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Cookbook 5-11

CINNAMON ROLL PANCAKES (from The Cheesecake Factory)
Cinnamon Roll Pancakes
Servings: 4 (2 pancakes each)

INGREDIENTS
1-3/4 cups All-Purpose Flour
1 Tbl Baking Powder
1 tsp Kosher Salt
2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 tsps. Vegetable Oil
1 cup Cinnamon Swirl
½ cup Vanilla Icing
Powdered Sugar (optional)
INSTRUCTIONS
Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.
Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.
*Vanilla Icing is available at most major grocery stores.

CINNAMON SWIRL
Yield: 1 cup

INGREDIENTS
3 Tbls. Butter
5 oz. Brown Sugar
¾ tsp. Cinnamon
1 Tbl. Cream
INSTRUCTIONS
Melt the butter in a small pot. Add the brown sugar and cinnamon into the pot and cook until the sugar melts.
Add the cream into the pot and whisk to incorporate.

Chicken Dumpling Pie

3 cups chopped cooked chicken
2 10 3/4 oz undiluted cream of chicken soup
1 10.5 oz can chicken broth undiluted
1 15 oz can mixed vegetables drained
1/2 teaspoon chicken seasoning
2 cups Bisquick
1 8 oz container sour cream
1 cup milk

Stir together first five ingredients, the pour into greased 13×9 baking dish. Stir together bacon mix, cream cheese and milk, pour over chicken mixture. Bake at 350° 50 to 60 minutes or until golden brown.

Diabetic cheesecake?

Chocolate pie – Use 1 envelope of Knox plain gelatin – Does that go into chocolate pie
Yes it thickens it up
When do you put gelatin in – mix dry

Chicken Parmigiana (from Olive Garden)

Prep time: 20 minutesCook time: 15 minutesServing size:4
INGREDIENTS
4 boneless, skinless chicken breasts (8-9 oz each)
2 cups flour
½ quart milk
4 eggs
3 cup Italian breadcrumbs
½ cup marinara sauce
1 cup mozzarella cheese
½ cup vegetable oil
Parsley, to garnish
PROCEDURES
MEASURE the flour in a bowl and set aside.
MIX the milk and eggs in a second bowl, breaking egg yolks, and set aside.
MEASURE the breadcrumbs in a third bowl and set aside.
POUND the chicken breasts between sheets of plastic wrap until about ¼” thickness.
SEASON the chicken with salt and pepper.
COAT the chicken lightly in flour, covering all sides completely.
DIP into egg and milk mixture, covering completely.
COAT with breadcrumbs, covering evenly, remove any lumps.
PLACE breaded chicken in a single layer on a lined sheet tray(s).
PREHEAT oven, set to broil.
HEAT oil in a cast iron pan to approximately 155 degrees.
FRY Fry chicken for about 5 minutes per side, or until cooked through and golden brown.
PLACE chicken on paper towel to remove excess oil.
TOP fried chicken with marinara sauce and mozzarella cheese.
GARNISH with fresh parsley, chopped.
SERVE with spaghetti or your favorite side dish.

Tonga Toast from Disney’s Polynesian Village Resort
Serves 4

Ingredients:

Sugar-Cinnamon

3/4 cup granulated sugar
2 teaspoons cinnamon

Batter

4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar

Tonga Toast

1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled

Directions:

For Sugar-Cinnamon:

Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For Batter:

Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga Toast:

Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
Slice the bread into four three-inch-thick slices.
Cut each banana in half crosswise, then each piece lengthwise.
Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
Roll toast in cinnamon-sugar. Repeat for each piece of toast.

Simple At-Home Grey Stuff Recipe Inspired by the Ultimate “Grey Stuff” at Disney Parks
Makes 12

Ingredients:

1 1/2 cups cold whole milk
1 (3.4 ounce) package instant vanilla pudding mix
15 chocolate sandwich cookies
1 (8 ounce) container whipped topping, thawed
3 tablespoons instant chocolate pudding mix
12 scalloped sugar cookies
Edible sugar pearls

Directions:

Pour milk into large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.
Place chocolate sandwich cookies in food processor and pulse until puréed.
Fold puréed cookies into pudding mix. Stir until fully mixed.
Add whipped topping and instant chocolate pudding. Stir until fully mixed.
Place in refrigerator and chill for one hour.
Spoon grey stuff into piping bag fitted with desired tip. Pipe grey stuff onto cookies. Top with sugar pearls.

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