Breakfast & Dessert Recipes

This is a collection of the breakfast recipes and dessert recipes submitted

Crepes

3 eggs

1 cup milk

1 cup all purpose flour

1/2 cups sugar

Vanilla

Steps/Directions

Blend all ingredients until smooth. Cook in a non-stick pan sprayed with pan sprayed, Turn once. Fill with yummy fillings and toppings and enjoy.

Information:

Estimated cost to make: $15.00

Origin: A favorite breakfast of my grandfather.

Meal Type: Breakfast

Serving Size: 8 servings

Chewy Chocolate Chip Cookies

1 cup unsalted Butter, soft 1

1/4 cup Brown Sugar

1/2 cup Sugar

1 Egg

1 Egg Yolk

1 tsp. Vanilla

2 & 3/4 cups All-Purpose Flour

2 tsp. Cornstarch

1 tsp. Baking Soda

3/4 tsp. Salt

1 & 3/4 cups your favorite Chocolate Chips 1/2 cup chopped Nuts, optional

Steps/Directions

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large mixing bowl, cream together the butter and sugars until light, about 2 minutes. Add egg, egg yolk, and vanilla and mix until combined. In another bowl, whisk together the flour, cornstarch, baking soda, and salt until combined. Gradually add this dry mixture to the egg and sugar mixture, stirring until combined. Stir in chocolate chips and nuts if using. Drop by large, 2 Tablespoon-sized scoops, onto parchment paper, spacing 2 inches apart. Bake at 350 degrees for 12-15 minutes or until edges are just beginning to turn light brown. Let cool and enjoy!

Information:

Origin: My daughter and I have been baking cookies together for years. We both agree this is one of our all-time favorites.

Estimated Cost To Make: $10

Meal Type: Dessert

Serving Size: 24 cookies

Peanut Butter Cookies

1 cup Unsalted Butter

1 cup Peanut Butter

1 cup Sugar

1 cup Brown sugar

2 Eggs

1/2 tsp. Vanilla

2 & 1/2 cups All–Purpose Flour

1 tsp. Baking Powder

1/2 tsp. Salt

1 & 1/2 tsp. Baking Soda

Steps/Directions

Cream, butter, peanut butter, and sugars together in a bowl; beat in eggs and vanilla. In a separate bowl sift the flour, baking powder, salt, and baking soda. Stir into the peanut butter mixture. Refrigerate the dough for one hour. Roll dough into 1-inch balls and put on parchment paper-lined baking sheets. Flatten each ball with a fork, making a crisscross pattern. Dip the fork in water if it’s sticking to the dough. Bake in a 350° oven for 11 to 13 minutes or until the cookies just begin to brown. Enjoy!

Information:

Origin: A family favorite!

Meal Type: Dessert

Buttermilk Pancakes

1 1/2 cups All-Purpose Flour

2 tsp. Baking powder

1/2 tsp. Baking soda

1 Tbsp. Sugar

1/4 tsp. Salt

1 & 1/2 cups Buttermilk

1 Egg

2 Tbsp. Melted Butter

Steps/Directions

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a medium bowl whisk together the buttermilk, egg, and melted butter. Stir the wet ingredients into the dry ingredients just until combined. The batter will still have some small lumps. Heat a nonstick pan over medium low heat and grease with a little butter or oil. Drop scoops of the batter onto the hot pan and let it cook until bubbles form. Flip the pancakes over and continue cooking 1 to 2 more minutes until they are cooked through. Serve hot with maple syrup and butter or other toppings.

Information:

Meal Type: Breakfast

Serving Size: 4 Servings

Butter Mochi

1 pound Mochiko (glutinous rice flour)

3 cups Sugar

1 & 1/2 tsp. Baking powder

4 Eggs, beaten

2 tsp. Vanilla

1/2 cup Butter, melted

1 can (13.5 ounces) Coconut Milk

1 can (14.5 ounces) Evaporated Milk

1/2 cup Shredded Coconut

Steps/Directions

In a large bowl, combine the Mochiko, sugar, and baking powder. Add remaining ingredients and mix well with a wire whisk until smooth. Pour into a greased 13” x 9” x 2“ pan and bake at 350° for 50 to 60 minutes until golden brown on top. Let cool then cut into pieces and enjoy!

Information:

Meal Type: Dessert

Serving Size: 24 Servings

Chinese Almond Cookies

1 cup Butter, softened

1 cup Sugar

1 cup Vegetable Oil

1 Tbsp. Almond Extract

4 & 3/4 cups of All-Purpose Flour

1 tsp. Baking Soda

Red Food Color

Information:

Meal Type: Dessert

Steps/Directions

Cream, butter, and sugar until light. Add vegetable oil and almond extract and mix until combined. Sift the baking soda with the flour then add this to the wet ingredients, mixing until incorporated. If the dough is very soft stir in a bit more flour until it holds a ball. Scoop the cookies onto parchment lined cookie sheets. Press slightly and add a red dot of food coloring in the middle of each cookie. Bake at 325° for 12 to 15 minutes or until the bottom and edges are light golden brown. Enjoy!

Peanut Butter Energy Bites

1 cup Peanut Butter

1/2 cup Corn Syrup

3 cups Old Fashioned Oats

1/2 tsp. Vanilla

1 Tbsp. Flax Meal

Steps/Directions

Melt the peanut butter and corn syrup together in a microwave just until a they can be easily combined, about 1 minute. Stir in remaining ingredients and mix well. Roll into balls and keep in the refrigerator until ready to eat. Enjoy as a quick snack or breakfast.

Information:

Meal Type: Snack

Blueberry Muffins

1 1/2 cups All-Purpose Flour

3/4 cup Sugar

1/2 tsp. Salt

2 tsp. Baking Powder

1/3 cup Vegetable Oil

1 Egg

1/3 cup Milk

1 cup Blueberries

Fresh or frozen Streusel Topping:1/4 cup Sugar 1/4 cup Brown Sugar 1/3 cup All-Purpose Flour 1/4 cup Butter, cubed 1 & 1/2 tsp, Cinnamon

Steps/Directions

Preheat oven to 400°. Grease muffin cups or line them with muffin liners. Sift together the first four ingredients in a bowl. In another bowl, combine the vegetable oil, egg and milk. Add the liquids to the dry ingredients and stir just until combined. Fold in the blueberries. Fill the muffin cups almost to the top. In a small bowl, mix together the streusel ingredients with a fork or with your fingers until a crumbly topping is achieved. Sprinkle this evenly over each muffin. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Information:

Origin: Our family has been making these for years!

Meal Type: Breakfast

Serving Size: 8 Servings

Any type of berry works well in this recipe.

Molasses Sugar Cookies

3/4 c. Shortening

1/2c granulated sugar

1/2 c. firmly packed brown sugar

1/4 c. Molasses

2 tsp. Baking soda

2 c. Flour

1/2 tsp. Salt

scant 1/4 tsp. Cloves

2 tsp. Cinnamon

scant 1/4 tsp. Ginger

1 egg

Information:

Origin: This was a signature cookie of the Indiana University Medical Center’s cafeteria in Indianapolis during the 1970s.

Meal Type: Dessert

Steps/Directions

Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt: add to the first mixture. Mix well. Chill for about an hour. Form in 1” balls. Roll in granulated sugar, place on greased cookie sheet 2” apart. Add 3-4 drops water on each cookie and sprinkle with a little more granulated sugar to create a crinkle effect. Bake at 350 degrees for 8-10 minutes. Do not bake on the lowest rack of the oven (2nd rack). Do not over bake as cookie will be hard.

Slow Cooker Cinnamon Rolls

2 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

6 TBsp butter, cut up

1/3 cup half and half

1/3 cup butter, softened

1/3 cup granulated sugar

1/3 cup packed brown sugar

1 TBsp corn starch

1 TBsp ground cinnamon

For cream cheese icing: 2 oz softened cream cheese 1 TBsp softened butter 1/2 tsp vanilla

Information:

Origin: This recipe has always worked for me. Friends and family really enjoy it.

Meal Type: Breakfast

Serving Size: 10 Rolls

Steps/Directions

1)Line the bottom of a 3 1/2 qt or a 6 qt slow cooker with parchment paper, allowing enough paper to bring it 1/2 way up the sides of the slow cooker. 2)In a large bowl, combine flour, baking powder, salt, and baking soda. 3)Cut the 6 TBsp butter into the flour mixture until pieces are pea sized. 4)Stir in half and half. 5)Move dough to lightly floured surface. Knead gently (10-15 times) until dough is smooth. 6)Roll dough out on a lightly floured surface to a 15x10 rectangle. 7)Spread 1/3 cup butter over the dough. 8)In a small bowl, combine granulated sugar, brown sugar, corn starch, cinnamon. 9)Sprinkle over the butter. 10)Roll up dough from a short side. Pinch dough to seal seams. Slice into 10 rolls. 11)Arrange rolls, cut sides down, in your cooker. Sprinkle any extra sugar over the rolls. 12)Cover, Cook on high for 2 hours, giving parchment a half way turn at 1 hour. Rolls will look a little underdone or wet on top. As rolls are cooking, prepare your cream cheese icing. In a medium bowl, using a mixer, beat together 2 oz softened cream cheese, 1 TBsp softened butter, 1/2 tsp vanilla until combined. Remove liner from cooker and let stand uncovered 30 minutes. Drizzle cream cheese icing over rolls.

Banana Bread

2 cups Mashed Very Ripe Bananas, about 4 medium 3 cups Sugar

1 & 1/4 cups Vegetable Oil

5 Eggs

3/4 cup Milk

1 tsp Vanilla

4 & 1/4 cups All-Purpose Flour

3/4 Tbsp Baking Soda

1 Tbsp & 1 tsp Baking Powder

1/2 tsp Salt

3/4 cup Sour Cream

2 cups Chopped Nuts, optional

Steps/Directions

In a large bowl, whisk together the bananas through vanilla. In another bowl, sift together the flour with the salt. Add the flour mixture to the banana mixture and stir just until combined. Fold in the sour cream and nuts if using. Bake in loaf pans or muffin tins at 350° until golden brown and the top springs back when touched. Baking time will vary depending on pan size.

Information:

Meal Type: Breakfast

Serving Size: 1 loaf

Malted Milk Balls

1 & 1/4 cups White Chocolate chips

1 & 1/3 cups Malted Milk Powder

1 & 1/2 to 2 cups Milk Chocolate chips

Information:

Origin: My Aunt taught me how make these favorite family treats.

Meal Type: Candy

Steps/Directions

In a medium microwave-safe bowl, melt the white chocolate chips in the microwave according to the package directions. Stir until smooth then add the malted milk powder and mix well until combined. Try rolling a 1” ball of the mixture. If it’s too soft, stir in a little more malt powder. Roll the mixture into 1” balls and place on a waxed paper-lined pan. Refrigerate the malt balls until firm. Melt the milk chocolate chips according to package directions. With a fork, dip each malt ball into the melted milk chocolate, tap off excess chocolate, and then place it back onto waxed paper. Refrigerate until chocolate sets then enjoy. Store malted milk balls in the refrigerator.

Rocky Road Candy

2 cups Milk Chocolate Chips (11.5-ounce bag) 1/2 cup Creamy Peanut Butter

1 & 1/2 cups Roasted Salted Peanuts

2 cups Crisp Rice Cereal

2 cups Miniature Marshmallows

6-8 ounces Chopped Shortbread Cookies, optional

Information:

Meal Type: Candy

Steps/Directions

Line a 9” x 13” baking pan with parchment paper if you would like to make candy squares or line a muffin tin with cupcake liners if you want to make individual candies. Following the directions on the package, melt the chocolate chips in the microwave. Add the peanut butter and stir until smooth. Add and mix together the peanuts, cereal, and chopped cookies if using. Lastly, stir in the mini marshmallows. Spread the mixture into your prepared pan or drop scoops of it into your muffin tin. Refrigerate until firm. If using the baking pan, cut the candy into squares. Store the candies in the refrigerator. Enjoy.

Peanut Butter Balls

1/2 cup creamy peanut butter

3 Tbsp salted butter softened

1 cup powdered sugar

1 cup semi-sweet chocolate chips

1 Tbsp vegetable shortening or coconut oil

Information:

Origin: I make them every year for my annual holiday party. It is my aunt's recipe and I've used it for 16 years. They are always the first to go to my party, so I have to make sure I eat some ahead of time or hide some in the fridge to enjoy afterward. I suggest you do the same! ;)

Meal Type: Dessert

Serving Size: 24

Steps/Directions

Mix the peanut butter and softened butter together in a mixing bowl. Slowly stir in powdered sugar until fully combined. Cover and place in the fridge for about 15 minutes to firm up. Using your hands, shape the dough into 1-inch balls. Place the balls on a baking sheet, cover, and refrigerate for at least 20 minutes (this will hold its shape for dipping). Melt the chocolate chips according to package instructions. (I melt in a pan on the stove.) Using a fork, dip the peanut butter balls one at a time into the melted chocolate. Allow the excess chocolate to fall off. Place the chocolate balls onto wax paper, cover and refrigerate until ready to serve.

Tiramisu

1 1/2 cups Heavy Whipping Cream

8 ounces Mascarpone Cheese, room temperature 1/3 cup Sugar

1 tsp Vanilla Extract

1 & 1/2 cups Cold Espresso

1 package Lady Fingers (I use Savoiardi brand, which can be found in most cookie aisles)

Cocoa Powder for dusting the top

Information:

Origin: My family asks for this often!

Meal Type: Dessert

Serving Size: 9 Servings

Steps/Directions

Add heavy cream to a mixing bowl and beat on medium speed with a whisk, slowly adding sugar and vanilla. Continue to be until stiff peaks are reached. Add the mascarpone cheese and fold in until combined. Set aside. Add the espresso to a shallow bowl. Dip the ladyfingers in the coffee quickly on both sides to just get them wet. Lay the ladyfingers in a single layer on the bottom of an 8” x 8“ pan. This should take about half the package. Smooth half of the mascarpone mixture over the top. Add another layer of dipped ladyfingers then smooth remain mascarpone cream over top. Refrigerate until ready to serve, at least 3 to 4 hours or up to overnight. Just before serving, dust a nice layer of cocoa powder generously over the top.

Easy Bread Recipe

15 oz flour (all-purpose flour works great, or some all-purpose flour mixed with some other flour: rye, whole wheat…) Some extra flour for kneading and dusting the dough

1.5 tsp salt

0.25 tsp rapid-rise yeast

1-2 tbsp flax seed meal (optional)

10 oz room temperature water

1 tbsp white vinegar

Nonstick cooking spray

Equipment:

Large mixing bowl and spoon A large, heavy Dutch oven with a tight-fitting lid A large piece of parchment paper, to help get the dough in and out of the Dutch oven

Information:

Origin: I first learned this recipe from a magazine almost 20 years ago. I had never made bread, I always thought it was too much work. No-knead bread (or "almost no-knead bread") amazed me -- just a few really simple ingredients and some time and care (and a heavy Dutch oven) are all it takes to make something so delicious. I now bake bread pretty regularly, so this is one of the few recipes I know by heart. I love trying different kinds of flour or adding seeds or other flavorings to keep it interesting.

Meal Type: Bread

Serving Size: One Loaf

Steps/Directions

The day before you want to bake a loaf of bread, use a whisk to mix the dry ingredients in a large mixing bowl. In a measuring cup, mix the water and the vinegar. Pour the liquid into the dry ingredients and mix thoroughly. You can use a wooden spoon to start but at some point, it’s easier to just mix with your hand. The dough should come together to form a wet, sticky ball with no dry flour remaining. Loosely cover the bowl with plastic wrap and leave it someplace at room temperature and out of the way. The dough should sit for at least 12 hours or up to 18 hours. —12-ish hours later— Tear a piece of parchment and put it on a cookie sheet or in a pan - something flat and wide that you can use to move the dough if you need to while it's rising. You’ll use the parchment paper as a sling to help you place the bread into an extremely hot Dutch oven, so make sure you use a big enough piece. Dust a clean, smooth surface with flour and turn the dough out of the bowl. Knead the dough about 13 times for good luck — they don’t have to be great kneads but working the dough a little helps make it easy to form into a ball. Shape the dough into a tight ball with the seam on the bottom and place it on the parchment. Lightly spray a piece of plastic wrap with cooking spray and loosely drape it over the dough, just to keep it safe while it rises. Place the covered dough ball somewhere safe and at a warm room temperature, and let the dough rise for two hours. You can tell it's ready when it doesn't instantly spring back when you poke it gently. When you’ve got about 40 minutes to go in the rising time, put the empty, covered Dutch oven on the lowest shelf in the oven and preheat the oven to 500 degrees. The idea is to get the oven and the Dutch oven super hot. Once the dough has risen for about two hours, carefully take the Dutch oven out of the oven and remove the lid. Do not forget that the Dutch oven and the lid will be extremely hot. Turn the oven temp down to 425. Remove the plastic wrap from the dough. Sprinkle the top of the dough lightly with flour, then with a knife make a cut about 1/4 inch deep across the top of the dough. Making a shallow cut in the top of the dough enables the bread to rise better as it cooks. Carefully use the parchment paper to pick up the dough and lower it into the hot Dutch oven. With pot holders, put the lid on the Dutch oven and put it back in the oven. Baking the bread in a covered Dutch oven makes the air around the dough more humid and that helps the bread form a great crust. After 30 minutes,, remove the lid from the Dutch oven and let the bread cook uncovered in the Dutch oven. Leave the bread in the oven for another 20-25 minutes (so about 50-55 minutes total cooking time). It should be very golden brown by the end. If you have an instant-read thermometer, the interior of the bread should be about 208 degrees when it’s done. If you don't have a thermometer, 20-22 minutes is almost always enough time. Remove the Dutch oven from the oven, and carefully, with potholders, use the parchment to help you remove the bread from the oven. Place the bread on a cooling rack and let it cool for at least an hour before you cut into it. Or as long as you can wait, anyway.

Mint Thins

1 & 1/2 cups Semisweet Chocolate Chips, divided

1/2 cup Milk Chocolate Chips, divided

3/4 cup Sweetened Condensed Milk

1 tsp. Vegetable Shortening

1 cup White Baking Chips

2 & 1/2 tsp Peppermint Extract

Green Food Coloring to the desired color

Information:

Meal Type: Candy

Serving Size: Around 32 peices

Steps/Directions

Line an 8” x 8“ pan with an aluminum foil or parchment paper and set aside. Following the microwave directions on the package, melt together 3/4 cup semisweet chocolate chips, 1/4 cup milk, chocolate chips, 1/4 cup sweetened condensed milk, and shortening, stirring until smooth. Spread evenly in prepared pan and chill for 5 to 10 minutes. Next melt together the white baking chips and 1/4 cup sweetened condensed milk, stirring until smooth. Add in the peppermint extract and food coloring and spread evenly over the chilled chocolate layer. Refrigerate 5 to 10 minutes. Finally melt the remaining 3/4 cup semisweet chocolate chips, 1/4 cup milk chocolate chips, and 1/4 cup sweetened condensed milk, stirring until smooth. Spread over ca hilled mint layer. Refrigerate for about two hours or until completely set then lift the foil or parchment to remove the candy from the pan and cut it into small rectangles.

Sugared Pecans

1 egg white

1 Tbsp. water (can also use orange juice)

1 c. granulated sugar

1 tsp. salt

1 tsp. cinnamon

1 lb. pecans

Information:

Meal Type: Snack

Steps/Directions

Beat egg white and water until frothy. Stir in pecans. In a separate bowl combine sugar, salt and cinnamon. Pour sugar mixture over nuts and egg mixture and stir well. Pour onto cookie sheet with sides (cookie sheet may be lined if parchment paper or foil if desired). Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Remove nuts from cookie sheet immediately and cool on foil. Store in airtight container.

Wacky Cake

1 1/2 C. all-purpose flour

1 C. granulated sugar

1/4 C. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

6 Tbsp. (3 oz.) vegetable oil

1 Tbsp. white vinegar

2 tsp. vanilla extract

1 C. warm water

Dvided Powdered sugar to dust the cake

Information:

Origin: This cake originated in the 1940s during the Great Depression when ingredients like butter and eggs were scarce. The cake goes by several names including Cockeyed Cake. It was easy to make since only a baking pan was required to mix ingredients and then bake. It is particularly applicable today when eggs are at a premium!

Meal Type: Dessert

Steps/Directions

Place a rack in the center of the oven and preheat to 350 degrees. In an ungreased 8” square pan place the flour, sugar, cocoa, soda and salt and whisk to combine. With your fingers make 3 wells in the dry ingredients. Into one well pour the oil, another well add the vanilla and the third well add the oil. Stir with a fork to combine the ingredients loosely. Pour 1/2 cup water over the ingredients in the pan and stir to combine. Pour the other 1/2 cup of water into the pan and stir until the batter is smooth. Bake for 25-30 minutes or until the top is springy and cake tests done. Cool slightly and dust with powdered sugar. After 20 minutes the cake may be cut into squares and served.

Microwave Mochi

1 1/2 c. mochiko

1 1/2 c. water

1/2 c. granulated sugar

food coloring (red and green are traditional, but you can be creative!)

Corn or potato starch for pan

Information:

Origin: I always loved mochi growing up, so it was a total game changer when I discovered in high school that it can be made in the microwave. After that, I made it pretty much any time I could. And I continued to love it just as much as before!

Meal Type: Snack

Steps/Directions

Thoroughly mix all ingredients in large Pyrex measuring cup or other microwave-safe bowl. Heat in microwave on 70% power for 3 minutes at a time, mixing after each increment, for a total of 9-12 minutes. You’ll know it’s ready when there’s little to no grittiness in the mix. Sprinkle corn or potato starch in bottom of 11 x 17 inch pan and pour in mochi mixture. Sprinkle additional starch on top of mixture to help with flattening into the sides and corners of the pan. You can use your hands dipped in starch, too, but be careful, as the mixture will be hot! Cool for 30 minutes or longer, then cut into pieces and enjoy!

Easy Key Lemon Pie

5 egg yolks

1 (14 oz.) can sweetened condensed milk

1/2 c. lemon juice

1 (9 inch) prepared graham cracker crust

Redi Whip

Information:

Origin: Always looking for really easy dessert recipes that are both simple and delicious. This was a perfect find.

Meal Type: Dessert

Steps/Directions

Preheat oven to 375 degrees. Combine the egg yolks, sweetened condensed milk and lemon juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes till filling is firm. Allow to cool. Top with A squirt of Redi Whip.