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Breakfast - Brunch

View Our Alphabetical Recipe Index for Breakfast - Brunch
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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.

A seasoned crepe pan, or non-stick frypan is a must. This cake is really just a buttery stack of crepes, sandwiched together with layers of crème legere ( a classic French pastry concoction of custard and whipped cream which is the best of both worlds). Perfect fare for Mardi Gras, Valentine’s Day or anytime you want a fussy (but easy cake).

Bechamel, Parmesan, Gruyere and Black Forest Ham or Turkey, all stacked high between tender crepes. Bake it in the oven, cut in wedges to serve. A signature brunch dish. There are many renditions of this dish but this is an amalgamation of the one I had growing up at a ski restaurant in the Quebec Laurentiens. The restaurant is long gone but the taste of this dish lingers on - It's a great hospitality casserole, especially during the fall/winter holidays.

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.

What is a quintessential spring-summer dessert? Bread pudding with scarlet overtones of seasonal fruit!

This lovely pink lemonade is an elixir like no other. It makes a strawberry rhubarb concentrate that keeps refrigerated. Just add sparking water and ice, to taste. A perfect beverage for tea parties or spring/summer weddings.

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