Serves: 6

• Ingredients

1 cup +1/4 cup buttermilk
2/3 cup quick cooking rolled oats
1 egg, lightly beaten
2 tablespoons light brown sugar
2/3 cup grated granny smith apple, juice squeezed out
6 tablespoons flour
6 tablespoons whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons oil

• preparation

In a mixing bowl, whisk together 1 cup of buttermilk and the oats. Let stand 15 minutes.
In a large bowl, whisk together the egg, and brown sugar. Squeeze juice out of apple and combine with egg mixture.
Stir in the flours, baking soda, salt, cinnamon, oil, the oats mix, and the remaining 1/4 cup buttermilk. Combine well.
Cook pancakes on a hot greased griddle, or a non-stick frying pan.
Cook the pancakes 1 to 2 minutes on each side or until they are golden.

Serves: 6

Scones keep, wrapped in plastic wrap, for 1 day. May also be kept in freezer

• Ingredients

1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling

• preparation

Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.

Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

Serves: 12

Wake up with a muffin that's delicious, loaded with fiber and heart-healthy oat bran, and isn't made with fat.

• Ingredients

Canola oil for oiling the muffin pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple-juice concentrate, thawed
1 cup water

• preparation

1. Heat oven to 325 degrees F.
Lightly oil a muffin pan for 12 muffins. Peel and core apples; chop them coarsely. Set aside.
2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.
4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
5. Remove muffins from cups while hot.

Serves: 6

For the recipe use challah bread, brioche or panetone.
You may assemble, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.

• Ingredients

3/4 cup (1½ sticks) unsalted butter, melted
1/2 cup sugar
2/3 cup packed brown sugar
2 cups pecan halves
6 cups cubed egg bread (brioche or challah (1­inch cubes)
3 Golden Delicious apples, peeled, cored, and chopped into ½­inch pieces
6 large eggs
2 cups whole milk
¼ cup maple syrup
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon

• preparation

1. Coat two 9­inch round (and at least 2½­inches deep) pie pans (OR a 9 by 13­ inch baking dish) with butter
or nonstick cooking spray.
2. In a medium bowl, mix melted butter, sugar, and brown sugar. Divide butter mixture between prepared
pans and tilt so that it evenly coats the bottom of each pan.
Arrange pecan halves in an attractive pattern
at the bottom of your pans. Cover and refrigerate pans until you're ready to assemble baked French toast.
3. Place bread and apple pieces in a large bowl. In a medium bowl, whisk together eggs, milk, syrup, vanilla,
and cinnamon. Pour egg mixture over bread mixture and stir until all bread and apples are coated.
4. Preheat oven to 350°F. Pour the bread and apple mixture over the pecan praline layer. Bake for 45 to 55
minutes or until golden and puffed. If you used pie pans, allow to rest for 5 minutes before turning out onto
serving platters.

Serves: 12

• Ingredients

2 pounds apricots, pitted
3 tablespoons lemon juice
1 pound sugar
4 ounces whole blanched peeled almonds

• preparation

Cut each apricot into 8 slices.
In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover and set aside for 12 hours.
Transfer apricot mixture to a pot, and bring to a boil. Simmer for 25 minutes.
Remove the foamy top while cooking. Remove the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
Boil the syrup until thickened. Add reserved apricots and almonds to syrup. Cook over low heat for 5 minutes while gently stirring the preserves.
Allow to cool before transfering to jars

Serves: 8

Recipe origin:https://thefoodiebunch.com/breakfast-recipes/authentic-new-york-style-bagels-made-simple-at-home

• Ingredients

For the Bagel Dough:

1 ½ cups warm water about 110°F (43°C)
2 ¼ teaspoons active dry yeast or 1 packet
1 tablespoon granulated sugar helps activate the yeast
4 cups bread flour plus extra for kneading
1 ½ teaspoons sea salt fine grain

For Boiling & Topping:

2 tablespoons barley malt syrup for authentic flavor; substitute honey or molasses
1 large egg white for egg wash, lightly beaten with 1 tbsp water
3 tablespoons toppings of choice e.g., sesame seeds, poppy seeds, everything bagel spice

• preparation

Activate the Yeast:
In a large mixing bowl, whisk together warm water, sugar, and yeast. Let it sit for 5–10 minutes until bubbly and foamy—this signals active yeast.
Make the Dough: Add bread flour and salt to the yeast mixture. Using a stand mixer fitted with a dough hook, knead on medium for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If mixing by hand, knead for approximately 12 minutes.

First Rise:
Shape the dough into a ball and place in a clean bowl, lightly oiled. Cover with a damp towel and let it rise at room temperature for 60–75 minutes or until doubled in size.
Divide and Shape: Punch down the risen dough and divide into 8 equal portions. Shape each into a ball, then poke your finger through the center to form a hole. Gently stretch into a bagel shape 2–3 inches wide. Place on parchment-lined baking sheets.

Second Rise:
Cover loosely with plastic wrap and let the shaped bagels rest for 20–25 minutes. They should puff slightly—this helps with a lighter bite.
Preheat Your Oven: Preheat the oven to 425°F (218°C). Bring a large pot of water to a boil, then stir in the barley malt syrup.

Boil the Bagels: Using a slotted spoon, drop 2–3 bagels at a time into the boiling water. Boil 30–45 seconds per side. This step gives bagels their signature chewy crust.
Brush and Top: Remove boiled bagels to parchment-lined sheet. Brush tops with egg white wash and sprinkle with desired toppings immediately.
Bake:
Bake the bagels at 425°F (218°C) for 20–25 minutes, rotating the tray halfway through. The bagels should be golden brown and sound hollow when tapped.

Serves: 6

Be sure to use rolled oats and not instant oats.
Feel free to substitute your favorite in-season berries, or any other fruit.

• Ingredients

2 cups/7 oz/200 g rolled oats
1/2 cup/2 oz/60 g walnut pieces, toasted and chopped
1/3 cup/2 oz/60 g natural cane sugar or maple syrup, plus more for serving
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups/475 ml milk or almond milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch/1 cm pieces
1 1/2 cups/6.5 oz/185 g huckleberries, blueberries, or mixed berries

• preparation

Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.
In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup.

Serves: 12

• Ingredients

1/2 cup butter
1/2 cup brown sugar
2/3 cup mashed bananas
1 tablespoon molasses
1 1/4 cups flour
1/2 cup natural bran
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 egg
1/2 cup buttermilk
1/4 cup raisins

• preparation

Preheat oven to 375 degrees.
Cream butter, sugar, molasses then add bananas.
Add all dry ingredients with egg and buttermilk. Whisk until batter is smooth. Pour batter in greased muffin tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Serves: 10

This recipe is adapted from The Foodie Physician.

• Ingredients

1 ½ cups mashed, very ripe banana (3-4 bananas)
1/3 cup reduced fat vanilla Greek yogurt
2 large eggs
¼ cup safflower or other neutral-flavored oil
½ teaspoon vanilla
2/3 cup coconut sugar or light brown sugar
¾ cup all purpose flour
¾ cup white whole wheat flour
1/3 cup ground flaxseed
1 ½ teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup chopped pecans or walnuts (optional)

• preparation

1. Preheat oven to 350°F. Mix the bananas, yogurt, eggs, oil, and vanilla together in the bowl of a stand mixer until combined. Add the sugar and continue to mix until combined.
2. Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl. Add the dry ingredients to the wet ingredients in the mixer and beat until just combined (do not over-mix). Stir the nuts into the batter.
3. Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake in the oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Remove the bread and cool completely on wire rack.

Serves: 12

• Ingredients

1 1/2 cups flour
1/2 cup wheat germ
1/2 cup sugar
1 tablespoon baking powder
3 medium mashed bananas
1/2 cup milk
1/4 cup vegetable oil
1 egg

• preparation

Preheat oven to 400 degrees.
Grease the muffin pans, or line with paper baking cups. Combine flour, wheat germ, sugar, and baking powder. Add combined remaining ingredients, mixing until dry ingredients are moistened.
Fill prepared muffin cups 3/4 full. Bake 20 to 25 minutes or until light golden brown.

Serves: 12

• Ingredients

2 1/4 cups cake flour
1 2/3 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 cups banana, mashed
2/3 cup walnuts, chopped

• preparation

Preheat oven to 350 degrees.
Grease and flour baking pans, one (13-inch by 9-inch by 2-inch) or two 9-inch, or 3 8-inch round layer pans.
Combine all ingredients in a mixing bowl. Beat 3 minutes scraping bowl occasionally.
Pour into pans. Bake 35 to 40 minutes.
If desired, frost with cream cheese frosting.

Serves: 6

• Ingredients

1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 small, over-ripe banana, peeled
1 cup plus 2 tablespoons low fat milk
2 large eggs
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
For Cooking

Vegetable oil
Unsalted butter

For Serving
Maple syrup
Sliced bananas
Confectioners' sugar (optional)

• preparation

In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.

Serves: 2

• Ingredients

1 ripe banana, peeled
2 teaspoons frozen orange-juice concentrate
4 slices cinnamon-raisin bread
2 large egg whites
1/4 cup skim milk
1/4 cup nonfat or low fat yogurt
1 1/2 tablespoons maple syrup or honey
1 teaspoon butter

• preparation

Mash banana coarsely with a fork. Stir in orange juice concentrate; then spread over 2 slices of bread and top with the remaining 2 slices of bread, forming 2 sandwiches.
In a pie plate, whisk together egg whites and milk; add sandwiches and soak for about 20 seconds. Turn sandwiches over and soak sandwiches for 20 seconds longer. Transfer to a plate. Stir together yogurt and maple syrup or honey. Set aside.

In a nonstick skillet, melt 1/2 teaspoon butter over low heat. With a metal spatula, place the sandwiches in the pan, and cook until the underside is browned. Lift the sandwiches and add the remaining 1/2 teaspoon butter. Turn over and cook until browned.
Serve with sweetened yogurt. Double or triple this recipe depending on the size of your gathering.

Serves: 12

• Ingredients

3 cups all bran cereal
1/2 cup vegetable oil
1 cup raisins
1 cup boiling water
2 1/4 cups whole wheat flour
1 cup brown sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk *

• preparation

Preheat oven to 400 degrees.
Mix together the bran cereal, oil and raisins. Pour on the boiling water and let stand while preparing remaining ingredients.
Combine the flour, sugar, soda and salt. Lightly beat the eggs and mix with the buttermilk.
Add to cereal mixture and mix well. Add flour mixture and mix only until combined.
Pour batter in greased muffin tins.
Let stand at least 15 minutes before baking. Do not stir. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from cups while hot.
* You can replace the 2 cups buttermilk with 2 teaspoons vinegar or lemon juice and milk.

Serves: 6

For an extra-special breakfast, try adding any of the following ingredients to your favorite pancake batter.
– Sliced bananas
– Sliced peaches or pears and ground cardamom
– Apples, sliced and sauteed in butter, with ground cinnamon
– Fresh raspberries or blackberries
– Fresh sliced strawberies or wild strawberries
– Poppyseeds and lemon zest
– Shredded sweetened dried coconut
– Dried cherries and raisins plumped in fruit juice
– Chocolate chips
– Chopped toasted walnuts, pecans, or granola

• Ingredients

1 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 eggs
1 1/4 cups milk
3 tablespoons melted butter

• preparation

Combine dry ingredients in a mixing bowl. Whip in eggs and milk. Mix in melted butter. Allow batter to rest at room temperature for 15 to 20 minutes.

Cook pancakes on a hot greased griddle or a large non-stick frying pan.
It is time to flip pancake when the batter surface is covered with little breaking bubbles. Serve with real amber maple syrup.

Blueberry pancakes:
Sprinkle blueberries over the batter immediately after pouring it on the griddle or pan.
Sautéed pears or apples:
Peel, core and thinly slice 2 pears or 2 apples. Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add fruit, and sprinkle with 1 tablespoon sugar. Sauté until fruit is soft, about 6 to 8 minutes. If using apples, sprinkle with cinnamon. The fruit may be mixed in the pancake batter or serve warm as topping.

Other fruit can be added to batter immediately after it is poured on the griddle: wild strawberries, raspberries, sliced bananas, toasted nuts, granola or raisins plumped in fruit juice.
Luscious toppings:
- cranberries: Place 1 cup whole cranberries and 1 cup maple syrup in a medium saucepan. Simmer for 8 to 10 minutes to allow cranberries to pop. Serve warm.

.- honey and spice: Warm 1 cup honey, 4 star anise, and 4 cinnamon sticks in small saucepan over medium heat for 5 to 10 minutes. Use warm over pancakes. The mixture keeps up to a week in an airtight container.

Serves: 8

• Ingredients

2 sticks sweet butter, softened
1/2 cup fresh blueberries, chopped
3 tablespoons powdered sugar
1 tablespoon lemon juice

• preparation

Combine all ingredients in blender.
Whip until light. This is great on pancakes, waffles

Serves: 4

Delicious fluffy waffles studded with juicy blueberries

• Ingredients

2 cups all purpose flour, spooned and leveled, plus 1 teaspoon for dusting berries
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup fresh blueberries (6 ounces), plus more for serving
Nonstick cooking spray
Sweetened creme fraiche and confectioners' sugar, for serving

• preparation

Preheat oven to 275 degrees; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturers instructions.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined; fold blueberries into batter.
Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes.
Remove from iron and transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.

Serves: 6

In the Nordic countries the berries are mostly bilberries, lingonberries, cloudberries, and sea buckthor

• Ingredients

1 1/2 cups sifted flour
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups milk
1/4 cup butter or shortening, melted
2 lightly beaten eggs
1-1/4 cups fresh blueberries

• preparation

Mix flour, baking powder, sugar, salt and cinnamon. Add milk, shortening and eggs. Mix lightly and stir in blueberries.
Spoon batter onto lightly greased hot griddle. Cook on both sides, turning once.

Serves: 6

• Ingredients

1 cup flour
1 tablespoons baking powder
1/2 teaspoon salt
1 cup yellow cornmeal
1/4 cup sugar
1 cup milk
1 large egg
1/2 cup unsalted butter, softened
1 cup blueberries

• preparation

Preheat oven to 425 degrees.
Butter one 9-inch by 5-inch by 3-inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well.
In a separate bowl, combine and beat milk, egg, and butter.
Pour the wet ingredients over dry mixture. Stir to blend. Fold in the blueberries.
Pour batter into pans.
Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.

Serves: 12

• Ingredients

1 cup flour
1 cup cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
4 ounces unsalted butter
1 egg
1/3 cup honey
1/3 cup sugar
3/4 cup milk
2 cups blueberries

• preparation

Preheat oven to 400 degrees.
In a mixing bowl, combine flour, cornmeal, baking powder and salt. Set aside.
In an electric mixer, whisk together the butter, egg, sugar, honey and milk.
Stir together these two mixtures and carefully fold in the blueberries. Spoon the batter in a greased 12-muffin tins.
Bake the muffins for 15 to 20 minutes or until golden. Remove muffins from cups while hot.

Serves: 12

• Ingredients

1 3/4 cups flour
2/3 cup brown sugar
1 tablespoon baking powder
1 tablespoon orange zest
1 cup milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla
1 cup blueberries

• preparation

Preheat oven to 375 degrees.
In bowl, mix together flour, sugar, baking powder, and orange rind.
Whisk together eggs, milk, butter and vanilla.
Stir into flour mixture just until blended.
Fold in blueberries. Spoon into a greased 12-muffin tins 3/4 full.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Transfer muffins on a rack to cool.

Serves: 8

cold butter, grated on a box grater makes the mixing process easy.

• Ingredients

2 cups flour
1/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
2/3 cup cold butter, grated
2 eggs
½ cup plain Greek yogurt
½ cup milk
2 teaspoons finely grated lemon rind
1/4 cup lemon juice

Glaze:
1 tablespoon lemon juice
1 tablespoon sugar

• preparation

Preheat oven to 350 degrees.
Whisk together flour, sugar, baking powder and salt. Add the butter and combine mixture until crumbly. Add fresh blueberries.
Whisk together eggs, buttermilk or yogurt,milk, lemon rind and juice; drizzle over dry ingredients, tossing with a fork until mixture clumps together. Turn out onto floured surface. With floured hands, form into ball, kneading about 8 times.
Place on parchment paper-lined lightly floured baking sheet. Pat into 3/4-inch thick circle; cut into 8 wedges. Do not separate.
Glaze: Brush with lemon juice; sprinkle with sugar.
Bake for about 25 minutes or until golden. Serve warm with Wild Blueberry Preserves and Devon Cream.
Variation. Blueberry Scones:
Gently toss 1 cup fresh blueberries with dry ingredients just before adding egg mixture. Increase lemon rind to 1 tablespoon.
Adapted from Canadian Living Magazine

Serves: 6

• Ingredients

1 1/2 cups sifted all purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
1-1/2 cups milk
1/4 cup butter, melted
2/3 cup mashed banana
1 teaspoon vanilla extract
2 cups fresh blueberries

• preparation

Mix flour, sugar, baking powder and salt. Add eggs, milk, butter, bananas and vanilla. Stir until well blended and smooth. Fold in blueberries.
Spoon about 1/4 cup of batter for each pancake on preheated, greased griddle. Turn only once.

Serves: 4

• Ingredients

3/4 cup all purpose flour
1/2 cup buckwheat flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
2 teaspoons canola oil
2 large eggs, separated
melted butter
1 1/2 cups fresh blueberries or frozen, unthawed

• preparation

Mix first 6 ingredients in a large bowl.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.

Serves: 4

• Ingredients

4 croissants split in halves lengtwise
8 eggs, scrambled
8 slices bacon, crisply cooked and crumbled
8 tablespoons shredded Cheddar cheese (2 oz

• preparation

Heat oven to 400°F.
Lightly grease or spray cookie sheet.
Place croissant halves 1 inch apart on cookie sheet. Bake 5 minutes.
Divide scrambled eggs among croissants. Crumble bacon on top of eggs.
Sprinkle each with 1 tablespoon cheese.
Bake about 5 minutes.

Serves: 6

• Ingredients

1 cup buckwheat flour
1/2 cup cake flour
1 teaspoon salt
1 tablespoon sugar
1 3/4 teaspoons baking powder
2 eggs
1 1/4 cups milk

• preparation

Combine dry ingredients in a mixing bowl. Whip in eggs and milk. Allow batter to rest at room temperature for 15 to 20 minutes.
Cook pancakes on a hot greased griddle or a large non-stick frying pan. It is time to flip pancake when the batter surface is covered with little breaking bubbles.
Serve with real amber maple syrup.

Serves: 6

• Ingredients

1 cup flour
1 cup instant oatmeal
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 beaten egg
3 tablespoons vegetable oil
1 cup blueberries

• preparation

Preheat oven to at 425 degrees.
Mix together all dry ingredients. Add buttermilk, egg and oil. Mix thoroughly. Fold in blueberries.
Fill greased muffin cups 2/3 full. Bake 20 minutes.

Serves: 8

• Ingredients

1-1/2 cups instant oatmeal
1-1/2 cups all-purpose flour, sifted
2 teaspoon baking powder
2 tablespoon sugar
2 cups buttermilk
3 eggs
1 teaspoon vanilla
1/3 cup oil
2 cups small or wild blueberries

• preparation

Mix together oatmeal, flour, baking powder and sugar. Beat buttermilk, eggs, vanilla and oil. Add liquid to dry ingredients and stir until moistened.
Fold in blueberries and spoon into preheated, lightly oiled waffle iron.

Serves: 4

• Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus
1/2 teaspoon for griddle

• preparation

Heat griddle to 375 degrees.
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4 ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from each other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. 4. Repeat with remaining batter, keeping finished pancakes on a heat proof plate in oven. Serve warm.

Serves: 12

• Ingredients

1/2 cup oil
1 cup dark brown sugar
2 beaten eggs
1 1/2 cups shredded carrots
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup buttermilk
1/4 cup honey

• preparation

Preheat oven to 350 degrees.
Beat eggs, add sugar, honey, oil and carrots. Mix well. Add dry ingredients along with buttermilk.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on a rack to cool.

Serves: 12

• Ingredients

2 cups flour
2 cups shredded carrots
1 cup brown sugar
1 cup shredded zucchini
1 golden delicious apple cored and finely chopped
3/4 cup golden raisins
1 tablespoon cinnamon
2 teaspoons baking soda
1 1/2 teaspoons orange zest
1 teaspoon vanilla
1/2 teaspoon salt
3 eggs
1 cup vegetable oil

• preparation

Preheat oven to 375 degrees .
Mix all ingredients except eggs and oil in a large bowl. Beat eggs and oil in a separate bowl.
Stir flour mix into eggs. Spoon 1/4 cup batter into each cup. Bake for about 25 minutes.
Transfer muffins on a rack to cool. Serve warm.

Serves: 16

• Ingredients

1/2 cup plus 2/3 cup warm water
2 tablespoons dry yeast
1 tablespoons plus 3/4 cup sugar
5 large eggs
3/4 cup vegetable oil
2 teaspoon salt
6 cups (about) all-purpose flour

1 large egg yolk
1 tablespoon water

• preparation

Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves. Let yeast mixture stand at room temperature until foamy, about 10 minutes.

In large bowl of heavy-duty mixer fitted with whisk attachment, beat 5 eggs until blended. Add oil, salt and 3/4 cup sugar and beat until pale yellow and slightly thickened, about 4 minutes. Beat in 2/3 cup warm water. Add yeast mixture and beat until blended. Remove whisk and fit mixer with dough hook. Add enough flour 1 cup at a time to form smooth dough, beating well after each addition. Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky. Turn out onto floured surface and knead 2 minutes.

Lightly oil large bowl. Add dough, turning to coat with oil. Cover with plastic wrap, then with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Punch down dough. Cover with plastic and clean kitchen towel and let rise 30 minutes.

Grease 2 large baking sheets. Turn out dough onto lightly floured surface. Divide dough into 2 equal portions. Divide each portion into 3 equal pieces. Roll each piece into 20-inch-long rope. Braid 3 ropes together; pinch ends together to seal. Repeat with remaining dough pieces, forming 2 braids. Place each braid on baking sheet. Cover with towel . Let rise in warm area until almost doubled, about 30 minutes.

Preheat oven to 400°F. Whisk yolk with 1 tablespoon water to blend. Brush dough with egg mixture. Bake 10 minutes. Reduce oven temperature to 350°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to rack and cool.

Serves: 12

• Ingredients

1 1/4 cups 100% bran cereal
1 can crushed pineapple (14 oz) in juice
1/4 cup milk
1 egg
1/2 cup packed brown sugar
1/3 cup vegetable oil
1 cup shredded carrots
2 cups flour
1 tablespoon baking powder
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 cup raisins

• preparation

Preheat oven to 400 degrees.
Combine cereal, undrained pineapple, and milk. Let stand 5 minutes. Stir in egg, brown sugar, oil and carrots.
In large bowl, mix flour, baking powder, cinnamon, ginger and salt.
Add cereal mix and raisins to dry ingredients stirring just until moist. Fill each muffin cup generously to the top.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on a rack to cool.

Serves: 4

• Ingredients

4 large eggs, at room temperature
1 cup coconut milk
2 teaspoons pure vanilla extract
1 tablespoon honey
1/2 cup plus 1 tablespoon (63 gr) coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
Coconut oil
Honey, pure maple syrup, fruit compote for serving

• preparation

1. Preheat a large skillet or griddle over medium-low heat.
2. Beat the eggs in the bowl of a stand mixer with a whisk attachment at medium speed until frothy. Mix in the coconut milk, vanilla and honey.
3. In a small bowl, whisk together the coconut flour, baking soda, salt and cinnamon.
4. Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or two, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.
5. Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch). Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (keep them small for easier flipping.)
6. Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.
7. Serve hot with your choice of accompaniment.
8. You can freeze the prepared pancakes and reheat them later.

Serves: 12

try the batter with cranberries & chopped pecans.
Recipe inspired by Tori Avey toriavey.com/

• Ingredients

Streusel Ingredients
1/4 cup brown sugar
1 tsp cinnamon
Pinch of salt
1 cup finely chopped pecans
1 tbsp melted unsalted butter

Cupcake Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs, room temperature
1 cup sour cream or Greek yogurt, room temperature
1 tsp almond or vanilla extract

Glaze Ingredients
1 1/2 cups powdered sugar
2 1/2 tbsp milk
1 tsp vanilla
1 tsp melted butter

• preparation

Preheat oven to 325 degrees F.
Streusel
In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
Muffins batter
In a medium bowl, sift together the flour, baking powder, and salt.
Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
Beat in the eggs, then the sour cream, then the almond or vanilla extract.
Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I've found the easiest way to do this is with a small ice cream scoop-- use one small (not heaping) scoop per tin.
Sprinkle 1 1/2 tsp of streusel onto the top of the batter in each tin.
Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
Sprinkle 1-2 tsp of streusel on the top of each cupcake.
Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
Glazing:
When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar.
Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.
Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).

Serves: 8

• Ingredients

2 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cups yellow cornmeal
1/2 cup sugar
2 cups milk
2 large eggs
1 cup unsalted butter, softened

• preparation

Preheat oven to 425 degrees F.
Butter two 9-inch by 5-inch by 3-inch inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and butter. Pour the wet ingredients over dry mixture. Stir to blend. Pour batter into pans. Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.

Serves: 6

A Belgian speciality, this raisin bread is ideal for breakfast or as a snack, cold or toasted,

• Ingredients

530g strong white flour
85g sugar
12g salt
1 x 11g sachet of dry yeast
50ml milk
5 eggs
210g softened butter
140g raisins

• preparation

In a bowl, mix the flour, salt and sugar.

Mix the yeast into the warm milk, pour into the bowl then add the eggs and the softened butter.

Knead until the dough comes away from the sides of the bowl. Add the raisins. Mix again until you have an even consistency.

Bring the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest in a warm place for one hour until the dough has doubled in volume.

Divide the ball into equal parts and shape them into small balls, then put them in a cake tin or on a baking sheet, cover and leave to rest for two hours.

Bake for about 40 minutes in an oven preheated to 180°C (350F) and keep an eye on them towards the end of the cooking time.

Serves: 6

• Ingredients

Batter
2 cups (8 7/8 ounces) all-purpose flour
1/3 cup (2 3/8 ounces) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup (1 3/4 ounces) vegetable oil
3/4 cup (6 ounces) milk
1/4 cup (2 ounces) orange juice
1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel
1 cup (4 1/4 ounces) dried sweetened cranberries, or coarsely chopped fresh or frozen cranberries (for a slightly "tarter" muffin)
Topping
1/4 cup (7/8 ounce) finely chopped walnuts or pecans
1/4 cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
1/2 teaspoon cinnamon

• preparation

Batter:
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt.
In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full. Topping:
Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
Baking:
Bake the muffins in a preheated 400¡F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan.
Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool.
After about 5 minutes, transfer them to a rack to cool completely

Serves: 20

• Ingredients

For the sponge:

1/4 teaspoon active dry yeast
3/4 cup warm water
2 cups (9 ounces by weight) all-purpose flour

For the croissant dough:
1/4 cup warm water
3/4 cup milk
6 tablespoons sugar
2 packages (4 1/2 teaspoons) active dry yeast
2 1/2 cups (11 1/4 ounces by weight) all-purpose flour
1 tablespoon salt
1 3/4 ounces unsalted soft butter
10 ounces unsalted butter, chilled
1 egg for egg wash

• preparation

For the sponge:
In an electric mixing bowl, stir the warm water and yeast together. Allow to foam for 5 minutes.
Mix in the flour at low speed. The dough will be sticky. Cover and let rest for 12 hours at room temperature.
For the croissant dough: In a mixing bowl, combine water, milk, and 1 teaspoon of sugar.
Stir in the yeast to dissolve and allow to foam for about 3 minutes. Add the remaining sugar, flour, salt, soft butter and the sponge. Knead with the dough hook for about 10 to 12 minutes. (If working by hand, knead for 15 minutes.)
Transfer dough to a lightly oiled bowl. Cover with plastic wrap and allow to double in bulk in a draft-free area at room temperature, about 1 hour.
On a lightly floured surface, roll the dough into a rectangle 12 by 14- inches. Place the dough rectangle on a baking sheet. Cover with plastic and freeze for about 30 minutes to get the consistency of chilled butter. Roll the 10 ounces of chilled butter between plastic sheet to form a rectangle 12 by 7 inches.
Square up rectangle with a spatula or dough scraper. Position the butter rectangle on one side of the dough. Fold the rest of dough over butter and seal edges to seal in butter. Roll out the dough into a 10 by 20-inch rectangle. Fold one-third of the dough towards the center. Fold the other third over the two layers. Wrap the dough in plastic and refrigerate 30 minutes.

Repeat the rolling and folding process twice more and chill. Finally, on a floured surface, roll the dough into a 19 by 25-inch rectangle. Cut the dough into 20 even triangles.
Use a template for accurate measurements. To roll the crescents, start at the base and roll towards the tip. Finish the roll so that the tip is underneath the croissant.
Curve the end of each croissant and brush with egg wash. (May be frozen at this time). Arrange croissant on a baking sheet lined with parchment.
Let them rise uncovered at room temperature or until doubled in bulk. Bake the croissants at 375 degrees for 18 to 20 minutes.

Serves: 8

Makes 1 loaf

• Ingredients

1/4 cup fresh orange juice
1 teaspoon orange zest
3/4 cup soy milk or rice milk
3 tablespoons canola oil
1 1/2 cups whole wheat flour
1 cup pastry flour
1 teaspoon baking soda
1/4 cup sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional)

• preparation

Preheat oven to 350 degrees.
Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda.
Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed.
Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking).
Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned. Remove to cooling rack. Cool 10 to 15 minutes before slicing.

Serves: 12

• Ingredients

For Muffin Batter
1 cup milk (low-fat is fine)
2 teaspoons lemon juice
12 tablespoons (1-1/2 sticks) unsalted butter, softened but still cool
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour, spooned into measuring cup and leveled-off
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons grated nutmeg
For Muffin Topping
3 tablespoons unsalted butter
3 tablespoons granulated sugar
2-1/4 teaspoons cinnamon

• preparation

Preheat oven to 350°F. Spray a standard-size muffin pan generously with nonstick cooking spray.
Combine milk and lemon juice in a measuring cup and set aside.
In a stand mixer or large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until just mixed in. Stir in the vanilla.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Stir with a whisk until well combined.
Using a rubber spatula, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over-mix. The batter will be very thick.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. (I like to use an ice cream scoop with a wire scraper for this.) Bake the muffins until firm to the touch, 25-30 minutes. Set pan on rack to cool for a few minutes.
In the meantime, prepare the topping: melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
When the muffins are cool enough to handle, use a pastry brush to paint the top of each muffin with butter, then sprinkle generously with cinnamon-sugar. If you have cinnamon-sugar left over, sprinkle muffins again. Serve warm, or cool on a rack and wrap airtight. Store at room temperature. Reheat muffins briefly in microwave for that fresh out of the oven taste.

Serves: 4

Baked in a large hot skillet, the thin eggy batter puffs up like a popover.
To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.

• Ingredients

1 1/2 tablespoons unsalted butter
1 Granny Smith apple, peeled, cored, and cut into 1/2 inch wedges
1/3 cup honey
1/4 teaspoon ground cardamom
3 large eggs
3/4 cup milk
3/4 cup all purpose flour
1/4 teaspoon salt
1 tablespoon confectioners' sugar

• preparation

Heat oven to 400 degrees. Heat a well seasoned 10 inch cast iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
In a separate bowl, whisk together remaining ingredients, except confectioners sugar, until smooth. Pour over apple mixture. Bake until puffed and brown, about 20 minutes.
Slide pancake onto a serving platter. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.

Serves: 1

• Ingredients

1 slice white bread
1 tablespoon butter, melted
1 egg
salt and pepper to taste

• preparation

Brush bread with melted butter on both sides and cut a hole about 2 1/2 inches in diameter, in the center of bread slice.
Put the bread in a large skillet over medium heat, break an egg into the hole, and cook until done, turning once. You may also fry the cut out piece of bread at the same time.
This recipe is a children's favorite.

Serves: 6

The recipe lends itself to variations such as substituting the baked egg in the potato shell with a poached egg. Add caramelized onions and Gruyere . Kick things up with some cayenne pepper.
Princess Diana’s favorite breakfast dishes was an Egg Suzette aka BJP (Baked Jacket Potato): a baked potato scooped out with wilted spinach or creamed prawns, (tiny shrimp) in the bottom and a poached egg on top with a little hollandaise sauce and some potatoes piped around the edges.

• Ingredients

6 whole medium baking potatoes
6 tbsp butter
3 tbsp sour cream
1 tbsp chopped chives
2 tbsp crumbled bacon, crisp
1 tsp salt
1/2 tsp freshly ground pepper
6 whole eggs
1 cup grated cheddar cheese

• preparation

Bake the potatoes using your favorite method and be sure to allow some time for them to cool down before the scooping.

Take the “top” of the potato to mean lengthwise and not the small end.
Scoop out the potatoes and blend well with the butter, sour cream, chives, bacon, and salt and pepper.

Beat lightly and spoon back into the shells. Make a hollow in the top of each potato and into this drop a raw egg.

Sprinkle lavishly with grated Cheddar cheese, and place in a 350°F oven long enough to cook the eggs and melt the cheese. Makes a delicious breakfast or supper dish.

Serves: 12

The trick is to allow more time and a slower rise to improve the flavor and texture of the muffins.
This recipe also makes a firmer dough than some other English muffin recipes, it makes the dough much easier to work with.
This recipe is inspired by http://www.emmachristensenmedia.com/

• Ingredients

For the dough starter:
3/4 cup (3 1/3 ounces) all-purpose flour or bread flour
1/2 cup water
1/2 teaspoon active dry or instant yeast (or 2 tablespoons active sourdough starter)
For the English muffin dough:
1 cup milk, whole or 2%
1 teaspoon active dry or instant yeast
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 teaspoon salt
3 to 3 1/4 cups (13 1/2 to 14 1/2 ounces) all-purpose flour or bread flour
Cornmeal for dusting
Butter for the skillet

• preparation

1. Make the dough starter: Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy, about 100 strokes.
2. Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins.
3. Whisk together the milk, yeast, and starter: In the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. It should become quite frothy.
4. Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.
5. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn't stick to the bowl or your hands.
6. Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days.
→ Quicker English Muffins: You can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately. These muffins will have a milder flavor.
7. Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls.
8. Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.
9. Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that's okay.
10. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking.
11. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.
12. Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much.
13. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.)
14. Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.
15. Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months.
Recipe Notes
Vegan English Muffins: Replace the milk in the main dough with water, almond milk, or soy milk. Replace the butter with olive oil.
Crumpets: Increase the milk by 3/4 cup — this will make a looser dough, closer to a batter. Instead of shaping muffins by hand, allow the batter to come to room temperature after refrigeration, then drop generous spoonfuls onto a hot skillet, using English muffin rings as molds. Allow to cook until bubbly (like pancakes), then flip and cook the other side.

Serves: 12

• Ingredients

3/4 cup wheat bran
2 cups whole wheat flour
1/4 cup flax meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden raisins
1/2 cup chopped dates
1/2 cup chopped dried apricots
1 cup skim-milk buttermilk
1/3 cup molasses
1/3 cup apple butter
1 large egg white
3 tablespoons canola oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract

• preparation

Set rack in upper third of the oven; preheat to 425 degrees.
Coat 12 muffin cups with nonstick cooking spray. Stir together bran, flour, flax, baking powder, baking soda and salt. Stir in raisins, dates and dried apricots.
Whisk together buttermilk, molasses, apple butter, egg white, oil, lemon juice, lemon zest and vanilla. Stir into the dry ingredients just until moistened; do not over mix.
Divide the batter among the prepared muffin cups. Bake for 15 to 20 minutes or until cake tester inserted in the centre comes out clean.
Turn the muffins out onto a rack and let cool before serving.

Serves: 8

• Ingredients

1 stick (1/2 cup) unsalted butter, cut into bits
8 large eggs
4 cups milk
2 tablespoons vanilla
2 tablespoons dark rum
1 loaf challah (about 1 pound), cut into 1-inch-thick slices and ends discarded
4 cups corn flakes
cinnamon sugar made by stirring together 2 tablespoons sugar and 1/4 teaspoon cinnamon
Accompaniments:
maple syrup of whipped cream pecans and/or berries

• preparation

Clarify butter: In a small heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and pour butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, discarding milk solids in bottom of pan.

In a large bowl whisk together eggs, milk, vanilla, and rum. Transfer half of mixture to a large shallow baking dish (about 13 by 9 by 2 inches) and soak half of bread slices 10 minutes.
Turn slices over and soak 10 minutes more. In another large shallow baking dish spread half of corn flakes and coat soaked bread slices on each side, transferring to a tray. Soak and coat remaining slices with remaining egg mixture and corn flakes in same manner.
Preheat oven to 250°F.
In a large heavy skillet heat 2 tablespoons clarified butter over moderate heat until hot but not smoking and cook 2 or 3 slices (or as many as will fit in one layer) 3 minutes on each side, or until puffed and golden brown. Transfer French toast as cooked to a baking sheet and keep warm in oven.
Cook remaining slices in remaining butter in same manner. Sprinkle French toast with cinnamon sugar and serve with accompaniments.

Serves: 4

A frittata is an Italian-style flat omelet that's baked in a skillet. This frittata recipe features spinach, mushrooms and Fontina cheese. It's perfect for holiday brunches or other special occasions. Many variations are made using bacon, asparagus, peas and other ingredients.

• Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
1 cup sliced stemmed mushrooms
8 large eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

• preparation

Preheat broiler.
Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add spinach and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
In a medium bowl, Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Serves: 4

An interesting mix for whole-grain gluten-free flour mix is on this site:
http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/

• Ingredients

7 ounces (by weight) whole-grain gluten-free flour mix
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter
butter or vegetable oil for the skillet

• preparation

Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.

Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.

Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.

Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
Continue this until you have cooked all the pancakes.

Serves: 8

bY Chef Mireille. Greeland.
Greenlandic Cake is more of a sweet bread than an actual cake.

• Ingredients

1/2 cup sugar
1/2 cup raisins
1/2 cup butter
1 cup boiling water
2 1/4 teaspoons dry active yeast
1/4 cup lukewarm water 110 – 120 F
3 3/4 cups all purpose flour
1 tablespoon milk
1 tablespoon confectioner’s sugar
1/4 teaspoon ground cardamom

• preparation

Place sugar, raisins and butter in a large bowl. Add boiling water and leave until butter melts.
Meanwhile, in a small bowl, dissolve a 1/4 teaspoon sugar in the lukewarm water. Sprinkle yeast on top and leave 5-10 minutes until it becomes foamy.
Add yeast to the other ingredients and mix to combine.
Add 2 cups flour and mix until you have a shaggy dough.
Add the remaining flour, a little at a time, until you have a soft and elastic dough. Knead well for 5 minutes.

Place in a lightly greased bowl. Cover loosely with plastic wrap and a clean kitchen towel. Leave to rise for about 1 hour until doubled in size.
Preheat oven to 400 F.

Place parchment paper on a cookie sheet and spray with non stick spray.
Shape dough into a round and place on the cookie sheet. Cover with a towel and leave to rise for 30 minutes.
Brush the top with milk and bake for 30 minutes.
Reduce oven to 350 F. Bake for another 15 – 30 minutes, until it sounds hollow when tapped.

Serves: 2

• Ingredients

4 large eggs
3 tablespoons chopped fresh Italian parsley
2 teaspoons water
1 teaspoon dried fines herbs or dried salad herbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)

• preparation

Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
Top half of omelet with 1/4 cup cheese.
Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

Serves: 8

Hokkaido milk bread is quite simply the fluffiest, softest, lightest, most pillowy cloud of deliciousness thanks to a simple technique involving a roux starter known as tangzhong.

• Ingredients

Tangzhong
• 20 g (3/4 oz) strong white bread flour
• 75ml (6 tbsp) water
• 1 tbsp whole milk
Dough
• 350 g (scant 3 cups) strong white bread flour
• 7 g (2 tsp) fast action yeast
• 1 tsp salt
• 60 g (scant 1/3 cup) sugar
• 1 tbsp milk powder
• 1 egg
• 120 ml (1/2 cup whole milk
• 30 g (2 tbsp) softened butter
• 1 egg beaten with a splash of milk, to glaze

• preparation

To make the tangzhong:
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

To make the dough
1. Place the flour in a large bowl (or the bowl of your stand mixer, fitted with a dough hook) and add the yeast to one side, the salt, sugar and milk powder to the other (if the salt is added on top of the yeast it can kill it), stir to combine.
2. Whisk together the cooled tangzhong, egg and milk and add it to the dry ingredients. Mix everything together until it forms a soft, shaggy dough. If you are kneading by hand, turn the dough out onto a worktop and knead for 5-10 minutes until it starts to feel smooth and a little less sticky (it will still be very sticky), add no more than a spoonful of flour while you are kneading, the dough is meant to be sticky! The best way to knead a wet dough by hand is to stretch it up away from the worktop (it will stick), then slap it back down, make sure that you pull from a different section each time and keep a dough scraper handy. If you are using a stand mixer, mix for 5 minutes or so until the dough is smooth.
3. Add the butter and mix until it is fully incorporated, continue to knead until the dough is very elastic and begins to come away from the worktop (or sides of the stand mixer bowl) cleanly. It should pass the windowpane test - stretch the dough with your hands, you should be able to stretch it to a very thin, almost transparent membrane without it tearing. This can take up to 20 minutes of kneading, especially by hand.
4. Place the dough in a lightly oiled bowl and cover with clingfilm, leave to rise for 1-2 hours until well doubled in size. Alternatively, place it in the fridge to rise overnight. If you refrigerate it, the following day let it come up to room temperature for about half an hour before continuing.
5. Line an 8.5x4.5in (or thereabouts) loaf tin with greaseproof paper. Once the dough has risen, punch it down and fold it in on itself a couple of times. Turn out onto a lightly floured surface, divide it in to four equal pieces and roll each one into a ball.
6. Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet. Roll over the seam to flatten it, then roll it up from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.
7. Loosely cover with oiled clingfilm and leave to rise until at least doubled in size, this can take 1-2 hours (mine took nearly 2). If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to proof for a little longer. Preheat the oven while the dough is rising to 180C/350F/gas mark 4.
8. Brush the top of the dough with some of the beaten egg then bake on the lower middle shelf of the oven for 30-40 minutes until well risen and the bread sounds hollow when tapped on the bottom, the internal temperature should reach 94C/200F on a probe thermometer. Cover the bread with foil partway through baking if it starts to get too dark.
9. Transfer to a wire rack and leave to cool completely before slicing.

Serves: 6

Delicate homemade scones sweetened with honey, served with a tangy rhubarb compote and clotted cream.

• Ingredients

200 g rhubarb
50 g granulated sugar
100 ml orange juice
300 g self-rising flour
75 g cold butter
25 g granulated sugar
2 tbsp honey
125 ml whole milk
1 serving clotted cream
1 piece round pastry cutter

• preparation

Cooking Instructions

1. Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a baking tray with baking parchment.

2. Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.

3. To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre.


4.Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible.


5. Gently roll the dough out to a thickness of around 3cm (1 inch). Cut into rounds using a 6cm (2 1/3-inch) pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones-you should get 9 in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey.


6. Bake for 12-15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote.

Serves: 6

The traditional recipe for lummur or Icelandic Oatmeal Pancakes uses leftover oatmeal.

• Ingredients

1 1/4 cup cup flour
3/4 cup rolled oats
1 tbsp sugar
1 tsp baking powder
1/2 tsp cardamom
1 pinch salt
1 egg, beaten
1 cup milk

• preparation

1. Mix dry ingredients together in a bowl.
2. Add egg and milk. Whisk until combined. Let stand for 10 minutes for the oats to soften.
3. Cook the pancakes on a hot buttered griddle for 1-2 minutes each side.
4. Serve with savory smoked fish, or with sweet jams.

Serves: 8

Original recipe: my100yearoldhome.com/how-to-bake-kouign-amann/

Originating from Brittany, France, Kouign Amann is like a cross between a croissant and a palmier, with layer after layer of buttery, flaky pastry on the inside.

• Ingredients

DOUGH:
400 g (3 cups and 3 tablespoons) bread flour
236 g (1 cup) ice water
10 g (1 1/2 teaspoons) salt
14 g (1 tablespoon) butter
5 g (scant two teaspoons) instant yeast

BUTTER BLOCK:
339 g (3 sticks) butter

*NOTE:
use a higher quality butter if possible for the butter block *

SUGAR MIX:
250 g (1 1/4 cup) sugar
1/4 teaspoon salt

• preparation

Scale all the ingredients for the dough into the bowl of a stand mixer. Mix on low speed for 2 minutes.
The dough should come together at this time. Increase mixing speed to medium, and mix for another 15-20 minutes, until the dough has strong gluten development. (You should feel resistance when you pull on it.)

Remove dough from the bowl, and form into a flat, 8-inch x 8-inch square before wrapping in plastic wrap. Freeze for ~ 1 hour, until very cold, and slightly hardened. Flip the dough halfway through, so that it is evenly chilled.
In the meantime, combine sugar and salt; mix well, and set aside. In a folded over piece of parchment, use a rolling pin to shape the butter into an 8-inch x 8-inch square. Use a dough scraper to straighten the sides, as necessary. Refrigerate ~ 20 minutes, until firm but still pliable.

Once the dough and butter are both sufficiently chilled, roll out the dough as necessary to even out the thickness, and ensure that it has the same dimensions as the butter block. Then, place the butter inside the dough so that it forms a diamond within the square. Fold the edges of the dough into the middle, completely enclosing the butter. Pinch seams together.

Roll this square packet until it is three times as long, keeping roughly the same width. You will end up with an 8.5-inch x 24-inch rectangle. Fold the rectangle into thirds. This is called “the first turn.” Rotate 90 degrees, and repeat the process once more.

After the second turn, wrap the dough in plastic wrap, and chill in the freezer for ~ 10 minutes. Once cold, remove from the freezer and do one last fold, incorporating the sugar this time.

Rotate 90 degrees, and roll out the dough into a rectangle, 10 inches wide x 16 inches. Cut dough into 2-inch strips, and roll each one up before placing in a greased muffin tin, or greased ring mold.

Let rise for 45-60 minutes. Preheat oven to 375 F. Bake for 45-60 minutes until golden brown. Check bottoms to make sure that dough is fully cooked; they should be golden brown as well. Remove from the oven, and use tongs to carefully remove the kouign-amanns from their muffin tin, or molds. This step should be done immediately, or else the sugar will harden into a caramel, making it impossible to extract the kouign-amanns later.

Serves: 2

Makes 8 pancakes each 4″ in diameter. Recipe may be doubled

• Ingredients

Pancakes dry Ingredients:

1 cup all-purpose flour
1 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp fine sea salt

Pancakes wet Ingredients:

1 cup low-fat buttermilk
1 large egg
1/2 tsp vanilla extract
3 Tbsp unsalted butter, melted
2 Tbsp light canola or olive oil, plus more as needed

• preparation

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix to combine.
In a separate medium mixing bowl, mix buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
While whisking, gradually add melted butter and stir until incorporated. The mixture will still be slightly lumpy. Do not overmix.

Heat a large heavy-bottomed skillet over medium heat, or a griddle between 325-350˚F.
Add 2 Tbsp oil. Preheat the oven to 200˚F. for the cooked pancakes.

Add about 1/4 cup or a 2 oz ice cream scoop full of batter to the skillet for each pancake and cook about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles forming and popping on the surface.
Transfer pancakes to a baking sheet and keep warm in a 200˚F oven for up to 45 minutes or until ready to serve.

Serves: 4

Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malting grain develops the enzymes required for modifying the grain's starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast.

• Ingredients

1 Tablespoon (15 mL) Brown sugar
3 Tablespoon (45 mL) Malt extract
2 Tablespoons (30 mL) Molasses
25 Gram (1 oz) Butter
250 Milliliter (1 cup) Milk
100 Grammes (3 1/2 oz) Whole wheat flour
350 Grammes (plus extra for bench) Bread flour
Salt To Taste
14 Grammes (1 Tbsp) Active dry yeast
225 Grammes (1 1/2 cups) Seedless raisins

• preparation

1. Place the sugar, malt extract, molasses, butter, and milk in a pot and heat gently until the butter has just melted.
2. Set aside to cool, below 95ºF.
Mix the flours, salt, yeast and raisins in a mixing bowl. Pour in the malt/milk mixture.
3. Mix thoroughly; the mixture will be soft and a little sticky. Turn the mixture onto a floured surface and knead gently for 5-6 minutes.
4. Divide the dough in two, and shape into a loaf. Place the shaped dough into two greased 450g/1lb loaf pans or loaf dishes.
5. Shape into the dishes so that the top is smooth and level.
6. Cover loosely with plastic wrap.
7. Let rise for a couple of hours, or until the dough has risen to the top of the dishes. Preheat your oven to 190ºC (375ºF).
8. Remove the plastic wrap and bake for 30-40 minutes.
9. The loaves are done when they reach an internal temperature of 195º.F. Cool on a wire rack.

Serves: 12

• Ingredients

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup maple syrup
1/2 cup milk
1/4 cup butter, melted
1 cup fresh blueberries

Streusel topping:
1/4 cup packed brown sugar
2 tablespoons slivered almonds
1 tablespoon butter, melted
1 teaspoon cinnamon

• preparation

Preheat oven to 375 degrees.
Grease a 12 cup muffin pan.
Streusel topping:
Stir together brown sugar, almonds, butter and cinnamon. Set aside. Whisk together flour, sugar, baking powder and salt. In separate bowl, whisk together egg, maple syrup, milk and butter; pour over dry ingredients. Evenly sprinkle with blueberries; stir just enough to moisten dry ingredients and distribute blueberries. Spoon into muffin cups, filling two-thirds full.
Sprinkle with streusel topping .
Bake for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 3 minutes.
Transfer to rack and let cool completely.
Adapted from Canadian Living Magazine.

Serves: 4

Sandwich thins are bread rolls that are thinner and have fewer calories than standard sandwich rolls. We recommend using multigrain sandwich thins but feel free to use any variety of whole-grain sandwich thins. If you can't find sandwich thins, you can substitute them with multigrain English muffins.

• Ingredients

4 multigrain sandwich thins
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4 eggs
2 cups fresh baby spinach leaves
1 medium tomato, cut into 8 thin slices
4 tablespoons feta cheese
⅛ teaspoon kosher salt
Freshly ground black pepper

• preparation

Preheat oven to 375°F. Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil. Place on rimmed baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.


Meanwhile, in a large skillet heat the remaining 2 teaspoons olive oil and the rosemary over medium-high heat. Break eggs, one at a time, into skillet. Cook about 1 minute or until whites are set but yolks are still runny. Break yolks with spatula. Flip eggs; cook on the other side until done. Remove from heat.
Steam the spinach for 5 minutes. Cool and drain well.

Place the bottom halves of the toasted sandwich thins on 4 serving plates. Divide spinach among sandwich thins on plates. Top each with 2 of the tomato slices, an egg and 1 tablespoon of the feta cheese. Sprinkle with the salt and pepper. Top with the remaining sandwich thin halves.

Serves: 6

Moong Dal Chilla - is a nutrition packed yummy savoury Indian pancakes or crepes made with split yellow lentils, spinach and spices.


Yellow lentils are actually mung beans that have their green peel removed and are usually split in half. They may also be called moong dal

• Ingredients

250 grams split husked moong dal ((yellow moong dal))
½ cup yoghurt (whisked)
¾ cup spinach ( finely chopped)
1 onion (medium size, finely chopped)
¼ cup coriander leaves (finely chopped)
2 teaspoon ginger-green chili paste
¾ teaspoon cumin seeds
½ teaspoon turmeric powder
¾ teaspoon red chili powder
Juice of 1 lemon
Salt to taste
Oil for cooking

Serve with chutney

• preparation

Clean, wash and soak the moong dal for 4 to 5 hours.
Then, drain the water completely and add the soaked moong dal in a grinder. Grind it to fine paste, without using any water.

Once the moong dal paste is ready, add it to a large bowl. Then, add remaining ingredients and combine well.

Add little water and adjust the consistency to a creamy thick thats coats the back of the spoon.
Once the batter is ready, heat flat bottom griddle and grease it with oil.

Pour a ladle full of batter depending upon the size of the moong dal cheela you want to make. Let it cook well until the base gets light golden brown color and the top of cheela gets dried.

Drizzle oil on the top, flip it and cook on another side until done. Serve them hot immediately with any chutney of your choice.

Serves: 12

• Ingredients

2/3 cup raisins
2 cups Whole Wheat Flour, spooned and leveled
1 cup plus 2 tablespoons light brown sugar, packed
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, such as Granny Smith, peeled, cored and grated
1/2 cup shredded coconut, unsweetened
2/3 cup chopped walnuts
1/3 cup wheat germ
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup orange juice

• preparation

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line the 12-cup muffin tin with paper cups.
In a small bowl, cover the raisins with hot water. Set them aside to soak while you assemble the rest of the recipe.
In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger and salt.
Stir in the carrots, apple, coconut, walnuts, and wheat germ.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened.
Drain the raisins, squeezing out any excess water with your hands, and stir them in.
Divide the batter among the wells of the prepared pan. They will be very full.
Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for several days, or freeze for longer storage.

Serves: 6

• Ingredients

8 large eggs
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 tsp. minced fresh rosemary
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 cup thinly sliced onion
1 cup diced Fontina cheese

• preparation

Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon diced cheese evenly over.
Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Serves: 4

The best way to cook bacon is in the oven on parchment paper because it allows for an easy cleanup. The bacon sits in its own rendered fat as it bakes, it cooks more quickly than if you cooked it on a rack. The fatty parts also get wonderfully crispy.

• Ingredients

1/2 sliced bacon

• preparation

Preheat the oven to 400 degrees F.

1.Line a rimmed baking sheet with parchment paper.
Make sure to cut a large-enough sheet of parchment paper so that there is overhang on all sides. Then fold the excess up so that the drippings don’t seep through any cracks.
Lay the bacon strips flat, making sure pieces do not overlap.
2. Bake until crisp and browned, 15 to 18 minutes, 24 minutes (thick-cut bacon), rotating the sheets once.
3. Transfer strips to a paper towel to drain.
Let the drippings cool slightly, lift up the parchment, and store the drippings into a container.

Serves: 10

https://theseamanmom.com/classic-easy-panettone-cake-recipe/

This typical Italian dessert would have been the creation of a young baker whose name was Tony. To charm his Milanese girlfriend, he invented this dessert, that became "pan di Toni", the panettone

• Ingredients

4 tbsp warm milk
1 tbsp dried yeast
8 tbsp sugar
2 sticks butter room temperature
5 large eggs beaten
2 tsp vanilla extract
grated zest of 1 lemon
grated zest of 1 orange
3 1/2 cups flour plus extra (up to 1/2 to 2/3 cups more)
pinch of salt
7 tbsp raisins
3 tbsp rum extract
8 tbsp candied lemon and orange peel finely chopped
butter for greasing
For the topping
1 tbsp egg white
1 tbsp icing sugar
more icing sugar for dusting

• preparation

Grease a Panettone pan with softened butter
Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.
Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.
Add lemon and orange zest and mix.
Add the eggs a little at a time until all are well incorporated.
If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.
Place the flour in a large bowl and mix with a pinch of salt and make a well.

Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.
Knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.
Put the dough onto a floured surface and knead for 10 more minutes, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands to stop the mixture sticking.

Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until it doubled in size.
Place the raisins in a small saucepan with the rum extract and heat on low for about 5 mins or until the fruit has absorbed the liquid; set aside to cool.
When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins.
Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan.
If using an 8" deep cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 2" above the rim, and secure the paper with string. This will help contain the dough as it rises.

Cover lightly with a towel or plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.

Preheat the oven to 350 F
Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
Place the Panettone in the oven and bake for 50 - 55 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.

Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
Leave to cool completely before dusting with icing sugar.
Cut into wedges to serve.
Notes
Notes: Start with 2 and 1/4 cup of flour. Initially the dough will be very sticky and hard to knead. Continue to work on the dough adding more flour. In the initial stage, you might need to add up to 1/4 cup more.
Then you will be dusting flour a lot throughout the entire process: you need to dust the bowl where you prepare the dough so you can remove the dough from the bowl and move it to the counter to knead. You also need to dust your hands to help the dough come together and remove it from the bowl. You’ll need to dust the working area so the dough doesn’t stick. While here, you’ll need more dusting for your hands so you can knead the dough.
Then you move the dough to a bowl and wait for it to rise. Next you’ll move the dough from the bowl to the counter top to knead one more time and incorporate the fruit.
You might end up adding up to 3 and 2/3 to 4 cups of flour in total. Adding flour bit by bit while kneading is what makes the bread so soft and gives it that special texture.

It’s a very soft, sticky, elastic dough. The stickiness is due to the amount of butter added. It makes this cake soft, fluffy and moist.

Serves: 6

• Ingredients

Custard:
2 tablespoons granulated sugar
1 tablespoon cornstarch
pinch of salt
2/3 cup milk
1 egg, lightly beaten
1/2 teaspoon vanilla

Danishes:
1 package frozen puff pastry, thawed
4 ripe, firm freestone peaches, peeled
1/2 cup fresh blueberries
1 tablespoon lemon juice
2 tablespoons granulated sugar
freshly ground nutmeg

• preparation

Custard:
Combine sugar with constarch and salt in a glass bowl. Whisk in milk until smooth. Microwave on high for 1 1/2 to 2 minutes or until mixture comes to a boil and thickens. Stir at least once during cooking. Beat eggs lightly.
Stir some of the hot sauce into egg, then whisk warm egg back into custard. Microwave on medium for 20 to 40 seconds or until thickened. Whisk until smooth.
Whisk in vanilla and set aside.
Preheat oven to 400 degrees.
Danishes:
Roll half the pastry on a lightly floured surface into a 12-x 8-inch rectangle. Cut pastry into six 4-inch rectangles. Transfer to rimmed baking sheet lined with parchment paper. Repeat with remaining pastry. Slice peaches thinly. Toss gently with blueberries, lemon juice and sugar.
Spoon fruit mixture into centre of pastry rectangles. Top fruit with about 2 teaspoons of custard and a small pinch of nutmeg. Bake for 20 minutes, rotating pan after 10 minutes. Pastry should be puffed and golden.
Cool slightly on racks. Serve danishes with remaining custard on the side.
Adapted from Homemakers Magazine Summer 2002

Serves: 3

A traditional Acadian pancake that cooks on one side. Ployes are a traditional Acadian dish that originated in the L’Acadie des Terres et Forêts region of New Brunswick, and they are still very popular in this northern region.

• Ingredients

1 cup buckwheat flour
1 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1 ½ cups cold water
½ cup boiling water

• preparation

In a large bowl, mix buckwheat flour, all-purpose flour, baking powder, and salt. Add cold water and mix well; let stand 5 minutes. Add boiling water and mix vigorously; let stand another 5 minutes.

Ladle ¼ cup batter at a time onto a hot, lightly greased skillet (cast iron works best), using a 2 oz ladle to pour the batter. Using the back of the ladle, quickly spread batter in a circular motion so that it is quite thin. When the surface is dry and the ploye is covered with holes, it is ready to be removed from the pan. Unlike pancakes, ployes are cooked only on 1 side.

For best results stir batter between each ploye.

Yield: Makes 6-8 ployes

Excerpted from The Acadian Kitchen: Recipes from Then and Now by Alain Bossé. Recipes Copyright © 2018. Excerpted by permission of Whitecap Books. All rights reserved.

Even the most prepared meal-planners among us have probably had one of those mornings where it’s time for breakfast but there’s nothing left in the fridge… or the fruit bowl… or the bread box. This easy buckwheat pancake recipe from Alain Bossé’s cookbook The Acadian Kitchen is the answer to those occasions. Made from a mix of pantry staples, the traditional Acadian dish cooks quickly in a cast iron on one side, so you don’t even have to worry about getting that flip just right. Serve ‘em sweet, or serve ‘em savoury — either way they’ll look impressive.

Serves: 14

The uncommon ingredient in the Romans loaf, is orange flower water, a distillation of the blossom of the bitter orange tree.

• Ingredients

For Starter:
2 teaspoons dry yeast
1/2 cup warm water (105-115 degrees F.)
1 cup flour

For dough:
6 cups flour
6 eggs, at room temperature
1/4 cup rum or brandy
1 cup sugar
2 teaspoons water
2 teaspoons salt
1/4 cup orange flower water (0r 4 teaspoons orange extract)
8 ounces soft butter

glaze:
1 egg
1 teaspoon milk

• preparation

Cut two 16 inch round parchment paper disks to fit under each pogne. Butter each disk. Place on baking sheet. In a small bowl, dissolve yeast in water.
Stir in flour to make a soft dough. Let dough rise in covered bowl at room temperature (70-75 F) to double in bulk. On a working surface, form a well with 1 1/2 cups flour. Break 4 eggs in center. Bring the flour and eggs together to form a mass.
Turn dough to the bowl of an electric mixer. Beat 2 to 3 minutes at medium speed.
Batter will be smooth and light golden yellow. Add, rum or brandy, sugar and 2 teaspoons water. salt and orange flower water and stir in.
Gradually add butter while mixing. When all the butter has been stirred in, add remaining eggs and blend well at medium speed. Knead the rest of flour, one cup at the time until dough is soft and elastic. Form dough into a ball. Return to the large bowl. Cover with plastic.
When the starter has developed, it is added to the larger ball of yellow dough. Place the yellow dough on the working surface and flatten. Spread the starter dough over it. Fold over the yellow dough to envelop the starter dough.
Work and knead together to form a smooth dough with no streaks of color remaining. Place dough in a clean bowl, cover with plastic wrap, and leave at room temperature until nearly doubled in volume. Turn dough onto work surface.
Divide into 2 pieces. Form each into a ball. Flatten the ball so the pogne is about 8 inches in diameter.
Press a thumb down in the center. With the fingers, open a hole about 4 inches across. Place pogne on the prepared paper disk on baking sheet. Repeat for second piece. Cover with wax paper and let rise at room temperature free of draft for about 21/2 hours. Brush with glaze. With a razor blade, make 3 connecting cuts on top of each pogne to form a triangle.
Bake at 350 degrees until crust is a deep glistening brown.

Serves: 2

This recipe for Princess Diana's Overnight Oats is a classic Bircher Muesli — a wholesome overnight breakfast that combines oats soaked in orange juice with creamy Greek yogurt, apple, blueberries, walnuts, and honey. Creamy, fruity, and packed with both fiber and protein, it’s a no-cook dish that feels satisfying and nourishing.

• Ingredients

1 cup (80–100 g) rolled oats (Old Fashioned oats)
1 cup (240 ml) freshly squeezed orange juice
1 cup (227 g) thick Greek yogurt
1 tbsp (21 g) raw honey, plus more to taste
1 tbsp (15 ml) fresh lemon juice
¼ tsp ground cinnamon (optional)
½ Honeycrisp apple (75–100 g), grated with the skin on
1 cup (150 g) fresh blueberries, divided
½ cup (56 g) toasted walnuts

• preparation

In a medium bowl, combine the rolled oats and orange juice. Stir to coat, then cover and refrigerate overnight (or at least 6 hours) until the oats are softened.
The next morning, stir in the Greek yogurt, honey, and lemon juice until everything is evenly combined.
Grate the apple directly into the bowl, then fold it into the oat mixture. Stir in half of the blueberries.
Divide into jars or bowls and top with the remaining blueberries, toasted walnuts, and an extra drizzle of honey if desired.

Serves: 6

To freeze cooked pancakes, cool completely, then place them in zip-lock freezer bags. Seal the bags, removing as much air as possible. The frozen pancakes can easily be heated up in a toaster or toaster oven.

• Ingredients

For the instant Pancake mix:
28 ounces all-purpose flour (by weight)
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 tablespoon kosher salt
1 ounce light brown sugar

Quick and easy Pancakes:
10 ounces (by weight) instant pancake mix (above)
2 large eggs, separated and at room temperature
2 cups low-fat buttermilk at room temperature (plus another ounce to adjust consistency of final batter)
2 ounces unsalted butter, melted in a small saucepan and cooled
1 ounce unsalted butter, shortening or non-stick spray for the pan
8 ounces fresh fruit such as blueberries (optional)

• preparation

INSTANT PANCAKE MIX
Sift all ingredients together and store in an airtight container in the pantry for up to 3 months. Shake well before each use.
PANCAKES
Heat an electric griddle to 350 degrees F or set a heavy skillet or griddle over medium heat.
Heat the oven to the lowest possible temperate (not more than 200 degrees F).
Place the pancake mix in a large mixing bowl.
Whisk the egg whites and the buttermilk in a second bowl.
Whisk the egg yolks into the cooled melted butter.
Whisk the butter mixture completely into the buttermilk mixture.
Combine the wet team onto the dry instant pancake mix and quickly bring together with a large whisk. Do not over mix.
Ladle 1 ounce (by volume) of batter onto the griddle. Spread the batter out to a disk about 4 inches in diameter. Cook for 3 minutes, or until bubbles around the upside edge set. If you wish to integrate the fruit into the pancake itself, add it after the batter has been on the griddle for about 30 seconds.
Carefully flip with a wide spatula and cook for another 2 to 3 minutes, until golden brown on the bottom.
Serve immediately or keep warm in the oven by placing cakes on a half sheet pan and covering them with a tea towel for up to 20 minutes.

Serves: 8

• Ingredients

1-1/2 cups fresh blueberries
2 cups sifted flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

• preparation

Night before:
Sift flour, baking powder and salt. Beat butter, sugar and vanilla at high speed until light and fluffy, scraping the sides occasionally. Beat for 4 minutes. On low speed beat in flour mixture in fourths, alternating with milk in thirds (begin and end with flour). Beat until smooth. Gently fold in blueberries just to combine. Fill each muffin cup 2/3 full.
Refrigerate overnight.
Next day:
Bake in a preheated oven at 350 degrees for 25 minutes. Remove to wire rack. Let cool or serve warm.

Serves: 6

A Roman maritozzo is the epitome of simple and sublime: The two components — a fluffy roll (in this case, it's a mini brioche) and freshly-whipped cream — are elemental on their own but join forces to create a treat that's light yet decadent, rich. The whipped cream is a blank canvas for sliced fruit, chopped nuts, and chocolate.

The Resting Time for the dough: 3 hours
Total Time : about 4 hours 25 minutes

• Ingredients

¼ cup + 3 tablespoons whole milk (lukewarm) (105 grams total)
1 teaspoon active dry yeast
2 cups +2½ tablespoons flour 00 (270 grams total)
3½ tablespoons fine sugar (divided)
1 large egg (room temperature)
4 tablespoons butter (softened)
½ tablespoon orange
½ teaspoon vanilla extract
¼ teaspoon salt (if you use unsalted butter then add ½ teaspoon of salt)

EGG WASH
1 large egg
1 tablespoon milk

SUGAR SYRUP
½ cup water
3-4 tablespoons granulated sugar

FOR THE CREAM FILLING
1 cup cream (whole, heavy or whipping cream at least 30% fat content)
1-2 tablespoons powdered sugar

• preparation

In a small bowl mix together the milk and 1½ teaspoons of sugar, sprinkle the yeast on top and let sit for 10 minutes, then mix together.

In the stand mixer add the flour, zest, remaining sugar, salt, egg, vanilla and yeast mixture, knead on low speed then increase the speed and knead for up to 7 minutes.
Add the butter and knead again for approximately 10-15 minutes, until the dough stops sticking to the side of the bowl and is soft, smooth and elastic.

Scrape the dough into a lightly buttered bowl to rise in a warm draft free area for approximately 2 hours or until doubled in bulk.

Transfer the dough to a lightly floured flat surface, divide into 6 parts and shape into a slightly oval shape. Place the buns on a parchment paper lined baked sheet, cover and let rise in a warm draft free area until doubled, approximately 1½ hours.

Pre-heat the oven to 350F/180C.
Brush the buns with the egg wash and bake for 18-20 minutes or until golden brown and baked through. Remove from the oven, move immediately to a wire rack to cool completely.

Brush the completely cooled buns with the sugar syrup, cut each bun on a slight angle be careful not to cut all the way through, fill the open area with whipped cream.
Dust with powdered sugar and serve immediately. Enjoy!
FOR THE EGG WASH
In a small bowl, beat together the egg and milk until combined well.

FOR THE CREAM FILLING
In a large bowl whip the cream until soft peaks appear then add the powdered sugar and continue to beat until thick peaks appear.
Notes
The dough can also be left to rise overnight in the fridge.
Storage
Once the maritozzi are filled with cream, they should be served and eaten immediately. Plan on making them and enjoying them the same day!

Serves: 8

Recipe is referenced from nordicfoodliving.com/. Traditional Rye Bread - just like it was made in the old days and like it is made today. Perfect for a healthy breakfast or lunch.
This is a recipe for probably the most famous type of bread in Denmark. Also known as Ruisleipa in Finland.
The recipe is based on a sour dough which takes about 5 days to make. The sour dough can be kept 'alive' and then it is faster to make the a rye bread.

• Ingredients

3/4 cup cracked rye kernels
3/4 cup cracked wheat
3/4 cup flax seed/linseeds
3/4 cup sunflower seeds
1 tbsp malt syrup (or dark syrup)
1 1/2 cups Traditional
sour dough
3 1/4 cups water
1 1/2 cups all-purpose flour
1 1/2 cups rye flour
1 tbsp salt
2 tbsp gravy browning (can be omitted)

• preparation

In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Let it all soak for minimum 8 hours. This can with advantage be done in the evening, so that you can continue the morning after.
After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 hours.
Divide the dough into two portions and pour it into two normal bread pans. Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan is full of dough.
Bake the rye breads at 180 C (360 F) for about 1 hour.
When done; remove the breads for the bread pans and let them cool off. When the breads are cooled off; keep them in an air tight container or a plastic bag.

Serves: 2

• Ingredients

4 large eggs
1 tablespoon milk, cream, plant milk, or water
2 tablespoons butter, for the pan
Sea salt and fresh black pepper
1 tablespoon Chopped fresh chives, optional, for garnish

• preparation

Crack the eggs into a medium bowl and add the milk, cream or water. Whisk until smooth and combined, with no streaks of egg white remaining.
Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.

Serves: 12

What is shio pan?

Shio means salt and pan means bread in Japanese.
Shio pan IS NOT a croissant despite it is shaped like one. It doesn’t have the layers like croissant is. Shio pan is a bread stuffed with a butter stick and shaped like a croissant/crescent roll. When they are baked, the butter melts during baking and will crisp up the bottom part of the bread, making them incredibly tasty.

• Ingredients

–400 grams bread flour
–120 grams cake flour
–30 grams non-fat milk powder
–26 grams sugar
–10 grams salt
–365 grams ice-cold water
–40 grams cold unsalted butter, coarsely grated straight from fridge
–7 grams instant dry yeast
–12 (15-gram) chunks butter
–Flaky salt

• preparation

How To Make Shio Pan (Japanese Salt Bread)
STEP 1: Add both flours, sugar, salt, and non-fat milk powder to the bowl of a stand mixer fitted with the dough hook attachment. Pour in the cold water — and yes, it really does need to be cold. I stuck mine in the fridge overnight to make sure it was properly chilled, but if you forgot, tossing a couple of ice cubes in your water for a minute works too. Mix everything on low speed until it comes together into a shaggy, slightly messy-looking dough.


STEP 2: Next up: the butter. And just like the water, it should be cold straight from the fridge, not softened. Add the unsalted butter to the dough, then bump the mixer up to medium speed and let it knead until smooth, 15 to 25 minutes.

It is sticky, and you will be tempted to add more flour. Resist the urge and trust the process. Keep kneading and check in every five minutes or so to do a quick windowpane test (stretching a small piece of dough until it's translucent enough that light can shine through it). Once the dough pulls cleanly away from the bowl and stretches thin without tearing right away, you’re good to go.


STEP 3: Shape the dough into a tight, smooth ball and place it back in the bowl. Cover it and let it rise until doubled in size.


STEP 4: While the dough rises, cut the salted butter into small 1-inch pieces. These will go inside the rolls later and create that signature buttery center.


STEP 5: Once the dough has doubled, give it a quick poke test. If you press a finger into the center and the indent stays put without springing back, it’s ready. Gently punch the dough down,then divide it into 80-gram portions. 12 pieces total.


STEP 6: Roll each portion into a smooth ball. Cover them with a towel and let them rest for 15 minutes.


STEP 7: Shaping. Take one dough ball and roll it into a long teardrop shape, with a wide top and narrow bottom. Using a rolling pin, start from the center and flatten the bottom half of the dough, lightly stretching it with your hand as you go. Then, flatten the wider top half.


STEP 8: Place a piece of salted butter on the wide end of the dough. Starting there, roll the dough down toward the narrow tip, tucking and guiding it with your fingers as needed so everything stays snug.


STEP 9: Place the shaped rolls seam-side down on a baking tray. Cover and let them rise again until doubled in size, about one hour.


STEP 10: Preheat the oven to 450°F. Brush the rolls with water, then top each one with flaky sea salt.


STEP 11: Right before baking, give each roll a generous second spray of water. Then lower the oven temperature to 400°F and bake for 12 to 15 minutes, rotating the pan halfway through.


As soon as the rolls come out of the oven, brush them with the butter that melted out during baking. It might be the best step of the entire process. Don’t skip it.

What makes them so special: soft, fluffy bread, a buttery interior, that signature crispy bottom, and just the right hit of salt on top.

Serves: 16

• Ingredients

1/2 cup brown sugar
1/2 cup honey
1/4 cup canola, vegetable, or even coconut oil
4 cups old fashioned oats
1/2 tsp cinnamon
1/4 tsp salt

• preparation

1. Preheat oven to 250 degrees F.
2. Combine brown sugar, honey and canola oil in a small sauce pan over medium heat.
3. Cook, stirring often until sugar is dissolved.
4. Pour brown sugar mixture over oats and add cinnamon and salt. Stir until oats are evenly coated.
5. Spread granola mixture over a cookie sheet (sprayed with oil) and press mixture down.
6. Place in oven and bake for 1 hour, stirring every 15-20 minutes.
7. Remove from oven and allow to cool completely before breaking apart and into pieces.
8. Store in an air tight container.

Serves: 5

The main ingredient is skyr, a trendy high-protein product that has become popular in many kitchens. It's a thick, creamy yogurt known for its high protein content and low-fat content. It's made from skimmed pasteurized milk with added bacterial cultures that support gut flora.

• Ingredients

450 grams of skyr
1.75 cups of all-purpose flour or half and half with oat flour
2 teaspoons of baking powder
1.5 teaspoons of salt

• preparation

Transfer the skyr into a bowl.
Sift the flour and baking powder.
Add the salt.
Mix with a spatula first, then knead by hand.
You can transfer the dough to a board lightly dusted with flour.
Divide the dough into five parts.
Preheat the oven to 170°C, fan setting.
Roll each piece and shape into a bagel.
Place on a baking sheet lined with parchment paper, with the seam facing down.
Optionally sprinkle with toppings; you can brush with a bit of egg white beforehand.
Put in the oven and bake for about 30 minutes until golden brown.

Note: Skyr vs. Greek Yogurt
Despite their similar creamy and thick textures, Greek yogurt and skyr are crafted with nuanced distinctions. Skyr, traditionally made from skim milk, boasts a lower fat content compared to Greek yogurt, which often utilizes whole milk. While both undergo straining, skyr typically endures a more extensive straining process, with the addition of rennet, an enzyme, yielding a thicker consistency. Additionally, variations in bacterial cultures used during fermentation contribute to subtle differences in taste and texture between the two yogurts.

Serves: 2

• Ingredients

2 English muffins, split and toasted
4 slices smoked salmon
2 poached eggs, see note below
1/2 cup Hollandaise sauce

• preparation

Make the hollandaise.
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with poached egg, drizzling the tops with hollandaise sauce. Serve immediately.

The controversy surrounding the "Perfect Poached Egg" is endless. The "add vinegar to water", "add salt to water" or " putting the raw egg in a sieve to strain the liquid part" before poaching are methods that do not compare to the "always perfect poached eggs" when using this egg poacher.

Egg poacher

Serves: 2

• Ingredients

3 large eggs
1 green onion, finely chopped
1 tbsp butter
4 oz smoked salmon
2 oz cream cheese, cut into thin strips
1 tablespoon chopped dill

• preparation

Heat skillet with a teaspoon vegetable oil. Cook green onion for a minute or so, until aroma is released.
In a mixing bowl, beat eggs by hand with dill and green onion for about a minute.
Pour one half of the mixture into a buttered hot skillet and cook over medium heat, lifting edges with spatula several times to allow uncooked egg to run to bottom of skillet.
When bottom of omelet is firm, turn gently with spatula. Crumble 2 oz of smoked salmon on cooked eggs, and top with 1 oz strips of cream cheese.
Fold the other half-circle over the top of the half with the ingredients, cover skillet with lid, and cook for a minute or two over low heat. Serve with buttered toast or toasted bagels.
Make the second omelet.

Serves: 3

Makes Makes 6 to 8 pancakes.

The pancakes are best eaten right away when they are light and fluffy.

• Ingredients

4 egg whites at room
1/2 teaspoon cream of tartar
4 tablespoons super fine sugar, divided
2 large egg yolks
2 tablespoons whole milk
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder

Melted butter, for greasing the pan
maple syrup, butter, for serving

• preparation

Heat a large nonstick skillet over medium heat while you prepare the batter. Use 2 pans if you have them so you can cook all the pancakes at once.
Place 4 large egg whites and 1/2 teaspoon cream of tartar in a stand mixer with the whisk attachment. Turn the mixer on to medium speed and slowly stream in 2 tablespoons of sugar, about 1 minute.
Continue to beat until very foamy and increasing in volume, about 2 minutes more. Continue on high speed and beat until glossy and holds a stiff peak, and the bowl can be turned over without the meringue moving, 1 to 2 minutes.

Whisk 2 large egg yolks, 2 tablespoons whole milk, and 1 teaspoon vanilla extract together in a large bowl. Whisk in the remaining 2 tablespoons sugar and 1/4 teaspoon salt.

Sift all-purpose flour, cornstarch, and baking powder over the egg yolk mixture and whisk until combined as a creamy texture.

Fold 1/3 of the egg white mixture into the yolk mixture with a spatula. Add the remaining egg white mixture and fold until just fully combined.

Brush or wipe a layer of melted butter over the skillet.

scoop 3 to 4 tablespoon portions of batter onto the heated skillet, spacing them evenly apart.

Steaming:
Cover the pan with a lid and cook for 4 to 5 minutes. Add 1 teaspoon of water to the pan to create steam, then cover again. After 5 to 6 minutes, gently flip the pancakes with a wide spatula. Add a little more water and continue cooking, covered, for another 4 to 5 minutes. When the bottoms look light golden to golden-brown, gently lift and flip with a thin spatula, reduce the heat and continue cooking for 3 to 4 minutes.
Serve immediately, dusting with powdered sugar and topping with butter and maple syrup as desired. Repeat greasing the pan and cooking the remaining batter.

Serves: 8

• Ingredients

1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at
room temperature
3/4 cup pure maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans

• preparation

Preheat an oven to 350ºF. Grease and flour a loaf pan 8 1/2" x 4 1/2" x 2 3/4" high also called 1lb loaf pan

In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside.

In a bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely.

Serves: 4

These pancakes are light and fluffy.

• Ingredients

250 mL of milk,
150 mL of sparkling water,
140 g of wheat flour,
3 large eggs, separate yolks and whites
2 tablespoons of sugar,
pinch of salt,
2 tablespoons of vegetable oil + oil for frying.

• preparation

Separate the egg whites from the yolks. Beat the yolks with sugar until fluffy.
Add the milk and sparkling water to the yolks while continuing to mix.

Next, add the sifted flour, a pinch of salt, and two tablespoons of oil to the mixture. Mix everything until you achieve a smooth batter.

Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the batter using a spatula.

Cover the finished batter and let it rest for 15-20 minutes.
After this time, mix the batter again and start frying the pancakes on a preheated, lightly greased pan.

Cook the pancakes on both sides until golden brown over medium heat.
Place the finished pancakes on a plate. Serve with fruits, whipped cream, jam, or other toppings.

Serves: 18

• Ingredients

3 cups strawberries
3 cups fresh blueberries
3 cups sugar
1-1/2 cups light corn syrup
1/3 cup lemon juice

• preparation

Wash and crush strawberries and blueberries. Place berries, sugar, corn syrup and lemon juice in a large saucepan and bring to a full rolling boil over high heat. Stir constantly.
Reduce heat and stir frequently.
Simmer for about 15 minutes. Remove from heat and skim. Pour into hot 1/2 pint jars. Seal and process in boiling water bath for 5 minutes.

Serves: 1

Variations:


• Florentine Omelette – Sauteed mushrooms with chopped baby spinach leaves.



• Bacon and Cheese – Crispy air fryer bacon and melted cheese are a perfect match or Use plain Grated cheese.



• Veggie Omelette -Diced and sauteed bell pepper and onions, seasoned with a little salt and pepper.



• Garnishes – add a little freshness with chopped chives or parsley, halved cherry tomatoes, and diced avocado with a sprinkling of salt and black pepper.




Note that the omelettte dries quickly and does not keep well, cook and serve without delay.

• Ingredients

3 eggs
fine salt and ground pepper to taste
2 tablespoons clarified butter

• preparation

In a medium mixing bowl, beat the eggs salt and pepper with a fork until the eggs are foamy. The bubbles will give your egg more rise and become puffy as it cooks.

Cook the omelet
Heat a well-seasoned or non-stick steel frying pan over medium heat, with rounded edges and of suitable size, for example 18 cm for 3 eggs. Add the butter and let it melt gently. When it turns blond, pour in the eggs all at once.

For a rolled omelette, mix the mixture using the fork with a continuous circular motion, while applying a back-and-forth motion to the pan to distribute the liquid over the entire surface.
Cook as desired. Manage the intensity of the heat to avoid too rapid coagulation, otherwise the omelet will form wrinkles and color too much.
Cook as desired:
Runny: the visible surface of the omelet remains liquid,
Soft: the surface is just coagulated,
Well cooked: coagulation is complete over the entire thickness. At this point, you may add your selected garnish if desired.
Once the cooking level has been reached, tilt the skillet with the handle sharply upwards, to lower the pan towards the opposite edge, fold the upper edge of the omelet towards the centre, in the shape of a half-moon. Gently tap the handle to slide the omelet along the pan and fold the lower edge thus freed up to finish rolling it.
Finish shaping the omelette with the fork to give it a spindle shape, fold the ends slightly towards the center to round the tips.
Slide the rolled omelette into the lightly buttered serving dish, seam side down. The best thing is to hold the plate tilted with one hand, and strongly tilt the pan with the other, until the omelet turns by gravity.

Serves: 2

These hearty breakfast wraps get an aromatic flavour boost from the tikka masala spice and lots of fresh cilantro.

• Ingredients

Tikka Masala Spice Mix:

1 tbsp each ground coriander and paprika
1 ½ tsp ground cumin
½ tsp each chili powder, ground ginger and turmeric
¼ tsp each ground nutmeg, cardamom, cinnamon and pepper
1 tbsp butter
1 tbsp tikka masala spice mix

½ small onion, diced
1 large plum tomato, diced
1 clove garlic, minced
½ cup cilantro leaves
4 eggs, whisked
½ cup shredded mozzarella cheese
2 large flour tortillas
mango chutney to serve (optional)
cilantro to garnish

• preparation

Tikka Masala Spice Mix: In a small bowl, whisk together coriander, paprika, cumin, chili powder, ginger, turmeric, nutmeg, cardamom, cinnamon and pepper.

In a large nonstick skillet, melt half of the butter over medium heat, stir in ½ of spice mix and cook for 30 seconds. Increase heat to high and add half each of the onion, tomato and garlic; cook stirring frequently for 1 minute. Stir in half of the cilantro. Reduce heat to medium-low, pour in half the eggs and sprinkle with half the mozzarella. Cook, without stirring, for 1-2 minutes, until egg is about two-thirds set.

Place a tortilla on top of egg and let cook for 1 minute or until egg adheres to tortilla. Flip to cook tortilla side for 30 seconds. Slide out onto a cutting board and roll up carefully while still hot. Repeat steps to make second wrap.

Cut wraps into 3 pieces each and garnish with cilantro. Serve with mango chutney.

*This tikka spice blend will make about ¼ cup (60 ml). Store extra spice in an airtight container for quick use.

Tip: Make-ahead wraps can be reheated in the microwave for 1-1 ½ minutes or until warmed through.

Tip: Save on prep time by purchasing pre-mixed tikka masala spice, widely available in grocery stores.

Brought to you by: Egg Farmers of Ontario

Serves: 6

• Ingredients

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
2 cups frozen wild blueberries or fresh blueberries
Vegetable spray, for waffle iron

• preparation

Preheat waffle iron while making the batter.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar.
In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Fold in blueberries. Allow to rest for 5 minutes.

Spray the top and bottom surfaces of the waffle iron with cooking spray. Ladle the waffle batter onto the iron. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron, approximately 5 to 6 minutes.

Serve immediately or keep them warm in a 200 degree oven until ready to serve. Top with pure maple syrup.

Serves: 12

if you do enjoy a good loaf of hearty and healthy bread, then here you go!
There’s no yeast involved and no rising time, so this is a great last minute recipe.

• Ingredients

3 1/4 cups (400 grams) whole wheat flour
1/2 cup (45 grams) rolled or traditional oats
1/4 cup (.6dl) oat bran or more oats
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
2 tablespoons (44 grams) molasses
1 1/2 cups (355ml) buttermilk
1/3 cup (76 grams) melted butter
To top the loaf:
1 tablespoon (14 grams) butter
2 tablespoons oat bran or oats

• preparation

Preheat the oven to 375°F (190°C) and butter a 9" cast iron skillet or a 9" cake pan that has 2" sides.
Combine all the dry ingredients in a large bowl (flour through baking soda) and set this bowl aside.
In a medium bowl, mix together the remaining ingredients (egg through 1/3 cup melted butter). Add this to the dry mixture and stir. It will be sticky but you don't need to add more flour and you don't not need to knead the dough.
Scoop the dough into the prepared skillet or pan.
Brush the top with the tablespoon of melted butter and using a bread knife, cut an X, about 3/4" deep, into the loaf. Sprinkle the two tablespoons of oat bran or oats over the loaf.
Bake for 20 - 25 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for about 5 minutes and then remove the bread and let it cool on a cooling rack until ready to serve. Best when served warm!

Serves: 8

Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.

• Ingredients

1/4 cup millet flour
1/4 cup quinoa flour
1/4 cup amaranth flour
1 cup old-fashioned oats, plus 1 Tbsp for topping
2 1/4 cups buttermilk, divided, plus more for brushing
1 Tbsp. vegetable oil, plus more for pan
4 cups whole wheat flour
2 tablespoons ground flaxseed
2 teaspoons salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus 1 Tbsp for topping
4 tablespoons unsalted butter, softened
3 tablespoons molasses

• preparation

1. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Allow the sticky mixture to rest 30 minutes.

2. Meanwhile, preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan.
In a large mixing bowl, mix whole wheat flour, ground flaxseed, salt, baking soda, and 1/4 cup sunflower seeds, soft butter, molasses, 1 1/4 cups buttermilk, remaining 1 Tbsp. oil AND the prepared oat mixture. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.

3. Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, about 1 hour or longer. Let cool in pan.

Serves: 12

• Ingredients

120 grams (about 3/4 cup) medium (#2) bulgur
1 cup boiling water
460 grams (about 3 2/3 cups) whole wheat flour
8 grams baking soda (1 1/2 teaspoons)
10 grams salt (about 1 1/2 teaspoons)
2 cups buttermilk (more as needed)

• preparation

1. Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2 inch. Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender.
2. Meanwhile preheat the oven to 450 degrees and line a 9 inches round cast iron pan or a baking sheet with parchment.
3. Place the flour in a large, wide bowl and sift in the baking soda and salt. Mix in with your hands or with a wide spatula. Make a well in the middle of the flour and pour in the buttermilk. Add the bulgur to the well, then mix in the flour from the sides of the bowl to the center using a wide rubber spatula, a wide wooden spoon or your hands, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the bulgur and buttermilk have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won’t stick to them.
4. Gently knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round, about 9 inches in diameter. Place it on the parchment-lined cast-iron pan or baking sheet and cut a 1/2-inch deep cross across the top.
5. Place in the oven and bake 20 minutes at 450 degrees. Turn down the heat to 375 degrees and bake for another 15 to 20 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.

Serves: 16

• Ingredients

4 cups fresh or frozen wild blueberries
4 cups sugar
1 pouch liquid fruit pectin
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice

• preparation

Pour half of the blueberries into large Dutch oven; gently mash to just break up. Stir in sugar and remaining blueberries. Heat over low heat, stirring often, until sugar dissolves. Increase heat to high and bring to full rolling boil and boil for 1 minute. Stir in fruit pectin, lemon rind and juice; return to boil.
Pour into hot sterilized 1-cup jars, leaving ½-inch headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water bath canner for 10 minutes, timing from when water returns to boil. Let cool on rack. Check seals.
(refrigerate any jars with lids that have not snapped downward to use within 3 weeks). Wipe jars; store in cool dark, dry place for up to 1 year.

Serves: 4

• Ingredients

5 pink grapefruits
5 oranges
40g walnut kernels
30g shelled pistachios
30g pumpkin seeds
50g lamb's lettuce
3 tbsp olive oil
Juice of 1/2 lime
Salt and pepper

• preparation

1. Peel 3 grapefruits and the oranges, removing all the pith. Slice them into rounds. Arrange them on serving plates. Scatter the lamb's lettuce, walnuts, pumpkin seeds, and pistachios over the top.

2. Prepare the vinaigrette. In a small bowl, whisk together the olive oil, lime juice, a pinch of salt, and pepper. Drizzle over the salad just before serving.