Breakfast Recipes: A Classical Breakfast Cookbook for Beginners [2 ed.] 9798645705008

Citation preview

Breakfast Recipes A Classical Breakfast Cookbook for Beginners

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Apple Cinnamon Pancakes 9 Peanut Butter Chocolate Pancakes 12 Chicken Pancakes 13 True Tuscan Pancakes 14 Buckwheat Buttermilk Pancakes 15 Almond Amaranth Pancakes 16 Pancakes in Scotland 17 Buttermilk Oat Pancakes 18 Wednesday’s Breakfast Pancakes 19 December’s German Pancakes 22 How to Make a Pancake 23 Country Cottage Waffles 24 Banana Waffles with Extras 25 Sweetened Flax Waffles 27 Victorian Waffles 28 Yam Waffles 29

Twin City Waffles 32 Light Oat Waffles 33 Vegan Almond Waffles 34 Crispy Waffles 101 35 How to Make a Liege Waffle 36 July’s Zesty Waffles 37 Apple, Walnuts, and Pumpkin Waffles 38 Florida Duplex Waffles with Vanilla Syrup 39 Waffles Stockholm 42 Gingery Pumpkin Waffles 43 Willie Mae’s Buttermilk Waffles 44 Rochester Lemon Waffles 45 Spelman Seltzer Waffles 46 London Butterscotch Waffles 47 Southern California Inspired Walnut and Vanilla Muffins 48 Canadian French Toast 49 November Sweet Potato Appetizer 52 Parfaits for July 53

Country Windmill Peach and Honey Crisps 54 Homemade and Conventional Granola Bars 55 Blackberry Banana Delight 56 Healthy Fruit and Granola Bowl 57 Hubby’s Favorite Crepes 60 Shrimp Crepes 61 Eastern European Crepes 63 Hot Spanish Chicken Crepes 65 Ginger Sesame Crepes 67 Fruity Cottage Crepes 70 Classical Bread from France 72 Naan 73 Easy Cinnamon Rolls 74 Rolls for Dinner-Time 75 Maggie’s Easy Pretzels 76 Parmesan Poppers 77 Cranberry Bread 78 Easy Portuguese Bread 79

Classical French Style Bread 82 Portuguese Bread 83 Dijon Crème Scramble 84 Creamy Baked Eggs 85 Stockholm Scramble 86 Mesa Meets Kerala Stuffed Eggs 87 Buttery Hard-Boiled Toast 88 Birmingham Sandwiches 89 Backroad Scramble 92 Maria’s Versatile Muffins 93 4-Ingredient Eggs Benedict 94 Artisanal Handmade Pasta 95 House Fried Rice 96 Asiago Egg Soufflé 97 Mennonite Pickled Eggs 98 Ivy League Fried Eggs 99 Venice Beach Brunch 102 Scotch Eggs 101 103

Winnebago Morning Wraps 104 London Tart Pie Shell 105 Complex Toast 106 Dante’s Tomato and Garlic Eggs 107

Apple Cinnamon

Prep Time: 15 mins

Pancakes

Total Time: 30 mins Servings per Recipe: 2 Calories 654 kcal Fat 28.4 g Carbohydrates 86g Protein 16.6 g Cholesterol 421 mg Sodium 525 mg

Ingredients 3 tbsp butter 1 large apple, cored and sliced 1/2 C. white sugar, divided 2 tsp ground cinnamon 4 eggs 1/3 C. milk 1/3 C. all-purpose flour

1 tsp baking powder 1 tsp vanilla extract 1 pinch salt

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In an oven proof skillet, melt the butter on medium heat. 3. Add the apple slices, 1/4 C. of the sugar and cinnamon and cook, stirring for about 5 minutes. 4. Meanwhile in a large bowl, add the eggs, milk, flour, remaining 1/4 C. of the sugar, baking powder, vanilla extract and salt and beat till smooth. 5. Place the mixture over the apple slices evenly. 6. Cook in the oven for about 10 minutes. 7. Remove from the oven and run a spatula around the edges of the pancake to loosen. 8. Invert the skillet over a large plate and serve. 

Apple Cinnamon Pancakes

9

PEANUT BUTTER

Chocolate Pancakes

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 484 kcal Fat 23.4 g Carbohydrates 58.2g Protein 13.5 g Cholesterol 77 mg Sodium 737 mg

Ingredients 1 1/4 C. all-purpose flour 1 tbsp baking powder 1/2 tsp salt 2 tbsp brown sugar 1 1/2 C. milk 1 egg, beaten

3 tbsp butter, melted 1 tsp vanilla extract 1/4 C. peanut butter 1/4 C. chocolate chips 1 ripe banana, diced

Directions 1. In a bowl, mix together the flour, baking powder, salt and brown sugar. 2. In another bowl, add the egg and milk and beat till well combined. 3. Add the peanut butter and stir till smooth. 4. Add the milk mixture into the flour mixture and mix till just moistened. 5. Add the melted butter and vanilla extract and beat to combine. 6. Gently fold in the chocolate chips and diced banana. 7. Heat a large nonstick skillet on medium heat. 8. Add about 1/4 C. of the mixture into the skillet and cook for about 2 minutes. 9. Flip and cook for about 2-3 minutes. 10. Repeat with the remaining mixture.

12

Peanut Butter Chocolate Pancakes

Chicken

Prep Time: 6 mins

Pancakes

Total Time: 21 mins Servings per Recipe: 4 Calories 321 kcal Fat 17.8 g Carbohydrates 9.6g Protein 29.1 g Cholesterol 116 mg Sodium 441 mg

Ingredients 1 lb. skinless, boneless chicken breast meat - finely chopped 1/2 medium onion, finely chopped 3 tbsp mayonnaise 1 egg, lightly beaten 1/3 C. all-purpose flour salt and pepper to taste

2 tbsp vegetable oil

Directions 1. In a large bowl, add the chicken, onion, mayonnaise, egg, flour, salt and pepper and mix till well combined. 2. In a skillet, heat the oil on medium heat. 3. Add about 1/4 C. of the chicken mixture into the skillet and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot. 

Chicken Pancakes

13

TRUE TUSCAN

Pancakes

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 350 kcal Fat 24.9 g Carbohydrates 15g Protein 16.7 g Cholesterol 61 mg Sodium 681 mg

Ingredients 3/4 C. baking mix (such as Bisquick (R)) 1/3 C. water 1 (8 oz.) package Cheddar cheese, shredded 5 tsp prepared pesto

Directions 1. Heat a greased griddle. 2. In a bowl, add the baking mix, water, Cheddar cheese and pesto and mix till well combined. 3. Add about 1/4 C. of the mixture into the griddle and cook for about 2-3 minutes per side. 4. Repeat with the remaining mixture. 

14

True Tuscan Pancakes

Buckwheat

Buttermilk Pancakes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 196 kcal Fat 5.8 g Carbohydrates 25.7g Protein 9.1 g Cholesterol 57 mg Sodium 444 mg

Ingredients 1 C. buckwheat flour 1 1/2 tsp white sugar 1 tsp baking powder 1/4 tsp salt 1/4 tsp baking soda 1 1/4 C. buttermilk 1 large egg, beaten

1/4 tsp vanilla extract 1 tbsp unsalted butter

Directions 1. In a bowl, mix together the buckwheat flour, sugar, baking powder, salt and baking soda. 2. In another bowl, add the buttermilk, egg and vanilla extract and beat till well combined. 3. Add the flour mixture into the buttermilk mixture and beat till the mixture becomes thick and smooth. 4. Keep the mixture aside for about 5 minutes. 5. In a griddle, melt the butter on medium heat. 6. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 7. Flip and cook for about 2-3 minutes. 

Buckwheat Buttermilk Pancakes

15

ALMOND

Amaranth Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 273 kcal Fat 3.9 g Carbohydrates 50.9g Protein 8.6 g Cholesterol 46 mg Sodium 185 mg

Ingredients 1/2 C. rice flour 1/2 C. sorghum flour 1/2 C. amaranth 1 tsp baking powder 1 tsp ground cinnamon 1 C. almond milk

1/2 C. unsweetened applesauce 1 egg cooking spray

Directions 1. In a bowl, mix together the rice flour, sorghum flour, amaranth, baking powder and cinnamon. 2. Add the almond milk, applesauce and egg into flour mixture and mix till just combined. 3. Grease a griddle with cooking spray and heat on medium heat. 4. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 5. Flip and cook for about 2-3 minutes. 6. Repeat with the remaining mixture.

16

Almond Amaranth Pancakes

Pancakes

Prep Time: 15 mins

in Scotland

Total Time: 25 mins Servings per Recipe: 12 Calories 219 kcal Fat 7.4 g Carbohydrates 30.7g Protein 7.2 g Cholesterol 63 mg Sodium 515 mg

Ingredients 3 C. all-purpose flour 3 tbsp white sugar 3 tsp baking powder 1 1/2 tsp baking soda 3/4 tsp salt 3 C. buttermilk 1/2 C. milk

3 eggs 1/3 C. butter, melted

Directions 1. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. 2. In another bowl, add the buttermilk, milk, eggs and melted butter and beat till well combined. 3. Keep the both mixtures separate just before cooking. 4. Heat a lightly greased griddle on medium-high heat. 5. Add the eggs mixture into the flour mixture and mix till just combined. 6. Add about 1/2 C. of the mixture into the griddle and cook till browned from both sides. 7. Repeat with the remaining mixture. 8. Serve hot. 

Pancakes in Scotland

17

BUTTERMILK

Oat Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 207 kcal Fat 9.3 g Carbohydrates 24.6g Protein 6g Cholesterol 48 mg Sodium 605 mg

Ingredients 1/2 C. all-purpose flour 1/2 C. quick cooking oats 1 tbsp white sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

3/4 C. buttermilk 1 tsp vanilla extract 2 tbsp vegetable oil 1 egg

Directions 1. In a food processor, add the flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg and pulse till smooth. 2. Heat a lightly greased griddle on medium-high heat. 3. Add about 1/4 C. of the mixture into the griddle and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot. 

18

Buttermilk Oat Pancakes

Wednesday’s

Breakfast Pancakes

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 548 kcal Fat 29.5 g Carbohydrates 57.2g Protein 17 g Cholesterol 163 mg Sodium 1079 mg

Ingredients 1 C. whole wheat flour 2/3 C. all-purpose flour 1/3 C. wheat germ 1 1/2 tsp baking powder 1/2 tsp baking soda 2 tbsp brown sugar 1 tsp salt

5 1/3 tbsp cold unsalted butter 2 1/2 C. buttermilk 2 eggs, beaten 3 tbsp unsalted butter

Directions 1. In a food processor, add the whole wheat flour, white flour, wheat germ, baking powder, baking soda, brown sugar and salt. 2. With a knife, cut the cold butter into small pieces into the flour-mixture and mix till a sand-like mixture forms. 3. Make a well in the center of the flour mixture. 4. Add the buttermilk and eggs into the well and stir till well combined. 5. Grease a frying pan with 1 tbsp of the butter and heat on medium heat. 6. Add the desired amount of the mixture into the pan to form a 4-inch pancakes and cook till the bubbles form on the surface. 7. Flip and cook for about 2 minutes. 8. Repeat with the remaining mixture. 

Wednesday’s Breakfast Pancakes

19

DECEMBER’S

German Pancakes

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 283 kcal Fat 11 g Carbohydrates 40.7g Protein 6.8 g Cholesterol 62 mg Sodium 246 mg

Ingredients 2 eggs 2 tbsp all-purpose flour 1/4 tsp baking powder 1/2 tsp salt 1/4 tsp pepper 6 medium potatoes, peeled and

shredded 1/2 C. finely chopped onion 1/4 C. vegetable oil

Directions 1. In a large bowl, add the eggs, flour, baking powder, salt and pepper and beat till well combined. 2. Stir in the potatoes and onion. 3. In a large skillet, heat oil on medium heat. 4. Add the mixture by heaping tbsps into the skillet and press to flatten. 5. Cook for about 3 minutes per side. 6. Transfer onto paper towel lined plate to drain. 7. Repeat with the remaining mixture.

22

December’s German Pancakes

How to Make

Prep Time: 5 mins

a Pancakes

Total Time: 25 mins Servings per Recipe: 4 Calories 318 kcal Fat 11.9 g Carbohydrates 43.7g Protein 9g Cholesterol 75 mg Sodium 1119 mg

Ingredients 1 1/2 C. all-purpose flour 3 1/2 tsp baking powder 1 tsp salt 1 tbsp white sugar 3 tbsp butter, melted 1 egg 1 1/4 C. milk

cooking spray

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

In a large bowl, sift together the flour, baking powder, salt and sugar. Add the melted butter, egg and milk and beat till just combined. Keep aside the mixture for about 5 minutes. Grease a large skillet with the cooking spray and heat on medium-high heat. Add about 1/4 C. of the mixture and cook for about 2-3 minutes. Flip and cook for about 1-2 minutes. Repeat with the remaining mixture.

How to Make a Pancake

23

COUNTRY

Cottage Waffles

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 312.1 Fat 12.6g Cholesterol 94.0mg Sodium 540.3mg Carbohydrates 38.6g Protein 11.1g

Ingredients 4 tbsp unsalted butter, melted 1 3/4 C. all-purpose flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 C. cottage cheese

1 C. milk 2 large eggs 2 1/2 tbsp honey

Directions 1. Set your waffle iron and lightly, grease it. 2. In a bowl, add the flour, baking powder, baking soda and salt and mix well. 3. In another bowl, add the honey, eggs, milk and cottage cheese and beat until just combined. 4. Slowly, add the flour mixture and mix until just combined. 5. Add the butter and stir to combine. 6. Add desired amount of the mixture in waffle iron and cook as suggested by the manufacturer. 7. Repeat with the remaining mixture. 8. Enjoy warm.

24

Country Cottage Waffles

Banana

Waffles with Extras

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 1 Calories 215.8 Fat 13.0g Cholesterol 65.2mg Sodium 130.1mg Carbohydrates 22.0g Protein 3.9g

Ingredients 1/2 C. pecans, lightly toasted 1 1/2 C. flour 1/2 C. yellow cornmeal 1 tbsp baking powder 1/4 tsp salt 1 1/4 C. milk 3/4 C. unsalted butter, melted 3 large eggs, separated 2 large ripe bananas, quartered lengthwise and chopped

3 tbsp sugar 1 tbsp light brown sugar 1 small banana, sliced into discs maple syrup, warmed

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

Set your oven to 350 degrees F before doing anything else. In the bottom of a baking sheet, place the pecans in a single layer. Cook in the oven for about 10 minutes. Remove from the oven and keep aside to cool completely. After cooling, chop the pecans roughly. and set aside. In a bowl, add the cornmeal, flour, baking powder and salt and mix well. In another bowl, add the butter, milk and egg yolks and beat until well combined. 7. Gradually, add the butter mixture into the flour mixture until just combined. Gently, fold half of the banana pieces. 8. In a glass bowl, add the egg whites and with an electric mixer, beat on medium speed until fluffy. 9. Now, beat on high speed until firm peaks form. 10. Add both sugars and beat until stiff. 11. Gently, fold the whipped egg whites into the flour mixture. Banana Waffles with Extras

25

12. Set your waffle iron and lightly, grease it. 13. Add desired amount of the mixture in waffle iron and cook for about 6 minutes. 14. Repeat with the remaining mixture. 15. Enjoy warm with a topping of the banana slices, pecans and maple syrup.

26

Sweetened

Prep Time: 20 mins

Flax Waffles

Total Time: 20 mins Servings per Recipe: 1 Calories 125.4 Fat 5.6g Cholesterol 38.4mg Sodium 182.0mg Carbohydrates 14.8g Protein 4.5g

Ingredients 1 1/2 C. whole wheat flour 1 1/2 C. white flour 1/2 tsp powdered stevia 6 tsp baking powder 4 tbsp flax seeds

1/2 tsp salt 4 eggs 3 C. milk 1/4 C. olive oil

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

In a bowl, add the flours, flax seed, stevia, baking powder and salt. In another bowl, add the remaining ingredients and beat until well combined. Add the flour mixture and mix until just combined. Add 3/4 C. of the mixture in waffle iron and cook as suggested by the manufacturer. Repeat with the remaining mixture. Enjoy warm.

Sweetened Flax Waffles

27

VICTORIAN

Waffles

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 1 Calories 165.2 Fat 5.7g Cholesterol 0.0mg Sodium 238.0mg Carbohydrates 24.4g Protein 4.7g

Ingredients 1 1/2 C. white flour 1 1/2 C. whole wheat flour 1/4 C. flax seed 2 tbsp sugar 1 tbsp baking powder 1 tsp salt

3 C. soy milk 1 large banana, mashed 1/4 C. canola oil 2 tsp vanilla extract

Directions 1. 2. 3. 4. 5.

In a bowl, add the flours, flax seed, sugar, baking powder and salt. In another bowl, add the remaining ingredients and beat until well combined. Add the flour mixture and with a hand mixer, beat on a low setting well combined. Heat a waffle iron and spray with oil. Add desired amount of the mixture in waffle iron and cook as suggested by the manufacturer. 6. Repeat with the remaining mixture. 7. Enjoy warm.

28

Victorian Waffles

Yam

Waffles

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 141.6 Fat 4.6g Cholesterol 31.6mg Sodium 157.6mg Carbohydrates 20.7g Protein 4.8g

Ingredients 1 C. whole wheat flour 1 C. all-purpose flour 4 tsp baking powder 1/2 tsp cinnamon 1/4 tsp clove 2 eggs, separated 1 1/2 C. skim milk

1 C. pureed cooked sweet potato 3 tbsp oil 2 tsp grated orange rind 1 tbsp granulated sugar

Directions 1. In a bowl, add the flour, spices and baking powder. 2. In another bowl, add the oil, milk, egg yolks, orange rind and sweet potato and beat until well combined. 3. Add the flour mixture and mix until just combined. 4. In a glass bowl, add the egg whites and with an electric mixer, beat until soft peaks form. 5. Add the sugar and beat until stiff peaks form. 6. Gently, fold the whipped egg whites into the flour mixture. 7. Add desired amount of the mixture in waffle iron and cook for about 5 minutes. 8. Repeat with the remaining mixture. 9. Enjoy warm.

Yam Waffles

29

TWIN CITY

Waffles

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 387.0 Fat 25.0g Cholesterol 109.0mg Sodium 488.2mg Carbohydrates 34.9g Protein 6.9g

Ingredients 1 C. flour 1 1/2 tsp sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 egg, separated

1 C. sour cream 1/4 C. milk 1/4 C. butter, melted 1 banana, mashed

Directions 1. 2. 3. 4.

Set your waffle iron and lightly, grease it. In a bowl, add the flour, sugar, baking powder, baking soda and salt and mix well. Now, sift the flour mixture into another bowl. In another bowl, add the butter, milk, sour cream, egg yolk and banana and beat until well combined. 5. Add the flour mixture and mix until blended nicely. 6. In a glass bowl, add the egg whites and beat until stiff peak form. 7. Gently, fold the whipped egg whites into the flour mixture. 8. Add desired amount of the mixture in waffle iron and cook as suggested by the manufacturer. 9. Repeat with the remaining mixture. 10. Enjoy warm.

32

Twin City Waffles

Light

Oat Waffles

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 213.9 Fat 8.9g Cholesterol 0.0mg Sodium 473.5mg Carbohydrates 29.4g Protein 5.2g

Ingredients 3/4 C. unbleached white flour 1/4 C. whole wheat flour 1/2 tsp salt 2 tsp baking powder 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg 1/4 C. walnuts, chopped toasted

1/4 C. quick-cooking oats 1 1/3 C. vanilla-flavored soy milk 1 tbsp vegetable oil 1 tsp pure maple syrup

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In the bottom of a baking sheet, place the walnuts in a single layer. 3. Cook in the oven for about 5-10 minutes. 4. Remove from the oven and keep aside to cool completely. 5. In a bowl, add the flours, baking powder, spices and salt and mix well. 6. Now, sift the flour mixture into another bowl. 7. Add the oats and walnuts and stir to combine. 8. In another bowl, add the maple syrup, oil and milk and beat until well combined. 9. With a spoon, create a well in the center of the flour mixture. 10. Add the oil mixture in the well and mix until just blended. 11. Keep aside until bubbles appears on the top of the dough. 12. Set your waffle iron and lightly, grease it. 13. Add 1/3 C. of the mixture in waffle iron and cook as suggested by the manufacturer. 14. Repeat with the remaining mixture. 15. Enjoy warm. Light Oat Waffles

33

VEGAN

Almond Waffles

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 299.6 Fat 25.4g Cholesterol 0.0mg Sodium 414.4mg Carbohydrates 15.6g Protein 5.0g

Ingredients 1 large banana, mashed 1 3/4 C. soy milk 1/2 C. vegetable oil 1 tbsp honey 2 C. gluten-free flour 4 tsp baking powder

1/4 tsp salt 1/2 C. chopped almonds

Directions 1. Set your waffle iron and lightly, grease it. 2. In a bowl, add the oil, soy milk, honey and bananas and with an electric mixer, beat until well combined. 3. Add the baking powder, flour and salt and mix until just combined. 4. Gently, fold in the almonds. 5. Set your waffle iron and lightly, grease it. 6. Add 2/3 C. of the mixture in waffle iron and cook for about 5 minutes. 7. Repeat with the remaining mixture. 8. Enjoy warm.

34

Vegan Almond Waffles

Crispy

Waffles 101

Prep Time: 15 mins Total Time: 22 mins Servings per Recipe: 1 Calories 148.5 Fat 7.0g Cholesterol 24.5mg Sodium 135.8mg Carbohydrates 17.4g Protein 3.6g

Ingredients 2 eggs, beaten 1 tsp salt 1 tbsp sugar 1/2 C. vegetable oil 2 C. warm milk

1 (1/4 oz.) package yeast, dissolved in 1/4 C. water 3 1/4 C. flour, sifted

Directions 1. In a bowl, add the oil, eggs, sugar and salt and mix well. 2. In another bowl, add the flour, yeast mixture and warm milk and mix until well combined. 3. With a plastic wrap, cover the bowl and place in the fridge for whole night. 4. Set your waffle iron and lightly, grease it. 5. Add desired amount of the mixture in waffle iron and cook as suggested by the manufacturer. 6. Repeat with the remaining mixture. 7. Enjoy warm.

Crispy Waffles 101

35

HOW TO

Make a Liege Waffle

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 4 Calories 904.4 Fat 50.3g Cholesterol 261.5mg Sodium 534.2mg Carbohydrates 103.3g Protein 12.2g

Ingredients 1 (1/4 oz.) package yeast 1/3 C. lukewarm water 1 1/2 tbsp granulated sugar 1/8 tsp salt 2 C. flour 3 eggs

1 C. softened butter 1 C. pearl sugar

Directions 1. In a bowl, add the sugar, yeast, salt and water and mix until well combined. 2. Keep aside for about 13-15 minutes. 3. In another bowl, add the flour and with a spoon, create a well in the center. 4. Add the yeast mixture in the center with your hands, knead until well combined. 5. Slowly, add the eggs, 1 at a time alongside 2 tbsp of the butter and mix well. 6. Keep aside in warm place until dough rises in bulk. 7. Add the pearl sugar and gently, stir to combine. 8. Keep aside for about 13-15 minutes. 9. Set your waffle iron and lightly, grease it. 10. Add 3 tbsp of the dough of in waffle iron and cook for about 4-5 minutes. 11. Repeat with the remaining mixture. 12. Enjoy warm.

36

How to Make a Liege Waffle

July’s

Zesty Waffles

Prep Time: 50 mins Total Time: 1 hr 5 mins Servings per Recipe: 1 Calories 308.3 Fat 11.9g Cholesterol 131.7mg Sodium 442.8mg Carbohydrates 41.6g Protein 9.5g

Ingredients 1 3/4 C. all-purpose flour, sifted 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 lemon, zest, grated

1 3/4 C. low-fat milk 1/4 C. melted butter 3 eggs, separated 2 tbsp icing sugar

Directions 1. In a bowl, add the flour, baking soda, baking powder and salt and mix well. 2. Now, sift the flour mixture into another bowl. 3. Add the lemon zest and mix well. 4. In another bowl, add the egg yolks, butter and milk and beat until well combined. 5. With a spoon, create a well in the center of the flour mixture. 6. Slowly, add the flour mixture in the well and mix until just blended. 7. With a plastic sheet, cover the bowl and 8. keep aside for about 30 minutes. 9. Set your waffle iron and lightly, grease it. 10. In a glass bowl, add the egg whites and beat until fluffy. 11. Slowly, add the icing sugar, beating continuously until soft peaks form. 12. Gently, fold the whipped egg whites into the flour mixture. 13. Add desired amount of the mixture in waffle iron and cook as suggested by the manufacturer. 14. Repeat with the remaining mixture. 15. Enjoy warm.

July’s Zesty Waffles

37

APPLE, WALNUTS,

and Pumpkin Waffles

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 249.5 Fat 8.9g Cholesterol 36.9mg Sodium 301.7mg Carbohydrates 33.7g Protein 8.5g

Ingredients 1 large egg, beaten 2 egg whites, beaten 4 tbsp brown sugar 1 C. evaporated skim milk 2 tbsp vegetable oil 1/2 C. pumpkin puree, canned 2 tsp vanilla 1 C. all-purpose flour 2 tsp baking powder 1/4 tsp salt

1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger 1/4 tsp clove 1/2 C. apple, diced 1/4 C. toasted walnuts

Directions 1. Set your waffle iron and lightly, grease it. 2. In a bowl, add the flour, baking powder and salt and mix well. 3. In another bowl, add the pumpkin, sugar, oil, milk, egg, egg whites and vanilla and beat until well combined. 4. Add the flour mixture and mix until just combined. 5. Gently, fold in the walnuts and apple. 6. Add 3/4 C. of the mixture in waffle iron and cook as suggested by the manufacturer. 7. Repeat with the remaining mixture. 8. Enjoy warm.

38

Apple, Walnuts, and Pumpkin Waffles

Florida

Duplex Waffles with Vanilla Syrup

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 8 Calories 429.2 Fat 12.5g Cholesterol 83.4mg Sodium 325.8mg Carbohydrates 72.0g Protein 8.8g

Ingredients 2 C. all-purpose flour 1 tbsp sugar 2 tsp baking powder 1/2 tsp salt 3 eggs, separated 2 C. milk 1/4 C. vegetable oil Syrup 1 C. sugar

1/2 C. light corn syrup 1/4 C. water 1 (5 oz.) cans evaporated milk 1 tsp vanilla extract 1/2 tsp ground cinnamon

Directions 1. 2. 3. 4. 5.

In a bowl, add the sugar, flour, baking powder and salt. Add the oil, milk and egg yolks and mix until just combined. In a glass bowl, add the egg whites and beat until stiff peak form. Gently, fold the whipped egg whites into the flour mixture. Add desired amount of the mixture in waffle iron and cook as suggested by the manufacturer. 6. Repeat with the remaining mixture. 7. In the meantime, for the syrup: in a pot, add the corn syrup, sugar and water over medium heat and cook until boiling. 8. Cook for until desired thickness of the syrup. 9. Remove from the heat and immediately, stir in the milk, cinnamon and vanilla. 10. Enjoy the waffles alongside the syrup.

Florida Duplex Waffles with Vanilla Syrup

39

WAFFLES

Stockholm

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 894.4 Fat 45.4g Cholesterol 505.7mg Sodium 308.5mg Carbohydrates 100.8g Protein 21.7g

Ingredients 4 eggs 100 g sugar 120 g flour 200 ml sour cream

3 tbsp butter, melted 1 tsp ground cardamom

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

In a bowl, add the sugar and eggs and beat until fluffy. Add the sour cream, flour and cardamom and mix until well combined. Add the butter and mix well. Keep aside for about 15 minutes. Set your waffle iron and lightly, grease it. Add desired amount of the mixture in waffle iron and cook as suggested by the manufacturer. 7. Repeat with the remaining mixture. 8. Enjoy warm.

42

Waffles Stockholm

Gingery

Pumpkin Waffles

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 585.5 Fat 18.5g Cholesterol 222.6mg Sodium 1053.9mg Carbohydrates 84.7g Protein 19.9g

Ingredients 2 1/2 C. all-purpose flour 1/4 C. brown sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp kosher salt 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 4 large eggs

2 1/2 C. shaken buttermilk 4 tbsp melted butter 1 C. pumpkin puree Confectioners' sugar

Directions 1. Set your waffle iron and lightly, grease it. 2. In a bowl, add the flour, brown sugar, baking soda, baking powder, spices and salt and mix well. 3. Now, sift the flour mixture into a second bowl. 4. In a third bowl, add the butter, buttermilk, eggs and pumpkin and beat until well combined. 5. Add the flour mixture and mix until blended nicely. 6. Add desired amount of the mixture in waffle iron and cook as suggested by the manufacturer. 7. Repeat with the remaining mixture. 8. Enjoy warm with a dusting of the confectioners' sugar.

Gingery Pumpkin Waffles

43

WILLIE MAE’S

Buttermilk Waffles

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 176.9 Fat 4.5g Cholesterol 2.4mg Sodium 700.1mg Carbohydrates 26.8g Protein 6.8g

Ingredients 3/4 C. all-purpose flour 1/4 C. cornmeal 1 tsp baking soda 1/2 tsp salt 1 C. buttermilk 1 tbsp canola oil

2 egg whites 1 tbsp vanilla 1/2 C. wheat germ

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

Set your waffle iron and lightly, grease it. In a bowl, add the flour, cornmeal, baking soda and salt and mix well. In another bowl, add the oil, buttermilk and vanilla and beat until well combined. Add the flour mixture and mix until well combined. In a glass bowl, add the egg whites and beat until stiff peak form. Gently, fold the whipped egg whites into the flour mixture. Add desired amount of the mixture in waffle iron and cook as suggested by the manufacturer. 8. Repeat with the remaining mixture. 9. Enjoy warm.

44

Willie Mae’s Buttermilk Waffles

Rochester

Prep Time: 30 mins

Lemon Waffles

Total Time: 45 mins Servings per Recipe: 1 Calories 309.7 Fat 19.4g Cholesterol 195.2mg Sodium 157.8mg Carbohydrates 25.7g Protein 8.2g

Ingredients 5 eggs 1/4 C. sugar 1 C. flour, sifted 1 tsp lemon juice, 1/2 tsp lemon peel, grated

1 C. sour cream 1/4 C. butter

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

In a bowl, add the sugar and eggs and beat until mixture becomes fluffy. Add the flour, sour cream and lemon peel and mix until well combined. Add the lemon juice and butter and mix until well combined. Keep aside for about 12-15 minutes. Set your waffle iron and lightly, grease it. Add 3/4 C. of the mixture in waffle iron and cook for about 50-60 seconds per side. Repeat with the remaining mixture. Enjoy warm.

Rochester Lemon Waffles

45

SPELMAN

Seltzer Waffles

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 65.6 Fat 6.0g Cholesterol 33.8mg Sodium 164.1mg Carbohydrates 1.2g Protein 1.7g

Ingredients 2 1/4 C. spelt flour 1 tbsp baking powder 1/4 tsp salt 2 eggs 1 C. milk

3/4 C. seltzer water 1/4 C. oil

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

46

Set your waffle iron and lightly, grease it. In a bowl, add the flour, baking powder and salt and mix well. Add the remaining ingredients and mix until well combined. Add desired amount of the mixture in waffle iron and cook for about 3-5 minutes. Repeat with the remaining mixture. Enjoy warm.

Spelman Seltzer Waffles

London

Butterscotch Waffles

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 6 Calories 480.6 Fat 14.0g Cholesterol 113.8mg Sodium 426.7mg Carbohydrates 77.0g Protein 11.6g

Ingredients 2 1/4 C. flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/4 C. brown sugar, packed

3 eggs, separated 2 C. sour milk 2 ripe bananas, mashed well 1 C. butterscotch chips

Directions 1. In a bowl, add the flour, brown sugar, baking soda, baking powder, spices and salt and mix well. 2. Now, sift the flour mixture into another bowl. 3. In a separate bowl, add the egg yolks and beat. 4. Add the bananas and sour milk and beat until well combined. 5. Add the flour mixture and mix until combined nicely. 6. In a glass bowl, add the egg whites and beat until stiff peak form. 7. Gently, fold the whipped egg whites into the flour mixture. 8. Now, gently fold in the butterscotch chips. 9. Set your waffle iron and lightly, grease it. 10. Add desired amount of the mixture in waffle iron and cook as suggested by the manufacturer. 11. Repeat with the remaining mixture. 12. Enjoy warm.

London Butterscotch Waffles

47

SOUTHERN CALIFORNIA

Inspired Walnut and Vanilla Muffins

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 24 Calories 306 kcal Fat 15.9 g Carbohydrates 38.2g Protein 4.5 g Cholesterol 36 mg Sodium 246 mg

Ingredients 3 C. all-purpose flour 2 C. white sugar 2 tsps baking powder 1 tsp baking soda 1 tsp salt 2 eggs, lightly beaten 3/4 C. milk 2 tsps vanilla extract 1 C. melted butter, cooled

2 bananas, mashed 1 banana, chopped 1 C. granola 1 C. chopped walnuts 1 C. shredded coconut 1/4 C. banana chips (optional)

Directions 1. Place paper liners in 24 sections of muffin tins, then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: salt, sugar, flour, baking soda, and powder. Combine in the butter, eggs, vanilla, and milk. 3. Combine in the coconut, mashed bananas, walnuts, chopped bananas, and granola. Divide the mix evenly between the sections of your muffin tins. Then top the muffins with the banana chips. 4. Cook everything in the oven for about 27 mins. 5. Enjoy.

48

Southern California Inspired Walnut and Vanilla Muffins

Canadian French Toast

Prep Time: 15 mins Total Time: 9 hrs Servings per Recipe: 12 Calories 460 kcal Fat 23.4 g Carbohydrates 54.5g Protein 9.8 g Cholesterol 131 mg Sodium 250 mg

Ingredients 1 (1 pound) loaf challah bread, sliced 1/2inch thick 4 eggs 1 quart half-and-half cream 1/2 C. orange juice 1/2 C. white sugar 1/2 C. light brown sugar 1 tsp ground cinnamon

1/2 tsp ground nutmeg 1 C. granola cereal 1/2 C. maple syrup 1/2 C. unsalted butter, melted

Directions 1. Coat a casserole dish with butter then evenly lay out your pieces of bread in two layers. 2. Get a bowl, combine: nutmeg, eggs, cinnamon, half and half, brown sugar, orange juice, and white sugar. Whisk the mix evenly then cover your pieces of bread with it. 3. With a fork apply some pressure to your pieces of bread to get them fully soaked then top the bread with the granola and then the melted butter and maple syrup. Place a covering of plastic on the dish and put everything in the fridge for 7 hours. 4. Let the bread sit for 60 mins before your oven to 350 degrees then cooking the granola French toast for 30 mins. Increase the oven to 375 and continue to cook everything for 17 more mins. 5. Enjoy.

Canadian French Toast

49

NOVEMBER

Sweet Potato Appetizer

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 460 kcal Fat 23.4 g Carbohydrates 54.5g Protein 9.8 g Cholesterol 131 mg Sodium 250 mg

Ingredients 1 large sweet potato, scrubbed, skin pierced with a fork 1 C. frozen mixed vegetables, thawed 1 banana 1/2 C. raisins

1 C. diced apples 1 1/2 C. granola

Directions 1. Microwave your potato for 10 mins. After 5 mins flip the potation and continue the microwaving process with a high level of power. 2. Once the potato is no longer hot remove the skin and put in a bowl with the granola, veggies, apples, raisins, and banana. 3. With a mixer combine everything evenly and pour in some water if you find the mix to be too dry. Shape everything into balls the size of large marble. Layer everything onto a cookie sheet that has been covered with wax paper. 4. Put everything in the freezer until completely frozen. Then let some thaw out when serving them. 5. Enjoy.

52

November Sweet Potato Appetizer

Parfaits

Prep Time: 10 mins

for July

Total Time: 10 mins Servings per Recipe: 1 Calories 520 kcal Fat 13.5 g Carbohydrates 86.9g Protein 18.3 g Cholesterol 8 mg Sodium 126 mg

Ingredients 3/4 C. sliced strawberries 3/4 C. blueberries 1 (6 oz.) container vanilla yogurt 1 tbsp wheat germ

1/2 banana, sliced 1/3 C. granola

Directions 1. Get a bowl, layer the following: 2 tbsps granola, 1/4 C. strawberries, 1/3 tbsp wheat germ, and 1/3 of the yogurt, one third sliced banana, and 1/4 C. blueberry. Keep layering the 2. Ingredients until everything has been added. 3. Enjoy.

Parfaits for July

53

COUNTRY

Windmill Peach and Honey Crisps

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 295 kcal Fat 14.3 g Carbohydrates 39.6g Protein 3.6 g Cholesterol 20 mg Sodium 67 mg

Ingredients 1/2 C. quick cooking oats 1/2 C. honey-sweetened granola 3 tbsps all-purpose flour 1/2 C. packed brown sugar 1/4 C. butter 5 C. fresh peaches - peeled, pitted, and sliced

1 tbsp all-purpose flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground allspice (optional) 1/4 C. chopped pecans (optional)

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: brown sugar, oats, 3 tbsps flour, and granola. Stir the mix then cut in your butter. Work the mix until it is crumbly. 3. Now layer your pieces of peach into a casserole dish. Top the peaches with 1 tbsp of flour then top everything with the granola mix evenly. Layer the pecans, cinnamon, allspice, and nutmeg over the dish cook everything in the oven for 32 mins. 4. Enjoy.

54

Country Windmill Peach and Honey Crisps

Homemade

and Conventional Granola Bars

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 24 Calories 109 kcal Fat 3.9 g Carbohydrates 18g Protein 2.2 g Cholesterol 0 mg Sodium 16 mg

Ingredients 1/4 C. peanut butter 1/3 (12 oz.) jar honey 1/4 C. brown sugar 1 C. granola 1 C. quick cooking oats

1 C. puffed rice cereal 1/2 C. chocolate chips 1/2 C. chopped dried mixed fruit

Directions 1. Add the following to a large pot: honey and peanut butter. Over a medium level of heat let everything melt while stirring. Combine in the brown sugar and let the mix gently boil for 2 mins. 2. Get a bowl, combine: fruit, granola, chocolate chips, rice cereal, and oats. Stir the mix then combine in your honey mix and stir everything again. 3. Coat a casserole dish with grease or nonstick spray then evenly layer your granola mix into the pan. Flatten the mix to increase the density and let the mix sit for 30 mins before cutting into shapes. 4. Enjoy. 5. NOTE: This recipe is a granola bar recipe homemade style. These peanut butter honey granola bars are very delicious and require absolutely no baking. After you layer your granola mix into a casserole dish and are ready to cut it. Do not limit yourself to only making a conventional shape. You can be creative and make "granola circles" with a round cookie cutter or even "granola stars" with a sharp shaped cutter. The choice is yours!

Homemade and Conventional Granola Bars

55

BLACKBERRY

Banana Delight

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 661 kcal Fat 18.5 g Carbohydrates 105.5g Protein 23.1 g Cholesterol 12 mg Sodium 180 mg

Ingredients 2 C. fresh blackberries 2 C. vanilla yogurt 1 C. granola 1 bananas, sliced

1/2 C. fresh blueberries 1 tbsp caramel topping, or to taste (optional)

Directions 1. Add half a C. of blackberries in two parfait containers. Add half a C. of yogurt over them and one fourth a C. of granola. Now top the layers with the rest of the berries and your banana pieces. 2. Top the bananas with one fourth of the blueberries and then layer the rest of the yogurt (1 C.). Top everything with 1/2 of granola and then some caramel topping

56

Blackberry Banana Delight

Healthy Fruit

and Granola Bowl

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 551 kcal Fat 12.8 g Carbohydrates 107.7g Protein 4.3 g Cholesterol 0 mg Sodium 27 mg

Ingredients 1 C. acai berry sorbet 2 tbsps granola, or as desired 4 strawberries, sliced 1 banana

2 tsps unsweetened coconut flakes, or as desired 1 tsp honey, or as desired

Directions 1. Get a serving bowl and add in your acai. Top the acai with your granola top the acai with your granola and bananas and then the coconut and some honey. 2. Enjoy.

Healthy Fruit and Granola Bowl

57

HUBBY’S

Favorite Crepes

Prep Time: 1 hr Total Time: 9 hrs Servings per Recipe: 1 Calories 55.9 Fat 2.5g Cholesterol 18.6mg Sodium 97.2mg Carbohydrates 6.6g Protein 1.4g

Ingredients 3/4 C. sourdough starter, at room temperature 1 C. 100°C warm water 1 1/4 C. all-purpose flour 2 eggs, at room temperature 3 tbsp. salad oil 1/2 tsp. salt

1/2 tsp. baking soda 1 tbsp. sugar butter

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

In a bowl, add the flour, starter and water and flour mix until well combined and smooth. Cover the bowl and place in a warm area for about 8 hours. In another bowl, add the oil and eggs and beat well. Add the oil mixture into the bowl of the starter mixture and mix well. In a third bowl, add the sugar, baking soda and salt and mix well. Add the sugar mixture into the bowl of the starter mixture and mix until well combined. With a plastic wrap, cover the bowl lightly and keep aside at room temperature for about 15 minutes. 8. In a crepe pan, add 1/4 tsp. of the butter over medium heat and cook until melted. 9. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer. 10. Cook until golden brown from both sides. 11. Repeat with the remaining mixture. 12. Enjoy warm.

60

Hubby’s Favorite Crepes

Shrimp

Crepes

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 445.3 Fat 24.4g Cholesterol 384.4mg Sodium 578.9mg Carbohydrates 19.8g Protein 35.0g

Ingredients Crepes 1/2 C. flour 1 pinch salt 1 -2 egg 1/2 C. milk 2 tbsp. butter, melted 2 -4 tbsp. chopped fresh herbs Filling 2 tbsp. butter 2 tbsp. flour 1 C. milk

1 egg yolk 2 tbsp. cream 1 pinch nutmeg 1 pinch salt 1 pinch white pepper 4 tbsp. grated Parmesan cheese 4 tbsp. grated gruyere, divided 1 lb. cooked shrimp

Directions 1. For the crepes: in a bowl, add the flour and salt and mix well. 2. Add the milk and eggs and beat until smooth. 3. Add the herbs and butter and stir to combine well. 4. Keep aside for about 30 minutes. 5. Now, stir the mixture well. 6. Place a lightly greased crepe pan over medium heat until heated through. 7. Place desired amount of the mixture and tilt the pan to spread in a thin layer. 8. Cook until golden brown from both sides. 9. Repeat with the remaining mixture. 10. For the sauce: in a pot, add the butter over medium heat and cook until melted. 11. Stir in the flour and cook until smooth, mixing continuously. 12. Add the milk and cook until desired thickness, mixing continuously. Shrimp Crepes

61

13. In a bowl, add the cream and egg yolk and beat until well combined. 14. Place a little of the hot sauce into the cream mixture and mix until well combined. 15. Add the cream mixture into the pan of the sauce mixture and stir to combine. 16. Add the nutmeg, salt and pepper and stir to combine. 17. Add 2 tbsp. of each Gruyere and Parmesan and stir to combine well. 18. Stir in the cooked seafood and cook until heated completely. 19. Set the broiler of your oven. 20. Place the seafood mixture onto the center of each crepe evenly. 21. Carefully, roll crepe and arrange onto a baking sheet. 22. Place a little sauce from the seafood mixture over the crepes, followed by the remaining cheeses. 23. Cook under the broiler until top becomes golden brown. 24. Enjoy hot.

62

Eastern

European Crepes

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 1 Calories 81.7 Fat 5.2g Cholesterol 55.1mg Sodium 165.4mg Carbohydrates 4.8g Protein 3.8g

Ingredients Crepe 4 large eggs 1 C. whole milk, homogenized 6 tbsp. cold water 1 C. all-purpose flour 1/2 tsp. salt Filling 2 C. cottage cheese 2 large egg yolks

2 tbsp. whipping cream 1/4 tsp. salt 1 tsp. chopped fresh dill weed 1/8 C. butter ( for greasing) 1/4 C. butter, for dotting

Directions 1. Set your oven to 250 degrees F before doing anything else. 2. In a bowl, add the eggs and with a hand held electric mixer, beat until fluffy and light. 3. Add the flour, milk, water and salt and beat until well combined and smooth. 4. Place a lightly greased crepe pan over medium heat until heated through. 5. Place desired amount of the mixture and tilt the pan to spread in a thin layer. 6. Cook for about 1 minute. 7. Transfer the cooked crepe onto an oven-proof plate. 8. Repeat with the remaining mixture. 9. Place the plate into the oven to keep warm. 10. For the filling: in a cheese cloth, place the cottage cheese and with your hands, squeeze to release the moisture. 11. In a bowl, add the cottage cheese, whipping cream, egg yolks, dill weed and salt and mix until well combined. 12. Remove the plate of warmed crepes from the oven. Eastern European Crepes

63

13. Now, set your oven to 350 degrees F and lightly, grease a 13x9-inch oven proof casserole dish with the butter. 14. Arrange the cooked crepes onto a smooth surface, browned side down. 15. Place about 1 heaping tbsp. of the cheese mixture onto one edge of each crepe close to the edge. 16. Carefully, roll each crepe over the filling and tuck in each side to secure the filling. 17. In the bottom of the prepared casserole dish, arrange the rolled crepes in layers and top with 1/4 C. of the butter in the form of dots. 18. Cook in the oven for about 20 minutes. 19. Enjoy hot.

64

Hot

Spanish Chicken Crepes

Prep Time: 45 mins Total Time: 6 hrs 45 mins Servings per Recipe: 6 Calories 367.7 Fat 14.5g Cholesterol 188.8mg Sodium 295.6mg Carbohydrates 10.1g Protein 47.6g

Ingredients 3 lb. skinless chicken thighs, bone in 1 tbsp. olive oil 1 C. grape tomatoes 3 garlic cloves, thinly sliced 1/2 medium yellow onion, rough chopped 1 medium jalapeño pepper, seeded and rough chopped 1/4 tsp. ground cumin 1/8 tsp. ground nutmeg 1/4 tsp. whole cloves 1 tbsp. chili powder 1 cinnamon stick, 2 1/2 to 3 inches 1/2 C. chicken stock 2 tbsp. peanut butter

1/3 C. fresh blueberries 1/4 C. brewed coffee 2 tbsp. sugar-free chocolate syrup 1/4 C. orange juice 1/2 tsp. Splenda granular 1 slice bread, torn into pieces salt pepper 12 -16 prepared crepes light sour cream 4 -5 scallions, sliced

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In the bottom of an 8x8-inch baking dish, place the onions, tomatoes, jalapeño, garlic, salt, pepper and a little oil and toss to coat well. 3. Cook in the oven for about 10 minutes. 4. Meanwhile, in a frying pan, place the cinnamon stick, cloves, cumin, ground nutmeg and chili powder and stir fry until aromatic. 5. Remove the tomato mixture from the oven and keep aside to cool slightly. 6. For the mole sauce: in a food processor, add the tomato mixture toasted spices, blueberries, bread, peanut butter, chocolate syrup, coffee, orange juice, stock and Splenda and pulse until well combined and smooth. Hot Spanish Chicken Crepes

65

7. In the bottom of a crock pot, place the chicken and top with the mole sauce evenly. 8. Set the crock pot on Low and cook, covered for about 6-8 hours. 9. Uncover the crock pot and transfer the chicken thighs onto a plate. 10. Remove the meat from the bones and with 2 forks, shred it. 11. Transfer the mole sauce into a pot over medium-high heat and cook until boiling. 12. Set the heat to low and cook for about 18-20 minutes. 13. Arrange the crepes onto a smooth surface. 14. Place the shredded chicken onto the center of each crepe evenly. 15. Carefully, fold each crepe over the filling. 16. Divide the crepes onto serving plates and place the mole sauce over each serving evenly. 17. Enjoy with a topping of the sour cream and scallions.

66

Ginger

Sesame Crepes

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 60 Calories 15.5 Fat 1.3g Cholesterol 20.7mg Sodium 14.5mg Carbohydrates 0.1g Protein 0.6g

Ingredients 1/4 C. butter, melted 1 tbsp. ginger, finely minced 6 eggs 1/3 C. low-fat milk

1 tsp. sesame oil salt

Directions 1. In a bowl, add the eggs, 2 tbsp. of the butter, sesame oil, milk, ginger and salt and beat until well combined. 2. Grease a crepe pan with a little of the remaining butter and place over medium heat until heated through. 3. Place desired amount 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.

Ginger Sesame Crepes

67

FRUITY

Cottage Crepes

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 18 Calories 188.9 Fat 7.5g Cholesterol 73.9mg Sodium 134.9mg Carbohydrates 23.3g Protein 8.2g

Ingredients 4 eggs 1 C. flour 1 C. milk 1 tbsp. light brown sugar 1/4 tsp. almond extract 1 (16 oz.) containers cottage cheese 2 egg yolks 3 tbsp. sugar 1/2 C. sugar 1 tbsp. orange zest

1/2 C. chopped blanched almond 2 tbsp. cornstarch 2/3 C. orange juice 4 C. blueberries 1/2 C. toasted sliced natural almonds

Directions 1. Set your oven to 300 degrees F before doing anything else and lightly, grease a baking sheet. 2. In a bowl, add the milk, eggs, flour, brown sugar and almond extract and beat until well combined and smooth. 3. Place a greased frying pan over medium heat until heated through. 4. Place about 3 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. Meanwhile, for the filling: in a food processor, add the egg yolks, cottage cheese, 3 tbsp. of the sugar and orange peel and pulse until blended nicely. 8. Transfer the mixture into a bowl. 9. Add the almonds and stir until well combined and smooth. 10. Keep aside until using. 11. For the blueberry sauce: in a pot, add the orange juice, blueberries, cornstarch and 70

Fruity Cottage Crepes

remaining 1/2 C. of the sugar over medium-high heat and cook until boiling, mixing continuously. 12. Cook for about 1 minute, mixing continuously. 13. Place about 2 round tbsp. of the filling mixture onto each crepe. 14. Carefully, roll each crepe. 15. In the bottom of the prepared baking sheet, arrange the crepes. 16. Cook in the oven for about 15 minutes. 17. Enjoy with a topping of the blueberry sauce and almonds.

71

CLASSICAL

Bread from France

Prep Time: 25 mins Total Time: 2 hrs 40 mins Servings per Recipe: 30 Calories 94 kcal Fat 0.3 g Carbohydrates < 19.5g Protein 2.9 g Cholesterol 0 mg Sodium 119 mg

Ingredients 6 C. all-purpose flour 2 1/2 (.25 oz.) packages active dry yeast 2 C. warm water (110 degrees F/45 degrees C)

1 1/2 tsps salt 1 tbsp cornmeal 1 egg white 1 tbsp water

Directions 1. Get a bowl, combine: salt, yeast, and 2 C. of flour. Add in 2 C. of water and mix everything. Then combine in the flour and form a dough. 2. Once you have formed a dough knead it on a floured cutting board until it becomes somewhat stiff. Continue working the dough for 10 more mins. 3. Form the dough into a large ball and place it in an oiled bowl. Place a covering on the bowl (damp kitchen towel) and let the dough sit for an hour or until it has doubled in size. 4. Work your dough down in size and break it into two pieces. 5. Knead the pieces on a floured cutting board then place a covering on the dough again and let it sit for 15 mins. 6. Shape each piece of dough into a rectangle and roll it. Apply some water to the edge of your bread and seal it. 7. Now combine 1 tbsp of water with your egg whites. 8. Coat a cookie sheet with oil and cornmeal then place your pieces of dough on the sheet. 9. Coat the bread with the egg white mix and place a damp kitchen towel over the bread. 10. Now set your oven to 375 degrees before doing anything else. 11. Let the bread sit for 37 mins. Then make 4 diagonal incisions in your dough and cook everything in the oven for 22 mins. 12. Top the bread again with more egg whites and continue cooking everything for 17 more mins. Enjoy. 72

Classical Bread from France

Naan

(Indian Style Bread)

Prep Time: 30 mins Total Time: 3 hrs Servings per Recipe: 14 Calories 211 kcal Fat 4.5 g Carbohydrates 36g Protein 6.1 g Cholesterol 22 mg Sodium 364 mg

Ingredients 1 (.25 oz.) package active dry yeast 1 C. warm water 1/4 C. white sugar 3 tbsps milk 1 egg, beaten

2 tsps salt 4 1/2 C. bread flour 2 tsps minced garlic (optional) 1/4 C. butter, melted

Directions 1. Get a bowl, combine: warm water and yeast. Let the mix sit for 15 mins. 2. Now add in flour, sugar, salt, egg, and milk. 3. Shape the mix into a dough and knead it for 10 mins on a floured cutting board. Layer the dough in an oiled bowl and place a damp kitchen towel over the bowl. 4. Let the dough sit for 60 mins. 5. Knead the dough again and work in your garlic. 6. Then form small golf ball size pieces from the dough. 7. Place the balls on a cookie sheet, place a towel on top of the dough, and let everything sit for 40 mins. 8. Now get a grill hot. 9. Take each ball and roll it out into a think circle. 10. Coat your grill with oil and cook the dough for 3 mins then coat the bread with butter and flip it. 11. Coat the opposite side with butter and cook the naan for 2 more mins. 12. Enjoy.

Naan

73

EASY

Cinnamon Rolls

Prep Time: 20 mins Total Time: 3 hrs Servings per Recipe: 12 Calories 525 kcal Fat 18.6 g Carbohydrates 82g Protein 9g Cholesterol 64 mg Sodium 388 mg

Ingredients 1 C. warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 C. margarine, melted 4 1/2 C. bread flour 1 tsp salt 1/2 C. white sugar 2 1/2 tsps bread machine yeast 1 C. brown sugar, packed

2 1/2 tbsps ground cinnamon 1/3 C. butter, softened 1 (3 oz.) package cream cheese, softened 1/4 C. butter, softened 1 1/2 C. confectioners' sugar 1/2 tsp vanilla extract 1/8 tsp salt

Directions 1. Add all the ingredients to your bread machine except the cinnamon and sugar. 2. Set the bread machine to the dough cycle and let it work. 3. Once the dough has been formed knead it on a floured surface and let it sit in a bowl until it doubles in size. 4. Get a bowl, combine: cinnamon and brown sugar. 5. Now form a 16x21 inch rectangle. 6. Coat the dough with 1/3 C. of butter and then top it with the cinnamon mix. 7. Divide the dough into 12 pieces and shape each piece into a roll. 8. Layer the rolls on an oiled baking pan and place a covering on the pan. 9. Let the dough sit for 40 mins. 10. Now set your oven to 400 degrees and cook the rolls in oven for 20 mins in the oven once it is hot. 11. As the rolls cook get a bowl, combine: salt, cream cheese, vanilla, 1/4 C. butter, and confectioners. Coat your rolls with the cream cheese mix. 12. Enjoy. 74

Easy Cinnamon Rolls

Rolls

for Dinner-Time

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 16 Calories 192 kcal Fat 7.5 g Carbohydrates 27.1g Protein 3.9 g Cholesterol 30 mg Sodium 202 mg

Ingredients 1/2 C. warm water (110 degrees F/45 degrees C) 1/2 C. warm milk 1 egg 1/3 C. butter, softened 1/3 C. white sugar

1 tsp salt 3 3/4 C. all-purpose flour 1 (.25 oz.) package active dry yeast 1/4 C. butter, softened

Directions 1. Add the following to your bread machine: yeast, water, flour, milk, salt, egg, sugar, and 1/3 C. butter. 2. Set the machine to the dough / knead cycle to form a dough. 3. Once the dough is finished break it into two pieces and roll each piece into a 12 inch circle. 4. Coach each piece with 1/4 C. butter. Then slice each of the halves into 8 pieces. 5. Roll each of the 8 pieces tightly then layer everything on a baking sheet. 6. Place a kitchen towel covering over everything and let the dough sit for 60 mins. 7. Now set your oven to 400 degrees before doing anything else. 8. Once the oven is hot cook the bread in the oven for 12 mins. 9. Enjoy.

Rolls for Dinner-Time

75

MAGGIE’S

Easy Pretzels

Prep Time: 2 hrs Total Time: 2 hrs 20 mins Servings per Recipe: 12 Calories 237 kcal Fat 1.7 g Carbohydrates 48.9g Protein 5.9 g Cholesterol 0 mg Sodium 4681 mg

Ingredients 4 tsps active dry yeast 1 tsp white sugar 1 1/4 C. warm water (110 degrees F/45 degrees C) 5 C. all-purpose flour 1/2 C. white sugar

1 1/2 tsps salt 1 tbsp vegetable oil 1/2 C. baking soda 4 C. hot water 1/4 C. kosher salt, for topping

Directions 1. Get a bowl, combine: 1 1/4 C. warm water, yeast, 1 tsp sugar. Leave the mix for 12 mins. 2. Get a 2nd bigger bowl, combine: salt, flour, and half C. sugar. Combine in the oil and stir the mix until its smooth. 3. Now combine both bowls and make a dough. 4. Knead the mix for 10 mins and if the dough is too dry add a tbsp of water. 5. Get a 3rd bowl and coat it with oil then place the dough in the bowl and turn the dough to get it oily. 6. Place a covering of plastic around the bowl and let the dough sit for 60 mins. 7. Now set your oven to 450 degrees before doing anything else. 8. Coat two cookie sheets with oil. 9. Get a 4th big bowl and combine 4 C. of hot water and baking soda. 10. Now grab your dough and divide it into 12 pieces. 11. Roll each piece into a long rope then form it into a pretzel shape. 12. Now coat each pretzel with the baking soda mix then layer everything on your cookie sheets. 13. Top the dough with your kosher salt and cook everything in the oven for 10 mins. 14. Enjoy. 76

Maggie’s Easy Pretzels

Parmesan

Poppers

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 157 kcal Fat 9.5 g Carbohydrates 15.3g Protein 2.9 g Cholesterol 13 mg Sodium 400 mg

Ingredients 3 tbsps melted butter 1/4 tsp dill weed 1/4 tsp celery seed 1/4 tsp minced onion 1 tbsp grated Parmesan cheese

1 (10 oz.) can refrigerated biscuit dough, separated and cut into half circles 1 tbsp grated Parmesan cheese

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a pie dish and add your melted butter to it. 3. Get a bowl, combine: 1 tbsp parmesan, dill, onion, and celery seed. Add this to the melted butter. 4. In the middle of your pie dish add one biscuit then layer your other biscuits around the first one. 5. Now add a topping of parmesan (1 tbsp) over everything. 6. Cook the mix in the oven for 17 mins. 7. Enjoy.

Parmesan Poppers

77

CRANBERRY

Bread

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 194 Fat 6.1g Cholesterol 16mg Sodium 265mg Carbohydrates 32.1g Protein 3.6g

Ingredients 2 C. all-purpose flour ½ tsp baking soda 1½ tsp baking powder ¾ tsp salt 1 egg ¾ C. white sugar

2 tbsp vegetable oil ¾ C. fresh orange juice 1 C. cranberries, chopped ½ C. walnuts, chopped 1 tbsp fresh orange zest, grated finely

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

78

Set your oven to 350 degrees F. Oil a bread pan. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, add egg, sugar, oil and orange juice and beat till well combined. Add egg mixture into flour mixture and mix till well combined. Fold in cranberries, walnuts and orange zest. Transfer the mixture into prepared bread pan. Bake for about 50 minutes or till a toothpick inserted in the center comes out clean. Let the bread cool for 10 minutes before removing from pan. Enjoy.

Cranberry Bread

Easy

Portuguese Bread

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 118 kcal Fat 5.9 g Carbohydrates 14.3g Protein 2g Cholesterol < 1 mg Sodium < 169 mg

Ingredients 2 C. all-purpose flour 3 tsps baking powder 1/2 tsp salt 2 tbsps white sugar

3/4 C. milk 1 quart vegetable oil for frying

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

Get a bowl, combine: sugar, flour, salt, and baking powder. Combine in the milk and stir the contents into a dough. Shape the mix into small balls. Then flatten them on a working surface. Each piece should have half an inch of thickness. Now fry everything in hot oil until brown, then flip, and fry again. Enjoy.

Easy Portuguese Bread

79

CLASSICAL

French Style Bread

Prep Time: 25 mins Total Time: 2 hrs 40 mins Servings per Recipe: 30 Calories 94 kcal Fat 0.3 g Carbohydrates 19.5g Protein 2.9 g Cholesterol 0 mg Sodium 119 mg

Ingredients 6 C. all-purpose flour 2 1/2 (.25 oz.) packages active dry yeast 1 1/2 tsps salt 2 C. warm water (110 degrees F/45 degrees C)

1 tbsp cornmeal 1 egg white 1 tbsp water

Directions 1. Get bowl, mix: salt, flour (2 C.), warm water (2 C.), and yeast. 2. Use a mixer to combine the contents and then add in the rest of the flour, while continuing to stir. 3. For 12 mins knead this dough then add it to a bowl that has been coated with oil. 4. Place a covering over the bowl and let the dough rise until it has become twice its original size. 5. Now break the dough into 2 pieces and let it sit for another 12 mins. 6. Make sure you cover the dough again. 7. Shape the dough pieces into two large rectangles. 8. Place the doughs onto a baking sheet and top them with cornmeal and then brush them with 1 tbsp of water and some whisked egg whites. 9. Set your oven to 375 degrees before doing anything else. 10. Place of covering, again on the dough and let it sit for 37 mins. 11. Divide the dough in 4 pieces and cook the pieces for 22 mins in the oven. 12. Top the bread with more egg white and water. 13. Continue cooking for 17 more mins. 14. Let the bread cool before serving. Enjoy. 82

Classical French Style Bread

Portuguese Bread

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 16 Calories 179 kcal Fat 3.2 g Carbohydrates 31.7g Protein 5.6 g Cholesterol 17 mg Sodium 181 mg

Ingredients 1 C. milk 1 egg 2 tbsps margarine 1/3 C. white sugar

3/4 tsp salt 3 C. bread flour 2 1/2 tsps active dry yeast

Directions 1. To make this bread grab your bread maker. Enter the following into it: yeast, milk, flour, beaten eggs, salt, and margarine. 2. Set the bread machine to its basic cycle and let the machine go. 3. Let the bread sit for 10 mins before serving. 4. Enjoy.

Portuguese Bread

83

DIJON

Crème Scramble

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 217.7 Fat 16.4g Cholesterol 392.4mg Sodium 626.0mg Carbohydrates 3.7g Protein 13.5g

Ingredients 12 large eggs 3 tbsps. herbs, chopped 1 tsp. salt 1/2 tsp. ground black pepper 3 tbsps. crème fraiche

2 tbsps. Dijon mustard 2 tbsps. butter 3 tomatoes, peeled, seeded, diced, and drained

Directions 1. Crack the 12 eggs into a bowl; keep aside two yolks in another bowl. Stir in the salt, pepper and herbs into the first bowl. 2. Mix the crème fraiche and mustard to the two egg yolks. 3. Add the butter into a frying pan and allow to melt. Stir in the eggs in the first bowl and cook until creamy and thick in consistency. 4. Stir in the tomatoes and egg yolk mixture into the frying pan and combine well. Transfer from the heat. 5. Garnish the eggs with herbs and serve. 6. Enjoy.

84

Dijon Crème Scramble

Creamy

Baked Eggs

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 12 Calories 207.7 Fat 12.1g Cholesterol 178.9mg Sodium 303.6mg Carbohydrates 11.6g Protein 12.6g

Ingredients 8 slices bread, cubed 1 cup shredded sharp cheddar cheese 1 cup shredded Monterey jack cheese 10 eggs 2 cups milk 2 tsps. dry mustard 2 tsps. dill 1 tsp. sugar 1 tsp. baking powder 1/2 tsp. white pepper salt

1/2 small yellow onion, chopped Additional chives green pepper red pepper orange bell pepper yellow bell pepper mushroom broccoli

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

Grease a baking tray. Lay the cubed slices of bread and sprinkle cheese on top. Whisk the eggs until soft and creamy. Stir in the balance ingredients. Spread the mixture over the bread mixture and leave in the refrigerator for 24 hours. Cook in the oven at a temperature of 350F for 52 minutes until done. Enjoy.

Creamy Baked Eggs

85

STOCKHOLM

Scramble

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 338.6 Fat 28.9g Cholesterol 434.4mg Sodium 324.7mg Carbohydrates 3.3g Protein 16.0g

Ingredients 4 eggs 4 ounces cream cheese, cut into chunks 1 tbsp. dill, chopped

1 dash garlic powder salt and pepper

Directions 1. 2. 3. 4.

Whisk the eggs in a bowl. Stir in the pieces of cheese, garlic powder and dill. Adjust seasonings with salt and pepper. Use a cooking spray to spray a frying pan and heat well. Fold in the egg mixture into the frying pan and lower the heat. Continuously scramble until done. 5. Serve warm. 6. Enjoy.

86

Stockholm Scramble

Mesa

Meets Kerala Stuffed Eggs

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 187.1 Fat 13.2g Cholesterol 374.9mg Sodium 204.9mg Carbohydrates 3.3g Protein 12.8g

Ingredients 4 hard-boiled eggs 1 tsp. Dijon mustard 1 tbsp. mayonnaise 1/2 tsp. curry powder

1 pinch cayenne pepper salt & pepper

Directions 1. Slice the 4 hardboiled eggs into halves, extract the yolks and insert them into a bowl. 2. Leave aside the whites. 3. Stir in the mayonnaise, mustard, cayenne pepper, salt, pepper and curry powder to the yolks. 4. Spread the yolk mix evenly among the kept aside whites. 5. Cover with a plastic wrap and leave in the refrigerator for 1 or 2 days. 6. Enjoy.

Mesa Meets Kerala Stuffed Eggs

87

BUTTERY

Hard-Boiled Toast

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 685.1 Fat 47.1g Cholesterol 390.2mg Sodium 1239.3mg Carbohydrates 43.3g Protein 22.2g

Ingredients 5 tbsps. butter 4 tbsps. flour 2 cups milk 1/2 tsp. salt 1/4 tsp. white pepper

1/8 tsp. ground nutmeg 3 hard-boiled eggs, chopped 3 -4 slices bread, to toast butter

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

88

Heat the butter until melted in a skillet. Fold in the flour. When hot add the milk gradually. Stir in the salt. Beat until bubbly and thick in consistency. Transfer from heat and add the chopped hard-boiled eggs. Toast the slices of bread and butter them. Spread the slices of bread on plates and layer the egg mixture on top. Enjoy.

Buttery Hard-Boiled Toast

Birmingham

Prep Time: 1 min

Sandwiches

Total Time: 4 mins Servings per Recipe: 1 Calories 200.8 Fat 5.7g Cholesterol 186.0mg Sodium 277.3mg Carbohydrates 25.5g Protein 11.3g

Ingredients 1 English muffin 1 egg 1 slice light cheese 1 strip turkey bacon, cooked

salt and pepper

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

Slightly toast the muffin. Add a tbsp. of water and egg into a microwaveable dish of a similar size to the muffin. Whisk the egg and stir in the strip of bacon. Leave in the microwave for 3 minutes until the egg is done. Piece together the muffin and allow to sit for 2 minutes so that the cheese is melted. Enjoy.

Birmingham Sandwiches

89

BACKROAD

Scramble

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 132.9 Fat 8.2g Cholesterol 283.4mg Sodium 202.0mg Carbohydrates 1.4g Protein 12.3g

Ingredients 3 eggs 1/4 cup cottage cheese salt and pepper

butter

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

92

Place the 3 eggs, 1/4 cup of cottage cheese and seasonings in a food processor. Process until smooth in consistency. Melt the butter in a skillet. Fold in the egg mixture into the skillet. Do not stir but allow the eggs to scramble without being dry. Enjoy.

Backroad Scramble

Maria’s

Versatile Muffins

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 146.1 Fat 11.7g Cholesterol 144.8mg Sodium 278.1mg Carbohydrates 0.8g Protein 8.8g

Ingredients 8 eggs 1/2 lb. sausage 1 cup cheddar cheese salt and pepper

Enhancements bell pepper, mushrooms, onions, spinach

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

Brown the meat and discard the excess fat. Whisk the eggs in a bowl. Stir in cheese, optional ingredients, salt and pepper. Grease a muffin pan and pour the mixture until two thirds full. Cook in the oven at a temperature of 350F for 35 minutes until done. Enjoy.

Maria’s Versatile Muffins

93

4-INGREDIENT

Eggs Benedict

Prep Time: 1 min Total Time: 5 mins Servings per Recipe: 1 Calories 222.3 Fat 14.4g Cholesterol 558.0mg Sodium 219.4mg Carbohydrates 2.8g Protein 19.4g

Ingredients 3 eggs 1 -3 tbsp. dried dill salt

pepper

Directions 1. 2. 3. 4.

94

Fry the eggs or scramble them. Adjust seasonings with salt and pepper. Sprinkle dried dill on top and serve. Enjoy.

4-Ingredient Eggs Benedict

Artisanal

Handmade Pasta

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 124.3 Fat 5.8g Cholesterol 93.0mg Sodium 329.9mg Carbohydrates 14.0g Protein 3.5g

Ingredients 1/2 cup tapioca flour 1/2 cup cornstarch 3 tbsps. potato starch 3/4 tsp. salt

4 1/2 tsps. xanthan gum 3 large eggs 1 1/2 tbsps. vegetable oil

Directions 1. Add flours, xanthan gum and salt into a bowl. 2. Whisk the eggs slightly and stir in the oil. 3. Combine the egg mixture with the flour mixture. 4. Form a dough ball with the mixture and knead for 2 minutes. 5. Dust a breadboard with potato starch and roll to be as lean as possible. 6. Form shapes as required. 7. Slice thin strips for spaghetti and fettuccine. 8. Add salt and 1 tbsp of oil into boiled water and cook the pasta for 14 minutes. 9. Use a colander to drain and rinse with cold water. 10. Enjoy.

Artisanal Handmade Pasta

95

HOUSE

Fried Rice

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 516.6 Fat 7.5g Cholesterol 240.4mg Sodium 1247.8mg Carbohydrates 75.5g Protein 32.5g

Ingredients 12 ounces boneless skinless chicken breasts 4 eggs 4 dried shiitake mushrooms 1 onion Sauce: 1/2 cup water

4 tbsps. soy sauce 3 tbsps. mirin 1 tbsp. sugar 5 cups cooked rice cilantro

Directions 1. Slice the boneless skinless chicken breasts into lean pieces, 2. Add the mushrooms into mildly hot water and soak until soft. Chop the hard stems and slice into two. 3. Chop the onion into thin pieces. 4. Chop the cilantro into pieces. 5. Combine all the sauce ingredients in a frying pan, cover with lid and allow to boil. 6. Stir in chicken, onion and mushrooms and cook for 5 minutes until the meat is done. 7. Whisk the eggs in a bowl, then fold over the chicken and keep the bowl covered with lid. 8. Leave for 1-2 minutes on a reduced flame until the eggs are firm. 9. Garnish with cilantro. 10. When serving place 1 1/4 cup of rice in a bowl and top up with a layer of about 1/4 of the chicken mixture. 11. Pour the sauce over the ingredients and serve warm. 12. Enjoy.

96

House Fried Rice

Asiago

Egg Soufflé

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 388.5 Fat 20.4g Cholesterol 294.9mg Sodium 639.6mg Carbohydrates 32.4g Protein 18.2g

Ingredients 3 tbsps. frozen spinach, thawed 3 tbsps. artichoke hearts, minced 2 tsps. onions, minced 1 tsp. red bell pepper, minced 5 eggs 2 tbsps. milk 2 tbsps. heavy cream 1/4 cup shredded cheddar cheese

1/4 cup Monterey jack cheese, shredded 1 tbsp. parmesan cheese, shredded 1/4 tsp. salt 1 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls 1 tbsp. butter, melted 1/4 cup asiago cheese, shredded

Directions 1. First set the oven to 375F. 2. Add the spinach, onion, artichoke hearts and bell pepper in a bowl and combine well. Stir in 2 tbsp of water, use a plastic wrap to cover and pierce a few punctures in the wrap. Leave in the Microwave for 4 minutes on high. 3. Whisk 4 eggs in a second bowl. Stir in milk, cheddar cheese, cream, Parmesan, Jack Cheese and salt. Add the artichoke hearts, spinach, bell pepper and onion. 4. Cook the egg mixture in the Microwave for 35 seconds on high and combine well. Repeat this about 5 times until the eggs are scrambled. 5. Unravel and separate the dough into quarters. 6. Grease a few ramekins with melted butter. Place the dough in the bottom of each ramekin, then place a layer of egg mixture. Top up with 1 tbsp of shredded asiago cheese. 7. Whisk the balance egg in a 3rd bowl, brush the dough on each ramekin with the whisked egg mixture. 8. Cook in the oven for 30 minutes until the dough turns a slight brown. Transfer from oven and allow to cool for 10 minutes, then gently ease out the soufflé from each dish. 9. Serve warm. Asiago Egg Soufflé

97

MENNONITE

Pickled Eggs

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 186.9 Fat 5.4g Cholesterol 186.5mg Sodium 511.7mg Carbohydrates 26.0g Protein 7.5g

Ingredients 1 cup cider vinegar 1 cup beet juice 1/2 cup brown sugar 1 tsp. salt

6 hard-boiled eggs, shelled 1 (15 ounce) cans small round beets

Directions 1. Add cider vinegar, beet juice, brown sugar and salt into a saucepan and boil for 6 minutes. 2. Allow the mixture to cool and fold over the hard-boiled eggs and round beets. Cover with plastic wrap and leave overnight in the refrigerator. 3. Slice the eggs into halves or into four and serve. 4. Enjoy.

98

Mennonite Pickled Eggs

Ivy League

Fried Eggs

Prep Time: 10 mins Total Time: 17 mins Servings per Recipe: 4 Calories 127.1 Fat 8.3g Cholesterol 186.0mg Sodium 75.1mg Carbohydrates 5.4g Protein 8.3g

Ingredients 1 tbsp. olive oil 1 tbsp. lemon juice 3 cups mushrooms, sliced 1 onion, chopped 2 -4 garlic cloves, chopped 4 -6 eggs

salt, ground black pepper, 1 tbsp. basil, chopped

Directions 1. Add oil and lemon juice into a skillet and gently fry the onion, mushrooms and garlic until soft. 2. Stir in the eggs, adjust seasonings and allow to fry for a few minutes. At the time of setting gently flip over. 3. Fold the egg mixture into individual dishes and sprinkle chopped basil on top. 4. Enjoy.

Ivy League Fried Eggs

99

VENICE BEACH

Brunch (Vidalia Scramble)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 122.6 Fat 8.8g Cholesterol 212.9mg Sodium 114.6mg Carbohydrates 2.1g Protein 8.2g

Ingredients 4 large eggs 1 tbsp. olive oil 1/4 cup chopped sweet onion 1 medium plum tomato, diced 2 -4 tbsps. chopped cilantro kosher salt

black pepper, ground 1/4 cup shredded low-fat cheddar cheese

Directions 1. Beat the eggs with 2 tbsps. of water if using eggs. This step is not required if you are using the egg substitute. 2. Heat olive oil in a frying pan. 3. Place the chopped sweet onion in the frying pan and sauté for 6 minutes. 4. Stir in cilantro, tomato, 1/2 tsp. of salt and pepper and increase the heat to high. 5. Cook for 2 minutes until the mixture is dry. 6. Combine the eggs gently with a non-stick spoon and cook for 4 minutes. 7. Allow to cook for 2 minutes more and sprinkle cheese on top. 8. Serve warm. 9. Enjoy.

102

Venice Beach Brunch

Scotch

Eggs 101 (Breaded Hardboiled Eggs)

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 314.6 Fat 20.8g Cholesterol 245.1mg Sodium 532.1mg Carbohydrates 12.9g Protein 17.2g

Ingredients 5 medium free-range eggs 225 g good quality sausage meat 2 tbsps. chopped herbs 1 tbsp. chopped spring onion, green onion 1/2 tsp. mace 1/4 tsp. mixed spice

2 tbsps. plain flour 75 g white breadcrumbs salt and pepper oil

Directions 1. Place 4 eggs in cold water and allow to boil for 6 minutes. Rinse with cold water. 2. Whisk the remaining egg in a bowl. Place the plain four in another bowl and add seasonings. Place the white breadcrumbs in a 3rd bowl. 3. Place the sausage meat in a fourth bowl and stir in herbs, spring onions and mace. Using your hands combine the mixture well and separate into 4 parts. Peel the shells off the eggs and roll in the flour with seasonings. Flatten and wrap the sausage meat around each egg and dust with breadcrumbs. 4. Pour about 5cm oil into a skillet and heat well. 5. Add the eggs and leave until well browned for 12 minutes. Drain the excess fat and allow to cool. 6. The eggs can be kept refrigerated until ready to use. 7. Enjoy.

Scotch Eggs 101

103

WINNEBAGO

Morning Wraps

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 320.2 Fat 25.0g Cholesterol 158.2mg Sodium 562.8mg Carbohydrates 5.3g Protein 18.2g

Ingredients 1/4 cup A.1. Original Sauce, divided 1 tbsp. extra-virgin olive oil 1/2 tsp. granulated garlic 1/2 tsp. thyme leaves 8 ounces sirloin steaks 2 eggs, cracked and whisked 2 pinches sea salt 1/2 tsp. red pepper flakes

1 tbsp. butter 4 low-carb garden veggie wraps 1/4 cup mayonnaise 1/2 cup spinach leaves 4 cherry tomatoes, sliced 2 ounces goat cheese

Directions 1. Place half of the sauce, garlic, olive oil and thyme leaves in a bowl and combine well. Coat the steak on all sides with sauce. 2. Place the steak on a heated frying pan and cook for 5 minutes per side until done. Take out from the heat and allow to cool for 6 minutes. Cut the steak into lean slices 3. Beat the eggs in a second bowl. Stir in pepper flakes and salt and combine well. Add butter to the frying pan and allow to heat. Allow the eggs to scramble for about 2 minutes. 4. Place the mayonnaise and balance sauce in a bowl. 5. Lay the wraps on a wooden chopping board. Drizzle the sauce mixture on the bottom of 1/3 of wraps. Follow with scrambled eggs, spinach leaves, goat cheese, tomatoes and steak slices. Fold the sides of the wrap and form a burrito. 6. Cover with a plastic wrap and leave until ready to serve. 7. Enjoy.

104

Winnebago Morning Wraps

London

Tart Pie Shell

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 4157.4 Fat 315.9g Cholesterol 186.0mg Sodium 1825.0mg Carbohydrates 286.5g Protein 45.0g

Ingredients 1 egg 3 cups flour 3/4 tsp. salt 1 1/2 cups cold vegetable shortening

1 tbsp. vinegar 5 tbsps. very cold water

Directions 1. Add the flour and salt into a bowl and combine well. 2. Cut the cold vegetable shortening or lard with the use of a sharp knife to a similar size of peas. 3. Whisk the egg with vinegar and water in a bowl. 4. Stir in the egg mixture with the flour mix. 5. Form a ball. 6. Leave in the refrigerator for 2 hours. 7. Roll out the ball and use for a pie crust. 8. Enjoy.

London Tart Pie Shell

105

COMPLEX

Toast

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 1071.7 Fat 90.8g Cholesterol 632.9mg Sodium 861.3mg Carbohydrates 43.6g Protein 22.1g

Ingredients 4 hard-boiled eggs, chopped 1/4 cup butter 1/4 cup flour 1 1/2 cups cream

1/4 tsp. kosher salt ground pepper, 4 slices bread, toasted

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

106

Remove the shells from the eggs, cut into pieces and leave aside. Place butter in a skillet and heat well. Add the 1/4 cup of flour and allow to brown. Gradually stir in the cream and combine well. Remove from heat and stir in seasonings as desired. Add the kept aside eggs. Spread over the toasted slices of bread. Enjoy.

Complex Toast

Dante’s

Tomato and Garlic Eggs

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 256.8 Fat 16.8g Cholesterol 373.1mg Sodium 196.4mg Carbohydrates 12.2g Protein 15.1g

Ingredients 1 clove crushed garlic 2 tbsps. olive oil 2 cups canned tomato puree 4 basil leaves, torn into pieces 1 pinch dried oregano salt and pepper

8 large eggs 1 tbsp. parmesan cheese

Directions 1. Pour the oil into a frying pan and sauté the garlic for about 3 minutes. 2. Stir in the tomato, basil and seasonings. 3. Allow the mixture to simmer for about 16 minutes until the sauce becomes thick in consistency. 4. Crack the egg and place in a bowl. 5. Form a small well in the sauce with a wooden spatula. 6. Add the egg into the tomato sauce. 7. Follow with the rest of the eggs. 8. Sprinkle cheese on top. 9. Cover with lid and cook for 4 minutes until the eggs are cooked. 10. Serve warm. 11. Enjoy.

Dante’s Tomato and Garlic Eggs

107

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/