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The Breakfast Collection
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About this ebook
Start your morning with perfectly fluffy scrambled eggs and spiced pear muffins or baked oatmeal with brown sugar and cinnamon. Need a light breakfast? Have a fruit parfait and cafe au lait. For a quick breakfast blend up a healthy cherry smoothie or banana coffee smoothie. Have a leisurely Sunday brunch with hacienda eggs or banana pancakes with toffee sauce. This book has recipes for eggs, oatmeal, cream of wheat, grits, pancakes, crepes, French toast, waffles, muffins, scones, fruit dishes, hot drinks, and cold breakfast beverages.
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Holly Sinclair
Holly started cooking in her preteens with family dinners. The meals had themes such as Chinese or French, or they were 5-course feasts (apps, soups, salads, entrees, and desserts). The recipes were straightforward and the flavors simple. When she started cooking as an adult, there was a lot of experimentation, which lead to several inedible meals. Time, patience, and practice gave Holly the ability to blend and create new recipes. The cookbooks began as scraps of paper, quick notes, and favorite family recipes stuffed into a box. In an effort to organize them, they became documents, and finally cookbooks.
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