Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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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 waffles or shown here, 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 and that says a lot.
Serve a basket of these at your next turkey dinner, or as a dessert, with homemade apple sauce or vanilla custard. Or use these as the basis of a breakfast sandwich with turkey sausage, egg and cheese. A great tail-gate snack would be these, split, smeared with Dijon mustard and filled with a few slices of smoked turkey. You can also use pureed sweet potatoes for these amazing biscuits.
I think anytime is the right time for a soda bread, especially one with the goodness of pumpkin and spice. This recipe is easy and quick and you wind up with a gorgeous-hued giant rustic bread, fragrant with spice and bursting with plump raisins. Fresh or toasted, this is a soda bread that hits one out of the park.
A comfort food classic that is so good you'll want these both weekend days, causing you to wonder if like Bill Murray of Ground Hog Day movie fame, you're living the same breakfast twice? Worst things can happen. Pancakes or waffles are just the thing for a brunch or a lazy morning. For a sweet milk pancake, use regular milk and forget the baking soda. I also add a touch of corn flour and malt to this recipe but if you don't have either - they're still delicious.
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This makes a unique loaf style quiche that is quite tasty. Not your regular "ladies who lunch" fare. Serve it hot, warm or cold, with a homemade or store-bought salsa.