Happy New Year’s! This French toast was so delicious for breakfast this morning that I had to post it before the New Year was over. This is a follow up to my Portuguese Sweet Bread in the Mini Zo, Updated. Unbelievably tasty with the lemon touched sweet bread smothered in Michigan maple syrup. I always … Continue reading
I love potatoes, probably every kind imaginable. I do like to cook with real potatoes and I have a number of recipes on my blog but sometimes I like to use “convenient” foods to make my life easier, especially when I am entertaining a crowd. Serve these potatoes for brunch or with a nice turkey … Continue reading
Gale Gand; pastry chef from Chicago, cookbook author, restaurateur was a guest chef at Zingerman’s Bakehouse demonstrating some of the recipes in her two cookbooks back in May of this year. Out of the four recipes she made this was my favorite, or I should say “our” favorite, as my two sisters went with … Continue reading
Holiday kielbasa is often a part of our seasonal menu. This is usually served on Christmas morning as the main entree of a special brunch. It began many years ago when a co-worker of a sister made this for a company potluck. Plain, simple and delicious! I always thought this recipe originated from my Dad … Continue reading
What a delicious light-textured yeast bread topped with apples, cinnamon and maple syrup. There is no obvious sourdough flavor but I am sure the starter does add some depth to this great breakfast/brunch dish. The crust has a crispy bottom and would make an excellent pizza dough! If used as a pizza cut the toppings … Continue reading
Quiche is a good comfort food for breakfast to get your weekend off to a good start. There are many varieties of quiche and this is the traditional one. Serve with fresh fruit, some homemade muffins and a cup of coffee, or maybe some hot chocolate.
I remember the first time I made these was for a wedding shower we had for my husband’s Personal Assistant. It was a brunch and everyone just loved them – needless to say I did not make enough, you never know what people are going to enjoy the most. I remember that day so well … Continue reading
This recipe has gone from just plain blueberry muffins to adding bananas and then a cinnamon topping. Then I found these neat paper muffin molds that keeps the topping from falling off and they look nice. No more changes to this recipe! You want your bananas to be heavily speckled and can have three times the … Continue reading
You can never go wrong with a fruit muffin for breakfast. The glaze drizzled over the muffins adds a nice sweet touch that goes well with the raspberries and lemon.