Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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Buttermilk and sour cream make these exceptionally tender
These are just the thing for breakfast, brunch or to tuck under a hot batch of Southern fried chicken. Brown sugar, maple, toasted pecans and a bit of buttermilk make these waffles a symphony of flavour. Top them with fried chicken and warm maple syrup for a ‘diner’s and drive-in’ feast.
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.
These are restaurant (think IHOP) style pancakes. They are tender but hearty and probably the best pancakes you will ever make. I am already working on a multi-grain version but these are holiday makers. They positively shriek: we are on vacation!!! The malt powder is another trick in this recipe and the source for malt powder online, is included.
I heard about a bakery that somehow combined cake mix and a yeast dough to make great cinnamon buns and was intrigued to try my own version. Wow! This recipe makes a light, almost feathery cinnamon bun. Chill overnight and bake off first thing in the morning for fresh buns by the time The Sunday New York Times arrives.
These totally rock. I don't know what I like better about these muffins: their taste, their crumb or their hue or their healthy appeal. An incredible piece of baking art. Truly, there is no other way to say it.
You love this as a cake - you adore it as a quick bread.
A trendy, zesty cheese scone that uses both Wisconsin Asiago and sharp cheddar, as we; as a shower of crisp bacon for a smokey, extravagant scone that is a just about a meal; that's how satisfying it is - a true gourmet bistro scone.
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This is rustic bread, nicely shot through with nippy Cheddar cheese streaks and a few sweet raisins. The combination of cheese in this traditional hearth bread keeps its old-fashioned tone but nicely freshened with cheese addition.