My Breakfast

Cookbook
Delicious Breakfast Recipes to Start Your
Day

By
BookSumo Press
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 Table of Contents
Oven Oats II 9
Crock Pot Oats II 12
Autumn October Oatmeal 13
Pecan Mornings 14
Rolled Oats and Banana 15
Egg and Avocado Rolled Oats 16
Rolled Oats and Almond Milk 17
Overnight Oats I 18
Overnight Oats II 19
Cardamom and Rose Oatmeal 20
How to Make Porridge 21
Breakfast Tacos From Mexico 24
British Breakfast Muffin Bread 25
Kedgeree(Indian Breakfast) 26
Welsh Toast Topping 27
Easy South American Style Oats for Breakfast 28
Full Dinner Crepes 29
Crepes with Nuts and Spinach 30
Morning Frost Crepes 32
New England Crepes 33
Chestnut Crepes 36
3-Cheese Dinner Crepes 37
 Picnic Crepes 38
West Indian Cheese Crepes 40
Flavors of November Crepes 41
Holiday Leftover Crepes 42
Harvest Crepes 43
Italian Herbed Crepes 44
Georgia Crepe Cake 45
Joey’s Lunch Box Granola Bars 48
Canadian Backroad Apple Crisp 49
Rosa’s Secret Cookie Recipe 50
3-Ingredient Skinny Girl Lunch Parfait 52
Jamaican Inspired Granola 53
Country Sun Rise Granola 54
Rita’s Favorite 55
Southern California Walnut and Vanilla Muffins 56
Canadian French Toast 57
November Sweet Potato Appetizer 60
Parfaits for July 61
Fresno Scramble 62
Butter Baked Scrambled Breakfast 63
Dijon Crème Scramble 64
Creamy Baked Eggs 65
Stockholm Scramble 66
Mesa Meets Kerala Stuffed Eggs 67
 Buttery Hard-Boiled Toast 68
Birmingham Sandwiches 69
Backroad Scramble 72
Maria’s Versatile Muffins 73
4-Ingredient Eggs Benedict 74
Mexican Steamed Omelet 75
Hermosa Beach Baked Eggs 76
Deviled Eggs Marrakesh 77
Deviled Eggs California 78
Victorian Scrambled Eggs 79
Deviled Eggs Louisiana 80
Tex-Mex Eggs 81
Catalina’s Casserole 84
Venetian Eggs 85
Mediterranean Fried Eggs 86
How to Make an Omelet 87
Mushroom Monday Omelet 88
Banana Waffles with Extras 89
Sweetened Flax Waffles 91
Victorian Waffles 92
Yam Waffles 93
Twin City Waffles 96
Light Oat Waffles 97
Vegan Almond Waffles 98
 Crispy Waffles 101 99
How to Make a Liege Waffle 100
July’s Zesty Waffles 101
Classical Bread from France 102
Naan 103
Easy Cinnamon Rolls 104
Rolls for Breakfast 105
Maggie’s Easy Pretzels 108
Parmesan Poppers 109
Cranberry Bread 110
Easy Portuguese Bread 111
Classical French Style Bread 112
Portuguese Bread 113
Spicy Jalapeno Cornbread 114
Peanut Butter Banana Almond Bread 115
3-Ingredient Fruit Banana Pancakes 116
Turkish Pancakes 117
Healthy Breakfast Pancakes 120
Apple Cinnamon Pancakes 121
Peanut Butter Pancakes 122
Chicken Pancakes 123
True Tuscan Pancakes 124
Buckwheat Buttermilk Pancakes 125
Almond Amaranth Pancakes 126
 Pancakes in Scotland 127
Buttermilk Oat Pancakes 128
Wednesday’s Breakfast Pancakes 129
October’s Pancakes 132
Loveable Fruity Pancakes 133
Garden Zucchini Pancakes 134
Swedish Breakfast 135
Traditional Chinese Pancakes 136
Oven Prep Time: 10 mins

Oats II Total Time: 45 mins

Servings per Recipe: 8

Calories 378 kcal
Fat 17.8 g
Carbohydrates 49.8 g
Protein 6.7 g
Cholesterol 49 mg
Sodium 305 mg

Ingredients
1/2 C. vegetable oil 1/2 C. raisins
3/4 C. white sugar 2 tbsps brown sugar
2 eggs 1/2 tsp ground cinnamon
1 C. milk
1/2 tsp salt
1 tbsp baking powder
3 C. quick cooking oats

Directions
1. Combine the following evenly: oatmeal, oil, baking powder, sugar, salt, raisins, milks, and
eggs.
2. Enter everything into a casserole dish coated with nonstick spray then garnish with some
cinnamon and brown sugar.
3. Let the contents chill in the fridge for 8 hours then cook in the oven for 40 mins at 350
degrees.
4. Enjoy.

Oven Oats II 9
CROCK
Pot Oats II
Prep Time: 2 mins
Total Time: 8 h 2 mins

Servings per Recipe: 6

Calories 208 kcal
Fat 8.3 g
Carbohydrates 29.8 Zg
Protein 4.5 g
Cholesterol 22 mg
Sodium 35 mg

Ingredients
1 C. oats 1 C. half-and-half cream
3 C. water 1/4 C. brown sugar, or to taste
1 pinch salt

Directions
1. For 6 to 8 hours cook your oats in water on low in the crock pot.
2. Then add in your half and half and salt when it has fully cooked.
3. Garnish your bowl of oatmeal with some brown sugar..

12 Crock Pot Oats II

Autumn Prep Time: 5 mins

October Oatmeal Total Time: 10 mins

Servings per Recipe: 1

Calories 594 kcal
Fat 31.9 g
Carbohydrates 67.6 g
Protein 18 g
Cholesterol 10 mg
Sodium 198 mg

Ingredients
1 (1 oz.) packet instant oatmeal, 1/4 C. whole natural almonds
unsweetened 1/2 tsp cinnamon
1/2 C. hot milk or water 2 tsps honey
1 tbsp almond butter
1 red apple, cored and roughly chopped

Directions
1. Heat your milk in the microwave or a small saucepan.
2. Put your oatmeal in the same bowl that you will eat out of. Then cover it with the milk
and almond butter.
3. Add in your almonds, honey, apples, and cinnamon.
4. Enjoy

Autumn October Oatmeal 13

PECAN
Mornings
Prep Time: 10 mins
Total Time: 8 hr 10 mins

Servings per Recipe: 8

Calories 326 kcal
Fat 12.5 g
Carbohydrates 48.2 g
Protein 8.2 g
Cholesterol 5 mg
Sodium 24 mg

Ingredients
2 C. steel cut oats 1 C. milk
2 C. diced apple 1 tbsp ground cinnamon
1 C. dried cranberries 1 tsp pumpkin pie spice
1/2 C. slivered almonds 2 tsps butte
1/2 C. chopped pecans
3 C. water

Directions
1. Cook all the ingredients for 8 hours with low heat. Enjoy warm in the morning..

14 Pecan Mornings
Rolled Prep Time: 15 mins

Oats and Banana Total Time: 30 mins

Servings per Recipe: 6

Calories 333 kcal
Fat 8.5 g
Carbohydrates 54.7 g
Protein 11 g
Cholesterol 38 mg
Sodium 524 mg

Ingredients
1 C. uncooked rolled oats 1/2 tsp salt
1 C. whole wheat flour 1 egg
3/4 C. all-purpose flour 2 C. milk
1/4 C. brown sugar 2 tbsps vegetable oil
2 tbsps dry milk powder 1 tsp vanilla extract
2 tsps baking powder 1 banana, mashed
1/2 tsp baking soda

Directions
1. Blend your oats until powdery.
2. Sift or mix the follow in a bowl: baking soda and powder, oats, salt, regular flour and
wheat flour, milk powder, and brown sugar. Place everything to the side.
3. Get a 2nd bowl, mix: beaten eggs, mashed banana, vanilla, and veggie oil.
4. Combine both bowls and let the contents sit for 10 mins.
5. Grease a frying pan and then heat it.
6. Cook large spoonfuls of the mix for about 2 mins per side. Continue for all ingredients.
7. Enjoy with maple syrup.

Rolled Oats and Banana 15

EGG
and Avocado
Prep Time: 10 mins
Total Time: 40 mins

Rolled Oats Servings per Recipe: 2

Calories 542 kcal
Fat 35.3 g
Carbohydrates 52 g
Protein 9.9 g
Cholesterol 0 mg
Sodium 1349 mg

Ingredients
1 1/2 C. So Delicious(R) Dairy Free 1 hardboiled egg, chopped
Original Culinary Coconut Milk half avocado, sliced
1 1/2 C. water
1 1/2 tsps sea salt
1/2 C. rolled oats
1/2 C. steel cut oats

Directions
1. Boil your milk and water in a big pan then add your salt, steel cut and rolled oats. Once
boiling set the heat to low then let the oats lightly boil for 21 mins.
2. Before serving add your chopped hard boiled eggs, and avocados. Enjoy warm..

16 Egg and Avocado Rolled Oats

Rolled Prep Time: 5 mins

Oats and Almond Total Time: 10 mins

Milk Servings per Recipe: 4

Calories 266 kcal
Fat 4.9 g
Carbohydrates 53.1 g
Protein 6.5 g
Cholesterol < 1 mg
Sodium 206 mg

Ingredients
2 C. rolled oats 1/2 C. dried tart cherries
3 1/2 C. sweetened vanilla almond milk
1/8 tsp salt

Directions
1. Microwave all the ingredients except the cherries for 4 mins.
2. Stir the contents at 2 mins.
3. Before serving the oatmeal add in your cherries.
4. Enjoy.

Rolled Oats and Almond Milk 17

OVERNIGHT
Oats I
Prep Time: 5 mins
Total Time: 8 hrs 5 mins

Servings per Recipe: 1

Calories 279 kcal
Fat 9.6 g
Carbohydrates 41.1 g
Protein 9.5 g
Cholesterol 18 mg
Sodium 69 mg

Ingredients
1/3 C. milk 1 tsp ground cinnamon
1/4 C. rolled oats 1/4 C. fresh blueberries
1/4 C. Greek yogurt
2 tsps chia seeds
2 tsps honey

Directions
1. Get a jar and add into it: cinnamon, milk, honey, oats, chia seeds, and yogurt. Place a lid on
the jar and shake the contents for 1 to 2 mins.
2. Add in your blueberries and shake again.
3. Let the jar sit in the fridge for at least 7 hrs.
4. Enjoy on the go..

18 Overnight Oats I
Overnight Prep Time: 15 mins

Oats II Total Time: 8 hrs 15 mins

Servings per Recipe: 1

Calories 455 kcal
Fat 25.4 g
Carbohydrates 44.6g
Protein 13.7 g
Cholesterol 22 mg
Sodium 151 mg

Ingredients
1/2 C. old-fashioned oats 1 tsp chia seeds (optional)
1/2 C. Greek yogurt 1/2 tsp ground cinnamon, or more to taste
1/2 C. unsweetened almond milk 1/2 tsp almond extract
1/2 C. diced peaches 2 tbsps chopped pecans, or to taste (optional)
1 packet stevia powder

Directions
1. Get a jar and add in: cinnamon, oats, almond extract, yogurt, chia seeds, almond milk,
stevia, and peaches.
2. Place a lid on the jar and shake the contents for 1 to 2 mins.
3. Add in your pecans and shake again.
4. Place the contents in the fridge for at least 7 hrs.
5. Enjoy.

Overnight Oats II 19
CARDAMOM
and Rose
Prep Time: 5 mins
Total Time: 7 hrs 5 mins

Oatmeal Servings per Recipe: 4

Calories 125 kcal
Fat 3.8 g
Carbohydrates 19.9 g
Protein 3.2 g
Cholesterol 0 mg
Sodium 8 mg

Ingredients
1/2 C. steel-cut oats 1/2 tsp almond extract
2 C. So Delicious(R) Dairy Free 1/4 tsp cardamom
Unsweetened Coconut Milk 1/4 tsp cinnamon
1 small pear, chopped Sweetener of choice, to taste
1/2 tsp vanilla extract
1/2 tsp rose water

Directions
1. Coat your slow cooker with some nonstick spray then add everything listed besides the
sweetener to the slow cooker.
2. For 8 hrs let the contents cook on low.
3. After 8 hrs has elapsed add your sweeteners.
4. Enjoy..

20 Cardamom and Rose Oatmeal

How Prep Time: 5 mins

to Make Porridge Total Time: 20 mins

Servings per Recipe: 4

Calories 507 kcal
Fat 20.5 g
Carbohydrates 64.2 g
Protein 19.2 g
Cholesterol 151 mg
Sodium 237 mg

Ingredients
3 C. water 4 tsps butter
1 C. powdered milk 1 C. milk
1 1/2 C. rolled oats 3 tbsps honey
1/2 tsp ground cinnamon
1/2 C. raisins
1/2 tsp vanilla extract
3 eggs

Directions
1. Get some water boiling then combine in your cinnamon, powdered milk, and oats. Once
boiling again lower the heat and let the contents simmer for 12 mins.
2. Shut off the heat and add in your vanilla and raisins.
3. One by one add your eggs and make sure to stir them in completely.
4. Enter your porridge into a bowl and garnish each with some honey, 1 tsp of butter, and
one fourth C. of milk.
5. Enjoy.:

How to Make Porridge 21

BREAKFAST
Tacos From
Prep Time: 5 mins
Total Time: 15 mins

Mexico Servings per Recipe: 4

Calories 537 kcal
Fat 34.1 g
Cholesterol 343 mg
Sodium 1298 mg
Carbohydrates 27.7 g
Protein 30.6 g
Fiber 3.9 g
Ingredients
6 oz. chorizo sausage, optional 1 cup shredded Monterey Jack cheese
8 (6 inch) corn tortillas 1 dash hot pepper sauce (e.g. Tabasco™),
6 eggs or to taste
1/4 cup milk 1/2 cup salsa
1/2 tsp pepper
1/2 tsp salt

Directions
1. Cook crumbled sausage in a pan at medium heat until golden brown in color.
2. Heat up two different pans at high heat and medium heat.
3. Whisk together eggs, pepper and salt in a bowl, and pour these eggs into the pan at
medium heat.
4. Cook until you see that the eggs are firm and continue cooking after adding sausage.
5. Warm up some tortillas in the pan which is at high heat for about 45 seconds each side
and add some cheese before filling with the egg and tortilla mixture you have prepared.
6. Also add some hot pepper sauce and salsa according to your taste before serving it.
7. Enjoy..

24 Breakfast Tacos From Mexico

British Prep Time: 1 hr

Breakfast Muffin Total Time: 1 hr 25 mins

Bread Servings per Recipe: 20

Calories 168 kcal
Fat 1.2 g
Carbohydrates 32.4 g
Protein 6.1 g
Cholesterol 2 mg
Sodium 260 mg

Ingredients
2 C. milk 1 tbsp white sugar
1/2 C. water 2 tsps salt
2 tbsps cornmeal 1/4 tsp baking soda
6 C. bread flour
2 (.25 oz.) packages active dry yeast

Directions
1. Coat two bread pans with some oil and add a bit of cornmeal to each.
2. Now heat your water and milk in a big pot.
3. Get a bowl and combine: baking soda, 3 C. of flour, milk, salt, salt, yeast, and sugar.
4. One by one slowly add an additional C. of flour to the mix. Make a batter from this.
5. Divide the batter between both loaf pans and place a plastic covering over it. Let the
dough rise for 1 hr.
6. Half way through the rising time set your oven to 325 degrees before continuing.
7. Cook the loaves in the oven for 26 mins.
8. Enjoy.

British Breakfast Muffin Bread 25

KEDGEREE
(Indian Breakfast)
Prep Time: 20 mins
Total Time: 40 mins

Servings per Recipe: 2

Calories 977 kcal
Fat 17.2 g
Carbohydrates 162.9g
Protein 43.7 g
Cholesterol 258 mg
Sodium 663 mg

Ingredients
2 C. uncooked basmati rice 1 tsp curry powder
2 eggs 4 green onions, diced
4 oz. smoked haddock, or other white 1/4 C. frozen green peas
fish salt and pepper to taste
1 bay leaf 1/2 C. low-fat plain yogurt
1 C. milk, or as needed
1 tbsp butter

Directions
1. Cook your rice using its associated instructions.
2. Get a big pot and add enough water to cover your eggs.
3. Get the water and eggs boiling, then place a lid on the pot, and shut the heat.
4. Let the eggs sit for 14 mins. Then remove the shells and dice them.
5. Add your haddock to a frying pan and also a bay leaf, cover the fish with milk. Bring the
milk to a gentle boil.
6. Simmer until the fish is fully cooked. Remove all leaves and the milk as well.
7. Now stir fry your onions and peas in curry powder for 3 mins. Then combine in: fish, rice,
and eggs.
8. Warm the contents and then season with some pepper and salt.
9. Enjoy..

26 Kedgeree(Indian Breakfast)
Welsh Prep Time: 5 mins

Toast Topping Total Time: 20 mins

Servings per Recipe: 6

Calories 333 kcal
Fat 24.6 g
Carbohydrates 12.6 g
Protein 15.3 g
Cholesterol 75 mg
Sodium 577 mg

Ingredients
4 tbsps butter 2 C. milk
1/2 C. all-purpose flour 1 tsp Worcestershire sauce
1/2 tsp salt 2 C. shredded sharp Cheddar cheese
1/8 tsp dry mustard
1/8 tsp cayenne pepper

Directions
1. In a big pot combine the following in melted butter: pepper, milk, flour, mustard,
Worcestershire, and salt.
2. Stir and heat the contents for 10 mins with a low level of heat. Now add your cheese and
let it melt nicely.
3. Enjoy this topping on some toasted rye bread.

Welsh Toast Topping 27

EASY
South American
Prep Time: 10 mins
Total Time: 15 mins

Style Oats for Servings per Recipe: 2

Calories 220 kcal

Breakfast Fat
Carbohydrates
5.1 g
35.2 g
Protein 8.7 g
Cholesterol 15 mg
Sodium 270 mg

Ingredients
1 1/2 C. milk 1 pinch ground nutmeg
1/2 C. quick cooking oats 1 pinch salt
2 tbsps white sugar
1/4 tsp ground cinnamon

Directions
1. For 4 min simply boil all the ingredients. Enjoy warm..

28 Easy South American Style Oats for Breakfast

Full Dinner Prep Time: 20 mins

Crepes Total Time: 50 mins

(Broccoli and Servings per Recipe: 6

Chicken)
Calories 515.5
Fat 42.4g
Cholesterol 119.5mg
Sodium 784.6mg
Carbohydrates 15.1g
Protein 21.1g

Ingredients
1/4 C. butter 1 1/2 lb. broccoli, cooked & drained
1/4 C. all-purpose flour 2 C. chicken, cooked & chopped
2 C. chicken broth 12 crepes
2 tsp. Worcestershire sauce
3 C. cheddar cheese, grated
2 C. sour cream

Directions
1. Set your oven to 350 degrees F before doing anything else.
2. in a pot, add the butter over medium heat and cook until melted.
3. Stir in the flour and cook until thick and bubbly, mixing continuously. Stir in the
Worcestershire sauce and chicken broth and cook until thick, mixing continuously.
4. Remove from the heat and stir in 2 C. of the cheddar cheese until melted completely. In a
bowl, place the sour cream.
5. Slowly, add the hot cheese sauce, mixing continuously until well combined. Put the
chicken and broccoli onto each crepe evenly and top each with 1 tbsp. of the cheese
sauce.
6. Carefully, fold each crepe over the filling.
7. In the bottom of a baking dish, arrange the crepes and top with the remaining cheese
sauce evenly, followed by the remaining cheddar cheese. Cover the baking dish and cook
in the oven for about 20-30 minutes. Enjoy hot.

Full Dinner Crepes 29

CREPES
with Nuts and
Prep Time: 25 mins
Total Time: 1 hr 45 mins

Spinach Servings per Recipe: 4

Calories 602.7
Fat 41.9g
Cholesterol 166.6mg
Sodium 241.5mg
Carbohydrates 32.9g
Protein 29.2g

Ingredients
2/3 C. whole wheat flour 3 scallions, thinly sliced
1 egg 1 C. ricotta cheese
2/3 C. plain yogurt 4 tbsp. plain yogurt
3 tbsp. water 3/4 C. grated Gruyere cheese
1 tbsp. olive oil 1 egg, lightly beaten
1 package frozen spinach, thawed and 1 C. unsalted cashews
pureed 2 tbsp. chopped parsley
1 pinch of grated nutmeg 1 pinch cayenne pepper
salt and pepper
fresh cilantro ( to garnish)
Filling
1 tbsp. olive oil

Directions
1. Set your oven to 350 degrees F before doing anything else and grease a shallow baking
dish.
2. For the crepe: in a bowl, add the oil, yogurt, egg and water and beat until well combined.
3. In another bowl, add the flour and salt and mix well.
4. Now, sift the flour mixture into a second bowl.
5. Slowly, add the egg mixture, whisking continuously until well combined.
6. Add the spinach, nutmeg and pepper and stir to combine.
7. For the filling: in a skillet, add the oil and cook until heated through.
8. Add the scallions and stir fry for about 2-3 minutes.
9. With a slotted spoon, transfer the scallion onto a paper towel lined plate to drain.
10. In a bowl, add the yogurt, ricotta and half of the Gruyere and beat until well combined.
11. Add the egg, parsley, salt and cayenne and beat until well combined.
30 Crepes with Nuts and Spinach
12. Place a lightly greased frying pan over medium-high heat until heated through.
13. Place about 3-4 tbsp. of the mixture and tilt the pan to spread in a thin layer.
14. Cook for about 5 minutes, flipping once after 3 minutes.
15. Repeat with the remaining mixture.
16. Place some of the filling onto the center of each crepe evenly.
17. Carefully, fold each crepe in envelope style.
18. In the bottom f the prepared baking dish, arrange the crepes and top with the remaining
filling, followed by the remaining cheese.
19. Cook in the oven for about 15 minutes.
20. Enjoy hot with a garnishing of the cilantro sprigs and lemon wedges.

31
MORNING FROST
Crepes
Prep Time: 5 mins
Total Time: 20 mins

Servings per Recipe: 4

Calories 241.5
Fat 11.0g
Cholesterol 226.7mg
Sodium 153.8mg
Carbohydrates 24.8g
Protein 9.8g

Ingredients
1 C. all-purpose flour 1 pinch salt
1 C. water, plus 1/3 C. chopped of fresh mint
2 tbsp. water
4 large eggs
2 tbsp. melted butter

Directions
1. In a blender, add all the ingredients except the mint and pulse until well combined.
2. Transfer the mixture into a bowl and place in the fridge for about 1 hour.
3. Remove from the fridge and stir in the mint.
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 2 minutes, flipping once after 1 1/2 minutes.
7. Repeat with the remaining mixture.
8. Enjoy warm.

32 Morning Frost Crepes

New England Prep Time: 40 mins

Crepes Total Time: 50 mins

Servings per Recipe: 4

Calories 285.7
Fat 19.0g
Cholesterol 139.6mg
Sodium 402.4mg
Carbohydrates 5.2g
Protein 23.9g

Ingredients
8 crepes 1/2 C. sliced mushroom
1/4 tsp. black pepper 1 C. hollandaise sauce, optional
1 lb. freshly shucked lobster meat 1 tsp. chopped garlic
1 tsp. fresh squeezed lemon juice 1/4 C. chopped parsley
1/4 C. clarified butter 1/4 C. chopped walnuts
1 C. cooked well drained spinach
1/4 C. minced onion
1/4 C. white sauce

Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a skillet, add the oil over medium heat and cook until heated through.
3. Add mushroom, onions and garlic and stir fry for about 5-6 minutes.
4. Stir in the white sauce, spinach, walnuts, lemon juice and black pepper and remove from
the heat.
5. Place about 2 oz. of the lobster onto each crepe, followed by the spinach mixture.
6. Carefully,, roll each crepe.
7. In the bottom of a baking dish, arrange the crepes, folded side down.
8. Cook in the oven for about 10 minutes.
9. Divide the crepes onto serving plates and top each with the Hollandaise sauce, followed
by the parsley.
10. Enjoy with a sprinkling of the paprika.

New England Crepes 33

CHESTNUT
Crepes
Prep Time: 15 mins
Total Time: 40 mins

(No Gluten) Servings per Recipe: 4

Calories 268.8
Fat 23.4g
Cholesterol 212.0mg
Sodium 158.1mg
Carbohydrates 7.0g
Protein 7.3g

Ingredients
1 1/2 C. chestnut flour, sifted 3 large eggs
1/8 tsp. salt 6 tbsp. unsalted butter, melted
1 tbsp. sugar
1 1/4 C. whole milk
1 tsp. vanilla extract

Directions
1. In a bowl, add the flour, sugar and salt and mix well.
2. In another bowl, add the milk, eggs and vanilla and beat until well combined.
3. Add the flour mixture and beat until well combined.
4. Add 2 tbsp. of the butter and mix until well combined.
5. Grease a crepe pan with a little butter and place over medium 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 until golden brown from both sides.
8. Repeat with the remaining mixture.
9. Enjoy warm.

36 Chestnut Crepes
3-Cheese Prep Time: 1 hr

Dinner Crepes Total Time: 1 hr 30 mins

Servings per Recipe: 4

Calories 767.0
Fat 44.1g
Cholesterol 294.0mg
Sodium 1542.7mg
Carbohydrates 44.4g
Protein 46.7g

Ingredients
Crepes 1/2 C. grated Parmesan cheese
1 C. water 1 tsp fresh garlic
1 C. flour 1 egg
2 eggs 2 tbsp fresh finely chopped parsley
1/8 tsp salt salt and black pepper
vegetable oil 2 C. favorite pasta sauce
Filling 2 C. grated mozzarella cheese
1 lb. ricotta cheese
1 C. grated mozzarella cheese, packed

Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 9x9-inch baking
dish. For the crepes: in a bowl, add the eggs, flour, salt and 1 C. of the water and beat until
well combined.
2. Grease a frying pan with a little oil and place over medium heat until heated through.
Place about 2-3 tbsp. of the mixture and tilt the pan to spread in a thin layer.
3. Cook for about 4 minutes, flipping once after 1 minute. Repeat with the remaining
mixture.
4. For the filling: in a bowl, add the egg, Parmesan, 1 C. of the mozzarella, parsley, garlic, salt
and pepper and beat until well combined. Place 3 tbsp. of the filling onto the center of
each crepe.
5. Carefully, fold the crepe over the filling.
6. In the bottom of the prepared baking dish, place about 1 C. of the pasta sauce evenly.
7. Place the rolled crepes over the pasta sauce, seam side down and top with the remaining
pasta sauce, followed by the mozzarella cheese. Cook in the oven for about 25-30
minutes. Enjoy hot.

3-Cheese Dinner Crepes 37

PICNIC
Crepes
Prep Time: 30 mins
Total Time: 1 hr

Servings per Recipe: 6

Calories 196.2
Fat 0.6g
Cholesterol 0.7mg
Sodium 66.5mg
Carbohydrates 42.0g
Protein 6.6g

Ingredients
Crepe Filling
1 1/4 C. all-purpose flour 4 medium oranges
1 pinch salt 2 C. blueberries
2 egg whites
7/8 C. skim milk
2/3 C. orange juice
oil, for frying
yogurt or light crème fraiche, to serve

Directions
1. Set your oven to 400 degrees F before doing anything else.
2. For the crepes: in a bowl, sift together the salt and flour.
3. With your hands, make a well in the center of the flour mixture.
4. In the well, add the milk, egg whites and orange juice and with a whisk, beat until a
smooth and bubbly mixture is formed.
5. Place a lightly greased crepe pan over medium heat until heated through.
6. Place desired amount of the mixture and tilt the pan to spread in a thin layer.
7. Cook until golden brown from both sides.
8. Repeat with the remaining mixture.
9. In the bottom of a baking sheet, arrange 6 small oven proof bowls, upside down.
10. Arrange 1 crepe over each bowl to form the baskets.
11. Cook in the oven for about 10 minutes.
12. Remove from the oven and carefully, lift the baskets from the bowls.
13. Meanwhile, pare a thin orange rind slice from one orange and cut into strips finely.
14. In a pan of the boiling water, add the orange strips and cook for about 30 seconds.

38 Picnic Crepes
15. Drain the orange strips in a colander well and rinse under cold running water.
16. Keep aside to drain.
17. Remove the peel and white pith from all the oranges.
18. Divide each orange into segments, reserving the dripping juice into a bowl.
19. In a microwave-safe bowl, add the blueberries and orange segments alongside the juice
and microwave until just warmed.
20. Divide the fruit mixture into each crepe basket evenly.
21. Enjoy with a topping of the rind strips.

39
WEST INDIAN
Cheese Crepes
Prep Time: 15 mins
Total Time: 45 mins

Servings per Recipe: 4

Calories 223.0
Fat 3.0g
Cholesterol 47.4mg
Sodium 48.4mg
Carbohydrates 42.5g
Protein 6.7g

Ingredients
125 ml light coconut milk 185 ml skim milk
2 tbsp. brown sugar 1 egg
1/2 tsp. vanilla essence 1/2 tsp. vanilla essence
2 bananas cooking spray
200 g low-fat ricotta
1 tbsp. coconut
Crepes
80 g plain flour

Directions
1. For the crepes: in a bowl, add the egg, milk and vanilla essence and beat until well
combined. In another bowl, place the flour.
2. Add the egg mixture and beat until blended nicely.
3. Place a lightly greased crepe pan over medium heat until heated through. Place about 2
tbsp. of the mixture and tilt the pan to spread in a thin layer. Cook for about 3 minutes,
flipping once after 2 minutes. Repeat with the remaining mixture.
4. In a pan, add the sugar, coconut milk and vanilla essence over low heat and cook until
sugar dissolves, mixing continuously.
5. Set the heat to high and cook until boiling.
6. Now, set the heat to medium and cook for about 2-3 minutes.
7. Add the banana and cook for about 1 minute, tossing frequently.
8. Place the ricotta over each crepe evenly.
9. Carefully, fold each crepe over ricotta.
10. Place the crepes onto serving plates and top each with the banana mixture.
11. Enjoy with a garnishing of the coconut.

40 West Indian Cheese Crepes

Flavors Prep Time: 10 mins

of November Total Time: 30 mins

Crepes Servings per Recipe: 16

Calories 76.0
Fat 3.1g
Cholesterol 26.1mg
Sodium 19.9mg
Carbohydrates 9.6g
Protein 2.2g

Ingredients
1 C. all-purpose flour 1/2 tsp. ground cinnamon
1 1/3 C. milk 1/4 tsp. ground ginger
2 eggs 1/4 tsp. ground nutmeg
2 tbsp. brown sugar
2 tbsp. cooking oil
1 tbsp. light molasses

Directions
1. In a bowl, add all the ingredients and with an electric mixer, beat until well combined.
2. Place a lightly 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 both sides.
5. Repeat with the remaining mixture.
6. Enjoy.

Flavors of November Crepes 41

HOLIDAY
Leftover Crepes
Prep Time: 50 mins
Total Time: 1 hr 20 mins

Servings per Recipe: 6

Calories 438.0
Fat 20.0g
Cholesterol 148.1mg
Sodium 1101.1mg
Carbohydrates 55.0g
Protein 10.0g

Ingredients
2/3 C. all-purpose flour 1/2 tsp. salt
2/3 C. whole milk 2 1/4 C. shredded roast turkey
6 tbsp. warm water 2 1/4 C. leftover prepared stuffing
2 large eggs 1 1/4 C. cranberry sauce
2 large egg yolks 2 C. turkey gravy
1/4 C. chopped fresh chives
4 tbsp. unsalted butter, melted

Directions
1. In a food processor, add the flour, milk, eggs, egg yolks, butter, water, chives and salt and
pulse until blended nicely.
2. Transfer the mixture into a bowl and keep aside for about 30 minutes. Set your oven to
375 degrees F and arrange a rack in the center of the oven. Grease a frying pan with a
little butter and place over medium-high heat until heated through.
3. Place about 2-3 tbsp. of the mixture and tilt the pan to spread in a thin layer. Grease a
15x0x2-inch baking dish with the butter.
4. Grease a frying pan with a little butter and place 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 3/4 minutes, flipping once after 1 minute. Repeat with the remaining mixture.
5. Place about 3 tbsp. of the turkey onto the center of each crepe, followed by 3 tbsp. of the
stuffing and 1 tbsp. of the cranberry sauce.
6. Carefully, roll each crepe to secure the filling.
7. In the bottom of the prepared baking dish, place the crepes, seam side down and top with
1 1/2 C of the gravy evenly.
8. Cook in the oven for about 20 minutes.
9. Enjoy hot alongside the remaining cranberry sauce and gravy.

42 Holiday Leftover Crepes

Harvest Prep Time: 45 mins

Crepes Total Time: 55 mins

Servings per Recipe: 8

Calories 215.7
Fat 13.0g
Cholesterol 82.0mg
Sodium 221.5mg
Carbohydrates 17.6g
Protein 7.6g

Ingredients
2 large eggs butter, for coating the pan
1 C. milk 3/4 C. Brie cheese, thinly sliced
1/3 C. water 2 small apples, thinly sliced
1 C. all-purpose flour, preferably bleached 1 tbsp. butter, melted
1/4 tsp. salt 1/4 C. walnuts, chopped
2 tbsp. butter, melted

Directions
1. In a food processor, add the flour, 2 tbsp. of the melted butter, water, milk, eggs and salt
and pulse until well combined.
2. Transfer the mixture into a bowl and place in the fridge for about 2 hours. Grease a
frying pan with a little butter and place over medium-high heat until heated through.
3. Place about 2-3 tbsp. of the mixture and tilt the pan to spread in a thin layer.
4. Cook for about 1 1/2 minutes, flipping once after 1 minute.
5. Repeat with the remaining mixture.
6. Set your oven to 375 degrees F.
7. Place 1 cheese slices over each crepe, followed by 3 apple slices.
8. Carefully, fold each crepe.
9. In the bottom of a 12x18-inch baking dish, arrange the crepes.
10. Coat the crepes with the remaining melted butter and top with the walnuts.
11. Cook in the oven for about 8-10 minutes.
12. Enjoy hot.

Harvest Crepes 43
ITALIAN
Herbed Crepes
Prep Time: 1 min
Total Time: 3 mins

Servings per Recipe: 1

Calories 42.0
Fat 2.0g
Cholesterol 30.3mg
Sodium 57.0mg
Carbohydrates 4.2g
Protein 1.6g

Ingredients
1/2 C. all-purpose flour 1/4 tsp. salt
2 tbsp. all-purpose flour Spice Mix (use 1/4 C.)
2 eggs 1 tsp. dried tarragon
1/2 C. milk 1 tbsp. fresh chives, snipped
1/2 C. cold water, plus 1 tbsp. fresh parsley, finely chopped
2 tbsp. cold water 1 tbsp. dried chervil
1 1/2 tbsp. melted butter

Directions
1. In a food processor, add all the ingredients except the herbs and pulse until well combined.
2. Transfer the mixture into a bowl and stir in the herbs.
3. Place in the fridge for about 1 hour.
4. Place a lightly greased frying pan over medium-high heat until heated through.
5. Place about 2-3 tbsp. of the mixture and tilt the pan to spread in a thin layer.
6. Cook until golden brown from both sides.
7. Repeat with the remaining mixture.
8. Enjoy.

44 Italian Herbed Crepes

Georgia Prep Time: 15 mins

Crepe Cake Total Time: 25 mins

Servings per Recipe: 6

Calories 531.4
Fat 23.6g
Cholesterol 127.6mg
Sodium 440.6mg
Carbohydrates 71.9g
Protein 9.1g

Ingredients
Filling Batter
1 (8 oz.) packages cream cheese, softened 2 eggs
1 C. powdered sugar 1 C. milk
1 tsp. almond extract 2 tbsp. vegetable oil
1/2 C. seedless raspberry jam 1 C. buttermilk pancake mix
1 (15 1/4 oz.) cans peach slices in heavy nonstick cooking spray
syrup, drained
1 (7 oz.) cans whipped cream

Directions
1. In a food processor, add the oil, milk and eggs and pulse until well combined. Add the
pancake mix and pulse until smooth.
2. Place a lightly greased frying pan 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. Cook until
golden brown from both sides.
4. Repeat with the remaining mixture.
5. Meanwhile, in a bowl, add the powdered sugar, cream cheese and almond extract and
with a hand mixer, beat until smooth.
6. Arrange a crepe onto a plate.
7. Place about 2 tbsp. of the cream cheese mixture over the crepe evenly.
8. Repeat with the remaining 6 crepes and cream cheese mixture.
9. Place the last bare crepe on top.
10. Top with the peach slices in a decorative pattern.
11. With a sharp knife, cut into 8 wedges.
12. Enjoy with a topping of the whipped cream.

Georgia Crepe Cake 45

JOEY’S
Lunch Box
Prep Time: 10 mins
Total Time: 30 mins

Granola Bars Servings per Recipe: 24

Calories 323 kcal
Fat 16.6 g
Carbohydrates 41.3g
Protein 4.9 g
Cholesterol 36 mg
Sodium 134 mg

Ingredients
2 C. chopped walnuts 1 tsp baking soda
1 C. rolled oats 1 tsp baking powder
1 C. white sugar 1/2 tsp salt
1 C. packed brown sugar 2 C. raisins
1 C. unsalted butter, softened 1 1/2 C. unsweetened nut and grain
2 eggs granola
1 tsp vanilla extract
1 2/3 C. all-purpose flour

Directions
1. Take out the racks from your oven and put one in the uppermost slot, and one in the
lowermost slot. Now set the oven to 375 degrees before doing anything else.
2. Get two cookie sheets and grease them or use nonstick spray.
3. Get a big plate for your walnuts and rolled oats and place them in the microwave for 3
with the highest level of heat. Stir the mix and microwave them for about 1 to 2 mins
more. At this point everything should be toasted if not microwave them for a few more
mins. Place everything into a bowl.
4. Add the following to your blender: vanilla, sugars, eggs, and butter. Puree the mix until it is
creamy for 1 min.
5. Then get a 2nd bowl, combine: salt, baking soda, and baking powder. Sift the dry mix into
the wet mix in the blender and process everything for 30 secs. Combine this mix with the
oats in the bowl and combine in the granola and raisins. Stir everything evenly then place
dollops of the mix onto the prepared cookie sheets.
6. Each cookie should be about 2 large tbsps of mix. Cook the cookies for 14 mins then let
everything sit until it completely cool.
7. Enjoy.

48 Joey’s Lunch Box Granola Bars

Canadian Prep Time: 10 mins

Backroad Apple Total Time: 55 mins

Crisp Servings per Recipe: 2

Calories 423 kcal
Fat 24.8 g
Carbohydrates 47.8g
Protein 5.9 g
Cholesterol 47 mg
Sodium 137 mg

Ingredients
cooking spray 1/8 tsp ground allspice
1/4 C. cream cheese, softened 1 apple, halved and core cut out
2 tbsps brown sugar 1 tbsp butter
2 tbsps maple syrup 1/4 C. granola
2 tbsps chopped walnuts
1 1/2 tsps ground cinnamon
1/4 tsp vanilla extract
1/8 tsp ground nutmeg

Directions
1. Coat a casserole dish with non-stick spray then set your oven to 350 degrees before
doing anything else.
2. Get a bowl, combine: allspice, cream cheese, and nutmeg, brown sugar, vanilla extract,
cinnamon, walnuts, and maple syrup. Evenly mix everything.
3. Layer your apples into the casserole dish. Place 1.5 tbsps of butter into each apple core
then 1/2 of the walnut mix over each filling the core.
4. Cook everything in the oven for 37 mins then top the dish with the granola and cook
everything for about 8 to 12 more mins.
5. Enjoy.

Canadian Backroad Apple Crisp 49

ROSA’S
Secret Cookie
Prep Time: 45 mins
Total Time: 55 mins

Recipe Servings per Recipe: 36

Calories 238 kcal
Fat 12.5 g
Carbohydrates 30.6g
Protein 3.3 g
Cholesterol 11 mg
Sodium 376 mg

Ingredients
1 C. margarine, softened 1/4 tsp orange liqueur
1 C. white sugar 1 drop maple flavored extract
1 C. brown sugar (packed) 2 C. all-purpose flour
2 eggs 2 1/2 C. granola with nuts and raisins
1 tsp vanilla extract 1 tsp baking powder
1 tsp French vanilla-flavored instant 1 tsp baking soda
coffee granules 4 tsps salt
1/8 tsp water 1 (16 oz.) package semisweet chocolate
1 tsp strawberry jam chips
1 tsp sweetened chestnut puree 1/2 C. chopped and toasted walnuts
1 tbsp instant hot chocolate mix 1 oz. rosemary flavored chocolate, grated
1 tsp ground cinnamon
1 dash ground nutmeg
1 drop fresh lemon juice

Directions
1. Coat two cookie sheet with oil or nonstick spray then set your oven to 375 degrees before
doing anything else.
2. Get a bowl for your brown and white sugar and the margarine. Whisk everything together
until it is creamy and smooth. Then combine in the vanilla extract and eggs. Whisk
everything again.
3. Get a 2nd bowl, combine: coffee and water. Then mix this with the margarine mix.
4. Now evenly combine in: maple extract, strawberry jam, orange liqueur, chestnut puree,
lemon juice, chocolate mix, nutmeg, and cinnamon.
5. Get a 3rd bowl for your salt, flour, baking powder and soda, and granola. Stir the dry
mixes evenly then gradually combine the dry mix with the jam mix.
6. Work the mix completely then combine in the grated chocolate and the chocolate chips,
50 Rosa’s Secret Cookie Recipe
 and the walnuts. Combine everything completely.
7. With two tbsps form balls from the mix and place them on the cookie sheets evenly. Then
flatten each one.
8. Cook everything in the oven for 11 mins. Then let the cookies lose their heat before storing
them.
9. Enjoy.

51
3-INGREDIENT
Skinny Girl Lunch
Prep Time: 10 mins
Total Time: 10 mins

Parfait Servings per Recipe: 2

Calories 515 kcal
Fat 17.8 g
Carbohydrates 68.2g
Protein 21.4 g
Cholesterol 12 mg
Sodium 177 mg

Ingredients
2 C. vanilla yogurt 8 blackberry
1 C. granola

Directions
1. Get a serving glass and layer the following in it: 4 blackberries, 1 C. yogurt, and 1/2 C.
granola.
2. Continue layering in this manner until all the
3. Ingredients have been used up.
4. Enjoy.

52 3-Ingredient Skinny Girl Lunch Parfait

Jamaican Inspired Prep Time: 20 mins

Granola Total Time: 36 mins

Servings per Recipe: 24

Calories 267 kcal
Fat 12.3 g
Carbohydrates 36.4g
Protein 6.1 g
Cholesterol 0 mg
Sodium 7 mg

Ingredients
8 C. quick-cooking oats 1/2 C. honey
1 C. oat bran 1 tsp vanilla extract
1 C. unsweetened flaked coconut 1/2 C. dried cranberries
3/4 C. chopped almonds
1/2 C. coconut milk
1/4 C. virgin coconut oil
1/4 C. vegetable oil
1/2 C. barley malt syrup or maltose syrup

Directions
1. Set your oven to 350 degrees before doing anything else.
2. Get a bowl, combine: almonds, oats, coconut, and oat bran.
3. Place the mix between cookie sheets or casserole dishes and toast the mix in the oven
for 6 to 9 minx until everything becomes aromatic.
4. At the same time add the following to a large pot: honey, coconut milk, malt syrup, veggie
oil, and coconut oil.
5. Stir and heat the mix until it begins to bowl. Let the mix cook for 3 mins. Shut the heat
and combine in the vanilla.
6. Place your toasted oats into bowl then top the oats with the honey mix. And toss
everything by stirring. Get all the oats combined, then place everything onto the baking
dishes again.
7. Cook the granola in the oven for 10 mins. Then let the granola lose its heat then place
everything into a bowl and toss it with the cranberries.
8. Enjoy.

Jamaican Inspired Granola 53

COUNTRY
Sun Rise Granola
Prep Time: 10 mins
Total Time: 55 mins

Servings per Recipe: 12

Calories 135 kcal
Fat 5g
Carbohydrates 20.6g
Protein 3g
Cholesterol 0 mg
Sodium 3 mg

Ingredients
3 C. old-fashioned rolled oats (such as 1 tbsp coconut oil, melted
Bob's Red Mill(R) Gluten-Free Oats) 1 tsp vanilla extract (optional)
1/2 C. unsweetened coconut flakes 3/4 tsp ground cinnamon (optional)
(optional)
1/4 C. honey
Directions
1. Set your oven to 325 degrees before doing anything else.
2. Layer your coconut flakes into a jellyroll pan with your oats. Toast them in the oven for 9
mins. Stir everything and turn the pan and toast everything for about 7 more mins.
3. Get a bowl, combine: cinnamon, honey, vanilla extract, and coconut oil. Combine in the
toasted oats, and toss everything.
4. Place a layering of wax paper on your jellyroll pan and pour your granola mix into the
pan. Cook the mix in the oven for 10 mins then stir everything and let it cool completely
before storing it.
5. Enjoy.

54 Country Sun Rise Granola

Rita’s Prep Time: 20 mins

Favorite Total Time: 40 mins

Servings per Recipe: 30

Calories 369 kcal
Fat 20 g
Carbohydrates 45g
Protein 8.3 g
Cholesterol 0 mg
Sodium 122 mg

Ingredients
8 C. rolled oats 1/2 C. brown sugar
1 1/2 C. wheat germ 1/4 C. maple syrup
1 1/2 C. oat bran 3/4 C. honey
1 C. sunflower seeds 1 C. vegetable oil
1 C. finely chopped almonds 1 tbsp ground cinnamon
1 C. finely chopped pecans 1 tbsp vanilla extract
1 C. finely chopped walnuts 2 C. raisins or sweetened dried cranberries
1 1/2 tsps salt

Directions
1. Coat two casserole dishes with foil then set your oven to 325 degrees before doing
anything else.
2. Get a bowl, combine: walnuts, oats, pecans, wheat germ, almonds, sunflower seeds, and oat
bran.
3. Add the following to a large pot: vanilla, salt, cinnamon, brown sugar, oil, honey, and
maple syrup.
4. Heat and stir the mix until it starts boiling then combine in the oat mix and stir
everything completely.
5. Layer the mix between the casserole dishes and cook everything in the oven for 22 mins.
After 11 mins stir the granola and continue to bake it.
6. Let the mix cool then place it into a bowl, and combine in the raisins.
7. Enjoy.

Rita’s Favorite 55
SOUTHERN
CALIFORNIA
Prep Time: 20 mins
Total Time: 45 mins

Inspired Walnut Servings per Recipe: 24

and Vanilla
Calories 306 kcal
Fat 15.9 g
Carbohydrates 38.2g

Muffins Protein
Cholesterol
4.5 g
36 mg
Sodium 246 mg

Ingredients
3 C. all-purpose flour 2 bananas, mashed
2 C. white sugar 1 banana, chopped
2 tsps baking powder 1 C. granola
1 tsp baking soda 1 C. chopped walnuts
1 tsp salt 1 C. shredded coconut
2 eggs, lightly beaten 1/4 C. banana chips (optional)
3/4 C. milk
2 tsps vanilla extract
1 C. melted butter, cooled

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.

56 Southern California Inspired Walnut and Vanilla Muffins

Canadian French Prep Time: 15 mins

Toast 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 1/2- 1/2 tsp ground nutmeg
inch thick 1 C. granola cereal
4 eggs 1/2 C. maple syrup
1 quart half-and-half cream 1/2 C. unsalted butter, melted
1/2 C. orange juice
1/2 C. white sugar
1/2 C. light brown sugar
1 tsp ground cinnamon

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 57

NOVEMBER
Sweet Potato
Prep Time: 20 mins
Total Time: 40 mins

Appetizer 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 1 C. diced apples
pierced with a fork 1 1/2 C. granola
1 C. frozen mixed vegetables, thawed
1 banana
1/2 C. raisins
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.

60 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 1/2 banana, sliced
3/4 C. blueberries 1/3 C. granola
1 (6 oz.) container vanilla yogurt
1 tbsp wheat germ
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 61

FRESNO
Scramble
Prep Time: 10 mins
Total Time: 20 mins

Servings per Recipe: 2

Calories 262.0
Fat 22.3g
Cholesterol 97.0mg
Sodium 143.4mg
Carbohydrates 13.5g
Protein 5.5g

Ingredients
1 ripe avocado paprika
1 hard-boiled egg parsley
2 tbsps. mayonnaise 1/8 tsp. lemon juice
1 tsp. garlic powder
salt and pepper
Directions
1. Slice the ripe avocado into pieces.
2. Chop the hardboiled egg and combine with avocado.
3. Stir in the balance ingredients.
4. Leave in the refrigerator for a few minutes.
5. Serve with salads.
6. Sprinkle paprika on top of the salad.
7. Enjoy.

62 Fresno Scramble
Butter Prep Time: 10 mins

Baked Scrambled Total Time: 30 mins

Breakfast Servings per Recipe: 6

Calories 243.3
Fat 19.0g
Cholesterol 399.4mg
Sodium 622.0mg
Carbohydrates 3.0g
Protein 14.3g

Ingredients
1/4 cup melted butter 1 1/4 cups milk
12 eggs
1 tsp. salt

Directions
1. First set the oven to 350F.
2. Melt the butter and pour into a casserole dish.
3. Add salt to the eggs and whisk well in a bowl.
4. Stir in the milk.
5. Fold in the mixture to the casserole dish. Leave in the oven without a cover for 12
minutes.
6. Remove from the oven, stir then cook for a further 17 minutes until eggs are done.
7. Enjoy.

Butter Baked Scrambled Breakfast 63

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 2 tbsps. Dijon mustard
3 tbsps. herbs, chopped 2 tbsps. butter
1 tsp. salt 3 tomatoes, peeled, seeded, diced, and
1/2 tsp. ground black pepper drained
3 tbsps. crème fraiche
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.

64 Dijon Crème Scramble

Creamy Prep Time: 10 mins

Baked Eggs 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 1/2 small yellow onion, chopped
1 cup shredded sharp cheddar cheese Additional
1 cup shredded Monterey jack cheese chives
10 eggs green pepper
2 cups milk red pepper
2 tsps. dry mustard orange bell pepper
2 tsps. dill yellow bell pepper
1 tsp. sugar mushroom
1 tsp. baking powder broccoli
1/2 tsp. white pepper
salt

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

Creamy Baked Eggs 65

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 1 dash garlic powder
4 ounces cream cheese, cut into chunks salt and pepper
1 tbsp. dill, chopped

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

66 Stockholm Scramble
Mesa Prep Time: 10 mins

Meets Kerala Total Time: 10 mins

Stuffed Eggs 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 pinch cayenne pepper
1 tsp. Dijon mustard salt & pepper
1 tbsp. mayonnaise
1/2 tsp. curry powder

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 67

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 1/8 tsp. ground nutmeg
4 tbsps. flour 3 hard-boiled eggs, chopped
2 cups milk 3 -4 slices bread, to toast
1/2 tsp. salt butter
1/4 tsp. white pepper
Directions
1. Heat the butter until melted in a skillet.
2. Fold in the flour.
3. When hot add the milk gradually.
4. Stir in the salt.
5. Beat until bubbly and thick in consistency.
6. Transfer from heat and add the chopped hard-boiled eggs.
7. Toast the slices of bread and butter them.
8. Spread the slices of bread on plates and layer the egg mixture on top.
9. Enjoy.

68 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 salt and pepper
1 egg
1 slice light cheese
1 strip turkey bacon, cooked

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

Birmingham Sandwiches 69
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 butter
1/4 cup cottage cheese
salt and pepper

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

72 Backroad Scramble
Maria’s Prep Time: 20 mins

Versatile Muffins 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 Enhancements
1/2 lb. sausage bell pepper, mushrooms, onions, spinach
1 cup cheddar cheese
salt and pepper

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

Maria’s Versatile Muffins 73

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 pepper
1 -3 tbsp. dried dill
salt

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

74 4-Ingredient Eggs Benedict

Mexican Prep Time: 15 mins

Steamed Omelet Total Time: 28 mins

Servings per Recipe: 1

Calories 484 kcal
Fat 33.7 g
Carbohydrates 7.9g
Protein 37.7 g
Cholesterol 463 mg
Sodium 1322 mg

Ingredients
2 eggs 2 tbsp chopped fresh tomato (optional)
2 slices ham, chopped (optional) 1 tbsp chunky salsa (optional)
1/2 C. shredded Cheddar cheese 2 fresh mushrooms, sliced (optional)
1 tbsp chopped onion (optional)
1 tbsp chopped green bell pepper
(optional)

Directions
1. In a large resealable freezer bag, crack the eggs.
2. Seal the bag tightly after squeezing out the excess air.
3. Carefully, squeeze the bag to beat the eggs.
4. Open the bag, and add the ham, cheese, salsa, mushrooms, green pepper, tomato and
onion.
5. Seal the bag tightly after squeezing out the excess air.
6. In a large pan of the boiling water, add the bag and cook for about 13 minutes.
7. Remove the bag from the pan and carefully, open it.
8. Transfer the omelet onto a plate and serve.

Mexican Steamed Omelet 75

HERMOSA BEACH
Baked Eggs
Prep Time: 10 mins
Total Time: 50 mins

Servings per Recipe: 4

Calories 494.5
Fat 37.0g
Cholesterol 364.2mg
Sodium 1199.3mg
Carbohydrates 12.6g
Protein 27.8g

Ingredients
6 eggs 1/2 tsp. kosher salt
2 cups shredded Monterey jack cheese ground pepper
1/2 cup cottage cheese 1 (10 ounce) cans original rotel diced
1/4 cup butter, melted tomatoes and green chilies, drained
1/3 cup all-purpose flour
1 tsp. baking powder

Directions
1. Before you do anything set the oven to 350F.
2. Grease a 10" casserole dish with butter.
3. Place the eggs in a bowl and whisk them well.
4. Add the cottage cheese, Monterey Jack cheese, flour, butter, Rotel tomatoes, salt and baking
powder.
5. Fold in the mixture into the casserole dish and leave in the oven for 50 minutes until the
eggs are firm.
6. Allow to cool for 12 minutes.
7. Slice into rectangles and serve garnished with salsa.
8. Enjoy.

76 Hermosa Beach Baked Eggs

Deviled Eggs Prep Time: 10 mins

Marrakesh Total Time: 10 mins

Servings per Recipe: 1

Calories 116.9
Fat 8.9g
Cholesterol 187.9mg
Sodium 123.4mg
Carbohydrates 2.4g
Protein 6.5g

Ingredients
4 -5 hardboiled large eggs, peeled Topping
2 -3 tbsps. mayonnaise 1/2 tbsp. roasted almonds, chopped
1 tsp. harissa cilantro, parsley, chives
1 tsp. extra virgin olive oil caraway seed
1/4 tsp. Spanish smoked paprika
salt
1/2 tsp. preserved lemon

Directions
1. Cut the eggs along the length and extract the yolks into a bowl.
2. Stir in mayonnaise, olive oil, harissa, salt and paprika. Botch the ingredients with the use
of a fork.
3. Stuff the mix into egg whites.
4. Top up with almonds and serve garnished with fresh herbs of your desire.
5. Enjoy.

Deviled Eggs Marrakesh 77

DEVILED EGGS
California
Prep Time: 10 mins
Total Time: 15 mins

Servings per Recipe: 12

Calories 66.2
Fat 5.1g
Cholesterol 93.2mg
Sodium 48.1mg
Carbohydrates 1.8g
Protein 3.5g

Ingredients
6 hard-boiled eggs, halved and yolks Topping
removed 12 cilantro leaves
1 avocado, mashed
2 tbsps. salsa

Directions
1. Place the mashed avocado and salsa in a bowl and combine well.
2. Insert the avocado mixture into each egg white.
3. Sprinkle with parsley or cilantro and serve.
4. Enjoy.

78 Deviled Eggs California

Victorian Prep Time: 8 mins

Scrambled Eggs Total Time: 18 mins

Servings per Recipe: 4

Calories 245.2
Fat 19.7g
Cholesterol 372.0mg
Sodium 145.7mg
Carbohydrates 3.2g
Protein 13.5g

Ingredients
3 tbsps. peanut oil 8 eggs, lightly beaten
4 medium white mushrooms, trimmed salt,
and diced ground black pepper
2 scallions, sliced
1/2-1 hot green chili pepper, chopped
1 small tomatoes, chopped
1 tbsp. cilantro, chopped

Directions
1. Pour the oil into a skillet and heat well.
2. Sauté the mushrooms until soft.
3. Fold in the tomato, green chile and scallions. Lower the heat and leave until the tomatoes
become soft.
4. Stir in the eggs, cilantro and seasonings.
5. Take out from the heat and serve warm.
6. Enjoy.

Victorian Scrambled Eggs 79

DEVILED EGGS
Louisiana
Prep Time: 10 mins
Total Time: 10 mins

Servings per Recipe: 6

Calories 106.6
Fat 7.7g
Cholesterol 188.4mg
Sodium 114.9mg
Carbohydrates 2.4g
Protein 6.3g

Ingredients
6 large hard-cooked eggs, peeled 2 tbsps. chopped parsley
3 tbsps. mayonnaise
1/2 tsp. Cajun seasoning, divided
lettuce leaf

Directions
1. Cut the eggs into two along the length.
2. Extract the egg yolks into a bowl; stir in Cajun seasoning and mayonnaise and combine
well.
3. Stuff the egg whites with the egg yolk mixture.
4. Cover with wrap and leave in the refrigerator for at least 35 minutes or overnight prior to
serving.
5. Lay the lettuce leaf on a platter and place the eggs on top.
6. Serve garnished with parsley.
7. Enjoy.

80 Deviled Eggs Louisiana

Tex-Mex Prep Time: 15 mins

Eggs Total Time: 45 mins

Servings per Recipe: 6

Calories 341.4
Fat 25.4g
Cholesterol 245.9mg
Sodium 567.2mg
Carbohydrates 7.5g
Protein 20.4g

Ingredients
1/4 cup all-purpose flour 4 ounces chopped green chilies, drained
1/4 tsp. salt 8 ounces Monterey jack pepper cheese,
1/4 cup butter, melted shredded
6 eggs, beaten
1 cup cottage cheese

Directions
1. Place the flour, butter and salt in a bowl and mix well. Stir in eggs, chilies, cottage cheese
and Monterey jack pepper cheese and combine well.
2. Grease a casserole dish and fold in the mixture into it.
3. Leave in the oven for 35 minutes at a temperature of 375F.
4. Set aside for 6 minutes to come to room temperature prior to serving.
5. Enjoy.

Tex-Mex Eggs 81
CATALINA’S
Casserole
Prep Time: 25 mins
Total Time: 1 hr 10 mins

Servings per Recipe: 8

Calories 413.5
Fat 26.8g
Cholesterol 338.8mg
Sodium 815.8mg
Carbohydrates 11.6g
Protein 30.9g

Ingredients
1/2 cup all-purpose flour 4 green onions, sliced
1 tsp. baking powder 1/2 tsp. hot pepper sauce
12 eggs, lightly beaten 1 tsp. dried oregano
4 cups shredded Monterey jack cheese, 2 tbsps. minced cilantro
divided 1/2 tsp. salt
2 cups small curd cottage cheese 1/2 tsp. pepper
2 plum tomatoes, seeded and diced salsa
1 (4 ounce) cans chopped green chilies,
drained

Directions
1. Place the flour and baking powder in a bowl and mix well.
2. Stir in the eggs, cottage cheese, 3 1/2 cups Monterey Jack cheese, chilies, tomatoes, hot
pepper sauce, onions, cilantro, oregano and seasonings.
3. Grease a casserole dish and fold the mixture into it.
4. Top up with the balance Monterey Jack Cheese.
5. Cook without lid in the oven for 17 minutes at a temperature of 400F.
6. Allow to sit for 7 minutes prior to slicing into rectangles.
7. Serve garnished with salsa if required.
8. Enjoy.

84 Catalina’s Casserole
Venetian Prep Time: 10 mins

Eggs Total Time: 17 mins

Servings per Recipe: 2

Calories 493.6
Fat 27.4g
Cholesterol 425.0mg
Sodium 508.0mg
Carbohydrates 39.2g
Protein 22.0g

Ingredients
4 hardboiled egg, shelled salt and pepper
2 tbsps. butter 2 toasted English muffins
2 tbsps. flour
1 1/4 cups milk
Directions
1. Extract the yolks into bowl and leave aside. Chop the whites into pieces.
2. Melt butter in a skillet.
3. Fold in the flour and combine well and leave for about 3 minutes.
4. Stir in the milk and leave to cook for 6 minutes until the sauce becomes thick in
consistency.
5. Add seasonings.
6. Stir in the chopped egg whites into the skillet.
7. Slice the muffins into half and spread on a dish, drizzle the sauce on top.
8. Use a vegetable grater and grate the yolks on top of each muffin.
9. Enjoy.

Venetian Eggs 85
MEDITERRANEAN
Fried Eggs
Prep Time: 2 mins
Total Time: 8 mins

Servings per Recipe: 1

Calories 182.7
Fat 14.0g
Cholesterol 372.0mg
Sodium 142.0mg
Carbohydrates 0.7g
Protein 12.5g

Ingredients
2 eggs cumin
1 tsp. olive oil
salt
Directions
1. Pour the oil into a skillet and heat well.
2. Fold in the eggs, pierce the yolks with a fork and leave until the eggs are firm.
3. When the eggs are done sprinkle cumin and salt on top and serve.
4. Enjoy.

86 Mediterranean Fried Eggs

How to Prep Time: 15 mins

Make an Omelet Total Time: 55 mins

Servings per Recipe: 5

Calories 251 kcal
Fat 16.9 g
Carbohydrates 4.7g
Protein 19.9 g
Cholesterol 332 mg
Sodium 591 mg

Ingredients
8 eggs 1/2 C. shredded Cheddar cheese
1 C. milk 1/2 C. shredded mozzarella cheese
1/2 tsp seasoning salt 1 tbsp dried minced onion
3 oz. cooked ham, diced
Directions
1. Set your oven to 350 degrees F before doing anything else and grease an 8x8-inch
casserole dish.
2. In a bowl, add all the ingredients and beat till well combined.
3. Place the mixture into prepared casserole dish.
4. Cook in the oven for about 40-45 minutes.

How to Make an Omelet 87

MUSHROOM
Monday Omelet
Prep Time: 10 mins
Total Time: 35 mins

Servings per Recipe: 2

Calories 511 kcal
Fat 29.5 g
Carbohydrates 26g
Protein 40.2 g
Cholesterol 105 mg
Sodium 284 mg

Ingredients
2 tbsp butter 7 baby portobello mushrooms, sliced
1/2 green bell pepper, chopped 1/2 lb. beef tips
1/2 red bell pepper, chopped 1/2 C. egg substitute
1/2 Bermuda onion, sliced

Directions
1. In a medium pan, melt butter on medium heat and cook mushrooms, bell peppers and
onion for about 5 minutes.
2. Stir in beef and cook for about 5-10 minutes.
3. Stir in egg beaters and cook for about 10 minutes.

88 Mushroom Monday Omelet

Banana Prep Time: 1 hr

Waffles with Extras 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 3 tbsp sugar
1 1/2 C. flour 1 tbsp light brown sugar
1/2 C. yellow cornmeal 1 small banana, sliced into discs
1 tbsp baking powder maple syrup, warmed
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

Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In the bottom of a baking sheet, place the pecans in a single layer.
3. Cook in the oven for about 10 minutes.
4. Remove from the oven and keep aside to cool completely.
5. After cooling, chop the pecans roughly. and set aside.
6. 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 89
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.

90
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 1/2 tsp salt
1 1/2 C. white flour 4 eggs
1/2 tsp powdered stevia 3 C. milk
6 tsp baking powder 1/4 C. olive oil
4 tbsp flax seeds

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

Sweetened Flax Waffles 91

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 3 C. soy milk
1 1/2 C. whole wheat flour 1 large banana, mashed
1/4 C. flax seed 1/4 C. canola oil
2 tbsp sugar 2 tsp vanilla extract
1 tbsp baking powder
1 tsp salt

Directions
1. In a bowl, add the flours, flax seed, sugar, baking powder and salt.
2. In another bowl, add the remaining ingredients and beat until well combined.
3. Add the flour mixture and with a hand mixer, beat on a low setting well combined.
4. Heat a waffle iron and spray with oil.
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.

92 Victorian Waffles
Yam Prep Time: 10 mins

Waffles 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. pureed cooked sweet potato
1 C. all-purpose flour 3 tbsp oil
4 tsp baking powder 2 tsp grated orange rind
1/2 tsp cinnamon 1 tbsp granulated sugar
1/4 tsp clove
2 eggs, separated
1 1/2 C. skim milk

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 93
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 C. sour cream
1 1/2 tsp sugar 1/4 C. milk
1 tsp baking powder 1/4 C. butter, melted
1/4 tsp baking soda 1 banana, mashed
1/4 tsp salt
1 egg, separated

Directions
1. Set your waffle iron and lightly, grease it.
2. In a bowl, add the flour, sugar, baking powder, baking soda and salt and mix well.
3. Now, sift the flour mixture into another bowl.
4. 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.

96 Twin City Waffles

Light Prep Time: 10 mins

Oat Waffles 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. quick-cooking oats
1/4 C. whole wheat flour 1 1/3 C. vanilla-flavored soy milk
1/2 tsp salt 1 tbsp vegetable oil
2 tsp baking powder 1 tsp pure maple syrup
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 C. walnuts, chopped toasted

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 97

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 1/4 tsp salt
1 3/4 C. soy milk 1/2 C. chopped almonds
1/2 C. vegetable oil
1 tbsp honey
2 C. gluten-free flour
4 tsp baking powder

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.

98 Vegan Almond Waffles

Crispy Prep Time: 15 mins

Waffles 101 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 (1/4 oz.) package yeast, dissolved in 1/4 C.
1 tsp salt water
1 tbsp sugar 3 1/4 C. flour, sifted
1/2 C. vegetable oil
2 C. warm milk

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 99

HOW TO
Make a Liege
Prep Time: 30 mins
Total Time: 35 mins

Waffle 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 C. softened butter
1/3 C. lukewarm water 1 C. pearl sugar
1 1/2 tbsp granulated sugar
1/8 tsp salt
2 C. flour
3 eggs

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.

100 How to Make a Liege Waffle

July’s Prep Time: 50 mins

Zesty Waffles 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 1 3/4 C. low-fat milk
2 tsp baking powder 1/4 C. melted butter
1/2 tsp baking soda 3 eggs, separated
1/4 tsp salt 2 tbsp icing sugar
1 lemon, zest, grated

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 101

CLASSICAL
Bread from
Prep Time: 25 mins
Total Time: 2 hrs 40 mins

France 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 1 1/2 tsps salt
2 1/2 (.25 oz.) packages active dry 1 tbsp cornmeal
yeast 1 egg white
2 C. warm water (110 degrees F/45 1 tbsp water
degrees C)

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.
102 Classical Bread from France
Naan Prep Time: 30 mins

(Indian Style Bread) 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 2 tsps salt
1 C. warm water 4 1/2 C. bread flour
1/4 C. white sugar 2 tsps minced garlic (optional)
3 tbsps milk 1/4 C. butter, melted
1 egg, beaten

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 103
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 2 1/2 tbsps ground cinnamon
degrees C) 1/3 C. butter, softened
2 eggs, room temperature 1 (3 oz.) package cream cheese, softened
1/3 C. margarine, melted 1/4 C. butter, softened
4 1/2 C. bread flour 1 1/2 C. confectioners' sugar
1 tsp salt 1/2 tsp vanilla extract
1/2 C. white sugar 1/8 tsp salt
2 1/2 tsps bread machine yeast
1 C. brown sugar, packed

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.
104 Easy Cinnamon Rolls
Rolls Prep Time: 20 mins

for Breakfast 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 1 tsp salt
degrees C) 3 3/4 C. all-purpose flour
1/2 C. warm milk 1 (.25 oz.) package active dry yeast
1 egg 1/4 C. butter, softened
1/3 C. butter, softened
1/3 C. white sugar

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 Breakfast 105

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 1/2 tsps salt
1 tsp white sugar 1 tbsp vegetable oil
1 1/4 C. warm water (110 degrees F/45 1/2 C. baking soda
degrees C) 4 C. hot water
5 C. all-purpose flour 1/4 C. kosher salt, for topping
1/2 C. white sugar

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.

108 Maggie’s Easy Pretzels

Parmesan Prep Time: 10 mins

Poppers 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 (10 oz.) can refrigerated biscuit dough,
1/4 tsp dill weed separated and cut into half circles
1/4 tsp celery seed 1 tbsp grated Parmesan cheese
1/4 tsp minced onion
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 109

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 2 tbsp vegetable oil
½ tsp baking soda ¾ C. fresh orange juice
1½ tsp baking powder 1 C. cranberries, chopped
¾ tsp salt ½ C. walnuts, chopped
1 egg 1 tbsp fresh orange zest, grated finely
¾ C. white sugar

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

110 Cranberry Bread

Easy Prep Time: 15 mins

Portuguese Bread 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 3/4 C. milk
3 tsps baking powder 1 quart vegetable oil for frying
1/2 tsp salt
2 tbsps white sugar

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

Easy Portuguese Bread 111

CLASSICAL
French Style
Prep Time: 25 mins
Total Time: 2 hrs 40 mins

Bread 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 1 tbsp cornmeal
2 1/2 (.25 oz.) packages active dry 1 egg white
yeast 1 tbsp water
1 1/2 tsps salt
2 C. warm water (110 degrees F/45
degrees C)

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.

112 Classical French Style Bread

Portuguese Prep Time: 5 mins

Bread 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 3/4 tsp salt
1 egg 3 C. bread flour
2 tbsps margarine 2 1/2 tsps active dry yeast
1/3 C. white sugar

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 113

SPICY
Jalapeno
Prep Time: 10 mins
Total Time: 35 mins

Cornbread Servings per Recipe: 12

Calories 189 kcal
Fat 7.4 g
Carbohydrates 28.2g
Protein 3.1 g
Cholesterol 17 mg
Sodium 354 mg

Ingredients
1 C. all-purpose flour 3 1/2 tsps baking powder
1 C. yellow cornmeal 1 egg
2/3 C. white sugar 1 C. milk
1 tsp salt 1/3 C. vegetable oil
1/2 tsp cayenne
1 tbsp diced jalapeno, seeds removed

Directions
1. Coat a loaf pan with nonstick spray then set your oven to 400 degrees before doing
anything else.
2. Get a bowl, combine: baking powder, flour, salt, cayenne, sugar, and cornmeal. Stir the mix
then add in: veggie oil, eggs, milk, and jalapenos.
3. Form the mix into a smooth batter then enter everything into your pan.
4. Cook the bread in the oven 30 mins.
5. Enjoy.

114 Spicy Jalapeno Cornbread

Peanut Butter Prep Time: 20 mins

Banana Almond Total Time: 1 hr 30 mins

Bread Servings per Recipe: 24

Calories 232 kcal
Fat 11.9 g
Carbohydrates 29.7g
Protein 3.2 g
Cholesterol 51 mg
Sodium 268 mg

Ingredients
2 C. all-purpose flour 2 C. mashed overripe bananas
1 tsp salt 4 eggs, beaten
2 tsps baking soda 1 C. diced peanuts
1 C. butter or margarine 1/2 C. diced roasted almonds
1/2 C. peanut butter
2 C. white sugar

Directions
1. Coat two loaf pans with oil then set your oven to 350 degrees before doing anything else.
2. Get a bowl, sift: salt and flour.
3. Get a 2nd bowl, combine: sugar and butter. Stir this mix until it is creamy then add in:
nuts, bananas, eggs, and peanut butter.
4. Now combine both bowls then form the mix into a smooth batter. Add the batter to your
loaf pans then cook the bread in the oven for 65 mins. Allow the bread to lose its heat
before removing it from the pan, then place the loaves in the fridge for 1 hr.
5. Enjoy.

Peanut Butter Banana Almond Bread 115

3-INGREDIENT
Fruit Banana
Prep Time: 15 mins
Total Time: 30 mins

Pancakes Servings per Recipe: 4

Calories 93 kcal
Fat 2.7 g
Carbohydrates 14.9g
Protein 3.8 g
Cholesterol 93 mg
Sodium 36 mg

Ingredients
1 banana, mashed
1 egg
1 tsp arrowroot powder

Directions
1. In a blender, add the banana, egg and arrowroot powder and pulse till well combined.
2. Heat a griddle on medium heat.
3. Place half of the mixture into the griddle and cook for about 2-3 minutes per side.
4. Repeat with the remaining mixture.

116 3-Ingredient Fruit Banana Pancakes

Turkish Prep Time: 15 mins

Pancakes Total Time: 1 hr 20 mins

Servings per Recipe: 8

Calories 86 kcal
Fat 3.5 g
Carbohydrates 10g
Protein 3.5 g
Cholesterol 48 mg
Sodium 124 mg

Ingredients
2/3 C. water 1/3 tsp salt
2/3 C. milk 3/4 C. all-purpose flour
2 eggs
1 tbsp vegetable oil

Directions
1. In a bowl, add the water, milk, eggs, vegetable oil and salt and beat till well combined.
2. Slowly, add the flour into egg mixture and beat till well combined.
3. Keep the mixture aside for about 1 hour.
4. Stir the mixture again.
5. Heat a lightly greased griddle on medium-high heat.
6. Add the mixture by large spoonfuls into the griddle and cook for about 2-4 minutes per
side.
7. Repeat with the remaining mixture.

Turkish Pancakes 117

HEALTHY BREAKFAST
Pancakes
Prep Time: 10 mins
Total Time: 20 mins

Servings per Recipe: 4

Calories 304 kcal
Fat 2.7 g
Carbohydrates 64.6g
Protein 9.6 g
Cholesterol 0 mg
Sodium 734 mg

Ingredients
2 C. white whole wheat flour 1 tsp orange extract
2 tbsp baking powder
2 tbsp ground flax meal
17 fluid oz. orange juice

Directions
1. In a bowl, mix together the flour, baking powder and flax meal.
2. Add the orange juice and orange extract into flour mixture and mix till well-combined.
3. Heat a lightly greased griddle on medium-high 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.

120 Healthy Breakfast Pancakes

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 tsp baking powder
1 large apple, cored and sliced 1 tsp vanilla extract
1/2 C. white sugar, divided 1 pinch salt
2 tsp ground cinnamon
4 eggs
1/3 C. milk
1/3 C. all-purpose flour

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 121

PEANUT BUTTER
Chocolate
Prep Time: 15 mins
Total Time: 40 mins

Pancakes 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 3 tbsp butter, melted
1 tbsp baking powder 1 tsp vanilla extract
1/2 tsp salt 1/4 C. peanut butter
2 tbsp brown sugar 1/4 C. chocolate chips
1 1/2 C. milk 1 ripe banana, diced
1 egg, beaten

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.

122 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 salt and pepper to taste
- finely chopped 2 tbsp vegetable oil
1/2 medium onion, finely chopped
3 tbsp mayonnaise
1 egg, lightly beaten
1/3 C. all-purpose flour

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 123

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 5 tsp prepared pesto
(R))
1/3 C. water
1 (8 oz.) package Cheddar cheese,
shredded

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.

124 True Tuscan Pancakes

Buckwheat Prep Time: 10 mins

Buttermilk Pancakes 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 1/4 tsp vanilla extract
1 1/2 tsp white sugar 1 tbsp unsalted butter
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 C. buttermilk
1 large egg, beaten

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 125

ALMOND
Amaranth
Prep Time: 10 mins
Total Time: 20 mins

Pancakes 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. unsweetened applesauce
1/2 C. sorghum flour 1 egg
1/2 C. amaranth cooking spray
1 tsp baking powder
1 tsp ground cinnamon
1 C. almond milk

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.

126 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 eggs
3 tbsp white sugar 1/3 C. butter, melted
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 C. buttermilk
1/2 C. milk

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 127

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 3/4 C. buttermilk
1/2 C. quick cooking oats 1 tsp vanilla extract
1 tbsp white sugar 2 tbsp vegetable oil
1 tsp baking powder 1 egg
1/2 tsp baking soda
1/2 tsp salt

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.

128 Buttermilk Oat Pancakes

Wednesday’s Prep Time: 20 mins

Breakfast Pancakes 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 5 1/3 tbsp cold unsalted butter
2/3 C. all-purpose flour 2 1/2 C. buttermilk
1/3 C. wheat germ 2 eggs, beaten
1 1/2 tsp baking powder 3 tbsp unsalted butter
1/2 tsp baking soda
2 tbsp brown sugar
1 tsp salt

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 129

ALABAMA PORCH
Pancakes
Prep Time: 15 mins
Total Time: 25 mins

Servings per Recipe: 12

Calories 214 kcal
Fat 8.2 g
Carbohydrates 31g
Protein 6.1 g
Cholesterol 18 mg
Sodium 396 mg

Ingredients Directions
1 1/2 C. old-fashioned rolled oats 1. In a food processor, add the oats and pulse till
1 1/2 C. whole wheat flour finely ground.
2 tsp baking soda 2. In a bowl, mix together the grounded oats, flour,
1 tsp baking powder baking soda, baking powder, salt, cinnamon and
1/2 tsp salt nutmeg.
1/2 tsp ground cinnamon 3. In another bowl, add the buttermilk, milk, sugar,
1/4 tsp ground nutmeg 1/4 C. of the vegetable oil and egg and beat till
1 1/2 C. buttermilk smooth.
1 C. milk
4. Add the egg mixture into the oat mixture and
1/3 C. white sugar
mix till well combined.
1/4 C. vegetable oil
1 egg 5. Fold in the raisins and walnuts.
1/2 C. raisins 6. Grease a griddle with remaining 1 tsp of the oil
3 tbsp chopped walnuts and heat on medium heat.
1 tsp vegetable oil 7. Add the mixture by large spoonfuls into the
griddle and cook for about 3-4 minutes.
8. Flip and cook for about 2-4 minutes.
9. Repeat with the remaining mixture.

132 October’s Pancakes

Loveable Prep Time: 10 mins

Fruity Pancakes Total Time: 20 mins

Servings per Recipe: 8

Calories 202 kcal
Fat 9.6 g
Carbohydrates 25.8g
Protein 4.7 g
Cholesterol 26 mg
Sodium 211 mg

Ingredients
Crisco(R) Original No-Stick Cooking Spray 2 C. berries, sliced strawberries, blueberries and
1 large egg, slightly beaten raspberries
2/3 C. milk Powdered sugar (optional)
2 tbsp Crisco(R) Pure Canola Oil
1 (7 oz.) package Martha White(R) Banana
Nut Flavored Muffin Mix
1 C. low-fat vanilla yogurt

Directions
1. Grease a griddle with the cooking spray and heat it.
2. In a bowl, add the egg, milk, oil and muffin mix in medium bowl and mix till large lumps
disappear.
3. Add about 1/4 C. of the mixture into the hot griddle and cook for about 1-2 minutes per
side.
4. Repeat with the remaining mixture.
5. Place the yogurt and berries over half of each pancake and fold over.
6. Serve with a sprinkling of the powdered sugar

Loveable Fruity Pancakes 133

GARDEN ZUCCHINI
Pancakes
Prep Time: 15 mins
Total Time: 20 mins

Servings per Recipe: 8

Calories 392 kcal
Fat 23.3 g
Carbohydrates 37.1g
Protein 8.2 g
Cholesterol 77 mg
Sodium 607 mg

Ingredients Directions
2 tbsp olive oil 1. In a large skillet, heat the oil on medium-high
2 C. shredded zucchini heat.
2 C. finely crushed buttery round 2. In a bowl, add the zucchini, crackers, onion, eggs,
crackers (such as Ritz(R)) Cheddar cheese, salt and pepper and mix till well
1 1/2 C. finely chopped yellow onion combined.
3 eggs, beaten 3. Shae the zucchini mixture into small equal sized
1/2 C. shredded sharp Cheddar cheese patties.
salt and ground black pepper to taste
4. Cook the patties in the hot oil for about 2-3
minutes per side.

134 Garden Zucchini Pancakes

Swedish Prep Time: 10 mins

Breakfast Total Time: 40 mins

Servings per Recipe: 4

Calories 301 kcal
Fat 10.2 g
Carbohydrates 36.2g
Protein 15.3 g
Cholesterol 159 mg
Sodium 892 mg

Ingredients
4 slices turkey bacon, cut into 1x1/2-inch 2 C. milk
squares 1 C. all-purpose flour
3 eggs
2 tbsp white sugar
1 tsp salt

Directions
1. Set the broiler of your oven and arrange oven rack about 6-inches from the heating
element.
2. In a 13x9-inch baking dish, spread the bacon squares and cook under the broiler for
about 7-10 minutes.
3. Now, set your oven to 425 degrees F.
4. In a bowl, add the eggs, sugar and salt and beat well.
5. Add the milk and flour alternately, mixing till a thin mixture forms.
6. Transfer the mixture into the hot baking dish with the bacon.
7. Cook in the oven for about 20-30 minutes.

Swedish Breakfast 135

TRADITIONAL
Chinese
Prep Time: 30 mins
Total Time: 1 hr 10 mins

Pancakes Servings per Recipe: 8

Calories 120 kcal
Fat 5.5 g
Carbohydrates 15.4g
Protein 2.1 g
Cholesterol 0 mg
Sodium 75 mg

Ingredients
1/4 tsp salt 1 tbsp vegetable oil
3/4 C. warm water 1 tbsp Asian (toasted) sesame oil
1 C. all-purpose flour 1/2 C. finely chopped green onion
1/4 tsp vegetable oil (optional) 1 tbsp vegetable oil
1/4 C. all-purpose flour

Directions
1. In a bowl, dissolve the salt in warm water.
2. Add 1 C. of the flour and mix till a soft dough forms.
3. Place the dough out onto a well-floured smooth surface and knead for about 5 minutes.
4. Divide the dough into 8 equal-size portions and keep aside covered with a cloth.
5. In a bowl, add 1/4 C. of the flour and 1 tbsp of the vegetable oil and mix till a fine crumbs
like mixture forms.
6. Place 1 portion of dough onto a floured smooth surface and roll into a 5x7-inch thin
square.
7. Coat the dough with toasted sesame oil and lightly, sprinkle with about 1 1/2 tsp of the
flour-oil mixture.
8. Sprinkle about 1 tbsp of chopped green onion onto the dough and spread the onion out
evenly.
9. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the
ends closed.
10. Roll the rope shape into a flat spiral and with your hands, press lightly to compact the
spiral and keep it from unrolling.
11. Place the spiral down onto the floured work surface and gently roll it out into a 5-inch
diameter pancake with the onions folded inside, turning the pancake over often. (Avoid
making holes in the pancakes.)
12. Repeat with the remaining dough portions.
13. Grease a non-stick skillet with vegetable oil and heat on medium heat.
14. Cook each pancake for about 5 minutes per side.
15. Cut into the wedges and serve warm.

136 Traditional Chinese Pancakes

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