Baking Methods: An Easy Dessert Cookbook Filled with Simple Baking Recipes for Quiches, Biscuits, and Muffins [2 ed.] 9798372709188

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Baking Methods: An Easy Dessert Cookbook Filled with Simple Baking Recipes for Quiches, Biscuits, and Muffins [2 ed.]
 9798372709188

Table of contents :
Table of Contents
Japanese Muffins
Coconut Brown Sugar Banana Muffins
Flax Raisin and Vanilla Muffins
Dutch Style Muffins
Buttermilk Blueberry Muffins
Choco-Veggie Muffins
September’s Pumpkin Muffins
Vegan Cornmeal Muffins
Cinnamon Pecan Muffins
Lunch Box Muffins
Banana Quinoa Coconut Cookies
Buttery Cashew Cookies
Coconut Rice Crispy Cookies
Raspberry and Walnut Cookies
Ginger and Molasses Cookies
Candy Cookies
Very Easy Cookies
Currants and Clove Cookies
Peanut Butter Chocolate Cookies
Chocolate Coffee Cake
German Style Chocolate Cake
Buttermilk Chocolate Cake
Alabama Inspired Cake
Cinnamon Fudgy Cake
Potluck Cake
Carrot Cake
Special Summertime Mini Cakes
Cinnamon Apple Cake
Raisins and Walnuts Cake
Cinnamon, Cottage Cheese Cheesecake
Authentic German Style Cheesecake
Vanilla Caramel Cheesecake Bars
Cherry Cheesecake
Vanilla, Green Tea Cheesecake
Raspberry Cheesecake Cookies
Cheddar Mushroom Quiche
Rustic Quiche
Seattle Style Quiche
Broccoli, Lentils, and Tomato Quiche
Pepper and Chicken Quiche
Creamy Romano and Swiss Quiche
Artisan Sun-Dried Pesto Quiche
A Quiche from Maine
Cherry Tomatoes and Kale Quiche
Pikeville Style Biscuits
Parsley Garlic Cheesy Biscuits
Southern Chicken Biscuits
Fluffy Biscuits
A Biscuit To Remember
Spicy Biscuits
British Style Biscuits
Italian Biscuits
Healthy Biscuits
Aromatic Biscuits
North American Style Muffins

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Baking Methods An Easy Baking Cookbook Filled with Simple Baking Methods for Quiches, Biscuits, and Muffins By BookSumo Press All rights reserved

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Japanese Muffins 6 Coconut Brown Sugar Banana Muffins 7 Flax Raisin and Vanilla Muffins 10 Dutch Style Muffins 11 Buttermilk Blueberry Muffins 12 Choco-Veggie Muffins 13 September’s Pumpkin Muffins 14 Vegan Cornmeal Muffins 15 Cinnamon Pecan Muffins 16 Lunch Box Muffins 17 Banana Quinoa Coconut Cookies 18 Buttery Cashew Cookies 19 Coconut Rice Crispy Cookies 22 Raspberry and Walnut Cookies 23 Ginger and Molasses Cookies 24 Candy Cookies 25 Very Easy Cookies 26 Currants and Clove Cookies 27 Peanut Butter Chocolate Cookies 28 Chocolate Coffee Cake 29 German Style Chocolate Cake 30 Buttermilk Chocolate Cake 34 Alabama Inspired Cake 35 Cinnamon Fudgy Cake 36 Potluck Cake 37 Carrot Cake 38 Special Summertime Mini Cakes 39

Cinnamon Apple Cake 40 Raisins and Walnuts Cake 41 Cinnamon, Cottage Cheese Cheesecake 42 Authentic German Style Cheesecake 43 Vanilla Caramel Cheesecake Bars 46 Cherry Cheesecake 47 Vanilla, Green Tea Cheesecake 48 Raspberry Cheesecake Cookies 49 Cheddar Mushroom Quiche 50 Rustic Quiche 51 Seattle Style Quiche 52 Broccoli, Lentils, and Tomato Quiche 53 Pepper and Chicken Quiche 56 Creamy Romano and Swiss Quiche 57 Artisan Sun-Dried Pesto Quiche 58 A Quiche from Maine 59 Cherry Tomatoes and Kale Quiche 60 Pikeville Style Biscuits 61 Parsley Garlic Cheesy Biscuits 62 Southern Chicken Biscuits 63 Fluffy Biscuits 64 A Biscuit To Remember 65 Spicy Biscuits 68 British Style Biscuits 69 Italian Biscuits 70 Healthy Biscuits 71 Aromatic Biscuits 72 North American Style Muffins 73

JAPANESE

Muffins

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 12 Calories 174 kcal Fat 8.5 g Carbohydrates 23.3g Protein 2.2 g Cholesterol 46 mg Sodium 278 mg

Ingredients cooking spray 6 tbsp salted butter, softened 1/4 C. chopped seaweed 1 1/2 tsp sea salt 1 C. all-purpose flour 1 C. confectioners' sugar

2 eggs 3 tbsp honey (optional) 1 1/2 tbsp coconut oil 1 tbsp ground cinnamon (optional)

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a bowl, add the butter, seaweed and sea salt and mix till smooth. 3. Add the flour, confectioners' sugar, eggs, honey, coconut oil and cinnamon and mix till just combined. 4. Transfer the mixture into the prepared muffin cups evenly. 5. Cook in the oven for about 12-15 minutes or till a toothpick inserted in the center comes out clean.

6

Japanese Muffins

Coconut

Brown Sugar Banana Muffins

Prep Time: 15 mins Total Time: 43 mins Servings per Recipe: 12 Calories 203 kcal Fat 10.6 g Carbohydrates 26g Protein 3g Cholesterol 41 mg Sodium 197 mg

Ingredients 2 tsp coconut oil 1/4 C. raisins 1 C. warm water 1/4 C. coconut oil, softened 1/4 C. butter, softened 1/2 C. brown sugar 2 eggs, beaten 2 ripe bananas, mashed 4 1/2 oz. applesauce 2/3 C. grated carrot 1/2 C. bread flour

1/2 C. whole-wheat flour 1 tbsp ground flax seed 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp vanilla extract

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl of the warm water, soak the raisins for about 10 minutes. 3. Drain the raisin and chop them. 4. In a bowl, add 1/4 C. of the coconut oil, butter and brown sugar and beat till combined. 5. Add the eggs, mashed bananas, applesauce and grated carrot and beat till well combined. 6. In another bowl, mix together the bread flour, whole-wheat flour, flax seed, chopped raisins, baking soda, salt and vanilla extract. 7. Add the flour mixture into the banana mixture using and gently stir to combine. 8. Transfer the mixture into the prepared muffin cups evenly. 9. Cook in the oven for about 18 minutes or till a toothpick inserted in the center comes out clean. Coconut Brown Sugar Banana Muffins

7

FLAX RAISIN

and Vanilla Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 15 Calories 272 kcal Fat 11 g Carbohydrates 40.9g Protein 6.7 g Cholesterol 25 mg Sodium 449 mg

Ingredients 1 1/2 C. all-purpose flour 3/4 C. ground flax seed 3/4 C. oat bran 1 C. brown sugar 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 tsp ground cinnamon 3/4 C. skim milk 2 eggs, beaten

1 tsp vanilla extract 2 tbsp vegetable oil 2 C. shredded carrots 2 apples, peeled, shredded 1/2 C. raisins 1 C. chopped mixed nuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 15 cups of the muffin pans. 2. In a large bowl, mix together the flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. 3. Add the milk, eggs, vanilla and oil and mix till just moistened. 4. Fold in the carrots, apples, raisins and nuts. 5. Transfer the mixture into the prepared muffin cups about 2/3 full. 6. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

10

Flax Raisin and Vanilla Muffins

Dutch Style Muffins

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 312 kcal Fat 10.5 g Carbohydrates 51.1g Protein 4.2 g Cholesterol 42 mg Sodium 306 mg

Ingredients 2 1/4 C. all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 egg 1 C. buttermilk 1/2 C. butter, melted 1 tsp vanilla extract 1 1/2 C. packed brown sugar

2 C. diced apples 1/2 C. packed brown sugar 1/3 C. all-purpose flour 1 tsp ground cinnamon 2 tbsp butter, melted

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together 2 1/4 C. of the flour, baking soda and salt. 3. In another smaller bowl, add the egg, buttermilk, 1/2 C. of the melted butter, vanilla and 1 1/2 C. of the brown sugar and beat till sugar dissolves. 4. Add the egg mixture and apples into the flour mixture and mix till just combined. 5. Transfer the mixture into the prepared muffin cups, filling to the top. 6. In a small bowl, mix together 1/2 C. of the brown sugar, 1/3 C. of the flour and cinnamon. 7. Drizzle in 2 tbsp of the melted butter while mixing with a fork till well combined. 8. Sprinkle the brown sugar mixture over the muffin tops. 9. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean.

Dutch Style Muffins

11

BUTTERMILK

Blueberry Muffins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 196 kcal Fat 5.8 g Carbohydrates 33.4g Protein 5.1 g Cholesterol 16 mg Sodium 223 mg

Ingredients 3/4 C. all-purpose flour 3/4 C. whole wheat flour 3/4 C. white sugar 1/4 C. oat bran 1/4 C. quick cooking oats 1/4 C. wheat germ 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 C. blueberries

1/2 C. chopped walnuts 1 banana, mashed 1 C. buttermilk 1 egg 1 tbsp vegetable oil 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flours, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. 3. Gently, stir in the blueberries and walnuts. 4. In another bowl, add the mashed banana, buttermilk, egg, oil and vanilla and beat till well combined. 5. Add the egg mixture into the flour mixture and mix till just combined. 6. Transfer the mixture into the prepared muffin cups, filling to the top. 7. Cook in the oven for about 15-18 minutes or till a toothpick inserted in the center comes out clean.

12

Buttermilk Blueberry Muffins

Choco-Veggie Muffins

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 12 Calories 265 kcal Fat 15.2 g Carbohydrates 30.6g Protein 3.5 g Cholesterol 16 mg Sodium 212 mg

Ingredients 1 1/2 C. all-purpose flour 3/4 C. white sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1 egg, lightly beaten 1/2 C. vegetable oil 1/4 C. milk

1 tbsp lemon juice 1 tsp vanilla extract 1 C. shredded zucchini 1/2 C. miniature semisweet chocolate chips 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. 3. In another bowl, add the egg, oil, milk, lemon juice and vanilla extract and beat till well combined. 4. Add the egg mixture into the flour mixture and mix till just moistened. 5. Fold in the zucchini, chocolate chips and walnuts. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Choco-Veggie Muffins

13

SEPTEMBER’S

Pumpkin Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 263 kcal Fat 13 g Carbohydrates 35.9g Protein 4.2 g Cholesterol 31 mg Sodium 224 mg

Ingredients 1/2 C. raisins 1 1/2 C. whole wheat flour 1/2 C. packed brown sugar 1 tsp pumpkin pie spice 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 eggs

3/4 C. canned pumpkin puree 1/2 C. vegetable oil 1/2 C. honey 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl of hot water, soak the raisins for a few minutes. 3. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. 4. Make a well in the center of the flour mixture. 5. In the well, add the eggs, pumpkin, oil and honey and mix till just moistened. 6. Drain the raisins completely. 7. In the flour mixture, fold in the raisins and walnuts. 8. Transfer the mixture into the prepared muffin cups about 2/3 full. 9. Cook in the oven for about 18 minutes or till a toothpick inserted in the center comes out clean. 10. Remove from the oven and cool before turning out onto wire rack to cool completely.

14

September’s Pumpkin Muffins

Vegan

Cornmeal Muffins

Prep Time: 4 mins Total Time: 20 mins Servings per Recipe: 6 Calories 177 kcal Fat 5.4 g Carbohydrates 31g Protein 2.5 g Cholesterol 0 mg Sodium 310 mg

Ingredients 1/2 C. cornmeal 1/2 C. whole-wheat pastry flour 1/2 tsp baking soda 1/2 tsp salt 1/2 C. applesauce

1/2 C. soy milk 1/4 C. agave nectar 2 tbsp canola oil

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly, grease 6 cups of a muffin pan. 2. In a large bowl, mix together the cornmeal, flour, baking soda and salt. 3. Add the applesauce, soy milk and agave nectar and stir to combine. 4. Slowly add the oil. Stirring continuously till well combined. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

Vegan Cornmeal Muffins

15

CINNAMON

Pecan Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 227 kcal Fat 13 g Carbohydrates 25.6g Protein 2.9 g Cholesterol 16 mg Sodium 212 mg

Ingredients 1 1/2 C. all-purpose flour 1/2 C. white sugar 1/4 C. brown sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1/2 C. olive oil 1/4 C. milk

1 egg 1 1/2 tsp vanilla extract 1 C. shredded zucchini 1/2 C. fresh blueberries 1/2 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, mix together the flour, white sugar, brown sugar, baking soda, cinnamon and salt. 3. In another bowl, add the olive oil, milk, egg and vanilla extract and beat till smooth. 4. Add the egg mixture into the flour mixture and mix till just moistened. 5. Fold in the zucchini, blueberries and pecans. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

16

Cinnamon Pecan Muffins

Lunch Box Muffins

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 240 kcal Fat 13.4 g Carbohydrates 28.2g Protein 3.4 g Cholesterol 16 mg Sodium 171 mg

Ingredients 1 C. whole wheat flour 1/2 C. all-purpose flour 3/4 C. white sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/2 C. low-fat vanilla yogurt 1/2 C. canola oil 1 egg

2 tsp vanilla extract 1 ripe pear - peeled, cored, and diced 1/2 C. chopped pecans

Directions 1. Set your oven to 450 degrees F before doing anything else and line 12 cups of a muffin pan with the paper liners. 2. In a bowl, mix together the flours, sugar, baking powder and salt. 3. In another bowl, add the yogurt, oil, egg and vanilla extract and beat till smooth. 4. Add the yogurt mixture into the flour mixture and mix till just combined. 5. Fold in the pear and pecans. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Place the muffin pan in the oven and immediately, set it to 350 degrees F. 8. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and cool for about 5 minutes before turning out onto wire rack to cool completely.

Lunch Box Muffins

17

BANANA

Quinoa Coconut Cookies

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 24 Calories 188 kcal Carbohydrates 27.6 g Cholesterol 0 mg Fat 7.6 g Protein 4.3 g Sodium 274 mg

Ingredients 2/3 C. water 1/3 C. quinoa 1 C. shredded coconut 1 C. rolled oats 1 C. all-purpose flour 3/4 C. brown sugar 2 ripe bananas, crushed 1/2 C. applesauce

1/2 C. peanut butter 1 tsp vanilla extract 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3/4 C. semisweet chocolate chips

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Bring a mixture of quinoa and water to boil, and cook for 20 minutes over medium heat. 3. Combine cooked quinoa, coconut, oats, flour, brown sugar, baking soda, crushed bananas, vanilla, applesauce, peanut butter, salt and baking powder in a large sized bowl before stirring in some chocolate chips. 4. Pour spoonfuls of this mixture with some distance on a baking sheet. 5. Bake everything in the preheated oven for about 25 minutes. 6. Cool it down. 7. Serve.

18

Banana Quinoa Coconut Cookies

Buttery

Cashew Cookies

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 36 Calories 162 kcal Carbohydrates 18.3 g Cholesterol 21 mg Fat 9.3 g Protein 2.1 g Sodium 136 mg

Ingredients 1/2 C. butter, softened 1 C. brown sugar 1 egg 1/3 C. sour cream 1 tsp vanilla extract 2 C. all-purpose flour 3/4 tsp baking powder 3/4 tsp baking soda

1/4 tsp salt 1 3/4 C. chopped cashews 1/2 C. butter 3 tbsps heavy whipping cream 2 C. confectioners' sugar 1 tsp vanilla extract

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking powder, baking soda and salt into a mixture of butter, egg, sour cream, white sugar and vanilla before stirring in some cashew pieces. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes. 5. Cool it down. 6. Now pour a melted mixture of butter, cream, confectioners’ sugar and vanilla over the cookies. 7. Serve.

Buttery Cashew Cookies

19

COCONUT

Rice Crispy Cookies

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 36 Calories 154 kcal Carbohydrates 18.4 g Cholesterol 24 mg Fat 8.2 g Protein 2.5 g Sodium 133 mg

Ingredients 2 C. all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 C. butter, softened 2 C. brown sugar 2 eggs 1 tsp vanilla extract

4 C. high protein crisp rice and wheat cereal 1 C. flaked coconut 1 C. chopped walnuts 1/2 C. raisins

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, baking powder, baking soda and salt into a mixture of butter, eggs, brown sugar and vanilla before stirring in some coconut, walnuts, cereal and raisins. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve..

22

Coconut Rice Crispy Cookies

Raspberry

and Walnut Cookies

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 60 Calories 188 kcal Carbohydrates 16.6 g Cholesterol 37 mg Fat 12.9 g Protein 2.8 g Sodium 61 mg

Ingredients 1 C. butter 1/2 C. brown sugar 2 egg yolks 2 C. all-purpose flour 2 egg whites

1 1/2 C. finely chopped walnuts 1/2 C. raspberry jam

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Stir flour into a mixture of butter, egg yolk and brown sugar and refrigerate it for at least two hours before forming small sized balls out of it and rolling them in sugar. 3. Roll these balls in egg white and then chopped walnuts. 4. Place these balls with some distance on a baking sheet and create divots with your thumb. 5. Bake everything in the preheated oven for about 15 minutes before filling that divot with raspberry jam. 6. Cool it down. 7. Serve.

Raspberry and Walnut Cookies

23

GINGER

and Molasses Cookies

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 36 Calories 118 kcal Carbohydrates 16.8 g Cholesterol 19 mg Fat 5.3 g Protein 1.1 g Sodium 142 mg

Ingredients 1 C. butter, softened 1 C. white sugar 1 egg 1/4 C. molasses 2 1/2 C. all-purpose flour 2 tsps baking soda 1 tsp ground ginger 1 tsp ground cinnamon

1/2 tsp salt 1/4 tsp ground cloves 1/2 C. white sugar

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of butter, sugar, egg and molasses before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes. 5. Cool it down. 6. Serve.

24

Ginger and Molasses Cookies

Candy

Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 60 Calories 531 kcal Carbohydrates 77.7 g Cholesterol 72 mg Fat 22.5 g Protein 6.7 g Sodium 453 mg

Ingredients 1 3/4 C. all-purpose flour 3/4 tsp baking soda 1/4 tsp salt 3/4 C. granulated sugar 1/2 C. butter or margarine, softened

1 large egg 36 pieces Butterfinger Bites Candy, coarsely chopped

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, baking soda and salt into a mixture of butter, eggs and white sugar before stirring in Butterfinger pieces. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

Candy Cookies

25

VERY EASY

Cookies

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 60 Calories 93 kcal Carbohydrates 8.5 g Cholesterol 0.9 g Fat 6.2 g Protein 0.9 g Sodium 44 mg

Ingredients 2 C. butter, softened 4 C. all-purpose flour 1 C. confectioners' sugar

2 tsps vanilla extract

Directions 1. Set your oven at 325 degrees F before doing anything else. 2. Combined cream butter, confectioners’ sugar, flour and vanilla extract very thoroughly before forming small sized balls out of it. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 13 minutes. 5. Cool it down. 6. Serve.

26

Very Easy Cookies

Currants

and Clove Cookies

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 48 Calories 110 kcal Carbohydrates 16.8 g Cholesterol 18 mg Fat 4.3 g Protein 1.7 g Sodium 72 mg

Ingredients 1 C. butter 1 1/2 C. white sugar 2 eggs 1 1/2 tsps ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves

4 C. all-purpose flour 1 1/2 tsps baking soda 1 C. dried currants 1 C. milk, or as needed

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking soda, and currants into a mixture of butter, eggs, cinnamon, nutmeg, white sugar and cloves before stirring in milk for smoothness. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes. 5. Cool it down. 6. Serve.

Currants and Clove Cookies

27

PEANUT BUTTER

Chocolate Cookies

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 48 Calories 184 kcal Carbohydrates 24 g Cholesterol 16 mg Fat 8.8 g Protein 4.4 g Sodium 140 mg

Ingredients 1/2 C. margarine, softened 1 1/2 C. white sugar 1 1/2 C. packed brown sugar 4 eggs 1 tsp vanilla extract 1 (16 oz) jar crunchy peanut butter

2 1/2 tsps baking soda 6 C. quick cooking oats 1 C. semisweet chocolate chips

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Combine margarine, white sugar, eggs (one at a time), vanilla, peanut butter and brown sugar before stirring in some chocolate chips, oats and baking powder. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

28

Peanut Butter Chocolate Cookies

Chocolate

Prep Time: 20 mins

Coffee Cake

Total Time: 55 mins Servings per Recipe: 12 Calories 320 kcal Fat 11.3 g Carbohydrates 53.2g Protein 4.9 g Cholesterol 33 mg Sodium 359 mg

Ingredients 2 C. all-purpose flour 2 C. white sugar 3/4 C. unsweetened cocoa 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 eggs 1 C. cold brewed coffee

1 C. milk 1/2 C. vegetable oil 2 tsp vinegar

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda and salt. 3. Make a well in the center of the mixture. 4. Add the eggs, coffee, milk, oil and vinegar and mix till smooth. 5. Transfer the mixture into the prepared pan and cook in the oven for about 35-40 minutes or till a toothpick inserted in the center comes out clean.

Chocolate Coffee Cake

29

GERMAN STYLE

Chocolate Cake

Prep Time: 40 mins Total Time: 1 hr 10 mins Servings per Recipe: 24 Calories 430 kcal Fat 25.4 g Carbohydrates 48.1g Protein 5.2 g Cholesterol 109 mg Sodium 239 mg

Ingredients 4 (1 oz.) squares German sweet chocolate 1/2 C. water 2 C. all-purpose flour 1 tsp baking soda 1/4 tsp salt 1 C. butter, softened 2 C. white sugar 4 egg yolks 1 tsp vanilla extract 1 C. buttermilk

4 egg whites 12 fluid oz. evaporated milk 1 1/2 C. white sugar 3/4 C. butter 4 egg yolks 1 1/2 tsp vanilla extract 1 (8 oz.) package flaked coconut 1 1/2 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and line a 13x9-inch pan with the parchment paper. 2. In a microwave safe bowl, add the chocolate and water and microwave on high for about 1 1/2 to 2 minutes, stirring once in the middle way. 3. In a medium bowl, mix together the flour, baking soda and salt. 4. In another large bowl, add 1 C. of the butter and 2 C. of the sugar and beat till fluffy and light. 5. Add 4 egg yolks one at a time, beating continuously. 6. Stir in the chocolate and 1 tsp of the vanilla extract. 7. Slowly, add the flour mixture alternately with the buttermilk, beating continuously till smooth. 8. In a third bowl, add the egg whites and beat on high till the soft peaks form. 9. Gently fold into the flour mixture. 30

German Style Chocolate Cake

10. Transfer the mixture into the prepared pan and cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. 11. For frosting in a large pan, mix together the milk, 1 1/2 C. of the sugar, 3/4 C. of the butter, 4 egg yolks and 1 1/2 tsp of the vanilla on medium heat and cook, stirring for about 12 minutes. 12. Remove from the heat and stir in the coconut and pecans. 13. Keep aside in the room temperature to cool.

31

BUTTERMILK

Chocolate Cake

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 14 Calories 684 kcal Fat 35.4 g Carbohydrates 87.1g Protein 11.6 g Cholesterol 80 mg Sodium 393 mg

Ingredients 2 C. all-purpose flour 2 C. white sugar 1 tsp baking soda 1 C. butter 1/2 C. unsweetened cocoa powder 1 C. buttermilk 2 eggs, beaten 1 tsp vanilla extract

1 1/2 C. creamy peanut butter 1/2 C. butter 1/4 C. unsweetened cocoa powder 1/3 C. buttermilk 4 C. sifted confectioners' sugar 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. In a large bowl, mix together flour, white sugar and baking soda. 2. In a heavy pan, melt 1 C. of the butter on medium heat and stir in 1/2 C. of the cocoa powder. Add the buttermilk and eggs and stir till well combined. 3. Bring to a boil, stirring continuously. Remove from the heat and stir in the flour mixture, stirring till smooth. Stir in 1 tsp of the vanilla. 4. Transfer the mixture into the prepared baking pan and cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 5. Cool for about 10 minutes on a wire rack. Carefully spread peanut butter over warm cake and let it cool completely. 6. For frosting in a small pan, mix together 1/2 C. of the butter, 1/4 C. of the cocoa powder and buttermilk on medium heat and bring to a boil, stirring continuously. 7. Place the mixture over the confectioners' sugar, stirring till smooth. 8. Stir in 1 tsp of the vanilla. 9. Spread chocolate frosting over peanut butter on cake. 34

Buttermilk Chocolate Cake

Alabama Inspired Cake

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 513 kcal Fat 25.7 g Carbohydrates 66.6g Protein 5.8 g Cholesterol 74 mg Sodium 502 mg

Ingredients 2 tbsp unsweetened cocoa powder 2 oz. red food coloring 1 C. buttermilk 1 tsp salt 1 tsp vanilla extract 1/2 C. shortening 1 1/2 C. white sugar 2 eggs 2 1/2 C. all-purpose flour, sifted

1 1/2 tsp baking soda 1 tsp white vinegar 1 C. milk 5 tbsp all-purpose flour 1 C. white sugar 1 C. butter 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (9-inch) round cake pan. In a small bowl, mix together the cocoa powder and food coloring. 2. In a bowl, add the buttermilk, salt and 1 tsp of the vanilla and mix well. 3. In another large bowl, add the shortening and 1 1/2 C. of the sugar and beat till fluffy and light. Add the eggs, one at a time, beating continuously, then stir in the cocoa mixture. 4. Add the buttermilk mixture alternately with the flour, mixing till just combined. 5. Mix together the baking soda and vinegar and then gently fold into the cake mixture. 6. Transfer the mixture into the prepared pans and cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve. 7. For icing in a pan, mix together the milk and 5 tbsp flour on low heat and cook, stirring continuously till the mixture becomes thick. Keep aside to cool completely. In a bowl, add the butter, 1 C. of the sugar and 1 tsp of the vanilla and beat till fluffy and light. 8. Stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency. Alabama Inspired Cake

35

CINNAMON

Fudgy Cake

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 24 Calories 269 kcal Fat 17.5 g Carbohydrates 27.2g Protein 3.4 g Cholesterol 31 mg Sodium 188 mg

Ingredients 2 C. all-purpose flour 2 C. white sugar 3/4 C. unsweetened cocoa powder 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 4 eggs

1 1/2 C. vegetable oil 3 C. grated zucchini 3/4 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch round baking pan. 2. In a medium bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. 3. Add the eggs and oil and mix well. 4. Fold in the zucchini and walnuts. 5. Transfer the mixture into the prepared pan and cook in the oven for about 50-60 minutes or till a toothpick inserted in the center comes out clean.

36

Cinnamon Fudgy Cake

Potluck Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 20 Calories 362 kcal Fat 20.4 g Carbohydrates 42.9g Protein 4.1 g Cholesterol 50 mg Sodium 283 mg

Ingredients 1 (15 oz.) can canned pumpkin puree 2 C. white sugar 1 C. vegetable oil 4 eggs 2 C. all-purpose flour 2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1 (3 oz.) package cream cheese 5 tbsp butter, softened

1 tsp vanilla extract 1 3/4 C. confectioners' sugar 3 tsp milk 1 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 15x10inch baking pan. 2. In a bowl, add the pumpkin, 2 C. of the white sugar and oil and beat well. 3. Add the eggs and mix well. 4. In another bowl, mix together the flour, baking soda, cinnamon and salt. 5. Add the flour mixture into the pumpkin mixture and beat till well combined. 6. Transfer the mixture into the prepared pan and cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean. 7. Let the cake cool. 8. In a mixing bowl, add the cream cheese, butter and vanilla and beat till smooth. 9. Slowly, add 1 3/4 C. of the confectioners' sugar and mix well. 10. Add the milk and mix till the frosting reaches desired spreading consistency. 11. Frost the cake and sprinkle with the walnuts.consistency. Potluck Cake

37

CARROT

Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 18 Calories 575 kcal Fat 34.8 g Carbohydrates 63.7g Protein 5.1 g Cholesterol 69 mg Sodium 347 mg

Ingredients 4 eggs 1 1/4 C. vegetable oil 2 C. white sugar 2 tsp vanilla extract 2 C. all-purpose flour 2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 2 tsp ground cinnamon 3 C. grated carrots

1 C. chopped pecans 1/2 C. butter, softened 8 oz. cream cheese, softened 4 C. confectioners' sugar 1 tsp vanilla extract 1 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. 2. In a large bowl, add the eggs, oil, white sugar and 2 tsp of the vanilla and beat well. 3. Add the flour, baking soda, baking powder, salt and cinnamon and mix till well combined. 4. Fold in the carrots and pecans. 5. Transfer the mixture into the prepared pan and cook in the oven for about 40-50 minutes or till a toothpick inserted in the center comes out clean. 6. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 7. For frosting in a medium bowl, add the butter, cream cheese, confectioners' sugar and 1 tsp of the vanilla and beat till the mixture is smooth and creamy. 8. Stir in chopped pecans. 9. Frost the cooled cake.

38

Carrot Cake

Special Summertime Mini Cakes

Prep Time: 45 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 838 kcal Fat 60.7 g Carbohydrates 66.2g Protein 9g Cholesterol 213 mg Sodium 943 mg

Ingredients 3 1/2 C. self-rising flour 1/3 C. white sugar 1 tbsp ground cinnamon 1 1/4 C. chilled butter, cut into pieces 1 egg 3 1/2 C. whipped cream 1/4 C. milk

1 tbsp vanilla extract 2 tbsp white sugar 1 quart fresh strawberries, sliced 3 tbsp white sugar 2 C. whipped cream

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. In a large bowl, sift together the self-rising flour, 1/3 C. of the sugar and cinnamon. 3. With a pastry cutter, cut the cold butter and mix till a coarse crumb forms. 4. In another bowl, add the egg and whipped cream and beat well. 5. Add the cream mixture into the bowl of the flour mixture with the milk and vanilla extract and mix till a dough forms. 6. Place the dough onto a floured surface and knead for about 1 minute. 7. Spread the dough onto the prepared baking sheet and sprinkle with 2 tbsp of the sugar. 8. Cook in the oven for about 20 minutes. Let the cake to cool completely. 9. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. 10. Carefully, remove the cut-outs. In a bowl, mix together the strawberries and 3 tbsp of the sugar. 11. Arrange a shortcake heart on a plate and top with the sweetened strawberries. 12. Place about 2 tbsp of the whipped cream over the strawberries and top with another heart-shaped shortcake and serve. Special Summertime Mini Cakes

39

CINNAMON

Apple Cake

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 406 kcal Fat 19.6 g Carbohydrates 57g Protein 3.5 g Cholesterol 31 mg Sodium 288 mg

Ingredients 3 lb. apples - peeled, cored and sliced 2 C. all-purpose flour 1 1/2 C. white sugar 2 tsp baking powder 1 tsp salt

2 eggs, beaten 1 C. vegetable oil 1 tsp ground cinnamon

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking pan. 2. In the bottom of the prepared pan, arrange the apple slices. 3. In a bowl, mix together the flour, sugar, baking powder, and salt. 4. Add the eggs and oil and mix till well combined. 5. Place the mixture over the apples and sprinkle with the cinnamon. 6. Cook in the oven for about 40-45 minutes.

40

Cinnamon Apple Cake

Raisins

and Walnuts Cake

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 267 kcal Fat 11.1 g Carbohydrates 40.5g Protein 3.2 g Cholesterol 20 mg Sodium 161 mg

Ingredients 1/2 C. butter 1 C. white sugar 1 C. chilled applesauce 2 C. all-purpose flour 1 tsp baking soda 1 tsp ground cinnamon

1/4 tsp ground cloves 1/2 C. raisins 1/2 C. chopped walnuts

Directions 1. Set your oven to 35 degrees F before doing anything else and grease and flour an 8-inch square pan. 2. In a bowl, add the butter and sugar and beat till creamy. 3. Transfer the mixture into the prepared pan and cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean.

Raisins and Walnuts Cake

41

CINNAMON

Cottage Cheese Cheesecake

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 239 kcal Carbohydrates 29.2 g Cholesterol 63 mg Fat 9.7 g Protein 9.1 g Sodium 381 mg

Ingredients 1/4 C. butter 1 C. graham cracker crumbs 2 tbsps white sugar 1/4 tsp ground cinnamon 2 C. cottage cheese 1/2 C. milk 2 eggs 3 tbsps all-purpose flour

2 tbsps lemon juice 1 tsp vanilla extract 2/3 C. white sugar 1/4 tsp salt

Directions 1. Set your oven at 325 degrees before doing anything else. 2. Press a mixture of graham cracker crumbs, sugar and cinnamon into a baking dish. 3. Blend a mixture of cottage cheese, vanilla, milk, lemon juice, eggs, flour, 2/3 C. sugar and 1/4 tsp salt in a blender until smooth. 4. Pour this over the crust in the baking dish. 5. Bake this in the preheated oven for about 60 minutes 6. Refrigerate it for a couple of hours. 7. Serve.

42

Cinnamon, Cottage Cheese Cheesecake

Authentic

German Style Cheesecake

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 341 kcal Carbohydrates 41.6 g Cholesterol 97 mg Fat 15.8 g Protein 9g Sodium 207 mg

Ingredients 3/8 C. butter 1/2 C. white sugar 1 egg 1 tsp baking powder 1 1/3 C. all-purpose flour 18 oz quark 3 tbsps oil 3/4 C. white sugar 1 individual packet vanilla sugar

1 (3 oz) package non-instant vanilla pudding mix 2 egg yolks 1 egg 2 1/8 C. milk 2 tbsps fresh lemon juice

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add eggs into a mixture of cream cheese and brown sugar before adding vanilla and flour. 3. Form dough and press this into the bottom and sides of a baking dish. 4. Pour a mixture of quark, oil, vanilla sugar, egg yolks, egg, milk, 3/4 C. white sugar, lemon juice and pudding over a crust in the baking dish. 5. Bake this in the preheated oven for about 60 minutes 6. Refrigerate it for a few hours. 7. Serve.

Authentic German Style Cheesecake

43

VANILLA

Caramel Cheesecake Bars

Prep Time: 15 mins Total Time: 5 hrs 30 mins Servings per Recipe: 32 Calories 202 kcal Carbohydrates 13.8 g Cholesterol 66 mg Fat 15.7 g Protein 3.7 g Sodium 182 mg

Ingredients 1 1/2 C. HONEY MAID Graham Crumbs 1 C. finely chopped pecans, divided 1/4 C. butter, melted 4 (250 g) packages Cream Cheese, softened 1 C. sugar 1 C. sour cream

1 tbsp vanilla 4 eggs 1/4 C. caramel ice cream topping

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Put foil in the pan before pressing a mixture of cracker crumbs, sugar and melted butter into the baking dish. 3. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla and sour cream. 4. Mix everything thoroughly. 5. Pour this over the crust in the baking dish. 6. Bake this in the preheated oven for about 45 minutes. 7. Refrigerate it for at least 4 hours. 8. Top with caramel and remaining nuts. 9. Serve.

46

Vanilla Caramel Cheesecake Bars

Cherry

Cheesecake

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 141 kcal Carbohydrates 15.1 g Cholesterol 36 mg Fat 8.1 g Protein 2.2 g Sodium 82 mg

Ingredients 24 vanilla wafer cookies 2 (8 oz) packages cream cheese, softened 3/4 C. white sugar 2 eggs 2 1/2 tbsps lemon juice

1 tsp vanilla extract 1 (12 oz) can cherry pie filling

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Get a muffin tin and put a wafer in each section. 3. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla extract and lemon juice. 4. Mix everything thoroughly. 5. Fill 2/3 of each muffin section with this mixture. 6. Bake this in the preheated oven for about 20 minutes. 7. Refrigerate it for at least 1 hour. 8. Top with cherries. 9. Serve.

Cherry Cheesecake

47

VANILLA,

Green Tea Cheesecake

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 197 kcal Carbohydrates 27.9 g Cholesterol 34 mg Fat 6.3 g Protein 7.3 g Sodium 329 mg

Ingredients 2 (8 oz) containers fat-free cream cheese, softened 2 eggs, beaten 3/4 C. white sugar 1 tbsp green tea powder

2 tsps vanilla extract 1 (9 inch) prepared graham cracker pie crust

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla and green tea powder. 3. Mix everything thoroughly. 4. Pour this over a prepared crust in the baking dish. 5. Bake this in the preheated oven for about 25 minutes. 6. Refrigerate it for at least 1 hour. 7. Serve.

48

Vanilla, Green Tea Cheesecake

Raspberry

Cheesecake Cookies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 213 kcal Carbohydrates 27.9 g Cholesterol 24 mg Fat 9.9 g Protein 2.9 g Sodium 105 mg

Ingredients 1 (8 oz) package cream cheese, softened 1 egg 1 (17.5 oz) pouch sugar cookie mix

2/3 C. raspberry baking chips

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding cookie mix and raspberry chips. 3. Mix everything thoroughly. 4. Pour this over parchment paper in a prepared baking dish with a distance of 2 inches between each section that you pour (remember you are forming cookies). 5. Bake this in the preheated oven for about 12 minutes. 6. Serve.

Raspberry Cheesecake Cookies

49

CHEDDAR

Mushroom Quiche (Vegetarian Approved)

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 314 kcal Fat 20.9 g Carbohydrates 21.5g Protein 11.2 g Cholesterol 174 mg Sodium 912 mg

Ingredients

Directions

1 tsp salt 1/2 C. diced zucchini 1 (9 in.) unbaked pastry shell 2 tbsps butter 1 1/2 C. diced onion 1 green bell pepper, diced 1 C. diced tomatoes 1/2 C. sliced fresh mushrooms 1 clove garlic, minced 1/4 tsp curry powder 1/2 tsp salt 1/4 tsp ground black pepper 1 pin. ground cinnamon 5 eggs 1/4 C. milk 1/4 C. grated Parmesan cheese 1/4 C. shredded Cheddar cheese

1. Coat your zucchini with 1 tsp of salt, in a bowl. 2. Let the veggies sit in the bowl, with the salt, for 12 mins. Then remove all the resulting liquids. 3. Cover a pie crust with foil and then set your oven to 450 degrees before doing anything else. 4. Cook the pie crust in the oven for 6 mins, with the foil, then take off the foil, and continue cooking the crust for 6 more mins. 5. Now set the oven to 350 degrees. 6. Stir fry your zucchini, onion, garlic, green pepper, green pepper, mushrooms, and tomatoes for 7 mins then add: cinnamon, curry powder, pepper, and half a tsp of salt. 7. Stir the contents and then pour everything into the pie crust. 8. Now get a bowl, combine: cheddar, whisked eggs, parmesan, and milk. 9. Pour this mix into the pie crust over the veggies. 10. Cook the quiche in the oven for 50 mins. Then let it cool for 10 mins. 11. Enjoy.

50

Cheddar Mushroom Quiche

Rustic

Quiche

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 226 kcal Fat 18.7 g Carbohydrates 9.6g Protein 5.4 g Cholesterol 63 mg Sodium 312 mg

Ingredients 1/2 lb beef sausage 3/4 lb sliced fresh mushrooms 1/4 C. butter 2 frozen pie crusts, thawed and ready to bake 1 C. heavy cream 2 eggs, beaten 1 tbsp all-purpose flour

1 tbsp melted butter 1 tbsp lemon juice salt and pepper to taste 1/2 C. shredded Parmesan cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Cook your pie crust in the oven for 12 mins then set the oven's temp. to 350 degrees before doing anything else. 3. Remove the pie crust from the oven. 4. Stir fry your sausage until fully done and break the meat into pieces. 5. Then place the sausage on some paper towel to remove the excess oils. 6. Now begin to stir fry the mushrooms in butter and cook them for 7 mins. 7. Combine the mushrooms and the sausage in the pie dish. 8. Get a bowl, combine: pepper, cream, salt, eggs, lemon juice, flour, and butter. 9. Pour this mix into your pie crust and coat everything with the parmesan. 10. Place the quiche in the oven for 40 mins. Then let the contents cool for 7 mins. 11. Enjoy.

Rustic Quiche

51

SEATTLE STYLE

Quiche

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 12 Calories 334 kcal Fat 26.3 g Carbohydrates 12.4g Protein 12.4 g Cholesterol 106 mg Sodium 383 mg

Ingredients 1 lb fresh asparagus, trimmed and cut into 1/2 in. pieces 10 slices turkey bacon 2 (8 in.) unbaked pie shells 1 egg white, lightly beaten 4 eggs 1 1/2 C. half-and-half cream

1/4 tsp ground nutmeg salt and pepper to taste 2 C. shredded Swiss cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Steam your asparagus, over 2 inches of boiling water, in a saucepan, using a steamer insert. 3. Place a lid on the pot while the veggies steam and let them cook for 7 mins, then remove all the liquids. 4. Now begin to fry your bacon until it is fully done then break it into pieces. 5. Coat your pie crust with the egg whites and layer in your bacon and asparagus. 6. Get a bowl, combine: pepper, eggs, salt, cream, and nutmeg. 7. Pour this mix into your pie and cook everything in the oven for 37 mins. 8. Enjoy.

52

Seattle Style Quiche

Broccoli,

Lentils, and Tomato Quiche

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 165 kcal Fat 9.1 g Carbohydrates 12.4g Protein 9.7 g Cholesterol 103 mg Sodium 392 mg

Ingredients 1 C. diced onion 2 tbsps olive oil 1/2 C. dried lentils 2 C. water 2 C. broccoli florets 1 C. diced fresh tomatoes 4 eggs, beaten 1 C. milk

1 tsp salt ground black pepper to taste 2 tsps Italian seasoning 1/2 C. shredded Cheddar cheese (optional)

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 375 degrees before doing anything else. Coat your pie crust with olive oil and then layer the onions in it. Cook the crust in the oven for 17 mins. Get your water and lentils boiling. Let the lentils cook for 22 mins. Then remove any excess liquids. Layer the broccoli on over the lentils and place the lid on the pot and cook the mix for 7 mins. 7. Enter the tomatoes, broccoli, and lentils into the pie crust and stir the mix. 8. Add the cheese as well and stir again. 9. Get a bowl, combine: Italian seasoning, eggs, pepper, milk, and salt. 10. Enter this mix into your pie crust as well. 11. Cook everything in the oven for 50 mins then let the quiche cool for 10 mins. 12. Enjoy.

Broccoli, Lentils, and Tomato Quiche

53

PEPPER

and Chicken Quiche

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 389 kcal Fat 26.5 g Carbohydrates 19.7g Protein 17.6 g Cholesterol 115 mg Sodium 454 mg

Ingredients 1 (9 in.) frozen prepared pie crust, thawed 1 tbsp olive oil 1/4 C. diced onion 1/4 C. diced green bell pepper 1 tbsp all-purpose flour 1 C. cooked, cubed chicken meat 1/4 tsp salt 1/4 tsp ground nutmeg 1/4 tsp ground black pepper

1/2 C. shredded sharp Cheddar cheese 1/2 C. shredded Swiss cheese 2 eggs, lightly beaten 3/4 C. milk 3/4 C. sour cream

Directions 1. Put your pie crust into a pie dish and then set your oven to 400 degrees before doing anything else. 2. Stir fry your bell peppers and onions in olive oil for 5 mins then add the flour and continue cooking the mix for 4 mins. 3. Now add the nutmeg, salt, pepper and chicken. 4. Mix the contents evenly. 5. Now put the chicken mix into your pie crust and place a covering of cheddar and Swiss cheese over the mix. 6. Get a bowl, combine: sour cream, milk, and whisked eggs. 7. Enter this mix into the pie crust as well. 8. Cook the pie in the oven for 22 mins then lower the temp to 350 degrees and cook the quiche for 32 more mins. 9. Enjoy. 56

Pepper and Chicken Quiche

Creamy Romano

and Swiss Quiche

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 472 kcal Fat 39.4 g Carbohydrates 15.7g Protein 14.9 g Cholesterol 204 mg Sodium 359 mg

Ingredients 2 tbsps butter 2 C. sliced leeks 1 (9 in.) frozen pie crust, thawed 1 C. shredded Swiss cheese 1/4 C. grated Romano cheese 1 tbsp all-purpose flour

4 eggs 1 3/4 C. heavy cream 1 tomato, thinly sliced salt and pepper to taste

Directions 1. Set your oven to 450 degrees before doing anything else. 2. Stir fry your leeks in butter then layer them into the pie crust. 3. Get a bowl, combine: flour, Romano, and Swiss. Layer these cheeses over the veggies in the pie crust. 4. Get a 2nd bowl, combine: heavy cream and whisked eggs. 5. Now enter this mix into your pie crust and top everything with the pepper, salt, and tomato pieces. 6. Cook everything in the oven for 16 mins then set the oven's temp to 325 degrees and cook the quiche for 27 more mins. 7. Enjoy.

Creamy Romano and Swiss Quiche

57

ARTISAN

Sun-Dried Pesto Quiche

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 222 kcal Fat 16.1 g Carbohydrates 13.1g Protein 6.6 g Cholesterol 81 mg Sodium 235 mg

Ingredients 4 tbsps pesto 1 (9 in.) unbaked pie crust 4 tbsps crumbled goat cheese 3 eggs 1/2 C. half-and-half cream 1 tbsp all-purpose flour

8 oil-packed sun-dried tomatoes, drained and cut into strips salt and freshly ground black pepper to taste

Directions 1. Coat your pie dish with pesto and goat cheese then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: pepper, flour, salt, cream, and whisked eggs. 3. Enter this into your pie crust and then layer the sun dried tomatoes over the mix. 4. Cook the quiche in the oven for 32 mins. 5. Enjoy.

58

Artisan Sun-Dried Pesto Quiche

A Quiche

from Maine

Prep Time: 45 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 154 kcal Fat 9.3 g Carbohydrates 6.7g Protein 10.8 g Cholesterol 99 mg Sodium 289 mg

Ingredients 2 tbsps butter, divided 1/4 C. plain dried bread crumbs 2 C. 2% milk 8 oz. salmon fillets, skin removed 1/3 C. diced onion 1/2 bunch Swiss chard, diced 1/2 tsp salt 1/8 tsp ground black pepper

1/2 tsp dried marjoram 1/8 tsp ground nutmeg 3 eggs

Directions 1. Coat a pie dish with 1 tbsp of butter then set your oven to 350 degrees before doing anything else. 2. Now coat the pie dish with bread crumbs and shake off any excess. 3. Begin to simmer your salmon in milk, in a large pot with a lid. 4. Cook the salmon for 12 mins. 5. Now in a separate pan begin to stir fry your chards and onions in the rest of the butter. 6. Once all of the liquid has cooked out add: nutmeg, salt, marjoram, and pepper. 7. Remove everything from the pan and let the contents cool. 8. Enter the onion mix in to the pie dish and then flake your salmon into the mix as well. 9. Now get a bowl, combine: 1 C. of milk from the salmon and the eggs. 10. Pour this into the pie crust as well and cook everything in the oven for 40 mins. 11. Enjoy.

A Quiche from Maine

59

CHERRY TOMATOES

and Kale Quiche

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 110 kcal Fat 7g Carbohydrates 4.1g Protein 8g Cholesterol 106 mg Sodium 217 mg

Ingredients 1 C. diced kale 1 small leek, white and light green parts only, sliced 4 oz. halved cherry tomatoes 4 eggs 1 C. milk 4 oz. shredded Italian cheese blend

1 sprig fresh rosemary, finely diced 1 pin. sea salt 1/8 tsp ground black pepper 1 tbsp grated Parmesan cheese

Directions 1. Coat a pie plate with oil and then set your oven to 375 degrees before doing anything else. 2. Steam your kale over 2 inches of boiling water, in a large pot, using a steamer insert. 3. Place a lid on the pot and let the contents cook for 7 mins. Then place the kale into the pie plate. 4. Now combine the sliced tomatoes and leeks with the kale. 5. Get a bowl, combine: black pepper, milk, sea salt, cheese, and rosemary. 6. Enter this mix into the pie plate and stir the contents. 7. Cook everything in the oven for 35 mins. 8. Now place a topping of parmesan over the quiche and continue cooking it in the oven for 15 more mins. 9. Enjoy.

60

Cherry Tomatoes and Kale Quiche

Pikeville Style

Prep Time: 15 mins

Biscuits

Total Time: 30 mins Servings per Recipe: 12 Calories 154 kcal Fat 8g Carbohydrates 17.9g Protein 2.7 g Cholesterol 21 mg Sodium 231 mg

Ingredients 2 C. all-purpose flour 2 1/2 tsp baking powder 1/2 tsp baking soda 1 dash salt 1 tbsp white sugar

1/2 C. butter 3/4 C. buttermilk

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees F before doing anything else. In a bowl, mix together the flour, baking soda, baking powder, sugar and salt. With a pastry cutter, cut the butter and mix till a coarse crumb forms. Add the buttermilk and mix till well combined. Place the dough onto a floured surface and knead for about 2 minutes. Place the dough onto a baking sheet and roll into a 6x6-inch square, then cut into 12 even sections. 7. Cook in the oven for about 15 minutes. 8. Separate into the biscuits and serve hot.

Pikeville Style Biscuits

61

PARSLEY GARLIC

Cheesy Biscuits

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 214 kcal Fat 12.3 g Carbohydrates 19.9g Protein 6.4 g Cholesterol 16 mg Sodium 732 mg

Ingredients 2 C. biscuit baking mix 1 C. shredded Cheddar cheese 2/3 C. milk 1/2 tsp garlic powder 2 tbsp margarine, melted

2 tsp dried parsley 1 tsp garlic salt

Directions 1. 2. 3. 4. 5. 6. 7.

62

Set your oven to 325 degrees F before doing anything else and grease a cookie sheet. In a large bowl, mix together the baking mix, garlic powder and cheddar cheese. Add the milk and stir to combine. With tablespoon, place the mixture onto prepared cookie sheet in a single layer. Cook in the oven for about 10 minutes. Coat the biscuits with the melted margarine and top with the garlic and parsley. Cook in the oven for about 5 minutes more..

Parsley Garlic Cheesy Biscuits

Southern Chicken Biscuits

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 392 kcal Fat 20.2 g Carbohydrates 33.7g Protein 18.7 g Cholesterol 41 mg Sodium 1011 mg

Ingredients 1 tbsp olive oil 6 chicken breast tenderloins cooking spray 1 (1 lb., 3 oz.) package refrigerated large flaky layer biscuits

1 (10.75 oz.) can cream of chicken soup 1 1/2 C. frozen mixed vegetables, thawed 1 C. shredded Cheddar cheese, divided

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 16 cups of a muffin tin. 2. In a skillet, heat oil on medium heat and stir fry the chicken for about 10 minutes, flipping once. 3. Remove the chicken from the heat and chop it. 4. Split all the biscuits in half and press the dough halves in each prepared muffin cup, by placing the dough into the bottom and up the sides of each muffin cup. 5. In a bowl, mix together the chicken, mixed vegetables, chicken soup and half of the cheddar cheese. 6. With a tbsp, place the chicken mixture in each cup and sprinkle with the remaining cheese evenly. 7. Cook in the oven for about 14 minutes.

Southern Chicken Biscuits

63

FLUFFY

Biscuits

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 6 Calories 250 kcal Fat 12.7 g Carbohydrates 29.9g Protein 6.3 g Cholesterol 33 mg Sodium 726 mg

Ingredients 2 C. spelt flour 1 tbsp baking powder 1 tsp salt

6 tbsp butter 2/3 C. milk

Directions 1. 2. 3. 4. 5. 6. 7.

64

Set your oven to 450 degrees F before doing anything else. In a large bowl, mix together the flour, baking powder and salt. With a pastry cutter, cut the butter and mix till a coarse crumb forms. Slowly, add the milk and mix till well combined. Place the dough onto floured surface and roll to 1-inch thickness. With a biscuit cutter, cut the dough into biscuits and arrange onto a cookie sheet. Cook in the oven for about 12-15 minutes.

Fluffy Biscuits

A Biscuit

To Remember

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 9 Calories 235 kcal Fat 8g Carbohydrates 34.9g Protein 5.4 g Cholesterol 13 mg Sodium 632 mg

Ingredients 2 C. self-rising flour 1/8 tsp baking soda 3/4 tsp salt 1 1/2 tbsp white sugar 2 tbsp shortening 2 tbsp butter, softened

1 1/4 C. buttermilk 1 C. all-purpose flour 1 1/2 tbsp butter, melted

Directions 1. Set your oven to 475 degrees F before doing anything else and grease a 10 1/2-inch cast iron skillet. 2. In a bowl, mix together the flour, baking soda, sugar and salt. 3. With a fork, cut the butter and shortening and mix till lumps are pea size. 4. Slowly, add the buttermilk and mix till well combined and keep aside for about 2-3 minutes. 5. Place the dough onto floured surface and roll to 1-inch thickness. 6. In a bowl, place the all-purpose flour. 7. Grease an ice cream scooper with vegetable spray. 8. With the greased scooper, scoop out the dough and place in the flour. 9. With floured hands, pick up each piece and shake off excess flour and shape it into a soft round. 10. Place the biscuits gently into the prepared cast iron skillet and coat the tops with the lightly with melted butter. 11. Cook in the oven for about 16-18 minutes. 12. Cool before serving.

A Biscuit To Remember

65

SPICY

Biscuits

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 397 kcal Fat 25.2 g Carbohydrates 36.8g Protein 5.8 g Cholesterol 20 mg Sodium 796 mg

Ingredients 2 1/4 C. self-rising flour 1 C. half-and-half 1/2 C. vegetable oil 1 tbsp Sriracha hot sauce

1 tbsp melted butter salt to taste

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a bowl, mix together the flour, oil, half-and-half and hot sauce and mix till a lumpy dough forms. 3. Roll the dough into 2-inch balls and place on a baking sheet. 4. Cook in the oven for about 15 minutes. 5. Coat with the melted butter and serve with a sprinkling of the salt.

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Spicy Biscuits

British Style Biscuits

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 48 Calories 223 kcal Fat 7.9 g Carbohydrates 37.7g Protein 1.2 g Cholesterol 21 mg Sodium 56 mg

Ingredients 2 C. butter, softened 1 C. white sugar 4 C. sifted all-purpose flour 1 C. raspberry preserves 24 maraschino cherries

8 C. confectioners' sugar 1/2 C. milk

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 350 degrees F before doing anything else. In a large bowl, add the sugar and butter and beat till smooth. Slowly, add the flour and mix till well combined. Place the dough onto floured surface and roll to 14-inch thickness. With a cookie cutter, cut into round biscuits and arrange onto a cookie sheet. Cook in the oven for about 8-10 minutes. Spread 1 tsp of the jam between the 2 cookies to make a sandwich. Repeat with the remaining cookies. In a medium bowl, add the confectioners' sugar and slowly, add the milk and mix till the icing changes into a spreadable consistency. 10. Spread the icing on top of the sandwiched cookies and place a cherry on top.

British Style Biscuits

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ITALIAN

Biscuits

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 472 kcal Fat 29.6 g Carbohydrates 42.3g Protein 6.7 g Cholesterol 70 mg Sodium 77 mg

Ingredients 1/2 C. chopped blanched almonds 5 oz. cookies, crumbled into 1/2 inch pieces 3 tbsp grape juice 3/4 C. semisweet chocolate chips 1 C. heavy cream, chilled

3 tbsp apple juice 1 quart vanilla ice cream, softened

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Set your oven to 350 degrees F before doing anything else. Arrange the almonds on a baking dish and cook in the oven for about 5-8 minutes. Remove from the oven and keep aside to cool completely. In a bowl, add the crumbled cookies, grape juice, chocolate chips and almonds and toss to coat well. In a large bowl, add the cream and beat till thickened. Add the apple juice and beat till the soft peaks form. Place the whipped cream over the cookie mixture. In whipped cream bowl, now beat ice cream just till softened. Fold cookie and cream mixture into ice cream and freeze till serving.

Italian Biscuits

Healthy

Biscuits

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 57 kcal Fat 5.5 g Carbohydrates 1.5g Protein 1.1 g Cholesterol 31 mg Sodium 227 mg

Ingredients 2 1/2 C. blanched almond flour 1 tsp baking soda 3/4 tsp sea salt 1/4 C. coconut oil, melted and cooled

2 large eggs at room temperature, beaten 1 tbsp raw honey

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with parchment paper. 2. In a bowl, mix together the flour, baking soda and salt. 3. Add the coconut oil and stir till fluffy. 4. Add the honey and eggs and mix till dough ball forms. 5. With an ice cream scooper, place the dough onto prepared cookie sheet and with your fingers, press to make a biscuit. 6. Cook in the oven for about 15 minutes.

Healthy Biscuits

71

AROMATIC

Biscuits

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 10 Calories 163 kcal Fat 10.7 g Carbohydrates 14.7g Protein 2.3 g Cholesterol 16 mg Sodium 396 mg

Ingredients 1/3 C. butter 1 tsp prepared Dijon-style mustard 1 tbsp chopped fresh rosemary 2 tbsp chopped fresh basil leaves 2 drops hot pepper sauce

1 (12 oz.) package refrigerated biscuit dough

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease a cookie sheet. 2. In a pan, melt the butter on medium heat. 3. Add the Dijon mustard, hot pepper sauce and fresh herbs and stir to combine. 4. Coat the biscuit dough pieces in the butter mixture and place onto the prepared cookie sheet. 5. Cook in the oven for about 15-20 minutes.

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Aromatic Biscuits

North American Style Muffins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 15 Calories 206 kcal Fat 10 g Carbohydrates 27.1g Protein 2.5 g Cholesterol 38 mg Sodium 213 mg

Ingredients 3/4 C. butter 1 C. white sugar 1 egg 3/4 C. milk 1 tsp vanilla extract 1 3/4 C. sifted all-purpose flour 2 1/2 tsp baking powder

1/2 tsp salt 1 C. huckleberries 1 tbsp all-purpose flour

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 15 cups of the muffin pans. 2. In a large bowl, add the butter and sugar and beat till creamy and smooth. 3. Add the egg, milk and vanilla and mix till well combined. 4. In another bowl, mix together 1 3/4 C. of the flour, baking powder and salt. 5. Add the flour mixture into egg mixture and mix till just moistened. 6. In a bowl, add the huckleberries and remaining flour and toss to coat. 7. Fold the huckleberry into the flour mixture. 8. Transfer the mixture into the prepared muffin cups about 2/3 full. 9. Cook in the oven for about 15 minutes or till a toothpick inserted in the center comes out clean.

North American Style Muffins

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