How To make Peaches'N Crean Oven Puffed Pancake
: Pancake: 1/2 c all-purpose flour
2 TB sugar
1/4 ts salt
1/2 c skim milk
2 eggs beaten -OR-
1/2 c egg substitute - thawed
1 TB margarine or butter
16 oz can sliced peaches in extra
: light syrup, drained, : reserving 3 TB liquid 2 TB chopped pecans
1/8 ts cinnamon
: Cream Sauce: 1/4 c nonfat sour cream
2 TB powdered sugar
3 TB reserved peach liquid
1/8 ts almond extract
Heat oven to 425. In medium bowl, combine flour, sugar, salt, milk and eggs. Beat with wire whisk or rotary beater until smooth. Place margarine in 9-onch pie pan; melt in 425 oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt to coat bottom with melted margarine. Immediately pour batter into hot pan; top with peach slices, pecans and cinnamon. Bake for 16 to 20 minutes or until puffed and golden brown. Meanwhile in small bowl, combine all cream sauce ingredients; mix well. Cut pancake into wedges..Serve immediately eith cream sauce.
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INGREDIENTS
1 sheet puff pastry;
Egg wash;
Chocolate;
Hazelnut cream and grains.
METHOD
1. Preheat the oven to 200°C/400°F.
2. Use a floured surface to roll out the dough into a 20x53 cm rectangle.
3. Using a sharp knife, cut the dough into long strips, around 3 cm thick.
4. Spray each strip with some water slightly and roll into a tight roll, pinching one end.
5. Place each roll into a 10 cm ring.
6. Brush the dough with egg wash and bake for 8 minutes, then lower the temperature to 165°C/330°F and bake everything for 18-20 minutes.
7. When the rolls cool down, remove them from the ring and decorate them with chocolate and chopped hazelnuts before serving.
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It's highly likely that Vincent van Gogh would have been a fan of this mysteriously delicious masterwork. After all, this edible artwork bears a pretty strong resemblance to his 1889 painting, The Starry Night. The good news for you is that you have fun with this recipe without possessing the same talent as the great man himself.
You'll Need:
For the base:
- 14 oz Oreo cookies
- 4¼ oz melted butter
For the filling:
- 5⅓ oz white marshmallows
- 7 oz cream cheese
- 5 fl oz milk
- 2 tsp lemon juice
- food coloring in blue, black, and red
For the decoration:
- edible glitter
- edible glitter stars
Here's How:
1. Place the cookies in a resealable plastic bag, then crush them. Mix the crumbs and butter evenly together.
2. Put the cookie mixture in a springform pan. Pat the base down with a spoon, forming a thick border around the edge. You can shape it further using a glass. Refrigerate for an hour.
3. Melt the marshmallows and cream cheese in a water bath. While heating, stir with a whisk. Once a uniform cream has formed, add in the milk and lemon juice.
4. Divide the cream between two large bowls and two small ones. Put more cream in the larger bowls.
5. In the first, stir in a few drops of blue food coloring, until the cream is completely blue. Then add a few drops of black food coloring but spread it gently so that it leaves some lines in the cream. In the second large bowl, stir in a few drops of blue food coloring, as before. Add a few more drops of blue coloring and spread them around the way you did with the black.
6. In one of the small bowls, add some red and blue food coloring, and stir until it turns purple. Leave the fourth bowl of cream white.
7. Now everything comes together: pour the blue-blue cream onto the cheesecake base, then pour the blue-black cream mixture on top. Pour out a couple of streaks of purple cream, then spread them out using a spoon, or dip your finger in the color and draw some swirls — the aim is to create a galaxy look on the cake's surface.
8. Let a few drops of white cream fall on the cake to finish, decorate these with sugar glitter and stars. Refrigerate for at least two hours before serving.
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