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What do you get when you cross a muffin with a scone? Scuffins! Big, beautiful crusty scones/muffin hybrids, crisp, pastry outsides with cake-like interiors and a cache of raspberry preserves. Whipping cream makes them high-rising and the cache of raspberries are a nice surprise.
This clssic Danish dough makes any sort of Danish you want. It is a superlative (and easy) real, butter, real Danish Dough – the sort delis and bakeries used to make. As family bakeries bit the dust and/or bakers started scrimping and the buttery (and best) part of Danish began to disappear, the need to make it yourself became clear. This is so outstanding. Why? It tastes like the real McCoy(stein), the dough is supple and a pleasure to work with, the taste is incomparable; the fine delicate/bready pastry is addictive. You can fill this with the sweetened cheese filling called for here or make it with chocolate or cinnamon smear, or prune or apricot filling. (Recipes for the Chocolate or Cinnamon Smear Danish are in the Complete Recipe Archives; prune or apricot fillings also in the archives or you can opt for a quality prepared filling). Aside from this amazing dough, real bakery style Danish calls for a brushing or two of syrup (it’s included in this recipe) as well as (but this part is optional), apricot glaze. This makes the not-too-sweet pastry just a touch sweeter but also keeps it fresher longer and offers that stickiness you are going to have to lick off your hands once the Danish is a memory. I make batches of this dough and freeze it – which you can do or freeze the whole pastry (a large one or smaller ones) and let it rise in the fridge and bake it fresh for a brunch, breakfast or coffee klatch the next day. If you wonder if real Danish is hard to do, don't. It's easy. If you wonder why do it? Because...where are you going to find real Danish, with real butter, anywhere, anymore. Baker's cheese is also called hoop cheese, dry cottage cheese, old-fashioned cottage cheese. If you cannot find it, use ricotta cheese well drained (overnight, cheesecloth/strainer deal).
Red Velvet Cake done up in a waffle dress – just in time for breakfast, brunch or as a fabulous dessert. I serve this just as often with strawberries, ice-cream and fudge sauce as I do cream cheese drizzle. What’s nice about this recipe aside from it being high concept baking, is that it uses more chocolate flavor than the usual red velvet recipe to get a rich chocolate-y taste. These are also sublime as Red Velvet Pancakes.
Yes, that old chestnut -that recipe that is everywhere and that they tell you you can bake a bit of it each day, ultimately holding the batter for 6 weeks. Ummm, no thank you. The notion of raw eggs handing around has no appeal not to mention, 6 weeks in a cold, wet environment tries the patience of even Clabber Girl's outstanding baking powder. But that stuff notwithstanding, you know –these are rather good. Bake it the whole batch (double the recipe if you want), and freeze the muffins. These have been respun with a touch of honey and banana chunks. You could even use half peanut butter to replace the oil.
This is a new spin on something old but still ambrosial - stewed rhubarb with extra perks. Rhubarb marries well with oranges (who also do their best to tint the rhubarb a deep rose colour) but any oranges you have on hand are just as perfect.
Rhubarb is a favorite food of mine but now it's finding mainstream fans. Blood oranges seem to be the kiwi of the 21st Century. Together, they are a perfect union. This is a new spin on something old but ambrosial: stewed rhubarb of oven compote. Rhubarb marries well with sweet blood oranges (who also do their best to tint the rhubarb a deep rose colour). A touch of brown and white sugar and pomegranate molasses (honey is a fine substitute) make this rustic and sophisticated all at once. Serve over ice-cream, pound cake, with scones, or on with yogurt or Scottish oatmeal for a sweet, tart banquet. I tend to slice two of the blood oranges called for and grind up the last one but just slicing all three is fine.
Also known as Rumanian cottage cheese corn meal kugel. A great dish for lunch or brunch. Can be served hot or cold. This tastes like a giant, golden blintz.
This is the most flavourful banana muffin I know. It also features huge, umbrella sprawled tops, and is flecked with toasted sweet walnuts throughout. I also sometimes, use part flax seeds and part walnuts. These freeze like a dream and look gourmet but homemade in taste. This makes 18 muffins so feel free to half the recipe.
This from the Serendipity Parties cookbook, Rizzoli, Universe Publishing, 2008 and is by Stephen Bruce. Russian Tea is a recipe you see around and no one knows where it comes from. It is a lovely spiced, orange and black tea brew.
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What I love about these rustic scones is they are they are very pure of taste – there's no chocolate chips, chunks of Snickers, no vanilla extra or hunks of candied ginger - there's just amazing taste and texture from the basic (but choice) ingredients. This is the real deal, old-fashioned baking, with a not-too-sweet, satisfying wholesome taste.