Breakfast board

Ingredients 1 cup (250 ml) unsalted butter 1 cup (250 ml) Kraft Crunchy Peanut Butter 1 cup (250 ml) white sugar 1 cup (250 ml) packed brown sugar 2 eggs 2½ cups (750 ml) sifted flower 1 tsp. (5 ml) baking powder ½ tsp. (2.5 ml) salt 1½ tsp. (7.5ml) baking soda Directions In a bowl, cream together butter, Kraft Crunchy Peanut Butter, white sugar and brown sugar until smooth and fluffy. Scrape down sides of bowl as needed. Mix the dry ingredients together and set aside. Once the Kraft peanut butter mixture is creamy, reduce the speed and add the eggs one at a time. Slowly add in the dry ingredients. Shape into cookies and press down with the back of a fork. Cook in the oven at 375°F (190°C) for about 10 minutes.

Ingredients 2 ¾ (680 ml) cups all-purpose flour, sifted 2 tsp (10 ml) baking soda 2 tsp (10 ml) ground cinnamon 1 ½ tsp (8 ml) ground ginger 1 ½ tsp (8 ml) ground cloves ½ tsp (3 ml) salt 1 cup (250 ml) butter, softened 1 egg 1 cup (250 ml) brown sugar, packed ¼ cup (60 ml) molasses Preparation In a large bowl, add sifted flour, baking soda, cinnamon, ginger, cloves and salt. Mix well and set aside. In a separate bowl, cream the butter. Add the egg, brown sugar and molasses. Mix to a smooth paste. Slowly add the dry ingredients to the wet ingredients. Mix well. Cover and refrigerate the cookie dough for one hour. Preheat oven to 350°F (175˚C). On a floured surface, roll out the dough to a thickness of ¼ inch (6 mm). Cut out cookies in desired shape using a cookie cutter and place on a baking sheet lined with parchment paper. Bake 10 to 12 minutes or until the cookies are firm. Baking time will vary depending on dough thickness. Allow to cool and decorate as desired. Makes: 48 medium-sized cookies.

Ingredients 2 cups (500 ml) butter 2 cups (500 ml) white sugar 2 eggs 4 tsp (20 ml) vanilla extract 5 1/3 cups (1325 ml) sifted all-purpose flour 1 tsp (5 ml) baking powder ½ tsp (3 ml)  salt 1 cup (250 ml) candied fruit Optional: chocolate chips or nuts   Preparation In a large bowl, cream butter with electric mixer. Add sugar, little by little, until blended. Add eggs and vanilla. Mix well. In another bowl, mix flour, baking powder, salt and candied fruit (add chocolate chips or nuts also, if using). Add this mixture to the sugar mixture and stir until blended. Divide batter into 3 equal parts, shape into logs and wrap in wax paper. Refrigerate for at least 3 hours (logs can also be frozen for several weeks before baking). Before baking, slice logs into 5-mm pieces and place on cookie sheet lined with parchment paper. Preheat oven to 375°F (190°C) and bake until cookies are golden (about 10-12 minutes). Click here to learn how to make this gift wrapping.

Servings: 2 servings Ingredients: 1 1/3 cups (200 g) Plain Cora Crêpe Mix 1 1/3 cups (325 ml) milk (or plant-based beverage) Garnish: Fresh fruit Slivered almonds Chocolate for melting Maple syrup Honey Preparation: Lightly oil a non-stick pan and heat over medium-high. Vigorously whisk the crêpe mix and milk (or plant-based beverage) together in a bowl until smooth. Using a squeeze bottle, cover the entire surface of the pan in thin zigzag lines of batter. Cook until the lines lift away easily. Turn over using a spatula. Leave for a few seconds to finish cooking. Garnish as desired. Bon appétit!

Servings: 8 crêpes (24 crêpe wheels) Ingredients: 11/3 cups (200 g) plain Cora crêpe mix 11/3 cups (325 ml) milk (or plant-based beverage) 2 cups (500 ml) Nutella-type spread Decorative sprinkles 4-inch wooden skewers   Preparation: To make 8 crêpes, place the Cora crêpe mix and milk in a bowl. Whisk together vigorously until batter is smooth and consistent. Lightly oil a non-stick pan and heat over medium high. Add 1/4 cup (60 ml) of the batter to the centre of the pan and rotate the pan to spread the batter uniformly over the surface. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan. Repeat Steps 2 and 3 with the remaining batter. Spread ¼ cup (60 ml) of the Nutella-type spread over each crêpe, making sure to cover the entire surface.  Take a crêpe and “stack” it on top of another vertically so they overlap halfway, like 2 linked rings. Starting at the bottom, tightly roll up the crêpe. Repeat the procedure with the remaining crêpes. Cover the four crêpe rolls in plastic wrap and place in the freezer for two hours. Remove the plastic wrap from the frozen crêpes and cut each one into 6 equal pieces. Stick a skewer into each piece like a pinwheel. Using a knife, spread a little more of the spread on the outside of the crêpe wheels and roll in the sprinkles to coat. Bon appétit!

Servings: 7 to 8 muffins Ingredients: 1 cup (200 g) Cora Waffle & Pancake Mix 1 cup (250 ml) water 2 tbsp. (30 ml) melted butter or vegetable oil 7 to 8 marshmallow cookies Garnish: chocolate chips in sufficient quantity Preparation: Place rack in centre of oven. Preheat oven to 400°F (204°C). Spray a silicone muffin mould with cooking spray. Vigorously whisk the waffle and pancake mix and water together. Add the butter or oil and continue whisking until smooth. Using a spoon, place about 2 tbsp. (30 ml) of the batter into each mould. Add a marshmallow cookie on top, pressing it gently into the batter. Add another 2 tbsp. (30 ml) of the batter on top of the cookie. Garnish with chocolate chips as desired. Bake for 10 minutes or until a toothpick inserted into a muffin comes out clean. Allow to cool completely and carefully remove from moulds. Bon appétit!

Servings: 5 pizza crêpes Ingredients: 1 1/3 cups (200 g) Plain Cora Crêpe Mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 2/3 cups (150 ml) pizza sauce About 25 1-inch-round pepperoni slices 1½ cups (400 ml) shredded mozzarella cheese Garnish: none Preparation: Lightly oil a non-stick pan and heat over medium high. Vigorously whisk the crêpe mix and milk (or plant-based beverage) together in a bowl until smooth. Add 1/3 cup (80 ml) of the batter to the centre of the pan and rotate the pan to spread the batter uniformly over the surface. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan. Repeat steps 3 and 4 with the remaining batter. On a work surface, spread 2 tbsp. (30 ml) of pizza sauce on a crêpe. Add 5 pepperoni slices in a vertical line in the centre. Place some mozzarella cheese over the entire surface of the crêpe. Bring both sides of the crêpe towards the centre so that the sides touch but don’t overlap. Next, fold the bottom upwards to the top edge. Repeat Steps 6 to 8 with the other crêpes. Grill as desired. Bon appétit!                    

Ingredients: 1 cup (200 g) Cora Waffle & Pancake Mix 1 cup (250 ml) water 2 tbsp. (30 ml) melted butter or vegetable oil Strawberries in sufficient quantity, cut into slices 6 mm–8 mm thick Garnish: none Preparation: Preheat a lightly oiled non-stick pan on medium high. Vigorously whisk the waffle and pancake mix and water together. Add the butter or oil and combine until smooth. Using a fork, dip the strawberries in the mixture, ensuring they’re nicely coated. Place in the pan. Flip the strawberries over using a spatula when top is slightly moist and the edges begin to set. Continue to cook until golden. Repeat Steps 3 and 4 with the remaining strawberries and batter. Serve on a plate and garnish as desired. Bon appétit!

Servings: 6 pancakes Ingredients: 1 cup (200 g) Cora Waffle & Pancake Mix 1 cup (250 ml) water 2 tbsp. (30 ml) melted butter or vegetable oil 2 strawberries, cut into slices 6 mm–8 mm thick 16–20 blueberries 1 kiwi, cut into 6 slices 6 mm–8 mm thick Garnish:  none Preparation: Preheat a lightly oiled non-stick pan on medium high. Vigorously whisk the pancake mix and water together. Add the butter or oil and combine until smooth. Add about ¼ cup (60 ml) of the batter to the pan. Top with a mix of fruit. Flip over when top is slightly moist. Cook until the pancake is golden brown. Repeat Steps 3 and 4 with the remaining batter, topping with some fruit before flipping. Serve 3 pancakes on a plate. Bon appétit!

Servings: 6 waffles Equipment: 4” mini waffle maker 6 wooden popsicle sticks Ingredients: 1 cup (200 g) Cora Waffle & Pancake Mix 1 cup (250 ml) water 2 tbsp.  (30 ml) melted butter or vegetable oil 600 g chocolate (70% cocoa minimum) Garnish: chopped peanuts Preparation: Preheat a lightly oiled waffle maker. Vigorously whisk the waffle mix and water together. Add the butter or oil and combine until smooth. Pour ¼ cup (60 ml) of the batter onto the waffle maker. Place a popsicle stick in the batter, ensuring that at least the top of the stick is covered. Cook until the waffle is golden brown. Repeat Steps 3 and 4 with the remaining batter. Melt the chocolate in the microwave or a bain-marie. Place it in a container deep and wide enough for dipping. On one side of each waffle, brush two-thirds of the surface with peanut butter. On the other side, brush two-thirds of the surface with raspberry jam. Dip the waffles in the chocolate, letting the excess drip off. Next, dip the waffles in the chopped peanuts. Place finished waffles on a parchment-lined plate and allow to chill in the fridge for 15 minutes. Bon appétit!

Donut glaze Ingredients: 1½ cups (375 ml) icing sugar ¼ cup (60 ml) corn syrup ¼ cup (60 ml) warm water 1 tbsp. (15 ml) unsalted butter, melted 2 tsp. (10 ml) white vanilla extract Preparation: Mix all the ingredients in a bowl until smooth. Pancake donuts Servings: 6 donuts Ingredients: 1 cup (200 g) Cora Buttermilk Waffle & Pancake Mix 1 cup (250 ml) water 2 tbsp. (30 ml) melted butter or vegetable oil Donut glaze Garnish: enough candy decorations Preparation: Place rack in centre of the oven. Preheat oven to 350°F. Spray silicone donut pan with cooking spray. Vigorously whisk the waffle & pancake mix and water together. Add the butter or oil and continue whisking until smooth. Using an ice-cream scoop, place about ¼ cup (60 ml) of the batter into the moulds and bake for 25 minutes, or until a toothpick inserted into a donut comes out clean. Allow to cool completely before carefully removing donuts from pan. Dip the donuts one by one into the glaze and then into the candy decorations. Bon appétit!

Servings: 2 BLT sandwiches Equipment: 4 in. mini waffle maker Ingredients: 1 cup (200 g) Cora Waffle & Pancake Mix 1 cup (250 ml) water 2 tbsp. (30 ml) melted butter or vegetable oil 2 tbsp. (60 ml) mayonnaise 4 cooked bacon strips 4 tomato slices 2 leaf lettuce leaves Garnish: None Preparation: 1- Preheat lightly oiled waffle maker. 2- Vigorously whisk the mix and water together. Add the butter or oil and mix until batter is smooth. 3- Pour 1/4 cup (60 ml) of batter onto waffle maker. 4- Cook until waffle is golden brown. Repeat to make 3 more waffles. 5- To assemble each sandwich, take 2 waffles and drizzle a quarter of the mayonnaise on each one in a zigzag pattern. 6- On one waffle, add 2 bacon slices, 2 tomato slices and 1 lettuce leaf in that order. 7- Place the other waffle on top to close the sandwich. Bon appétit!