Good Old Fashioned Pancakes

1-1/2 cups all-purpose flour
3-1/2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. white sugar
1-1/2 cups milk
1 egg
3 Tbsp. butter, melted
1/2 cup ricotta cheese
lemon zest

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, ricotta, lemon zest, and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

Spicy Peanut Butter Pasta with Tofu

• 1 pound angel hair pasta
• 1 container of extra firm tofu, cubed
• 1 tablespoon sesame oil
• 2 tablespoons peanut oil
• 4 garlic cloves
• 1/8 teaspoon red pepper flakes
• 1 bunch scallions, thinly sliced
• 1/2 cup creamy peanut butter
• 6 tablespoons rice wine vinegar
• 6 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 cucumber, peeled, seeded, and diced
• cilantro, chopped

1. In stock pot/dutch oven cook pasta according to directions on box; drain, drizzle with sesame oil and set aside.
2. Heat peanut oil in a medium frying pan and saute the cubed tofu for 7-10 minutes.
3. Saute garlic and pepper flakes in the peanut oil in a large frying pan.  Add scallions, turn heat to high and stir for one minute.  Turn off the heat and add the remaining ingredients using a wire whisk to thoroughly mix into a thick sauce.
4. Combine the tofu and sauce, then pour over the pasta.  Garnish with the cucumber and cilantro.

Chili-Glazed Tofu over Asparagus and Rice

• 1 cup sushi rice
• 2 1/4 cups chopped asparagus (about 1 pound)
• 1 tablespoon peanut oil
• 2 teaspoons sugar
• 3 tablespoons rice vinegar
• 3 tablespoons low-sodium soy sauce
• 1 heaping teaspoon bottled minced ginger
• 1 heaping teaspoon hot chili sauce with garlic (such as KA·ME)
• 1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 3/4 cup cut carrot
• 1 teaspoon dark sesame oil

1. Make one cup of rice in the rice cooker; with about 3-5 minutes remaining add the asparagus to the cooker.
2. While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. 
3. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.

Asian Noodles With Tofu and Cashews

• 5 ounces spaghetti (about 1/3 of a box)
• 1 carrot, shredded
• 1 Kirby cucumber, cut into 1/4-inch pieces
• 4 ounces firm tofu, cut into cubes
• 1/4 cup chopped roasted cashews
• 1 tablespoon canola oil
• 2 teaspoons toasted sesame oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon kosher salt

Note:  If doubling, make in the dutch oven to make easier the mixture of ingredients in step two.

1. Cook the pasta according to the package directions. Drain and run under cold water to cool.
2. In a large bowl, toss the pasta, carrot, cucumber, tofu, cashews, canola and sesame oils, lime juice, and ½ teaspoon salt.

Pumpkin Chocloate Chip Squares

• 2 cups all-purpose flour, (spooned and leveled)
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin puree
• 1 package (12 ounces) semisweet chocolate chips

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
   
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
   
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
   
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
   
   
   

Peanut Butter Surprise Cookies

• 1/2 cup creamy peanut butter
• 4 tablespoons unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup granulated sugar, for rolling dough
• 36 mini peanut butter cups, chilled and unwrapped 

1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely. 

These cookies will have a moist, brownielike texture the day you make them and get crispier the following day. You can also make them with other favorite chocolate candies. Store the cookies in an airtight container for up to two weeks. Adding marshmallows to the container will prevent the cookies from drying out.

Mocha Double-Fudge Brownies

• Cooking spray
• 2/3 cup all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1/4 cup butter or stick margarine, melted
• 2 tablespoons water
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1 large egg
• 1 large egg white
• 1/4 cup semisweet chocolate minichips
• 1/4 cup fat-free hot fudge chocolate topping 

1. Preheat oven to 350°.
2. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan).
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine sugar and the next 8 ingredients (sugar through egg white) in a bowl. 
4. Add flour and minichips, stirring just until blended. 
5. Spread half of batter in bottom of prepared pan. Spread the chocolate topping over batter (topping will not completely cover batter). Spread remaining batter over topping. 
6. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out almost clean. 
7. Cool on a wire rack.