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Scottish Oatcakes
Breakfast European

Scottish Oatcakes

4.6

Prep
10 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool to room temperature, at least 10 minutes.
  2. 2 Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
  3. 3 Heat butter in a skillet over medium heat. Scoop spoonfuls of oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

By John Mitzewich

Czech Crepes
Breakfast European

Czech Crepes

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine flour, milk, eggs, sugar, and salt in a large bowl. Beat with an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in melted butter until incorporated.
  2. 2 Heat oil in a heavy skillet over medium heat. Pour a large ladleful of batter into the middle of the skillet; swirl around the skillet to coat the bottom. Cook until the bottom of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
  3. 3 Lay crepes flat and top with strawberries, yogurt, jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.

By daniellev14

Potica
Breakfast European

Potica

4.4

Prep
30 min
Cook
60 min
Total
205 min

Instructions

  1. 1 Make the dough: Combine 3 tablespoons flour and 1 teaspoon sugar in a small mixing bowl. Add yeast, then add 1/4 cup warm mix and mix well; let stand until creamy, about 10 minutes.
  2. 2 Beat butter with remaining sugar in a large mixing bowl with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Add yeast mixture, 1 1/3 cups milk, and salt; mix well.
  3. 3 Add remaining flour, 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. 4 Lightly oil a large bowl. Place dough into the greased bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. 5 Lightly grease two rimmed baking sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide into two equal pieces. Roll each piece into a rectangle about 1/4 to 1/2 inch thick.
  6. 6 Spread filling ingredients over dough in the following order: melted butter, honey, raisins, and walnuts. Sprinkle cinnamon over top. Roll each piece up and over filling like a jelly roll, pinching the ends to seal. Transfer loaves, seam-side down, to the prepared baking sheets. Let rise until doubled in volume, 45 minutes to 1 hour.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Bake loaves in the preheated oven until golden brown on top, about 1 hour.

By Vicky Bryant

Aunt Betty's Hungarian Nut Roll
Breakfast European

Aunt Betty's Hungarian Nut Roll

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
  3. 3 Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
  4. 4 Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
  5. 5 While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
  6. 6 Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
  7. 7 Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
  8. 8 Bake in the preheated oven until golden, about 45 minutes.

By john zelahy

Raspberry-Honey Shmear
Breakfast

Raspberry-Honey Shmear

5.0

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Place cream cheese in a bowl and microwave at 30% power in 10 second intervals until slightly soft but not warm, approximately 20 to 30 seconds.
  2. 2 Place raspberries and honey over top and lightly mash raspberries with a fork. Stir mixture until evenly combined.

By France Cevallos

Tahini Honey Spread
Breakfast Greek

Tahini Honey Spread

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine tahini, honey, and cinnamon in a bowl. Stir until well combined. Taste and add more honey if desired.

By Diana Moutsopoulos

Chocolate Tahini Spread
Breakfast

Chocolate Tahini Spread

5.0

Prep
5 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
  2. 2 Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

By Allrecipes Member

Sweet Berry Parfait
Breakfast

Sweet Berry Parfait

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt 1/2 half of the blackberries, 1/2 of the almonds, and 1/2 of the honey. Repeat layers with the remaining yogurt, berries, almonds, and honey. Top parfait with thyme.

By thehungryscientist

Sweet Coconut Oatmeal
Breakfast

Sweet Coconut Oatmeal

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
  2. 2 Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.

By dalliance

Granola, Honey
Breakfast

Granola, Honey

4.7

Prep
10 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread oats and coconut flakes onto a rimmed baking sheet.
  3. 3 Bake in the preheated oven for 8 minutes; stir oats and coconut and rotate baking sheet. Continue baking until oats and coconut are toasted, about 8 more minutes.
  4. 4 Whisk honey, coconut oil, vanilla extract, and cinnamon together in a bowl until smooth. Add oat mixture to honey mixture and stir until evenly coated.
  5. 5 Line the baking sheet with a silicone liner or parchment paper. Spread oat mixture evenly onto baking sheet.
  6. 6 Bake in the oven until granola is toasted, 8 to 15 minutes. Stir granola and transfer liner and granola to a wire rack to cool completely.

By Gwenevere Madsen Bland

Banana Chia Pudding
Breakfast

Banana Chia Pudding

4.2

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Put milk, banana, chia seeds, honey, vanilla extract, and sea salt in respective order in the blender; blend until smooth. Pour mixture into a bowl and refrigerate until thickened, at least 2 hours. Spoon mixture into small bowls to serve.

By Sloan4

Easiest Peanut Butter Granola Ever
Breakfast

Easiest Peanut Butter Granola Ever

4.1

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with waxed paper.
  2. 2 Mix oats, raisins, and cinnamon together in a bowl. Mix peanut butter with the oats mixture using your hands until ingredients are coated in peanut butter; add egg white and honey and continue mixing with hands until evenly mixed. Spread the mixture onto the baking sheet.
  3. 3 Bake in preheated oven for 10 minutes, stir, and continue baking until beginning to brown, 5 to 10 minutes more.
  4. 4 Let granola cool until it begins to harden, at least 30 minutes.

By DumbleDog

Overnight Oats with Strawberries and Greek Yogurt
Breakfast

Overnight Oats with Strawberries and Greek Yogurt

4.3

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Stir together oats, almond milk, and Greek yogurt in a bowl. Mix in strawberries, honey, and chia seeds until well combined. Spoon mixture into 3 glass jars with lids.
  2. 2 Refrigerate the jars overnight to allow the oats to soften. Serve cold in the morning.

By World of Chia DM

Heavenly Blueberry Smoothie
Breakfast

Heavenly Blueberry Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut banana into small pieces and place into the bowl of a blender. Add the soy milk, yogurt, flax seed meal, and honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency.

By bon_a_petite808

Protein Waffles
Breakfast

Protein Waffles

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Blend oats, cottage cheese, eggs, egg whites, honey, vanilla extract, and cinnamon in a blender until creamy.
  3. 3 Ladle batter into preheated waffle iron according to manufacturer directions and cook the waffles until golden and crisp, about 5 minutes. Repeat until entire batch of batter is used.

By JAIM71