Kiseki Souffle Pancakes

Kiseki Souffle Pancakes
The Japanese Miracle Pancakes Are Just Heavenly!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 20 minutes

 Ingredients

6 egg whites

5 egg yolks

1/2 cup sugar

1/4 cup milk

1/4 tsp vanilla extract

1/4 tsp cream of tartar

maple syrup

fresh fruit (optional)

vegetable oil for greasing

cooking spray

Cooking Tools

Large non-stick frying pan with lid

2 medium mixing bowl

Electric hand mixer

1 cup /measuring cup 

Directions
Place 5 egg yolks, sugar, milk and vanilla in a mixing bowl and whisk together. Place 6 egg whites & cream of tartar in a separate mixing bowl and using a hand mixer, whip on high until stiff peaks form.  Fold in egg whites into the yolk mixture gently without losing the fluffy volume. Incorporate until evenly folded. In a non-stck pan, lightly grease pan with vegetable oil, heat on a very low setting/simmer.  Spray the inside of the measuring cup with cooking spray and scoop up the batter and place in pan, cook 3 to a batch.  Place lid on top and cook for 4-5 minutes. Spray spatula with cooking spray to flip pancakes over gently.  Place lid back on and cook for an additional 4 minutes.  Serve immediately with syrup.
Yields 6

Huguenot Torte

Huguenot Torte
A Crusty, Sweet, Gooey Dessert! 
Recipe From The Lee Bros. Charleston Kitchen
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients

2 large eggs

1 1/3 cup sugar

1/4 cup flour

2 1/2 tsp baking powder

1/4 tsp salt

1 Granny Smith apple, peeled, cored, diced

1 cup pecan or walnuts, chopped

1 tsp vanilla extract

butter for greasing

3/4 cup heavy cream

2 tbsp sour cream

Cooking Tools

Baking dish

2 medium mixing bowl

Whisk

Hand mixer 

Directions
Preheat oven to 325 Degrees F.
In a mixing bowl, whisk eggs until creamy and frothy. Add in sugar, flour, baking powder,salt, apple, pecans, and vanilla. Combine after each ingredient.  Grease baking dish and pour batter, bake for 45 minutes or until crusty.  Remove torte from oven and allow to cool for 15 minutes.  In a separate mixing bowl, add heavy cream and sour cream and using a hand mixer, whip until soft peaks form.  Spoon into individual portions and dollop with the Sour Cream whip.
Serves 6

Cast Iron Blueberry Pancakes

Cast iron Blueberry Pancakes
No Forks, Just Spoons!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 12 minutes

Ingredients
2 cups Bisquick
1/2 tsp baking powder
2 cups milk
2 eggs
1 tsp vanilla extract
1 cup fresh blueberries
4 tbsp butter
powdered sugar
maple syrup

Cooking Tools

4 individual cast iron pans

Medium mixing bowl

Oven 

Directions
Preheat oven on broil for 425 Degrees F.  Place cast iron pans in the oven as it is heating. Whisk together Bisquick, milk, 2 eggs, vanilla extract. Remove heated cast iron pans and allow 1 tbsp butter to melt in each pan.  Pour batter in the heated pans halfway up the side.  Place 1/4 cup blueberries in the center.  Place back in the oven and allow to bake for 10-12 minutes. Dust with powdered sugar and drizzle with maple syrup before serving.
Serves 4

Bubble Tea

Bubble Tea
Mine And My Daughters Favorite!
Difficulty: Easy
Prep Time: 5 minutes
Cooking Time: 8 minutes
Cooling Time: 1 hour

 

 Ingredients
1 cup black tapioca balls
5 cups water
1/2 cup sugar
5 bags Paromi Tea, coconut almond tea or Chi green tea http://www.paromi.com/
3/4 cup half & half
ice

Cooking Tools
2 small pots

Directions
Fill a small pot with water and cook tapioca for about five minutes, drain.  In the same small pot, add 1 cup water and 1/2 cup sugar and simmer on low heat until sugar has dissolved.  Place cooked tapioca into the the simple sugar syrup and set aside to allow the tapioca to absorb some of the syrup, cool completely.  In another pot, add 4 cups of water and tea bags and boil for 1 minute and remove from heat to cool completely. Remove tapioca from the syrup and evenly distribute into 4 glasses, add all the simple syrup into the tea, remove tea bags before adding the syrup.  Add ice to the glasses and pour sweetened tea over ice.  Pour some half & half into the glass.
Serves 4

Cereal Bon Bons

Cereal Bon Bons
The Best Dessert To Make With Children!
Difficulty: Easy
Prep Time: 25 minutes + 3 hours freezing
Cooking Time: No cooking required

Kellogg's Fruit Loops,  Frosted Flakes And Coco Krispies Were Used!

 Cereal Bon Bons
Ingredients
3-4 assorted favorite cereal, individual servings
1 pint vanilla ice cream

Cooking Tools
Parchment lined glass baking dish
Small ice cream scoop
3-4 small bowls

Directions
Slightly crush cereal in the bag it comes in. Place crushed cereal in the individual bowls.  Scoop out ice cream balls and roll in the cereal and place in the parchment lined dish.  If the ice cream bon bons start to soften, place in freezer for a few minutes to harden, same goes with the ice cream.  1 pint will yield about a dozen bon bons.  Freeze for several hours before serving.
Yields 12

Let Your Cereal Imagination Soar!

Caramelized Figs Over Vanilla Ice Cream

Caramelized Figs Over Vanilla Ice Cream
The Sweetest Way To Use Figs!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

 Ingredients
2 cups fresh figs, halved
1/2 stick butter
3/4 cup brown sugar
1/4 cup apple juice
1/2 cup pecans, chopped
1 tsp vanilla extract
1 pint vanilla ice cream

Cooking Tools
Medium skillet

Directions
In a skillet on medium heat, melt butter, vanilla extract and sugar in the apple juice.  Simmer to evaporate some of the liquid then add halved figs, cut side down and pecans, cook for about 10 minutes or until the edges start to get caramelized.  Spoon fig sauce on top of the dished ice cream.
Serves 4