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Breakfast & Brunch Recipes
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Muffin
Recipes |
Quick Breads |
Scone Recipes |
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American muffins can be either sweet or savory and are traditionally
served warm for breakfast. They are best eaten the day they
are made or frozen. more |
This page is dedicated
to breads and loaves, those batters that are baked in a rectangular
baking pan. more |
This small cake is a
quick bread, similar to an American biscuit, made of wheat flour,
sugar, baking powder/baking soda, butter, milk, and sometimes eggs.
more |
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Cinnamon Rolls (Buns)
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Rice Pudding |
Homemade Granola |
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Although you may be able
to buy these gorgeous buns, nothing compares to the smiles you are
rewarded with when your family wakes up to the smell of these baking
in the oven. more |
Homemade Rice Pudding
takes milk, rice, and sugar and produces a wonderfully sweet and
creamy dessert which so often evokes feelings of nostalgia that we
think of it as a 'comfort' food. more |
Homemade granola is
simply a mixture of rolled oats, coconut, and almonds that are mixed
with melted butter and honey and then baked until golden brown. The
result is a wonderfully crisp textured cereal with just the right
amount of sweetness. more |
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Buttermilk Pancakes |
Eggs and Ham Pie
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Coffee Cake
with
Streusel Topping |
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These batters produce a
pancake that is light and fluffy with a soft crust and spongy
texture. more |
A good breakfast or
brunch dish with its puff pastry crust layered with ham and eggs.
Using frozen store bought puff pastry makes this dish easy to put
together. more |
A mixture of toasted
nuts, chocolate chips, ground cinnamon and brown sugar is used both
as a filling and topping for this cake.
more |
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More Recipes Below |
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Breakfast
is defined as the first meal of the day and literally means, breaking
the fast of the night. It is interesting to note that the foods we
choose to eat for breakfast has changed over time. A
typical American breakfast in the
mid 1800s
consisted of at least six courses; tea, toast, eggs, beef, ham,
fish, game, fruits, and breads. Today, this type of large breakfast would only
be eaten on special occasions, if at all.
But even in the 1800s, there was a group of
American food reformers who were already advocating that we eat less meat and more
grains. One such food reformer was John Henry Kellogg who
headed the Seventh Day Adventist "Sanatorium" in Michigan for people
with medical problems. One belief he had was that eating hard
dry foods would keep your teeth healthy and recommended eating
zwieback. Unfortunately, zwieback was very hard and brittle at
the time and when a patient broke a tooth eating one, Dr. Kellogg
decided to invent a new healthy dry cereal. The cereal he
produced was similar to a granola (now named Corn Flakes) and it
sold very well. So well, in fact, that others began producing
dry cereals. Little did Dr. Kellogg know that eating cereal
for breakfast would become the norm and that even today
Corn Flakes is
still the best selling cereal. Foods that are
convenient (cereals, toast, muffins, scones, and bagels) are definitely the trend as people's schedules do not
allow for a leisurely multi course breakfast. Weekends are when the so-called "big breakfast" or "English
breakfast" are served and where eggs can again take center stage as well as bacon,
sausages, tomatoes, toast, jams and preserves............Continued
below
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Cherry Clafoutis |
Hot Cross Buns |
Pancakes |
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Cherry Clafoutis is a French
dessert consisting of cherries suspended in a pancake-like batter.more |
This round, rich,
sweet, yeast bun is traditionally served on Good Friday. Made of milk,
yeast, sugar, flour, spices, eggs, butter, currants, raisins and/or
candied fruit. more |
These batters produce a
pancake that is light and fluffy with a soft crust and spongy texture.
more |
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French Toast |
Berry Pancake |
Apple
Popover |
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French Toast is one of those
breakfast dishes that almost doesn't need a recipe. It is known the
world over with names such as Bombay Toast, German Toast, Spanish Toast,
Nun's Toast, Poor Knights of Windsor, Pain Perdue, Portuguese Toast,
Arme Ritter, Arme Riddere, Torriga, and Egg Toast.
more |
This Berry Oven Pancake is a
giant pancake with a lovely golden brown crust that is bursting with
lightly sweetened berries topped with whipped cream.
more |
Popovers are a
wonderfully light and tasty quick bread that uses a batter quite similar
to those used for Yorkshire Pudding, Dutch Babies, and Pancakes.
more |
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Blackberry Cream Cheese Coffee Cake |
Blueberry Coffee Cake Recipe |
Breakfast Tiramisu |
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This delicious Blackberry
Coffee Cake has a thin layer of white butter cake, a delicious layer of
cream cheese filling, fresh blackberries, and a layer of crunchy
streusel. Absolutely delicious.
more |
This Blueberry Cake is
bursting with soft and sweet blueberries that are sandwiched between a
layer of white cake and a cinnamon flavored streusel.
more |
Breakfast Tiramisu is a
delightful combination of espresso dipped ladyfingers, ricotta, shaved
chocolate, and fresh raspberries. more |
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Hot Chocolate |
Honey Granola |
Blackberry & Apple Bread |
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James Beard once said
that, "A steaming cup of hot chocolate with buttered toast is surely one
of the most heart warming, body-warming, and taste-satisfying
combinations known to man." more |
Honey Granola is a delicious
mixture of oats, almonds, wheat germ, and seeds (pumpkin, sunflower, and
sesame) that are coated in a sweet mixture of honey, brown sugar, and
cinnamon. more |
It has amazing flavor,
starting with the rich yeast bread that is a cross between a cake and a
bread. more |
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Cinnamon Toast |
Waffles |
Hot Cocoa |
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When I think of comfort food
Cinnamon Toast always comes to mind. This is one of those childhood
foods that my mother always served us during the cold winter months.
more |
Waffles are really easy to
make and use the same batter you use to make pancakes.
more |
Hot cocoa is a deliciously warm and comforting drink that is
usually served with lots of little white marshmallows floating on top.
Unlike hot chocolate that combines milk with semisweet chocolate, hot
cocoa starts with good unsweetened cocoa powder. more |
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Oatmeal Porridge |
Fruit
Smoothie or Frappe |
Granola Trifles |
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The porridge of my youth
started with 'rolled' oats which are oats that have been cleaned,
toasted, hulled, steamed and then flattened into flakes and, depending
on the thickness of the flakes, are labeled either 'old-fashioned' or
'quick-cooking' more |
A Fruit Smoothie (or Frappe)
is a combination of pureed fruit, yogurt (plain or flavored), juice, and
crushed ice that makes for a delicious drink that is chock full of
nutrients. more |
Granola Trifles is a
delicious combination of crunchy granola, yogurt, and fresh fruit.
more |
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Granola |
Hot White Chocolate |
Plum Coffee Cake |
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Homemade Granola is a
delicious mixture of oats, nuts, and seeds that are coated in a sweet
mixture ofapplesauce, brown rice syrup, honey, brown sugar, and
cinnamon. more |
Hot White Chocolate combines
sweet and creamy white chocolate with milk, espresso powder, and pure
vanilla extract. more |
This moist almond flavored
cake is topped with Italian Prune Plums that after baking become soft
with lovely caramelized edges. more |
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Continued
from above.
QUICK BREADS
A
mainly North American term used to describe a light and moist baked
good that is "quick" to make. The dry ingredients and liquid
ingredients are mixed together separately, then combined and baked. Leavened using a chemical leavening agent (baking powder/soda not
yeast) that does not require fermentation and involves little or no
kneading. Quick breads are made either from a batter (muffins,
coffee cakes, pancakes, popovers, loaves or breads) or a dough
(scones and biscuits).
Categories:
Muffins - comes
from the French word moufflet, meaning a soft bread. There are
two types of muffins: English and American.
English Muffins are made from a
yeast dough that is formed into rounds, cooked on a griddle,
toasted, split and buttered. They are relatively flat with a
golden-brown top and bottom and a light, spongy interior.
American Muffins are made with a
chemical leavening agent (baking powder or baking soda) and are a
cross between a cake and a bread. Dome-shaped, muffins can be
sweet or savory and often contain fruit, nuts, chocolate, bran,
cornmeal or oats. Once mixed, the batter is
poured or dropped into a special "muffin" tin or pan which contains anywhere
from 6 to 12 cup-shaped molds ranging in size from miniature to
large.
Scones - There
are two ways to pronounce scone, either 'skon' or 'skoan'. A
Scottish quick bread originally made with oats and cooked on a
griddle. Scone recipes abound but are now generally made with
wheat flour and baked in an oven. Light to golden brown on the
outside and light and soft in the inside. Traditionally served
at tea with butter, jam and preserves, and clotted cream.
Biscuits -
similar to scones but not as sweet. In Britain
"biscuit" refers to a flat cookie or cracker. In the United States "biscuit"
means a small quick bread. Biscuits are made with flour,
butter, baking powder, milk, eggs, and a small amount of granulated
white sugar. Biscuits should be light and flaky
with a golden crust. They are best served warm from the oven
with butter.
Coffee cake or Coffeecake -
a chemical- or
yeast-leavened
sweet, rich, cake-like bread. Fruits, nuts, and chocolate can
be added and it is often frosted with a streusel mixture or
glaze.
Pancakes - a
popular cake throughout the world that comes in many forms. Can be thin (crepe) to thick (American) and either sweet or savory. The batter is poured in rounds onto a hot griddle or frying pan and
cooked on both sides. Can be eaten flat or rolled with a
filling. Traditionally served on the day before Lent or
Passover (Shrove Tuesday).
Popovers -
similar to Yorkshire Pudding and can be sweet or savory. Has a
muffin-shape with a crisp brown outside and moist, almost hollow
inside. The thin batter contains no chemical leavener and as
the batter bakes it creates steam that leavens the bread. Baked in muffins tins or a 'popover' pan its name comes from the
fact that the batter "pops over" the sides of the pan as it bakes.
Breads or Loaves
- a thick batter that is a cross between a cake and a bread. Can be sweet or savory. Baked in a rectangular baking
pan available in many sizes and is fully baked when a toothpick
inserted in the center comes out clean. e.g. banana bread,
cornbread.
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