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***Clementine Pound Cake

Ingredients
1½ c cake flour
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. fine sea salt
1¼ c granulated sugar
1 Tbsp. grated clementine zest
12 Tbsp. (1½ sticks) unsalted butter, at room temperature
5 oz cream cheese, at room temperature
3 large eggs, at room temperature
1 tsp. pure vanilla extract
For chocolate honey glaze
½ c heavy cream
2 Tbsp. honey
2 oz semisweet chocolate, finely chopped, or ⅓ c semisweet chocolate chips
2 oz bittersweet chocolate, finely chopped, or ⅓ c bittersweet chocolate chips
1 tsp. pure vanilla extract
Preparation
1 Step 1
preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with nonstick spray & line with parchment, leaving an overhand on the two long sides of the pan.
Step 2
Sift together flour, baking powder, baking soda, & salt. Set aside.
Step 3
In a small bow, combine sugar & clementine zest. Set aside.
Step 4
In bowl cream butter & cream cheese together on medium speed for 2 to 3 minutes, until smoother. Gradually add sugar mixture & then beat on medium-high speed until very light & fluffy, 4 to 5 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla & mix until combined.
Step 5
With mixer on low speed, add flour mixture in thirds, mixing just until incorporated.
Step 6
Scrape the batter into the prepared pan & gently smooth top. Tap the pan firmly on the counter to remove any air bubbles from batter.
Step 7
Bake for 50 to 60 minutes, until a cake tester inserted in the center comes out clean. Let cake cool in the pan for about 20 minutes, then remove it using the parchment, peel off the parchment, & cool completely
Step 8
To make glaze: In a small saucepan, heat cream to a gentle boil. Put honey in a small mixing bowl & pour hot cream over honey. Add both chocolates & stir until completely melted & smooth; will be shiny & glossy. Stir in vanilla. Let cool until slightly thickened.
Step 9
Put cake on serving platter & pour glaze over it, allowing it to drip down sides. Let stand until glaze has set.@FoodAndRecipesWithCherokee ?***

***Red Velvet Chocolate Chip Cake

Ingredients
Cake:
Melted butter, for pan
All-purpose flour, for pan
3 large eggs
3/4 cup sour cream
3/4 cup vegetable oil
1/2 cup room temperature water
2 tsp pure vanilla extract
1 tsp red gel food coloring
One 13.25-ounce box red velvet cake mix
1/2 cup mini chocolate chips

Frosting:
8 oz cream cheese, at room temperature
4 tbsp unsalted butter, at room temperature
2 tbsp sour cream
1 tsp pure vanilla extract
Pinch kosher salt
3 c confectioners' sugar
Directions
For cake: Preheat oven to 350 degrees F. Brush 10-inch bundt pan thoroughly with melted butter. Dust with flour, tapping out excess. (Make sure the pan is well greased and floured so the cake doesn’t stick.)
Combine eggs, sour cream, vegetable oil, water, vanilla & food coloring in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth. Add cake mix & beat until light & smooth, 1 to 2 minutes.
Transfer half of the batter to the prepared pan. Sprinkle with half of the mini chocolate chips. Top with remaining batter & sprinkle with remaining chocolate chips. Gently swirl in the chips with a knife.
Bake cake until a tester inserted in center comes out with just a few crumbs, 35 to 38 minutes (don’t overbake). Cool cake in the pan for 10 minutes, invert & remove from pan & place upright on a rack to cool.
Once cake has cooled, make frosting: Combine cream cheese, butter, sour cream, vanilla & salt in bowl & Beat on medium-high speed, scraping down the sides of the bowl once or twice, until light & smooth, 1 to 2 minutes. Beat in confectioners’ sugar on low, then increase to medium high & beat until light & smooth, 1 to 2 minutes. Transfer frosting to a piping bag fitted with a large plain tip.
Starting about an inch from the base of the cake, pipe thick vertical strips of frosting up & all around the cake. Pipe any remaining frosting into the center hole of the cake. Refrigerate the cake until the frosting is chilled, about 30 min@FoodAndRecipesWithCherokee ?***

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***Pumpkin Pie French Toast Bake

Ingredients
FRENCH TOAST BAKE
• Cooking spray
• 1 (1-lb.) brioche loaf, sliced 1" thick
• 1 (15-oz.) can pumpkin puree
• 6 large eggs
• 3/4 c packed dark or light brown sugar
• 2 tsp. pumpkin pie spice
• 2 tsp. pure vanilla extract
• 3/4 tsp. kosher salt
• 1 1/2 c. whole milk
• 1/2 c. heavy cream
CRUMB TOPPING & ASSEMBLY
• 6 tbsp. unsalted butter, melted
• 3/4 c. packed dark or light brown sugar
• 1/2 c. all-purpose flour
• 1/3 c. rolled oats
• 1/4 c. pecans, finely chopped
• 1/4 tsp. kosher salt
• Pure maple syrup, for serving
Directions
• FRENCH TOAST BAKE
Step 1
Grease a 13"-by-9" baking dish with cooking spray. Arrange bread slices in baking dish, shingling them on top of each other.
Step 2
In a large bowl, whisk pumpkin, eggs, brown sugar, pumpkin pie spice, vanilla, and salt. Whisk in milk and cream until smooth, then pour over bread. Cover and refrigerate at least 4 hours or preferably up to 12.
• CRUMB TOPPING & ASSEMBLY
Step 1
In a medium bowl, using a fork, combine butter, brown sugar, flour, oats, pecans, and salt. Refrigerate until ready to bake.
Step 2
Preheat oven to 350°. Using clean hands, crumble topping over French toast.
Step 3
Bake French toast until topping is golden brown and custard is set, 35 to 40 minutes. Serve warm with maple syrup alongside.*➡️*If You see any recipe I post at @FoodAndRecipesWithCherokee on @Yummmys or @Cookingislove , it has been stolen from here - report to telegram & leave those channels@FoodAndRecipesWithCherokee ?***

***Fondue

Ingredients
• 1 clove garlic peeled
• 1 cup cooking wine
• 1/2 cup chicken broth
• 16 ounces gruyere shredded
• 8 ounces sharp cheddar shredded
• 2 teaspoons cornstarch
• 1/2 teaspoon nutmeg
Instructions
• In a fondue pot or heat safe dish, rub the inside of the vessel with the peeled clove of garlic. Add wine and broth and bring the liquids to a near boil.

• Toss shredded cheeses with cornstarch and sprinkle with nutmeg. Add into the hot liquids and stir until cheese has become liquified.

• Maintain the temperature and add in more liquids if needed, because it will thicken as it sets. Dip away and enjoy!@CherokeeOwl ?***

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***Orange Chicken

Ingredients
Chicken
• 4 boneless skinless chicken breasts
• 4 egg whites
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon white pepper
Sauce
• 1 cup orange juice
• 1 orange zested
• ¼ cup rice vinegar
• 2 tablespoons soy sauce
• ⅓ cup brown sugar
• 1 teaspoon ground ginger
• ½ teaspoon red pepper flakes
• 1/4 cup water
• 1 tablespoon cornstarch
• Vegetable oil for frying
• 1/4 cup sliced green onions optional
Instructions
• Cut chicken breasts into bite sized pieces. In a medium-sized mixing bowl, whisk together egg whites, cornstarch, salt and white pepper. Submerge chicken breast pieces in mixture and set aside.

• In a small saucepan, stir together orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a simmer.
• In a small bowl, whisk together water and cornstarch. Pour slurry into sauce mixture and stir in until thickened. Remove from heat and set aside.
• Meanwhile, pour 2 inches of vegetable oil into a large, heavy bottom pot. Heat to 350 degrees. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain on a paper towel lined plate.
• Toss fried chicken pieces together with sauce. Serve immediately and garnish with green onions for color.@CherokeeOwl ?***

***Weekend Breakfast Skillet

Ingredients
3 slices center-cut bacon, chopped
2 tablespoons canola oil, divided
16 ounces frozen southern-style diced hash browns (4 cups)
4 large eggs
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ ounces sharp Cheddar cheese, shredded (about 1/3 cup)
¼ cup chopped scallions (from 2 scallions)
1 teaspoon Mexican-style hot sauce (such as Cholula)
Directions
1 Cook bacon in a large (12-inch) cast-iron skillet over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; reserve drippings in skillet.

2 Add 1 tablespoon of the canola oil to drippings in skillet; increase heat to medium-high. Add potatoes in a single layer; cook, covered, undisturbed, until potatoes are crisped on bottoms, about 7 minutes. Uncover; stir potatoes, and stir in remaining 1 tablespoon canola oil. Cook, covered, until potatoes are well browned, about 5 minutes.

3 Uncover skillet; create 4 wells in potatoes using the back of a spoon. Crack 1 egg into each well. Sprinkle entire skillet with salt and pepper. Sprinkle potatoes with cheese, being careful not to cover eggs with cheese. Cook over medium-high, covered, until cheese is melted and egg whites are set but yolks are still mostly runny, about 3 minutes. Remove from heat; let stand 2 minutes. Sprinkle skillet with scallions and cooked bacon; drizzle with hot sauce.@CherokeeOwl ?***