tailieunhanh - Breakfast Cookbook

Breakfast Blueberry Sauce For Waffles/Pancakes Blueberry Muffins Best Ever Waffle's Benny's Eggs Banana Bran Pancakes Baked Scrambled Egg Casserole Baked French Toast Apple Sausage Pancakes With Cider Syrup Apple Pancakes With Cinnamon Nonfat Yogurt Apple Pancakes Impossible Brunch Pie Ham Waffles Griddle Cakes Favorite Blueberry Pancakes Dixie Waffles | COOKDOữO HOME EDITION HTTRAVAVW. COOKDOJQ. COM Breakfast Cookbook Compiled by cookdojo home edition COOKDODO HOME EDITION Powered by CookDojo Home Edition - Web Based Version Page 1 10 2005-06-07 11 06 05 COOKDO3O HOME EDITION . COOKDOJO. COM List of Recipes Breakfast Blueberry Sauce For Waffles Pancakes Blueberry Muffins Best Ever Waffle s Benny s Eggs Banana Bran Pancakes Baked Scrambled Egg Casserole Baked French Toast Apple Sausage Pancakes With Cider Syrup Apple Pancakes With Cinnamon Nonfat Yogurt Apple Pancakes Impossible Brunch Pie Ham Waffles Griddle Cakes Favorite Blueberry Pancakes Dixie Waffles Page 2 10 2005-06-07 11 06 05 COOKDOữO HOME EDITION HTTRAVAVW. COOKDOJQ. COM Breakfast Blueberry Sauce For Waffles Pancakes Ingredients 1 pound can blueberries 2 teaspoons cornstarch 1 teaspoon lemon juice Method Cook and stir one 1 pound can of blueberries with 2 teaspoons cornstarch til mixture thickens and bubbles. Add 1 teaspoonful lemon juice. Blueberry Muffins Ingredients 2 cups all-purpose flour 1 2 cup sugar 3 teaspoons baking powder 1 2 teaspoon salt 1 cup milk 1 egg 4 tablespoons butter or margarine 3 4 cup fresh or frozen blueberries -- Method Preheat oven to 425 degrees. Grease a muffin pan with 2 1 2-inch diameter cups or line with paper baking cup liners set aside. In a bowl sift together flour sugar baking powder and salt add frozen blueberries and make a well in the center. Pour the milk into a 2 cup glass measure and add egg and butter blend well. Pour liquid all at once into flour well. This method allows you to mix the batter with fewer strokes avoiding overtiring. Making 12 to 15 full circular strokes that scrape the bottom of bowl stir just until dry ingredients are moistened. Batter should be lumpy. Fill each prepared muffin cup 2 3 full with batter. Bake for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan immediately otherwise moisture condenses on bottom of cups and muffins .