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    You are in: Home / Cookbooks / Break the Fast
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    37 recipes in

    Break the Fast

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    These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine

    Recipe #187362

    1 Reviews |  By blucoat

    This is a healthy frittata from Mark Bittman's New York Time's column) with more vegetables than eggs. You can use whatever veggies you like or have on hand. If you use asparagus or broccoli, parboil them first; spinach works well, chop and cook it until dry. As in a conventional frittata, cook the eggs slowly, so they stay tender. If the top remains runny, run it under the broiler. Serves 2 to 4.

    Recipe #447539

    From the blog of Sugarcrafter

    Recipe #439906

    This is an excellent Holiday season breakfast treat.

    Recipe #78198

    This coffee cake really packs a wallop of extra streusel flavor! A family favorite. Easy to double recipe for a 9x13" pan.

    Recipe #139357

    This hearty waffle recipe comes from an issue of Parent's Magazine. Ive made it every week for years and it comes out great every time. I double it and freeze the leftover waffles and reheat in toaster oven.

    Recipe #110683

    11 Reviews |  By Mirj

    A very filling and low-fat breakfast, perfect for those crisp fall days.

    Recipe #37972

    I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!

    Recipe #367290

    These are SO delicious - the honey & whole wheat give them a wonderful flavor. Hope you'll enjoy them as much as we do!

    Recipe #47669

    Oatmeal your kids and husband will like!

    Recipe #17006

    The waffles are very good without the blueberries, but hey, why not shoot the works? Should I mention that this is a healthy breakfast? Baking time is actually however long it takes your waffle iron.

    Recipe #203131

    So versatile, I could eat eggs for breakfast, lunch and dinner. That sentiment seems to be widely shared given the number of dishes from the world over featuring this staple. This Italian dish is my take on a Weight Watcher's recipe.

    Recipe #305786

    These are moist and cakey and rolled in cinnamon sugar. The recipe is from Martha Stewart's "Everyday Food" (Nov. 2010). It's also good with a little added vanilla to the batter. The magazine said the recipe makes 12 muffins, but I got about 18. This also make great mini muffins; bake for about 15 minutes. Muffins may be frozen up to 3 months. Reheat in a 350 F oven, then coat in butter and sugar.

    Recipe #441904

    From the Joy of Cooking. I know there are lots of sour cream coffee cakes out there, but this one is slightly different in that there is no butter in the batter. This goes together very quickly, just like the name says, and when it is warm, the texture is just wonderful.

    Recipe #198440

    Sick of craving hashbrowns and finding that all the frozen ones in the supermarket have tallow in them? Make this recipe. It's simple AND it's good. A good reason not to bother with the bought version.

    Recipe #49836

    These moist and delicious muffins are sure to be a hit at your next ladies brunch or tea!

    Recipe #100943

    An excellent Fall breakfast or brunch treat.

    Recipe #36998

    2 Reviews |  By Cynna

    This is deeeeelicious. Try it with Alton Brown's Yeast Doughnuts Recipe #rz.18864 Makes enough to cover 20 mid-size doughnuts.

    Recipe #141558

    I revised the recipe from "The Best Recipes" by the editors of Cook's Illustrated magazine to make it just a bit healthier. The secret to great waffles is a thick batter--which this recipe has. These are delicious served with real butter and maple syrup, fruit and whipped cream or with some chocolate chips added to the batter. Enjoy!

    Recipe #436473

    These donuts are lighter than regular donuts, baked not fried, and so easy to make. They will disappear before your eyes!

    Recipe #73315

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