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    You are in: Home / Cookbooks / What's for Breakfast?
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    18 recipes in

    What's for Breakfast?

    Items that making facing the day easier for a night person. We've tried them all, and I'm constantly asked to make them again.

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    145 Reviews |  By ciao

    This granola makes a GREAT, filling snack. Good dry or with milk. It is very addictive, but it's good for you, so enjoy!

    Recipe #31235

    137 Reviews |  By Bev

    Great snack for everyone, or the for kids lunches or even as an after school treat! Serve for breakfast with yogurt and fruit or over ice cream for dessert. Watch your time in the oven because sometimes it cooks a little quickly. This recipe came from Bon Appetit, March of 2002. A few baking tips I have learned from making this recipe often: I use a jelly roll pan so the granola will have maximum exposure while cooking. Also, if you do like your granola to clump, do not stir while baking. Allow to cool in pan for about 10 minutes or so, then run a spatula between granola and the pan to loosen. You will have so many clumps you will have to break them with your hands ; )

    Recipe #23108

    Try the recipe that has sold millions of waffles. If you prefer pecan waffles, add 1/4 cup chopped pecans before pouring the batter onto the waffle iron Recipe created by Todd Wilbur www.TopSecretRecipes.com

    Recipe #50468

    I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006

    Recipe #199271

    These are unlike any doughnut you've ever eaten. Actually, they're muffins. The center of the apple-cinnamon delight sinks,giving it a doughnut look. I got the recipe from Midwest Living Magazine.

    Recipe #183422

    Got this in a booklet from a store in town.

    Recipe #195001

    A great scone for kids and adults!! Taste just like snickerdoodle cookies. Perfect for a luncheon or tea.

    Recipe #124807

    These are made using yogurt, I sometimes use vanilla yogurt. They freeze well. For smaller muffins use a tin for 18 muffins.

    Recipe #177735

    A great Canadian recipe, these pair perfectly with evelyn/athens' canadian strawberry jam.

    Recipe #173856

    6 Reviews |  By akgrown

    A delicious twist on french toast that can be made-ahead and chilled for up to 24 hours. Great for brunch, holidays, and special occasions.

    Recipe #177543

    5 Reviews |  By LAURIE

    This is from the Hutchinson House B&B in Faribault, MN. The owner received the recipes from a British friend in the 1960's. This quick bread is awesome, and best just toasted without any jam or jelly. I like to also sprinkle some chopped pecans and some additional coconut and sugar on top before baking. Note there is no oil or butter in this recipe, it comes from the coconut, and it is a moist loaf.

    Recipe #170842

    I put the dry ingredients into baggies and store several baggies in the cupboard. All I have to do in the morning is add the wet ingredients and bake while I am doing my animal chores and I have an amazingly filling breakfast.

    Recipe #158087

    Though I do love my morning bowl of oatmeal, there are days when I want to have something different. This promises all the benefits of a grain based breakfast with a twist in flavor. Found this untried recipe in an old stack of recipes clippings and posting it before I loose track of it again.

    Recipe #155535

    Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated

    Recipe #77397

    This is the best and easiest glaze and one that I use all the time for my recipe#263265 and my recipe#77397 --- just three ingredients to create the perfect creamy glaze, for the best creamy taste and texture I strongly suggest to use only whipping cream --- change the flavor by using different flavors of extract, you can also add in food coloring

    Recipe #120835

    I know most people know Dutch Babies as a sweet breakfast food- but not in my family! Sausage and cheese make this breakfast classic more hearty.

    Recipe #176634

    2 Reviews |  By Pepita

    Sweet and delightfully crunchy. I adapted this recipe from one I found somewhere else on the internet - used honey instead of white sugar, wholewheat flour instead of all-purpose, cut down the brown sugar and boosted the millet content. The original recipe didn't contain any baking powder, which I found suspicious (?), so I added that in. I toasted the millet ahead of time, but can't say as it made much difference in the flavour (which is primarily vanilla-y and oaty)--the millet seeds do add a nice cake sprinkle-like crunch to things though. This is half of a recipe that was supposed to make 12 muffins, but the 6 muffins I got out of my version were a little on the large side--for medium-sized muffins, maybe stretch the batter out over 8-10 muffin cups. My muffins took an extra few minutes in the oven and still ended up being a bit moist in the middle, but maybe that's because the muffins were large and because I was using the toaster oven...?

    Recipe #179709

    An Irish recipe adapted from Cooking Light! Posted for the Zaar World Tour. Great for breakfast, lunch, or dessert!

    Recipe #172382


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