Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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Is this a scone in a loaf or an unusual quick bread? This is wonderful fresh or toasted. It is not quite cake; not quite a bread â€“ somewhere inbetween. If you can, use Californian dried apricots.
This recipe has some 800 hits - it's a winer.
What could be better than a beautiful apple crisp, spruced up with creamy Baily’s Irish Cream or O’Casey’s Irish Cream. This brings this homey dessert to a new level.
If you can get hold of some White Lily flour, that would make even more exceptional biscuits.
Bakers in the city of Bath, England were the first to make these sweet buns famous. These are tender, sweet, and spicy little affairs buns, with a bit of dried fruit and characteristically finished with coarse sugar. (This sugar looks like pretzel salt and you can try Sweet Celebrations or King Arthur Flour). If you can't get coarse sugar, crush up sugar cubes and dust the tops of these treats with the crumbled cube sugar.
A light, sweet and buttery, easy yeast pastry dough that looks European gorgeous and isn't detained by a trans Atlantic flight stall. All you add is a touch of sugar, a smidge of butter, top with diced apricots and wow! If this is Tuesday, this must be Belgium all right. This is delicate, easy, and tastes like someone flew it in from a European bakery before you got up this morning. It is one for the books. It is sophisticated but as easy as brownies, and just nice to do something different but pleasing.
These are extraordinary waffles (now inducted in my new cookbook, When Bakers Cook, 2013) Make the batter an hour ahead or preferably overnight to have waffles the next morning. These bake up deep golden, buttery and with crisp exteriors featuring a soft, almost pudding-like interior. Great with maple syrup or topped with whipped cream, or ice-cream and fresh strawberries. Waffles are special so make sure you invest in a waffle maker that lasts a lifetime and is only as pretty as it is high-performing. The BB Test kitchen relies on our All Clad Waffle maker, www.All-Clad.com
A mellow and classic banana bread with just enough sweetness, moistness and warm banana flavour to make it a blue-ribbon winner. The best banana breads feature extremely ripe bananas that are fork-mashed (not pureed bananas; a potato masher is actually better than a fork). Buttermilk is sublime in this recipe but you can swop in cola, coffee or orange juice - whatever you have on hand.
This handy scratch mix tastes terrific and delivers a wallop of breakfast nutrition. Pack up some extra mix in a pretty jar and you have a instant housewarming gift - don't forget to include the recipe. Although the recipe calls for some seemingly exotic ingredients (malt powder) the final result is a perfectly balanced pancake and waffle mix that a Vermont Bed and Breakfast would be proud to serve. Incidentally, malt seems to be the secret ingredient of the commercial pancake and waffle makers.
This is a sumptuous, golden, moist sour cream coffeecake to beat the band. If you collect sour cream coffeecakes, you have to try this one.
Use a huge angel food cake pan.
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You can use pre-cooked lasagna or par boil regular lasagna. If you can find a more ambrosial tasting lasagna, please share it. It is lite, has an additive garlic bechamel going on, and makes use of surplus zucchini. This is sumptuous and despite the steps it takes: easy; despite the rich flavor – it is also somewhat lower fat. Using zucchini thus saves you from one more zucchini bread. Spinach can also be used in this recipe with the zucchini or instead of (steam, drain and chop it fine).