Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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Sometimes you feel like a bundt; sometimes you don’t. This is a super recipe when you want a moist, golden cake with a river of spice going through it and prefer a nice, hunk, versus a pretty wedge. This is equally good with the raspberries or not (or with blueberries)
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.
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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.