Father's Day Recipes

Canadian Bacon & Corn PancakesIngredients3/4 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 Apples1 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 syrupMethodCombine 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.


Marmalade & Pecan MuffinsIngredients2 cups all-purpose flour3 teaspoons baking powder2 tablespoons granulated sugar1 teaspoon salt1/3 cup vegetable oil1 egg1-1/4 cups milk1/2 cup chopped pecans6 teaspoons orange marmaladeMethodPreheat 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.


Chocolate Mousse CakeIngredients1 cup unsalted butter6 ounces semisweet chocolate cut into pieces2 ounces unsweetened chocolate (baking chocolate not the powder)1 tablespoon coffee flavored liqueur5 eggs, separated, 3 egg yolks1 cup granulated sugarsweetened whipped cream, chocolate sprinklesMethodPreheat 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.


Sesame Chicken Wings Ingredients20 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 MethodPreheat 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.


Spicy Bbq ShrimpIngredients1/2 c Butter; or margarine 3/4 c BBQ Sauce, 2 tb Lemon juice2 lb Medium to large shrimp; unshelled 1/2 c Dry sherry Cayenne pepper to taste Black pepper & Garlic powder MethodTurn 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.


Chocolate Velvet CheesecakeIngredient1 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, Packed2 ea Large Eggs 6 oz Semi-sweet Chips, Melted 3 tb Almond Flavored Liqueur2 c Sour Cream 2 tb Granulated SugarMethodCombine 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.