I just use my basic cheese cake recipe... 8 oz cream cheese 1 egg, 1/4 cup sugar 1 tsp vanilla extract. Beat until wwell blended butter the cheese cake tins, cover the butter with either ground almonds, hazlenuts or pecans...or cookie crumbs...fill 2/3 full with the cheese cake mix and bake at 350 for about 12 to 18 minutes until set. Cool and turn out of pans. Linda C

Here's the two recipes I like that I got from Annie. I have one more but I will have to go find it later. MAPLE OATMEAL BREAD 3 Â 3 1/4 cups flour 1 pkg dry yeast 3/4 cup prepared coffee 1/2 cup quick cooking rolled oats 1/2 (scant) cup maple syrup 2 tblsp butter 1 tsp salt 1 egg Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour. Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack. Makes 1 loaf (14 slices) Each slice contains 149 calories, 3 grams total fat, 2 grams sat. fat, 1 gr fiber, 26 gr. Carbs, 196 mg sodium, 4 gr protein. (Contains 8% of daily requirement of iron) CHERRY YOGURT BREAD REGULAR LOAF 1/2 cup Water 2 cups White bread flour 3/4 teaspoon Salt 1/2 cup Cherries -- dried 1/3 cup Cherry yogurt -- low fat 2 tablespoons Applesauce -- unsweetened 2 teaspoons Brown sugar 1 1/2 teaspoons Fast rise yeast ***OR*** 2 teaspoons Active dry yeast -----LARGE LOAF----- 3/4 cup Water 3 cups White bread flour 1 1/4 teaspoons Salt 3/4 cup Cherries -- dried 1/2 cup Cherry yogurt 1/4 cup Applesauce -- unsweetened 1 tablespoon Brown sugar 2 teaspoons Fast rise yeast ***OR*** 3 teaspoons Active dry yeast Regular loaf yields about 8 slices, large about 12 slices SUCCESS HINTS: Use low fat fruited yogurt. If you want whole cherries, add them at the beep in the fruit/nut cycle. This recipe can be used with the regular and rapid bake cycles. Now, go bake bread! Annie

I love frittatas - I think of them as quiche w/o crust and since I'm trying to lowcarb it these days, we have this for a light supper and then I reheat it for breakfast or lunch the next day. If I have leftover hamsteak or baked ham, I cut up some of the ham and add it to the egg mixture. It's a use-whatever-you-have frittata. Frittata 8 eggs 1 cup milk Pinch of salt and pepper Pinch of garlic powder 1 T minced green bell pepper 1 T minced red bell pepper 1 cup shredded sharp cheddar cheese 1/2 cup or more grated parmesan cheese Chopped shallots or mild onion - optional In a large bowl, whisk the eggs, milk and seasonings. Add veggies, cheeses and shallots if using. You can add some diced ham, crumbled crispy bacon, or cooked sausage. Pour into buttered 10" casserole dish & bake, uncovered, at 350 degrees for 40-45 minutes. I sometimes add seeded slices of tomato and extra parmesan on top of the frittata just before placing in the oven.

Sounds like it's a problem w/ the muffin pan, not the recipe. If you use a non-stick pan, it most likely would come out cleanly. Alternatively, you might bake the cakes in little ramekins or custard cups and serve them unmolded. Additionally, I find letting cakes & muffins cool in their pans for @ least 10 minutes causes enough steam condensation to make it easier to turn them out. Sliding a thin blade around the edges first definitely helps.