These recipes are from Chapters Two of The Quick and Easy Breakfast Cookbook Makes about 4 cups of granola Ingredients 1/4 cup almond butter1/4 cup brown sugar, packed1/4 cup maple syrup2 tablespoons canola oil1 teaspoon vanilla extract1/2 teaspoon cinnamon1/4 teaspoon salt2 1/2 cups ...
Jalapeño Cheddar Corn Waffles
This recipe is from Chapter Three of The Quick and Easy Breakfast Cookbook Makes 4 waffles Ingredients 2 large eggs1 1/2 cups (375ml) milk2 tablespoons (30ml) canola oil2 tablespoons (25g) granulated sugar2 teaspoons (12g) honey1 1/4 cups (155g) all-purpose flour1 cup plus 2 ...
Grasshopper Pie Donuts
This recipe is from Chapter Four of The Easy Baked Donut CookbookWhen I used to teach elementary school music, I once had a first-grade class with a student who was obsessed with “Grasshopper Pie Ice Cream Cake.” He would mention it almost daily, and while I never found out exactly what it was, I ...
Pecan Pie Baked Grits
This recipe is from Chapter Two of The Quick and Easy Breakfast CookbookThese easy, creamy grits are baked under a layer of maple and brown sugar pecan pie filling, making them a decadent breakfast that toes the line of dessert. Makes 8 servings Ingredients 1 1/2 cups water1 1/2 cups ...
Blueberry Scones (With Truly Grass Fed)
Buttery, crumbly, lightly sweet scones bursting with fresh blueberries and finished with a drizzle of vanilla glaze. This recipe yields perfect scones every time, making dry, dense scones a thing of the past! Thank you to Truly Grass Fed for providing me with such high-quality butter to make a ...