small bowl mix together mascarpone cheese, hazelnut cream, nutmeg, vanilla
lat beater, beat together the mascarpone and lemon curd until fluffy
whisk mascarpone and vanilla seeds together. Serve pancakes with vanilla mascarpone and extra
small bowl. Serve pancakes topped with mascarpone mixture, prosciutto and basil
y whisking together the mascarpone cheese, 1/4 cup creme
hile you prepare the Marsala Recipe below.
https://www.foodnetwork
Warm the pancakes according to package directions.
Meanwhile, in a large bowl beat cream cheese, mascarpone cheese, and confectioners sugar until well combined.
In a small bowl dissolve coffee granules in the water, then add to cheese mixture; mix well.
Place 1 pancake on each of 8 plates then dollop with cheese mixture; repeat the layers two more times, ending with a dollop of the cheese mixture topping each stack.
Sprinkle with cocoa and serve at once.
small bowl, mix the mascarpone, marmalade, grated orange zest, honey
ow large you want your pancakes) at a time onto hot
nd smooth.
Add the mascarpone and continue to mix on
ts thick.
Add the mascarpone to the whipped yolks.
ool slightly.
For the pancakes, in a medium bowl, sift
little stiff. Whip the Mascarpone cheese, adding vanilla until soft
ayenne.
Form into 8 pancakes, shaping loosely but flattening slightly
he pancakes are finished.
Serve with blueberry syrup (see my recipe
Mix cake mix, peanut butter, oatmeal together.
Mix egg and milk together and add to cake mix blend. Blend together until crumbly. Press into a 13 x 9 inch baking pan. Bake at 350 degrees for 15 minutes. Cool completely.
Drizzle chocolate syrup over crust and top with sliced bananas.
Mix whipped topping, mascarpone cheese and peanut butter until creamy. Spread over top. Refrigerate until serving.
ntil peaks form.
Add mascarpone to lemon curd in medium
lectric mixer, beat together the mascarpone, extra sugar and egg yolks
owl, blend 1 cup of Mascarpone Cheese and 1 egg yolk
Combine starter, water and flour in large bowl. Mix well. Cover with plastic wrap and set in warm place (80 degrees) for 12 hours.
Put 1 cup of the starter back in your sourdough starter pot and keep refrigerated. To whatever is left, add egg, cooking oil and dry milk.
In small bowl, combine salt, baking soda and sugar. Sprinkle over batter and fold in gently. Let rest 5 minutes. Drop by tablespoonfulls to make dollar size pancakes (these pancakes require a hotter griddle than other pancakes).