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    You are in: Home / Cookbooks / Breakfast
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    5 recipes in

    Breakfast


    Displaying up to 20 pages of results. To see all results, or register.

    This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better... Enjoy! Thanks all for your kind comments, I've added a few updates/details to the recipe...Reading your results made me hungry for these after not making them for a while!

    Recipe #335304

    A perfect classic recipe from "James Beard's American Cooking".

    Recipe #357385

    This recipe is so good because it produces a granola with lots of clusters (due to the ground oats) and light, crisp flakes (from the quick oats). The recipe is from, Melissa Kronenthal of The Traveler's Lunchbox. She calls it "Seven-Year Granola" as it took her 7 years to develop this perfect recipe. If you want, you can substitute the ground oats with ready-made oat flour, or flax seed meal.

    Recipe #358109

    1 Reviews |  By blucoat

    Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves.

    Recipe #393573

    This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.

    Recipe #344774


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