Make these tender flaky pastries for weekend breakfasts or for a special brunch.
Scones are made in one bowl and are practically foolproof. Tender and buttery, these English style pastries are similar to a fluffy biscuit and make a great canvas for sweet berries. Serve on their own or with butter and jam.
Replace Greek yogurt with almond or coconut yogurt to make this bowl dairy-free.
Weekend coffee cake goes portable for a delicious breakfast on the go.
I often bake this Lemon Bread on the weekends and leftovers are perfect for “on-the-run” weekday mornings.
Cornmeal adds crunch and sweetness to these waffles. Serve waffles with butter and maple syrup for a satisfying breakfast.
Ginger, cloves, and pumpkin pie spice give granola a holiday twist. All the flavors of your holiday cookie packed into granola, this not-too-sweet, crunchy treat is tasty morning, noon, and night.
Pumpkin Apple Muffins are a good way to use up an excess of apples.
Oatmeal Pecan Pie can serve as a Thanksgiving dessert or a breakfast treat!
Butternut squash season starts in early autumn. Look for very firm and heavy squash with fresh looking stems. The skin should be smooth and unblemished. Size doesn’t make a difference in flavor, but squash with long necks are generally easier to peel and break down.