Notes about Recipes in this book

• Roasted fruit

  • skvalentine on October 07, 2025

    Excellent way to use up extra fruit. Enjoyed this over yogurt, with hemp seeds.

• Spiced basmati-almond muffins

  • michalow on January 01, 2013

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

  • MsMonsoon on January 30, 2026

    Loved the spice combination in these. I used extra fennel seeds because I had ground that much and just chucked it all in. Used whole wheat flour instead of AP and toasted slivered almonds instead of toasted chopped almonds because that’s what I had. I like using brown basmati rice as a muffin filler.

• Buttermilk blueberry muffins

  • MsMonsoon on February 21, 2024

    These made 10 nice, lemony muffins with a good amount of blueberries. They rose pretty well and the crumb was kind of "bouncy" if that makes sense. Really like the generous lemon zest and juice, and the sugar amount is variable -- 1/2 to 2/3 cup.

• Pumpkin muffins

  • MsMonsoon on January 23, 2025

    These are delicious. The recipe in the book calls for ground ginger, not fresh, as it says here on EYB. I put some chopped candied ginger on top of the muffins before baking. I did jumbo muffins and got five (recipe is for 8 regular-sized muffins). Even though I gave my large muffins extra time, I did have some undercooked insides, and quite firm outsides (the parts that touched the pan -- a dark pan), so I think I may need to reduce the oven temp from 400 F and bake longer if I'm doing the large muffins.

• 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.

• 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

  • Barb_N on September 29, 2014

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

  • 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

• 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.

• Babka dough

  • 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.

  • 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.

• Chocolate babka filling

  • oboistaalli on December 06, 2020

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

• 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

• Egg salad with capers and olives

  • Christinalego on September 13, 2020

    Great!

• Basic home fries

  • skvalentine on February 08, 2022

    Made the Kitchen Sink variation for these and they were delicious! Took quite a chunk of time from start to finish, including prepping the potatoes, but will definitely make again.

• 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.

  • angela_qia3rn on April 12, 2026

    I make this pancake mix three or four times a year and it is divine. Super light and fluffy with wonderful flavor.

• 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.

• 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.

• 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

• 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.