Cornmeal adds crunch and sweetness to these waffles. Serve waffles with butter and maple syrup for a satisfying breakfast.
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.
French toast gets filled with raspberries and ricotta cheese for a decadent morning treat.
This Apricot Bread is not too sweet and is a nice morning bite. The flavor of the orange juice comes through and complements the apricots.
You won’t believe how easy it is to make it. Make it for lunch, brunch, or dinner. As always, feel free to use whatever toppings you have on hand.
I love this twist on traditional deviled eggs, which are excellent as appetizers for dinner parties or Sunday brunch. Avocado adds a nutty flavor to the filling and lime juice gives a balance to the richness of the eggs.
Cranberry Banana Bread is moist, dense and easy to make.
If I want to feed a doughnut craving, but don’t want the hassle of making doughnuts, I make Doughnut Muffins. They’re super easy to make and taste remarkably like doughnuts.
Pumpkin Waffles With Cream Cheese Glaze is a nice spin on traditional waffles. They are comforting, custardy and filling. These waffles are made with the sour cream for smoothness and dark rum for extra flavor. Perfect for breakfast, brunch, or dessert.
This recipe is really a giant, slightly sweetened, lightly spiced Yorkshire pudding and I love it for weekend breakfasts or as part of a long Sunday brunch. Children will love it and of course you can fill it with all sorts of seasonal fruit and berries or even a delicious compote. To get a lovely rise on the Dutch baby make sure that the pan and melted butter are really nice and hot before you pour in your batter. Try not to open the oven as it bakes.
