Breakfast Recipes: Many Variety Breakfast Recipes

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Texas Roadhouse Rolls This is my copycat recipe for Texas Roadhouse Rolls! These rolls are incredibly fluffy, buttery, super tender, and slathered in honey cinnamon butter. What more do I need to say? Prep Time

:

1 hr 30 mins

Cook Time

:

20 mins

Total Time

:

1 hr 50 mins

Cuisine

:

American

Servings

:

30

Ingredients Texas Roadhouse Rolls 4 tsp active dry yeast 1/2 cup warm water 1 tsp sugar (to activate the yeast) 2 cups milk scalded and cooled to lukewarm 3 tbsp butter unsalted, melted and slightly cooled 1/2 cup sugar 7 cups all-purpose flour up to 8 cups 2 eggs 2 tsp salt 2 tbsp butter unsalted, for brushing over the finished rolls

Cinnamon Honey Butter 1 stick butter unsalted, softened 1/4 cup powdered sugar 1/4 cup honey 1 tsp cinnamon

Instructions Add the yeast, warm water and sugar to the bowl of your mixer and lightly whisk. Let it sit for about 10 to 15 minutes until the yeast dissolves and starts to foam. To the bowl of your mixer add the milk, butter, sugar, eggs and salt. Lightly mix everything together, using the dough hook of your mixer, for about 1 minute. Add the flour, 2 or 3 cups at a time, and mix. Add enough flour to form a soft dough. Add additional flour as needed and mix until the dough comes clean from the sides of the bowl. You could use anywhere from 6 to 8 cups, depending on your environment. Place the dough in an oiled bowl and cover with a clean damp kitchen towel. Let rise in a warm place until doubled in bulk. Spray two baking sheets with cooking spray. Punch down the dough and turn it onto a floured surface. Divide into 2 portions for shaping. I like to roll out the dough so that it's about 1/2 inch in thickness, then cut out the ends to have a perfect rectangle, then cut it out into squares or rectangles. Repeat with remaining dough. You should get about 30 to 35 rolls. Place onto the prepared baking sheets. Let the rolls rise until doubled in size.. Preheat your oven to 350 F degrees. Bake the rolls for about 15 to 20 minutes or until golden brown. Brush immediately with melted butter. While the rolls are baking, prepare the cinnamon honey butter by whisking

all the ingredients together. Serve the rolls with the cinnamon honey butter. Notes Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast. Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast. Tip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes. Recipe yields about 30 to 35 rolls.

Pizza Recipe | Vegetables Pizza Treat yourself to the best homemade pizza that’s completely customizable to your tastes. Plan your next pizza party using my foolproof recipe for making perfect veggie pizza from scratch every time! Prep Time

:

1 hr 15 mins

Cook Time

:

15 mins

Total Time

:

1 hr 30 mins

Cuisine

:

Italian, World

Servings

:

3 medium-sized pizza

Ingredients For pizza crust 3 to 3.25 cups all-purpose flour or bread flour (unbleached), 375 grams ½ teaspoon sugar 1 cup warm water or add as required 1.5 teaspoons instant yeast 4 to 5 grams or 2 teaspoons dry active yeast 3 tablespoons olive oil 1 teaspoon salt or add as required 1 to 2 teaspoons olive oil for brushing dough semolina or cornmeal (makki ka atta) or all-purpose flour for sprinkling on pan For pizza sauce 5 to 6 medium tomatoes - 500 grams

2 teaspoons minced garlic or 8 to 10 small to medium garlic cloves, 5 grams peeled garlic ¼ cup olive oil ¼ cup chopped basil or 3 to 4 teaspoons dried basil 2 teaspoons dried oregano or 2 tablespoons fresh oregano freshly crushed black pepper or ground black pepper, as required salt as required Toppings 1 onion sliced or cut in cubes 1 capsicum (bell pepper), sliced or cubed 1 tomato chopped or sliced - optional 10 to 12 pitted green olives sliced, optional 10 to 12 pitted black olives sliced, optional ½ cup steamed sweet corn kernels or canned corn kernels ⅓ cup sliced baby corn ⅓ to ½ cup sautéed kale ⅓ cup sautéed spinach ⅓ to ½ cup cauliflower, fennel, brussel sprouts, cabbage (steamed, roasted or sautéed) ½ to 1 cup sautéed button mushrooms ⅓ to ½ cup broccoli or french beans (blanched or sautéed) Italian seasoning - as required mozzarella cheese or pizza cheese, as required parmesan cheese (vegetarian), as required

red chili flakes - as required

Instructions Making pizza dough In a large mixing bowl take the instant yeast, sugar and lukewarm water. Stir and let the mixture sit at room temperature for 10 to 15 mins till it becomes frothy, Add one cup flour, salt, and olive oil to the frothy yeast mixture. Mix well. Add another cup of flour and mix again. The mixture becomes sticky. Add the last cup of flour and continue to stir. Knead the dough into a smooth, springy ball. Apply some olive oil all over the dough. Cover loosely and keep in a large bowl at room temperature for 45 minutes to 1 hour. The dough will double up and nicely leaven. Making pizza sauce Crush or make a smooth puree of the tomatoes in a blender. Heat olive oil. Fry the minced garlic for a few seconds. Add the tomato puree. Mix and let cook uncovered for 5 minutes. Season with salt and mix. Cover and simmer the tomato sauce on low heat for 20 minutes, stirring occasionally, until the tomatoes have softened. If the sauce looks too thick you can add ¼ cup water. Then cover and continue to cook. Add the herbs and crushed black pepper. Mix well. Assembling and baking veg pizza

Preheat your oven at 230 degrees Celsius (450 degrees Fahrenheit) for 20 minutes. Cut the dough in 3 or 4 equal parts. Flatten the dough to a disk. On a lightly floured surface roll the dough having ⅛ to ¼ inch thickness. Place the dough onto a greased and dusted pan. Brush some olive oil on the pizza base. Spread the tomato sauce on the pizza. Top shredded mozzarella cheese and veggies. Sprinkle some grated parmesan cheese. Keep the tray near or close to the bottom heating element of your oven. Bake for 10 to 15 minutes at 230 degrees Celsius (450 degrees Fahrenheit) until the base becomes golden brown and the cheese on top melts. Wait for a minute or two and serve veggie pizza while still hot. Notes The pizza dough can also be made in a food processor or electric mixer. If the dough becomes sticky add some flour and vice versa. If the dough is not soft and a bit dry, then add some warm water. You can make a thick crust or a thin crust pizza with this dough. You can sauté the onions, bell peppers and steamed corn kernels lightly in olive oil if you want before topping them. The leftover pizza sauce can be refrigerated. Leftover pizza dough can be refrigerated or kept in the freezer.

Burger Recipe | Veggie Burger

This Burger Recipe covers everything needed to make delightful veggie burgers from scratch, including how to prepare delicious homemade vegetable patties, a spiced mayonnaise dressing with fresh veggie toppings. Prep Time

:

30 mins

Cook Time

:

20 mins

Total Time

:

50 mins

Cuisine

:

World

Servings

:

4 veggie burger

Ingredients For patties 3 potatoes (medium to large), 300 grams 1 grams carrot (medium to large), 100 to 125 8 to 9 grams french beans - 40 grams ⅓ to ½ cup peas - fresh or frozen ½ cup finely chopped onions or 1 medium sized onion 1 teaspoon chopped garlic or ½ teaspoon garlic paste 2 teaspoons chopped ginger or 1 teaspoon ginger paste or ¾ inch ginger 1 teaspoon chopped green chilies or ½ teaspoon green chili paste or 1 to 2 chillies 2 tablespoons chopped coriander leaves (cilantro) or fresh parsley leaves ½ teaspoon coriander powder (ground coriander) ½ teaspoon cumin powder (ground cumin) ½ teaspoon red chili powder or cayenne pepper

½ teaspoon Garam Masala Powder ⅛ teaspoon turmeric powder (ground turmeric) 5 to 6 tablespoons bread crumbs or add as required salt as required 4 to 6 tablespoons oil For batter 3 tablespoons maize flour (polenta or fine cornmeal)- substitute cornstarch instead 3 tablespoons rice flour - substitute all purpose flour 2 tablespoons gram flour (besan) or chickpea flour - substitute all purpose flour ½ cup water For breading ½ cup bread crumbs or crushed oats, semolina or corn flakes For burger toppings 1 tomato (small to medium) - thinly sliced 1 cucumber (small to medium) - thinly sliced 1 onion (small to medium) - thinly sliced 4 to 5 lettuce leaves - rinsed, drained and chopped 1 tablespoon butter or oil - as required for toasting buns 4 whole wheat burger buns - whole wheat or plain or multi grain For mayo dressing 3 tablespoon Vegan Eggless Mayonnaise or vegan mayonnaise ½ teaspoon mustard seeds - crushed or powdered in a small spice grinder or mortar-pestle

½ teaspoon crushed black pepper ¼ to ½ teaspoon sugar or add as required ⅛ teaspoon salt or 2 to 3 pinches of salt ½ to 1 tablespoon lemon juice or add as required ½ teaspoon apple cider vinegar or white vinegar 1 tablespoon extra virgin olive oil or olive oil

Instructions Preparing breadcrumbs Break 6 to 7 slices of bread and add in a mixer or dry grinder. Grind to a semi-fine consistency and do not make it floury or powdery. Take the bread crumbs in a plate or bowl. Keep aside. Skip this part if you have breadcrumbs. Preparing veggies Now rinse and steam or boil 3 medium to large potatoes, 1 medium carrot, 8 to 9 french beans and ⅓ cup peas till they are completely cooked. You can cook or steam the vegetables in a stove-top pressure cooker, Instant Pot or a pan. I have listed the methods below. 1: Stove-top pressure cooker: Peel and chop potatoes, carrots and beans. Place them with the green peas in a pan or bowl. Add 2 cups of water in a 3 litre pressure cooker. Place a small trivet inside. Place the bowl with the veggies on the trivet. Pressure cook for 10 to 12 minutes on medium-heat. Let the pressure fall naturally in the cooker and then only remove the lid. 2: Instant pot cooking: Pour 1.5 cups water in the steel insert of 6 quart IP. Keep a trivet inside the steel insert. Place the whole potatoes, carrots, beans in a steamer pan or on the trivet. Take green peas in a small bowl and place it on the steamer pan or on the trivet. Pressure cook for 10 to 12 minutes until veggies are tender. Let the pressure release naturally.

3: Cooking in a pan: Peel and chop potatoes, carrots in small cubes. Chop the beans into small pieces. Place the chopped veggies and green peas in a pan. Add water just to cover the vegetables. Cover and simmer on mediumlow flame until veggies are fork tender. Peel and roughly chop the potatoes when warm. Also peel the cooked carrots and finely chop them. Finely chop the french beans too. Then mash the potatoes with a potato masher. When the mashed potatoes cool down completely, add the chopped carrots and beans. Also add the steamed peas. Mix everything well and keep aside. Then finely chop the onion and crush garlic, ginger and green chilies in a mortar-pestle. Set aside. You can crush them together or separately. Making vegetable patty mixture Heat 1 teaspoon of oil in a pan. Add the ginger-garlic-green-chili paste. Sauté for some seconds till the raw aroma of ginger and garlic goes away. Add the chopped onions. Stir and saute till the onion turns translucent or light brown. Add coriander powder, cumin powder, garam masala powder, red chili powder or cayenne pepper and turmeric powder. Stir and mix the spices with the rest of the mixture. Switch off the flame and then add the chopped coriander leaves or parsley. Stir very well and add this sauteed onion mixture to the mashed veggies. Add salt and bread crumbs. Begin to mix very well. Keep the veggie patty mixture aside. Check the seasonings and add more of the ground spices and salt if needed. Make the veggie patties the same as the size of the burger buns. Keep aside. If the mixture looks soft or crumbles, then add some more breadcrumbs and mix everything again very well. Cover the veggie patties and set aside.

Preparing mayo dressing and toppings Take mayonnaise in a small mixing bowl. Add ground mustard seed and freshly crushed black pepper Add lemon juice. You can also use lemon juice as per your taste. Add apple cider vinegar or white vinegar and extra virgin olive oil or olive oil. Season with sugar. Also add salt Whisk the dressing very well. Keep aside. Also chop onion, tomato and cucumber in thin slices. Shred or chop some 4 to 5 small lettuce leaves or cabbage leaves. Making batter In a medium sized mixing bowl add makki ka atta, polenta or cornmeal , rice flour and gram flour (besan) or chickpea flour. Instead of gram flour & rice flour, you can also use 2 tbsp of all purpose flour. Add water. Stir and mix everything to a smooth batter without any lumps. The batter is of medium consistency. Keep aside. Pan frying patties Heat 2 to 3 tablespoons of oil for pan frying the patties in a bowl. When the oil becomes medium hot, dip the patty in the batter. Coat evenly with the batter. Place the batter coated vegetable patty on the breadcrumbs. Dredge the patty evenly with the breadcrumbs. You can repeat the breading method twice for more crispiness. Place the breaded veggie patty in the medium hot oil. Bread another veggie patty in the same way and place it also in the pan. Depending on the size of your pan, you can fry from 2 to 4 patties. The veggie mixture makes 4 regular burger sized patties. 2 to 3 tablespoons of oil works perfectly for frying two patties. For 4 veggie

patties, you can add 4 to 6 tablespoons of oil. When the base is lightly browned or browned, then flip the patties. Flip a couple of times more till the patties are pan fried evenly and the crust becomes crisp and golden. Drain the veggie patties on kitchen paper towels. Assembling veggie burger Slice the burger buns in equal halves. Spread some butter on the burger bun slices. Heat a small pan and toast the butter side. The buttered side should become lightly crisp and golden. Toast all the burger buns this way. Now spread the mayonnaise dressing on the crisp side. Place the vegetable patty. Top up with sliced veggies like onion slices, tomato slices or cucumber slices. Spread some mayonnaise dressing on the second half of the burger bun and top up with some shredded or chopped lettuce or cabbage leaves. Place the burger buns on top of each other. Your veggie burger is ready. Make all veg burgers this way. Serving suggestions Once your veggie burgers are assembled, serve them immediately with tomato ketchup, mustard sauce and some French Fries or Potato Wedges. If you don’t have tomatoes and cucumbers, sliced avocado or Guacamole works as a great topping as well. Or you can use grated carrots or coleslaw as a topping alternative. These veggie burgers are great snacks, but they are also filling enough to be a tasty lunch too. This burger recipe makes four regular sized veggie burgers.

Notes Vegan options: These veggie patties are vegan and made with fresh healthy veggies. The mayonnaise dressing can easily be made dairy-free also by using an egg free/vegan mayonnaise. For a completely vegan burger, use oil instead of butter when toasting the buns. Mix vegetables: This veggie patty recipe is highly customizable and you can easily adapt it with the veggies you have. Carrots, green peas, beets, cauliflower, broccoli, potatoes, pumpkin, sweet potatoes, spinach, sweet corn, mushrooms are some awesome options. Toppings: You can add some shredded cheese or cheese slices for a cheesy burger. You can also have a topping of pickled gherkins, pickled beets or onions, jalapeños, guacamole, salsa, grated carrots, tomato ketchup or sauce, tzatziki, hummus, grated carrots, coleslaw and mustard sauce. Make ahead: You can make the veggie patties a day earlier and refrigerate them. Later simply fry them. Freezing also works well. Shape the patties and keep them in an air-tight freezer safe container for a couple of weeks. The mayo dressing sauce can be made ahead and refrigerated for a week. Binding & breading: For binding the patties, you can use lightly roasted chickpea flour, rice flour, all-purpose flour, quinoa flour, oats, almond flour. For breading, crushed oats, corn flakes, vermicelli, semolina (sooji or rava) are some suggestions. Baking: For baking the patties, simply place them on a baking tray. Brush some oil over them. Place them in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) and bake until golden and crisp. Preheat the oven for 15 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Flip halfway through baking.

Cinnabons Cinnamon Rolls

Cinnabons Cinnamon Rolls – A Cinnabon copycat recipe, adapted from Todd Wilbur’s “More Top Secret Recipes” cookbook. About the closest you’ll get to the real thing. Super easy to make. Prep Time

:

20 mins

Cook Time

:

20 mins

Rising time

:

1 hr 30 mins

Total Time

:

2 hrs 10 mins

Cuisine

:

American

Servings

:

12

Equipment KitchenAid Classic 4.5 Quart Stand Mixer Glass Mixing Bowl Set (3 piece) 9x13-inch Baking Pan (set of 2)

Ingredients Dough 2 ¼ tsp active dry yeast or instant yeast 1 cup milk lukewarm ½ cup granulated sugar ⅓ cup butter unsalted, softened, or margarine 1 tsp salt 2 eggs 4 cups all-purpose flour Filling

1 cup brown sugar packed 3 tbsp cinnamon ⅓ cup butter unsalted, softened, or margarine Cream cheese icing 6 tbsp butter unsalted, softened, or margarine 1 ½ cups powdered sugar also known as icing sugar, or confectioner's sugar ¼ cup cream cheese at room temperature ½ tsp vanilla extract ⅛ tsp salt

Instructions For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up. To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated. Pour the milk/yeast mixture over the flour mixture and, using the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl. Place the dough into an oiled bowl, cover and let rise in a warm place for about 1 hour or until the dough has doubled in size. Combine the brown sugar and cinnamon in a bowl. Grease a 9x13 inch baking dish with cooking spray or butter. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.

Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices . Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size. Preheat the oven to 350°F. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly! While the rolls are baking, make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth. When the rolls are done, spread generously with icing. Notes Prep time does not include time to let the dough rise. Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container. One thing to remember about your yeast, is that it is a living organism and

over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast. Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast. If after dissolving the yeast in the warm milk, the yeast didn't start to froth up, do not continue with the rolls, your dough will not rise. TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good. You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed. To freeze unbaked rolls, complete everything up to and including step 10, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.

Homemade Croissants These Flaky Buttery Homemade Croissants will make your morning breakfast so much more delicious! To make the most perfect croissants from

scratch. Prep Time

:

14 hrs

Cook Time

:

24 mins

Total Time

:

14 hrs 24 mins

Cuisine

:

French

Servings

:

24

Equipment KitchenAid Hand Mixer Classic Wooden Rolling Pin Aluminum Baking Sheet (2 pack)

Ingredients 1 ½ cups milk lukewarm ¼ cup brown sugar packed 3 ¼ tsp active dry yeast 3 ¼ cups all-purpose flour up to 4 cups if needed 1 tbsp salt 1 ½ cups butter unsalted, cold 1 egg for egg wash

Instructions Bloom the yeast: In the bowl of a mixer, add the warm milk, brown sugar, yeast and stir it with a fork slightly. Let it stand for about 5 minutes. If the yeast is good, the mixture will get all foamy as the yeast dissolves. It could

take a bit longer but if your yeast does not dissolve, see recipe notes. Make the dough: Add the flour and salt to the bowl. Using the dough hook, mix on low speed for about 5 minutes until the dough is smooth and very soft. I used about 3 1/4 cups of flour, but if you need more because the dough is too sticky than just add more, about 1 tbsp at a time. You might want to start with 3 cups and add as needed. Remove the dough from the mixing bowl and knead for a couple more minutes on your working surface. The dough needs to be soft and slightly sticky. Place the dough back in the bowl, wrap it with plastic wrap and refrigerate it for an hour. Prepare the butter: While the dough is chilling, prepare the butter. Arrange the sticks of butter horizontally on a piece of plastic wrap. Cover the butter with another piece of plastic wrap. Pound and roll out on both sides until the butter forms a nice 8 by 5 inch rectangle. Cover with plastic wrap and refrigerate until ready to use. Laminate the dough: Flour your work surface lightly then roll out the dough into a big rectangle that's about 16 by 10 inches. Place the butter directly in the center of the dough and fold the dough as you would a letter, bottom third of dough over butter, then top third down over the dough. If you have any excess flour, make sure you brush that off. Turn the dough so that the short side is nearest you and start rolling it another 16 by 10 inch rectangle. Fold in thirds like a letter again. This was the first fold. Wrap it up in plastic wrap and chill it for another hour. Repeat as above. With the short side near you, start rolling until you get another 16 by 10 inch rectangle. Fold it in thirds again, wrap and chill for another hour. Repeat this 3 more times so that it will make a total of 5 folds. After the last fold, refrigerate it overnight or at least for 8 hours. Shape croissants: Cut the dough in half, freeze half if you're only going to use half of it. Roll out each piece of dough into a long rectangle, so that it's about 1/4 of an inch in thickness. I found it easier if I cut the piece into 3 pieces, so that I work with 3 squares. Using a pizza cutter, cut each square into 4 triangles. Using one triangle at a time, start rolling from the wide side, at the same time, stretching the end of the triangle. Continue rolling the croissant, and as you'll

notice because you stretched into a long piece, you'll be able to roll the croissant a few times. Repeat this with remaining dough and place the croissants on an ungreased baking sheet, with about 1 to 2 inches in between them. Let the croissants sit for another hour, you'll notice they'll rise a bit, then brush them with egg wash. You can make the croissants ahead of time and refrigerate them for up to 18 hours before baking. If you're making them ahead, make sure to cover the baking sheet with plastic wrap. Bake croissants: Preheat your oven to 400 F degrees. Place the baking sheet in the oven and bake the croissants for 8 to 12 minutes at 400 F degrees then turn down the heat to 375 F degrees and bake them for another 8 to 12 minutes. You want to make sure they are nice and golden brown. Notes YEAST: Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date. Milk: Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast. Storing yeast: To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container. One thing to remember about your yeast, is that it is a living organism and

over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast. FILLING: You can add various fillings to your croissants just before rolling them. Try chocolate, fruit jams or even ham and cheese! Yields: 24 croissants or 32 smaller croissants. I made 32 smaller croissants, but nutritional information per croissant shown below assumes 24 croissants.

Crescent Bacon Breakfast Ring This beautiful Crescent Bacon Breakfast Ring will be everyone's weekend breakfast of choice, it's loaded with bacon, eggs and cheese. Perfect for brunch as well. Prep Time

:

15 mins

Cook Time

:

20 mins

Total Time

:

35 mins

Cuisine

:

American

Servings

:

8

Ingredients 5 eggs 1/2 red bell pepper chopped 1/2 green bell pepper chopped 1/4 tsp salt or to taste 1/4 tsp pepper or to taste

8 slices bacon fried 8 oz crescent rolls refrigerated, I used 1 can (8 oz) Pillsbury crescents 1 cup cheddar cheese shredded 1 egg for egg wash, optional

Instructions Preheat the oven to 375 F degrees. In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first. Lay out the crescent rolls on a parchment pepper . On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with the remainder of the cheese. Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour. Bake for 20 minutes or until the crescents are cooked and golden brown. Garnish with parsley, if preferred. Serve warm. Notes Make ahead: This can be prepared the night before and refrigerated until ready to bake. Note: To make it easier to unroll the crescent rolls, do not take the tube out of the fridge until ready to use.

Christmas Morning Wife Saver This Christmas Morning Wife Saver is the perfect casserole for Christmas morning made with ham and cheese and topped with cornflakes. Just wake up, bake it and enjoy! Prep Time

:

15 mins

Cook Time

:

1 hr

Total Time

:

1 hr 15 mins

Cuisine

:

American

Servings

:

12 servings

Ingredients 10 slices bread (remove crusts if preferred) 12 slices ham thinly sliced (I used black forest) 2 cups cheddar cheese sharp, grated 6 large eggs 1/2 tsp black pepper ground 1 tsp dry mustard 1/4 cup chives chopped 2 tsp Worcestershire sauce 1 tsp hot sauce 3 cups whole milk 1/2 cup butter melted

1 cup corn flakes cereal crushed

Instructions Butter a 9x13 inch baking dish or spray with cooking oil. Cut and fit 5 slices of bread to fit over the entire bottom of the dish. Depending on the size of your bread and casserole dish you might need more bread. Layer the slices of ham then top with the cheddar cheese. Cut and fit the remaining 5 slices of bread to completely cover the ham and cheese. In a large bowl whisk together the eggs with the pepper, dry mustard, chives, Worcestershire sauce and hot sauce. Add the milk and whisk until well combined. Pour the egg mixture evenly over the casserole. Cover the dish with aluminum foil and refrigerate overnight. The next morning preheat your oven to 350 degrees F. Pour the melted butter evenly over the casserole and sprinkle with the crushed corn flakes over the top. Bake in the preheated oven until set and lightly browned, about 1 hour. Let the casserole stand for 10 minutes before slicing and serving. Notes What can I substitute the ham with: You can use Canadian bacon, turkey or chicken deli meat or for a vegetarian version, try adding more veggies like peppers and mushrooms. What if I want to bake right away: I recommend letting the casserole rest for at least an hour before baking to allow the bread to soak up the egg mixture. What to serve it with: You can serve this drizzled with maple syrup or serve with fruit. How to store it: Store leftovers covered with plastic wrap or in an airtight container in the fridge for up to 4 days.

How to reheat it: I would reheat this in the oven in a casserole or baking dish to keep it crunchy for about 15 minutes or until heated through.

Lemon Blueberry Yogurt Loaf This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Enjoy a slice for dessert today, perfect with tea or coffee! Prep Time

:

10 mins

Cook Time

:

1 hr

Total Time

:

1 hr 10 mins

Cuisine

:

Servings

:

American 12

Ingredients For Loaf 1 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup Greek yogurt 1 cup sugar 3 large eggs

2 tbsp lemon zest 1 tsp vanilla extract 1/2 cup vegetable oil 1 1/2 cups blueberries fresh or frozen 1 tbsp all-purpose flour For Lemon Syrup 1/3 cup lemon juice freshly squeezed 1 tbsp sugar For Lemon Glaze 1 cup icing sugar 1/4 cup lemon juice freshly squeezed 1 tsp vanilla extract milk, if needed to thin out the glaze

Instructions Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it. In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil. Add the wet ingredients to the dry ingredients and whisk until combined. In another small bowl mix together the blueberries with 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter. Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is

different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done. While the loaf is baking, make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside. Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved. When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from the loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool. Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve. Notes Use fat free Greek yogurt if you'd like to cut down on calories for this recipe. Make sure the cake is fully cooled before topping it with the glaze. The glaze is meant to come out quite thin, but feel free to adjust the amount of liquid and icing sugar to suit your preference. This recipe will make fantastic muffins as well. Adjust the baking time for 25-30 minutes for regular muffins, and 12-15 minutes for mini muffins. If you use frozen blueberries, make sure to rinse them very well and pat dry with paper towels.

Spiced Cantaloupe Tea Loaf

Melons aren’t the greatest keepers so this spiced cantaloupe tea loaf is the perfect destination for any melon abundance you may have! Prep Time

:

15 mins

Cook Time

:

1 hr

Total Time

:

1 hr 15 mins

Cuisine

:

American

Servings

:

20

Equipment Loaf Pan 8.5 x 4.5 x 3 Inch KitchenAid Hand Mixer

Ingredients 3 cups all-purpose flour 1 3/4 tsp cinnamon ground 1 1/2 tsp salt 1 tsp ginger ground 1 tsp baking soda 1 tsp baking powder 2 cups sugar granulated 3 large eggs 1 cup vegetable oil 2 tsp vanilla extract 1 3/4 cups cantaloupe ripe, grated (only the flesh)

Instructions Heat the oven to 350 F degrees. Grease and flour two 5x8 inch loaf pans. Combine the flour, cinnamon, salt, ginger, baking soda, and baking powder in a medium bowl. With an electric mixer or a whisk, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated cantaloupe. Add the dry ingredients to the wet mixture and fold until just blended; don't overmix or your tea cakes will be tough. Divide the batter between the loaf pans and bake until a toothpick inserted into the center comes out dry, about 1 hour. Let cool on a rack, then invert. Serve just slightly warm or at room temperature.

Strawberry Scones Start your morning the right way with fresh Strawberry Scones. This recipe will give you the flaky, tender, and perfectly sweetened scones. Pair with a cup of your favorite tea or coffee to complete your café-at-home experience. Prep Time

:

10 mins

Cook Time

:

20 mins

Total Time

:

30 mins

Cuisine

:

American

Servings

:

8

Equipment Glass Mixing Bowl Set (3 piece)

Keep Calm And Bake On Spatula 6-Inch Stainless Steel Whisk Aluminum Baking Sheet (2 pack) Parchment Paper

Ingredients Strawberry scones 2 cups strawberries stemmed and cut into small pieces 2 1/4 cups all-purpose flour use more if dough is too sticky 3 tbsp sugar 1 tbsp baking powder 1/4 tsp salt 1 large egg 6 tbsp butter cold, unsalted and cut into small cubes 2/3 cup milk 1 egg for egg wash 1 tbsp Turbinado sugar optional Lemon icing 1 1/2 cups icing sugar same as confectioners sugar or powdered sugar 2 tbsp lemon juice

Instructions Prep: Preheat the oven to 400F. Line a baking sheet with parchment paper. Cut the strawberries into small pieces and toss them with 1 tbsp of the sugar.

Start the dough: In a large bowl, add the flour, salt, baking powder and remaining sugar. Add the cold butter and using 2 knives or a pastry cutter start cutting the butter into the dry ingredients. Use your hands if necessary but the mixture needs to resemble small peas. Keep in mind though, if using your hands, they will melt the butter so work quickly. Finish the dough: Add the strawberries to the bowl and toss them well with the flour mixture. In a small bowl whisk the egg with the milk together, then pour into the flour bowl. Use a spatula to mix everything well. Add more flour if needed if the dough is too wet and sticky. Turn dough out onto a floured surface and shape into a round 10 inch disk. Shape the scones: Cut the dough into 8 triangles, just like you would cut pizza. Place the triangles onto the prepared baking sheet. Brush the scones with the egg wash and sprinkle with Turbinado sugar. Bake: Transfer the sheet pan to the oven and bake for 20 to 30 minutes or until golden brown. Lemon icing: Whisk the icing sugar with the lemon juice until smooth. Add more or less lemon juice or icing sugar until you receive desired consistency. Drizzle icing over scones and enjoy! Notes Flour: The amount of flour depends on your environment. For example I live in a very dry area, therefore I usually need more liquid when I'm baking, in this case more milk, if you live in a very humid area, you will need less liquid or more flour. So what works for one person may not work for another. This dough is a bit sticky but make sure you add enough flour just until you can shape and cut the dough into scones, it's important to not overwork the dough. Storage: Store your scones in an airtight container, bread box, or large freezer bag to keep them from drying out. They will last 1-2 days at room temperature or up to a week stored in the fridge. You can microwave your scones for 5-10 second intervals to enjoy them as they're fresh out of the oven! Freezing: Once completely cooled down to room temperature, wrap them

each with both plastic wrap and foil. They will last 2-3 months frozen. They will thaw after about 1 hour at room temperature, or you can microwave them for 10 seconds at a time until thawed.

Lemon Blueberry and Ricotta Pancakes These luscious Lemon Blueberry and Ricotta Pancakes are made with lemon juice, blueberries, ricotta, salt and vanilla, topped off with maple syrup and butter. The perfect weekend breakfast! Prep Time

:

5 mins

Cook Time

:

25 mins

Total Time

:

30 mins

Cuisine

:

American

Servings

:

6

Ingredients 2 cups all-purpose flour 1/2 tsp baking soda 1 tbsp baking powder 2 tbsp sugar 1/8 tsp salt 1 tsp vanilla extract

1 cup milk 2 eggs 1/2 cup ricotta cheese zest from 1 lemon 2 tbsp lemon juice 1 cup blueberries maple syrup and butter for serving

Instructions In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside. In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice. Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries. Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter. Serve hot with maple syrup and butter. Notes You can use any berries you like for this recipe. Blackberries, raspberries, strawberries, etc, or any combination. This recipe will yield about 18 small to medium pancakes. Nutritional information assumes 3 pancakes per serving and does not include maple syrup and butter. To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a

freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.

Cranberry Quick Bread This Cranberry Quick Bread is incredibly moist bursting with cranberries and citrus flavor! This Cranberry Bread is quick to prepare and a delicious holiday breakfast or brunch! Prep Time

:

10 mins

Cook Time

:

45 mins

Total Time

:

55 mins

Cuisine

:

American

Servings

:

10

Equipment Loaf Pan 8.5 x 4.5 x 3 Inch

Ingredients 1 ½ cups cranberries fresh or frozen, roughly chopped 1 tsp all-purpose flour 1 ½ cups all-purpose flour ½ cup sugar 1 tsp baking powder

½ tsp baking soda ½ tsp salt ¼ cup honey 2 eggs ½ cup orange juice 1 tbsp orange zest 2 tbsp butter unsalted and melted

Instructions Preheat your oven to 350 F. Spray a 8.5 x 4.5-inch loaf pan with nonstick cooking spray. Sprinkle a teaspoon of flour over the cranberries and mix; set aside. This will prevent the cranberries from sinking to the bottom of the bread. If using frozen cranberries, no need to thaw them out. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt together. In a separate bowl, whisk together the honey, eggs, orange juice, orange zest and melted butter. Stir into dry ingredients, do not over mix. Fold in the prepared cranberries then pour the batter into the prepared loaf pan. Bake the bread for about 45 minutes to 1 hour. To test if the bread is done, insert a toothpick into the center of the bread and if it comes out clean, the bread is done, otherwise continue baking. Allow the bread to cool completely in the pan. Slice and serve. Notes How to store it: Once the bread has cooled completely wrap it in aluminum

foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days. How to freeze it: Wrap the cooled bread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months. How to reheat it: If you freeze the cranberry bread, thaw it out at room temperature for about an hour, unwrap it then transfer it to a baking sheet or loaf pan and bake for about 5 to 10 min at 350 F degrees or until heated through.

Spinach Ricotta Brunch Bake This Spinach Ricotta Brunch Bake recipe is the perfect casserole to make for your weekend brunch. This is a dish that can be made ahead and will surely impress your guests. Prep Time

:

15 mins

Cook Time

:

1 hr

Total Time

:

1 hr 15 mins

Cuisine

:

Servings

:

American 10

Ingredients 2 sheets puff pastry thawed 6 eggs beaten 1 cup ricotta cheese

dash hot sauce optional 1 cup spinach chopped 6 slices bacon cooked, chopped 1 1/2 cups cheddar cheese shredded 1 medium red bell pepper chopped

Instructions Prepare the oven and baking pan: Preheat the oven to 400°F. Spray a 9inch springform pan with cooking spray. Prepare the puff pastry: Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom of your pan. Make the filling: Lightly beat the eggs and reserve 1 tbsp. Mix the rest of the eggs in with the ricotta, hot sauce, and spinach. Layer half of the ricotta mixture on the puff pastry in the pan, then half of each the bacon, cheese, and peppers. Repeat with the remaining ingredients. Bake: Cover everything with the remaining puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved tbsp of egg, and bake for about 1 hour or until the pastry is golden brown. Serve: Let it cool in the pan for 10 minutes, then run a butter knife around the edges to loosen them. Cut into slices and serve. Notes If using frozen spinach, thaw it out first and drain it well before using.

Upma Recipe | Rava Upma

Upma is a savory South Indian breakfast dish made with cream of wheat (sooji or rava). It is also known as Rava upma. This upma recipe makes for a really flavorful and tasty breakfast. Prep Time

:

15 mins

Cook Time

:

15 mins

Total Time

:

30 mins

Cuisine

:

Indian, South Indian

Servings

:

3

Ingredients For roasting rava 1 cup rava - finer variety (sooji or cream of wheat or semolina) Other ingredients 2 tablespoons Ghee (clarified butter) or oil 1 teaspoon mustard seeds ½ teaspoon cumin seeds 1 teaspoon chana dal (split and husked bengal gram) 1 teaspoon urad dal (split and husked black gram) 10 to 12 cashews - optional ⅓ cup finely chopped onions or 1 medium-sized onion 1 teaspoon chopped green chilli or 1 green chilli 1 teaspoon finely chopped ginger or 1 inch ginger 1 sprig curry leaves or 10 to 12 curry leaves 2.5 cups water

salt as required 1 to 2 teaspoons sugar or add as required - optional 2 tablespoons chopped coriander leaves (cilantro)

Instructions Preparation Finely chop 1 medium sized onion, 1 to 2 green chillies and 1 inch ginger and some coriander leaves. Also set aside the remaining ingredients. Roasting rava Heat a pan or kadai first. Add rava or cream of wheat. Begin to roast the rava. Stir often while roasting the rava. The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don't brown the rava. Switch off the flame and then add the roasted rava on a plate and keep aside. Frying and sautéing In a pan, heat ghee or oil. add the mustard seeds. When you hear the crackling sound of mustard seeds, it means they are getting fried. Now add the cumin seeds along with chana dal and urad dal. Fry till they begin to brown a bit or get lightly golden Immediately add cashews and begin to fry. By the time the cashews get golden, the lentils will also get golden. Now add the finely chopped onions. Saute the onions till they become translucent.

Then add the chopped green chilly, ginger, and curry leaves. Sauté for a few seconds. You can also add 1 dried red chilli at this step. Boiling water Then add 2.5 cups water, sugar and salt as required. Mix well and check the taste of water. It should be a bit salty but not too much. Sugar is optional and you can skip it. On a medium to high flame, heat the water and let it come to a rolling boiling. Making upma When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches with a spoon. Once you add the rava, mix and stir immediately. The entire batch of rava should get mixed with the water evenly. Then add the next batch of roasted rava. Mix and stir again. This way keep on adding and stirring the rava up to the last batch. Quickly stir and mix well. The rava grains absorb water and thus swell and get cooked. Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat. Then switch off the flame. Here the rava is cooked and the upma is ready. Lastly add chopped coriander leaves. Mix again. Serve upma with coconut chutney or lime slices or lime pickle. Notes Roasting rava: The rava has to be roasted evenly. For this you need to stir rava often on a low or medium-low heat of the pan. See for the signs of the color change and the rava granules looking separate, crisp with a nice toasted aroma. Adding rava in batches: Always add rava to the hot water in batches. After adding each batch, mix the rava evenly with the water. This will make sure

that your upma will turn smooth and soft. Avoiding lumpy and sticky upma: To avoid lumps add rava in batches and mix each batch of rava very well with the water. Remember to use fine rava for this recipe. If you use a coarser rava, you will have to add more water so that it does not become lumpy. If the rava is not roasted properly the upma will become sticky. Oil or ghee: You can easily make upma with either oil or ghee. With ghee the upma tastes better though. You can even drizzle a bit of ghee when serving upma. Rava and water proportion: For a softer rava upma, you can use the proportion of 1:2.5 or 3 for rava and water respectively. Which means that for 1 cup of fine rava you can add 2.5 to 3 cups of water. Serving suggestions: Upma is best served hot or warm. You can top it up with some sev or bhujia with a drizzle of lemon juice. You can even serve upma with coconut chutney or lemon pickle or idli podi. Scaling and storing: You can easily halve or double this recipe. Leftover upma can be refrigerated for a couple of days. You can even freeze it. While reheating, sprinkle some water and reheat the upma in a pan or microwave.

Idli Recipe | Idli Batter for Soft Idli Idli recipe with lots of tips and suggestions so that you can make soft and fluffy idli easily. This idli recipe also details the method of making idli batter. It is a popular Indian breakfast which is filling as well as nutritious. Prep Time

:

9 hrs

Cook Time

:

25 mins

Total Time

:

9 hrs 25 mins

Cuisine

:

South Indian

Servings

:

30 idli

Ingredients 1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice ½ cup whole or split urad dal or 120 grams whole or split urad dal (husked black gram) ¼ cup thick poha or 20 grams thick poha (flattened rice) ¼ teaspoon fenugreek seeds (methi seeds) 2 cups water for soaking rice 1 cup water for soaking urad dal ½ cup water for grinding urad dal or add as required ¾ to 1 cup water for grinding rice or add as required 1 teaspoon rock salt or sendha namak (edible and food grade) or sea salt oil as required to apply to the idli moulds 2.5 cups water for steaming idli

Instructions soaking rice and dal Pick and rinse both the regular rice and parboiled rice. Rinse the poha and add to the rice. Add water. Mix well. Cover and keep the rice + poha to soak for 4 to 5 hours. In a separate bowl, rinse the urad dal and methi seeds a couple of times.

Soak the urad dal with methi seeds separately in water for 4 to 5 hours. making idli batter Drain the soaked urad dal. Reserve the water. Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter. Remove the urad dal batter in a bowl and keep aside. Grind the rice in batches to make a smooth batter. Mix both the batters together in a large bowl or pan. Add salt and mix well. Cover and let the batter ferment for 8 to 9 hours or more if required. After the fermentation process is over, the idli batter will become double in size and rise. steaming idli Grease the idli moulds. Pour the batter in the moulds and steam the idli in a pressure cooker or steamer. If using a pressure cooker remove the vent weight (whistle). Steam for 12 to 15 mins or until the idli is done. Serve the steaming hot idli with coconut chutney and sambar. Remaining batter can be stored in the refrigerator for a couple of days. Notes For regular rice varieties - you can use sona masuri rice or parmal rice or basmati rice. Fermentation is one of the main factors to get soft, light and fluffy idli. Fermentation tips for winters listed below. Warmth: Place the idli batter bowl in a warm place – e.g near a heater or in a

warm place in your kitchen. Oven: Preheat your oven at a low temperature (80 to 90 degrees celsius) for about 10 to 15 minutes. Then switch off the oven, keep the batter bowl inside and close the door. Lights in the oven: If your oven has lights, then keep the lights on and place the battery inside. Sugar: Adding a bit of sugar does help in fermenting the batter. In this recipe you can easily add up to 1 teaspoon sugar and don't worry - the idli won't be sweet. Salt: During winters, skip adding salt to the idli batter as salt retards the fermentation process. Rock salt and sea salt are good options to add in the idli batter. Fermentation time in cold winters: In winters, keep the batter for a longer time to ferment, like 14 to 24 hours or more. Do remember that even if you do not see the batter doubled or tripled, you should see tiny bubbles in the batter. You should also get the typical faint sour fermented aroma from the idli batter. Instant Yeast: You can even add ¼ to ½ tsp of instant yeast (dissolved in 2 to 3 teaspoons of water) 30 to 45 minutes before you steam the idli. But do this method when the batter has not fermented well. The negatives of this method is that you have to use all the batter at once. Even refrigerating this batter makes it very yeasty and sour. Baking Soda: You can also add ¼ to ½ baking soda and then ferment the batter in cold seasons. Fenugreek seeds: Addition of fenugreek seeds (methi seeds) also helps in fermentation. Urad dal batter consistency: Urad dal has to be ground really well. Urad dal batter has to be soft, light and fluffy. So I suggest grinding both urad dal and rice separately to get soft and fluffy idli. A well ground urad dal batter also helps in fermentation. Also use urad dal which is fresh and within its shelflife. Aged urad dal does not ferment well and makes the idli dense.

Amount of water: Do remember to add the right amount of water in the batter. If the water is less, then the idli will become dense. Fermenting idli batter in Instant Pot: Press the yogurt option and use the less mode. Place a small trivet in the IP steel insert. Keep the bowl with the batter on the trivet. Keep the vent position to venting or you can use the Instant Pot glass lid. Set the time for 7 to 8 hours. On warmer days, the batter will ferment quickly. On colder days, it may take a few more hours for the batter to ferment in the Instant Pot.

Dosa Recipe | Dosa Batter Recipe | Crispy Sada Dosa This is a plain dosa or sada dosa recipe which is a famous breakfast or snack both in India as well as outside India. Dosa is basically healthy crepes made from ground rice and lentil batter which has been fermented. Prep Time

:

9 hrs

Cook Time

:

30 mins

Total Time

:

9 hrs 30 mins

Cuisine

:

South Indian

Servings

:

16 to 18 dosa

Ingredients ½ cup idli rice or parboiled rice or 100 grams idli rice ½ cup regular rice or 100 grams regular rice ¼ cup urad dal or 50 grams urad dal (husked whole or split black gram)

⅛ teaspoon methi seeds or 2 pinches methi seeds (fenugreek seeds or methi dana) 2 tablespoon poha (flattened rice) 1.5 cups water for soaking both rice and lentils ¾ cup water for grinding - do add water as required ½ teaspoon rock salt (sendha namak) - edible and food grade or non iodized salt or sea salt crystals or himalayan pink salt oil as required

Instructions preparation for making dosa batter In a bowl take the idli rice or parboiled rice along with the regular white rice. Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the recipe. The recipe ingredients doubled in proportion. To the same bowl, add urad dal and fenugreek seeds. Rinse the rice, lentils and methi seeds together a couple of times and keep aside. In a separate bowl, take the poha. Rinse it once or twice in water and then add rinsed poha to the bowl containing the rinsed rice+lentils+methi seeds. Pour 1.5 cups of water. Mix. Cover with a lid and soak everything for 5 to 6 hours. making dosa batter Drain all the water and add the soaked ingredients in a wet grinder jar. Add ⅔ to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. A smooth consistency of batter is also fine.

If the mixer gets heated up, then stop and wait for some minutes. When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added overall ¾ cup water. Now take the batter in a large bowl or pan. Add ½ tsp rock salt. Mix very well. Cover and allow to ferment for 8 to 9 hours or more. Time of fermentation will vary depending on the temperature conditions. A proper fermentation will double or triple up the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma. Now lightly stir the batter, before you begin to make dosa. making plain dosa Heat a cast iron pan. When the pan becomes hot, spread 1/4 to 1/2 tsp oil all over the pan. Do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium. Do not spread oil if you are using a non-stick pan, as you won't be able to spread the batter. Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards. Cook the dosa on a low to medium flame. Do regulate the flame as per the pan size and thickness. When you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center. With the spoon spread the oil on the dosa. Cook till the base is nicely golden and crisp. The base will leave the pan when it gets cooked. Fold and serve sada dosa hot. Make all dosai this way. Serve these crisp plain dosa with sambar or potato masala or coconut

chutney. Notes Suggestions: Scaling: You can easily halve, double or triple this sada dosa recipe. If doubling or tripling the dosa recipe, then soak urad dal + methi seeds in a separate bowl. Grind urad dal and methi seeds separately. Grind rice separately. Then mix both the batters in a large bowl or pan. Grind soaked rice in two to three batches. Rice: Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the recipe. The recipe ingredients doubled in proportion. Temperature: Do take into account the temperature of the city in which you live, as temperature is one of the important factors for proper fermentation. Urad Dal: Make sure that the urad dal you use is fresh and within its expiry date. Salt: Use non-iodized salt. I use rock salt. You can even use pink salt. Tips for dosa batter fermentation in cooler climates: Keep the batter bowl in a warm place – e.g near a heater or in a warm place in your kitchen. You can also preheat your oven at a low temperature (80 to 90 degrees Celsius) for about 10 minutes. Then switch off the oven and keep the batter bowl inside – I use this method when it becomes very cold outside. Alternatively, if your oven has lights, then keep the lights on and place the battery inside. Adding a bit of sugar does help in fermenting the batter – I use this method at times in the winters here. Skip adding salt to the batter as salt retards the fermentation process. Sometimes I add both salt and sugar together. I always use rock salt in the idli batter.

Keep the batter for a longer time, like 14 to 24 hours. Do remember that even if you do not see the batter doubled or tripled, you should see tiny bubbles in the batter. You should also get the typical faint sour fermented aroma from the batter. Adding ¼ to ½ tsp of instant yeast (dissolved in 2 to 3 tsp water) 30 to 45 minutes before you make the dosa also helps. But do this method when the batter has not fermented well. The downside of this method is that you have to use all the batter at once. If you refrigerate then the batter gets too yeasty. You can also add ¼ to ½ baking soda and then ferment the batter in cold seasons. Making dosa batter in a wet-grinder: Double the proportion of the dosa batter recipe if making in a wet grinder. So for ½ cup of urad dal, add 1.5 cups of water. For 2 cups of rice, add 2.5 cups of water. Add the water in parts when grinding urad dal, so that it becomes nicely fluffy and increases in volume. 2. After you have ground the urad dal, you don’t need to remove it. Just let the batter remain in the wet grinder. Add the rice and continue to grind. Then remove the batter in a large bowl. Mix salt. Cover the bowl and let the batter ferment.

Appam Recipe Appam recipe Kerala style - lacy, soft appams from the Kerala cuisine. Gluten free and vegan. Prep Time

:

10 hrs

Cook Time

:

30 mins

Total Time

:

10 hrs 30 mins

Cuisine

:

Servings

:

Kerala, South Indian 30 appam

Ingredients 2 cups regular white rice (sona masoori, basmati, kolam or any variety) 1 cup parboiled rice or boiled rice or idli rice a fistful of poha (aval or parched rice) or cooked rice 1 to 1.5 cups grated coconut or 1 cup thick coconut milk * check notes ½ teaspoon dry active yeast 2 tablespoons sugar 1 teaspoon salt or add as required water or as required for grinding oil as required

Instructions Rinse both the rice varieties together a couple of times. Soak both the regular rice, parboiled rice in water for 4 to 5 hours. Drain and then add them to the grinder. Also add the grated coconut, cooked rice or poha (aval or flattened rice), dry active yeast, salt and sugar. You can also proof the yeast separately and then add. Just take about 2 to 3 tbsp warm water. Add a pinch of sugar and dissolve it. Then add the yeast and stir. Let this solution sit at room temperature for 10 to 15 mins till it becomes bubbly and frothy. * Check notes Add required amount of water and grind all the ingredients to a smooth flowing batter

Pour the batter in a large bowl or pan. Cover and keep aside for fermenting for 8 to 12 hours, depending on the temperature conditions. The batter will rise and increase in volume the next day. Heat a kadai or an appam pan with handles. Smear some oil on the kadai. If using non-stick kadai, then skip smearing the oil. Spread a ladle full of the batter. Turn and tilt the pan so as to spread the batter. Cover the pan and let the appam cook. The base would become nicely light golden. Make all apps this way. Serve the appam hot or warm with vegetable stew or sweetened coconut milk. Notes *If using coconut milk for grinding the rice, then keep a check on water. You may not need to add water or add very less amounts. * If using a yeast proofed solution, then add it to the batter once it's ground finely. Stir and mix very well.* If the batter becomes too thin, then add some rice flour to it.

Ven Pongal Recipe Ven Pongal also known as Khara Pongal is a popular South Indian porridge that is made with rice, yellow moong lentils and laced with the wonderful flavors of spices, herbs and ghee. Prep Time

:

5 mins

Cook Time

:

20 mins

Total Time

:

25 mins

Cuisine

:

South Indian, Tamil Nadu

Servings

:

3

Ingredients Main ingredients ½ cup rice - any medium to short grained or regular rice, 100 grams ¼ cup moong dal or 60 grams moong dal ½ teaspoon cumin seeds - lightly crushed ⅛ teaspoon asafoetida (hing) 1 inch ginger - chopped or 1 teaspoon heaped chopped ginger 3 to 3.25 cups water or add as required salt as required For tempering 1 teaspoon cumin seeds 1 teaspoon black peppercorns whole or crushed, you can also add ½ teaspoon black pepper 1 sprig curry leaves or 10 to 12 small to medium curry leaves 10 to 12 cashews - whole or halved 2 to 3 tablespoons Ghee (clarified butter)

Instructions Roasting moong dal Pick moong lentils first to get rid of stones if any. Then heat a small pan or a small kadai and add the moong lentils.

On a low flame stirring often roast the moong lentils till they become aromatic. The moong lentils only need to be roasted till they become aromatic. No need to brown them. Now take them in another bowl or you can use the same pan for rinsing. Rinsing rice and lentils Add rice in the bowl containing the roasted moong dal. Rinse both rice and roasted moong dal a couple of times with water. Cooking rice and moong dal Drain very well and then add them in a pressure cooker. Now add the following ingredients - cumin seeds, asafetida (hing), chopped ginger. Also add salt as per taste. Pour 3 to 3.25 cups of water. The amount of water to be added depends on the consistency you want and also on the quality of moong dal. Pressure cook on a medium to high flame for 7 to 8 whistles or 11 to 12 minutes. Let the pressure settle down on its own and then you remove the lid to check the doneness and consistency. If the pongal has a consistency like that of pulao, then add ½ to 1 cup hot water and mix very well. Both the rice and the moong dal should be cooked very well. If you want you can even slightly mash the cooked rice and moong lentils. If cooked well, then cover with the lid and keep aside. Tempering In another small pan, heat the ghee. Add the cumin seeds. Let them splutter. Then add the cashews. Fry until the cashews become light golden. Once they begin to get light golden, then add black peppercorns and 10 to 12

curry leaves. Stir very well and fry until the curry leaves become crisp. The black pepper should also be fried well. Making ven pongal Now pour this entire tempering on the pongal. Mix very well. Cover with the lid (with the vent weight/whistle on the lid) and keep even pongal aside for 5 to 6 minutes. This allows the tempering flavors to infuse with the pongal and the aroma to stay in. Then remove the lid and serve hot with coconut chutney or sambar. Notes How to make Instant Pot Pongal For cooking even pongal in the Instant pot, after the roasting and rinsing steps, add the lentils, rice, spices in the steel insert of your IP. Add 3 cups of water. Pressure cook on high for 6 to 7 minutes. Do a quick pressure release after 10 to 12 minutes. If the consistency looks thick, add some water to thin it a bit and using the sauté option, simmer for a couple of minutes. Later fry the spices, nuts separately and add to the cooked rice and lentils. Mix and serve. Ingredient notes Fresh ingredients: Use fresh and good quality ingredients. Do make sure to have your spices fresh and not stale. Ghee: Use fresh ghee and you can always add more of it, but do not add less. Gluten free recipe: For a gluten free pongal, I would suggest adding a gluten-free asafetida, rather than skip it completely. Black pepper: You can crush the black pepper lightly in a mortar-pestle instead of adding them whole. Recipe notes Cooking lentils: Depending on the quality of moong dal, it can take less or

more time to cook them. I usually cook the moong lentils for 7 to 8 whistles and so I add about 3.25 cups of water. If you have moong lentils, which cook faster, then add about 2.5 cups of water and cook for 2 to 3 whistles. The lentils and rice have to be mushy and the pongal should have a porridge-like consistency. Cooking in a pot or pan: If you do not have a pressure cooker, you can make pongal in a pot or pan on the stove-top. Simply follow the recipe and cook the rice, lentils in 3.5 to 4 cups of water. Do add more water if needed. Lentils and rice proportion: In this recipe, the proportion of rice is more. For more protein, you can easily switch to equal proportions of rice and lentils. Scaling: Make a big batch of this recipe easily to feed a crowd. Make ahead: I would not suggest making ahead and freezing even pongal, as it tastes best when served fresh. On refrigerating or freezing, the pongal will thicken and become lumpy. The taste also changes as well. Lentils and rice are best freshly cooked. Variations: You can add some mixed veggies like carrots, green peas, french beans, cauliflower or corn. Adding oats will give you a healthy oats pongal. Pongal can also be made with millets or dalia (cracked wheat)

Classic Uttapam Recipe (With Idli Dosa Batter) This Traditional Uttapam Recipe is a delicious South Indian tiffin breakfast of thick pancakes made from fermented rice and urad dal batter. You can make these Uttapam with Idli Batter or Dosa Batter. Prep Time

:

9 hrs

Cook Time

:

30 mins

Total Time

:

9 hrs 30 mins

Cuisine

:

South Indian

Servings

:

8

Ingredients For Uttapam Batter 2 cups idli rice or parboiled rice or 400 grams parboiled rice or idli rice 2 cups water for soaking rice ½ cup whole husked urad dal or 120 grams whole husked urad dal 1 cup water for soaking urad dal ¼ teaspoon fenugreek seeds (methi seeds) ½ cup water for grinding urad dal or add as required ¾ cup water for grinding rice or add as required 1 teaspoon rock salt (edible and food grade) or non-iodized sea salt - add as required For Onion Toppings 1 cup chopped onions or sliced shallots or pearl onions ⅓ cup chopped coriander leaves 12 to 15 curry leaves - chopped 2 to 3 green chilies - chopped For Onion Tomato Toppings ½ to ¾ cup finely chopped onions ½ to ¾ cup finely chopped tomatoes

1 or 2 green chilies , finely chopped 1 to 2 tablespoon finely chopped coriander leaves (cilantro leaves), optional oil or ghee or butter - add as required Pav Bhaji Masala or sambar masala or idli podi, add as required - optional

Instructions Soaking rice and lentils In a bowl take the usked whole urad dal and fenugreek seeds. You can also use split husked urad dal instead of husked whole urad dal. Rinse both the urad dal and methi seeds a couple of times. Then soak them in 1 cup water for 4 to 5 hours. In another bowl take the parboiled rice or idli rice. Rinse the parboiled rice or idli rice a couple of times and keep aside. Add 2 cups of water. Mix well and soak everything for 4 to 5 hours. Grinding & Fermenting Uttapam Batter Strain the urad dal and reserve the water. Keep this water for grinding the dal. Use the wet grinding blade in the jar for grinding both urad dal and rice. Add the strained urad dal in the grinder jar. First add ¼ cup of the reserved water and grind for some seconds. Then add the rest of ¼ cup water and continue to grind till the batter is light, smooth and fluffy. If the mixer becomes too hot while grinding, then stop. Let the mixer cool down and grind again. Quantity of water depends on the freshness of urad dal. So add water as required. Pour the urad dal batter in a large bowl or pan. The batter should be fluffy, smooth and light. To the same jar, add half of the rice.

Then add ¼ to ½ cup water and grind till smooth. A fine grainy consistency of rice is also fine in the batter. You can grind the rice in two to three batches. I grind in two batches. For rice I always end up adding overall ¾ cup water and a few tablespoons more of the water at times. Pour the rice batter in the bowl containing the urad dal batter. Add 1 teaspoon rock salt or as per taste. In very cold temperatures, avoid adding salt. Instead add ¼ teaspoon sugar. Sugar aids in the fermentation process. Mix both the batters very well with your hands or a spoon or spatula. Cover and allow the batter to ferment overnight for 8 to 20 hours. The timing will vary depending on the temperature conditions in your city. The batter should increase in volume and double or triple. Just lightly stir the batter. Check the consistency. If the batter looks too thick, you can add about ⅛ to ¼ cup water or more if required. Mix well. Making Plain Uttapam Heat up a tawa or a cast iron pan, brush or spread some oil on the tawa. Pour the batter with a ladle or spoon. For a non-stick pan, you need not grease the pan. The tawa has to be hot. While making uttapams, you can regulate the flame from low to high. Before pouring the batter, reduce the flame to low. Gently spread the batter to a thick pancake. Note that the quantity of batter to make uttapam will be more than what you would normally use for a dosa. The uttapam should be thick. Cook the uthappam on a medium flame. Drizzle some oil on the top and sides. Uttapam takes a longer time to cook than dosas. Cook till the base is golden. Then flip and cook the other side. Both sides should be cooked well. Prepare the uthappam this way with the rest of the batter. You can also make idlis or paniyarams or punugulu with this batter.

Serve Uthappam hot or warm with coconut chutney and sambar. You can also pack them in a tiffin box as they remain soft even after cooling. Making Onion Uttapam Before pouring the batter, reduce the flame to low. Pour the batter with a ladle or spoon. Gently spread the batter to a thick pancake. First method to make onion uttapam: Add some chopped onions on the uttapam as soon as you spread the batter. Lightly press the onions on the uttapam so that they stick to the batter. You can even sprinkle a pinch of salt. Drizzle with some oil on the sides and on the uttapam. Cook on a medium flame. When the base becomes golden and crisp, gently flip the uttapam. Cook the side with the onions till the onions caramelize. You can even gently press with the spatula so that some uncooked batter also gets cooked well. If the uttapam is not cooked well, there will be raw uncooked batter in the center. So make sure to cook it properly. Flip over to check if this side is cooked well. The onions will also be caramelized. You can caramelize the onions more if you want. Second method to make onion uttapam: In a plate take 1 cup chopped onions, 2 or 3 chopped green chilies, 12 to 15 curry leaves (chopped) and ⅓ cup chopped coriander leaves. Mix very well and keep aside. Spread the batter on the tawa and top the onion mixture on the uttapam. Drizzle some oil on the sides and top. Cook the uttapam on a medium-low to medium flame. Then turn over and cook till the uttapam as well as the onions are caramelized. Serve onion uttapam hot or warm with coconut chutney and sambar. Making Onion Tomato Uttapam

Mix the chopped onions, tomatoes, green chili, and coriander together in a bowl. Spread the batter on the tawa or skillet. Top the uttapam with the onion, tomatoes and chili mixture. Sprinkle a bit of pav bhaji masala or sambar masala or idli podi and salt on top of the veggies and uttapam. You can even sprinkle a pinch of salt. Add some oil or ghee or butter on the sides and top of the uttapam. Flip when the base is cooked and golden. Cook the side with the onions & tomatoes till the onions are softened or caramelized. Flip again if you see that the first side is not cooked or browned. When the onion tomato uttapam is crisp and cooked on both sides, then serve it hot with hot sambar and coconut chutney. You could also serve them with curd chutney or simple sweetened or plain curd. Serve them hot to have the best taste. Notes Type of Pan: Use a heavy tawa or skillet when making uttapam. A cast iron pan works very well. Cooking: Cook on a low to medium flame. They take a little more time to cook than dosas, as they are thick. I have had onion tomato uttapam in a couple of restaurants where the outside was crisp and cooked but the inside of the uttapam was not cooked. I could literally taste the batter. You don’t want your onion tomato uttapam to taste like this. So avoid cooking on a high flame. Fat: Uttapam can be made with either oil or ghee or butter. But they taste better when made with ghee or butter. Fermentation Tips: A warm temperature is very crucial for fermentation of the batter. If you live

in a cool place or a cold city, then keep the batter near a heater or in a warm place. You can keep the batter in a lit oven. If you do not have a light in the oven, then preheat the oven for 5 to 7 minutes till it is warm. Switch off the oven and place the bowl inside the oven. You can even ferment the batter in an Instant Pot. Using the yogurt function, set to less mode. Do not use normal mode. Cover with the Instant Pot glass lid. If you use the Instant Pot regular l lid then keep the valve in the venting position (not the sealing position) as the lid can get locked. Set a time of 8 to 12 hours depending on the temperature in your city.

Aloo Paratha Punjabi aloo paratha is a popular Indian breakfast of unleavened whole wheat flatbread stuffed with a spiced potato stuffing. Learn to make these flavorful and tasty aloo paratha with my tried and tested family recipe. Prep Time

:

20 mins

Cook Time

:

30 mins

Total Time

:

50 mins

Cuisine

:

Indian, Punjabi

Servings

:

10 aloo paratha

Ingredients For potato stuffing

3 to 4 medium potatoes - boiled and mashed 1 to 2 green chilies - chopped finely ¼ to ½ teaspoon kashmiri red chilli powder or deggi mirch, optional ¼ to ½ teaspoon Punjabi Garam Masala Powder or garam masala powder ½ to 1 teaspoon amchur (dry mango powder) 2 to 3 teaspoons finely chopped coriander leaves - optional salt as required oil or ghee, as required for roasting parathas For paratha dough 2 cups whole wheat flour ½ teaspoon salt or add as required 1 tablespoon oil or ghee (clarified butter) water as required for kneading For serving white butter or yogurt to serve with the aloo paratha mango pickle or lemon pickle - as required

Instructions Making potato stuffing First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker, steamer or electric cooker. Chop and then mash the potatoes with a potato masher. The potatoes should be mashed very well. There should be no lumps or small pieces in it.

Now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt. Mix the spice powders and green chilies with the mashed potatoes very well. Check the taste and add more salt or red chili powder or dry mango powder as per your taste. Kneading dough In another bowl or pan, take whole wheat flour (atta). Make a well in the center. Add salt, oil and about half of the water. Bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes. Stuffing and rolling Method 1 Pinch two small balls from the dough. Flatten them and dust with whole wheat flour. With a rolling pin, roll them into about 4 to 5 inches diameter rounds . Try making both the rounds of the same size. On one of the rolled dough circles, place the potato stuffing in the center and keep about 1 inch empty space from the sides. Gently place the second circle on top. Press and seal the edges with your fingertips. Dust some flour on the stuffed paratha and roll into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati. Method 2 Pinch a medium ball dough. Roll and flatten it. Dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter. Place the potato stuffing in the center, keeping about 2 to 2.5 inches of space from the sides.

Take the edge and start pleating as well as bringing the pleats in the center. Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. In case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough. Press the pleats from the center. Sprinkle some flour and roll this version of aloo paratha to about the same size as that of a chapati or roti. Roasting On a hot tava (tawa or skillet or griddle) place the rolled paratha. The tawa or skillet is hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft. When the base is partly cooked, flip the alu paratha using a spatula or tongs. Spread some ghee on the partly cooked part. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha. Spread some ghee on this side too. A well made and well roasted aloo ka paratha will puff up. Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha. You can also press the paratha edges with a spatula or spoon, so that they are fried well. Sometimes, the paratha edges are not cooked well so keep this point in mind. Make all aloo ke parathe this way and stack them up in a roti basket or casserole. You can also serve the aloo paratha directly from the tawa (skillet) straight on the serving plate. Serve some extra butter on the side, along with mango pickle or lemon pickle or garlic pickle or some yogurt.

If you are serving them as an evening snack then you can also serve them with a cup of hot tea or lassi. Notes Adding oil or ghee while kneading the dough makes the parathas soft. The aloo stuffing mixture can be made according to your taste and liking. You can also add roasted cumin seeds powder (jeera powder), rock salt, carom seeds, mint leaves and coriander powder. To the aloo stuffing, you can also add other boiled and mashed veggies like peas, carrot, french beans, also grated cheese and paneer, to make it more nutritious and you have your mix veg paratha. Always cut the onions, chillies, and coriander leaves very finely. Also, the aloo should be mashed very well. There should not be any lumps or small pieces in it. This is so that the parathas do not break while rolling. If you do not have amchur powder, then you can use anardana powder or lemon juice. Add according to your taste and preferences. But don't make the stuffing taste too sour. So add in bits, mix and do a taste test. To vegan aloo paratha, roast the paratha with oil instead of ghee. Also use oil while needing the dough.

Baked Egg Boats The original Baked Egg Boats! Delicious, fluffy quiche filling baked into a hollowed out baguette! It's simple, versatile breakfast perfection that can be taken on the go! Prep Time

:

10 mins

Cook Time

:

30 mins

Total Time

:

40 mins

Cuisine

:

American

Servings

:

6

INGREDIENTS 2 sourdough demi baguettes (each about 12"x 2.5" in size) 6 eggs ⅓ cup heavy cream 2 ounces finely diced pancetta 4 ounces grated gruyere cheese divided 2 thinly sliced green onions salt and pepper to taste

INSTRUCTIONS Preheat the oven to 350 degrees F. Cut a deep “V” through the tops of each baguette until about ½ inch to the bottom and remove the top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and remove stuffing. Sprinkle about a tablespoon of shredded cheese into the bottom of each hollowed baguette. Whisk together eggs and cream, then stir in the remaining ingredients. Lightly season with salt and pepper. Place baguettes onto a baking sheet and fill each with half the egg mixture. (the egg and cream will pour out faster than the filling "bits" so it's best to

switch off pouring into each baguette to ensure each one get equal parts of everything in the egg mixture) Transfer the baking sheet to the oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set. Remove baked egg boats from the oven and cool for about 5 minutes. Cut each baguette into pieces and serve. NOTES Make Ahead Our baked egg boats can be made up to 2 days ahead of time. Bake egg boats as per recipe instructions. Cool, then tightly wrap in foil and store in the refrigerator. To reheat in the oven, place foil wrapped egg boats into a 325˚F preheated oven and bake for 8 to 10 minutes or until the egg boat is heated through. Remove from the oven, carefully unwrap from foil, slice and serve. To reheat in the microwave, unwrap the egg boat from foil and wrap completely in a slightly damp paper towel. Heat for 1 to 1 1/2 minutes (depending on the strength of the microwave). Remove from the microwave, carefully unwrap, slice, and serve. Freezing Our baked egg boats can be made up to 2 months ahead of time. Bake egg boats as per recipe instructions. Cool, then tightly wrap in foil, place into a resealable freezer bag and store in the freezer. To reheat in the oven, place foil wrapped egg boats into a 350˚F preheated oven and bake for 12 to 14 minutes or until the egg boat is heated through. Remove from the oven, carefully unwrap from foil, slice and serve. To reheat in the microwave, unwrap the egg boat from foil and wrap completely in a slightly damp paper towel. Heat for 1 1/2 to 2 1/2 minutes (depending on the strength of the microwave). Remove from the microwave, carefully unwrap, slice, and serve. Tips and Tricks for Baked Egg Boat Success

Our preference is to use a sourdough baguette because the crust is usually thicker and heartier, which helps to keep the filling from leaking. If using a French baguette, just make sure it has a nice even crust. It's very important not to puncture through the crust while slicing the tops off and unstuffing to prevent the filling from leaking out It's also important to evenly and thoroughly unstuff the baguette to ensure all the filling fits (you really just want to use the baguette as a 'crust' for the egg filling) Don't replace the cream with milk. Milk contains less fat and more water, and will affect the way the eggs are set (sometimes it'll even prevent the eggs from setting at all). If you really don't want to add a small amount of cream or you don't have any, you can omit it all together. The texture of the filling will be not quite as creamy, but it will still be delicious. Carefully wrap baguette in foil, if filling hasn't set after 30 minutes (which really shouldn't be the case!), leaving the top open. This will prevent the baguette from over toasting and becoming hard. Save the baguette discards for later use! They can be dried out, blitzed in a food processor and used as homemade breadcrumbs.

Irish Soda Bread This Irish Soda Bread recipe is a rustic, mildly sweet quick bread that doesn't require any yeast at all. It is so easy and super quick to put together, a great crusty exterior, and keeps well for days. Prep Time

:

10 mins

Cook Time

:

45 mins

Total Time

:

55 mins

Cuisine

:

Irish

Servings

:

12

Equipment 12-inch Cast Iron Skillet

Ingredients 3 ½ cups all-purpose flour ½ cup sugar granulated 1 tbsp baking powder 1 tsp baking soda 1 tsp salt 1 cup chocolate chips 1 ¾ cup buttermilk 2 tbsp butter unsalted, melted 2 large eggs

Instructions Preheat Oven: Preheat the oven to 350°F. Grease a skillet with cooking spray. Set aside. Mix Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the chocolate chips. Make Dough & Knead: In a smaller bowl whisk together the buttermilk, eggs and butter. Add the wet ingredients to the dry ingredients and combine with a wooden spoon. Dust your hands with a little bit of flour and knead the dough, either in the bowl if it's large enough, or over your floured work

surface. Knead it gently just until you can form a rough ball. Do not over knead the dough. Score: Place the dough in the skillet and score the top in an X shape or a couple lines about an inch in depth, to help cook the center. Bake: Bake for 45 minutes to an hour. Notes Flour: If your dough is too wet, add a bit more flour, a little bit at a time. The dough should just come together into a ball. Do not over knead. Storage: Irish soda bread can dry out quickly, so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about 3 to 4 days or freeze it for up to 3 months. The secret is to not over knead the dough! You just want to knead it until it comes all together enough to form a ball so you can place it in the skillet. Don't have a skillet? You could use a regular baking sheet instead! With just a touch of sweetness, this bread can be enjoyed for breakfast with a nice hot cup of coffee or tea (with a splash of Irish cream, of course).

Sour Cream Coffee Cake This Sour Cream Coffee Cake, made with a simple batter, comes out rich, moist, and perfectly sweetened, served with an easy glaze. You'll never wake up on the wrong side of the bed with this cake waiting for you! Featuring a sweet pecan streusel, with a spike of cinnamon running through the middle. Prep Time

:

20 mins

Cook Time

:

50 mins

Total Time

:

1 hr 10 mins

Cuisine

:

Servings

:

American 14

Equipment 9x13-inch Baking Pan (set of 2) KitchenAid Hand Mixer 6-Inch Stainless Steel Whisk

Ingredients Coffee Cake ¾ cup butter unsalted (1 stick ½) 1 cup sugar 3 large eggs 2 tsp vanilla extract 2 cups sour cream 3 cups all-purpose flour 2 tsp baking powder 2 tsp baking soda 1 tsp salt Topping 2 cups pecans chopped 2 tsp cinnamon ground 1 cup brown sugar packed Optional Glaze

½ cup powdered sugar 2 tsp milk

Instructions Prep: Preheat the oven to 350°F degrees and generously grease a 9x13-inch baking pan. Make the batter: In a mixing bowl, add the butter and sugar and mix well until light and creamy. To it add the eggs, vanilla extract, sour cream and mix well until combined. In another bowl, mix the flour with the baking soda, baking powder and salt. Add the flour mixture to the mixer and mix everything well. Mix the streusel: In a small bowl mix the chopped pecans with the brown sugar and cinnamon. Assemble and bake: Place half the batter in the baking pan. Pour half the pecan mixture over the batter. Repeat with remaining batter and pecan crumble. Bake for 45 to 55 minutes. To test for doneness, insert a toothpick in the center of the cake, it should come out clean when baked through. Make glaze: Add the icing sugar and milk to a small bowl and whisk until smooth, add more milk if wanting a thinner consistency. Finish the cake: Let the cake cool in the pan for about 15 minutes then drizzle with glaze, cut into slices and serve. Notes Once you cut the cake into slices, cover it with wrap immediately because it can dry out quickly. The batter is supposed to be pretty thick and dense, so don't be alarmed when it doesn't resemble regular cake batter. If you are worried and want to make it easier to pour over and spread over the streusel topping, you could always add another egg to it to thin it out a bit. For a healthier alternative, you could replace the butter with applesauce or

coconut oil. Leftovers: Let your coffee cake fully cool down to room temperature before storing. You can wrap it with plastic wrap, store on a cake plate with a dome, or a large sealable container. Your cake will last 1-2 days at room temperature or up to a week in the fridge. To Freeze: Let the cake completely cool down to room temperature before freezing. Wrap the cake well with both plastic wrap and foil. Store in the freezer for 2-3 months. I find it's best to let the cake thaw slowly at room temperature for a few hours when you're ready to enjoy it.

Coffee Cake Loaf Here's my easiest and most delicious Coffee Cake recipe. In loaf format, this coffee cake couldn't get any simpler to make. With swirls of cinnamon sugar throughout, this Coffee Cake is perfect for breakfast or brunches with a hot cup of coffee. Prep Time

:

10 mins

Cook Time

:

1 hr

Total Time

:

1 hr 10 mins

Cuisine

:

American, German

Servings

:

10

Equipment KitchenAid Hand Mixer 9x5x3-inch Loaf Pan Glass Mixing Bowl Set (3 piece)

Keep Calm And Bake On Spatula

Ingredients ½ cup brown sugar packed 2 tsp cinnamon ground 2 cups all-purpose flour 1 tbsp baking powder 1 tsp baking soda ¼ tsp salt ¼ cup butter unsalted, softened ¾ cup sugar granulated 2 large eggs room temperature 1 cup buttermilk 1 tsp vanilla extract

Instructions Prep the ingredients and oven: Preheat the oven to 350°F and spray a loaf pan with cooking spray or grease it with butter. In a bowl whisk the brown sugar with the cinnamon together until combined. Make the batter: Combine the flour, baking powder, baking soda and salt together in a bowl. Set aside. In another bowl cream the butter with the granulated sugar until light in color and well combined. Add the eggs in one at a time and mix until light and fluffy. Add the buttermilk, vanilla extract and flour mixture to the egg mixture and mix until well incorporated and smooth. Note: the batter is a bit thicker than a regular cake batter. If your batter is too thick, add a bit more buttermilk, or if it's too thin, add a bit more flour.

Assemble the coffee cake: Pour ⅓ of the batter in the prepared bread pan and sprinkle with ⅓ of the brown sugar mixture, repeat with remaining batter and sprinkle remaining brown sugar mixture over the top. You should end up with 3 layers of batter and 3 layers of cinnamon sugar. Bake and cool: Transfer the loaf pan to the oven and bake for 50 minutes to 1 hour or until a toothpick comes out clean inserted in the center of the loaf. Cool in the loaf pan for 5 minutes, then transfer to a wire rack to finish cooling. Notes Once your cake is cut in slices, make sure to cover it airtight immediately because it can dry out quickly. I like to use a cake plate covered with a dome, or simply wrap it with plastic wrap. Use eggs that are at room temperature because they mix better with the batter and rise more easily. Use fresh baking powder in order to ensure your cake rises nicely. To test if baking powder is still good, spoon 1/2 teaspoon in a bowl and pour 1/4 cup of boiling water over it. Right away it should bubble up violently. If it does, it's still good. If it doesn't, discard it and open a new tin. This coffee cake will last up to 3 days at room temperature, covered airtight or with plastic wrap. Stored in the fridge, it will last up to 1 week. You can also freeze this coffee cake. Wrap it tightly with aluminum foil or plastic freezer wrap, place it in a ziploc bag and store it in the freezer for about 2 to 3 months.

Sheet Pan Pancakes Your next breakfast will be a breeze with these Sheet Pan Pancakes! Whip up the batter, pour it into a sheet pan, then be rewarded with piping hot fluffy

pancakes for everyone! Set the table with your favorite toppings and enjoy the easy, relaxed morning you deserve. Prep Time

:

5 mins

Cook Time

:

15 mins

Total Time

:

20 mins

Cuisine

:

American

Servings

:

16

Equipment Aluminum Baking Sheet (2 pack) 6-Inch Stainless Steel Whisk Glass Mixing Bowl Set (3 piece)

Ingredients 2 ½ cups all-purpose flour all-purpose 3 tbsp baking powder ⅓ cup sugar granulated ½ tsp salt or to taste 2 ½ cups milk 2 eggs ½ cup butter melted, divided 2 tsp vanilla extract

Instructions Prep: Preheat the oven to 425F. Brush a 17x11-inch baking sheet with 2 tbsp

of the melted butter. Make the batter: Whisk the flour, baking powder, sugar, and salt in a large bowl. In a separate bowl, whisk the milk, eggs, and the remaining melted butter together. Pour the wet ingredients into the dry ingredients and stir just until you see no more flour. It's okay to have some lumps. Bake: Pour the batter into the prepared baking sheet and even out the top with a spatula. Top with your favorite toppings, such as berries, chocolate chips or any of the other toppings mentioned in this recipe . Transfer the sheet pan to the oven and bake for 12-15 minutes, or until the pancake is set and cooked through and golden brown on top. Finish: Take the pancake out of the oven and let it rest for 1-2 minutes before slicing and serving. Serve with additional fruits and maple syrup. Notes Leftovers: Your leftover pancakes will last up to 5 days stored in an airtight container in the fridge. Make sure they've completely come down to room temperature before storing them. They'll actually heat up best in the microwave at 10 second intervals until warmed through. It happens fast! You can also reheat them in the oven at 325F for 5-10 minutes. Freezing: Slice the pancakes into your desired size. Using a parchment paper lined sheet pan, place the sliced pancakes on the pan with space between them. You may need to do this in batches if there are lots. Freeze for 1-2 hours or until solid, then transfer them to a large airtight container or freezer bag. Let the pancakes thaw at room temperature, then reheat using your preferred method.

Poppy Seed Roll This Poppy Seed Roll recipe is a traditional treat that is just as wonderful to eat as it is to look at. While this beautiful roll looks like a feat of a

professional baker, it is so simple to make at home on your own. Prep Time

:

30 mins

Cook Time

:

35 mins

Rising Time

:

1 hr 15 mins

Total Time

:

2 hrs 20 mins

Cuisine

:

Polish

Servings

:

16

Equipment KitchenAid Classic 4.5 Quart Stand Mixer Aluminum Baking Sheet (2 pack) Basting and Pastry Brush Black Cooling Rack

Ingredients Dough 2 1/4 cup all-purpose flour 2 tsp active dry yeast 1/4 cup sugar 1/2 tsp salt 1 cup milk , heated to 110 F 2 tbsp vegetable oil 1 egg 1 egg beaten (for egg wash)

Poppy Seed Filling 1 cup poppy seeds 1/3 cup boiling water 1/4 cup ground almonds 1/2 cup sugar 1/2 tsp vanilla 1 tbsp lemon zest 1 tbsp orange zest

Instructions Make the poppy seed filling: Use a spice grinder or a food processor to pulse the poppy seeds for about 30 seconds. You can do this in batches if needed, but I added them all at once. Add the seeds to a medium bowl, then the boiling water along with the rest of the filling ingredients. Mix well and set aside to cool. Make the dough: In the bowl of your mixer, add the warm milk, then sprinkle the yeast over the milk. Give it about 5 to 10 minutes for the yeast to bloom, then add the flour, yeast, sugar, salt, milk, oil, and egg to the bowl, and mix for a few minutes to combine the ingredients. Let the hook knead the ingredients, adding a bit of extra flour if the dough is too sticky, until the ball of dough comes clean off the sides of the bowl. Let the dough rise: Cover the bowl with the dough with plastic wrap and let it rise in a warm environment for 30 minutes to an hour or until doubled in size. Meanwhile, line a baking sheet with parchment paper. Fill the dough: Roll the dough to a 14"x16" rectangle. Spread the filling, leaving about a 1/2" border of dough on the edges. Roll the dough starting at the 14" end. Pinch the edges and tuck the ends under the roll to seal the filling inside. Place the roll on the prepared baking sheet and rise for another 30 minutes to 1 hour or until doubled in size.

Bake the roll: Preheat the oven to 350F. Brush the roll with egg wash and sprinkle turbinado sugar, if preferred, over top. Bake for 35 minutes or until golden brown and cooked through. Notes Wrap the roll well with plastic wrap or store it in a sealable container if you have one large enough. You want to make sure this gorgeous roll doesn't dry out! It'll last 3-4 days at room temperature. I suggest leaving it whole and slicing off pieces as you enjoy this roll rather than pre-slicing it. This will help ensure the bread doesn't dry out and will keep that perfect soft texture.

Lemon Poppy Seed Muffins These Lemon Poppy Seed Muffins come complete with a simple 2 ingredient lemon glaze and are so delicious they could rival any bakery muffin. Prep Time

:

15 mins

Cook Time

:

20 mins

Total Time

:

35 mins

Cuisine

:

American

Servings

:

12

Equipment Glass Mixing Bowl Set (3 piece) Keep Calm And Bake On Spatula 6-Inch Stainless Steel Whisk

12-Cup Muffin Pan Black Cooling Rack

Ingredients Muffins 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt lemon zest from 1 lemon 3/4 cup sugar 1/2 cup butter melted 3/4 cup milk 1 tbsp lemon juice from 1/2 lemon 2 tbsp sour cream 2 large eggs 1 tsp vanilla extract 1 tbsp poppy seeds Lemon glaze 1 cup icing sugar same as powdered sugar or confectioners sugar 3 tbsp lemon juice

Instructions Muffins

Prep the oven and muffin pan: Preheat oven to 400 F degrees. Spray a 12 mold regular-size muffin pan with cooking spray. Combine dry ingredients: In a large bowl combine the flour, baking powder and salt together. Combine the wet ingredients: In another bowl whisk the sugar with the lemon zest together. Add the butter, milk, lemon juice, and lemon zest and continue mixing. Add the sour cream, eggs, vanilla, and whisk until well blended. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the poppy seeds. Spoon batter into muffin pan: Spoon the batter in each muffin cup, there should be enough batter for 12 muffins. I find it easier to use an ice cream scoop to scoop muffin batter into the pan. Bake: Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Cool: Cool in the muffin pan for 5 minutes then transfer to a cooling rack and finish cooling completely. Lemon Glaze Combine the icing sugar and lemon juice in a small bowl and whisk until smooth. Drizzle the lemon glaze over the cooled muffins and enjoy. Notes As with any quick breads or other muffins, place them in a plastic bag, seal, and store at room temperature for up to 3 days. You can also individually wrap them in plastic wrap. To freeze, wrap each muffin in plastic wrap individually, heavy foil or place them in freezer bags. Freeze for up to 3 months. To reheat them, I usually place them frozen in the microwave for a minute until heated through.

Red Velvet Cinnamon Rolls Learn how to make these gorgeous Red Velvet Cinnamon Rolls! Made with red velvet cake mix, these rolls couldn't get any easier. They're pillowy soft and topped with everyone's favorite cream cheese icing. Prep Time

:

20 mins

Cook Time

:

20 mins

Rising Time

:

2 hrs

Total Time

:

2 hrs 40 mins

Cuisine

:

Servings

:

American 12

Equipment KitchenAid Classic 4.5 Quart Stand Mixer Glass Mixing Bowl Set (3 piece) Keep Calm And Bake On Spatula 9x13-inch Baking Pan (set of 2)

Ingredients Dough 1 box red velvet cake mix 2 ½ cups all-purpose flour 2 tsp instant yeast 1 ¼ cups warm water

Filling 1 cup brown sugar packed 1 tbsp cinnamon ground ⅓ cup butter melted Cream Cheese Icing 6 tbsp butter unsalted, softened 1 ½ cups powdered sugar ¼ cup cream cheese at room temperature ½ tsp vanilla extract ⅛ tsp salt

Instructions Combine cake mix, 1 cup of the flour and yeast. Add water; beat on medium speed for 2 minutes. Change to dough hook attachment and stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Combine the brown sugar and cinnamon in a bowl. Grease a 9x13 inch baking dish with cooking spray or butter. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness. Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge.

Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices . Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size. Preheat the oven to 350 degrees. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly! While the rolls are baking, make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth. When the rolls are done, spread generously with icing. Notes Cream cheese icing is okay to sit at room temperature for up to 8 hours. Beyond that, it'll have to be refrigerated and will last in the fridge for 3 days. Your rolls will last 2 days at room temperature or a week in the fridge. Make sure to store the rolls in an airtight container so they don't dry out. Reheat by giving the roll a quick zap in the microwave. I like to do 15 second intervals- they heat up really quick! One second you have a cold cinnamon roll, the next second it's a bubbling volcano with molten cream cheese icing.

Finnish Cardamom Rolls These Finnish Cardamom Rolls are the Finnish version of cinnamon rolls. These beautiful buns come with a heavenly cardamom scented dough with a cinnamon sugar filling. They are sweet, flaky and delicate treasures that can be enjoyed at only 152 calories per roll. Prep Time

:

30 mins

Cook Time

:

25 mins

Resting Time

:

Total Time

1 hr :

1 hr 55 mins

Cuisine

:

Finnish

Servings

:

28

Ingredients Dough 1 cup milk lukewarm 1/2 cup sugar 4 tsp active dry yeast 2 eggs 8 tbsp butter unsalted, softened 1 tbsp cardamom 1/2 tsp salt 4 cups all-purpose flour Filling 1/2 cup sugar 3 tsp cinnamon 1/4 cup butter softened Topping 1 egg for egg wash Turbinado sugar for sprinkling over the rolls, or regular sugar

Instructions Prep the yeast: In a small bowl combine the milk, 1/2 cup of sugar, the yeast and stir. Let the yeast mixture sit for about 10 min until it froths up and bubbles. Make the dough: In the bowl of your mixer add the eggs, butter, cardamom, and salt. Using the paddle attachment, mix everything together. Add the yeast mixture and continue mixing until well combined. Change to the dough hook and add a cup of flour at a time to mix until you add all the flour. If the dough is too sticky add a bit more flour, but continue mixing until the dough separates from the bowl and forms into a ball. Let the dough rise: Grease a large bowl with cooking spray and place the dough in it. Cover the bowl with plastic wrap or a clean damp kitchen towel and let the dough rise until it doubles in size. Make the cinnamon sugar: In a small bowl combine the sugar and cinnamon together for the topping. Line 2 baking sheets with parchment paper. Assemble the rolls: Add a bit of flour to your work surface. Punch the dough gently and place it down on the work surface. Cut the dough into 4 equal pieces. Working with one piece at a time, cover the other rolls so that they don't dry out. Roll each piece about as thin as you can, should be about 12 inches by 18 inches. With a brush or a knife, smear some butter onto it. Make sure it's nicely buttered. Sprinkle some of the cinnamon sugar over the entire surface, as much as you want. Roll it into a tight log starting from the narrower side. Line up the dough log in front of you and cut it slightly on the diagonal, alternating up and down, so that the slices are fat 'v' shapes, with the point of the 'v' about 2 cm (3/4 inch) and the base about 5 cm (2 inches). Place on the prepared baking sheet. Repeat with remaining dough pieces. Preheat your oven to 350 F degrees. Bake: Let the rolls sit for about 30 minutes to rise. Brush the rolls with egg wash and then sprinkle with Turbinado sugar or plain sugar. Bake for about 20 to 25 minutes or until golden.

Notes Make ahead rolls: Prepare everything as stated in the recipe up until step 5 where you place the rolls in the baking pan. Simply cover them up tightly with plastic wrap and store them in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed. To freeze: Prepare everything in the recipe as stated up to and including step 5 where you place the rolls on the baking sheets. Wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.

Lemon Buttermilk Scones These Lemon Buttermilk Scones are light and fluffy, bursting with lemon flavor, then drizzled with the most incredible tangy lemon glaze. Prep Time

:

15 mins

Cook Time

:

20 mins

Total Time

:

35 mins

Cuisine

:

American

Servings

:

8

Ingredients For Scones 2 cups all-purpose flour 1/3 cup sugar granulated 1 tbsp baking powder 1/2 tsp salt 3 tbsp lemon zest from about 2 lemons 1 egg yolk 1 cup buttermilk 1 tsp vanilla extract 3 tbsp butter unsalted For Lemon Glaze 1 1/2 cups confectioners sugar same as icing sugar or powdered sugar 1 tbsp corn syrup light 1 tbsp milk plus more as needed 2 tbsp lemon juice freshly squeezed 1/8 tsp salt

Instructions Preheat the oven to 400 F degrees. In a large bowl combine the flour, sugar, baking powder, salt and lemon zest. Whisk to combine everything. In a small bowl whisk the egg yolk, buttermilk and vanilla extract together.

Add the butter to the flour bowl, and using a pastry blender, cut in the butter to make small pea sized pieces. Add the buttermilk mixture to the flour mixture and stir until the dough pulls together. Lightly flour a work surface and dust your hands with flour. Transfer the dough to the work surface and knead it gently about 5 times. Shape the dough into a ball, then flatten it into a disk that's about 3/4 of an inch thick and about 8 inches in diameter. Cut the disk into 8 wedges of equal size. Place the wedges onto a baking sheet. Bake them for about 20 minutes or until golden. Transfer the scones to a cooling rack. To make the lemon glaze, add the confectioners' sugar to a bowl. Add the corn syrup, milk, lemon juice, pinch of salt and start whisking until smooth. Add more milk until the glaze is runny but still thick. While the scones are cooling, drizzle them generously with the glaze then garnish with more lemon zest. Notes Cut 2 lemons into thin slices. Mix 1 cup of sugar with 1 3/4 cups water in a large skillet over medium heat until the sugar dissolves. Place the lemon slices in the skillet in a single layer, and simmer very gently, not letting the mixture come to a boil. Turn the lemon slices occasionally and cook for about 30-45 minutes. Remove the pan from the heat, and lay the lemon slices on a sheet lined with parchment paper. Allow them to cool for 1-2 hours. Since these scones contain dairy, store them in the fridge for up to 3 days. These can also be easily frozen! Freeze for up to 3 months. Wrap them in plastic wrap individually then place them in a ziploc bag. The spread will not freeze well but it will last in the fridge for 3 – 4 days.

Lemon Poppy Seed Bread This delicious Lemon Poppy Seed Bread with Lemon Icing is incredibly moist and simple to make. All it takes is a few minutes to put together and in the oven it goes! Prep Time

:

10 mins

Cook Time

:

50 mins

Total Time

:

1 hr

Cuisine

:

American

Servings

:

12

Equipment Loaf Pan 8.5 x 4.5 x 3 Inch

Ingredients Lemon Poppy Seed Bread 2 cups all-purpose flour 3 tbsp poppy seeds 1 tbsp baking powder 1/2 tsp salt 3 eggs lightly beaten 2/3 cup sugar 1/2 cup vegetable oil 1/2 cup Greek yogurt plain

1/4 cup milk 1 tsp vanilla extract 1 tbsp lemon zest from 1 lemon 2 tbsp lemon juice from 1 lemon Lemon Icing 1/4 cup lemon juice freshly squeezed 2 cups powdered sugar same as icing sugar or confectioners sugar

Instructions Preheat the oven to 375 F degrees. Grease a bread pan with butter or oil. In a large bowl mix the flour, poppy seeds, baking powder and salt together. In another bowl, whisk the rest of the bread ingredients together. Add the wet ingredients into the flour bowl and slowly stir just until fully incorporated. Do not over mix. Pour the mixture into the prepared bread pan, transfer to the oven and bake for 45 min to 1 hour or until you insert a toothpick in the middle and it comes out clean. In the meantime whisk the powdered sugar and lemon juice together to make the glaze, add more lemon juice or powdered sugar as necessary until you get the consistency you want. Cool the bread in the loaf pan for 5 minutes then remove the bread from the loaf pan and transfer it to a cooling rack to cool completely. Let bread cool completely before drizzling with lemon icing. Notes How do I store leftover bread: This lemon poppy seed bread will last about 1 to 2 days at normal room temperature. To maximize its shelf life though, cover it with foil or plastic wrap to prevent it from drying out and store it in

the fridge. It should last about 1 week in the fridge when properly stored. Can I freeze this bread: Yes, you can. If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your loaf fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours. Be sure not to glaze your bread before placing it in the freezer as it'll become runny as it thaws.

Strawberry Rolls with Cream Cheese Icing Strawberry Rolls with Cream Cheese Icing - perfect for a weekend breakfast or brunch. Delicious sweet rolls with scrumptious strawberry jam and rich cream cheese icing. Prep Time

:

30 mins

Cook Time

:

30 mins

Total Time

:

1 hr

Cuisine

:

American

Servings

:

8

Ingredients Dough 1/2 cup milk

1 tsp active dry yeast 1 egg 1/4 cup sugar 1/4 cup margarine or butter (unsalted) 2 cups all-purpose flour 1/4 tsp salt Filling 1 cup strawberries fresh and chopped 3/4 cup strawberry jam Cream Cheese Icing 1/2 cup cream cheese at room temperature 3 tbsp butter unsalted, softened 1 tsp vanilla extract 1 1/2 cups powdered sugar

Instructions Warm up the milk in the microwave for 30 seconds. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves. In the bowl of your mixer, add the sugar, egg, margarine or butter, flour and pinch of salt. Mix using the paddle attachment until the dough resembles peas. Switch to the hook attachment. Add the milk mixture and mix for about 3 to 5 minutes. Dough should be elastic and soft. Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. I usually turn the oven on to 350 F for about 1 minute until it's warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.

Butter a 10 inch pie dish, or any baking dish you choose to use. Roll the dough into a rectangle that's about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly. Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together. Cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. Using a serrated knife, I found it easier to cut the rolls. Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment. In the meantime you can prepare the cream cheese icing. Place all the ingredients in the bowl of your mixer and mix until smooth. If you find the icing is too thick add 1 tbsp of milk, keep adding milk until the desired consistency, but only add 1 tbsp at a time because it thins out quickly. You shouldn't need more than 1 or 2 tbsp of milk, I didn't use any at all. If the icing is too thin, add more powdered sugar and mix. Play with the ingredients, until you get your desired consistency. I like mine a bit thicker, but not too thick so that you can still drizzle over the rolls. Once the rolls have doubled in size, bake at 350 F degrees for about 30 minutes or until nice and golden. Let the rolls cool a bit, for about 10 minutes then drizzle with the cream cheese icing and serve. Notes You could use instant yeast. If using instant yeast, you do not need to dissolve it in milk, you could just add it to the dough. Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.

If after dissolving the yeast in the warm milk, the yeast didn't start to froth up, do not continue with the rolls, your dough will not rise. TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good. You could prepare this the day before up until step 7. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed. To freeze unbaked rolls, complete everything up to and including step 7, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.

Sausage Potato Breakfast Casserole This Sausage Potato Breakfast Casserole recipe is loaded with sausage, lots of veggies, eggs and hash browns. It's super easy to make and always a crowd pleaser! Perfect for breakfast or brunch. Prep Time

:

10 mins

Cook Time

:

40 mins

Total Time

:

50 mins

Cuisine

:

American

Servings

:

8

Equipment 9x13-inch Casserole Dish

Ingredients 3/4 lb Italian sausage (spicy or mild) 1 onion chopped 4 oz white mushrooms chopped 1 green bell pepper chopped 1 red bell pepper chopped 6 eggs 1/3 cup milk (I used 2%) 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp red pepper flakes 20 oz frozen hash brown potatoes cubed (1 bag) 2 cups mozzarella cheese shredded 6 green onions chopped

Instructions Preheat the oven to 400 F degrees. Heat a large skillet over medium-high heat. Add the sausage and cook until it's no longer pink, crumbling it with a spoon, should take about 5 minutes. Transfer the sausage to a plate; set aside. In the same skillet add the onion and mushrooms and cook for about 5

minutes or until the onion is soft and mushrooms have cooked down. Add the bell peppers and stir. Cook for a couple more minutes just until the peppers soften a bit. I like my peppers a bit crunchier so if you like them softer, cook them a bit longer. Transfer the veggies to a large bowl. In a small bowl whisk the eggs with the milk, salt, pepper and red pepper flakes. Add the sausage to the veggies bowl, add the hash brown potatoes, 1 1/2 cups of the mozzarella cheese (reserve 1/2 cup for sprinkling over the top), the egg mixture, about 3/4 of the chopped green onions and stir everything together until well combined. Pour the mixture into a 9x13 inch baking dish and sprinkle over the top with the remaining mozzarella cheese. Bake for about 30 minutes until lightly browned. Sprinkle with remaining green onions and serve. Notes You can use fresh diced potatoes for this recipe. Make sure the pieces are hash-brown sized. I did not need to grease my baking dish but if you feel that your casserole will stick to your dish, spray it with some cooking spray first. You can also cover the casserole with a foil or lid while baking for the first 20 minutes, then remove the foil and continue baking it uncovered for the remaining time. You can also prepare everything the night before up to and including step 7, cover the casserole with foil and bake the next day when ready. This will last 4 days in an airtight container in the fridge. You can also store servings individually for easy breakfast meal-prep!

Sausage Potato Hash

This Sausage Potato Hash recipe is perfect for breakfast or brunch! Served with fried eggs, it's a hearty, comforting, delicious meal and super simple to make. Prep Time

:

10 mins

Cook Time

:

20 mins

Total Time

:

30 mins

Cuisine

:

American

Servings

:

4

Ingredients 2 tbsp olive oil 3 large potatoes peeled and cubed 1/2 tsp salt or to taste 1/4 tsp pepper or to taste 1 small onion chopped 3/4 lb Italian sausage mild, casings removed (3 links) 1/2 red bell pepper chopped 1/2 green bell pepper chopped 3 cloves garlic minced 1/4 tsp red pepper flakes

Instructions Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they're about half way cooked through, stirring occasionally.

Add the onion and cook for another 3 minutes, stirring occasionally. Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster. Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs. Notes Sausage: I used a mild Italian sausage, but feel free to use a spicy sausage for more of a kick. Potatoes: I used Yukon Gold potatoes in this recipe, but you can also use russet potatoes.

Easy Banana Bread This Easy Banana Bread recipe has been my go-to for decades. It truly is a no fail recipe; simple and delicious. No mixer needed for this fabulous, moist bread! Prep Time

:

Cook Time

:

50 mins

Total Time

:

1 hr

Cuisine

:

Servings

:

10 mins

American 12

Ingredients

3 bananas ripe, mashed 1/2 cup granulated sugar 1/2 cup brown sugar 1/3 cup butter unsalted, softened 1 egg 1 tsp baking soda 1 tsp baking powder 2 cups all-purpose flour 1 tsp vanilla extract 1 tsp cinnamon ground 1/4 cup sour cream 1/8 tsp salt

Instructions Prepare the oven and loaf pan: Preheat the oven to 350 F degrees. Generously grease a loaf pan or spray it with cooking spray. I used a 12x4.5 inch loaf pan, but a regular size loaf pan will work as well. Make batter: In a large mixing bowl, mash the bananas with either a fork or a potato masher. Add the rest of the ingredients together and mix with a whisk. Use a spatula to scrape down the sides if needed. Bake: Bake for 45 minutes to one hour, or until you insert a toothpick in the center and it comes out clean. Cool and serve: Cool for a few minutes in the pan, then let it come to room temperature on a cooling rack. Cut into slices and serve. Notes Storage: Wrap this bread tightly with plastic wrap or you can store it in an

airtight container. It will last on your counter for 3 days, or in the fridge for about one week. I love to microwave my slices of banana bread for 20-30 seconds to let it soften up, especially if it's been in the fridge. Freezing: You can absolutely freeze banana bread. Freeze the whole loaf or individual slices. It will last in the freezer for 3 to 4 months! Wrap the loaf or the individual slices extremely well with plastic wrap, even if they're being stored in an airtight container. The bread will give off some moisture which can cause freezer-burn without the plastic wrap. Let it thaw completely at room temperature.

Lemon Blueberry Scones These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious. So easy to make, perfect for breakfast or a great treat. Prep Time

:

20 mins

Cook Time

:

20 mins

Total Time

:

40 mins

Cuisine

:

Servings

:

American 16

Ingredients Lemon Blueberry Scones 1 cup milk I used 2% 4 eggs lightly beaten

2 tsp vanilla extract 2 tbsp lemon zest from 1 lemon 1/2 cup sugar 4 cups all-purpose flour 2 tbsp baking powder 1 tsp salt 1 1/2 cup butter unsalted, cold, cut into cubes 2 cups blueberries fresh 1 tbsp all-purpose flour 1 egg white beaten Lemon glaze 3 cups powdered sugar 6 tbsp milk 1 tsp vanilla extract 2 tbsp lemon juice freshly squeezed

Instructions Preheat oven and prepare baking sheets: Preheat your oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside. Mix wet ingredients: In a medium size bowl, whisk together the milk, eggs, vanilla extract, lemon zest and sugar. Set aside. Mix dry ingredients: In a large mixing bowl, combine the flour with the baking powder and salt together. Cut the butter with the flour: Cut the butter into the dry ingredients until the size of large peas, using a pastry blender. Stir in the wet ingredients, and

mix until just combined. Fold in blueberries: Sprinkle about 1 tbsp of flour over the blueberries and gently fold them into the dough. The flour will prevent the blueberries from sinking to the bottom. Shape scones: Transfer the dough to a lightly floured surface. Cut the dough in 2 pieces. Gently roll out each piece of dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1inch thick disc or rectangle. Cut the dough into wedges (if shaped into a disc), or squares (if shaped into a rectangle), or cut out with a biscuit cutter. Repeat with the other piece of dough. Transfer scones to a baking sheet and brush with egg white. Bake: Bake for 18 to 20 minutes, or until the scones are golden brown and do not fall apart when nudged. Immediately transfer from the baking sheets to cooling racks. Make lemon glaze: Meanwhile, in a medium bowl, mix together the powdered sugar, milk, 1 teaspoon vanilla, and lemon juice. Stir until the mixture is smooth and runny. If too thick add more milk; if too thin add more powdered sugar. Drizzle scones with glaze and serve: While scones are still warm, drizzle lemon glaze over each scone. Allow scones to stand for a few minutes until the glaze forms a crust, then serve and enjoy. Notes The Butter: Scones are all about the butter. Make sure your butter is really cold right out of the fridge. You could even freeze your butter before adding it to the flour. If using frozen butter, it might be easier to grate it instead of cutting it in with a pastry blender. The cold butter is what contributes to your scones being crisp and crumbly on the outside. Storage: Store in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days. To freeze, wrap each scone individually in plastic freezer wrap or in a heavy duty freezer bag for up to 3 months.

Fruit Bread Fruit bread recipe - light & healthy fruit bread. Eggless as well as dairy free recipe. Prep Time

:

3 hrs

Cook Time

:

45 mins

Total Time

:

3 hrs 45 mins

Cuisine

:

Servings

:

World 1 loaf

Ingredients 2.5 cups whole wheat flour (atta) or organic whole wheat flour ½ cup all purpose flour (maida) or organic all purpose flour 5 tablespoon regular sugar or organic unrefined cane sugar ½ tablespoon dry active yeast or 1 teaspoon instant yeast 2 tablespoon custard powder or cornstarch (corn flour) 1 teaspoon salt 1 cup water 2 tablespoon tutti frutti 2.5 tablespoon candied orange peels - chopped 3 to 4 glazed cherries - chopped 4 tablespoon vegetable oil or unsalted butter at room temperature. (i used sunflower oil)

Instructions Warm the water. Add a pinch of sugar in the water and stir. Mix in the dry active yeast. Keep in a warm place for the yeast to froth for 10 minutes. In another bowl, mix both the flours with salt, sugar, tutti frutti, cherries and candied orange peels, custard powder/corn starch. Add the yeast mixture, oil and knead to a smooth dough. Add more water if the dough looks dry. Grease the whole dough with some oil so that it does not dry out. Keep in the same bowl. Cover the bowl with a cling film or kitchen towel and let the dough rise for 2 to 21/2 hours. Punch the dough and knead lightly after 2 or 21/2 hours. Grease or line a 9 x 4 inch loaf pan. Shape the dough into a loaf. Cover and keep for some 35-45 minutes until the loaf has risen again. Before baking, preheat the oven to 180 degrees c/356 degrees f. Bake for 45-50 mins. Remove when still hot and keep the loaf on a wired tray or stand. Serve warm or when cooled. These fruit bread slices go well with some tea or coffee. You can even apply some butter (vegan or dairy) and have them.