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    You are in: Home / Cookbooks / Start Your Day with This!
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    318 recipes in

    Start Your Day with This!

    My collection of great ways to start your day!
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    This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations. This recipe came from December 2012 issue of Saveur, along with Ramin Ganeshram's story Midnight Snack.

    Recipe #506261

    I saw this on Paula's Home Cooking and had to share! Allrighty then!

    Recipe #73033

    French Toast lover alert! This recipe will make you drool! Keep napkins available at all times! Almond paste is a mixture of ground almonds and sugar. You can find it in grocery stores.

    Recipe #45617

    This is a favorite, easy, yummy dessert or snack, even breakfast!

    Recipe #163706

    A simple but oh so yummy recipe from the Almond Board of California.

    Recipe #493504

    This makes about 4-5 cups. Two cups is recommended for one serving. I want to get healthier, so going on a green smoothie kick. Enjoy!

    Recipe #512596

    A fun little munchy! Kids will enjoy helping and this gets them in the kitchen to help and have fun. Adapted from How It All Vegan cookbook.

    Recipe #466087

    A vegan sausage link inspired by Field Roast's Apple & Sage vegan sausage. A hint of clove was added to give them a unique flavor. Putting here for safekeeping. From My Vegan cookbook.

    Recipe #498217

    These are tasty little snacks or appetizers. They compliment Cheddar Butternut Squash Soup nicely.

    Recipe #174956

    This is an easy, tasty snack that you and your kids will love! Adapted from Canadian Living. New England, Mid Atlantic, Canadian

    Recipe #140245

    Whole Story blog readers were asked to submit their best holiday appetizer for less than 50 cents each piece. Here's their favorite, from Jo R., who got her recipe printed in The Whole Deal value guide and received a $50 gift card. This easy to assemble appetizer features the winning combination of creamy goat cheese, tart apples, rich nuts and tangy ginger.

    Recipe #443781

    These muffins are great grabbed straight out of the oven, warm with vanilla ice cream or with a steaming cup of coffee for breakfast. The addition of sour cream makes these muffins super moist, with a awesome rich flavor. This recipe makes two dozen muffins, which is a great because you can share with friends! Use your favorite apples, this recipe used Northern Spy. Honey Crisp are one of my favorite apples, along with Gala and Fuji. A tart apple would do well here too. Adapted from Celebrating Simplicity with Chef Stacy de Hass.

    Recipe #405878

    A delicious bread. Try not to eat the whole loaf at one sitting! Adapted from Cook Now Serve Later cookbook. New England, Scandinavian, Mid Atlantic, South, West, Mid West

    Recipe #146444

    Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour. This recipe makes eight pancakes. From Nut Butter Universe by Robin Robertson and posted on One Green Planet.

    Recipe #506815

    These bars are packed with fruits and nuts and oats-granola to go! From Food & Wine Magazine(Oct. 2005).

    Recipe #144536

    A lovely drink using fruits of the island of Auba, in the Caribbean. Sit back and relax with this cool satisfying drink. Adapted from Recipe Island.

    Recipe #507300

    This syrup is a traditional feature of Middle Eastern sweets and pastries. It’s essentially a sugar syrup that is used to bathe, soak or sprinkle on various sweets. It’s scented with orange blossom water, rose water or both. These distilled essences are widely available in the Middle East, and they are increasingly available in the West. This recipe is from Qatar, which is bordered by Saudi Arabia. The syrup is very easy to make, and the proportions vary depending on desired thickness. Water and sugar are boiled with a little lemon juice to prevent it from crystallizing. The orange blossom water or rose water is stirred in at the end of cooking. Any sooner can weaken their aroma. When the syrup is used for making pastries, it must be added when the pastries are already baked, fried or cooked. Cold syrup is added to hot pastries. It’s either poured onto the pastry or the pastry is dipped for a moment, then lifted out. Recipe from Arabic Zeal.

    Recipe #501895

    I got this out of Bon Appetit magazine and it is just fabulous!They got it from Peaks Resort and Spa, in Telluride, Colorado. Cook it for a treat. My kids liked it too! Who knew?

    Recipe #27943

    This is the go-to dish on super busy activity laden nights. No one gets tired of it and with a salad and smoothie you have a complete and nutritionally well-rounded meal. Scale this recipe up as needed. Adjust measurements to taste. Adapted from foodie with family.

    Recipe #504123

    From Giada at Home, the episode Feel Good Food.

    Recipe #514718

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