Baking Methods

An Easy Baking Cookbook Filled with

Simple Baking Methods for Quiches,
Biscuits, and Muffins

By
BookSumo Press
All rights reserved

Published by
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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 2 eggs
6 tbsp salted butter, softened 3 tbsp honey (optional)
1/4 C. chopped seaweed 1 1/2 tbsp coconut oil
1 1/2 tsp sea salt 1 tbsp ground cinnamon (optional)
1 C. all-purpose flour
1 C. confectioners' sugar

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 Prep Time: 15 mins

Brown Sugar Total Time: 43 mins

Banana Muffins 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 1/2 C. whole-wheat flour
1/4 C. raisins 1 tbsp ground flax seed
1 C. warm water 1/2 tsp baking soda
1/4 C. coconut oil, softened 1/2 tsp salt
1/4 C. butter, softened 1/2 tsp vanilla extract
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

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
Prep Time: 15 mins
Total Time: 35 mins

Muffins 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 1 tsp vanilla extract
3/4 C. ground flax seed 2 tbsp vegetable oil
3/4 C. oat bran 2 C. shredded carrots
1 C. brown sugar 2 apples, peeled, shredded
2 tsp baking soda 1/2 C. raisins
1 tsp baking powder 1 C. chopped mixed nuts
1 tsp salt
2 tsp ground cinnamon
3/4 C. skim milk
2 eggs, beaten

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 Prep Time: 15 mins

Muffins 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 2 C. diced apples
1 tsp baking soda 1/2 C. packed brown sugar
1/2 tsp salt 1/3 C. all-purpose flour
1 egg 1 tsp ground cinnamon
1 C. buttermilk 2 tbsp butter, melted
1/2 C. butter, melted
1 tsp vanilla extract
1 1/2 C. packed brown sugar

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 1/2 C. chopped walnuts
3/4 C. whole wheat flour 1 banana, mashed
3/4 C. white sugar 1 C. buttermilk
1/4 C. oat bran 1 egg
1/4 C. quick cooking oats 1 tbsp vegetable oil
1/4 C. wheat germ 1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 C. blueberries

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 Prep Time: 15 mins

Muffins 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 1 tbsp lemon juice
3/4 C. white sugar 1 tsp vanilla extract
1 tsp baking soda 1 C. shredded zucchini
1 tsp ground cinnamon 1/2 C. miniature semisweet chocolate chips
1/2 tsp salt 1/2 C. chopped walnuts
1 egg, lightly beaten
1/2 C. vegetable oil
1/4 C. milk

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 3/4 C. canned pumpkin puree
1 1/2 C. whole wheat flour 1/2 C. vegetable oil
1/2 C. packed brown sugar 1/2 C. honey
1 tsp pumpkin pie spice 1/2 C. chopped walnuts
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs

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 Prep Time: 4 mins

Cornmeal Muffins 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. soy milk
1/2 C. whole-wheat pastry flour 1/4 C. agave nectar
1/2 tsp baking soda 2 tbsp canola oil
1/2 tsp salt
1/2 C. applesauce

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 egg
1/2 C. white sugar 1 1/2 tsp vanilla extract
1/4 C. brown sugar 1 C. shredded zucchini
1 tsp baking soda 1/2 C. fresh blueberries
1 tsp ground cinnamon 1/2 C. chopped pecans
1/2 tsp salt
1/2 C. olive oil
1/4 C. milk

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 Prep Time: 15 mins

Muffins 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 2 tsp vanilla extract
1/2 C. all-purpose flour 1 ripe pear - peeled, cored, and diced
3/4 C. white sugar 1/2 C. chopped pecans
1 1/2 tsp baking powder
1/2 tsp salt
1/2 C. low-fat vanilla yogurt
1/2 C. canola oil
1 egg

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
Prep Time: 10 mins
Total Time: 50 mins

Cookies 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 1/2 C. peanut butter
1/3 C. quinoa 1 tsp vanilla extract
1 C. shredded coconut 1 tsp salt
1 C. rolled oats 1 tsp baking soda
1 C. all-purpose flour 1 tsp baking powder
3/4 C. brown sugar 3/4 C. semisweet chocolate chips
2 ripe bananas, crushed
1/2 C. applesauce

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 Prep Time: 10 mins

Cashew Cookies 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 1/4 tsp salt
1 C. brown sugar 1 3/4 C. chopped cashews
1 egg 1/2 C. butter
1/3 C. sour cream 3 tbsps heavy whipping cream
1 tsp vanilla extract 2 C. confectioners' sugar
2 C. all-purpose flour 1 tsp vanilla extract
3/4 tsp baking powder
3/4 tsp baking soda

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
Prep Time: 10 mins
Total Time: 30 mins

Cookies 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 4 C. high protein crisp rice and wheat
1 tsp baking powder cereal
1/2 tsp baking soda 1 C. flaked coconut
1/2 tsp salt 1 C. chopped walnuts
1 C. butter, softened 1/2 C. raisins
2 C. brown sugar
2 eggs
1 tsp vanilla extract

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 Prep Time: 15 mins

and Walnut Cookies 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 1/2 C. finely chopped walnuts
1/2 C. brown sugar 1/2 C. raspberry jam
2 egg yolks
2 C. all-purpose flour
2 egg whites

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
Prep Time: 15 mins
Total Time: 30 mins

Cookies 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 1/2 tsp salt
1 C. white sugar 1/4 tsp ground cloves
1 egg 1/2 C. white sugar
1/4 C. molasses
2 1/2 C. all-purpose flour
2 tsps baking soda
1 tsp ground ginger
1 tsp ground cinnamon

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 Prep Time: 15 mins

Cookies 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 1 large egg
3/4 tsp baking soda 36 pieces Butterfinger Bites Candy, coarsely
1/4 tsp salt chopped
3/4 C. granulated sugar
1/2 C. butter or margarine, softened

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 2 tsps vanilla extract
4 C. all-purpose flour
1 C. confectioners' sugar

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 Prep Time: 15 mins

and Clove Cookies 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 4 C. all-purpose flour
1 1/2 C. white sugar 1 1/2 tsps baking soda
2 eggs 1 C. dried currants
1 1/2 tsps ground cinnamon 1 C. milk, or as needed
1/2 tsp ground nutmeg
1/4 tsp ground cloves

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
Prep Time: 15 mins
Total Time: 1 hr

Cookies 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 2 1/2 tsps baking soda
1 1/2 C. white sugar 6 C. quick cooking oats
1 1/2 C. packed brown sugar 1 C. semisweet chocolate chips
4 eggs
1 tsp vanilla extract
1 (16 oz) jar crunchy peanut butter

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 1 C. milk
2 C. white sugar 1/2 C. vegetable oil
3/4 C. unsweetened cocoa 2 tsp vinegar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1 C. cold brewed coffee

Directions
1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9-
inch 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 4 egg whites
chocolate 12 fluid oz. evaporated milk
1/2 C. water 1 1/2 C. white sugar
2 C. all-purpose flour 3/4 C. butter
1 tsp baking soda 4 egg yolks
1/4 tsp salt 1 1/2 tsp vanilla extract
1 C. butter, softened 1 (8 oz.) package flaked coconut
2 C. white sugar 1 1/2 C. chopped pecans
4 egg yolks
1 tsp vanilla extract
1 C. buttermilk

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 1 1/2 C. creamy peanut butter
2 C. white sugar 1/2 C. butter
1 tsp baking soda 1/4 C. unsweetened cocoa powder
1 C. butter 1/3 C. buttermilk
1/2 C. unsweetened cocoa powder 4 C. sifted confectioners' sugar
1 C. buttermilk 1 tsp vanilla extract
2 eggs, beaten
1 tsp vanilla extract

Directions
1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9-
inch 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 Prep Time: 15 mins

Cake 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 1 1/2 tsp baking soda
2 oz. red food coloring 1 tsp white vinegar
1 C. buttermilk 1 C. milk
1 tsp salt 5 tbsp all-purpose flour
1 tsp vanilla extract 1 C. white sugar
1/2 C. shortening 1 C. butter
1 1/2 C. white sugar 1 tsp vanilla extract
2 eggs
2 1/2 C. all-purpose flour, sifted

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 1 1/2 C. vegetable oil
2 C. white sugar 3 C. grated zucchini
3/4 C. unsweetened cocoa powder 3/4 C. chopped walnuts
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs

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 Prep Time: 30 mins

Cake 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 1 tsp vanilla extract
2 C. white sugar 1 3/4 C. confectioners' sugar
1 C. vegetable oil 3 tsp milk
4 eggs 1 C. chopped walnuts
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

Directions
1. Set your oven to 350 degrees F before doing anything else and grease and flour a 15x10-
inch 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 [Link].

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 C. chopped pecans
1 1/4 C. vegetable oil 1/2 C. butter, softened
2 C. white sugar 8 oz. cream cheese, softened
2 tsp vanilla extract 4 C. confectioners' sugar
2 C. all-purpose flour 1 tsp vanilla extract
2 tsp baking soda 1 C. chopped pecans
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 C. grated carrots

Directions
1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9-
inch 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 Prep Time: 45 mins

Mini Cakes 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 tbsp vanilla extract
1/3 C. white sugar 2 tbsp white sugar
1 tbsp ground cinnamon 1 quart fresh strawberries, sliced
1 1/4 C. chilled butter, cut into pieces 3 tbsp white sugar
1 egg 2 C. whipped cream
3 1/2 C. whipped cream
1/4 C. milk

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 eggs, beaten
2 C. all-purpose flour 1 C. vegetable oil
1 1/2 C. white sugar 1 tsp ground cinnamon
2 tsp baking powder
1 tsp salt

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 Prep Time: 20 mins

and Walnuts Cake 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 1/4 tsp ground cloves
1 C. white sugar 1/2 C. raisins
1 C. chilled applesauce 1/2 C. chopped walnuts
2 C. all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon

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
Prep Time: 10 mins
Total Time: 1 hr 10 mins

Cheesecake 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 2 tbsps lemon juice
1 C. graham cracker crumbs 1 tsp vanilla extract
2 tbsps white sugar 2/3 C. white sugar
1/4 tsp ground cinnamon 1/4 tsp salt
2 C. cottage cheese
1/2 C. milk
2 eggs
3 tbsps all-purpose flour

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 Prep Time: 15 mins

German Style Total Time: 1 hr 15 mins

Cheesecake 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 (3 oz) package non-instant vanilla pudding
1/2 C. white sugar mix
1 egg 2 egg yolks
1 tsp baking powder 1 egg
1 1/3 C. all-purpose flour 2 1/8 C. milk
18 oz quark 2 tbsps fresh lemon juice
3 tbsps oil
3/4 C. white sugar
1 individual packet vanilla sugar

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
Prep Time: 15 mins
Total Time: 5 hrs 30 mins

Cheesecake Bars 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 tbsp vanilla
1 C. finely chopped pecans, divided 4 eggs
1/4 C. butter, melted 1/4 C. caramel ice cream topping
4 (250 g) packages Cream Cheese,
softened
1 C. sugar
1 C. sour cream

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 Prep Time: 15 mins

Cheesecake 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 1 tsp vanilla extract
2 (8 oz) packages cream cheese, softened 1 (12 oz) can cherry pie filling
3/4 C. white sugar
2 eggs
2 1/2 tbsps lemon juice

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
Prep Time: 15 mins
Total Time: 1 hr 40 mins

Cheesecake 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 2 tsps vanilla extract
cheese, softened 1 (9 inch) prepared graham cracker pie
2 eggs, beaten crust
3/4 C. white sugar
1 tbsp green tea powder

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 Prep Time: 15 mins

Cheesecake Total Time: 45 mins

Cookies 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 2/3 C. raspberry baking chips
1 egg
1 (17.5 oz) pouch sugar cookie mix

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
Prep Time: 30 mins
Total Time: 1 hr 40 mins

Quiche Servings per Recipe: 6

Calories 314 kcal

(Vegetarian Fat
Carbohydrates
20.9 g
21.5g

Approved)
Protein 11.2 g
Cholesterol 174 mg
Sodium 912 mg

Ingredients Directions
1 tsp salt 1. Coat your zucchini with 1 tsp of salt, in a
1/2 C. diced zucchini bowl.
1 (9 in.) unbaked pastry shell 2. Let the veggies sit in the bowl, with the salt,
2 tbsps butter for 12 mins. Then remove all the resulting
1 1/2 C. diced onion liquids.
1 green bell pepper, diced 3. Cover a pie crust with foil and then set
1 C. diced tomatoes your oven to 450 degrees before doing
1/2 C. sliced fresh mushrooms anything else.
1 clove garlic, minced
4. Cook the pie crust in the oven for 6 mins,
1/4 tsp curry powder
with the foil, then take off the foil, and
1/2 tsp salt
continue cooking the crust for 6 more mins.
1/4 tsp ground black pepper
1 pin. ground cinnamon 5. Now set the oven to 350 degrees.
5 eggs 6. Stir fry your zucchini, onion, garlic, green
1/4 C. milk pepper, green pepper, mushrooms, and
1/4 C. grated Parmesan cheese tomatoes for 7 mins then add: cinnamon,
1/4 C. shredded Cheddar cheese 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 Prep Time: 20 mins

Quiche 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 1 tbsp melted butter
3/4 lb sliced fresh mushrooms 1 tbsp lemon juice
1/4 C. butter salt and pepper to taste
2 frozen pie crusts, thawed and ready to 1/2 C. shredded Parmesan cheese
bake
1 C. heavy cream
2 eggs, beaten
1 tbsp all-purpose flour

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 1/4 tsp ground nutmeg
into 1/2 in. pieces salt and pepper to taste
10 slices turkey bacon 2 C. shredded Swiss cheese
2 (8 in.) unbaked pie shells
1 egg white, lightly beaten
4 eggs
1 1/2 C. half-and-half cream

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, Prep Time: 15 mins

Lentils, and Tomato Total Time: 1 hr 30 mins

Quiche 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 1 tsp salt
2 tbsps olive oil ground black pepper to taste
1/2 C. dried lentils 2 tsps Italian seasoning
2 C. water 1/2 C. shredded Cheddar cheese (optional)
2 C. broccoli florets
1 C. diced fresh tomatoes
4 eggs, beaten
1 C. milk

Directions
1. Set your oven to 375 degrees before doing anything else.
2. Coat your pie crust with olive oil and then layer the onions in it.
3. Cook the crust in the oven for 17 mins.
4. Get your water and lentils boiling.
5. Let the lentils cook for 22 mins. Then remove any excess liquids.
6. 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
Prep Time: 15 mins
Total Time: 1 hr 10 mins

Quiche 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, 1/2 C. shredded sharp Cheddar cheese
thawed 1/2 C. shredded Swiss cheese
1 tbsp olive oil 2 eggs, lightly beaten
1/4 C. diced onion 3/4 C. milk
1/4 C. diced green bell pepper 3/4 C. sour cream
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

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 Prep Time: 15 mins

and Swiss Quiche 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 4 eggs
2 C. sliced leeks 1 3/4 C. heavy cream
1 (9 in.) frozen pie crust, thawed 1 tomato, thinly sliced
1 C. shredded Swiss cheese salt and pepper to taste
1/4 C. grated Romano cheese
1 tbsp all-purpose flour

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
Prep Time: 15 mins
Total Time: 45 mins

Quiche 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 8 oil-packed sun-dried tomatoes, drained
1 (9 in.) unbaked pie crust and cut into strips
4 tbsps crumbled goat cheese salt and freshly ground black pepper to
3 eggs taste
1/2 C. half-and-half cream
1 tbsp all-purpose flour

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 Prep Time: 45 mins

from Maine 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 1/2 tsp dried marjoram
1/4 C. plain dried bread crumbs 1/8 tsp ground nutmeg
2 C. 2% milk 3 eggs
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

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 sprig fresh rosemary, finely diced
1 small leek, white and light green parts 1 pin. sea salt
only, sliced 1/8 tsp ground black pepper
4 oz. halved cherry tomatoes 1 tbsp grated Parmesan cheese
4 eggs
1 C. milk
4 oz. shredded Italian cheese blend

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 1/2 C. butter
2 1/2 tsp baking powder 3/4 C. buttermilk
1/2 tsp baking soda
1 dash salt
1 tbsp white sugar

Directions
1. Set your oven to 400 degrees F before doing anything else.
2. In a bowl, mix together the flour, baking soda, baking powder, sugar and salt.
3. With a pastry cutter, cut the butter and mix till a coarse crumb forms.
4. Add the buttermilk and mix till well combined.
5. Place the dough onto a floured surface and knead for about 2 minutes.
6. 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 2 tsp dried parsley
1 C. shredded Cheddar cheese 1 tsp garlic salt
2/3 C. milk
1/2 tsp garlic powder
2 tbsp margarine, melted

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

62 Parsley Garlic Cheesy Biscuits

Southern Chicken Prep Time: 20 mins

Biscuits 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 1 (10.75 oz.) can cream of chicken soup
6 chicken breast tenderloins 1 1/2 C. frozen mixed vegetables, thawed
cooking spray 1 C. shredded Cheddar cheese, divided
1 (1 lb., 3 oz.) package refrigerated large
flaky layer biscuits

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 6 tbsp butter
1 tbsp baking powder 2/3 C. milk
1 tsp salt

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

64 Fluffy Biscuits
A Biscuit Prep Time: 20 mins

To Remember 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 1/4 C. buttermilk
1/8 tsp baking soda 1 C. all-purpose flour
3/4 tsp salt 1 1/2 tbsp butter, melted
1 1/2 tbsp white sugar
2 tbsp shortening
2 tbsp butter, softened

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 tbsp melted butter
1 C. half-and-half salt to taste
1/2 C. vegetable oil
1 tbsp Sriracha hot sauce

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.

68 Spicy Biscuits
British Style Prep Time: 10 mins

Biscuits 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 8 C. confectioners' sugar
1 C. white sugar 1/2 C. milk
4 C. sifted all-purpose flour
1 C. raspberry preserves
24 maraschino cherries

Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a large bowl, add the sugar and butter and beat till smooth.
3. Slowly, add the flour and mix till well combined.
4. Place the dough onto floured surface and roll to 14-inch thickness.
5. With a cookie cutter, cut into round biscuits and arrange onto a cookie sheet.
6. Cook in the oven for about 8-10 minutes.
7. Spread 1 tsp of the jam between the 2 cookies to make a sandwich.
8. Repeat with the remaining cookies.
9. 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 69

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 3 tbsp apple juice
5 oz. cookies, crumbled into 1/2 inch 1 quart vanilla ice cream, softened
pieces
3 tbsp grape juice
3/4 C. semisweet chocolate chips
1 C. heavy cream, chilled

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

70 Italian Biscuits
Healthy Prep Time: 15 mins

Biscuits 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 2 large eggs at room temperature, beaten
1 tsp baking soda 1 tbsp raw honey
3/4 tsp sea salt
1/4 C. coconut oil, melted and cooled

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 (12 oz.) package refrigerated biscuit
1 tsp prepared Dijon-style mustard dough
1 tbsp chopped fresh rosemary
2 tbsp chopped fresh basil leaves
2 drops hot pepper sauce

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.

72 Aromatic Biscuits
North American Style Prep Time: 15 mins

Muffins 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 1/2 tsp salt
1 C. white sugar 1 C. huckleberries
1 egg 1 tbsp all-purpose flour
3/4 C. milk
1 tsp vanilla extract
1 3/4 C. sifted all-purpose flour
2 1/2 tsp baking powder

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 73

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