs
• 1/2 cup flour
• 1 tablespoon sour cream
• 1 teaspoon lemon zest
• 1/2 cup milk
• 1/4 teaspoon salt

Recipe

• 1 peel and cut your peaches into 1 inch or so cubes or slice and place in a saucepan with water, butter, cornstarch, cinnamon, and sugar.
• 2 put on medium heat, bring to a boil and boil for 15 minutes. let it cool so that it is still warm but not hot.
• 3 while it is cooling/boiling place 3 eggs in bowl and beat until frothy.
• 4 add in the other ingredients and beat until just smooth.
• 5 pour your peach mix into a biscuit pan or a baking dish and pour the pancake mix on top.
• 6 bake in a 350 degree oven for 20 minutes or until done, pull it out and top with whatever you like, serve warm.

Pancakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 cups sifted flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 eggs
• 1 cup milk
• 1 cup plain yogurt
• 1 1/2 tablespoons melted butter

Recipe

• 1 sift flour, soda, salt and sugar together, set aside. beat eggs until light, add to flour mix. add milk and yogurt. beat until smooth and free of lumps. pour desired sized cake onto hot griddle, and cook until brown underneith, flip. and brown other side.