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Breakfast - Brunch

View Our Alphabetical Recipe Index for Breakfast - Brunch
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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.

Use whatever cheese you prefer for this fabulous, easy crowd-pleasing brunch dish. It is broiled at the last minute to puff up the eggs and make the cheese bubble. Serve it in a huge skillet right at the table. 

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.

I can't stop fiddling with cornbread and this one is over the top delicious. A little sweet milk for flavor, some sour cream and some buttermilk for the extra acid and th extra rise it affords. Stone ground cornmeal is best – the rest is like yellow sawdust. Make this in a graniteware pie pan to authenticate Americana corn bread baking or use a 10 inch cast iron skillet (The Lodge, America's best know cast iron cookware makers offer the best cast iron skillets(a square one is another good choice for cornbread). Nowadays The Lodge cast iron classics come pre-seasoned – for the prettiest cornbread ever, check out www.Lodgemfg.com)

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.

I’ve always been skeptical of how just four main things: cream, flour, salt and sugar could possible result in a lofty, crusty and deeply satisfying baking powder biscuits. Surely you need butter to make great biscuits. Nonetheless this recipe, made with a goodly amount of fresh, dairy-fat delicious whipping cream makes astoundingly great biscuits and all you do is stir them. Take note of my special trick to make them one-step more buttery. Tuck an omelette into one of these for a marvellous breakfast sandwich with homemade pedigree.


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