Pecan Cheesecake Pancakes With Maple Butter Food

PECAN CHEESECAKE PANCAKES WITH MAPLE BUTTER

Steps:

• Beat the egg yolks and the cream cheese together until smooth. Add Splenda or other artificial sweetener, vanilla, cinnamon, and pecans, stirring to mix thoroughly. Beat the egg whites until still but not dry. Gently fold the egg whites into the cream cheese mixture.
• Fry in butter over medium heat until golden brown, turning once. Serve with.
• Maple Butter (recipe follows) or sugar free maple syrup.
• Maple Butter:.
• Stir the maple flavored extract and the artificial sweetener into the melted.
• butter. Combine the melted butter with the softened butter.
• Serve softened to room temperature, but store in the refrigerator between meals.

BANANA AND PECAN PANCAKES WITH MAPLE BUTTER

Steps:

• Preheat the oven to 200 degrees F.
• In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
• Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
• To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
• In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

GINGER PANCAKES WITH MAPLE-PECAN SYRUP

Steps:

• For the syrup, mix all ingredients in a saucepan; heat to boiling.
• Keep warm over low heat.
• For the pancakes; mix the first 7 ingredients in a large bowl.
• In another bowl mix the eggs, water, buttermilk, melted butter and brown sugar; add to the dry ingredients; mix well to combine.
• Grease a griddle with butter.
• Drop about 1/3 cup pancake batter onto the griddle; cook the pancakes turing once until done.
• Serve with warm syrup.

MAPLE PECAN CHEESECAKE

Steps:

• In a bowl stir together the gingersnap crumbs and the butter until the mixture is combined well and press the mixture onto th e bottom and halfway up the side of a 9-inch springform pan.
• Make the filling In a large bowl with an electric mixer cream together the cream cheese and the brown sugar until the mixture is light and fluffy and beat in the maple syrup.
• Add the egg yolks, 1 at a time, beating well after each addition, and beat in the sour cream, the salt, the vanilla, the maple extract, and the pecans.
• In a bowl with the electric mixer, beaters cleaned, beat the egg whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth of them onto the cream cheese mixture, and fold in the remaining whites gently but thoroughly.
• Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 350 F. oven for 1 hour.
• Turn off the oven, let the cheesecake cool completely in the oven with the door ajar, and chill it, covered, overnight.

PECAN CHEESECAKE

Steps:

• Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.
• In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust
• Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.
• In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
• In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.

MAPLE PECAN BUTTERMILK PANCAKES

Steps:

• Use two medium size bowls for mixing dry and wet ingredients separately.
• In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
• Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
• Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
• Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
• Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
• Enjoy!

MAPLE PECAN CHEESECAKE EH!

Steps:

• Vanilla Cookie Crust.
• In a small bowl, stir the crushed cookies and melted butter till well combined.
• Press the crumb mixture evenly over the bottom of a greased 9" springform pan.
• Put aside until needed.
• Maple Pecan Filling.
• In a large bowl combine, cream cheese, sugar, syrup and cornstarch.
• Using an electric mixer, beat until smooth.
• Add eggs and yolk, one at a time, mixing well.
• Next beat in vanilla extract, add the pecans, stir and pour into prepared 9" springform pan.
• Bake in a 350 degree oven for 15 minutes.
• Lower the temperature to 225 degrees and bake for 1 hour and 15 minutes. (Or until the center of the cake no longer looks wet or shiny).
• Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for an additional hour.
• Chill the cake, in the fridge, uncovered, overnight.
• Serve with whipped cream garnished with a sprinkling of ground pecans.