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    The Complete Breakfast Book-Volume 2
    The Complete Breakfast Book-Volume 2
    The Complete Breakfast Book-Volume 2
    Ebook233 pages1 hour

    The Complete Breakfast Book-Volume 2

    By Daniel Slobodien

    ()

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    About this ebook

    Do you like breakfast? If you do, then you are going to LOVE these books. Each book is packed with all of your favorites, with reliable Master Recipes that come out perfectly every time. As a bonus, hundreds of ideas and variations to please and excite every member of your family are presented as well.
    Volume 1 focuses on every egg preparation imaginable. In addition, we examine breakfast meats, potatoes, and even breakfast pizza!
    Volume 2 takes up where Volume 1 leaves off, showcasing favorites like pancakes, waffles and French toast. It doesn't stop there - it goes on to breakfast breads, sweets and treats. To wash it all down, breakfast beverages and smoothies are introduced. Finally, some International favorites are presented for your enjoyment.
    Together, these books will serve as a reference that you will go to frequently to learn the basics, find some inspiration, and even get some challenges.

    LanguageEnglish
    PublisherDaniel Slobodien
    Release dateJul 28, 2020
    ISBN9781005140441
    The Complete Breakfast Book-Volume 2
    Author

    Daniel Slobodien

    Chef Dan Slobodien has worked in the restaurant and food industry for over 40 years, never losing his passion for producing the finest foods possible – always from scratch.Having owned two restaurants in the past, exploring American regional cuisines and global favorites – always with Chef Dan’s signature twist.Throughout his career, Chef Dan has always had a keen interest in teaching his craft. Chef Dan conducted cooking classes for people of all ages, especially for children and young adults.Newly retired from the restaurant world, Chef Dan keeps busy writing - aimed toward teaching everyone the lifeskill of cooking and good eating (they go hand-in-hand). Toward that end, please visit his blog, YourCookingCompanion.com.

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      Book preview

      The Complete Breakfast Book-Volume 2 - Daniel Slobodien

      The Complete Breakfast Book

      Volume 2

      Hundreds of Recipes to Make You

      Want to Rise & Shine Everyday!

      Written by:

      Chef Dan Slobodien

      Your Cooking Companion

      Smashwords Edition 2020

      ISBN: 9781005140441

      For more recipes and tips visit Chef Dan at

      http://www.YourCookingCompanion.com

      Thank you for downloading this eBook. This book remains the copyrighted property of the author and may not be redistributed to others for commercial or non-commercial purposes. If you enjoyed this book, please encourage your friends to download their own copy from their favorite authorized retailer. Thank you for your support.

      This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you are reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favorite eBook retailer and purchase your own copy. Thank you for respecting the hard work of this author.

      © 2020 Chef Dan Enterprises, LLC/ Daniel Slobodien

      All rights reserved. No Part of this book may be used or reproduced in any manner whatsoever without prior written permission of the author/publisher, except in the case of brief quotations embodied in reviews

      The Complete Breakfast Book (Volume 2)

      Table of Contents

      Pancakes

      Master Buttermilk Recipe

      Variations: Cornmeal/ Whole Wheat/ Chocolate Banana/ Pumpkin/ Carrot Cake/ German Apple/ Gluten-Free

      Flavored Syrups

      Flavored Sugars

      Crêpes

      Master Recipes (Savory & Sweet)

      Flavor Variations: Whole Wheat, Cornmeal, Chocolate, Cheese, Herbed

      Sweet Fillings: Cream Cheese, Lemon, & Berry /Fresh Whipped Cream /Hot Apple, Cinnamon, & Raisin / Nutella™ (and Banana) /Peach, Dulce de Leche, & Cream / Nuts & Honey / Chocolate, Strawberry, & Cream

      Savory Fillings: Ham & Maple /Mushroom, Spinach, & Goat Cheese /Spinach, Feta, Tomato, & Onion / Smoked Salmon, Dill, Red Onion, & Capers

      Cheese Blintzes

      Blueberry Sauce

      Waffles

      Master Recipe

      Converting Pancake Recipes to Waffle Batter Recipes

      20 Suggested Toppings for Waffles

      Flavor Variations: Apple Cinnamon, Banana Split, Pumpkin, Blueberry, Honey & Whole Wheat, Cornmeal, Chocolate Chip, Yeast

      Chicken & Waffles

      French Toast

      Basic

      Flavor Variations: Chocolate, Orange, Pumpkin, Cap'n Crunch™

      Basic Stuffed

      Stuffed Variations: Berry Cheesecake, Nutella™, Chocolate Chip, Ham & Cheese, Apricot (Raspberry) & Almond, Peanut Butter & Jelly, Pinwheels, Fruit Pinwheels

      Breakfast Casseroles

      Recipes: Master / Overnight French Toast / Make-Ahead Breakfast Enchiladas (homemade Chorizo recipes) / Overnight Sausage & Egg / Royal Ham & Egg

      Hot Breakfast Cereals

      Oatmeal

      Types: Steel Cut, Old Fashioned, Quick-Rolled (Instant)

      10 Nutritional Benefits

      Cooking Instructions

      Flavor Variations: Apple Cinnamon Raisin / Butterscotch / Peanut Butter, Maple & Banana / Chocolate Banana / Baked Cranberry / Fruit & Coconut / Pumpkin Spice / Overnight Oats

      Toppings and More Fillings Suggestions

      Cream of Rice™

      Cream of Wheat™

      Suggested Toppings for Cereals (Hot & Cold)

      Grits

      Types: Stone Ground, Regular, Quick-Cooking, Instant

      Recipes: Southern Comfort Breakfast Grits / Southern Breakfast Parfait / Grits, Country Ham & Red-Eye Gravy

      Whole Grain (Ancient) Hot Cereals

      Types: Barley, Cornmeal, Farro, Mmillet, Quinoas, Steel-Cut Oats, Wheatberries

      Cooking Instructions for Fluffy / Creamy

      Granola

      Master Recipe & Variations

      Some Fruit-Based Breakfasts

      Applesauce / Breakfast Sundae / Summer Fruit Compote / Peach Crisp

      Breakfast Beverages

      Fresh-Squeezed Orange Juice

      Fresh Lemonade, plus 10 Flavored Lemonades

      Hot Chocolate: Hot Cocoa, Mexican, Malted Milk

      DIY Homemade Marshmallows

      Fruit Smoothies: plus 12 Refreshing Recipes

      Breakfast Breads, Sweets, & Treats

      Biscuits: Master Recipe & Variations - Buttermilk, Fresh Herb, Black Pepper & Bacon, Cheddar Cheese, Peanut Butter & Jelly, Maple Bacon Bake

      Scones: Master Recipe & Variations - Oatmeal, Dried Fruit, Toasted Nuts, Using Different Milks, Chocolate Chips, Berries, Apple & Cinnamon, Fresh Herbs, Cheeses

      Muffins: Master Recipe & Variations -Blueberry Lemon / Lemon Poppy / Banana Walnut / Chocolate Chip, Orange, Cranberry & Walnut / Crumb Topping / Peanut Butter & Jelly / Corn

      Breads: Banana, Cranberry Nut

      Blueberry Crumb Coffee Cake

      Fruit Cobbler

      Cinnamon Rolls

      Doughnuts/ Beignets

      A Sampling of International Breakfasts

      France / Italy: Croissants / Cornetti

      China: Congee

      Korea: Gaeran Tost-u (Korean Egg Sandwich), Pajeon (Scallion Pancakes)

      Mexico: Chilaquiles Verdes y Rojas (Green & Red)

      Israel & Tunisia: Shakshuka

      Spain: Tortilla de Patata / Tortilla Española (Spanish Potato Omelet)

      Pancakes

      • STONE SOUP © 2016 Jan Eliot. Reprinted with permission of ANDREWS MCMEEL

      SYNDICATION. All rights reserved.

      On a leisurely weekend or holiday morning, nothing is as satisfying as sitting down to a

      heaping stack of pancakes. They are the definition of Comfort Food. They are so versatile, and delicious, that they are simply irresistible. Honestly, there is absolutely no reason to use a box mix because they are so easy to make from scratch– and the difference is huge.

      Easy Buttermilk Pancakes

      2 C. Flour

      2 Tbl. Sugar

      2 t. Baking Powder

      ½ t. Baking Soda

      ½ t. Salt

      2 Tbl. Sugar

      2 C. Buttermilk

      3 Tbl. Butter, Melted

      1 Egg

      Oil or nonstick spray for cooking

      Making the Pancake Batter: In a bowl, mix together the Dry Ingredients: Flour, Sugar, Baking Powder, Baking Soda, Sugar & Salt

      In a separate bowl, whisk together the Wet Ingredients: the Buttermilk, Butter and Egg

      Pour the Wet Ingredients into the Dry Ingredients, and stir just until combined, leaving it a little lumpy.

      A few lumps are OK – overmixing makes the pancakes tough by activating the gluten in the flour too much.

      Cooking the Pancakes:

      Heat a large nonstick skillet or griddle over medium heat for 3 to 5 minutes

      Brush a small amount of oil or butter in the pan, or spray with nonstick spray. (Oil or spray are preferred – butter tends to brown too quickly).

      Ladle or pour in about ¼ C. of batter. Sprinkle flavors or fruits onto the pancakes at this time. Let sit and cook until bubbles appear on the tops of the pancakes, and the edges are firming up (about 2 minutes).

      With a spatula, flip the pancakes over and cook another 1½ minutes, or until golden brown.

      Remove the pancakes from the pan and have them rest on a wire rack while you cook the rest of the pancakes. Put more oil or spray in the pan only as needed. While cooking the rest of the batter, you can keep the pancakes warm in a 200° oven.

      Note – it is essential that you get the cooking heat just right – you want the pancakes to be a nice golden brown. If they are browning or burning too quickly, the heat needs to be lowered. If they are pale, anemic-looking, and gummy you need to raise the heat a bit. Most people waste a test pancake or two until they have the heat properly adjusted.

      Flavor ideas: Blueberries (my favorite), Strawberries (my wife’s favorite), Chocolate Chips (my kids’ favorite), diced Apples, Peaches, Raisins, Bananas, Nuts, etc. Add these just after you get the batter onto the skillet or griddle.

      Pancake Batter Variations:

      Cornmeal Pancakes – substitute 1½ C. Yellow Cornmeal for 1 C. of the Flour and add ¼ t. Vanilla extract to the wet ingredients

      Whole Wheat Pancakes – Substitute 1 C. Whole Wheat flour for 1 C. of the All-Purpose Flour

      A Note on Buttermilk: Buttermilk is a wonderful addition to pancake and biscuit batters because it gives them a little tang and makes them lighter in taste and texture. Technically and traditionally, buttermilk is the liquid left over after cream has been churned into butter. Now, buttermilk is often made by adding cultures to skim milk – much like making yogurt. Some companies just take milk and add a little vinegar or other acid. It just ain’t the same. A good substitute, and that is easy to always have on hand, is powdered buttermilk – which can be found in

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