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Breakfast - Brunch

View Our Alphabetical Recipe Index for Breakfast - Brunch
Find a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.)



No oats, no sesame seeds but still, a delicious Passover granola. If you don’t have farfel, use the equivalent in broken up egg and plain matzoh. This is good if you want a cereal and milk or yogurt topping during Passover and it's a nice reprieve from Matzoh Brie (as if you need one!)

A make ahead, refreshing and pretty to boot. Everything is chopped, layered and waits to be tossed. Serve this in a huge glass trifle dish for visual drama.

A tender vanilla scone is topped with the best and thickest apricot preserves you can find and a dollop of sweetened cream cheese batter. Rich but formed in small scones for just a few decadent bites. Even though these are scones, they taste like a collision of peach Danish and New York cheesecake.

Beet juice turns these pretty in pink. Wonderful Easter eggs or diner-style pickled eggs. Pack ‘em in a large Mason jar or garage sale crock.

Your own pie shell or store-bought, a bit of spice, cheese, tomatoes and cream and voila! Pizza flavor with French sophistication. This is a brown bag gourmet treat or a fall brunch, hospitality dish. The taste says pizza; the presentation says, you genius you. Feel free to toss in some finely diced pepperoni for a pepperoni and cheese version of this fabulous appetizer or main dish.

I am almost a good preserver/jammer as I am a baker. Ok – I am outstanding. Most people who preserve get good at it – it comes with the territory as does creating your own special fruit combinations. I love plum jam but like a bit of oomph as provided by a handful of raspberries thrown in. This jam is ambrosial, deep crimson and sublime on toasted bagels or English muffins.


There are a few recipes for this on the net and one in Secrets of a Jewish Baker by George Greenstein. The main elements are the same: potatoes, flour, yeast, eggs, and oil but the proportions differ substantially. I distilled this recipe down from all those I researched. To say this is outstanding, foodwise, is to say that the Mona Lisa is passing fair, as far as dabbling with oils go. This tastes like a potato latke, cuts like a quiche, and is a side dish wanting to go center stage. This is great hot, warm, or cold. Slather it with sour cream, or serve a thin wedge with a green salad and a BBQ chicken or grilled rib eye steak.

A herb filled, mouth-wateringly tender tart is home to a zesty filling. This is as sophisticated as you expect from quiche but as fun and flavorful as a pizza.

A pull-apart yeasted coffee cake that is a classic. Make the dough in the bread machine and finish up by hand.  Basically, balls of dough are dipped in butter and sugar before being piled up in a pan. They rise, they fuse, they baked into a little bit of heaven.

There’s just a bit of spice in these unbelievably tender, crisp, light, simply amazing pancakes. If the beautiful golden hue doesn’t seduce you, the flavour will be your undoing. One of the best recipes to come out of my test kitchen in…..days.

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