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Breakfast - Brunch

View Our Alphabetical Recipe Index for Breakfast - Brunch
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Biscuits, chili, and this egg and tortilla entrée would be perfect. To make this an egg white South Western Tortilla Omelet, use 10 egg whites and three whole eggs instead. If you slow bake it in the oven, it will become a South Western Frittata.

Greek spinach and cheese pie.

Spelt is one of those highly nutritious ancient wheats. People with gluten sensitivity sometimes find it easier to digest but for anyone seeking added food value in their favourite bagel, this is a perfect recipe. These are crusty, chewy, moist and full of flavour, and heart-healthy affairs. There is just enough whole-wheat and spelt to be extra-healthy and enough unbleached white bread flour to ensure the bagels are not dry. A little ground flaxseed is on the inside and flaxseed and sesame seeds coat the outside. Easy to make, these bagels also freeze well and bread machines do a super job making the dough. I make dough batches, (having the bread machine mix a batch whilst I am simmering and baking the first batch of bagel dough). Health food stores sell malt powder or you can use some malt syrup (health food stores or beer-brewing stores should stock it). By the way, if you can find it, the newer White Spelt flour makes sublime bagels.

Great as a side dish or a buffet selection.

Meet You in St. Louis? This is heaven, pure and simple - at least, if you are keen on chewy/pastry coffeecakes with a sludge of butter and sugar.  This is one of my own personal favorite recipes because nothing beats buttery pastry, with a sweet chewy filling. It's a yeasty, sweet coffecake/bread base, topped with a caramelized, gooey delight. There is nothing else quite like it in unique taste, texture and appearance and it always brings raves. Apparently every pastry shop, bakery, and supermarket in St. Louis offers this cake but outside St. Louis, I would wager it is pretty unique. In a pinch, use frozen bread dough to make this recipe quick and easier.

Apples, raisins and dried cherries, along with a hot toffee sauce, make this bread pudding cake an easy delight. It is comfort food at its finest hour. Bake it, slice it and serve with the addictive sauce for a surprisingly decadent cake. You can use leftover challah or croissants for this recipe. This test cake went to a local writer's meeting for their Christmas party where it caused a stir sans proper punctuation. I serve it for non occasions too...which make those times into occasions.

Goodbye plain old flapjacks, hello Paris bistro. These are part white flour, part rustic buckwheat crepes, filled with tart-sweet new strawberries and annointed with warm maple syrup.

A local bakery puts out samples of their newest creations each week. Premier Moisson in Montreal is a great bakery chain, offering French style breads with American efficiency. Most of their breads are good but this one was excellent. It is so simple but each bite of olive oil graced bread, topped with fresh summer tomatoes, big fat, pitted black olives, and slivers of onion is unbelievably, surprisingly incredible. Don’t make the mistake of thinking simple is not exciting. This bread is. It makes two small rounds.

I would serve this with salad or many cold salads, grilled chicken or salmon, or with hunks of different cheeses and slivers of procuitto or the spiciest, thinnest imported salami available.

 

Sun Tea is the old reliable of ice teas. You slow seep tea bags in a bottle of water and let the sun do it’s work. A few hours later, you have a mellow tea that you sweeten with sugar or honey, add a few lemons, pour over ice and you’ll all set. A Panama hat and a hammock is all you need. This doesn’t keep as well as boiling-water brewed tea but it’s also always gone in a day or two – such is the nature of a good quencher.

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