Desserts 101: Delicious Dessert Recipes for Dessert Lovers [2 ed.] 1689113839, 9781689113830

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Desserts 101 Delicious Dessert Recipes for Dessert Lovers

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Table of Contents Chocolate Chip White Brownies 9 Crunchy Chocolate Bars 12 Chocolate Crisco Creamy 13 Applesauce Muffins 14 Fluffy Orange Cloud 15 Naughty Cookies 18 Buttermilk Crumbs Mix 19 Nutty Buttermilk Cookies 20 Stale Pie 21 Strawberry Pearls Pudding 24 Brown Vanilla Pudding 25 Zesty Lemon Tart 26 Vanilla Pudding 27 Honey Tart 30 Mace Pie Pudding 31 Chocolate and Pecan Bites 32 Nutmeg Nuts Cookies 33 Cherry Tart Crumble 36 Nutty Milk Bar 37 Vanilla Pancakes 38

Amish Black Cherry Cookies 39 Rhubarb Cake with Nutmeg Sauce 40 Black Jam Pudding 41 Luke Bread 42 Quick Canola Bread 43 Milk Rolls 46 Molasses Tart Pudding 47 Cheese Roll 48 Crisco Pie Shell 49 Fruity Bread 50 Banana Bread 51 Sweet Karo Syrup Rolls 52 Applesauce and Chocolate Chip Bread 53 Strawberry Spring Tart 56 Blue Cake 57 Tartar Cookies 58 Hot Amish Chocolate Cake 59 Oatmeal Pudding 60 Blanch Neige Pie 61 Classic Vanilla and Apple Tart 62 Snow White's Apple Crisp 63

Honey Wheat Brea 66 Vanilla Bread 67 Apple Raisin Donuts 68 Vanilla Bread 69 Sweet Dinner Roll Donuts 70 Ontario Donut Squares 71 Doughnuts Toscano 72 Donuts Rhode Island Style 73 Sweet Carrot Donuts 76 Glazed Harvest Donuts 77 Vanilla Rice Milk Donuts 78 New Hampshire Style Donuts 79 Seattle Chocolate Donuts 80 White Bread Mock “Donuts” 81 Cobb County Donuts 82 Hawaiian Drop Donuts 83 5 Minute Hazelnut Topped Donut 86 October Yam Donuts 87 White Donuts 88 Homemade Crullers 89 Glazed Expresso Donuts 90

Jelly Doughnuts 92 Tropical Orange Donuts 93 Old German Donuts 96 Leche Donuts 97 Evelyn’s Cookie Donuts 98 San Francisco Puffs 99 15-Minute Donuts 100 Florida Citrus Crepes 101 Cherry Cream Cheese Crepes 102 Buckle Crepes 103 European Currant Crepes 106 Chopped Chicken Crepes 107 Crepe Parmigiana 108 Indian Samosa Crepes 109 How to Make Crepe Cake 111 Country Picnic Crepes 113 Danish Crepes 116 5-Star Crepe Tiramisu 117 Seattle Mushroom Asiago Crepes 118 Brenda’s Best Crepes 119 Hawaiian Honey Crepes 120

Savory Apricot Crepes 121 Roasted Ricotta Crepes 122 Mascarpone Fruit Crepes 123 Tuscan Crepes 126 September Apple Crepes 127 Oriental Glazed Chicken Crepes 128 Crepes of Quinoa 129 Café Crepes 132 Pittsburgh Mushroom Crepes 133 Almond Oat Crepes 134 Polynesian Crepe Glaze 135

Chocolate Chip

White Brownies

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 24 Calories 183.2 Fat 8.8g Cholesterol 38.8mg Sodium 88.8mg Carbohydrates 24.4g Protein 2.5g

Ingredients 3/4 C. butter, melted 1/2 C. brown sugar, packed 3 egg yolks 1 tsp vanilla extract 1 tsp baking powder 2 C. all-purpose flour 3 egg whites

1 C. brown sugar, packed 1/2 C. nuts, chopped 1/2 C. chocolate chips

Directions 1. Before you do anything, preheat the oven to 350 F. Line up a baking dish. 2. Get a large mixing bowl: Combine in it all the ingredients well. Pour the mix into the lined up dish. 3. Get another mixing bowl: Beat in it the egg white until it becomes foamy. Beat into it the brown sugar until it soft peaks. 4. Spread the mix over the batter. Lay over it the chocolate chips. Place the pan in the oven and let them cook for 38 min. 5. Once the time is up, allow the brownie pan to cool down completely. Cut it into squares then serve it. 6. Enjoy.

Chocolate Chip White Brownies

9

CRUNCHY

Chocolate Bars

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 24 Calories 182.8 Fat 11.8g Cholesterol 17.6mg Sodium 145.0mg Carbohydrates 17.4g Protein 4.1g

Ingredients 1/2 C. margarine 2 large eggs, beaten 3/4 C. flour 1/4 tsp baking powder 3/4 C. white sugar 1 tsp vanilla

1 tbsp cocoa powder 1/4 tsp salt 1 C. peanut butter 1 C. chocolate chips 1 1/2 C. Rice Krispies

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven to 350 F. Get a large mixing bowl: Beat the in it the butter with eggs well. Add the flour with baking powder, sugar, vanilla, cocoa powder and salt. Mix them well. Pour the mix in a greased silicon mold. Place it in the oven and let it cook for 18 min. Lay over it 2 1/2 C. of mini-marshmallows then bake it for an extra 2 min. Place a heavy saucepan over medium heat. Stir in it the rice krispies with peanut butter and chocolate melts until they melts. 7. Drizzle the mix all over the marshmallow layer and place it in the fridge until it cools down completely. 8. Slice the chocolate bar into squares then serve it as a treat. 9. Enjoy.

12

Crunchy Chocolate Bars

Chocolate

Crisco Creamy

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 10 Calories 349.2 Fat 32.9g Cholesterol 9.5mg Sodium 150.6mg Carbohydrates 13.6g Protein 1.3g

Ingredients 1 C. milk 3 tbsp flour 1/2 C. white sugar 1/2 C. margarine 1 C. Crisco shortening 1 pinch salt 1 tsp vanilla

2 -3 tbsp butter 2 tbsp cocoa powder 1/4 C. boiling water powdered sugar

Directions 1. To make the cream: 2. Place a heavy saucepan over medium heat. Heat in it 1 C. milk, 3 tbsp flour and 1/2 C. white sugar 3. Put on the lid and cook them until the mix becomes foamy. 4. Place it aside to cool down few minutes. Stir into it /2 C. margarine, 1/2 C. sugar, 1 C. Crisco shortening, pinch of salt and 1 tsp vanilla. 5. You can use this cream to spread it between 2 or 3 layers of a cake. 6. To make the Glaze: 7. Place a large saucepan over medium heat. Heat in it the butter until it melts. 8. Mix in to it the cocoa powder with 1/4 C. of boiling water and enough powdered sugar to make them mix thick. 9. Drizzle the glaze over the cake the way you desire. 10. Enjoy.

Chocolate Crisco Creamy

13

APPLESAUCE

Muffins

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 14 Calories 96.0 Fat 1.0g Cholesterol 15.4mg Sodium 278.3mg Carbohydrates 19.0g Protein 3.1g

Ingredients 3/4 C. Amish starter 1 egg 1/2 C. buttermilk 1/2 C. applesauce 1/2 C. natural bran 1/2 C. oats

1 tsp salt 1/4 C. Splenda artificial sweetener 1 1/2 C. cake flour 1 tsp baking soda

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a muffin pan. 2. Get a large mixing bowl: Whisk in it the Amish starter egg, with applesauce and buttermilk. 3. Mix in the oats with wheat flour, Splenda, cake flour, baking soda and salt. Pour the mix into the muffin pan. 4. Bake the muffins for 32 min and allow them to cool down completely then serve them with your favorite toppings. 5. Enjoy.

14

Applesauce Muffins

Fluffy

Orange Cloud

Prep Time: 2 hrs Total Time: 2 hrs Servings per Recipe: 4 Calories 144.9 Fat 0.1g Cholesterol 0.0mg Sodium 44.1mg Carbohydrates 27.2g Protein 9.4g

Ingredients 1 oz. unflavored gelatin 1/4 C. cold water 1/2 C. boiling water 1 C. frozen orange juice concentrate

2 large egg whites 1 C. fresh orange slice

Directions 1. Get a mixing bowl: Stir in it the gelatin with cold water. Add to them the hot boiling water and mix them until it dissolves. 2. Mix in it the orange juice concentrate and place mix in the fridge to cool down completely. 3. Get a large mixing bowl: Beating in the egg whites until their soft peaks. Fold it into the gelatin mix and beat them until they become smooth. 4. Serve your Orange cloud with some orange slices on top. 5. Enjoy.

Fluffy Orange Cloud

15

NAUGHTY

Cookies

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 2517.7 Fat 102.6g Cholesterol 255.0mg Sodium 2151.1mg Carbohydrates 366.0g Protein 43.8g

Ingredients 1 1/2 C. raisins 1 C. salted peanuts 6 C. sifted all-purpose flour 3 tsp baking powder 1 tsp salt 1 tsp ground cinnamon 1 tsp ground nutmeg 1 1/2 C. lard

3 C. sugar 2 C. quick-cooking oats 3 tsp baking soda 1 C. buttermilk 1/2 C. molasses 4 eggs flour

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a baking sheet. 2. Get a food processor: Combine in it the peanuts with raisins. Pulse them several times until they become finely chopped. 3. Get a large mixing bowl: Stir in it 6 C. flour, baking powder, salt, cinnamon and nutmeg. Add the lard and mix them well until they become crumbly. 4. Mix in the raisins and peanuts mix with sugar and oats. 5. Get a large mixing bowl. Stir the soda with buttermilk in a small bowl. Stir in it the molasses and 3 of the eggs. 6. Use a stand mixer to beat them until they become frothy. 7. Drizzle the eggs mix over the flour mix while mixing all the time. Drop mounds of the mix in the baking sheet and press them slightly with a C. 8. Get a small mixing bowl: Whisk in it the remaining egg then brush the cookies with it. 9. Place the cookies in the oven and cook them for 9 min. 10. Allow them to cool down completely then serve them. 11. Enjoy. 18

Naughty Cookies

Buttermilk

Prep Time: 15 mins

Crumbs Mix

Total Time: 40 mins Servings per Recipe: 8 Calories 365.8 Fat 13.4g Cholesterol 1.2mg Sodium 339.5mg Carbohydrates 57.9g Protein 4.2g

Ingredients 1 C. sugar 1/2 C. Crisco 2 C. flour 1/2 tsp cinnamon 1/2 tsp clove 1/2 tsp salt

1 tsp baking soda 1 C. buttermilk 4 tbsp molasses

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Get a large mixing bowl: Mix in it the sugar with Crisco, flour, cinnamon, clove and salt to make the crumbs mix. 3. Place 3/4 C. of the crumbs mix aside. 4. Get a large mixing bowl: Stir in it the baking soda with milk. Add to them the molasses and stir them well. 5. Stir the remaining crumbs mix into the bowl. Pour the batter into a greased casserole dish. Top it with the reserved crumbs mix. 6. Place the pan in the oven and let it cook for 28 min. Serve it warm. 7. Enjoy.

Buttermilk Crumbs Mix

19

NUTTY

Buttermilk Cookies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 1 Calories 821.8 Fat 30.3g Cholesterol 44.2mg Sodium 690.1mg Carbohydrates 127.2g Protein 12.4g

Ingredients 2 C. sugar 1 C. Crisco 2 large eggs, beaten 1 C. molasses 1 tsp vanilla extract 6 C. flour 3 tsp baking soda 1 tsp salt

3 tsp ground cinnamon 2 tsp ground ginger 2 C. buttermilk 1 C. walnuts, chopped

Directions 1. Before you do anything, preheat the oven to 375 F. Line up and grease cookie sheet. 2. Get a large mixing bowl: Beat in it the Crisco with sugar until they become light and fluffy. Beat in the eggs, molasses and vanilla. 3. Get another mixing bowl: Mix in it the flour, baking soda, salt, cinnamon and ginger. 4. Mix the flour into the eggs mix until no lumps are found. Beat in it the buttermilk until you get a smooth batter. 5. Fold the walnuts into the batter. Use a spoon to drop mounds of the mix into the cookie sheet. Place it in the oven and cook the cookies for 32 min. 6. Let the cookies lose heat completely then serve them. 7. Enjoy.

20

Nutty Buttermilk Cookies

Stale Pie

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 506.2 Fat 18.7g Cholesterol 28.4mg Sodium 725.2mg Carbohydrates 71.0g Protein 13.9g

Ingredients 1 (8 inch) unbaked pie shells 15 oz. stale bread, crumbled 5 tbsp granulated sugar 1 tbsp flour

2 tbsp ground cinnamon 5 C. milk

Directions 1. Before you do anything, preheat the oven to 375 F. Line a pie dish. 2. Place the pie shell in the dish and place it aside. Place in it the crumbled bread. 3. Get a mixing bowl: Mix in it the cinnamon with flour and sugar. Sprinkle the mix over the crumbled bread. 4. Drizzle the milk all over it. Place the pie in the oven and let it cook until all the liquid is soaked out of it for 20 to 30 min. 5. Serve it with some ice cream and your favorite toppings. 6. Enjoy.

Stale Pie

21

STRAWBERRY

Pearls Pudding

Prep Time: 15 mins Total Time: 23 mins Servings per Recipe: 4 Calories 203.6 Fat 3.5g Cholesterol 11.4mg Sodium 22.7mg Carbohydrates 43.6g Protein 0.9g

Ingredients 2 C. water 1/3 C. tapioca 1/2 C. sugar

2 C. fresh strawberries 1 C. whipped topping

Directions 1. Place a saucepan over medium heat. Heat in it the water until it starts boiling. Stir into it the sugar with tapioca and cook them until they become thick. 2. Turn off the heat and stir into them the strawberries. Place the mix aside to lose heat completely. 3. Place the pudding in the fridge until ready to serve. Serve it with some whipped toppings. 4. Enjoy.

24

Strawberry Pearls Pudding

Brown

Vanilla Pudding

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 547.2 Fat 20.6g Cholesterol 64.6mg Sodium 368.7mg Carbohydrates 81.0g Protein 10.2g

Ingredients 4 tbsp butter 4 C. milk 1 C. brown sugar, packed 1/4 tsp salt

2/3 C. flour 2 tsp vanilla

Directions 1. Place a heavy saucepan over medium heat. Heat in it the butter until it melts. Stir it the milk and heat it through. 2. Mix in it the sugar with flour and salt while cooking them until they become thick. 3. Turn off the heat and fold the vanilla into the mix. Place them pudding aside to cool down for a while. Chill it in the fridge for 8 h. 4. Serve it with your favorite toppings. 5. Enjoy.

Brown Vanilla Pudding

25

ZESTY

Lemon Tart

Prep Time: 35 mins Total Time: 1 hr 10 mins Servings per Recipe: 1 Calories 1325.2 Fat 63.1g Cholesterol 986.3mg Sodium 264.5mg Carbohydrates 172.2g Protein 24.6g

Ingredients 2 Pie pastries 6 large eggs 2 egg yolks 1 C. lemon juice 1/2 C. fresh orange juice 1 1/2 C. granulated sugar

1 C. heavy cream 1 tsp vanilla extract 1/2 tsp grated lemon, zest of speck salt

Directions 1. Before you do anything, preheat the oven to 425 F. Line up a 2 pie dishes. 2. Prepare the pastry according to the directions on the package until it becomes 9 inches. Pierce it several times with a fork. 3. Place the each pie pastry in a pie dish. Place it in the oven and let it cook for 3 min. Place it aside to lose heat for a while. 4. Get a large mixing bowl: Cream in it the eggs, lemon juice, orange juice, sugar, cream, vanilla and lemon zest and salt. 5. Transfer the mix into the pie shells and cook them in the oven for 34 min. 6. Allow them to lose heat for a while. Place the pies in the fridge until ready serve. 7. Enjoy.

26

Zesty Lemon Tart

Vanilla

Prep Time: 10 mins

Pudding

Total Time: 50 mins Servings per Recipe: 12 Calories 391.6 Fat 11.3g Cholesterol 13.0mg Sodium 234.3mg Carbohydrates 71.0g Protein 3.7g

Ingredients 2 C. of packed light brown sugar 2 tbsp butter 1 1/2 C. cold water 1/8 tsp salt 1 tsp vanilla extract 2 C. all-purpose white flour 1 C. granulated sugar 2 tbsp butter, melted

1 C. milk 2 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 1 C. pecans, chopped

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a soufflé dish. 2. Place a heavy saucepan over medium heat. Whisk in it the brown sugar with butter, water, and salt to make the sauce. 3. Cook them until they start boiling and keep them boiling for 6 min. Add the vanilla to the sauce and place it aside to cool down. 4. Get a large mixing bowl: Stir in it the flour, sugar, baking powder, cinnamon, and salt. 5. Get another mixing bowl: Whisk in it the milk, melted butter, and vanilla. Drizzle them over the flour mix while mixing them all the time. 6. Pour the batter into a greased baking pan. Pour the sauce mix over it and sprinkle the pecans on top. 7. Place the pan in the oven and let it cook for 44 min. 8. Serve your pudding with your favorite toppings. 9. Enjoy.

Vanilla Pudding

27

HONEY

Tart

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 1 Calories 1595.3 Fat 13.3g Cholesterol 30.5mg Sodium 706.8mg Carbohydrates 389.0g Protein 10.8g

Ingredients 2 pie pastries 1 C. fresh orange juice 3 tbsp lemon juice 2/3 C. cold water 1/2 C. honey 1 tsp vanilla extract 1/4 tsp mace 1/4 tsp salt

1/2 grated orange, zest of 3 tbsp cornstarch 1/4 C. cold water 1 2/3 C. seedless raisins 1 tbsp all-purpose flour 1 tbsp butter, cut into small pieces

Directions 1. Before you do anything, preheat the oven to 425 F. Grease a pie dish. 2. Roll 1 pastry dough and place it in the pie dish. 3. Place a heavy saucepan over high heat. Stir in it the orange juice, lemon juice, water, honey, vanilla, mace and salt and orange zest. 4. Cook them until they start boiling. 5. Get a small mixing bowl: Mix in it the cornstarch with water. Whisk it into the orange mix gradually while boiling until it is thick. 6. Fold the raisins into the mix to make the filling. Turn off the heat. 7. Top the pie shell with flour then pour the filling over it. Lay butter on top of the filling in small dots. 8. Roll the second pastry and cover the filling with it. Press the edges to seal them make slashes on the top crust. 9. Place the tart in the oven and cook it cook it for 40 to 44 min. 10. Allow the tart to cool down completely then serve it. 11. Enjoy. 30

Honey Tart

Mace Pie

Pudding

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 1 Calories 75.3 Fat 4.5g Cholesterol 18.5mg Sodium 48.4mg Carbohydrates 8.3g Protein 0.6g

Ingredients 1 (9 inch) pie pastry 1/2 C. butter, room temperature 1 C. granulated sugar 1 tbsp light corn syrup salt

2 large eggs 1/2 tsp vanilla extract 1/8 tsp ground mace

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a tart pan. 2. Roll the pastry on until it becomes 1 inch thick. Cut the dough with a cookie cutter into 36 circles. 3. Place a bowl on a double boiler. Stir in it the butter, sugar, corn syrup and salt until they become creamy. 4. Mix the eggs gradually into the butter until they become frothy. Stir in the vanilla with mace. 5. Place a saucepan over a double boiler. Stir in it the sugar until it melts and become golden in color. 6. Divide the melted sugar between 36 tarts holes. Pour over them the batter. Place the tarts pans in the oven and let them cook for 18 min. 7. Allow the tarts to lose heat completely then serve them. 8. Enjoy.

Mace Pie Pudding

31

CHOCOLATE

and Pecan Bites

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 20 Calories 186.5 Fat 6.1g Cholesterol 1.1mg Sodium 42.5mg Carbohydrates 33.3g Protein 0.9g

Ingredients 1/2 C. mashed potatoes 2 tsp butter, softened 4 tbsp cocoa 1/2 tsp vanilla extract 4 1/2 C. confectioners' sugar 2 1/2 C. flaked coconut

3/4 C. whole pecans

Directions 1. Get a large mixing bowl: Mix in it the potatoes, butter, cocoa, and vanilla well. 2. Add the sugar gradually while beating them all the time followed by the flaked coconut. 3. Mix them well with your hands until you get a smooth mixture. Form it into a bite size pieces. 4. Gently insert a pecan into each ball. Serve them right away or store them in a mason jar until ready to serve. 5. Enjoy.

32

Chocolate and Pecan Bites

Nutmeg Nuts Cookies

Prep Time: 30 mins Total Time: 42 mins Servings per Recipe: 1 Calories 739.3 Fat 27.3g Cholesterol 70.5mg Sodium 569.1mg Carbohydrates 116.7g Protein 11.4g

Ingredients 2 C. raisins 1 C. boiling water 3/4 C. vegetable shortening 2 C. granulated sugar 3 eggs 1 tsp vanilla extract 4 C. all-purpose flour 1 tsp baking powder

1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp nutmeg 1 C. chopped nuts, walnuts, pecans, etc.

Directions 1. Before you do anything, preheat the oven to 350 F. Line up a baking sheet. 2. Place a heavy saucepan over medium heat. Stir in it the raisins with boiling water. Let them cook for 6 min. Place it aside to lose heat. 3. Get a large mixing bowl: Beat in it the sugar with Crisco until they become light. 4. Beat in the vanilla with eggs until they become creamy. Add the flour, baking powder, baking soda, salt and spices. Mix them well. 5. Add the raisins and water mix and fold them into the mix. Fold the chopped nuts into the batter. 6. Place the dough in the fridge for 8 h. Use a spoon to drop mounds of the dough on the baking sheet. 7. Place the cookies in the oven and cook them for 13 min. Allow them to cool down completely then serve them. 8. Enjoy.

Nutmeg Nuts Cookies

33

CHERRY TART

Crumble

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 711.6 Fat 37.4g Cholesterol 45.7mg Sodium 149.0mg Carbohydrates 94.2g Protein 6.2g

Ingredients 2/3 C. packed light brown sugar 2 tbsp minute tapioca 1/4 tsp grated nutmeg 1/2 tsp almond extract 6 C. pitted tart red cherries red food coloring

1 1/2 C. all-purpose flour 1 1/2 C. granulated sugar salt 3/4 C. butter, sliced 2 C. coarsely chopped pecans

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Get a large mixing bowl: Combine it the brown sugar, tapioca and nutmeg well. 3. Mix in it the almond extract, cherries and red food coloring. Let the mixture rest for 11 min. 4. Spread the mix in the baking pan. Place it aside. 5. Get a mixing bowl: Mix in it the topping ingredients until they become crumbly. Sprinkle the mix over the cherries layer. 6. Place the pan in the oven and let it cook for 1 h. Once the time is up, serve it warm. 7. Enjoy.

36

Cherry Tart Crumble

Nutty

Prep Time: 25 mins

Milk Bar

Total Time: 1 hr 10 mins Servings per Recipe: 32 Calories 124.5 Fat 4.6g Cholesterol 2.6mg Sodium 16.2mg Carbohydrates 21.1g Protein 0.7g

Ingredients 3 C. packed light brown sugar 1 C. whole milk 2 tbsp butter 1 1/2 tsp vanilla extract 1 1/2 C. pecan pieces

salt

Directions 1. Place a heavy saucepan over medium heat: Stir in it the milk with sugar. Keep cooking them while stirring all the time until the reaches 230 to 240 F. 2. Turn off the heat and stir in the butter until it completely melts. Let it sit for 1 h. 3. Once the time is up, use a hand mixer to beat the batter until it becomes thick and creamy. 4. Fold the vanilla with pecans and salt into the batter. Pour it into a greased casserole dish. Place it in the fridge until it completely cools down. 5. Slice the milk bar into bite size pieces then serve them. 6. Enjoy.

Nutty Milk Bar

37

VANILLA

Pancakes

Prep Time: 2 mins Total Time: 15 mins Servings per Recipe: 1 Calories 182.2 Fat 6.3g Cholesterol 67.9mg Sodium 391.5mg Carbohydrates 24.5g Protein 6.1g

Ingredients 1 3/4 C. flour 4 tsp baking powder 1 tsp sugar 1/2 tsp salt 2 eggs, beaten 1 3/4 C. milk

2 tbsp melted butter 1 tsp vanilla

Directions 1. Get a large mixing bowl: Stir in it the flour with baking powder, sugar and salt. 2. Get another mixing bowl: Whisk in it the eggs with milk, butter and vanilla. Add them to the flour mix and combine them well. 3. Place a large pan over medium heat. Melt in it some lard. Pour in it 1/4 C. of the batter. Cook it until it becomes golden brown on each side. 4. Repeat the process with the remaining batter. Serve your pancakes with your favorite toppings. 5. Enjoy.

38

Vanilla Pancakes

Amish

Black Cherry Cookies

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 1 Calories 105.5 Fat 5.3g Cholesterol 11.3mg Sodium 75.4mg Carbohydrates 12.9g Protein 1.8g

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 1/2 tbsp dark brown sugar 1 1/2 tbsp granulated sugar

1/2 C. butter 1 C. shredded mild cheddar cheese 1 C. black cherry jam 1/2 C. chopped toasted walnuts

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven to 350 F. Grease and line up a baking pan Get a large mixing bowl: Stir in it the flour, baking powder, salt and the sugars. Slice the butter into dices and add them to the flour mix. Combine them well until they become crumbly. Mix in it the cheddar cheese. Reserve 3/4 C. of the mix. Pour the remaining mixture into the lined up pan. Pour the jam all over it and top it with the chopped nuts. 7. Sprinkle the reserved crumbled mix. Place the pan in the oven and let them cook for 28 min. Slice them cookie loaf into bars then serve them. 8. Enjoy.

Amish Black Cherry Cookies

39

RHUBARB CAKE

with Nutmeg Sauce

Prep Time: 35 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 360.9 Fat 4.8g Cholesterol 31.2mg Sodium 183.0mg Carbohydrates 77.0g Protein 4.1g

Ingredients 1 large egg 2 1/2 C. granulated sugar 1 C. all-purpose flour 1 tsp baking powder 1 tsp ground nutmeg 1 tsp vanilla extract 1/2 tsp salt 1 C. milk 4 C. finely chopped rhubarb 2 1/2 C. boiling water 1/2 C. packed light brown sugar

1/8 tsp red food coloring 3/4 C. granulated sugar 2 tbsp all-purpose flour 1 tsp grated orange zest 2 C. milk 2 tbsp butter, room temperature 1 tsp vanilla extract 1/4 tsp ground nutmeg salt

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a 10/14 baking pan. Get a large mixing bowl: Cream in it the egg with 1 C. of granulated sugar until they become frothy. Mix in the flour with baking powder, nutmeg, vanilla, salt and milk. Transfer the mix into the greased pan and place it aside. Get a large mixing bowl: Combine in it the rhubarb with boiling water, remaining sugars, and the food coloring. 2. Spread the mix over the egg batter. Place the pan in the oven and let it cook for 48 min. Place a heavy saucepan over medium heat: Mix in it the sugar, flour and orange zest. Combine in the milk gradually while whisking all they become creamy. 3. Cook them until they start boiling. Lower the heat and let them cook for 4 min while stirring all the time. 4. Turn off the heat and stir in it the butter with vanilla, nutmeg and salt to make the nutmeg sauce. Drizzle the sauce over the cake then serve it after it completely cools down. Enjoy.

40

Rhubarb Cake with Nutmeg Sauce

Black Jam Pudding

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 9 Calories 437.0 Fat 16.8g Cholesterol 115.9mg Sodium 257.8mg Carbohydrates 70.3g Protein 2.6g

Ingredients 1/2 C. butter, room temperature 1 C. granulated sugar 3 large eggs, at room temperature 1 C. blackberry jam 1 tsp baking soda 3 tsp sour milk 1/2 C. packed dark brown sugar, packed

1/2 C. granulated sugar 1/2 C. heavy cream 1 tsp vanilla extract salt

Directions 1. Before you do anything, preheat the oven to 325 F. Grease a baking pan. 2. Get a large mixing bowl: Beat in it the sugar with butter until they become light and fluffy. 3. Beat in the eggs gradually the mix becomes smooth. Add the jam and mix them well. 4. Get a small mixing bowl: Stir in it the sour milk with soda. Add them to the butter mix and beat them until they become smooth. 5. Stir the flour with cinnamon, nutmeg and salt. Add them to the butter mix and combine them well. 6. Spoon the mix into the pan and place it in the oven. Let it cook for 46 min. 7. Once the time is up, place it aside to lose heat completely. 8. Place a heavy saucepan over medium heat: Heat in it the butter until it melts. Stir in the cream with sugar and cook them until they start boiling while stirring them often. 9. Let them boil for 1 min while constantly stirring. Place the sauce aside and let it lose heat for few minutes. 10. Fold into it the vanilla with a pinch of salt. Drizzle the sauce over the cake then serve it. 11. Enjoy. Black Jam Pudding

41

LUKE

Bread

Prep Time: 2 mins Total Time: 35 mins Servings per Recipe: 1 Calories 1683.3 Fat 4.5g Cholesterol 0.0mg Sodium 2633.8mg Carbohydrates 355.0g Protein 47.4g

Ingredients 3 tbsp sugar 2 C. hot water 3/4 tbsp salt 1 tbsp yeast

1/2 C. lukewarm water 7 C. flour, approximately

Directions 1. Before you do anything, preheat the oven to 350 F. Grease 2 loaves pans. 2. Get a large mixing bowl: Stir in it the sugar, salt and 2 C. hot water. 3. Get a small mixing bowl: Stir in it the yeast and 1/2 C. lukewarm water. Add them to the sugar mix with 3 C. of flour. 4. Combine them well. Cover the dough and let it rise for 32 min. 5. Once the time is up, add to it 3 1/2 to 4 C. of flour and knead them until you get a smooth dough. 6. Transfer the dough to a greased bowl. Cover it and let it rest until it doubles in size. 7. Once the time is up, form it into 2 loaves and place each one of them in a loaf pan. Place them in the oven and cook them for 36 min. 8. Allow the bread loaves to cool down completely then serve them. 9. Enjoy.

42

Luke Bread

Quick

Prep Time: 10 mins

Canola Bread

Total Time: 2 hrs 10 mins Servings per Recipe: 10 Calories 193.8 Fat 5.8g Cholesterol 0.0mg Sodium 117.6mg Carbohydrates 31.3g Protein 3.7g

Ingredients 2 3/4 C. bread flour 1/4 C. canola oil 1 tsp active dry yeast 1/4 C. white sugar

1/2 tsp salt 18 tbsp warm water

Directions 1. Combine all the ingredients in a bread machine. Choose the white bread cycle and push the start button. 2. Once the second cycle of kneading commence, turn the machine off. Press the start button to the reset the machine then let it finish cooking the bread. 3. Serve it after it completely cools down. 4. Enjoy.

Quick Canola Bread

43

MILK

Rolls

Prep Time: 2 mins Total Time: 14 mins Servings per Recipe: 1 Calories 3350.5 Fat 116.2g Cholesterol 701.1mg Sodium 3253.3mg Carbohydrates 497.1g Protein 76.6g

Ingredients 1 C. scalded milk, cooled to lukewarm 1/2 C. sugar 2 1/4 tsp dry yeast 2 beaten eggs

1 tsp salt 1/2 C. melted butter, cooled 4 C. sifted flour

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. Line up and greased a baking pan. Get a large mixing bowl: Stir in it the milk, sugar, and yeast. Let them sit for 32 min. Mix in it the eggs, salt, butter. Add the flour gradually while mixing all the time. Transfer the dough onto a floured surface and knead it until it become soft. Press it into a greased pie dish and slice it into 9 pieces. 5. Transfer the pieces to the lined up pan and let them rest for 1 h. Place the bread pan in the oven and let the cook for 14 min. 6. Allow the bread rolls to completely cool down then serve them. 7. Enjoy.

46

Milk Rolls

Molasses

Tart Pudding

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 12 Calories 256.0 Fat 6.4g Cholesterol 18.0mg Sodium 211.6mg Carbohydrates 47.8g Protein 2.5g

Ingredients 1 C. flour 1 tbsp butter 2/3 C. dark brown sugar 1 C. dark molasses, unsulphered 1 egg

3/4 C. boiling water 1 tsp baking soda 1 prepared pie crust, unbaked

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a pie dish. 2. Get a large mixing bowl: Combine the flour, sugar, and butter until they become crumbly. 3. Get a large mixing bowl: Whisk in it the molasses, egg and baking soda. Pour in the boiling water and whisk them well. 4. Stir in it 1/2 of the crumbled flour mix. Place the pie shell in the dish and pour the molasses filling in it. 5. Sprinkle the remaining crumbly mix on top. Place the pan in the oven and let it cook for 12 min. 6. Lower the oven temperature to 350 F. Let the tart cook for extra 32 min. Allow it to cool down completely then serve it. 7. Enjoy.

Molasses Tart Pudding

47

CHEESE

Rolls

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 1 Calories 5045.5 Fat 370.5g Cholesterol 1223.0mg Sodium 18181.1mg Carbohydrates 156.1g Protein 277.1g

Ingredients 5 lbs. white processed cheese 1 lb. Velveeta cheese 8 -8 1/2 C. milk

Directions 1. Place a heavy saucepan over medium heat. Pour in it the milk and heat them through. 2. Stir in the cheese gradually while stirring all the time until it melts. 3. Allow the mix to cool down for a while. Pour the mix into a jar or container and place it in the fridge until ready to use. 4. Enjoy.

48

Cheese Roll

Crisco

Prep Time: 5 mins

Pie Shell

Total Time: 5 mins Servings per Recipe: 8 Calories 582.9 Fat 39.6g Cholesterol 26.4mg Sodium 446.3mg Carbohydrates 49.3g Protein 7.2g

Ingredients 4 C. all-purpose flour 1 1/2 tsp salt 1 egg, beaten 1 tbsp granulated sugar 1 1/2 C. Crisco

1 tbsp vinegar 1/2 C. water

Directions 1. Get a large mixing bowl: Stir in it the flour with sugar and salt. 2. Slice the Crisco into dices and add it to the flour mix. Combine them well. 3. Get a mixing bowl: Whisk in it the egg, water and vinegar. Combine them with the flour mix and knead them until you get a soft dough. 4. Wrap the dough in a plastic wrap. Place it in the fridge and let it chill for 1 h. Use it however your desire. 5. Enjoy.

Crisco Pie Shell

49

FRUITY

Bread

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 12 Calories 374.8 Fat 20.5g Cholesterol 31.0mg Sodium 335.1mg Carbohydrates 44.2g Protein 5.1g

Ingredients 1 1/2 C. sugar 3/4 C. oil 1 tsp vanilla 2 eggs 1 C. Amish batter 2 C. flour

2 tsp cinnamon 1/2 tsp baking soda 1 tsp salt 1 C. chopped nuts 3 C. fruit, diced, chopped

Directions 1. Before you do anything, preheat the oven to 375 F. Grease 2 loaves pans. 2. Get a large mixing bowl: Mix in it the sugar with oil, vanilla, eggs and Amish batter. 3. Get a mixing bowl: Stir in it the flour with cinnamon, baking soda and salt. Mix it into the eggs mix. 4. Stir the fruits with nuts into the batter. Pour it into the greased pans. Cook them in the oven for 1 h. 5. Allow the bread loaves to cool down completely then serve them. 6. Enjoy.

50

Fruity Bread

Banana Bread

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 10 Calories 289.6 Fat 11.1g Cholesterol 42.3mg Sodium 231.2mg Carbohydrates 45.0g Protein 4.4g

Ingredients 2 ripe bananas, mashed 3/4 C. sugar 2 eggs 1/3 C. oil 1 C. Amish starter 2 C. flour

1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 C. chocolate chips

Directions 1. Before you do anything, preheat the oven to 350 F. Grease 2 loaves pans. 2. Get a large mixing bowl: Beat in it the sugar with bananas until they become smooth. 3. Mix in the eggs, starter and oil. Mix in the rest of the ingredients. Pour the mix into the greased pans. 4. Place them in the oven and let them cook for 1 h. Allow the bread loaves to cool down completely then serve them. 5. Enjoy

Banana Bread

51

SWEET KARO

Syrup Rolls

Prep Time: 1 hr 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 48 Calories 181.8 Fat 5.0g Cholesterol 23.7mg Sodium 98.0mg Carbohydrates 32.0g Protein 2.7g

Ingredients 2 tbsp yeast 1 tbsp sugar 1 C. water 1 C. milk 6 tbsp butter 1/2 C. sugar 1 tsp salt 7 C. flour

3 eggs, beaten 3 C. brown sugar 3/4 C. butter 6 tbsp Karo syrup brown sugar cinnamon

Directions 1. Get a large mixing bowl: sit in it the yeast with 1/4 C. of warm water and 1 tbsp of sugar. Place it aside for 5 min. Place a heavy saucepan over medium heat: Heat in it the milk. Stir in the butter with sugar and salt until they melt. Turn off the heat and let the mixture lose heat for few minutes. Pour the mix into the bowl with the yeast mix. Mix into them the eggs with 2 C. of flour and a pinch of salt. Knead them for few minutes until you get soft dough. Cover it with a kitchen towel and let it rest until it doubles in size. Before you do anything, preheat the oven to 375 F. 2. Place a heavy saucepan over medium heat: Stir in it the brown sugar with butter, and karo syrup. Bring them to a boil and let them simmer for 3 min to make the syrup. 3. Pour the syrup into 2 greased 12x18 inch baking pans. Place them aside. 4. Punch down the dough and cut it into 2 pieces. Roll each piece of dough into a rectangular on a floured surface. 5. Spread over them some brown sugar and cinnamon then roll them. Slice the rolled dough into round pieces and place them in the baking pans over the syrup. 6. Place the rolls in the oven and let them cook for 16 min and serve them warm with your favorite toppings. Enjoy. 52

Sweet Karo Syrup Rolls

Applesauce

and Chocolate Chip Bread

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 15 Calories 248.3 Fat 12.3g Cholesterol 43.3mg Sodium 190.3mg Carbohydrates 32.8g Protein 4.0g

Ingredients 1 1/2 C. Amish starter 3 eggs 1/2 C. oil 1/2 C. applesauce 1/2 C. chocolate milk 1/4 C. cocoa powder 1 boxes chocolate pudding mix 1/2 C. sugar

2 C. flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 C. chocolate chips ( may sub Crème de Menthe baking chips for Chocolate Mint Bread over the holidays)

Directions 1. Before you do anything, preheat the oven to 325 F. Grease 5 small bread pans. 2. Get a large mixing bowl: Mix in it the Amish starter with eggs, oil, applesauce and milk. 3. Get another mixing bowl: Mix in it the pudding mix with sugar, flour, baking powder, baking soda, and salt. Mix them well. 4. Add the flour mix to the eggs mixture. Combine them well. Fold the chocolate chips into the batter. Pour it into the bread pans. 5. Place them in the oven and let them cook for 48 to 55 min. Allow the bread loaves to cool down completely then serve them. 6. Enjoy.

Applesauce and Chocolate Chip Bread

53

STRAWBERRY

Spring Tart

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 1 Calories 2514.1 Fat 91.7g Cholesterol 93.7mg Sodium 1411.4mg Carbohydrates 419.2g Protein 22.2g

Ingredients 1 (9 inch) baked pie crusts 1 tbsp powdered sugar 3 oz. cream cheese 1 1/2 quarts strawberries 1 C. sugar 2 tbsp karo white corn syrup

1 C. water 3 tbsp Jell-O strawberry gelatin 1 pinch salt 3 tbsp cornstarch

Directions 1. Get a large mixing bowl: Mix in it the cream cheese with powdered sugar until they become light and creamy. 2. Place the pie shell on a lined up baking sheet and pour the cream mix in it. Lay over it the strawberries and place it in the fridge. 3. Place a heavy saucepan over medium heat. Stir in it the sugar, syrup, water, salt, and cornstarch until they become slightly thick. 4. Add the Jell-O to the pan and stir them well. Turn off the heat and allow it to lose heat completely. 5. Pour the mix all over the strawberries layers and place it back in the fridge for at least 1 h then serve it. 6. Enjoy.

56

Strawberry Spring Tart

Blue

Prep Time: 10 mins

Cake

Total Time: 55 mins Servings per Recipe: 6 Calories 481.7 Fat 18.9g Cholesterol 116.8mg Sodium 528.6mg Carbohydrates 71.2g Protein 8.0g

Ingredients 1/2 C. butter 1 C. sugar 2 eggs 2 C. flour 1/2 tsp salt 3 tsp baking powder

1 C. milk 1 C. blueberries

Directions 1. Before you do anything, preheat the oven to 325 F. 2. Get a large mixing bowl: Beat in it the sugar with butter until they become light and creamy. 3. Get a mixing bowl: Stir in it the flour with baking powder and a pinch of salt. 4. Add the eggs gradually to the butter mix while mixing all the time. Add in the flour mix with milk gradually while mixing them until they become creamy. 5. Fold the berries into the batter. Pour it into a greased baking pan and cook it in the oven for 48 min. 6. Allow the cake to cool down completely then serve it with your favorite toppings. 7. Enjoy.

Blue Cake

57

TARTAR

Cookies

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 1 Calories 194.6 Fat 11.5g Cholesterol 23.8mg Sodium 84.4mg Carbohydrates 20.8g Protein 2.0g

Ingredients 1 C. granulated sugar 1 C. powdered sugar 1 C. butter 1 C. cooking oil 2 eggs 4 1/2 C. flour

1 tsp cream of tartar 1 tsp vanilla 1 tsp baking soda

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Get a large mixing bowl: Combine in it the granulated sugar, powdered sugar, butter, and cooking oil. 3. Combine in the eggs gradually while mixing all the time. Stir in the flour, cream of tartar, vanilla, and baking soda until no lumps are found. 4. Use a spoon to drops balls of dough on a lined up baking sheet. 5. Use a C. to flatten the cookies a bit then sprinkle over them some granulated sugar. 6. Place the pan in the oven and cook the cookies for 11 min. Serve them after they completely cool down. 7. Enjoy.

58

Tartar Cookies

Hot Amish

Chocolate Cake

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 209.6 Fat 3.5g Cholesterol 132.1mg Sodium 162.6mg Carbohydrates 39.8g Protein 5.7g

Ingredients 5 large eggs, separated 1 C. white sugar 1 C. cake flour 1/4 tsp salt 1 tsp baking powder 3 tbsp cocoa powder

3 tbsp hot water

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Get a large mixing bowl: Whisk in it the egg yolks, sugar and 3 tbsp of hot water. 3. Add to them flour with baking powder, cocoa powder and salt. Mix them well until no lumps are found. 4. Get another mixing bowl: Cream in it the egg whites until their soft peaks. Fold the into the egg yolk batter. 5. Pour the batter into a lined up silicon mold or pan. Cook the cake in the oven for 24 to 26 min. 6. Allow it to cool down completely then serve it with your favorite toppings. 7. Enjoy.

Hot Amish Chocolate Cake

59

OATMEAL

Pudding

Prep Time: 2 mins Total Time: 22 mins Servings per Recipe: 4 Calories 173.6 Fat 5.3g Cholesterol 12.8mg Sodium 628.0mg Carbohydrates 24.8g Protein 7.0g

Ingredients 1 1/2 C. rolled oats, old fashioned 1 1/2-2 C. milk 1 cinnamon stick, about 3-inch piece

1 tsp salt

Directions 1. Place a heavy saucepan over medium heat. Stir in it the oats with milk, cinnamon and salt. Cook them until they start boiling. 2. Stir into them extra milk if the mix is too dry. Lower the heat and let them cook for 22 min over low heat while stirring from time to time. 3. Serve your oatmeal warm with some chopped fruits or nuts. 4. Enjoy.

60

Oatmeal Pudding

Blanch Neige

Prep Time: 15 mins

Pie

Total Time: 40 mins Servings per Recipe: 6 Calories 394.9 Fat 24.2g Cholesterol 57.0mg Sodium 181.2mg Carbohydrates 43.0g Protein 2.9g

Ingredients 3/4 C. white sugar 1/8 tsp salt 2 C. half-and-half cream 1/2 C. whipping cream 1/4 C. brown sugar 1/4 C. cornstarch

1/2 C. margarine 1 tsp vanilla

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Place a heavy saucepan over medium heat: Stir in it the white sugar, salt, half-and-half and whipping cream. 3. Cook them until they start boiling. 4. Place a large saucepan over medium heat: Stir in it the brown sugar with cornstarch until they melt. 5. Add them the boiling cream mix gradually while whisking all the time. 6. Stir in the butter until it melts while whisking them all the time for 6 min until the mixture becomes thick. 7. Let the mix cook for 1 min over low heat then fold into it the vanilla to make the filling. 8. Place the pie crust in a baking pan. Pour in it the hot filling then cook it in the oven for 26 min. 9. Once the time is up, allow the pie to cool down completely. Place it in the fridge for at least 1 h then serve it. 10. Enjoy.

Blanch Neige Pie

61

CLASSIC VANILLA

and Apple Tart

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 1 Calories 3220.1 Fat 157.0g Cholesterol 427.6mg Sodium 2213.8mg Carbohydrates 436.4g Protein 29.5g

Ingredients 1 C. sour cream 1 egg 3/4 C. sugar 2 tbsp flour 1/4 tsp salt 1 tsp vanilla 2 1/2 C. diced apples, peeled

1 unbaked 9-inch pie crust 1/2 C. brown sugar 1/4 C. butter 1/3 C. flour 1 tsp cinnamon

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Combine the egg with cream in a large mixing bowl. Beat them until they become frothy and smooth. 3. Combine in the flour, sugar, salt and vanilla until no lumps are found. Place the pie crust in a lined up baking pan. 4. Pour the batter in the pie shell and ley the apple pieces over it. Place it in the oven and let it cook for 26 min. 5. Get a mixing bowl: Stir in it the brown sugar with flour, butter and cinnamon. Sprinkle the mix over the apple tart. 6. Place the tart back in the oven and let it cook for an extra 22 min. Serve it with some ice cream after it cools down. 7. Enjoy.

62

Classic Vanilla and Apple Tart

Snow White's

Prep Time: 20 mins

Apple Crisp

Total Time: 1 hr Servings per Recipe: 4 Calories 549.6 Fat 17.2g Cholesterol 87.1mg Sodium 537.5mg Carbohydrates 98.0g Protein 5.5g

Ingredients 5 -6 apples, peeled and sliced 1/3 C. sugar 1 tsp cinnamon 1 C. flour 1/2 C. sugar 1 tsp baking powder

1/2 tsp salt 1 unbeaten egg 1/2 tsp cinnamon 1/3 C. butter, melted

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Get a large mixing bowl: Toss in it the sugar with sliced apples and cinnamon. Pour the mix in a greased baking pan. 3. Get a mixing bowl: Stir in it the flour with baking powder, egg, and salt well. Spread the mix over the apple layers. 4. Top it with the melted butter and cinnamon. Place the pan in the oven and let it cook for 42 min. 5. Once the time is up, serve your apple crisp with some ice cream. 6. Enjoy.

Snow White's Apple Crisp

63

HONEY

Wheat Bread

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 30 Calories 275.9 Fat 3.8g Cholesterol 16.9mg Sodium 179.2mg Carbohydrates 54.4g Protein 6.2g

Ingredients 1 C. of Amish starter 2 1/4 tsp dry yeast 1 C. warm water 1 C. milk 2 tbsp honey 2 tsp salt 1/4 C. vegetable oil

2 eggs 1 C. whole wheat flour 6 -7 C. flour 1 egg white

Directions 1. Get a large mixing bowl or a stand mixer. 2. Combine in it the starter with 2-1/4 tsps. Yeast, 1 C. water, 1 C. milk, 2 tbsp honey, 1/4 C. oil, 1 C. whole wheat flour, 2 eggs, 2 tsp of salt, approximately 6-7 C. white flour. 3. Transfer the dough to a floured surface. Knead it until it become soft for 12 min. 4. Get a mixing bowl and coat it with some oil. Lay the dough in it and coat it with oil. Lay a kitchen towel over it to cover it. 5. Place it aside until it rises and doubles in size. 6. Once the time is up, slice the dough in half. Shape each one into a ball. Shape each ball into 10 small balls. 7. Lay the dough balls on a greased cookie sheet. Lay over them a kitchen towel to cover them. Place the rolls aside and let them rest for 1 h. 8. Before you do anything, preheat the oven to 375 F. place the rolls pan in the oven and cook them for 26 min. 9. Allow them to cool down completely then serve them. 10. Enjoy.

66

Honey Wheat Brea

Vanilla

Prep Time: 15 mins

Bread

Total Time: 1 hr 15 mins Servings per Recipe: 24 Calories 189.8 Fat 10.1g Cholesterol 27.1mg Sodium 256.7mg Carbohydrates 22.7g Protein 2.1g

Ingredients 2 C. all-purpose flour 1 C. white sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 (6 oz.) packet instant chocolate pudding mix

1 C. Amish starter 1 C. vegetable oil 1/2 C. milk 3 eggs 1 tsp vanilla extract

Directions 1. Before you do anything, preheat the oven to 350 F. Grease 2 9/5 inches bread pans. 2. Get a large mixing bowl: Stir in it the flour, sugar, baking powder, baking soda, salt, and chocolate pudding. 3. Get another mixing bowl: Combine in it the Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract well. Add them to the flour mix and combine them well. 4. Pour the mix into the bread pans. Cook them in the oven for 1 h. Allow the bread loaves to lose heat completely then serve them. 5. Enjoy.

Vanilla Bread

67

APPLE

Raisin Donuts

Prep Time: 2 hrs Total Time: 2 hrs 5 mins Servings per Recipe: 20 Calories 100.9 Fat 0.9g Cholesterol 11.0mg Sodium 243.8mg Carbohydrates 21.3g Protein 2.6g

Ingredients 7 g dry yeast 1 C. light blue capped milk 2 1/4 C. flour 2 tsp salt 1 egg, beaten 1 1/2 C. raisins 1 apple, peeled, cored and chopped

oil powdered sugar

Directions 1. In a bowl, place 1/4 C. of the milk and sprinkle with the yeast. 2. Keep aide for about 5 minutes. 3. In another bowl, add the flour and salt and mix well. 4. Add the egg and remaining milk and beat until well combined. 5. Add the yeast mixture, apple and raisins and mix until well combined. 6. Keep aside in a warm area until doubled in bulk. 7. With 2 metal spoons, make the balls from the mixture. 8. In a deep skillet, add the oil and cook until its temperature reaches to 325 degrees F. 9. Add the doughnuts in batches and cook for about 8 minutes, flipping frequently. 10. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 11. Coat the doughnuts with the powdered sugar and keep aside to cool. 12. After cooling, coat with the powdered sugar and enjoy.

68

Apple Raisin Donuts

Vanilla

Prep Time: 15 mins

Bread

Total Time: 1 hr 15 mins Servings per Recipe: 24 Calories 189.8 Fat 10.1g Cholesterol 27.1mg Sodium 256.7mg Carbohydrates 22.7g Protein 2.1g

Ingredients 2 C. all-purpose flour 1 C. white sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 (6 oz.) packet instant chocolate pudding mix

1 C. Amish starter 1 C. vegetable oil 1/2 C. milk 3 eggs 1 tsp vanilla extract

Directions 1. Before you do anything, preheat the oven to 350 F. Grease 2 9/5 inches bread pans. 2. Get a large mixing bowl: Stir in it the flour, sugar, baking powder, baking soda, salt, and chocolate pudding. 3. Get another mixing bowl: Combine in it the Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract well. Add them to the flour mix and combine them well. 4. Pour the mix into the bread pans. Cook them in the oven for 1 h. Allow the bread loaves to lose heat completely then serve them. 5. Enjoy.

Vanilla Bread

69

SWEET

Dinner Roll Donuts

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1259.2 Fat 113.7g Cholesterol 29.0mg Sodium 483.2mg Carbohydrates 57.7g Protein 5.9g

Ingredients 2 C. vegetable oil 1 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls 1 snack-size container vanilla pudding 2 tbsp caramel sauce 1/4 tsp kosher salt 1/2 C. powdered sugar

milk additional caramel sauce

Directions 1. Separate the crescent dough into 4 rectangles and press the holes tightly to seal. Arrange 2 rectangles onto a smooth surface. 2. Top each with another rectangle. Now, fold each stack in half widthwise. 3. With a 3-inch biscuit cutter, cut 1 round from each stack and then, with a 1/2-inch biscuit cutter, cut a small hole in center of each round. 4. Reroll the remaining dough from both stacks and make a third doughnut in the same way. In a deep skillet, add the oil and cook until its temperature reaches to 325 degrees F. 5. Add the doughnuts in batches and cook until golden brown from both sides. Add the doughnuts and cook for about 5 minutes, flipping once half way through. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. Keep aside to cool for about 5 minutes. Carefully, cut each doughnut in half. 6. In a pipping bag, fitted with tip, place the pudding. 7. Pipe half of the pudding onto the bottom half of each doughnut and top each with some of the caramel sauce and salt. Cover each bottom half with the top of doughnut. 8. For the glaze: in a bowl, add the powdered sugar and enough milk and mix until a desired consistency is achieved. Coat the top of each doughnut with the laze. 9. Enjoy with a drizzling of the caramel sauce. 70

Sweet Dinner Roll Donuts

Ontario

Donut Squares

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 1 Calories 7186.2 Fat 193.5g Cholesterol 600.7mg Sodium 4600.1mg Carbohydrates 1238.6g Protein 117.8g

Ingredients 2 tbsp yeast 1/2 C. warm water 6 tbsp margarine 1 C. milk, scalding 1 C. cold water 1 tsp salt 1/2 C. sugar 3 eggs 6 -7 C. flour

oil Glaze 4 1/2 C. powdered sugar 1/2 C. margarine 4 tbsp milk 2 tbsp maple flavoring

Directions 1. In a bowl, add 1/2 of the water and sprinkle with the yeast. 2. Keep aside for about 5 minutes. 3. In another bowl, add the hot scalded milk, butter, sugar and salt and sugar and stir well. Add the cold water and mix until well combined. 4. In the bowl of the mixer, add the yeast mixture and milk mixture. 5. Add flour, 1 C. at a time and mix until a soft dough forms. 6. Place the dough onto a lightly floured surface and with a rolling pin, roll into a 1/4-1/2 inch thick rectangle. 7. Cut the dough into 2-3x5-6-inch rectangular bars. 8. With a plastic wrap, over the bars and keep aside until doubled in size. 9. In a deep skillet, add the oil and cook until its temperature reaches to 350 degrees F. Add the doughnut bars in batches and cook until golden brown from both sides. 10. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 11. Meanwhile, for the frosting: in a bowl, add all the ingredients and beat until smooth. 12. Coat the doughnuts with the frosting and enjoy. Ontario Donut Squares

71

DOUGHNUTS

Toscano

Prep Time: 2 hrs Total Time: 2 hrs 2 mins Servings per Recipe: 1 Calories 193.3 Fat 2.6g Cholesterol 0.0mg Sodium 226.3mg Carbohydrates 38.9g Protein 3.5g

Ingredients Dough 1 1/3 C. water 3 tsp sugar 1 tsp salt 2 tbsp olive oil 2 tbsp cornmeal 3 C. unbleached all-purpose flour 1 tsp baking powder 1 1/2 tsp bread machine yeast

Donut vegetable oil olive oil 1 lb. prepared pizza dough 3/4 C. sugar 1 1/2 tsp ground cinnamon

Directions 1. In the pan of bread machine, place the dough ingredients in order as suggested by the manual. 2. Select the Dough cycle and press the Start button. 3. Place the dough onto a floured surface and roll into 1/2-inch thickness. 4. With a floured 2-inch cookie cutter, cut the doughnuts. 5. Then, with the cap of a bottle, cut a hole in the center of each doughnut. 6. In a deep skillet, add the same quantity of both oils over medium heat and cook until its temperature reaches to 375 degrees F. 7. Add the doughnuts in batches and cook until golden brown from both sides. 8. Add the doughnuts in batches and cook for about 1 1/2 minutes, flipping once half way through. 9. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 10. Meanwhile, in a bowl, add the cinnamon and sugar and mix well. 11. Coat the warm doughnuts with the cinnamon sugar and enjoy. 72

Doughnuts Toscano

Donuts

Rhode Island Style

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 1 Calories 1225.3 Fat 33.7g Cholesterol 105.8mg Sodium 1250.4mg Carbohydrates 197.8g Protein 30.1g

Ingredients 1 (1/4 oz.) package dry active yeast 1/4 C. warm water 3/4 C. warm milk 1/4 C. sugar 1 tsp salt

1 egg 1/4 C. shortening 3 1/2-3 3/4 C. all-purpose flour

Directions 1. In a bowl, add the warm water and yeast and mix until well combined. 2. Add the shortening, milk, egg, 2 C. of the flour, sugar and salt and mix until well combined. 3. Add the remaining flour and mix until a dough forms. 4. Place the dough onto a lightly floured surface and with your hands, knead until smooth and elastic. 5. In a lightly greased bowl, place the dough and turn to coat evenly. 6. With a damp cloth, cover the bowl and keep aside in warm area for about 1 1/2 hours. 7. With your hands, punch down the dough and With a damp cloth, cover the bowl and keep aside in warm area for about 30 minute. 8. Place the dough onto a floured surface and roll into 3/8-inch thickness. 9. With a doughnut cutter, cut the doughnuts. 10. Keep aside in for about 30 minute. 11. In a deep skillet, add the oil and cook until its temperature reaches to 375 degrees F. 12. Add the doughnuts in batches and cook until golden brown from both sides. 13. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 14. Enjoy warm. Donuts Rhode Island Style

73

SWEET

Carrot Donuts (Gluten Free)

Prep Time: 30 mins Total Time: 38 mins Servings per Recipe: 12 Calories 118.2 Fat 5.7g Cholesterol 0.0mg Sodium 81.7mg Carbohydrates 15.9g Protein 1.5g

Ingredients 1 1/2 tbsp ground flax seeds 1/4 C. hot water 1/3 C. brown rice flour 1/4 C. chickpea flour 1/4 C. arrowroot 1/2 tsp guar gum 3/4 tsp baking powder 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp salt 2 tbsp ground pecans

3 tbsp cream of rice 2 tbsp fine cornmeal 1/3 C. unsweetened vanilla almond milk 3 tbsp brown sugar 2 tbsp maple syrup 1 tbsp oil 1/2 tbsp vanilla 2/3 C. grated carrot 1/4 C. medium-shredded unsweetened coconut

Directions 1. Set your oven to 425 degrees F before doing anything else and lightly, grease a doughnut pan. In a bowl, add the hot water and flax and mix well. 2. Keep aside. In a second bowl, add the cornstarch, flours, brown rice cereal, pecans, guar gum, baking powder, cinnamon, ginger, nutmeg and salt and mix well. In a third bowl, add the maple syrup, almond milk, oil, brown sugar and vanilla and beat until well combined. 3. Add the flax mixture and beat until well combined. Add the flour mixture and mix until well combined. Gently, fold in the coconut and carrots. 4. In the prepared doughnut holes, place the mixture evenly. 5. Cook in the oven for about 8 minutes. 6. Remove from the oven and place onto a wire rack to cool for about 5 minutes. Carefully, remove the doughnuts from the pan and enjoy.

76

Sweet Carrot Donuts

Glazed

Harvest Donuts

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 12 Calories 96.9 Fat 4.5g Cholesterol 26.9mg Sodium 148.0mg Carbohydrates 12.2g Protein 2.7g

Ingredients 1 1/4 oz. yeast, package 1/4 C. warm water 1/2 C. of lukewarm milk 1/4 C. lukewarm buttermilk 1/2 tsp salt 3 tbsp melted butter 1/4 C. sugar 2 1/2 C. gluten-free flour 1 egg 4 drops of essential lemon oil, optional

4 drops of essential lavender oil, optional 3/4 C. of lukewarm milk Glaze 1/2 C. powdered sugar 3 tbsp blueberries 1/2 tsp vanilla 1 -2 tsp milk

Directions 1. Set your oven to 425 degrees F before doing anything else and lightly, grease a doughnut pan. 2. In a bowl, add the warm water and yeast and mix well. 3. Add the butter, buttermilk, 1/2 C. of the milk, eggs, flour, sugar and salt and beat until well combined. 4. With a plastic wrap, cover the bowl and keep aside for about 50-60 minutes. 5. Add 3/4 C. of the milk and mix until a dough forms. 6. In the prepared doughnut holes, place the mixture evenly. 7. Cook in the oven for about 7-10 minutes. 8. Meanwhile, for the glaze: in a food processor, add all the ingredients and pulse until smooth. 9. Carefully, remove the doughnuts from the pan and keep aside to cool. 10. Coat the cooled doughnuts with the glaze and enjoy. Glazed Harvest Donuts

77

VANILLA

Rice Milk Donuts

Prep Time: 8 mins Total Time: 16 mins Servings per Recipe: 1 Calories 82.0 Fat 1.1g Cholesterol 0.0mg Sodium 41.5mg Carbohydrates 16.3g Protein 1.4g

Ingredients 2 C. flour 1/2 C. vegan sugar 2 tsp baking powder 1 1/2 tsp egg substitute 2 tbsp water 3/4 C. rice milk

1 tsp vanilla extract 4 tsp cooking oil cinnamon sugar

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly, grease a doughnut pan. 2. In a mug, add the egg substitute and water and mix well. 3. In a bowl, add the flour, baking powder and sugar and mix well. 4. Add the oil, rice milk, egg substitute mixture and vanilla and beat until well combined. 5. In the prepared doughnut holes, place the mixture evenly. 6. Cook in the oven for about 8-10 minutes. 7. Carefully, remove the doughnuts from the pan. 8. Coat with the cinnamon sugar and enjoy.

78

Vanilla Rice Milk Donuts

New Hampshire

Prep Time: 20 mins

Style Donuts

Total Time: 50 mins Servings per Recipe: 24 Calories 124.8 Fat 2.3g Cholesterol 28.6mg Sodium 142.3mg Carbohydrates 22.8g Protein 2.8g

Ingredients 1 C. sour milk 4 egg yolks 2 tbsp melted shortening 1/2 tsp vanilla 4 C. flour 1 tsp salt 1/2 tsp cream of tartar

3/4 C. sugar 1/2 tsp nutmeg 1 tsp cinnamon 3/4 tsp baking soda oil

Directions 1. In a bowl, add the flour, baking soda, cinnamon, nutmeg and salt and mix well. 2. Now, sift the flour mixture into a second bowl. 3. In another bowl, add the egg yolks and beat until lemon colored. 4. Add the sugar and beat until well combined. 5. Add the shortening, milk, cream of tartar and vanilla and beat until well combined. 6. Add the flour mixture and mix until a sticky dough forms. 7. Place the dough onto a floured surface and roll into 3/4-inch thickness. 8. With a doughnut cutter, cut the doughnuts. 9. In a deep skillet, add the oil and cook until its temperature reaches to 350 degrees F. 10. Add the doughnuts in batches and cook until golden brown from both sides. 11. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 12. Coat the warm doughnuts with the powdered sugar and enjoy.

New Hampshire Style Donuts

79

SEATTLE

Chocolate Donuts (Vegan)

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 30 Calories 77.5 Fat 2.3g Cholesterol 0.0mg Sodium 122.7mg Carbohydrates 12.8g Protein 2.3g

Ingredients 1 1/2 C. granulated beet sugar 3 tsp Ener-G Egg Substitute, mixed with 4 tbsp water 4 tbsp non-hydrogenated vegan margarine 4 oz. unsweetened baking chocolate 1 1/2 tsp pure vanilla extract 1 C. soy milk, mixed with 1 tsp white

vinegar 3 1/2 C. unbleached flour 3 tsp baking powder 1 tsp baking soda 1/2 tsp salt

Directions 1. In a bowl, add the sugar and the egg replacer and beat until creamy. 2. In a pan, add the chocolate and margarine over low heat and cook until melted completely, stirring continuously. Remove from the heat and keep aside to cool. Add the chocolate mixture into the sugar mixture and beat until well combined. In another bowl, add the vinegar, soy milk and vanilla and mix well. Add the vinegar mixture into the chocolate mixture and mix well. In a third bowl, add the flour, baking soda, baking powder and salt and mix well. Add the flour mixture into the chocolate mixture and mix until a dough forms. Refrigerate for about 30 minutes. 3. Place the dough onto a floured surface and roll into 1/2-inch thickness. 4. With a doughnut cutter, cut the doughnuts. Keep aside for about 10 minutes. In a deep skillet, add the oil and cook until heated through. 5. Add the doughnuts in batches and cook for about 90 seconds, flipping after every 15 seconds. 6. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 7. Coat the warm doughnuts with the powdered sugar and enjoy. 80

Seattle Chocolate Donuts

White Bread

Prep Time: 15 mins

Mock “Donut

Total Time: 30 mins Servings per Recipe: 1 Calories 68.7 Fat 1.8g Cholesterol 31.7mg Sodium 131.5mg Carbohydrates 10.0g Protein 2.7g

Ingredients 24 slices white bread, crusts removed 5 eggs 2 1/2 C. milk 2 tbsp sugar 2 tsp vanilla extract

jam icing sugar

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the milk, eggs, sugar and Vanilla and beat until well combined. Place the jam onto 12 bread slices evenly and top each with 1 of the remaining slices. Then cut each sandwich into 3-4 pieces. Coat each doughnut piece with the egg mixture evenly. In a deep skillet, add the oil and cook until its temperature reaches to 375 degrees F. Add the doughnuts in batches and cook for about 4 minutes, flipping once half way through. 7. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 8. Coat the warm doughnuts with the icing sugar and enjoy.

White Bread Mock “Donuts”

81

COBB COUNTY

Donuts

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 24 Calories 163.1 Fat 8.1g Cholesterol 28.2mg Sodium 154.3mg Carbohydrates 21.2g Protein 1.8g

Ingredients 2 1/4 C. flour 1 tbsp baking powder 1 tsp baking soda 1 pinch salt 1/4 tsp nutmeg 4 tbsp brown sugar 1 C. sour cream 1 egg

1/4 C. melted butter 1 tsp vanilla 1/2 C. frozen blueberries Coating 1 C. white sugar 1/2 tbsp cinnamon 1/2-1 C. melted butter

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 24 cups of a mini muffin pan. 2. In a bowl, add the flour, brown sugar, baking powder, baking soda, nutmeg and salt and mix well. 3. In another bowl, add the sour cream, butter and vanilla and beat until well combined. 4. Add the blueberries and stir to combine. 5. Add the flour mixture and mix until just combined. 6. In the prepared muffin pan, place the mixture evenly. 7. Cook in the oven for about 12-15 minutes. 8. Remove from the oven and keep onto a wire rack to cool for about 2 minutes. 9. Carefully, remove the doughnuts from the pan and keep onto a wire rack to cool for about 5 minutes. 10. Meanwhile, in a bowl, add the cinnamon and sugar and mix well. 11. Coat the doughnuts with the butter and then with cinnamon sugar. 12. Enjoy. 82

Cobb County Donuts

Hawaiian

Drop Donuts

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 18 Calories 148.6 Fat 1.5g Cholesterol 37.1mg Sodium 236.9mg Carbohydrates 30.2g Protein 3.7g

Ingredients 3 C. all-purpose flour 3/4 C. sugar 2 tbsp baking powder 3/4 tsp salt 3 eggs, beaten

1 C. milk 1 (20 oz.) cans crushed pineapple, drained vegetable oil powdered sugar

Directions 1. In a bowl, add the flour, baking powder, sugar and salt and mix until blended. 2. Add the eggs, milk and pineapple and mix until smooth. 3. In a deep skillet, add 3-4-inch of the oil and cook until its temperature reaches to 375 degrees F. 4. With a tbsp, add the mixture in batches and cook for about 2 minutes, flipping once half way through. 5. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 6. Coat the warm doughnuts with the powdered sugar and enjoy.

Hawaiian Drop Donuts

83

5 MINUTE

Hazelnut Topped Donut

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 441.9 Fat 24.6g Cholesterol 3.6mg Sodium 220.3mg Carbohydrates 49.5g Protein 5.8g

Ingredients 1 doughnut, glazed, halved horizontally 2 tbsp Nutella chocolate hazelnut spread

Directions 1. Place the Nutella onto both cut sides of doughnut halves. 2. Place the top half onto bottom half and enjoy. 3. Enjoy.

86

5 Minute Hazelnut Topped Donut

October

Yam Donuts

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 20 Calories 163.1 Fat 3.1g Cholesterol 26.2mg Sodium 143.8mg Carbohydrates 30.2g Protein 3.4g

Ingredients 3 1/2 C. flour 1 C. sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp salt

2 large eggs, beaten 1 C. sour cream 1 C. cooked mashed sweet potato vegetable oil

Directions 1. In a bowl, add the flour, baking soda, baking powder, sugar, cinnamon and salt and mix well. 2. In another bowl, add the sour cream, eggs and sweet potato and beat until well combined. 3. Add the flour mixture and mix until well combined. 4. Place the dough onto a generously floured surface and with your hands, knead until a sticky dough forms. 5. Now, roll the dough into 1/2-inch thickness. 6. With a 2 1/4-inch doughnut cutter, cut the doughnuts. 7. In a deep skillet, add the oil and cook until its temperature reaches to 360 degrees F. 8. Add the doughnuts in batches and cook for about 2 minutes, flipping once half way through. 9. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 10. Enjoy warm.

October Yam Donuts

87

WHITE

Donuts

Prep Time: 2 hrs Total Time: 2 hrs 15 mins Servings per Recipe: 12 Calories 364.1 Fat 19.1g Cholesterol 42.4mg Sodium 147.4mg Carbohydrates 45.3g Protein 7.4g

Ingredients 3 1/4 C. flour 2 tsp baking powder 1/4 tsp salt 2 beaten eggs 2/3 C. sugar 2 oz. melted white chocolate 2 tbsp melted butter 1/2 C. milk

1 tsp vanilla 1 C. chocolate, glaze 1 C. chopped macadamia nuts

Directions 1. In a bowl, add the flour, baking powder and salt and mix well. 2. Now, sift the flour mixture into a second bowl. 3. In another bowl, add the sugar and eggs and beat until creamy. 4. Add the butter and chocolate and mix well. 5. Add the milk and vanilla and mix until well combined. 6. Slowly, add the flour mixture and mix until a soft dough forms. 7. With a plastic wrap, cover the dough and place in the fridge for about 2 hours. 8. Place the dough onto a floured surface and roll into 1/2-inch thickness. 9. With a doughnut cutter, cut the doughnuts. 10. In a deep skillet, add the oil and cook until heated through. 11. Add the doughnuts in batches and cook for about 2 minutes, flipping once half way through. 12. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 13. Coat the warm doughnuts with the chocolate glaze. 14. Enjoy with a sprinkling of the nuts. 88

White Donuts

Homemade Crullers

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 1 Calories 300.9 Fat 21.3g Cholesterol 18.9mg Sodium 105.1mg Carbohydrates 25.2g Protein 2.8g

Ingredients 1/4 C. shortening 3/4 C. granulated sugar 2 large eggs, separated 1/2 tsp vanilla extract 3 1/2 C. all-purpose flour 3 tsp baking powder 1/2 tsp salt 1/4 tsp ground mace

1/4 tsp ground nutmeg 1 1/4 C. whole milk, homogenized 2 C. cooking oil Topping 1/2 C. granulated sugar 1 1/2 tsp ground cinnamon

Directions 1. In a bowl, add the flour, baking powder, nutmeg, mace and mix well. 2. In a second bowl, add the sugar and shortening and with an electric mixer, beat until fluffy. In a third bowl, add the egg yolks and beat well. 3. Add the beaten egg yolks into the sugar mixture and beat until well combined. Add the vanilla extract and beat until well combined. 4. Add the flour mixture, alternating with the milk and beat until well combined. In a clean glass bowl, add the egg whites and beat until peaks form. Gently, fold the whipped egg whites into the flour mixture. 5. Place the dough onto a floured surface and roll into 1/2-inch thickness. 6. With a doughnut cutter, cut the doughnuts. 7. In a deep skillet, add the oil and cook until its temperature reaches to 375 degrees F. 8. Add the doughnuts in batches and cook until golden brown from both sides. 9. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 10. Meanwhile, in a bowl, add the cinnamon and sugar and mix well. 11. Coat the warm doughnuts with the cinnamon sugar and enjoy. Homemade Crullers

89

GLAZED

Expresso Donuts

Prep Time: 45 mins Total Time: 1 hr 9 mins Servings per Recipe: Calories 22371.2 Fat 2252.1g Cholesterol 699.7mg Sodium 4239.2mg Carbohydrates 551.4g Protein 61.7g

Ingredients 1 (1/4 oz.) package active dry yeast 2 tbsp warm water 3 1/4 C. all-purpose flour additional all-purpose flour 1 C. whole milk 1/4 C. unsalted butter, softened 3 large egg yolks 2 tbsp sugar 1 1/2 tsp salt 1/2 tsp cinnamon

10 C. vegetable oil Glaze 1/4 C. boiling-hot water 5 tsp instant espresso powder 1 1/2 C. confectioners' sugar 1 tbsp light corn syrup 1/4 tsp pure vanilla extract 1/4 tsp salt 1/4 C. sugar

Directions 1. In a bowl, add the warm water and yeast and mix until well combined. 2. Keep aside for about 5 minutes. 3. In the bowl of a mixer, add the yeast mixture, flour, sugar, butter, milk, egg yolks, cinnamon and salt and beat on low speed until a soft dough forms. 4. Now, set the speed to medium-high and beat for about 3 minutes. 5. With a clean kitchen towel, cover the dough and keep aside at warm area for about 1 1/2-2 hours. 6. Place the dough onto a floured surface and roll into 1/2-inch thickness. 7. With a doughnut cutter, cut the doughnuts. 8. In the bottom of a floured baking sheet, arrange the doughnuts. 9. With a clean kitchen towel, cover the baking sheet and keep aside in a warm area for about 30 minutes. 10. In a deep skillet, add 2-inch of the oil and cook until its temperature reaches to 350 degrees F. 90

Glazed Expresso Donuts

11. Add the doughnuts in batches and cook for about 1 minute, flipping once half way through. 12. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 13. Meanwhile, for the glaze: in a bowl, add the espresso powder and boiling water and mix until well combined. 14. Add the corn syrup, vanilla, confectioners’ sugar and salt and stir until smooth. 15. Coat the doughnuts with the mixture and place onto a wire rack. 16. Dust the doughnuts with the sanding sugar and keep aside for about 20 minutes. 17. Enjoy.

91

JELLY

Doughnuts

Prep Time: 50 mins Total Time: 1 hr 2 mins Servings per Recipe: 20 Calories 145.7 Fat 1.0g Cholesterol 12.2mg Sodium 18.0mg Carbohydrates 29.6g Protein 4.0g

Ingredients 500 g plain flour 1 pinch salt 50 g caster sugar 7 g instant yeast 1 beaten egg 250 ml lukewarm milk

jam (grape, raspberry, blueberry, etc.) 50 g caster sugar 1/2 tsp ground cinnamon

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the flour and salt and mix well. Now, sift the flour mixture into a second bowl. Add the yeast and 50g sugar and mix well. With your hands, create a well in the center of the flour mixture. In the well, add the milk and beaten egg and mix until a dough forms. Place the dough onto a floured surface and with your hands, knead until a soft dough forms. Make 20 equal sized balls from the mixture. 7. Arrange the dough onto a greased baking sheet. 8. With a damp tea towel, cover the baking sheet and keep aside in a warm area until doubled in size. 9. Set your oven to 425 degree F. 10. Cook in the oven for about 12-15 minutes. 11. Remove from the oven and keep aside to cool slightly. 12. Meanwhile, in a bowl, add the cinnamon and extra sugar and mix well. 13. With your finger, make a small hole in the center of each doughnut. 14. Place 1 tsp of the jam in the hole of each doughnut. Coat with the water lightly. 15. Now, coat with the cinnamon sugar and enjoy. 92

Jelly Doughnuts

Tropical

Orange Donuts

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 1 Calories 366.2 Fat 7.8g Cholesterol 84.6mg Sodium 102.4mg Carbohydrates 68.8g Protein 6.4g

Ingredients 4 eggs 1/4 C. vegetable oil 1/4 C. orange juice 1 orange, zest, grated 1/4 C. granulated sugar 3 C. all-purpose flour 2 tsp baking powder

Syrup 1 C. granulated sugar 3/4 C. water 1/2 lemon, juice 1/2 C. honey oil

Directions 1. In a large bowl, add the flour and baking powder and mix well. 2. In another bowl, add the eggs and beat well. Add the sugar, orange peel, orange juice and oil and beat until well combined. 3. Slowly, add the flour mixture, 1 tbsp at a time and mix until a soft dough forms. With a plastic wrap, cover the bowl and keep aside for about 30 minutes. For the syrup: In a pan, add the sugar, lemon juice and water over medium heat and cook until boiling, stirring continuously. 4. Cook for about 5 minutes. Stir in the honey and cook for about 5 minutes. 5. Remove from the heat and keep aside. 6. Make 10 equal sized balls from the dough and with your hands, flatten each slightly. With your thumbs, create 1-inch hole in the center of each flattened ball. In a deep skillet, add the oil and cook until its temperature reaches to 350 degrees F. Add the doughnuts in batches and cook for about 6 minutes, flipping once half way through. 7. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. Coat the warm doughnuts with the sugar and enjoy. 8. With a wooden skewer, prick each warm doughnut in 6-7 places. 9. Coat pricked doughnuts with the warm syrup and enjoy. Tropical Orange Donuts

93

OLD GERMAN

Donuts

Prep Time: 3 hrs Total Time: 3 hrs 30 mins Servings per Recipe: 40 Calories 114.3 Fat 2.3g Cholesterol 28.9mg Sodium 17.1mg Carbohydrates 19.8g Protein 3.1g

Ingredients 1 tsp yeast 1 pint milk, scalded and cooled 4 egg yolks 1 egg 1/2 C. sugar

1/4 C. butter 7 C. flour, divided oil

Directions 1. In a bowl, add the warm milk and yeast and mix until well combined. 2. Add 2 C. of the flour and keep aside in warm area for about 30 minutes. 3. In another bowl, add the eggs and sugar and beat until light. 4. Add the egg mixture into the yeast mixture and mix 5. Add 5 C. of the flour and butter and mx well. 6. Keep aside until doubled in size. 7. Place the dough onto a floured surface and with your hands, pat into l 1/2-inch thickness. 8. With a doughnut cutter, cut the doughnuts. 9. In a deep skillet, add the oil and cook until its temperature reaches to 350 degrees F. 10. Add the doughnuts in batches and cook until golden brown from both sides. 11. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 12. Coat the warm doughnuts with the sugar and enjoy.

96

Old German Donuts

Leche

Prep Time: 20 mins

Donuts

Total Time: 1 hr 5 mins Servings per Recipe: 10 Calories 307.6 Fat 6.3g Cholesterol 76.0mg Sodium 436.2mg Carbohydrates 55.1g Protein 7.2g

Ingredients 3 beaten eggs 1 C. sugar 3 tbsp melted butter 1 tsp salt 1 C. milk 3 1/2 C. sifted flour 4 tsp Watkins baking powder

1 tsp vanilla 1/2 tsp nutmeg

Directions 1. In a bowl, add the flour, baking powder, nutmeg and salt and mix well. 2. Now, sift the flour mixture into a second bowl. 3. In another bowl, add the sugar and eggs and beat well. 4. Add the melted butter and milk and mix until well combined. 5. Add the flour mixture and mix until a soft and light dough forms. 6. Place the dough onto a floured surface and roll into 1/3-inch thickness. 7. With a doughnut cutter, cut the doughnuts. 8. In a deep skillet, add the oil over medium-high heat and cook until heated through. 9. Add the doughnuts in batches and cook until golden brown from both sides. 10. Add the doughnuts in batches and cook for about 3-4 minutes, flipping once half way through.

Leche Donuts

97

EVELYN’S

Cookie Donuts

Prep Time: 15 mins Total Time: 18 mins Servings per Recipe: 1 Calories 88.1 Fat 2.6g Cholesterol 18.6mg Sodium 97.3mg Carbohydrates 14.0g Protein 2.1g

Ingredients 1 1/2 C. flour 1 tbsp sugar 1 tsp baking powder 1/4 tsp salt 3/4 C. milk

2 eggs 24 Oreo cookies oil powdered sugar

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

98

In a bowl, add the flour, baking powder, sugar and salt and mix well. In another bowl, add the eggs and milk and beat well. Add the flour mixture and mix until well combined. Keep aside for about 10 minutes. Now, coat the Oreos with the mixture evenly. In a deep skillet, add the oil and cook until heated through. Add the doughnuts in batches and cook until golden brown from both sides. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. Coat the warm doughnuts with the powdered sugar and enjoy.

Evelyn’s Cookie Donuts

San Francisco

Prep Time: 10mins

Puffs

Total Time: 13 mins Servings per Recipe: 1 Calories 571.2 Fat 57.1g Cholesterol 8.0mg Sodium 164.6mg Carbohydrates 14.8g Protein 1.6g

Ingredients 2 C. flour 3/4 C. sugar, divided 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 tsp ground nutmeg 3/4 C. buttermilk

1 egg 2 tsp cinnamon 6 1/4 C. oil, divided

Directions 1. In a bowl, add the flour, 1/4 C. of the sugar, baking soda, baking powder, nutmeg and salt and mix well. 2. In a second bowl, add the egg, buttermilk and 1/4 C. of the oil and beat until well combined. 3. Add the flour mixture and mix until blended nicely. 4. In a deep skillet, add the oil and cook until its temperature reaches to 375 degrees F. 5. Add the doughnuts in batches and cook for about 2-3 minutes, flipping once half way through. 6. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 7. Coat the warm doughnuts with the cinnamon sugar and enjoy.

San Francisco Puffs

99

15-MINUTE

Donuts

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 1 Calories 154.3 Fat 13.0g Cholesterol 15.1mg Sodium 66.9mg Carbohydrates 8.6g Protein 0.9g

Ingredients 18 1/4 oz. cake mix, any flavor 1/2 C. flour 4 eggs 1 1/4 C. water 3 C. vegetable oil

1/4 C. confectioners' sugar

Directions 1. In a bowl, add the flour, cake mix, eggs and water and with an electric mixer, beat on low speed for about 5 minutes. 2. In a deep skillet, add the oil and cook until its temperature reaches to 375 degrees F. 3. With a small scooper, add the mixture in batches and cook until golden brown from both sides. 4. Add the doughnuts in batches and cook for about 5 minutes, flipping once half way through. 5. With a slotted spoon, transfer the doughnuts onto a paper towel-lined plate to drain. 6. Sprinkle the warm doughnuts with the confectioners' sugar and enjoy.

100

15-Minute Donuts

Florida

Prep Time: 10 mins

Citrus Crepes

Total Time: 30 mins Servings per Recipe: 3 Calories 405.0 Fat 8.4g Cholesterol 141.0mg Sodium 169.8mg Carbohydrates 65.5g Protein 15.2g

Ingredients 1 1/2 C. flour 1/2 tbsp. sugar 1/2 tsp. baking powder 1 1/2 C. milk 1/2 C. orange juice 2 eggs 1/2 tsp. vanilla

1 tsp. orange zest 1/2 C. orange juice 1 tsp. cornstarch

Directions 1. In a food processor, add the flour, sugar and baking powder and pulse until combined. 2. Add the eggs and pulse on low speed until well combined. 3. Slowly, add the orange zest, 1/2 C. of the orange juice, milk and vanilla and beating continuously on medium heat until smooth. 4. In a frying pan, add 1 tsp. of the oil over medium heat and cook until heated through. 5. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. 6. Cook until golden brown from both sides. 7. Carefully, roll the crepe and transfer onto a plate. 8. Repeat with the remaining mixture. 9. For the sauce: in a pan, add the cornstarch and remaining orange juice and beat until well combined. 10. Place the pan over heat and cook until thickened, mixing often. 11. Remove from the heat. 12. Enjoy the crepes with a topping of the sauce.

Florida Citrus Crepes

101

CHERRY CREAM

Cheese Crepes

Prep Time: 1 min Total Time: 2 mins Servings per Recipe: 6 Calories 324.2 Fat 13.9g Cholesterol 37.5mg Sodium 144.2mg Carbohydrates 48.2g Protein 4.9g

Ingredients 12 prepared crepes 1 tbsp. cooking oil Filling 8 oz. light cream cheese 8 oz. mascarpone cheese 1/3 C. Splenda sugar substitute Cherry Sauce 20 oz. frozen pitted cherries, thawed 2/3 C. sugar

1/3 C. cranberry juice 1/3 C. water 1/4 C. lemon juice 2 tbsp. cornstarch 1/4 C. water Garnish 12 tbsp. whipped topping, thawed

Directions 1. For the filling: in a bowl, add the mascarpone, cream cheese and splenda and beat until smooth. Place 1 heaping tbsp. of the filling mixture onto the middle of each prepared crepe. Carefully, roll each crepe like a burrito. 2. In a frying pan, add the oil over medium heat and cook until heated through. Place the crepes in batches and cook for about 3-4 minutes. 3. Transfer the crepes onto a plate. For the sauce: in a pot, add the sugar, cherries, cranberry juice and 1/3 C. of the water over medium-high heat and cook until boiling, mixing occasionally. Meanwhile, in a bowl, add the cornstarch and 1/4 C. of the water and mix until well combined. 4. Add the cornstarch mixture into the pan of the cherry mixture and cook until boiling, mixing continuously. Cook for about 1 minute, mixing continuously. Remove from the heat and stir in the lemon juice. 5. Place the cherry sauce over the crepes and enjoy with a topping of the whipped topping.

102

Cherry Cream Cheese Crepes

Buckle

Prep Time: 25 mins

Crepes

Total Time: 25 mins Servings per Recipe: 12 Calories 81.0 Fat 2.2g Cholesterol 36.2mg Sodium 133.7mg Carbohydrates 11.3g Protein 3.9g

Ingredients 2 C. skim milk 1/2 C. whole wheat flour 1/2 C. all-purpose flour 2 eggs 1 tbsp. honey 1 tbsp. vegetable oil 1/2 tsp. salt

1/4 tsp. butter

Directions 1. 2. 3. 4. 5. 6.

In a food processor, add all ingredients except the butter and pulse until well combined. In a frying pan, add butter over medium heat and cook until melted. Place about 3-4 tbsp. of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. Enjoy.

Buckle Crepes

103

EUROPEAN

Currant Crepes

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 1509.1 Fat 31.9g Cholesterol 694.2mg Sodium 581.9mg Carbohydrates 263.7g Protein 48.3g

Ingredients 1 C. all-purpose flour 1 pinch salt 3 eggs 1 3/4 C. milk peanut oil, for pan frying

6 tbsp. dried currants 1/2 C. sugar 2 lemons, juice of

Directions 1. In a bowl, add the flour, salt, milk and eggs and with an electric mixer, beat on medium speed until well combined. 2. Grease a crepe with the oil and place over medium heat until heated through. 3. Place about 3 tbsp. of the mixture and tilt the pan to spread in a thin layer. 4. Spread about 1/2 tbsp. of the currants on top and cook until golden brown. 5. Carefully, change the side and cook until golden brown. 6. Repeat with the remaining mixture. 7. Arrange the crepes onto a platter. 8. Sprinkle each crepe with the sugar and then, drizzle with the lemon juice. 9. Carefully, roll each crepe and enjoy.

106

European Currant Crepes

Chopped

Chicken Crepes

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 195.3 Fat 6.6g Cholesterol 62.7mg Sodium 518.6mg Carbohydrates 26.6g Protein 6.9g

Ingredients Crepes 3/4 C. flour 1 C. milk 1 egg 1/2 tsp. salt Filling 1 onion, chopped fine 1 tbsp. butter 1 C. broth

pepper nutmeg 1/2 lb. leftover meat or chicken chopped 2 tbsp. flour 1 tbsp. finely chopped parsley

Directions 1. For crepes: in a bowl, add all the ingredients and beat until well combined. 2. Keep aside for about 30 minutes. 3. Place a lightly greased frying pan over medium heat until heated through. 4. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer. 5. Cook until golden brown from both sides. 6. Repeat with the remaining mixture. 7. In a skillet, add the butter and cook until melted. 8. Add the onion and stir fry for about 4-5 minutes. 9. Add the chicken, 1/2 C. of the broth and seasonings and stir to combine. 10. In a bowl, dissolve the flour into the remaining broth until smooth. 11. Add the flour mixture into the chicken mixture, stirring continuously. 12. Stir in the parsley and remove from the heat. 13. Place the chicken mixture onto each crepe evenly. 14. Carefully, roll each crepe and enjoy with a garnishing of the parsley. Chopped Chicken Crepes

107

CREPE

Parmigiana

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 383.4 Fat 19.6g Cholesterol 56.4mg Sodium 1106.4mg Carbohydrates 35.1g Protein 18.9g

Ingredients 1 lb. eggplant, peeled and cut into 8 (1/4-inch) slices oil 8 tsp. dried basil salt & pepper, to taste 1 (26 oz.) jars marinara sauce 6 oz. fresh Baby Spinach

1 tbsp. water 15 oz. ricotta cheese 1/2 C. Italian cheese blend, plus 8 tbsp. Italian cheese blend, divided

Directions 1. Set the broiler of your oven. 2. Coat all eggplant slices with the oil and sprinkle with 1 tsp. of the basil, salt and pepper. 3. Cook the eggplant slices under broiler for about 5 minutes. 4. Now, set your oven to 400 degrees F. 5. In a microwave-safe bowl, add the water and spinach and microwave for about 3 minutes. 6. Drain the spinach and rinse with very cold water. 7. Drain very well and transfer into a bowl. 8. Place about 1/4 C. of mixture onto each eggplant slice roll like a jelly-roll style. 9. Add 1/2 C. Italian blend cheese and ricotta cheese and mix until well combined. 10. In the bottom of a 9x13-inch baking dish, place 1 C. of the marinara sauce evenly. 11. Arrange the eggplant rolls over marinara and top wit the remaining sauce. 12. Place about 1 tbsp. of the Italian cheese over each eggplant roll. 13. Cover the baking dish and cook in the oven for about 10 minutes. 14. Uncover and cook in the oven for about 3 minutes more.

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Crepe Parmigiana

Indian

Samosa Crepes

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 556.2 Fat 22.3g Cholesterol 163.9mg Sodium 681.1mg Carbohydrates 49.1g Protein 38.6g

Ingredients 1 lb. cooked chicken, sliced 1 large potato, diced and boiled 3/4 C. all-purpose flour 1 C. milk 1 beaten egg salt & pepper nonstick spray coating 1 large onion, finely sliced 2 garlic cloves, minced 1 tsp. light brown sugar

2 -3 tsp. curry powder 1 tsp. turmeric 1 (10 3/4 oz.) cans condensed cream of mushroom soup 1/4 C. milk cilantro yogurt 2 tbsp. melted butter

Directions 1. For the crepes: in a food processor, add the flour, butter, egg, 1 C. of the milk, salt and pepper and pulse until well combined. 2. Place a greased frying pan over medium heat until heated through. 3. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer. 4. Cook until golden brown from one side. Transfer the crepe onto a plate. 5. Repeat with the remaining mixture. For filling: place a greased pot over medium heat until heated through. 6. Add the garlic and onion and cook for about 4-5 minutes, mixing occasionally. 7. Add the brown sugar, curry powder and turmeric and stir fry for about 1 minute. Add 3 tbsp. of the milk and condensed soup and stir to combine. 8. Stir in the potato and chicken and remove from the heat. In a bowl, add about 3/4 C. of the soup mixture and refrigerate, covered to chill. 9. Arrange the cooked crepes onto a smooth surface, browned side downwards. 10. Place the chicken mixture onto each crepe evenly and carefully, roll to secure the filling. Indian Samosa Crepes

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11. In the bottom of a greased 13x9x2-inch baking dish, arrange the rolled crepes. Cover the baking dish and refrigerate for about 4-20 hours. 12. Set your oven to 350 degree F. 13. Stir the reserved soup mixture well and lace over the crepes evenly. 14. Cover the baking dish and cook in the oven for about 30 minutes. 15. Enjoy hot.

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How to Make

Crepe Cake

Prep Time: 5 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 696.8 Fat 31.3g Cholesterol 168.5mg Sodium 505.2mg Carbohydrates 95.1g Protein 15.3g

Ingredients Crepes 3 C. all-purpose flour 1 tsp. baking powder 1/4 C. sugar 1/4 C. melted butter 1/3 C. cocoa powder 3/4 tsp. salt 1/2 tsp. vanilla 4 C. milk 4 eggs Glaze 3 oz. unsweetened baking chocolate

1/2 C. cocoa, sifted 1 1/4 C. sugar 1 C. hot water 3 tsp. espresso powder 1 dash salt Garnish 1/2 C. butter 1/2 C. powdered sugar cooking spray

Directions 1. For the crepe: in a food processor, add all the ingredients and pulse until well combined and smooth. 2. Transfer the mixture into a bowl and place in the fridge for about 1 hour. 3. For the glaze: in a bowl, add the espresso powder and water and mix until well combined. 4. In a pot, add the chocolate over medium-low heat and cook until melted. 5. Add the espresso mixture, cocoa powder, sugar and salt and beat until smooth. 6. Bring to a boil, stirring continuously. 7. Remove from the heat and transfer the glaze into a bowl. 8. Place in the fridge until using. 9. Place a lightly greased crepe pan over medium heat until heated through. 10. Place desired amount of the mixture and tilt the pan to spread in a thin layer. How to Make Crepe Cake

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11. Cook until golden brown from both sides. 12. Repeat with the remaining mixture. 13. Arrange 1 crepe over a plate. 14. Place glaze over the crepe evenly in a thin layer and top with another crepe. 15. Place the butter over second crepe evenly in a thin layer and top with another crepe. 16. Dust the third crepe with the powdered sugar. 17. Repeat these layers in the same way, ending with a bare crepe. 18. Place the remaining glaze over the top crepe evenly. 19. With a sharp knife, cut the stack into slices and enjoy.

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Country

Picnic Crepes

Prep Time: 18 mins Total Time: 30 mins Servings per Recipe: 4 Calories 224.1 Fat 10.6g Cholesterol 127.1mg Sodium 139.5mg Carbohydrates 23.8g Protein 7.5g

Ingredients 2 eggs, slightly beaten 1 C. whole milk 1 tsp. vanilla 1 tbsp. melted butter 1/2 C. flour, plus 2 tbsp. flour 1 1/2 tbsp. cocoa 1 1/2 tbsp. sugar 1 dash salt

1 tbsp. butter cherry pie filling sweetened whipped cream chocolate syrup chocolate shavings/curls mint sprig

Directions 1. In a bowl, add the flour, sugar, cocoa and salt and mix well. 2. In another bowl, add the melted butter, milk, eggs and vanilla and beat until well combined. Add the flour mixture and beat until well combined and smooth. 3. Cover the bowl and place in the fridge for about 3 hours. 4. Remove from the fridge and stir the mixture well. 5. Lightly greased a frying pan with a little oil and place over medium-high heat until heated through. 6. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. 7. Cook for about 1-2 minutes, flipping once half way through. 8. Repeat with the remaining mixture. 9. Place about 2-3 tbsp. of the cherry pie filling onto the center of each crepe. 10. Carefully, roll each crepe tightly. Divide the crepes onto serving plates. 11. Top each crepe with the whipped cream, extra cherry pie filling and chocolate syrup. 12. Enjoy with a garnishing of the chocolate curls and mint sprigs. Country Picnic Crepes

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DANISH

Crepes

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 1 Calories 109.3 Fat 4.7g Cholesterol 45.7mg Sodium 120.3mg Carbohydrates 15.1g Protein 2.0g

Ingredients Crepe 3 eggs 3/4 C. milk 2 tbsp. granulated sugar 1/2 tsp. salt 6 -8 tbsp. flour Filling 2 large tart apples

1/2 tsp. cinnamon 4 tbsp. granulated sugar 1 tsp. lemon juice 1/3 C. butter 1/3 C. sugar 1/3 C. breadcrumbs

Directions 1. For the filling: in a pan, add the apples, lemon juice, sugar and cinnamon and cook until tender. Remove from the heat and with a potato masher, mash the apples slightly until an applesauce like mixture is formed. 2. Keep aside to cool. Set your oven to 350 degrees F before doing anything else and grease a baking dish. For the crepes: in a bowl, add the flour, sugar and salt and mix well. In another bowl, add the eggs and beat well. 3. Add the flour mixture and mix until well combined. Add the milk and beat until well combined. Place a greased crepe pan over medium heat until heated through. Place desired amount of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from bottom and firm on top. Transfer the crepe onto a plate. Repeat with the remaining mixture. 4. Place the apple mixture onto the center of each crepe. Carefully, roll each crepe. In a bowl, add the butter, breadcrumbs and sugar and mix until a crumbly mixture forms. In the bottom of the prepared baking dish, arrange the crepes and coat with the melted butter generously. 5. Top with the breadcrumb mixture evenly. Cook in the oven for about 20 minutes. Enjoy. 116

Danish Crepes

5-Star

Crepe Tiramisu

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 173.9 Fat 8.0g Cholesterol 80.3mg Sodium 37.5mg Carbohydrates 18.7g Protein 5.2g

Ingredients 4 prepared crepes, warmed 4 ladyfingers 1 C. brewed coffee 1 fluid oz. brewed espresso 1 tsp. Splenda granular 1 tsp. pure vanilla extract 1/4 tsp. almond extract 1 C. sugar-free Cool Whip 4 tbsp. sugar-free chocolate syrup 1 tsp. unsweetened cocoa powder 4 fresh cherries, with stems, remove pits 4 tbsp. sliced almonds

Filling 8 oz. mascarpone cheese, room temp 1/4 C. sugar-free Cool Whip, thawed 2 tbsp. sugar-free chocolate syrup 1 tsp. pure vanilla extract 1/4 tsp. almond extract

Directions 1. For the filling: in a bowl, add all the ingredients and beat until well combined. 2. Transfer the mixture into a bowl and place in the fridge for about 1 hour. 3. In a bowl, add the espresso, coffee, Splenda and both extracts and mix until well combined. 4. Place the filling mixture onto the center of each crepe evenly. 5. Coat each Lady Finger with the coffee mixture evenly to soak slightly. 6. Place 1 Lady Finger on top of the filling over each crepe. 7. Carefully, roll each crepe. 8. Arrange the crepes onto serving plates, seam side down and drizzle each with the chocolate syrup evenly. 9. Place the Cool Whip onto each crepe, followed by the almonds. 10. Garnish with fresh cherries and enjoy with a dusting of the cocoa powder. 5-Star Crepe Tiramisu

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SEATTLE

Mushroom Asiago Crepes

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 136.2 Fat 4.1g Cholesterol 110.0mg Sodium 76.7mg Carbohydrates 18.0g Protein 7.3g

Ingredients Crepes 2 eggs 1/2 C. all-purpose white flour 1/2 C. milk 1 tbsp. water 1 1/2 tsp. cayenne, peppers ground Filling 1 medium tomatoes, chopped 6 tbsp. cooking onions, chopped

8 tbsp. white mushrooms, chopped 1/4 tsp. mace, ground salt & pepper 4 C. spinach, fresh, chopped, firmly pressed 2 slices turkey bacon, fried, crumbled 8 tbsp. Asiago cheese, grated

Directions 1. For the crepes: in a bowl, add all the ingredients and beat until well combined. Place a lightly greased frying pan over medium-high heat until heated through.Place about 3 tbsp. of the mixture and tilt the pan to spread in a thin layer. Cook for about 1 1/2 minutes, flipping once after 1 minute. 2. Repeat with the remaining mixture. Meanwhile, for the filling: place a lightly greased skillet over medium-high heat until heated through. 3. Add the mushroom, onion and tomato and stir fry for about 4-6 minutes. Add the mace, salt and pepper and stir to combine. 4. Add the spinach and stir fry for about 3 minutes. Stir in the bacon and remove from the heat. Set your oven to 375 degrees F. Put about 2 1/2 tbsp. of the filling mixture onto 1 edge of each crepe. 5. Carefully, roll each crepe. In the bottom of a baking dish, arrange the crepes and keep aside for about 10 minutes. Top the crepes with the Asiago cheese and cook in the oven for about 10 minutes. 6. Enjoy warm. 118

Seattle Mushroom Asiago Crepes

Brenda’s

Best Crepes

Prep Time: 40 mins Total Time: 50 mins Servings per Recipe: 12 Calories 261.6 Fat 8.0g Cholesterol 75.0mg Sodium 33.6mg Carbohydrates 46.1g Protein 2.3g

Ingredients Curd 1/3 C. unsalted butter 1 (12 oz.) Apricot Preserves 4 large egg yolks, slightly beaten 1 tsp. fresh lemon juice 1/16 tsp. salt 1/2 C. frozen extra creamy whipped topping, thawed Crepes

6 (9 inch) ready-to-use crepes 1 (28 oz.) cans sliced peaches, sliced caramel-swirl ice cream, with caramel swirl 1 (12 oz.) jars Smucker's® Orchard's Finest® Northwest Triple Berry Preserves, warmed 1/3 C. sliced almonds, toasted

Directions 1. For the curd: in a pot, place the butter over medium heat until melted. 2. Add the egg yolks, preserves, lemon juice and salt and beat until well combined. Cook for about 7-8 minutes, mixing continuously. 3. Remove from the heat and transfer the mixture into a bowl. 4. Keep aside to cool. 5. Add the whipped topping and with an electric mixer, beat on medium speed until smooth. 6. Cover the bowl and refrigerate to chill completely. 7. Place a dry frying pan over medium heat until heated through. 8. Add the almonds and cook until toasted, shaking the pan frequently. 9. Place 1/3 C. of the curd over each crepe evenly. 10. Cut each crepe in half and carefully, fold in half. 11. Divide the crepes onto serving plates and top each with peach slices, followed by the ice cream and berry preserves. 12. Enjoy with a sprinkling of the almonds. Brenda’s Best Crepes

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HAWAIIAN

Honey Crepes

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 1 Calories 403.4 Fat 8.2g Cholesterol 64.7mg Sodium 233.0mg Carbohydrates 78.8g Protein 8.5g

Ingredients 95 g all-purpose flour, gluten-free 120 ml water 60 ml milk 1 egg 1 tbsp. coconut oil 1/4 tsp. salt 1 nonstick cooking spray 500 g mangoes, ripe, peeled, pitted and 1/2-inch cubes

1 stick cinnamon 2 tbsp. instant coffee powder, black, instant, dissolved in 2 tbsp. hot water 2 tbsp. lemon juice 3 tbsp. coconut sugar crystals 2 tbsp. honey

Directions 1. 2. 3. 4. 5. 6.

For the crepes: in a bowl, add all the ingredients and beat until well combined. Place a lightly greased frying pan over medium-high heat until heated through. Place about 80 ml of the mixture and tilt the pan to spread in a thin layer. Cook for about 1 1/4 minutes, flipping once after 45 seconds. Repeat with the remaining mixture. For the filling: in a nonstick pot, add all the ingredients over low heat and cook for about 15-20 minutes. 7. Place the filling onto the center of each crepe evenly. 8. Carefully, fold each crepe and enjoy.

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Hawaiian Honey Crepes

Savory

Apricot Crepes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 1350.9 Fat 66.6g Cholesterol 872.1mg Sodium 1030.1mg Carbohydrates 135.4g Protein 49.9g

Ingredients 1 C. all-purpose flour 1 tbsp. sugar 1/4 tsp. salt 2 tsp. sugar 1 1/2 C. whole milk 4 eggs

3 tbsp. unsalted butter, melted 1 tbsp. smooth cashew butter 1 tbsp. apricot fruit spread 1/4 tsp. almond extract

Directions 1. 2. 3. 4. 5. 6. 7.

In a food processor, add all the ingredients and pulse until well combined. Transfer the mixture into a bowl and place in the fridge for about 20-25 minutes. Place a lightly greased frying pan over medium-high heat until heated through. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. Enjoy warm.

Savory Apricot Crepes

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ROASTED

Ricotta Crepes

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 6 Calories 485.1 Fat 38.5g Cholesterol 140.1mg Sodium 341.8mg Carbohydrates 15.2g Protein 22.1g

Ingredients Crepes 3 eggs 3 C. plain flour 3 and 3/4 C. of milk pinch of salt butter 1 -2 chicken breast fillet, chopped, small pieces

2 C. tomato puree 300 ml cooking cream 3 -4 tbsp. tomato paste 750 g fresh ricotta 120 g Baby Spinach 2 tsp. vegetable Vegeta 1 C. grated cheddar cheese

Directions 1. For the crepes: in a bowl, add the flour, milk, eggs and salt and mix until well combined. Place in the fridge for about 30 minutes. 2. Lightly grease a crepe pan and place over medium heat until heated through. Place desired amount of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. 3. Repeat with the remaining mixture. Set your oven to 350 degrees F. 4. For the filling: in a lightly greased pan, add the chicken and sear until done completely. Add the cream, tomato puree and tomato paste and cook for about 2-3 minutes. Add the Vegeta and stir to combine well. 5. With a slotted spoon, transfer the chicken pieces onto a plate, leaving the sauce in the pan. In the bowl of the chicken, add the spinach and ricotta and mix well. Place the chicken mixture onto each crepe evenly. 6. Carefully, roll each crepe. 7. In the bottom of a baking dish, arrange the crepes and top with the reserved sauce evenly, followed by the cheddar cheese. 8. Cook in the oven until cheese begins to crisp. Enjoy hot. 122

Roasted Ricotta Crepes

Mascarpone

Fruit Crepes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 180.6 Fat 8.2g Cholesterol 1.7mg Sodium 99.4mg Carbohydrates 27.0g Protein 1.3g

Ingredients 6 crepes 1/3 C. vanilla yogurt 4 oz. mascarpone cheese, softened 2 tbsp. splenda artificial sweetener 1 1/2 tsp. vanilla 1 C. blueberries 1/8 C. chopped pecans 3 medium bananas, 1/2-inch thick slices

crosswise 1/4 C. brown sugar 1/2 tsp. cinnamon 1/4 C. margarine, melted 2 tsp. lemon juice whipped cream

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a bowl, add the cinnamon and brown sugar and mix well. In the bottom of a casserole dish, arrange the banana slices. Drizzle the banana slices with the margarine and lemon juice and dust with the cinnamon sugar. 5. Cook in the oven for about 20 minutes. 6. Meanwhile, for the filling: in a bowl, add the mascarpone cheese and vanilla yogurt and beat until smooth. 7. Add the pecans, Splenda and vanilla and stir to combine well. 8. Place the yogurt mixture onto each crepe evenly and top with the blueberries. 9. Carefully, roll each crepe. 10. Remove the bananas from the oven. 11. Place the bananas mixture over the crepes evenly. 12. Enjoy with a topping of the whipped cream. Mascarpone Fruit Crepes

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TUSCAN

Crepes

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 168.8 Fat 4.0g Cholesterol 158.6mg Sodium 93.0mg Carbohydrates 24.1g Protein 7.9g

Ingredients 3 eggs 1 C. water 1 C. flour 1 pinch salt

vegetables or olive oil

Directions 1. In a food processor, add all the ingredients except the oil and pulse until well combined. 2. Lightly grease a frying pan with the oil and place over medium-high heat until heated through. 3. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. 4. Cook until golden brown from both sides. 5. Repeat with the remaining mixture. 6. Enjoy warm.

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Tuscan Crepes

September

Apple Crepes

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 559.1 Fat 22.1g Cholesterol 131.1mg Sodium 96.4mg Carbohydrates 87.8g Protein 7.8g

Ingredients 1 C. whole milk 2 large eggs 1 C. flour 1/4 C. unsalted butter, melted 2 tbsp. icing sugar 1/4 C. unsalted butter for cooking crepe Filling 2 tbsp. unsalted butter 6 golden delicious apples, peeled, cored and sliced

2 tsp. ground cinnamon 1/4 tsp. nutmeg 2/3 C. honey 1/3 C. apple cider 1 tbsp. butter 1 pint vanilla ice cream

Directions 1. For the crepes: in a food processor, add all the ingredients and pulse until well combined. Place in the fridge until using. 2. For the filling: in a skillet, add 2 tbsp. of the butter over medium-high heat and cook until melted. Add the apples and cook for about 5 minutes, stirring occasionally. 3. With a slotted spoon, place the apples into a bowl. 4. In the same pan, add the remaining butter, apple cider, honey, cinnamon and nutmeg and cook until slightly thick, stirring frequently. 5. Remove from the heat and place the honey sauce over the apples. 6. Stir the mixture well and with a foil, cover the bowl to keep warm. 7. Place a lightly greased crepe pan over medium heat until heated through. 8. Place desired amount of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. 9. Place the apple filling onto half of each crepe and top with the ice cream. 10. Carefully, fold crepe over the filling and enjoy. September Apple Crepes

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ORIENTAL

Glazed Chicken Crepes

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 4 Calories 447.0 Fat 17.7g Cholesterol 196.1mg Sodium 693.7mg Carbohydrates 39.4g Protein 31.4g

Ingredients 3/4 C. plain flour salt 1 C. milk 2 eggs 2 tbsp butter 1/2 C. Hoisin sauce

2 1/2 C. cooked chicken 1 cucumber 6 green onions

Directions 1. 2. 3. 4. 5. 6.

For the crepes: in a bowl, add the eggs and milk and beat well. In another bowl, sift together the flour and pinch of salt. With your hands, make a well in the center of the flour mixture. In the well, add the egg mixture and mix until well combined. With a plastic wrap, cover the bowl and keep aside for about 15 minutes. Lightly grease a frying pan with some butter and place over medium heat until heated through. 7. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer. 8. Cook for about 3 minutes, flipping once after 2 minutes. 9. Repeat with the remaining mixture. 10. Place the sauce over each crepe and top with the chicken, followed by the cucumber and onion. 11. Carefully, roll each crepe and enjoy.

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Oriental Glazed Chicken Crepes

Crepes

Prep Time: 10 mins

of Quinoa

Total Time: 30 mins Servings per Recipe: 1 Calories 28.4 Fat 0.8g Cholesterol 31.0mg Sodium 21.2mg Carbohydrates 3.0g Protein 1.8g

Ingredients 1/3 C. quinoa flour 1/4 C. brown rice flour 2 tsp. cornstarch 2 large eggs

2 egg whites 1 C. almond milk

Directions 1. 2. 3. 4. 5. 6. 7.

In a bowl, add the cornstarch and flours and mix well. Add the almond milk, eggs and egg whites and beat until well combined and smooth. Place a lightly greased frying pan over medium-high heat until heated through. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer. Cook for about 1 1/2 minutes, flipping once after half way through. Repeat with the remaining mixture. Enjoy warm.

Crepes of Quinoa

129

CAFÉ

Crepes

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 239.4 Fat 10.6g Cholesterol 116.8mg Sodium 357.4mg Carbohydrates 26.8g Protein 8.4g

Ingredients 2 large eggs 1 C. milk 2 tbsp. unsalted butter, melted and cooled slightly 1 C. flour 1/2 tsp. salt Optional Fillings Greek yogurt

light whipped topping seasonal berries peanut butter honey banana nutella

Directions 1. In a bowl, add the flour and salt and mix well. 2. In a bowl, add the eggs and with a wire whisk, beat well. 3. Add the milk and beat well. 4. Add the melted butter and beat well. 5. Add the flour mixture and beat until smooth. 6. Keep aside for about 30 minutes. 7. Place a nonstick frying pan over medium heat until heated through. 8. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. 9. Cook until golden brown from both sides. 10. Repeat with the remaining mixture. 11. Enjoy warm with the filling of your favorite condiments.

132

Café Crepes

Pittsburgh

Mushroom Crepes

Prep Time: 24 hrs Total Time: 24 hrs 30 mins Servings per Recipe: 1 Calories 735.6 Fat 51.1g Cholesterol 413.0mg Sodium 1452.7mg Carbohydrates 39.7g Protein 29.0g

Ingredients Crepe Batter 2 C. milk 1 tbsp. sugar 1 tsp. salt 3 tbsp. butter, melted 1/2 C. buckwheat flour 3/4 C. flour 3 eggs

Fillings 1/2 lb. turkey bacon 1/2 C. mushroom 4 eggs 1/2 C. cheese, grated

Directions 1. For the crepes: in a bowl, add all the ingredients and beat until well combined. 2. Place in the fridge overnight. 3. Remove from the fridge and keep aside at room temperature for about 30 minutes before cooking. 4. Meanwhile, heat a skillet and cook the bacon for about 4-5 minutes. 5. Add the mushrooms and cook for about 6-7 minutes. 6. In a lightly greased frying pan, cook the eggs until scrambled. 7. Place a lightly greased frying pan over medium-high heat until heated through. 8. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. 9. Cook until golden brown from both sides. 10. Transfer the crepe onto a plate. 11. Immediately, place some bacon mixture and eggs onto the crepe. 12. Carefully, roll the crepe and immediately top with a little cheese. 13. Repeat with the remaining crepe mixture, bacon mixture and cheese. 14. Enjoy. Pittsburgh Mushroom Crepes

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ALMOND

Oat Crepes

Prep Time: 5 mins Total Time: 6 mins Servings per Recipe: 4 Calories 94.2 Fat 2.5g Cholesterol 52.8mg Sodium 17.8mg Carbohydrates 13.0g Protein 4.8g

Ingredients 1 egg 1/2 C. oats 1/2 C. almond milk

Directions 1. 2. 3. 4. 5. 6. 7.

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In a food processor, add the oats and pulse until ground finely. In a bowl, add the oat flour, almond milk and egg and beat until well combined. Place a lightly greased crepe pan over medium heat until heated through. Place desired amount of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. Enjoy warm.

Almond Oat Crepes

Polynesian

Prep Time: 10 mins

Crepe Glaze

Total Time: 25 mins Servings per Recipe: 10 Calories 330.3 Fat 0.3g Cholesterol 0.0mg Sodium 1.8mg Carbohydrates 84.8g Protein 0.8g

Ingredients 1 1/2 quarts mangoes, chunks 3 1/2 C. sugar 1 quart roasted pecan

1/4 C. water

Directions 1. 2. 3. 4. 5.

In a heavy-bottomed pan, add the water, mangoes and sugar and cook until boiling. Set the heat to low and cook for about 10-15 minutes, mixing frequently. Stir in the nuts and remove from the heat. Keep aside to cool completely. Fill your crepes with the sauce and enjoy.

Polynesian Crepe Glaze

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