Berry Breakfast Parfait
Susan Tjon
Austin, TX
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Makes 4 servings
Prep. Time: 15 minutes
2 cups fat-free vanilla yogurt, sweetened with low-calorie sweetener
¼ tsp. ground cinnamon
1 cup sliced strawberries
½ cup blueberries
½ cup raspberries
1 cup low-fat granola
1. Combine yogurt and cinnamon in small bowl.
2. Combine fruit in medium bowl.
3. For each parfait, layer ¼ cup fruit mixture, then 2 Tbsp. granola, followed by ¼ cup yogurt mixture in parfait glass (or whatever container you choose).
4. Repeat layers once more and top with a sprinkling of granola.
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Per Serving |
| Calories 192, Kilojoules 803, Protein 7 g, |
| Carbohydrates 37 g, Total Fat 2.5 g, Saturated Fat 0.5 g, |
| Monounsaturated Fat 1.5 g, Polyunsaturated Fat 0.5 g, |
| Cholesterol 2 mg, Sodium 137 mg, Fiber 4 g |
Tip: Use fresh fruit for these parfaits whenever you can.
Willard Roth
Elkhart, IN
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Makes 4 servings
Prep. Time: 15 minutes
Baking Time: 10–15 minutes
1 small onion, chopped
1 garlic clove, minced
water
4 jumbo eggs
freshly ground pepper
4 Tbsp. skim milk
4 Tbsp. fresh Parmesan, or Asiago cheese, grated
1. In a small skillet, sauté onion and garlic in a bit of water. Drain. Divide vegetables among four glass or stoneware baking cups.
2. Break an egg atop onion in each cup. Season with freshly ground pepper.
3. Add 1 tablespoon milk to each cup.
4. Top each with 1 tablespoon freshly grated cheese.
5. Place cups on baking sheet. Place in preheated 350° oven for 10–15 minutes (the longer the time in the oven, the harder the egg).
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Per Serving |
| Calories 115, Kilojoules 481, Protein 9 g, |
| Carbohydrates 6 g, Total Fat 5 g, Saturated Fat 1.5 g, |
| Monounsaturated Fat 2.5 g, Polyunsaturated Fat 1 g, |
| Cholesterol 216 mg, Sodium 148 mg, Fiber 0.5 g |
Note: “Shirred” means to bake an egg without its shell.
Dietitian’s tip: According to the American Heart Association, people may consume three to four egg yolks a week and stay within cholesterol recommendations. This allows for occasional “sunny-side up” breakfasts. In recipes, in place of one whole egg you can substitute two egg whites or the specified amount of cholesterol-free egg substitute.
Huevos en Rabo de Mestiza
Marlene Fonken, Upland, CA
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Makes 1 serving
Prep Time: 3 minutes
Cooking Time: 5–7 minutes
1 cup Tomato/Chili Poaching Sauce (see recipe on page 254)
1 egg
1 oz. low-fat Jack, or cheddar, cheese, shredded
1. Heat sauce in a small saucepan.
2. Break egg in middle of heated sauce.
3. Top with cheese.
4. Cover and cook approximately 3–5 minutes, or until egg is set and cheese is melted.
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Per Serving |
| Calories 190, Kilojoules 795, Protein 15 g, |
| Carbohydrates 10 g, Total Fat 10 g, Saturated Fat 3 g, |
| Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, |
| Cholesterol 210 mg, Sodium 393 mg, Fiber 3 g |
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Turkey Sausage
Becky Frey, Lebanon, PA
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Makes 6 servings
Prep. Time: 10 minutes
Broiling Time: 10–15 minutes
¾ lb. extra-lean skinless turkey, ground
¼ tsp. pepper
¼ tsp. dried basil
¼ tsp. dried sage
1 egg white
⅛ tsp. allspice
⅛ tsp. nutmeg
⅛ tsp. garlic powder
⅛ tsp. chili powder
⅛ tsp. Tabasco sauce, optional
2 Tbsp. water
1. Mix all ingredients together in a large bowl.
2. Shape into 6 patties. Place on baking sheet.
3. Broil 2–3” from heat 5–7 minutes.
4. Flip burgers over. Broil 5–7 more minutes.
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Per Serving |
| Calories 64, Kilojoules 268, Protein 14 g, |
| Carbohydrates trace, Total Fat 1 g, Saturated Fat 0.2 g, |
| Monounsaturated Fat 0.7 g, Polyunsaturated Fat 0.1 g, |
| Cholesterol 22 mg, Sodium 50 mg, Fiber trace |
Tips:
1. This turkey sausage can be shaped into meatballs and used with spaghetti or another favorite sauce.
2. I often brown this sausage and use it in any casserole in which I want a sausage flavor, but without the extra fat or salt of commercially made sausage.
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Spinach Mushroom Frittata
JB Miller, Indianapolis, IN
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Makes 6 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 25–30 minutes
3 cloves garlic, minced
1 cup onion, chopped
1 tsp. olive oil
½ lb. fresh mushrooms, sliced
½ tsp. dried thyme
10-oz. bag fresh spinach
egg substitute equivalent to 10 eggs
1 tsp. dried dill, or 1 Tbsp. fresh dill
¼ tsp. black pepper
¼ cup feta cheese
1. Preheat oven to 350°.
2. In a large 10” or 12” non-stick skillet, sauté garlic and onions in 1 teaspoon olive oil for about 5 minutes.
3. Add mushrooms and thyme. Cook an additional 5 minutes. Remove skillet from stove.
4. Place spinach in a separate saucepan. Add 1 Tbsp. water. Cover and cook until just wilted.
5. Drain spinach and let cool in a colander.
6. Squeeze out any liquid. Chop leaves.
7. In a good-sized bowl, beat together egg substitute, dill, and pepper.
8. Stir in spinach, mushroom mixture, and feta cheese.
9. Clean non-stick skillet. Spray liberally with vegetable spray. Return skillet to stove over medium heat.
10. When skillet is hot, pour in egg mixture. Place in oven, uncovered.
11. Check frittata in 10 minutes. Check every 5 minutes thereafter until center of frittata is slightly firm. Do not over-cook.
12. When frittata is done, place a large serving platter over skillet. Flip skillet over so frittata falls onto the plate.
13. Cut into six servings and serve.
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Per Serving |
| Calories 117, Kilojoules 490, Protein 12 g, |
| Carbohydrates 9 g, Total Fat 3 g, Saturated Fat 1 g, |
| Monounsaturated Fat 1.3 g, Polyunsaturated Fat 0.7 g, |
| Cholesterol 5 mg, Sodium 300 mg, Fiber 3 g |
Tips:
1. If the pan is not prepared properly with vegetable spray, the frittata will stick to the bottom.
2. Flipping the frittata onto the serving plate is best done with two people!
Dietitian’s tip: This breakfast bake uses egg substitutes instead of whole eggs, which cuts the amount of fat, calories, and cholesterol.
Willard Roth
Elkhart, IN
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Makes 5 servings; approximately ⅔ cup/serving
Prep. Time: 10 minutes
Chilling Time: 2–8 hours
1 cup whole grain quick oats, uncooked
6 ozs. fat-free vanilla yogurt, sweetened with low-calorie sweetener
1 cup skim milk
¼ cup honey
⅓ cup ground flaxseed
½ cup dried cherries, or dried cranberries
1 cup fresh, or frozen, blueberries
5 tsp. sliced almonds
1. Combine all ingredients except blueberries and almonds in bowl. Stir well.
2. Cover and refrigerate at least two hours (overnight is preferable).
3. Serve as is, first dividing blueberries among the 5 servings. Then top each serving with 1 tsp. sliced almonds.
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Per Serving |
| Calories 293, Kilojoules 1226, Protein 8 g, |
| Carbohydrates 55 g, Total Fat 5 g, Saturated Fat 0.5 g, |
| Monounsaturated Fat 1.5 g, Polyunsaturated Fat 3 g, |
| Cholesterol 1 mg, Sodium 51 mg, Fiber 7 g |
Tip: Leftover portion may be refrigerated for several days.
A Tip —
Try out a recipe you’ve never had before. It is fun to see the family react to it.
Swiss Oatmeal
Jean Shoner
York, PA
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Makes 4 servings
Prep. Time: 10 minutes
Standing Time: 5–10 minutes
1 cup rolled oats, uncooked
8 ozs. non-fat plain yogurt
¼ cup skim milk
2 tsp. sugar
1 small Granny Smith apple, unpeeled and chopped into bite-sized pieces
1 small banana, sliced into bite-sized pieces
2 Tbsp. raisins
2 Tbsp. dried currants
2 Tbsp. dried cherries
1. Mix oats, yogurt, milk, and sugar in a good-sized bowl. Allow to stand 5–10 minutes.
2. Stir in all the fruit and enjoy.
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Per Serving |
| Calories 212, Kilojoules 887, Protein 7 g, |
| Carbohydrates 42 g, Total Fat 2 g, Saturated Fat 0.3 g, |
| Monounsaturated Fat 0.5 g, Polyunsaturated Fat 1.2 g, |
| Cholesterol 1.5 mg, Sodium 58 mg, Fiber 4 g |
Tip: Change the varieties of fresh fruit to suit the season.
Lovina Baer
Conrath, WI
Edwina Stoltzfus
Narvon, PA
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Makes 8 servings
Prep. Time: 10 minutes
Baking Time: 30 minutes
1 Tbsp. canola oil
½ cup unsweetened applesauce
⅓ cup brown sugar
egg substitute equivalent to 2 eggs, or 4 egg whites
3 cups uncooked rolled oats
2 tsp. baking powder
1 tsp. cinnamon
1 cup skim milk
1. In a good-sized bowl, stir together oil, applesauce, sugar, and eggs.
2. Add dry ingredients and milk. Mix well.
3. Spray 9 × 13 baking pan generously with nonstick cooking spray. Spoon oatmeal mixture into pan.
4. Bake uncovered at 350° for 30 minutes.
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Per Serving |
| Calories 204, Kilojoules 854, Protein 8 g, |
| Carbohydrates 34 g, Total Fat 4 g, Saturated Fat 0.7 g, |
| Monounsaturated Fat 1.9 g, Polyunsaturated Fat 1.4 g, |
| Cholesterol 0.5 mg, Sodium 105 mg, Fiber 4 g |
Tip: You can mixed this in the evening and refrigerate it overnight. Just pop it in the oven first thing when you get up.
Breakfast Barley
Deborah Heatwole
Waynesboro, GA
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Makes 6 servings
Prep. Time: 5–10 minutes
Cooking Time: 30 minutes
Standing Time: 5–10 minutes
1½ cups uncooked pearl barley
3 cups water
1 tsp. canola oil
⅓ cup chopped walnuts, or pecans
½ cup raisins
½ tsp. salt
brown sugar, optional, not included in analyses
skim milk, optional, not included in analyses
1. Toast barley in dry heavy saucepan over medium heat about 5 minutes. Stir continually.
2. Carefully pour in 3 cups water, being careful not to steam yourself.
3. Reduce heat to a bare simmer. Cover and cook 20 minutes.
4. Meanwhile, lightly toast nuts in oil in another skillet or saucepan. Stir continually.
5. When barley finishes cooking, mix nuts, raisins, and salt into it, stirring well.
6. Cover and cook 5 minutes more.
7. Remove lid. Cover pan with a folded towel and then put lid back on.
8. Remove from heat. Let stand 5–10 minutes.
9. Serve with brown sugar and milk if you wish.
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Per Serving |
| Calories 257, Kilojoules 1075, Protein 5 g, |
| Carbohydrates 49 g, Total Fat 5 g, Saturated Fat 0.4 g, |
| Monounsaturated Fat 1.5 g, Polyunsaturated Fat 3.1 g, |
| Cholesterol 0 mg, Sodium 200 mg, Fiber 9 g |
Berry-Topped Wheat Germ Pancakes
Anne Nolt
Thompsontown, PA
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Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 15–20 minutes
1 cup whole wheat pastry flour
½ cup wheat germ
1 Tbsp. sugar
2 tsp. baking powder
¼ tsp. baking soda
¾ cup orange juice
¾ cup fat-free plain yogurt
2 Tbsp. canola oil
egg substitute equivalent to 1 large egg, or 2 egg whites
2 cups blueberries
1. In medium bowl, combine dry ingredients. Mix well.
2. In small bowl, combine orange juice, yogurt, oil, and egg. Blend well.
3. Add liquid ingredients to dry ingredients.
4. Add 2 cups blueberries.
5. Stir everything together gently, just until dry ingredients are moistened.
6. Pour batter by ¼ cupfuls onto hot, lightly greased griddle or into large skillet.
7. Turn when bubbles form on top.
8. Cook until second side is golden brown.
9. Serve with Blueberry Sauce.
Blueberry Sauce
¼ cup sugar
2 Tbsp. cornstarch
1 cup water
4 cups blueberries
1. In medium saucepan combine sugar and cornstarch. Gradually stir in water.
2. Add blueberries.
3. Bring to a boil over medium heat.
4. Boil 2 minutes, stirring constantly.
5. Remove from heat. Serve with pancakes.
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Per Serving |
| Calories 300, Kilojoules 1255, Protein 8 g, |
| Carbohydrates 58 g, Total Fat 5 g, Saturated Fat 0.5 g, |
| Monounsaturated Fat 3 g, Polyunsaturated Fat 1.5 g, |
| Cholesterol 0 mg, Sodium 175 mg, Fiber 7 g |
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Pumpkin and Ginger Pancakes
Christie Detamore-Hunsberger
Harrisonburg, VA
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Makes 12 pancakes, 2 pancakes per serving
Prep. Time: 10 minutes
Cooking Time: 15–20 minutes
1 cup whole wheat pastry flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. ground ginger
½ tsp. nutmeg
¾ cup pumpkin
¾ cup skim milk
½ cup plain non-fat yogurt
2 Tbsp. oil
1 large egg, beaten
1. In a mixing bowl, combine 6 dry ingredients.
2. Stir in 5 wet ingredients.
3. When well combined, drop by ¼ cupfuls onto griddle or into skillet.
4. Cook until bubbles form on top.
5. Flip. Cook until second side is golden brown.
Tip: These pancakes turn into a party if you serve them with ginger butter (please note that the butter ingredients are not included in the recipe’s nutritional analyses): ¼ cup (half a stick) softened butter, 1 tsp. candied or fresh ginger, 1 lb. powdered sugar. Stir together in a large bowl until smooth. (Add more ground ginger to the pancake batter itself for a more intense taste.)
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Multigrain Pancakes
Deborah Heatwole, Waynesboro, GA
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Makes 6 servings
Prep. Time: 5–10 minutes
Cooking Time: 10–15 minutes
1 cup whole wheat pastry flour
½ cup all-purpose flour
¼ cup cornmeal
¼ cup buckwheat flour
2 tsp. baking powder
¼ tsp. baking soda
egg substitute equivalent to 2 eggs, or 4 egg whites
1 Tbsp. canola oil
2 cups skim milk
1. In a good-sized bowl, mix together dry ingredients thoroughly.
2. Add egg substitute or whites, oil, and milk. Stir well to combine.
3. Cook by ¼ cupfuls on a non-stick or cast iron skillet sprayed with non-stick cooking spray.
4. When bubbles begin to form on pancakes, flip and brown other side.
5. Serve with maple syrup, honey, or your choice of toppings (not included in analyses).
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Per Serving |
| Calories 195, Kilojoules 816, Protein 9 g, |
| Carbohydrates 34 g, Total Fat 3 g, Saturated Fat 0.2 g, |
| Monounsaturated Fat 1.5 g, Polyunsaturated Fat 1.3 g, |
| Cholesterol 1.6 mg, Sodium 200 mg, Fiber 3 g |
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Oatmeal Waffles
Deborah Heatwole, Waynesboro, GA
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Makes 6 servings
Prep. Time: 5–10 minutes
Cooking Time: 3–5 minutes
1 cup whole wheat pastry flour
⅔ cup uncooked rolled, or quick, oats
⅓ cup cornmeal
2 tsp. baking powder
¼ tsp. baking soda
2 cups skim milk
1 Tbsp. canola oil
egg substitute equivalent to 2 eggs, or 4 egg whites, beaten
1. Combine dry ingredients in mixing bowl.
2. Stir in milk, oil, and beaten egg substitute or whites.
3. When batter is well blended, cook in waffle iron according to appliance instructions.
4. If you wish, serve with maple syrup, honey, or blueberry preserves (not included in analyses).
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Per Serving |
| Calories 192, Kilojoules 803, Protein 9 g, |
| Carbohydrates 33 g, Total Fat 3 g, Saturated Fat 0.3 g, |
| Monounsaturated Fat 1.7 g, Polyunsaturated Fat 1 g, |
| Cholesterol 1.6 mg, Sodium 200 mg, Fiber 3 g |
Carol Eberly, Harrisonburg, VA
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Makes 9 servings
Prep. Time: 15 minutes
Chilling Time: 8 hours, or overnight
Cooking Time: 20 minutes
12” long French, or sourdough, baguette
4 egg whites
1 cup fat-free soy milk
¼ tsp. nutmeg
1 tsp. vanilla
4 Tbsp. brown sugar, divided
¾ cup blueberries, coarsely chopped
1 Tbsp. canola oil
¼ cup chopped pecans, toasted, optional (not included in analyses)
1. Spray 9" square baking dish with cooking spray.
2. Cut 10 1"-thick slices from baguette. Arrange in baking dish.
3. In a large bowl, whisk egg whites until frothy.
4. Then whisk in milk, nutmeg, vanilla, and 2 tablespoons brown sugar.
5. Pour evenly over bread, turning slices to coat evenly.
6. Cover pan. Chill at least 8 hours or overnight, until liquid is absorbed by bread.
7. Preheat oven to 400°.
8. Drop blueberries evenly over bread.
9. In a small bowl, stir together 2 tablespoons brown sugar and oil, and pecans if you wish. Spoon evenly over bread.
10. Bake, uncovered, about 20 minutes, until liquid from blueberries is bubbling. Serve with pure maple syrup (not included in analyses) if you wish.
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Per Serving |
| Calories 146, Kilojoules 611, Protein 5 g, |
| Carbohydrates 25 g, Total Fat 3 g, Saturated Fat 0.5 g, |
| Monounsaturated Fat 1.5 g, Polyunsaturated Fat 1 g, |
| Cholesterol 0 mg, Sodium 259 mg, Fiber 1 |
Wholesome Granola
Natalia Showalter, Mt. Solon, VA
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Makes about 8 cups; ¼ cup per serving
Prep. Time: 10 minutes
Cooking Time: 45 minutes
4 cups uncooked rolled oats
⅔ cup oat bran
⅓ cup wheat germ
½ cup puffed whole wheat cereal
½ cup raw sunflower seeds
1 cup chopped pecans, or almonds
¼ cup flaxseed
⅓ cup brown sugar
½ tsp. cinnamon
½ cup honey, warmed
¼ cup canola oil
dried blueberries, optional*
dried cranberries, optional*
raisins, optional*
1. Combine dry ingredients in large bowl.
2. In a separate bowl, stir together warm honey and oil.
3. Pour honey and oil over dry mixture. Stir until coated.
4. Spread on lightly greased baking sheet.
5. Bake, uncovered, at 275° for 45 minutes, stirring every 12 minutes.
6. Remove from oven and allow to cool. The granola will likely stick to pan as it cooks. Just use a turner to loosen from pan.
7. If you wish, stir dried fruit into granola.
8. Store in containers with tightly-fitting lids to keep fresh. Place in freezer if you anticipate not eating it all in a week or two.
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Per Serving |
| Calories 122, Kilojoules 510, Protein 3 g, |
| Carbohydrates 17 g, Total Fat 5 g, Saturated Fat 0.6 g, |
| Monounsaturated Fat 2.4 g, Polyunsaturated Fat 2 g, |
| Cholesterol 0 mg, Sodium 1.5 mg, Fiber 2 g |
* Note: Optional ingredients are not included in the nutrient analyses.
Tip: If you wish to leave the nuts raw, add them to the granola after it has cooled.
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Peanut Butter Granola
Yvonne Kauffman Boettger, Harrisonburg, VA
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Makes 16 cups; ¼ cup per serving
Prep. Time: 15 minutes
Cooking Time: 37–38 minutes
1 cup honey
½ cup canola, or olive, oil
1 cup natural peanut butter, no salt added
½ tsp. salt
1 Tbsp. cinnamon
1 cup water
12 cups uncooked rolled oats
1 cup chopped pecans
1 cup cornmeal
1 cup ground flaxseed
1 cup wheat germ
1. Combine first 6 ingredients in microwave-safe bowl. Microwave on high 2–3 minutes.
2. Stir until peanut butter is melted.
3. Combine remaining ingredients in a large mixing bowl.
4. Add liquids and mix well.
5. Divide between two greased 9 × 13 baking pans.
6. Bake, uncovered, at 325° for 20 minutes.
7. Stir and bake, uncovered, another 15 minutes.
8. When completely cool, break up granola and store in containers with tight-fitting lids. Store in fridge or freezer.
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Per Serving |
| Calories 151, Kilojoules 632, Protein 4 g, |
| Carbohydrates 22 g, Total Fat 5 g, Saturated Fat 1 g, |
| Monounsaturated Fat 2.5 g, Polyunsaturated Fat 1.5 g, |
| Cholesterol 0 mg, Sodium 20 mg, Fiber 3 g |
Blueberry and Oatmeal Breakfast Cake
Jean Butzer
Batavia, NY
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Makes 8 servings
Prep. Time: 15 minutes
Baking Time: 25 minutes
1½ cups whole wheat pastry flour
¾ cup uncooked rolled oats
⅓ cup sugar
2 tsp. baking powder
¼ tsp. cinnamon, optional
¾ cup skim milk
2 Tbsp. canola oil
2 Tbsp. mashed banana, or unsweetened applesauce
egg substitute equivalent to 1 egg, or 2 egg whites
1 cup blueberries, fresh or frozen
1. Preheat oven to 400°. Spray 8” round baking pan with cooking spray.
2. Combine flour, oats, sugar, baking powder, and cinnamon if you wish, in medium-sized mixing bowl.
3. In 2-cup measure, mix milk, oil, mashed banana or applesauce, and egg.
4. Add wet ingredients to flour mixture. Stir until just moistened.
5. Gently fold in blueberries.
6. Spoon into baking pan.
7. Bake, uncovered, 20–25 minutes, or until tester inserted in center of cake comes out clean.
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Per Serving |
| Calories 211, Kilojoules 883, Protein 9 g, |
| Carbohydrates 33 g, Total Fat 5 g, Saturated Fat 0.5 g, |
| Monounsaturated Fat 2.5 g, Polyunsaturated Fat 2 g, |
| Cholesterol 1 mg, Sodium 125 mg, Fiber 4 g |
Mary Ann Lefever
Lancaster, PA
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Makes 12 cookies; 1 cookie/serving
Prep. Time: 15 minutes
Baking Time: 14–16 minutes, per baking sheet
1 large banana, mashed (about ½ cup)
½ cup chunky natural (unsalted and unsweetened) peanut butter, or regular chunky peanut butter
½ cup honey
1 tsp. vanilla
1 cup uncooked rolled oats
½ cup whole wheat pastry flour
¼ cup nonfat dry milk powder
2 tsp. ground cinnamon
¼ tsp. baking soda
1 cup dried cranberries, or raisins
1. Preheat oven to 350°. Lightly coat two baking sheets with non-stick cooking spray. Set aside.
2. In large bowl, stir together banana, peanut butter, honey, and vanilla.
3. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda.
4. Stir oat mixture into banana mixture until combined.
5. Stir in dried cranberries.
6. Using a ¼-cup measure, drop dough into mounds 3” apart on prepared baking sheets.
7. With a thick spatula dipped in water, flatten and spread each dough mound into a 2¾”-round, about ½” thick.
8. Bake, one sheet at a time, 14–16 minutes, or until cookies are lightly browned.
9. Transfer cookies to wire racks to cool completely.
10. Store in airtight container or re-sealable plastic bag for up to three days, or freeze for up to two months. Thaw before serving.
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Per Serving |
| Calories 203, Kilojoules 849, Protein 5 g, |
| Carbohydrates 35 g, Total Fat 5 g, Saturated Fat 1 g, |
| Monounsaturated Fat 2.5 g, Polyunsaturated Fat 1.5 g, |
| Cholesterol 0.3 mg, Sodium 92 mg, Fiber 3 g |
Dietitian’s tip: Scaling a recipe—changing the number of servings—isn’t as simple as it sounds. Some recipes, such as casseroles, soups, and stews, usually lend themselves to simply increasing or decreasing the main ingredients (adjust seasonings to taste). Other recipes don’t. For example, baked goods may not turn out well if doubled or tripled. If you’re increasing a recipe and lack time to experiment, make several individual batches. This way you end up with the amount you need based on the original recipe.
A Tip —
I always keep 1-cup measuring cups in my flour canister. That way I can reach in and measure what I need from that one cup.
