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8-10 Servings  

DOUGH

2 1/2 tsp Active dry yeast

3 1/2 cups All-purpose flour

1 egg 

 1/4 cup warm water 

 1 teaspoon salt 

4 tablespoons white sugar

3/4 cup milk, warmed 

 1/2 teaspoon vanilla extract 

1/2 rum 

Bundt pan

Coating 

 1 1/2 cups brown sugar 

 1/2 teaspoons ground cinnamon 

1/2 nutmeg

 1/2 cup butter, melted 

Chopped pecans, or walnuts (optional)  

1. Use non stick spray or lightly grease a bundt pan.  Pre -heat oven to 350 degrees.

               2. Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until               

                    bubbly and foam, about 5 minutes.

               3. Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla 

                    and rum extract. Mix well before adding remaining 2 1/2 cups flour.

                4.  Mix and knead until dough comes together in a ball.  Cover with plastic wrap or 

                      dish towel and let rise in a warm place for 30 minutes. 

                5.  Mix brown sugar and cinnamon together in a small bowl. Melt butter and

                      set aside.

                6. Turn dough out onto a lightly floured surface and punch down gently to deflate.      

                   divide dough into small or medium balls.

                 7.  Dip each dough ball in melted butter, remove with a fork, and roll in sugar 

                      mixture until coated. Save any reserve mixture 

                 8. Cover with plastic wrap or damp towel about 45 minutes.

                 9. Bake for 20-25 minutes . Use a tooth pick or knife it comes out clean then it's 

                      done. Let it cool for 10 minutes then turn bread upside down on a plate. 

                10. Mix reserve sugar mixture, melted butter and rum together  and drizzle over 

                      bread. Then  sprinkle nuts (optional)

               Note: If there's not enough sugar mixture to drizzle on bread just make more and 

                          add rum. 

Here's a simple cheesecake recipe that's creamy and doesn't require eggs. Also this cheese cake requires no oven time all made in your instant pot! 

2 -8 oz. cream cheese room temperature

1 cup granulated sugar

1 cup heavy cream 

1 cup sour cream  

1/4 cup flour or corn starch

2 teaspoons vanilla extract or of your choosing 

 1 cup graham cracker crumbs from about 6-7 whole graham crackers

1/4 cup packed brown sugar

1/2 teaspoon nutmeg  or cinnamon optional

Pinch of salt

5 tablespoons unsalted butter melted

 Pre -heat oven to 325°

1.      Place a graham crackers in a food processor and blend them into crumbs 

       or place them in a Ziploc bag and roll with a rolling pin.

2.    Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl.                    

       add melted butter and stir with a fork.

3.    Press mixture into the bottom and up the sides of a 7” spring form pan . Press hard to 

        compact. You can use a glass to press the bottom, but use your fingers to press the   

        sides.

4.   Bake crust for 10 minutes, until it just starts to brown. Once completely cool wrap the 

       bottom of the spring-form pan with foil.

1.           Place the cream cheese, sour cream and sugar in a stand mixer or use hand mixer.  

             Mix until smooth then add heavy cream, and cornstarch mix until smooth. Pour the 

             batter into the spring-form pan and smooth the top.

2.          Pour 1 cup of water inside the Instant Pot .Then Place the spring-form pan into the 

             Instant Pot.  Then place a paper towel on top of the cheese cake to absorb the 

             condensation Put cover of the  Instant Pot on and lock.

3.          Press the MANUAL button to Pressure Cooker and adjust the time to 42 minutes at 

             HIGH pressure. Once it's done" DO NOT REMOVE CHEESECAKE" let it natural release the 

             pressure for 20-30 minutes and then release any remaining pressure.

4.          Remove the cheesecake and allow it to sit on the counter to cool completely. Do not 

             remove cheesecake from pan. Covered with plastic, place in refrigerator for at least 

             for 4 hours or overnight. 

5.        Run a sharp knife around the edge of cheesecake to release it and remove the sides 

            of the spring-form pan. Top with berries , caramel sauce or just whip cream

           Serve and enjoy!