Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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Mouth-watering, buttery and tender, this is just a lovely morsel called crumb cake. It reminds you of New England inn's or your first coffee cake that made you so proud. Good then, it's still good now - a perfect recipe for new and veteran bakers. You can also rev it up with part whole-wheat flour and Greek yogurt (to replace the buttermilk). Everything in this recipe depends on using the best quality cinnamon so make an effort to procure the best!
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.
Over 1989 downloads! My, these are popular. 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 the weekend makers. Using malt powder is another trick in this recipe and the source for malt powder online, is included. This recipe is outstanding on its own but using part cake or pastry flour with all-purpose flour makes it over the top.
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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Savoury muffins hit the spot with me, especially when I want a small indulgence, with the goodness of dairy protein in cheddar and the perk of garden fresh scallions. This is a perfect rustic fall muffin that works as a breakfast take-along or a mid-morning snack.