Instructions: Make batter for pancakes – Place 100g (4oz) plain flour in bowl. Make well in centre of flour and add 1 egg. Beat egg and slowly incorporate flour. Add 125ml (¼pt) milk gradually until flour, egg and milk have combined into a smooth thick batter.

Grill 8-12 rashers lean Maple . . . → Read More: Ultimate Bacon Brunch with Pancakes and Maple Syrup]]> Ingredients:
Rashers lean Maple Cure back bacon
Plain flour
Egg
Milk
Oil
Maple syrup

Instructions:
Make batter for pancakes – Place 100g (4oz) plain flour in bowl. Make well in centre of flour and add 1 egg. Beat egg and slowly incorporate flour. Add 125ml (¼pt) milk gradually until flour, egg and milk have combined into a smooth thick batter.

Grill 8-12 rashers lean Maple Cure back bacon for about 2-4 mins under a hot preheated grill.

To make pancakes – Heat 5ml (1tsp) oil in a non stick pan, when hot tip out any residue oil. Add 4 large spoonfuls of batter, allow to set and brown on one side before carefully turning. Repeat using all batter.

Serve pancakes stacked with crispy bacon rashers and liberally pour over maple syrup.

Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt then mix well. Pour half of the mixture into . . . → Read More: Baked French Toast with Cherry Topping]]> 1 1/2 cups milk
6 eggs
1/3 cup maple syrup
3 tablespoons granulated sugar, divided
1 tablespoon grated orange peel
1/3 teaspoon salt
8 slices French bread (4 x 3 x 1-inch)
4 cups sweet cherries, halved and pitted
1/2 cup orange juice
Vanilla yogurt

Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt then mix well. Pour half of the mixture into each of two 9-inch-square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange them in the same baking dish. Cover it with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining 1 tablespoon of sugar overnight.

Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in preheated 400 degree F oven for 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.

Nutrition information per serving: Calories274; Carbohydrates45 g; Protein10 g; Fat6 g; including sat. fat2 g; Cholesterol163 mg; Sodium320 mg; Calcium140 mg; Dietary fiber2 g

Instructions:

Filling:

Instructions:

Crust . . . → Read More: New York Style Cheesecake]]> Ingredients
Crust:

• 1/4 cup unsalted butter, melted
• 1-1/2 cups graham cracker crumbs

Filling:

• 1-1/2 cups granulated sugar
• 4 eight ounce packages cream cheese, softened
• 1/2 cup heavy cream
• 4 eggs
• 1/4 cup all-purpose flour
• 1 cup sour cream
• 1 tsp vanilla

Instructions:

• Preheat oven to 350F. Grease sides of a springform pan or use a 9-inch round pan, ungreased.

Crust Directions:

• In a large bowl, combine butter and graham cracker crumbs. Press into bottom of pan and freeze.

Filling Directions:

• In a large mixing bowl, beat sugar and cream cheese on medium-high speed for 3 minutes.
• Blend in cream. Add eggs, one at a time, mixing well after each egg is added.
• Mix in sour cream , flour and vanilla until smooth. Pour the filling batter over the crust.
• Bake for one hour in preheated oven. Turn oven off and let cake cool in oven for about 5 hours.
• Refrigerate for at least 4 hours before serving.
• Serve with Cherry Pie Filling On Top…

Filling:

Instructions: Combine crumbs, sugar, nutmeg and butter; press onto bottom of 9-inch springform . . . → Read More: Eggnog Cheesecake]]> Ingredients:
Crust:

• 1 cup Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/4 tsp Ground Nutmeg
• 1/4 c Butter, melted

Filling:

• 1 Env. Unflavored Gelatin
• 1/4 c Cold Water
• 8 oz Cream Cheese, Softened
• 1/4 cup Sugar
• 1 cup Eggnog
• 1 cup Whipping Cream, Whipped
• 1 tsp of vanilla

Instructions:
Combine crumbs, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan.

Soften gelatin in water; stir over low heat until dissolved. Mix cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm and ready to serve.

Garnish with nutmeg if desired.

Instructions: Preheat oven to 180C. Cream ½ cup butter with sugar until light and fluffy. Add ¼ cup cocoa and one teaspoon vanilla essence. Mix well then . . . → Read More: Fast and Easy Chocolate Cake]]> Ingredients:
1 cup unsalted butter, softened
1 1/4 cups sugar
1/2 cup dutch cocoa powder
2 tsp vanilla essence
2 eggs
2 cups self-raising flour, sifted
tsp bicarbonate of soda
cup plus 3 tbsp boiling water
cup icing sugar, sifted

Instructions:
Preheat oven to 180C. Cream ½ cup butter with sugar until light and fluffy. Add ¼ cup cocoa and one teaspoon vanilla essence. Mix well then add eggs and combine. Add half the flour and bicarbonate of soda and mix well. Add ½ cup boiling water and mix well. Repeat with remaining flour, bicarbonate and ½ cup water. Pour into a greased and bottom-lined 20cm round or square cake tin. Bake for around 45-50 minutes, until risen and cooked. Remove from oven and cool on wire rack. To make chocolate icing, beat remaining butter and vanilla essence, then gradually add icing sugar and beat until light and fluffy. Mix remaining cocoa with 3 tablespoons boiling water then add to mixture and beat until well combined. Spread over cooled cake.

Instruction: Put all the chicken, pineapple, . . . → Read More: Chicken Salad Recipe]]> Ingredients:
1 can (about 12 ounces) pineapple tidbits
1 1/2 to 2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/4 cup raisins
1/2 cup toasted slivered almonds*
2 green onions, sliced
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon ground coriander
1/4 teaspoon dry mustard
dash ground allspice
1 small clove garlic, minced
dash cayenne pepper, optional
mixed salad greens or romaine lettuce

Instruction:
Put all the chicken, pineapple, celery, raisins, almonds, and onions in a bowl. In another bowl, combine remaining ingredients. Toss dressing with chicken pineapple mixture. Arrange on plates lined with mixed salad greens or romaine lettuce.

Makes 4 servings.

Instructions: 1. Heat the oil and melt the butter in a pan. 2. Add the red chili pepper . . . → Read More: Shrimp Scampi Recipe]]> Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 pinch red chili pepper flakes (optional)
4 cloves garlic (chopped)
1 pound shrimp (shelled and deveined)
1/4 cup white wine
1 lemon (juice and zest)
1 tablespoon butter
1 pound linguini (cooked)
1 tablespoon parsley (chopped, optional)
1 tablespoon parmigiano reggiano (grated, optional)

Instructions:
1. Heat the oil and melt the butter in a pan.
2. Add the red chili pepper flakes and garlic and saute until fragrant, about 1 minute.
3. Add the shrimp and saute until cooked, about 1-3 minutes per side.
4. Remove the shrimp from the pan.
5. Add the wine and lemon juice and bring to a boil.
6. Simmer the liquid until reduced by about half, about 3-5 minutes.
7. Add the butter, wait for it to melt and turn off the heat.
8. Add the shrimp, pasta and parsley and toss to coat.
9. Serve with a garnish of parmigiano reggiano if you wish.

7 egg whites 1 teaspoon cream of tartar 2 1/2 cups sugar 1 teaspoon vanilla extract 4 pints strawberries, hulled, whole 2 cups heavy cream 1 quart vanilla ice cream

Instructions

Do not preheat oven. Butter two 10-inch springform pans. In large bowl, with electric mixer, beat egg whites with cream of tartar, until they hold a soft peak. Add sugar a little at . . . → Read More: Meringue Ice Cream Cake Recipe]]> Ingredients

7 egg whites
1 teaspoon cream of tartar
2 1/2 cups sugar
1 teaspoon vanilla extract
4 pints strawberries, hulled, whole
2 cups heavy cream
1 quart vanilla ice cream

Instructions

Do not preheat oven. Butter two 10-inch springform pans. In large bowl, with electric mixer, beat egg whites with cream of tartar, until they hold a soft peak. Add sugar a little at a time, beating, and beat meringue until it is very glossy and hold a semi-hard peak. Fold in vanilla. Divide meringue between pans, smoothing tops.

Put pans in oven and set to 275 degrees. Bake meringue layers 45 minutes. Remove from oven. Cool meringue layers in pans on racks. Set aside. If made ahead, cover with plastic wrap in pans.

In a bowl, beat cream until it holds stiff peaks.

To assemble cake, use a large round platter. Loosen meringue layers from pan bottoms and put one layer on a platter. Working quickly spread the ice cream onto the meringue on plate. Then top with half the strawberries, and the last meringue layer. Then spread whipped cream on the top and sides.

Finish off with strawberries on the top of the cake. Everyone at your table can dig right in with their own spoon.

Meringue Ice Cream Cake

Instructions: Mix the garlic and oregano with the butter. Apply this on each slice of the French loaf(bread). Bake in a pre-heated or in tava until each slice is toasted light and crisp.

Serves 4.

Garlic Bread