Bread Pudding

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted, stirring well. Pour over bread pudding. Serve warm or cold.

White Chocolate-Coconut Cookies

1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 sticks butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3/4 cup shredded coconut flakes

For garnish:
8 ounces white chocolate, melted
3/4 cup toasted, shredded coconut flakes

Preheat oven to 350 degrees F.

In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes.

Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans. Bake in a preheated oven for about 10 minutes until the bottoms of the cookies are golden brown. Remove from oven and cool completely.

When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper-lined sheet pans to dry completely.

Orange Brownies

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest

1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Orange Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
4 tablespoons softened butter
1 (1-pound) box confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

Plum Cake "Tatin"

6 tablespoons (3⁄4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
10 to 12 purple "prune" plums, cut in half and pitted
1 3⁄4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1⁄3 cup sour cream
1⁄2 teaspoon grated lemon zest
1⁄2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
Confectioners' sugar


Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1⁄3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3⁄4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Chocolate-Hazelnut Ravioli

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

Raspberry Cheesecake

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

For the topping:
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Original LiL Fella Cheesecake

2 packages of 8 ounce cream cheese

¾ cup sugar

2 tbs cornstarch

1 tbs vanilla extract

2 extra large eggs

1/3 cup heavy or whipping cream

1. Preheat oven to 350 ^OF. Line 12 muffin cups with silicone, foil, parchment, or paper liners.
2. One package of cream cheese, 1/4 cup of sugar, and the cornstarch in a large bowl and beat w/ electric mixer on low until creamy ( about 3 minutes-scrapping down the bowl several times). Blend the remaining cream cheese (one package at a time – scrapping down the bowl after each one). Increase mixer speed to medium, and in the remaining 1/2 cups sugar, then vanilla. Blend in the eggs, one at a time, and beating well after each one. Beat in the cream just until completely blended. Don’t over mix!
3. Divide batter among the 12 muffin cups (fill almost to the top). Place the muffin tin in large shallow pan, then add hot water so it comes about 1 inch up the sides of the tin. Bake the cake until set and the centers are slightly puffy and golden, about 45 minutes. Remove cake from water bath and transfer tin to wire rack, and let cool for 2 hours. Cover the cakes with plastic wrap and put in the freezer until cold, at least 1 hour.
4. To remove the cakes, lift them out of the cups with hand and peel of the liners. Place the cakes, top side down, on a serving platter. Top each with strawberry or strawberry sauce.

LiL Fella Chocolate Swirls

2 packages of 8 ounces cream cheese

2/3 cup sugar

2 tbs cornstarch

1 tbs vanilla extract

2 extra large eggs

½ cup heavy or whipping cream

1 ½ tbs unsweetened cocoa powder

1. Preheat over to 350^OF. Line 12 standard muffin cups with silicone, foil, parchment, or paper liners.
2. One package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl and beat w/ electric mixer on low until creamy ( about 3 minutes-scrapping down the bowl several times). Blend the remaining cream cheese (one package at a time – scrapping down the bowl after each one). Increase mixer speed to medium, and in the remaining 1/3 cups sugar, then vanilla. Blend in the eggs, one at a time, and beating well after each one. Beat in the cream just until completely blended. Don’t over mix! Remove ¾ cups of the batter and stir in the cocoa.
3. Divide the whiter batter among the 12 muffin cups. Drop a heaping teaspoon of the chocolate batter in the center of each, pushing it down slightly. Using a small knife, cut through the batter just until dark swirls appear.
4. Place the muffin tin in large shallow pan, then add hot water so it comes about 1 inch up the sides of the tin. Bake the cake until set and the centers are slightly puffy and golden, about 45 minutes. Remove cake from water bath and transfer tin to wire rack, and let cool for 2 hours. Cover the cakes with plastic wrap and put in the freezer until cold, at least 1 hour.
5. To remove the cakes, lift them out of the cups with hand and peel of the liners. Place the cakes, top side down, on a serving platter. Top with chocolate curls.

Original New York Cheesecake

Four 8-ounce packages of cream cheese-room temperature

1^2/3 cups sugar

¼ cup cornstarch

1 tbs vanilla extract

2 extra large eggs

¾ cups heavy/whipping cream

1. Pre-heat oven to 350^OF deg. Butters the bottom and sides of a 9inch spring form pan. Wrap the outside w/ aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on. (sponge cake crust)
2. One package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl and beat w/ electric mixer on low until creamy ( about 3 minutes-scrapping down the bowl several times). Blend the remaining cream cheese (one package at a time – scrapping down the bowl after each one).
3. Increase mixer speed to medium, and in the remaining 1 ^1/3 cups sugar, then vanilla. Blend in the eggs, one at a time, and beating well after each one. Beat in the cream just until completely blended. Don’t over mix! Gently spoon the batter over the crust.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake until edges are light golden brown and top is slightly golden tan, about 1^1/4 hours. Remove cheesecake from the water bath and transfer to wire rack and let cool for 2 hours. Then, leave cake in the pan, cover loosely w/ plastic wrap, and refrigerate until completely cold (overnight or at least 4 hours).
5. To serve, release and remove sides of spring form, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with sharp straight-edge knife.

* For 8 inch: 3 packages of 8 ounces cream cheese, 1^1/3 cups sugar, 3 tbs cornstarch, 1 tbs vanilla extract, 2 extra large eggs, and 2/3 cups heavy, whipping cream.

Sponge Cake Crust

1/3 cup sifted cake flour

¾ tsp baking powder

Pinch of salt

2 extra large eggs – separated

1/3 cup sugar

1 tsp vanilla extract

2 drops pure lemon extract

2 tbs unsalted butter, melted

1. Preheat oven to 350^OF and butter the bottom and sides of a 9 inch spring form pan (non-stick preferably). Wrap the outside w/ Al foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder and salt together.
3. Beat the egg yolks in a large bowl w/ electric mixer on high for 3 minutes. With the mixer still running, slowly add 2 tbs of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
4. Sift the flour mixture over the batter and stir in by hand, just until no more white flecks appear. Now blend in melted butter.
5. Wash the beaters really well (little fat can cause egg whites not too whip!). Put the egg whites and cream of tartar into bowl and beat with mixer on high until frothy. Gradually ad remaining sugar and continue beating until stiff peaks form (whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites.
6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Don’t let the top brown! Leave the crust in the pan and place on a wire rack to cool. Leave the over on while prepare the batter.

*For 8 inch – ¼ cup sifted cake flour, ½ tsp baking powder, pinch of salt, ¼ cup sugar, ¾ tsp vanilla extract, 2 drops pure lemon extract, 2 tbs unsalted butter (melted), ¼ tsp cream of tartar.

*For chocolate crust – stir in 2 ounces of melted and slightly cooled bittersweet chocolate when extracts added.

Chocolate Mousse Cheesecake

Cheesecake

3 packages of 8 ounces cream cheese

1^1/3 cups sugar

3 tbs cornstarch

1 tbs vanilla extract

2 extra large eggs

^2/3 cups heavy or whipping cream

Chocolate Mousse

1 tbs unflavored granulated gelatin

2 tbs cold water

8 ounces bittersweet/ semisweet chocolate

3 cups heavy or whipping cream

3 tbs sugar

1 tbs vanilla extract

Topping

Ganache

1 cup mini chocolate chips

Traditional Chocolate Ganache

8 ounces bittersweet chocolate (coarsely chopped), 1 cup cold heavy or whipping cream, 1 tbs vanilla extract

1. Combine chocolate and cream in a medium size saucepan and stir over medium low heat until the chocolate melts and the mixture begins to bubble a little round the sides. Quickly whisk the mixture until it comes together in a smooth chocolate sauce.
2. Remove from the heat and whisk in vanilla. Pour into a heatproof bowl that can go into the freezer. Chill the Ganache in the freezer just until it thickens, about 15 minutes. Use immediately to glaze the top of cheesecake. Return the cake to the freezer for 1 hour before cutting.

CaKe

1. Preheat oven to 350^OF. Butter the bottom and sides of a 9 inch spring form pan. Wrap the outside with Al foil, covering bottom and extending all the way up the sides
2. One package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl and beat w/ electric mixer on low until creamy ( about 3 minutes-scrapping down the bowl several times). Blend the remaining cream cheese (one package at a time – scrapping down the bowl after each one). Increase mixer speed to medium, and in the remaining 1 cup sugar, then vanilla. Blend in the eggs, one at a time, and beating well after each one. Beat in the cream just until completely blended. Don’t over mix! Gently spoon the batter over the crust.
3. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake until edges are light golden brown and top is slightly golden tan, about 1^1/4 hours. Remove cheesecake from the water bath and transfer to wire rack and let cool for 2 hours. Then, leave cake in the pan, cover loosely w/ plastic wrap, and refrigerate until cold and set, about 4 hours.
4. Meanwhile, make the chocolate mousse. Place the gelatin in a heatproof measuring cup, stir in cold water, and let stand until thickened. Cook in the microwave for about 30 seconds or over a pan of simmering water for about 1 minute, until completely melted. Set aside to cool. Melt the chocolate and let cool.
5. In a large bowl, whip the cream w/ mixer on high until soft peaks form. While the mixer still running, add sugar and vanilla. Blend in cooled melted chocolate until white streaks disappear and cream begins to form peaks in the bowl. Now beat in the dissolved gelatin all at once. Do not over beat at this stage – cream might curdle. Stop mixers when stiff peaks form and refrigerate until ready to use.
6. Remove cake from the refrigerator, leaving it in the pan. Spoon the mousse on top of the cake (come up almost to the top of the pan) and spread it out to the edges with metal spatula. Cover with plastic wrap. Freeze the cake until the mousse is form and completely cold, overnight or at least 4 hours.
7. Make the chocolate ganache and place in the freezer until chilled and thickened, about 15 minutes. Remove the cake from the freezer and let it stand in room temperature about 5 minutes. Release and remove the sides of the spring form, leaving the cake on the bottom of the pan. Warm a metal icing spatula by holding it under hot running water. Dry with paper towels.
8. Frost the top of the cake with the ganache, smoothing it out using the spatula. With a small spoon, make some drips of ganache on the sides. Sprinkle the chocolate chips in a 2 inch border around the top edge and mound up few in the center. Return to the freezer (do not cover) until ganache is set and cold, about 1 hour. Keep the cake in the freezer until 2 hours before planning to serve, and then transfer to refrigerator to thaw.

Chocolate Espresso Cheesecake with Ganache

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon

For the filling:
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature

For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream

Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

Reduce the oven temperature to 300 degrees F.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:

Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

Egg Noodles with Mushrooms

1/2 pound wide egg noodles
2 tablespoons butter
8 white mushrooms, sliced
1 shallot, finely chopped
A handful fresh parsley, chopped
Salt

Cook egg noodles until just tender in boiling salted water, about 6 minutes.

Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.

Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

Broccoli Cole Slaw

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

BBQ Chicken

1 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1/4 teaspoon thyme
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1 (3 1/2-pound) chicken, cut into 8 pieces

Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil).

In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbeque sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

Orange Glazed Chicken Wings

12 whole chicken wings
1 (6-ounce) can frozen orange juice concentrate
3 tablespoons hoisin sauce
2 teaspoons honey
1 tablespoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon crushed red pepper flakes

Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

During the last 20 minutes of cooking the chicken, place the orange juice concentrate, oyster sauce, honey, hoisin sauce, rice vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.

Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

Oven Fried Chicken

Ingredients

• cooking spray
• 20 crackers, whole-grain, saltine-like, pulsed in a food processor to fine crumbs (about 1/2 cup)
• 2 1/2 cup(s) cereal, cornflakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
• 2 tablespoon sesame seeds
• 3/4 teaspoon pepper, cayenne
• 1/2 teaspoon garlic powder
• 2 large egg white(s)
• 1 cup(s) yogurt, low-fat plain
• 1 tablespoon mustard, dijon-style
• 1/2 teaspoon salt
• 4 chicken breast halves, bone in, skin removed, rinsed and patted dry
• 4 chicken, thighs, bone in, skin removed, rinsed and patted dry

Preparation

Preheat the oven to 375°F. Lightly spray a baking sheet with cooking spray.

Combine the saltine and corn flake crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl.

In a large bowl, the egg whites, yogurt, mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. Then, one at a time, dip the chicken pieces in the cracker mixture, packing the crumbs evenly onto the chicken. Arrange the chicken on the prepared baking sheet and spray the tops lightly with cooking spray. Bake until the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes.

Serving size: 1 breast half or 2 thighs

Nutrient Notes: Excellent source of: Niacin, Vitamin B6, Selenium, Riboflavin, Thiamin, Vitamin B12, Iron, and Phosphorus; Good source of: Folate, Pantothenic Acid, Calcium, Magnesium, Manganese, Potassium, and Zinc.

Cheesy Mac

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Peanut Butter Cheese Cake Minis

Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups

Filling:
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs

Preheat oven to 350 degrees F.

Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust: In a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

To make the filling: Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

Basic Pizza Dough

1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

In an electric mixing bowl, whisk the yeast, sugar, water and vegetable shortening together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

Chocolate Truffles

1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup heavy cream

1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners’ sugar
Cocoa powder

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.

Cajun Seafood Balls

1/2 pound cooked, cleaned and peeled shrimp
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
Peanut oil, for frying
Lemon wedges, for serving

Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.

Milk and Cookies

2 sticks butter, at room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/4 cups milk chocolate chips
1 1/4 cups dark chocolate chips
1 recipe frozen Ice Milk, recipe follows

Preheat the oven to 350 degrees F. Line 2 or 3 large baking sheets with parchment paper.

Place the butter, sugar and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed until well combined, about 1 minute. Add the eggs and vanilla to the butter and sugar and beat in slowly. Sift together the flour, salt and baking soda, add to the batter in 3 stages. Once combined, fold the chocolate chips into the batter. Scoop the cookie batter into 2 tablespoon portions and place onto the prepared cookie sheets. Flatten slightly, place in the oven and bake for 18 to 20 minutes, or until cookies are lightly golden. Remove the cookies using a spatula and transfer to cooling racks to cool. Serve with the frozen Ice Milk.

For the Ice Milk:
1 quart farmer's milk
1/2 vanilla bean, scraped
1/4 cup sugar

Combine all the ingredients into a medium bowl and whisk until the sugar is dissolved. Discard the vanilla pods, pour the milk mixture into an ice cream machine and churn according to manufacturer's directions until it becomes slushy. Remove, place in a plastic container and freeze until ready to serve.

Crab Balls

Peanut oil, for frying

Tartar Sauce:
1 cup mayonnaise
1 white onion, chopped
1/2 cup dill pickle chips, chopped
Fresh lemon juice
Pinch House Seasoning, recipe follows
Freshly ground black pepper

Crab Balls:
2 slices bread, crust removed and processed into crumbs
1/3 cup heavy cream
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped fresh parsley leaves
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
1 egg, beaten
1 pound lump crab meat, picked free of any shells

In a heavy, deep pot, preheat peanut oil to 365 degrees F.

For the tartar sauce, combine all ingredients into a food processor and blend to achieve desired chunkiness, adjust seasoning and chill until ready to use.

For the crab balls: In a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch. Serve Crab Balls while hot, with tartar sauce. Balls can also be made ahead of time and reheated.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Buffalo Wings

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Croissant Bread Pudding

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup raisins

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow soaking for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Tiramisu

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

E’s Choc Cake

160g sugar
250g butter / margarine
6 eggs
1 cap full of vanilla
1/2 tbs baking powder
1 tsp bicarbonate of soda
220g flour
110g cocoa powders

1. Beat butter and sugar until fluffy
2. Put in the eggs, one by one and add in vanilla
3. Sift the flour, cocoa powder, baking powder and bicarbonate soda
4. Add into the mixture, mix well
5. Bake ^_^ 350 degrees F for 50 mins

Marble Chocolate Cheese Cake (MCC)

A mixture

180gm Butter
170gm Sugar
3 Eggs
120gm Self-Raising Flour (sifted)
20gm Cocoa Powder (sifted)
1tsp Baking Powder (sifted)

B mixture

250gm Cream cheese
60gm Sugar
1 Egg
1tsp Vanilla Essence


Pre-heat oven-320deg F...

1. A mixture - Beat butter & caster til light & fluffy.
2. In eggs one by one.
3. Add flour, cocoa powder & baking powder. Mix well.
4. In another bowl, beat B mixture altogether til fluffy.
5. Pour 1/2 of the A mixture into an 7/8" pan & smooth the surface.
6. Then pour all of B mixture. Smooth the surface.
7. Pour the remaining A mixture.
8. Turn down oven to 300deg F. Bake and check cake after 50 mins.