Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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You can use pre-cooked lasagna or par boil regular lasagna. If you can find a more ambrosial tasting lasagna, please share it. It is lite, has an additive garlic bechamel going on, and makes use of surplus zucchini. This is sumptuous and despite the steps it takes: easy; despite the rich flavor – it is also somewhat lower fat. Using zucchini thus saves you from one more zucchini bread. Spinach can also be used in this recipe with the zucchini or instead of (steam, drain and chop it fine).
Cake flour makes this cobbler extra luscious and tender but all-purpose if just fine. Blackberries are stunning in this tart-sweet cobbler.
Great for a brunch or any time, this is a great holiday or long weekend dish. Everyone claims this dish is theirs or a secret recipe from a caterer but I've seen it in many places. It is essentially blintzes lined up in a casserole, covered with a topping of sour cream, sugar and eggs. It puffs up in the oven and you serve with sour cream and fruit topping.
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 is a golden, sweet buckle or fruity coffee cake with a streusel topping. It is dense with deep purple, berry freshness, slices easily, which makes it easy to serve. It is summery country elegance in its finest hour and as one of my tasters said, it is the epitome of summer. A ton of work went into this blue perfection – to make the quintessential buckle: not to cakey, nor gummy, not a muffin, nor a quick bread, not a coffee cake – just the best buckle possible.
Fabulous flapjack flavor
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 Nutella Doughnuts. These are sumptuous as only homemade doughnuts can be.
Old-fashioned, thin crepes you get in French restaurants and bistros. Fill these with berries, a dab of butter, or simply top with syrup. Make this big or small but make 'em thin. A non-stick pan, crepe or cast iron pan is perfect.
A nice twist on breakfast fruit
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