Mollie Katzen's Sunlight Cafe: Breakfast Served All Day by Mollie Katzen

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Notes about Recipes in this book

  • Ginger-pear muffins

    • rivergait on May 03, 2016

      Nice substantial muffin. The finely-diced pear pieces make a moist center, but not one that tastes like under-done muffin. I used bosc pears. Barletts might have made the muffin even more moist...not desireable.

  • Chocolate ricotta muffins

    • TrishaCP on September 30, 2014

      The recipe can be found on Mollie's website. I made them years ago, and they are delicious! http://www.molliekatzen.com/recipes/recipe.php?recipe=chocolate_ricotta_muffins

    • Barb_N on September 29, 2014

      Easy and delicious muffins. They are very moist from the ricotta.

  • Babka dough

    • oboistaalli on December 06, 2020

      This babka dough is delicious. I like using whole wheat pastry flour instead of all-purpose flour in baking to up the nutritional value. The result is slightly denser, but I prefer it.

    • michalow on January 01, 2013

      This is a soft, pillowy dough that makes lovely cinnamon rolls, but is also nice as plain rolls with no filling.

  • Chocolate babka filling

    • oboistaalli on December 06, 2020

      Mollie Katzen's Babka recipe is wonderful. Highly recommend this classic chocolate filling.

  • Classic cheese or fruit blintzes

    • oboistaalli on December 06, 2020

      I make a couple of batches every year for Shavuot and make both the cheese and fruit fillings. I freeze leftovers to enjoy for many months ahead.

  • Sweet potato pudding

    • michalow on January 01, 2013

      Blackberries and lime are suggested accompaniments, not essential ingredients.

  • Plum-studded morning cake

    • michalow on January 01, 2013

      I like this with almond extract instead of vanilla and a little bit of cornmeal subbed in for some of the flour for texture. Used coconut milk instead of dairy once, and that was successful.

    • michalow on January 01, 2013

      Creme fraiche and vanilla yogurt are suggested accompaniments, not essential ingredients.

  • Cinnamon buns

    • michalow on January 01, 2013

      This are satisfying without being overly rich. I added orange extract to the butter in the filling; orange zest would be even better. Needs at least 1.5 Tbs butter in filling (rather than 1 Tbs, as listed), and cinnamon-sugar could also be increased a bit.

  • Sticky buns

    • michalow on December 30, 2012

      light corn syrup OR maple syrup

  • Cherry-vanilla ricotta muffins

    • michalow on April 28, 2020

      In the spirit of pandemic baking, I made a lot of modifications to this recipe. I was short on ricotta; omitted the lemon juice/zest but added fior di sicilia extract; subbed some whole grain flour for part of the white; and included poppyseeds. I used the higher amount of sugar, which worked well because my cherries (frozen) were sour. Baking time was much longer than expected--but well worth the wait. These muffins are really delicious.

  • Vanilla ricotta muffins

    • michalow on January 01, 2013

      Maple-walnut variation of this recipe is very good. I added raisins.

  • Spiced basmati-almond muffins

    • michalow on January 01, 2013

      Subbed pine nuts for almonds and reduced the vanilla a bit. Not too sweet. Nice.

  • Carrot-currant muffins

    • michalow on January 01, 2013

      Very dense.

    • michalow on January 01, 2013

      I don't think the currants called for in this recipe are meant to be red currants.

  • Crunchy coated French toast

    • cupcakemuffin on October 14, 2011

      This is a delicious, custard-y, crunchy French toast. I love the addition of almonds here,which add a great nutty flavor and some textural contrast. And while of course it's great to use a "nicer" loaf of bread if you've got some on hand, the French toast worked very well with a regular whole wheat sandwich loaf. One thing to note about this recipe is that there's no sugar in the custard, which allows you to enjoy a sugar-y topping without going into sweetness overload. If you prefer your French toast with just butter, you might want to add some sugar to the custard. Here's my blog post on the recipe: http://cupcakemuffin.blogspot.com/2011/10/almond-crusted-french-toast-with.html

  • Mollie's basic pancake and waffle mix

    • ksambogna on July 02, 2019

      Substitute the soy protein powder with organic pea protein powder. Used this to make pancakes and waffles for my kids when they were growing up. My son still asks for "my waffles" and prefers these and real maple syrup to any others he's tried.

  • Mollie's basic buttermilk waffles

    • ksambogna on July 02, 2019

      I prefer organic pea protein powder to the soy protein powder. Successfully substituted homemade almond milk and regular milk for the buttermilk.

  • Egg salad with capers and olives

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  • ISBN 10 1401330991
  • ISBN 13 9781401330996
  • Published Nov 19 2013
  • Format eBook
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Hyperion Books
  • Imprint Hyperion Books

Publishers Text

Over 350 easy Recipes for Irresistible Muffins, Glorious Omelets, Tasty Pancakes, Homemade Protein Bars, and Other Delights to Launch and Sustain Your Every Day.

The beloved author and illustrator of the Moosewood Cookbook shows you how to prepare more than 350 delicious and healthy breakfast foods -- any time of day.

Breakfast is back! And Mollie Katzen's Sunlight Café offers tasty, protein-rich, meatless breakfasts to boost your energy level and get you going first thing in the morning -- or any time of the day. Mollie Katzen provides simple, mouth-watering, healthful recipes and menus for every day of the week, whether you are preparing a sit-down brunch for ten, breakfast-on-the-go for kids running late, a light bite after a late night, or a luxurious breakfast in bed.

Lavishly illustrated throughout with Mollie's luminous paintings, Mollie Katzen's Sunlight Café is divided into 12 chapters of breakfast fare, including yogurt and cheese, griddled foods, muffins and biscuits, eggs and tofu, whole grain cereals, homemade breakfast bars and coffee cakes, puddings and custards -- and much more. In addition to showing you exactly how to make the perfect omelet or the crispiest waffles, Mollie offers irresistible recipes that range from the familiar Winter Fritata with Red Onions, Red Potatoes, and Goat Cheese, to the favorite Gingerbread Pancakes, to the surprising Basmati Almond Muffins, and on to irresistible Crispy Southwest Polenta Hash. And Mollie's energy-packed Peanut Butter Chocolate Chip Oatmeal Protein Bars are certain to become a ray of sunshine in any kitchen.

Mollie Katzen, with nearly five million books in print, is one of the best selling cookbook authors of all time. Best known for her groundbreaking books Moosewood Cookbook and The Enchanted Broccoli Forest, she is also the author/ illustrator of Vegetable Heaven and a series of award-winning cookbooks for children. Recently named by Health magazine one of the Five Women Who Changed the Way We Eat, Katzen is a charter member of the Harvard School of Public Health Nutrition Roundtable. A working artist as well as a prolific author, she lives near Berkeley, California.



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