Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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A lovely combination. A little brie never hurt anyone, and eggs have been much maligned of late. Enjoy.
I like my muffins rustic no matter what and I see them as carriers for nutrition. So I don’t mind scaling back on fat to make a muffin that is ‘skinnier’ and a storehouse of nutritional goodies. But taste is the first criterion. This muffin has it all! You can try this using Splenda if you want to avoid the sugar. You can can also substitute ½ cup of the white flour for white spelt or kamut flour. It will make for a heavier muffin but benefits from the ancient grains.
Unique and delicious. This makes a few medium pizzas or one company sized, large one, that is topped with cream cheese, lox, olives and onions. It is good warm or cold and a great Chanukah brunch dish you can make ahead and bake just before everyone arrives.
The Brennan family, like many landmark New Orlean restaurants has vowed to stay open and continue their family’s restaurant legacy. This is a coffeecake such as they serve at Commander’s Palace. It is rich, buttery and typical of our favorite American style sour cream coffeecakes. Serve with www.ThanksgivingCoffee laced with a dash of chicory. This is a sumptuous, golden, moist sour cream coffeecake to beat the band. If you collect sour cream coffeecakes, you have to try this one.
These are wonderful with white all-purpose, unbleached flour but you can also toss in some white whole-wheat or the new, ‘white’ spelt, for a sweeter, nuttier taste and added grainy goodness.
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.
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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.