Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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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.
Everyone needs something easy, fruity, and a good keeping cake. This one works with any pie fillin but blueberry makes for a fabulous tasting and good looking cake. The crumb topping is just the perfect final touch.
Usually we think of apples when we think of an old-fashioned crisp but ripe, sweet autumn pears are wondrous in this dish. Just use rip flavorful pears such as Bosc or Anjou or a combination of a few pear varieties. A touch of cranberries brings some added to colour and a light touch of spice makes this a portrait in sensuous fall flavors.
Shortcake by any other name, in any guise. This is so good; no wonder some 2500 people have downloaded this favourite BB recipe. Berries and a coating of Swiss chocolate on a buttery scone, aka rich, buttery shortcake base. This recipe is the bomb which explains why it is downloaded constantly. It has shades of country fair crossed with Black Forest Cake - Nothing but nothing is as fresh, decadent, and easy or crowd-pleasing as this cake.
BĂ©chamel, 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 gone but the taste of this dish lingers on.
3 Great Recipes, One Great Price $1.99. Enjoy this special holiday offernig of an Apple Dessert Collection from Marcy Goldman's BetterBakning.com. This trio of showstopping gourmet apple recipes for your Thanksgiving table includes a fragrant Applesauce Sour Cream Pound Cake, warm, New England Apple Cider Doughnuts to enjoy by the fire and a lusicous Apple Cinnamon and Vanilla Crostata Tart. For a limited time, all three recipes for one price, $1.99!
Golden egg bread, coconut, golden raisins, cream and tart cherry sauce in a heart-warming autumn dessert, diner style with cornucopia flair.
Pecan or pumpkin biscuits would also be good here or thrown in a handful of toasted chopped pecans but plain, buttery baking biscuits in this pumpkin pie custard setting are divine.
Gilding the lily – sure, but why not? A little sweet milk for flavor, some sour cream for additional dairy fat (it’s not a dirty word, shame on you) and some buttermilk for the extra acid and 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)
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Two English inventions (scones and nippy dry mustard such as Coleman's) come together quite nicely. Don't spare the cheese - measure a bit more and it's fine and don't spare the quality either. Opt for a flavorful, strong orange Cheddar. These scones are lofty, golden-crusted and buttery - pure heaven. Perfect with a good cuppa Breakfast tea or a fine Assam.