Breakfast - Brunch

These are tender and delicate and bursting with blueberries in every bite. These are really miniature coffee cakes actually. You can make these oversized, or spoon them out as muffin tops but they present, and bake up especially nicely in this version of a mini loaves or ‘baby cake’. Wilton also sells mini-Bundt pans that would work (but result in fewer cakes overall).

This dessert cuts like a cake, tastes like pastry, is pretty as a tart, and is easy as pie. The pastry, because it has baking powder in it, tastes like a hybrid of pastry and cake. The filling is a hybrid between cheesecake and custard pie. I know - too much talk. Just make it, taste it, enjoy the raves.

As good as they sound. Prepare the sweet, yeasted dough for Hanukkah Jelly Doughnuts. These are sumptuous as only homemade doughnuts can be.

In Quebec, we have some of the finest buckwheat flour in the world. But buckwheat is easy to find almost anywhere and makes for the most flavorful and nutritious pancakes around. Batter up! If you have any malt powder on hand, add 1-2 teaspoon for another level in taste.

These are big ‘n hefty, crusty scones – with tender cake-like interiors. An oversized ice-cream scoop is all you need to plunk these down on a baking sheet. Then see them rise better than your expectationsYou can also sub the strawberries for currants if you are in a dried fruit sort of mood and want a totally different scone experience.

Warm butterscotch sauce annoints brioche (ok, challah, white bread or old croissants will do) bread-pudding. You have sweet and buttery along with bits of bright red, tartness – no wonder they call it Thanksgiving. This dessert is something to be grateful for. Warm, it’s bistro-dessert decadence. Cold, in squares? It’s indescribably addictive. I suppose you could add butterscotch chips to this or pecans but I like it as it is: pure and sweet.