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Canadian Bacon & Corn Pancakes
Ingredients
3/4 c Milk, 2 tb melted butter, 1 ea egg, beaten, 1/2 c niblets corn, 1 c flour, 2 ts baking powder, 2 tb sugar, 1/2 ts salt, 1 x Oil, 6 ea slices bacon, 1 x Maple syrup
Sauteed Apples
1 tb butter, 1 ea Golden Delicious apple (Cored and thinly sliced into wedges), 1/4 ts ground cinnamon, 1/8 ts ground ginger, 2 tb maple syrup
Method
Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside. Combine flour,baking powder,sugar and salt in separate bowl. Stir well and set aside. Oil pancake griddle. Place 3 bacon slices far apart on griddle and brown on one side. Pour corn mixture into flour mixture and stir briefly to moisten. Turn bacon over. Ladle 2 heaping Tbl batter over each bacon slice to fully cover. Cook pancakes over medium-high heat until air bubbles form on the top. Flip pancakes over and cook until nicely browned. Repeat for rest of the ingredients. Serve immediately with maple syrup and Sauteed Apples.
Sauteed Apples:
Melt butter in medium-sized skillet. Add apple slices and saute over medium heat 7-8 minutes or until tender and golden. Add cinnamon, ginger, and maple syrup and heat through.
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Marmalade & Pecan Muffins
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup vegetable oil
1 egg
1-1/4 cups milk
1/2 cup chopped pecans
6 teaspoons orange marmalade
Method
Preheat oven to 425�F. Place liners in muffin tin.
Mix flour, baking powder, sugar and salt together; set aside.
Beat oil, egg and milk together. Stir in dry ingredients followed by the pecans. Fill each muffin tin 1/3 full with batter. Spoon a half teaspoon of marmalade on top of the batter. Fill to 2/3 full of batter over the marmalade. Bake 25 minutes or until a wooden pick inserted in the center comes out clean.
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Chocolate Mousse Cake
Ingredients
1 cup unsalted butter
6 ounces semisweet chocolate cut into pieces
2 ounces unsweetened chocolate (baking chocolate not the powder)
1 tablespoon coffee flavored liqueur
5 eggs, separated, 3 egg yolks
1 cup granulated sugar
sweetened whipped cream, chocolate sprinkles
Method
Preheat the oven to 325�F.
Lightly butter an 8" springform pan and place it on a baking sheet.
Place a bowl over a saucepan with simmering water.
Put butter, semisweet, and unsweetened chocolate.
Stir continuously until the chocolate has melted, remove from heat.
Stir in coffee flavored liqueur and let cool.
Meanwhile, beat egg whites to stiff peaks.
In a separate bowl beat sugar with the egg yolks until thick and pale.
Stir the chocolate mixture into the egg yolks.
Stir a third of the egg whites into the chocolate mixture to lighten them.
Fold in the remaining egg whites.
Pour batter into springform pan.
Bake 50 minutes or until cake has risen, it will crack.
Place cake on a wire rack and let stand about 10 minutes.
Run a knife around the sides, then remove the sides of the springform pan.
Let cool completely.
Decorate with whipped cream and chocolate sprinkles.
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Sesame Chicken Wings
Ingredients
20 Chicken wings (about 4 pounds)
2 tb Margarine or butter - melted
l 1/2 c Bisquick baking-mix
1/2 c Sesame seeds, 2 ts Paprika
1 1/2 ts Dry mustard
1/2 ts Salt, 2 Eggs, 2 tb Milk
1/4 c Margarine or butter - melted
Method
Preheat oven to 425F. Separate chicken wings at joints; discard tips.
Spread 1 tablespoon margarine in each of 2 13x9x2" pans.
Beat eggs and milk with fork in the first bowl.
Mix bisquick, sesame seeds, paprika, mustard and salt in the second bowl.
Soak chicken in egg mixture in first bowl; then coat chicken with sesame seed mixture in the second bowl.
Arrange close together in pans.
Drizzle the margarine over chicken.
Bake uncovered 35 to 40 minutes or until brown and crisp.
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Spicy Bbq Shrimp
Ingredients
1/2 c Butter; or margarine
3/4 c BBQ Sauce, 2 tb Lemon juice
2 lb Medium to large shrimp; unshelled
1/2 c Dry sherry
Cayenne pepper to taste
Black pepper & Garlic powder
Method
Turn on broiler and melt butter in a 13x9-inch broiler pan. Remove pan from oven and stir in BBQ sauce and lemon juice. Add shrimp and toss to coat. Spread out in pan. Sprinkle cayenne, black pepper, and garlic powder over the shrimp. Broil five inches from the heat source for four minutes. Turn shrimp. Add sherry and broil for four minutes longer.
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Chocolate Velvet Cheesecake
Ingredient
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Method
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F. for about 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust.
Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F.
Combine sour cream and granulated sugar; carefully spread over cheesecake and return to oven to bake for 10 more minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.
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