Type what you have

Ingredients

• ✓ cornstarch
• sugar
• salt
• cinnamon
• milk

Instructions

1. 1 Whisk sugar, cornstarch, salt, and cinnamon together in a large saucepan; stir in milk until evenly blended. Heat over medium-high heat; cook and whisk until reaches a thick consistency, 25 to 30 minutes, making sure to continually whisk while custard cooks to avoid burning or clumping. The custard will thicken as it cools. Divide between bowls.

By Lu

Ingredients

• ✓ cornstarch
• milk
• white sugar
• salt
• egg yolk
• lemon rind
• vanilla extract

Instructions

1. 1 Heat cornstarch in a saucepan over medium heat. Slowly stir in milk. Add sugar and salt; cook and stir until slightly thickened, about 15 minutes.
2. 2 Whisk egg yolks in a bowl; stir in ¼ cornstarch mixture, then stir into pan. Cook and stir until combined, about 1 minute. Add lemon rind; cook and stir until thickened, 7 to 10 minutes. Off heat, stir in vanilla extract to combine.

By Eric Bryant

Ingredients

• ✓ cornstarch
• coconut milk
• soy milk
• chickpea flour
• bread
• olive oil

Instructions

1. 1 Empty coconut milk into a medium bowl. Whisk until well emulsified. Add soy milk, garbanzo bean flour, and cornstarch and stir until the ingredients have blended together. Empty the mixture into a glass baking dish large enough for all of the bread pieces to fit.
2. 2 Dunk the bread in the mixture, making sure all pieces are well covered with the mixture. Cover with plastic wrap and place into the refrigerator, 8 hours to overnight.
3. 3 Heat 2 tablespoons olive oil in a large, flat saute pan or griddle over medium heat for 2 to 3 minutes. Add slices of French toast, working in batches if needed, and cook until golden brown, about 10 minutes. Flip and cook the other side for 10 minutes more. Increase heat to medium-high and flip again; cook until nicely browned, about 5 minutes more per side.

By erinwyso

Ingredients

• ✓ cornstarch
• cinnamon
• nutmeg
• apple juice
• apple
• whole wheat bread
• apple syrup
• cinnamon
• brown sugar

Instructions

1. 1 In a small saucepan, combine cornstarch, cinnamon, nutmeg, and apple juice; whisk until well blended. Bring to a boil, reduce to a simmer. Cook and stir for 5 minutes, or until slightly thickened. Store in an air tight container in the refrigerator until ready to use.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 Place apples in a microwave-safe dish and drizzle with apple syrup. Microwave on high for 1 minute, or until tender; set aside. Toast bread and arrange apple slices on top. Drizzle with syrup.
4. 4 Bake in the preheated oven for 5 minutes, watching carefully to prevent burning. Sprinkle with cinnamon, if desired. Serve immediately.

By Jewel

Ingredients

• ✓ cornstarch
• milk
• almond
• cardamom seed
• white sugar
• rosewater
• almond

Instructions

1. 1 Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
2. 2 Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a saucepan; bring to a boil. Reduce heat to medium; whisk in cornstarch mixture until well blended. Stir in sugar and rosewater until incorporated. Bring to a boil, stirring constantly, and boil for about 3 minutes.
3. 3 Remove cardamom seeds; divide pudding among serving dishes. Garnish with slivered almonds. Serve warm or cold.

By Zahra

Ingredients

• ✓ cornstarch
• bacon
• white sugar
• salt
• white vinegar
• water

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble and set aside.
2. 2 Whisk sugar, cornstarch, and salt together in a medium bowl. Slowly pour in vinegar and water, whisking constantly.
3. 3 Place crumbled bacon in a medium skillet over medium heat. Pour in vinegar mixture; cook and stir until mixture thickens.

By Mary

Ingredients

• ✓ cornstarch
• butter
• apple
• water
• brown sugar
• cinnamon

Instructions

1. 1 Melt butter in a large skillet or saucepan over medium heat.
2. 2 Add apples and cook, stirring constantly, until almost tender, 6 to 7 minutes.
3. 3 Mix water and cornstarch together in a small bowl until cornstarch is dissolved; pour over apples. Stir in brown sugar and cinnamon. Bring to a boil for 2 minutes, stirring occasionally.
4. 4 Remove from heat and serve warm.

By 356

Ingredients

• ✓ cornstarch
• bread
• cream cheese
• blueberry
• egg
• milk
• maple syrup
• sugar
• water
• blueberry
• butter

Instructions

1. 1 Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
2. 2 The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
3. 3 Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
4. 4 To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

By Robin

Ingredients

• ✓ cornstarch
• bread
• cream cheese
• blueberry
• egg
• milk
• maple syrup
• water
• sugar
• blueberry
• butter

Instructions

1. 1 Grease a 9x13-inch pan and spread half of the bread cubes over the bottom. Top with cream cheese and 1 cup blueberries. Layer remaining bread cubes on top.
2. 2 Mix together eggs, milk, and syrup in a bowl. Pour over the bread cubes in the pan. Cover and refrigerate for 8 hours, or overnight.
3. 3 Remove from the refrigerator and let stand for 30 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven, covered, for 30 minutes. Uncover and continue to bake until a knife inserted into the center comes out clean, about 25 minutes more.
6. 6 While casserole bakes, combine water, sugar, and cornstarch for sauce. Bring to a boil until thickened. Reduce to a simmer and add blueberries and butter until cooked down. Serve on top of casserole or on the side.

By Nick T

Ingredients

• ✓ cornstarch
• egg
• milk
• mayonnaise
• imitation crab meat
• swiss cheese
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together eggs, milk, mayonnaise, and cornstarch. Mix in crab and Swiss cheese; pour into pie shell.
3. 3 Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 30 to 40 minutes.

By Debbie S

Ingredients

• ✓ cornstarch
• carrot
• canola oil
• onion
• salt substitute
• black pepper
• water
• broccoli
• egg
• pesto sauce
• salt substitute
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
3. 3 Bake in the preheated oven until crust is dry and firm, about 20 minutes.
4. 4 Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
5. 5 Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.

By Cut Out the Creativity

Ingredients

• ✓ cornstarch
• egg
• salt
• all-purpose flour
• milk
• vegetable oil
• cinnamon
• apple
• white sugar
• cinnamon
• water
• water
• milk
• vegetable oil

Instructions

1. 1 Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk, until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.
2. 2 Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot.
3. 3 Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.
4. 4 Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
5. 5 Whisk 1 1/2 tablespoons milk into chilled batter.
6. 6 Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into hot oil; tip and rotate the crepe pan until batter covers the entire area. Cook until edges begin curling away from the pan's sides, about 30 seconds; flip crepe and continue cooking until bottom is lightly golden, about 30 more seconds. Remove crepe from the pan, add more oil, and repeat with remaining batter.
7. 7 Spoon apple filling into each crepe; fold crepe over filling and serve.

By DancingCupcake11

Ingredients

• ✓ cornstarch
• molasses
• butter
• baking soda
• milk
• egg
• all-purpose flour
• ginger
• cinnamon
• salt
• water
• sugar
• cocoa powder
• salt
• vanilla extract
• butter

Instructions

1. 1 In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
2. 2 In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
3. 3 Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
4. 4 To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

By Michele O'Sullivan

Ingredients

• ✓ cornstarch
• firm white bread
• neufchatel cheese
• blueberry
• milk
• egg
• maple syrup
• vanilla extract
• white sugar
• nutmeg
• white sugar
• water
• sugar
• butter
• blueberry

Instructions

1. 1 Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
2. 2 Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
5. 5 To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.

By masons_mom

Ingredients

• ✓ cornstarch
• salt
• cinnamon
• flax seed
• butter
• rolled oat
• turbinado sugar
• pecan
• all-purpose flour
• cinnamon
• ginger
• vanilla extract
• orange liqueur
• lime juice
• agave nectar
• blackberry
• blueberry
• pear
• apple

Instructions

1. 1 Combine apples, pears, blueberries, blackberries, agave, cornstarch, lime juice, orange liqueur, vanilla extract, ginger, and cinnamon in a slow cooker. Stir to combine.
2. 2 Place flour, pecans, sugar, oats, butter, ground flax seeds, cinnamon, and salt in a bowl or resealable plastic bag. Crumble mixture with a fork, your fingers, or a pastry blender. Pour over fruit mixture in the slow cooker.
3. 3 Cover and cook on Low until cooked through and top is golden, 8 hours to overnight.

By meyer

Ingredients

• ✓ cornstarch
• sugar
• active dry yeast
• water
• rice flour
• sorghum flour
• potato starch
• vegetable oil
• egg
• xanthan gum
• salt

Instructions

1. 1 Grease a 9x5-inch loaf pan.
2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
3. 3 Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until incorporated, about 2 minutes. Transfer dough to the prepared loaf pan; smooth top of dough with the back of a wet spoon.
4. 4 Place dough in a warm place until it rises just over the top of the pan, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until medium golden brown, about 25 minutes.

By Christy E

Ingredients

• ✓ cornstarch
• lemon juice
• maple syrup
• tart cherry
• almond extract
• vanilla extract
• egg
• maple syrup
• whole milk greek yogurt
• butter
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• almond
• flax meal
• almond flour
• rolled oat

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.
2. 2 Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.
3. 3 Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.
4. 4 Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.
5. 5 Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.
6. 6 Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.

By Kim

Ingredients

• ✓ cornstarch
• white bread
• cream cheese
• strawberry
• half-and-half
• egg
• maple syrup
• sugar
• water
• strawberry
• butter

Instructions

1. 1 Generously grease a 9x13-inch baking dish.
2. 2 Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 ½ cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
3. 3 Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
4. 4 Remove baking dish from refrigerator 45 minutes before baking.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
7. 7 Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

By Tamala Henry

Ingredients

• ✓ cornstarch
• hash brown potato
• ground beef
• onion
• milk
• egg
• cheddar cheese
• liquid smoke
• bacon bits
• worcestershire sauce
• salt
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie dish.
2. 2 Press hash browns onto the bottom and sides of pie dish. Bake in preheated oven for 25 to 30 minutes, or until it begins to brown.
3. 3 Meanwhile, place ground beef and onion in a large, deep skillet. Cook over medium-high heat until beef evenly brown. Drain, crumble and allow to cool. In a medium bowl, whisk together milk, eggs and cornstarch. Stir in 1/2 pound shredded cheese and ground beef mixture. Mix in the liquid smoke, bacon bits, Worcestershire sauce and salt. Pour into hash brown crust.
4. 4 Bake in preheated oven for 20 minutes. Remove from oven, sprinkle 1/4 pound of grated sharp cheddar on top, and place back in the oven. Bake 15 minutes, or until filling is puffed and golden brown. Let stand for 20 minutes before serving.

By Jeff

Ingredients

• ✓ cornstarch
• milk
• egg
• all-purpose flour
• baking powder
• salt
• butter
• blueberry
• blueberry
• honey
• orange juice

Instructions

1. 1 Make the waffles: In a medium bowl, whisk together milk and egg yolks. Stir in flour, baking powder, and salt. Stir in melted butter and let stand for about 30 minutes.
2. 2 Lightly grease and preheat a waffle iron according to the manufacturer's instructions.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff. Fold into batter with blueberries.
4. 4 Working in batches, scoop portions of the batter onto the preheated waffle iron. Cook each waffle until golden brown and the iron stops steaming, 4 to 6 minutes.
5. 5 Meanwhile, make the sauce: Stir blueberries, 1/4 cup orange juice, and honey together in a medium saucepan over medium heat. Bring to a boil.
6. 6 Mix remaining 1/4 cup orange juice and cornstarch together in a small bowl; stir into the blueberry mixture. Cook, stirring constantly, until thickened. Serve warm over waffles.

By SWIZZLESTICKS

Ingredients

• ✓ cornstarch
• lemon juice
• blueberry
• sugar
• ricotta cheese
• milk
• egg
• sugar
• lemon
• nutmeg
• salt
• all-purpose flour
• baking powder

Instructions

1. 1 Mix together 2 tablespoons lemon juice and cornstarch in a small bowl until cornstarch dissolves.
2. 2 Stir together blueberries and 3 tablespoons sugar in a medium saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover the saucepan, remove from heat, and set aside.
3. 3 Whisk together ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt in a large bowl until well blended. Add flour and baking powder; whisk until batter is combined.
4. 4 Heat a lightly oiled griddle or large skillet over medium-high heat. Drop batter in 1/4 cup portions onto the hot griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

By hopefuleesoon

Ingredients

• ✓ cornstarch
• strawberry
• white sugar
• water
• milk
• egg
• cream cheese
• vanilla extract
• bread
• butter
• strawberry
• confectioners' sugar
• whipped cream

Instructions

1. 1 Preheat the oven to 100 degrees F ( 40 degrees C).
2. 2 Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
3. 3 Whisk water and cornstarch together in a bowl; stir into mashed strawberries. Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
4. 4 Whisk milk and eggs together in a bowl; set aside.
5. 5 Mash cream cheese, remaining 3/4 cup white sugar, and vanilla extract together in a bowl until smooth.
6. 6 Spread some cream cheese mixture over 1 triangle-shaped piece of bread; top with another triangle-shaped pieced of bread to cover. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
7. 7 Heat butter in a large skillet over medium heat.
8. 8 Dip cream cheese-stuffed sandwiches into egg mixture, 2 or 3 at a time; place in the skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer French toast to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
9. 9 Top French toast with warm strawberry glaze and sliced fresh strawberries; sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.

By Pamela Batovsky

Ingredients

• ✓ cornstarch
• bread
• cream cheese
• blueberry
• egg
• milk
• vanilla extract
• maple syrup
• sugar
• water
• blueberry
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes.
3. 3 Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
4. 4 Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
5. 5 Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
7. 7 Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
8. 8 Serve portions of casserole on plates and pour warm syrup over top.

By KARAN1946

Ingredients

• ✓ cornstarch
• cooking spray
• bread
• blueberry
• cream cheese
• egg
• maple syrup
• milk
• white sugar
• water
• blueberry
• butter

Instructions

1. 1 Coat a 9x13-inch baking dish with cooking spray. Place half the bread cubes in the dish; top with 1 ½ cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in dish. Cover, and chill overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake strata in the preheated oven, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
4. 4 Meanwhile, prepare the blueberry syrup: Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 ½ cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.

By Jeannette Loghry

Ingredients

• ✓ cornstarch
• cooking spray
• all-purpose flour
• sugar
• baking powder
• nutmeg
• salt
• buttermilk
• egg
• baking soda
• vanilla extract
• vegetable shortening
• powdered sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) with an oven rack in the upper-middle position. Coat a donut pan with cooking spray.
2. 2 Sift flour, white sugar, cornstarch, baking powder, nutmeg, and salt together in a large bowl.
3. 3 Whisk buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
4. 4 Pour melted and cooled shortening into flour mixture; stir until absorbed. Stir in buttermilk mixture; mix well. Let batter rest 10 to 15 minutes.
5. 5 Pour batter by scant 1 tablespoonfuls into wells of each prepared donut cup. Distribute batter evenly across bottoms of each cup using the back of a spoon; you won't use all of the batter in this batch.
6. 6 Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Cool in the pan for 2 to 3 minutes before transferring donuts to a wire rack.
7. 7 Place confectioners' sugar in a small paper bag; add donuts and toss to coat.
8. 8 Coat the donut pan with cooking spray. Repeat process with remaining batter and confectioners' sugar.

By brownie

Ingredients

• ✓ cornstarch
• flour
• salt
• baking powder
• baking soda
• egg
• sugar
• butter
• vanilla extract
• half and half
• buttermilk
• cooking spray
• pure maple syrup
• chocolate chip

Instructions

1. 1 Whisk together flour, cornstarch, salt, baking powder, and baking soda in a bowl.
2. 2 Whisk together egg, sugar, butter, and vanilla in a separate large bowl until mixture is smooth. Whisk in half-and-half and buttermilk. Add flour mixture; stir until just combined and a few lumps remain. (Do not overmix.) Chill, covered, at least 1 hour or up to overnight.
3. 3 Preheat waffle iron to medium-high; lightly coat with cooking spray. Pour about 2/3 cup batter onto waffle iron. Cook until golden and crisp on edges, 4 to 6 minutes. Transfer to a plate; keep warm. Repeat with remaining batter.
4. 4 Serve waffles with maple syrup, chocolate chips, and/or additional butter.

By Nicole Hopper

Ingredients

• ✓ cornstarch
• all-purpose flour
• baking powder
• salt
• sugar
• margarine
• egg
• milk
• vanilla extract
• white sugar
• egg yolk
• milk
• butter
• margarine
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
2. 2 Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
3. 3 In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
5. 5 Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

By WestCoastMom

Ingredients

• ✓ cornstarch
• almond
• strawberry
• water
• white sugar
• cream cheese
• white sugar
• vanilla extract
• milk
• egg
• white sugar
• cinnamon
• nutmeg
• bread
• butter

Instructions

1. 1 Cook and stir almonds in a skillet over medium high heat until fragrant and toasted, 3 to 5 minutes.
2. 2 Add enough water to reserved strawberry liquid to equal 1 cup liquid.
3. 3 Stir 1/2 cup sugar and cornstarch together in a saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring constantly, until mixture is clear and thick, 3 to 5 minutes. Stir strawberries and almonds into sugar mixture.
4. 4 Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs, 1 ½ teaspoons sugar, cinnamon, and nutmeg together in a bowl.
5. 5 Slice bread at 1 ½-inch intervals about 3/4 of the way through. Cut a slit in the center of each slice to form a pocket, and fill each pocket with 1 rounded tablespoon of the cream cheese mixture. Separate slices from loaf by cutting each slice the rest of the way through the loaf.
6. 6 Dip bread slices in egg mixture to coat completely.
7. 7 Melt butter on a griddle over medium-high heat. Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per side. Serve French toast with strawberry-almond mixture.

By Grammy M B H

Ingredients

• ✓ cornstarch
• cooking spray
• all-purpose flour
• white sugar
• brown sugar
• pistachio nut
• pistachio nut
• baking powder
• baking soda
• salt
• milk
• butter
• egg
• vanilla extract
• almond extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
2. 2 Stir together flour, white sugar, brown sugar, 1/2 cup chopped pistachio nuts, ground pistachio nuts, cornstarch, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Make a well in the center.
3. 3 Whisk together milk, melted butter, eggs, vanilla, and almond extract in a medium bowl until combined. Pour milk mixture into the well of flour mixture and mix with a spatula just until batter is combined but a few lumps remain. Do not overmix.
4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle the tops of each muffin with remaining 1/2 cup chopped pistachio nuts.
5. 5 Bake in the preheated oven until the tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

By LDMKitchen

Ingredients

• ✓ cornstarch
• cheddar cheese
• waffle
• bacon
• mustard powder
• horseradish
• maple syrup
• mayonnaise
• chicken tender
• peanut oil
• salt
• all-purpose flour
• black pepper
• salt
• cayenne pepper
• heavy cream
• egg

Instructions

1. 1 Whisk together eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl until well combined; set aside. Shake together flour, cornstarch, and 1 tablespoon salt in a paper bag; set aside.
2. 2 Dip chicken into beaten egg mixture, then place into flour mixture in the bag and shake to coat. Place breaded chicken onto a wire rack; do not stack. Let chicken rest for 20 minutes to allow coating to set.
3. 3 Heat about 3 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken until golden brown, 5 to 8 minutes. Remove chicken to a paper towel-lined plate to drain. Set aside or keep warm in a low oven.
4. 4 Combine mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Set aside.
5. 5 Preheat the oven's broiler.
6. 6 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
7. 7 Place 4 waffles on a cookie sheet. Top each waffle with 2 chicken tenders, 3 bacon slices, and 2 cheese slices.
8. 8 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes.
9. 9 Spread 3 tablespoons maple mayonnaise on each of the remaining 4 waffles and place on top of sandwich.

By Switzer