Better Homes and Gardens New Cook Book

Egg and Sausage Bread Bakes

hands-on time 30 minutes

bake 35 minutes at 350°F

stand 5 minutes

2 14×4-inch unsliced loaves Italian or French bread
8 oz. uncooked sweet or mild Italian sausage, casings removed if present
¾ cup chopped red or yellow sweet pepper
½ cup sliced green onions
10 eggs, lightly beaten
⅔ cup heavy cream or half-and-half
¼ cup chopped fresh basil
½ tsp. salt
1½ cups shredded Fontina, mozzarella, or provolone cheese (6 oz.)

1. Preheat oven to 350°F. Line a 15×10-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of each loaf, cutting to about 1 inch from long sides. Using a spoon or your fingers, remove insides, leaving ¾-inch shells. Arrange in prepared baking pan.

2. In a 10-inch skillet cook sausage and sweet pepper 8 minutes or until sausage is browned and pepper is just tender, stirring in green onions the last 1 minute. Drain fat.

3. In a large bowl combine eggs, cream, basil, and salt. Stir in sausage mixture and 1 cup of the cheese.

4. Pour egg mixture into bread shells. Sprinkle with remaining ½ cup cheese. Bake 35 to 40 minutes or until eggs are set (160°F). Let stand 5 minutes before slicing. If desired, sprinkle with additional basil.

Makes 10 servings (two 1¼-inch slices each).

each serving 490 cal., 23 g fat (11 g sat. fat), 245 mg chol., 977 mg sodium, 45 g carb., 0 g fiber, 1 g sugars, 20 g pro.

inside scoop

Save the insides of the bread to make bread crumbs. Bake the pieces at 250°F for 8 to 10 minutes or until golden. Pulse into bread crumbs in a food processor. Place in freezer bags and store in the freezer up to 3 months.

Bacon-and-Egg Muffins

hands-on time 30 minutes

bake 15 minutes at 400°F

cool 5 minutes

4 slices bacon, cut into thirds
5 eggs
2 Tbsp. water
Dash salt
Dash black pepper
1 cup all-purpose flour
½ cup yellow cornmeal
2 Tbsp. sugar
2½ tsp. baking powder
½ tsp. salt
1 cup milk
¼ cup vegetable oil or melted butter
½ cup shredded cheddar cheese (2 oz.)
Maple syrup (optional)

1. Preheat oven to 400°F. In a 10-inch skillet cook bacon over medium heat just until it begins to crisp. Drain, reserving drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl whisk together three of the eggs, the water, salt, and pepper; pour into hot skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula or large spoon, lift and turn partially cooked egg mixture so that uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.

2. Brush twelve 2½-inch muffin cups with some of the remaining bacon drippings. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and ½ tsp. salt. Make a well in center of flour mixture. In a small bowl combine remaining two eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in scrambled eggs and cheese. Spoon batter into muffin cups (cups will be full); top with bacon pieces.

3. Bake 15 to 17 minutes or until light brown and a toothpick comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm. If desired, serve with syrup.

Makes 12 muffins.

each muffin 202 cal., 12 g fat (3 g sat. fat), 89 mg chol., 356 mg sodium, 16 g carb., 1 g fiber, 3 g sugars, 7 g pro.

sugared bacon-wrapped sausages

Preheat oven to 350°F. Line a 15×10-inch baking pan with foil; lightly coat with cooking spray. Cut 15 bacon slices into thirds and wrap pieces around 16 oz. small cooked smoked sausage links, securing ends with wooden toothpicks. Place ¾ cup brown sugar in a large plastic bag. Add bacon-wrapped sausages in batches to bag, seal, and gently shake. Place coated sausages in the prepared pan and bake, uncovered, about 30 minutes. Makes about 45 sausages.

Eggs Benedict

start to finish 25 minutes

4 Poached Eggs
1 recipe Hollandaise Sauce or Mock Hollandaise Sauce
2 English muffins, split
4 slices Canadian-style bacon
Cracked black pepper

1. Prepare Poached Eggs. Remove eggs from skillet with a slotted spoon and place in a large pan of warm (but not hot) water to keep warm. Prepare Hollandaise Sauce.

2. Preheat broiler. Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from heat 2 minutes or until toasted. Top with Canadian-style bacon; broil 1 minute more or until bacon is heated through.

3. To serve, top each bacon-topped muffin half with an egg. Spoon sauce over eggs and sprinkle with pepper.

Makes 4 servings (1 topped muffin half each).

each serving 399 cal., 32 g fat (18 g sat. fat), 391 mg chol., 688 mg sodium, 15 g carb., 0 g fiber, 0 g sugars, 14 g pro.

make it ahead

For brunch, prep your eggs early. Poach eggs as directed, except cook just until whites are nearly set. Remove eggs; refrigerate, covered, in cold water up to 2 hours. To reheat, simmer eggs 1 minute.

hollandaise sauce

start to finish 15 minutes

3 egg yolks, lightly beaten
1 Tbsp. lemon juice
1 Tbsp. water
½ cup butter, cut into thirds and softened

1. In top of a double boiler combine yolks, lemon juice, and the water. Add one-third of the butter. Place over gently boiling water (upper pan should not touch water). Cook, whisking rapidly, until butter melts and sauce begins to thicken. (Sauce may appear to curdle but will get smooth when remaining butter is added.) Add remaining butter, one-third at a time, whisking constantly until melted. Cook and stir 2 to 2½ minutes more or until thickened. Immediately remove from heat. If sauce is too thick or curdles, quickly whisk in 1 to 2 Tbsp. hot water. Season with salt and black pepper.

Makes ¾ cup (2 Tbsp. each).

each serving 163 cal., 18 g fat (11 g sat. fat), 146 mg chol., 210 mg sodium, 1 g carb., 0 g fiber, 0 g sugars, 2 g pro.

mock hollandaise

In a 1-qt. saucepan combine ⅓ cup each sour cream and mayonnaise, 2 tsp. lemon juice, and 1 tsp. yellow mustard. Heat and stir over medium-low heat until warm. Thin with a little milk. Makes ⅔ cup.

No double boiler for making the sauce? Use a heat-safe bowl large enough to nestle in the top of a saucepan but not touch the simmering water below. Add the butter gradually to create a smooth sauce.

customize it

Pick the ingredients to create a recipe that’s all your own.

Egg Casserole

hands-on time 20 minutes

bake 45 minutes at 325°F

stand 10 minutes

8 cups BREAD CUBES (tip)
MEAT
VEGETABLES
2 cups SHREDDED CHEESE (8 oz.)
8 eggs, lightly beaten
3 cups DAIRY
SEASONING

1. Preheat oven to 325°F. Grease a 3-qt. rectangular baking dish. Spread half of the BREAD CUBES in prepared baking dish. Add MEAT, VEGETABLES, and SHREDDED CHEESE. Top with remaining BREAD CUBES.

2. In a medium bowl whisk together eggs, DAIRY, and SEASONING. Pour over layers in baking dish.

3. Bake 45 to 55 minutes or until a knife comes out clean. Let stand 10 minutes before serving.

Makes 12 servings.

EGGS can be partially or completely replaced with refrigerated egg product (¼ cup per egg) to cut cholesterol.

make it ahead

Prepare as directed through Step 2. Cover and chill 2 to 24 hours. To serve, preheat oven to 350°F. Bake, uncovered, 60 to 65 minutes or until a knife comes out clean. Let stand 10 minutes.

easy Everyday

For a smaller crowd, prepare as directed, except cut ingredients in half and use a 2-qt. baking dish. Bake about 45 minutes or until a knife comes out clean. Let stand 10 minutes before serving.

mix & match ingredients

BREAD CUBES (Pick 1)

■ Baguette-style French bread

■ English muffins

■ Hawaiian sweet bread

■ Pumpernickel bread

■ Rye bread

■ Texas toast

■ White or whole wheat bread

MEAT (Pick 1)

■ 12 slices bacon, crisp-cooked and crumbled

■ 10 oz. chopped Canadian-style bacon

■ Two 6-oz. cans lump crabmeat, drained and flaked

■ 4 cups cubed cooked ham, smoked sausage, or smoked turkey

■ 1 lb. cooked bulk sausage

VEGETABLES (Pick 1 or 2)

■ 3 cups blanched cut-up asparagus or broccoli florets

■ 2 cups frozen hash brown potatoes

■ 1 cup canned sliced mushrooms

■ 2 cups fresh or frozen chopped spinach (thawed and squeezed dry if frozen)

■ 1½ cups chopped sweet pepper

SHREDDED CHEESE (Pick 1)

■ Cheddar

■ Italian blend

■ Monterey Jack

■ Swiss

DAIRY (Pick 1)

■ Half-and-half

■ Milk

■ 2 cups milk + 1 cup sour cream

SEASONING (Pick 1)

■ 2 Tbsp. chopped fresh basil or Italian parsley

■ 2 tsp. dried dill

■ 4 cloves garlic, minced

■ ½ cup sliced green onions

■ 2 Tbsp. Dijon or coarse-ground mustard

Quiche Lorraine

hands-on time 40 minutes

bake 13 minutes at 450°F + 45 minutes at 325°F

stand 10 minutes

1 recipe Pastry for Single-Crust Pie (see recipe)
8 slices bacon
1½ cups halved and thinly sliced onion
4 eggs
1 cup half-and-half
¾ cup milk
¼ tsp. salt
Dash grated whole or ground nutmeg
1½ cups shredded Swiss cheese (6 oz.)
1 Tbsp. all-purpose flour
Roasted cherry tomatoes and/or fresh thyme (optional)

1. Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie, crimping edge high to contain filling. Line unpricked pastry with a double thickness of heavy foil. Bake 8 minutes on a baking sheet; remove foil. Bake 5 to 6 minutes more or until light brown. Remove from oven. Reduce oven temperature to 325°F. (Pastry shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)

2. Meanwhile, in a 10-inch skillet cook bacon over medium heat until crisp. Drain, reserving 2 Tbsp. drippings in skillet. Finely crumble bacon. Add onion to reserved drippings; cook over medium heat 8 to 10 minutes or until tender and starting to brown.

3. In a medium bowl or extra-large measuring cup whisk together eggs, half-and-half, milk, salt, and nutmeg. Stir in bacon and onion. In another medium bowl combine cheese and flour; toss to coat. Add to egg mixture; mix well.

4. Place hot baked pastry shell on oven rack; pour in egg mixture. Bake 45 to 55 minutes or until edges are puffed and center is set. Let stand 10 minutes before serving. If desired, top with tomatoes and/or thyme.

Makes 6 servings (1 slice each).

each serving 590 cal., 41 g fat (19 g sat. fat), 202 mg chol., 678 mg sodium, 33 g carb., 2 g fiber, 5 g sugars, 22 g pro.

ROASTED TOMATOES are easy to make. Preheat broiler; spread cherry tomatoes in a shallow baking pan. Broil 4 inches from heat about 4 minutes or until skins begin to brown lightly.

Italian Quiche Prepare as directed, except substitute 6 oz. pancetta, cut into strips, for the bacon and omit the nutmeg. Cook pancetta until crisp; drain on paper towels. Stir pancetta, ½ cup chopped roasted red sweet pepper, and ¼ cup chopped Italian parsley into egg mixture. Continue as directed, using shredded mozzarella cheese in place of the Swiss cheese.

Mushroom Quiche Prepare as directed, except omit bacon. Use 2 Tbsp. vegetable oil in place of the bacon drippings. Cook 1½ cups sliced fresh cremini mushrooms and 2 cloves garlic, minced, with the onion. Stir ½ cup diced cooked ham into filling with onion mixture. If desired, top with additional sautéed mushrooms.

Mini Quiches

hands-on time 20 minutes

bake 13 minutes at 425°F

1 14.1-oz. pkg. (2 crusts) rolled refrigerated unbaked piecrusts
2 eggs, lightly beaten
⅔ cup milk
¼ cup finely chopped green onions (optional)
¼ tsp. salt
¼ tsp. freshly ground black pepper
½ to 1 cup desired finely chopped or crumbled cooked meat and/or vegetable, such as bacon, ham, sausage, spinach, broccoli, or red sweet pepper
¼ to ½ cup desired finely shredded or crumbled cheese

1. Preheat oven to 425°F. Let piecrusts stand according to package directions.

2. Meanwhile, in a large glass measuring cup or medium bowl combine next five ingredients (through black pepper).

3. Unroll piecrusts. Using a 2½- or 3-inch round cutter, cut out pastry. Press pastry circles onto bottoms and up sides of 24 muffin cups. Place a pinch of meat and/or vegetable and cheese into each pastry shell. Pour egg mixture over filling.

4. Bake 13 to 15 minutes or until filling is puffed and pastry is golden. Cool in muffin cups 2 minutes. Carefully remove from muffin cups. If desired, sprinkle with additional black pepper and cheese. Serve warm.

Makes 12 servings (2 mini quiches each).

to freeze Cool quiches. Place in a single layer in a freezer container; seal and freeze up to 1 month. To serve, let quiches stand at room temperature 30 minutes. Preheat oven to 350°F. Transfer quiches to a baking sheet. Bake 15 to 18 minutes.

each serving 168 cal., 10 g fat (4 g sat. fat), 40 mg chol., 295 mg sodium, 17 g carb., 0 g fiber, 1 g sugars, 4 g pro.

make it ahead

Prepare egg mixture and press pastry circles into muffin cups as directed. Cover tightly with plastic wrap and chill 2 to 24 hours. To serve, assemble quiches and bake as directed.

Ham and Cheese Slab Pies

hands-on time 30 minutes

bake 25 minutes at 400°F

6 oz. cream cheese, softened
2 Tbsp. honey mustard
1 17.3-oz. pkg. (2 sheets) frozen puff pastry sheets, thawed
6 oz. thinly sliced Black Forest ham
½ cup thinly sliced red onion
6 oz. thinly sliced Gruyère, Swiss, or cheddar cheese
1 egg

1. Preheat oven to 400°F. Line two large baking sheets with parchment paper. In a small bowl combine cream cheese and mustard. On a lightly floured surface roll each pastry sheet into a 15×12-inch rectangle. Transfer to prepared baking sheets.

2. Spread half of each pastry sheet lengthwise with cream cheese mixture, leaving ½ inch unfilled along outside edges. Layer with ham and onion; top with sliced cheese. Combine egg and 1 Tbsp. water. Brush edges of pastry with some of the egg mixture. Fold unfilled pastry over filling; seal edges with a fork. Brush tops with egg mixture. Using a sharp knife, cut slits in tops.

3. Bake 25 minutes or until tops and bottoms are golden. If tops brown too quickly, cover with foil. Slide pies and parchment paper onto wire racks; cool slightly. Cut into strips.

Makes 12 servings (1 strip each).

To Make Ahead Prepare as directed through Step 2, except do not brush tops with egg mixture. Freeze pies on parchment paper-lined baking sheets. Wrap tightly with plastic wrap, then with foil. Freeze up to 2 months. To serve, thaw in refrigerator overnight. Place on lined baking sheets; brush with egg mixture. Bake as directed.

each serving 360 cal., 26 g fat (9 g sat. fat), 56 mg chol., 361 mg sodium, 21 g carb., 1 g fiber, 2 g sugars, 11 g pro.

PARCHMENT PAPER is a disposable, grease- and moisture-resistant paper that is nonstick and can be used in the oven (up to approximately 425°F). Use it to line baking sheets and roasting pans for easy cleanup.

Cake Donuts

hands-on time 45 minutes

chill 1 hour

4 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
2 eggs
1¼ cups granulated sugar
1 tsp. vanilla
⅔ cup milk
¼ cup butter, melted
Vegetable oil for deep-fat frying (tip)
Granulated sugar, powdered sugar, Powdered Sugar Icing, and/or Chocolate Powdered Sugar Icing

1. In a medium mixing bowl combine flour, baking powder, and salt. In a large mixing bowl combine eggs, granulated sugar, and vanilla; beat with a mixer on medium 3 minutes or until thick. In a small bowl combine milk and melted butter.

2. Add flour mixture and milk mixture alternately to egg mixture, beating on low speed after each addition until just combined. (Stir in the last of the flour mixture if needed.) Cover and chill dough 1 hour or until easy to handle.

3. On a lightly floured surface roll dough to ½-inch thickness. Cut dough with a floured 2½-inch donut cutter, dipping cutter into flour between cuts. Reroll dough as necessary.

4. Fry two or three donuts at a time in deep hot oil (365°F) about 2 minutes or until donuts are golden brown, turning once. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough. Cool donuts slightly and coat with additional granulated sugar (cool completely to coat with powdered sugar) or dip tops in Powdered Sugar Icing and/or Chocolate Powdered Sugar Icing.

Makes 16 donuts.

each donut 488 cal., 31 g fat (5 g sat. fat), 32 mg chol., 135 mg sodium, 49 g carb., 1 g fiber, 25 g sugars, 4 g pro.

Fruit Coffee Cake

hands-on time 30 minutes

bake 40 minutes at 350°F

cool 30 minutes

1 recipe Streusel
2 cups fresh red raspberries or blueberries; sliced, peeled apricots or peaches; and/or chopped, peeled apples
⅓ cup water
⅓ cup granulated sugar
2 Tbsp. cornstarch
1¾ cups all-purpose flour
¾ cup granulated sugar
¾ tsp. baking powder
¼ tsp. baking soda
5 Tbsp. butter, cut up
1 egg, lightly beaten
¾ cup buttermilk or sour milk (tip)
1 tsp. vanilla
1 recipe Powdered Sugar Icing (optional)

1. Prepare Streusel. In a 2-qt. saucepan combine fruit and the water. Bring to boiling; reduce heat. Simmer (do not simmer if using all raspberries), covered, 5 minutes or until fruit is tender. Stir together ⅓ cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat until thickened and bubbly.

2. Preheat oven to 350°F. Lightly grease a 9-inch square baking pan. In a large bowl stir together next four ingredients (through baking soda). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

3. In a medium bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter into prepared baking pan. Spread with filling and sprinkle with ⅔ cup of the streusel. Drop remaining batter in small mounds onto layers in pan; sprinkle with remaining streusel.

4. Bake 40 to 45 minutes or until golden and a toothpick comes out clean. Cool in pan on a wire rack 30 minutes. Serve warm. If desired, sprinkle with additional raspberries. Or if desired, cool completely; drizzle with Powdered Sugar Icing and sprinkle with additional raspberries.

Makes 9 servings.

each serving 520 cal., 18 g fat (11 g sat. fat), 66 mg chol., 308 mg sodium, 84 g carb., 2 g fiber, 47 g sugars, 7 g pro.

MIXING SUGAR and cornstarch before adding to the fruit prevents cornstarch lumps from forming.

streusel

In a medium bowl stir together 1½ cups all-purpose flour, ¾ cup packed brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. salt. Drizzle with ½ cup melted butter and ½ tsp. vanilla; toss with a fork to combine.

Get-together

For a larger coffee cake, prepare as directed, except double ingredients and pour into a 13×9-inch baking pan. Bake 45 to 50 minutes or until a toothpick comes out clean. Makes 16 servings.

Chocolate-Pecan Coffee Cake

hands-on time 30 minutes

bake 55 minutes at 325°F

cool 20 minutes

½ cup butter, softened
1 cup granulated sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 eggs
1 tsp. vanilla
2¼ cups all-purpose flour
1 8-oz. carton sour cream
1 recipe Chocolate-Pecan
Filling

1. Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar, baking powder, baking soda, and salt. Beat until combined, scraping bowl as needed. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add flour and sour cream alternately, beating on low after each addition just until combined.

2. Sprinkle half of the Chocolate-Pecan Filling into prepared tube pan. Spread half of the batter over topping in pan. Sprinkle with remaining filling and spread with remaining batter.

3. Bake 55 to 65 minutes or until a long wooden skewer comes out clean. Cool in pan on a wire rack 20 minutes. Invert cake and remove pan. Serve warm.

Makes 12 servings (1 slice each).

each serving 550 cal., 28 g fat (16 g sat. fat), 86 mg chol., 297 mg sodium, 71 g carb., 2 g fiber, 43 g sugars, 6 g pro.

chocolate-Pecan Filling

In a large bowl stir together 1 cup each all-purpose flour and packed brown sugar and 1 tsp. ground cinnamon. Cut in ½ cup cold butter until mixture resembles coarse crumbs. Stir in ¾ cup semisweet chocolate chips and ½ cup each flaked coconut and chopped pecans.

mimosas

A classic mimosa ratio is one part fruit juice to three parts Champagne, Prosecco, or sparkling wine. Think outside the orange juice box, combining flavors and adding herbs or aromatics—mango-lime, grapefruit- rosemary, berry-ginger, strawberry-thyme—before topping off with bubbles.

Sweet Ricotta and Strawberry bowls

start to finish 35 minutes

1 lb. fresh strawberries, halved or quartered
1 Tbsp. chopped fresh mint
1 tsp. sugar
1 15-oz. carton part-skim ricotta cheese
3 Tbsp. honey or agave syrup
½ tsp. vanilla
¼ tsp. lemon zest

1. In a medium bowl gently stir together strawberries, mint, and sugar. Let stand 15 minutes or until berries are softened and starting to release their juices.

2. Meanwhile, in a medium bowl beat remaining ingredients with a mixer on medium 2 minutes.

3. Divide ricotta mixture among bowls. Top each with strawberry mixture. Serve immediately or cover and chill up to 4 hours. Top with additional mint.

Makes 6 servings (1 bowl each).

each serving 159 cal., 6 g fat (4 g sat. fat), 22 mg chol., 90 mg sodium, 18 g carb., 2 g fiber, 12 g sugars, 9 g pro.

fresh fruit compote

For dressing, remove 1 tsp. zest and squeeze ¼ cup juice from 1 orange. In a small bowl combine orange zest and juice and, if desired, 1 Tbsp. finely snipped crystallized ginger. In a large bowl combine 2 cups each sliced strawberries and seedless green and/or red grapes, halved; 1 large banana, cut into bite-size pieces; 1 cup blueberries; ¾ cup chopped fresh pineapple; and ½ cup finely snipped pitted whole dates. Drizzle with dressing; toss gently to coat. Divide fruit mixture and 1 cup plain Greek yogurt among small bowls. Makes 8 servings.

Puffed Oven Pancake

hands-on time 15 minutes

bake 20 minutes at 400°F

2 Tbsp. butter
4 eggs, lightly beaten
⅔ cup all-purpose flour
⅔ cup milk
¼ tsp. salt
Maple syrup (optional)
Powdered sugar (optional)

1. Preheat oven to 400°F. Place butter in a 12-inch oven-going skillet.* Heat skillet in oven 3 to 5 minutes or until butter is melted.

2. Meanwhile, in a medium bowl whisk together eggs, flour, milk, and salt until smooth. Immediately pour batter into hot skillet. Bake 20 to 25 minutes or until puffed and brown.

3. If desired, top pancake with syrup and sprinkle lightly with powdered sugar. Serve warm.

Makes 8 servings (1 slice each).

*Note If you don’t have a 12-inch oven-going skillet, use a 13×9-inch metal baking pan.

each serving 278 cal., 17 g fat (10 g sat. fat), 133 mg chol., 235 mg sodium, 24 g carb., 1 g fiber, 15 g sugars, 5 g pro.

PURE MAPLE SYRUP is maple sap that’s been boiled down to reduce water and concentrate flavors. It has no added sugar, thickeners, artificial colors, or flavors. Maple-flavor syrup (aka pancake syrup or table syrup) is mostly corn and/or high-fructose syrup with added maple flavoring.

change it up

This airy, eggy pancake (aka Dutch baby or German pancake) tastes delicious with berries or sliced fruit; a drizzle of honey, fudge sauce, or caramel sauce; and/or whipped cream or jam.

Crepes

start to finish 25 minutes

2 eggs, lightly beaten
1½ cups milk
1 cup all-purpose flour
1 Tbsp. vegetable oil
¼ tsp. salt

1. In a medium bowl whisk together all of the ingredients until smooth.

2. Heat a lightly greased 8- to 10-inch crepe pan or 8- or 10-inch flared-side skillet* over medium-high heat; remove from heat. Spoon 2 to 4 Tbsp. batter into pan or skillet; lift and tilt skillet to spread batter evenly. Cook about 1 minute or until brown on one side only. Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.

Makes 9 servings (1 crepe each).

*Note Determine the amount of batter needed per crepe by measuring the bottom of the crepe pan or skillet. For a pan or skillet with a 6-inch bottom, use 2 Tbsp. batter. If it has an 8- to 10-inch bottom, use ¼ cup batter.

each serving 100 cal., 4 g fat (1 g sat. fat), 45 mg chol., 100 mg sodium, 13 g carb., 0 g fiber, 2 g sugars, 4 g pro.

warm and toasty

To keep crepes warm, arrange unfilled crepes on a baking sheet, overlapping slightly and using parchment paper between layers. Keep warm in a 200°F oven up to 30 minutes.

Chocolate-Hazelnut Crepes Prepare as directed, except for each crepe, spread unbrowned side with 1 to 2 Tbsp. chocolate-hazelnut spread. Sprinkle 1 to 2 Tbsp. chopped toasted hazelnuts along one edge of crepe; roll up from the filled edge.

Strawberry-Cream Cheese Crepes Prepare as directed, except cool crepes. For each crepe, spread unbrowned side with 2 to 3 Tbsp. whipped cream cheese. Arrange ¼ to ⅓ cup sliced fresh strawberries along one edge of crepe. Drizzle with 1 to 2 tsp. honey; roll up from the filled edge.

Stuffed French Toast

hands-on time 25 minutes

chill 2 hours

4 1½-inch slices French bread or challah bread
½ of an 8-oz. pkg. cream cheese, softened
2 Tbsp. granulated sugar
½ tsp. vanilla
4 eggs
1 cup milk
2 Tbsp. honey or granulated sugar
1 tsp. vanilla
Maple syrup or 1 recipe Caramel Sauce (see recipe)
Powdered sugar (optional)

1. Make a pocket in each bread slice by starting from top-crust edge and cutting almost to bottom edge. For filling, in a medium bowl beat cream cheese with a mixer on medium to high 30 seconds. Beat in 2 Tbsp. granulated sugar and ½ tsp. vanilla until smooth. Spoon filling into pockets. Place bread slices in a 2-qt. rectangular baking dish.

2. In a medium bowl whisk together eggs, milk, honey, and 1 tsp. vanilla. Pour egg mixture over bread slices. Press bread down lightly to moisten. Cover and chill 2 to 24 hours, turning bread slices once or twice.

3. Heat a lightly greased griddle over medium heat. Add bread slices; cook 4 to 6 minutes or until golden, turning once. Serve with syrup and, if desired, sprinkle lightly with powdered sugar.

Makes 4 servings (1 slice each).

each serving 403 cal., 16 g fat (8 g sat. fat), 222 mg chol., 358 mg sodium, 51 g carb., 1 g fiber, 32 g sugars, 14 g pro.

MASCARPONE

is a soft, rich Italian cheese that tastes like a cross between whipped butter and cream cheese. It can be used in place of cream cheese in any variation of this stuffed French toast.

Use a bread knife to slice the bread pieces from the top, avoiding cutting all the way through. A gentle back-and-forth motion with a serrated blade cuts through without squishing the bread.

Bacon-Stuffed French Toast Prepare as directed, except stir 3 slices crisp-cooked and crumbled bacon into cream cheese mixture.

Strawberry-Stuffed French Toast Prepare as directed, except stir ½ cup chopped fresh strawberries into cream cheese mixture.

Banana-Stuffed French Toast Prepare as directed, except in a 6-inch skillet melt 1 Tbsp. butter over medium heat. Add ½ cup sliced banana and 2 tsp. granulated sugar; cook and stir 30 to 60 seconds or until banana is softened. Remove from heat. Stir in ¼ cup chopped toasted pecans; cool slightly. Stir into cream cheese mixture.

Mascarpone-Stuffed French Toast Prepare as directed, except in filling substitute ½ cup mascarpone cheese for the cream cheese, reduce granulated sugar to 1 Tbsp., and add ¼ cup chopped toasted pecans. In egg mixture substitute 2 Tbsp. packed brown sugar for the honey or granulated sugar and add ½ tsp. ground cinnamon.

Ways to brew hot coffee

automatic drip Automatic drip coffeemakers and single-cup brewers are convenient, make reliably good coffee, and offer a variety of options.

manual coffee cone dripper A manual drip lets you control the temperature of the water used to brew the coffee. For a good cup of coffee, bring water to a full boil. Take the kettle off the heat and pause for a moment before pouring the water over the ground coffee. Water just under boiling (195°F to 205°F) best releases coffee’s flavorful compounds.

french press The French press produces a richly textured coffee filled with natural oils. Some sediment remains in the coffee, which adds character to the brew. To use a French press, measure coffee into the carafe. Heat water as for a manual coffee cone dripper. Pour water over coffee; place lid on carafe. Wait 4 minutes; slowly press plunger to bottom of carafe to trap the grounds; serve.

coffee basics

Consider these points before you buy or make coffee.

roast The longer the beans are roasted, the darker they get. Choose light beans for lighter flavor and darker beans for a stronger, bolder flavor.

grind Once ground, coffee loses its freshness relatively quickly. Store ground coffee in a cool, dark place up to 3 months. Or purchase whole beans and grind them fresh each time you make coffee. Follow manufacturer’s guidelines for your coffeemaker for fine or coarse grind. Coffee too coarsely ground can result in weak flavor; if it’s too finely ground, it can taste bitter and clog the filter.

measure For each 6-oz. cup, use ¾ cup fresh, cold water and 1 to 2 Tbsp. ground coffee, depending on how strong you like your brew.

storage Whole beans stay fresh about a week, so buy in small amounts. Store at room temperature in an airtight container.

Cold Brew Coffee

hands-on time 5 minutes

stand 12 hours

6 cups cold water
1½ cups coarse-ground coffee
Ice cubes
Coffee creamer or milk (optional)

1. In a 2-qt. pitcher or glass jar stir the water into ground coffee. Cover with plastic wrap and let stand at room temperature 12 to 24 hours.

2. Line a fine-mesh sieve with 100%-cotton cheesecloth or a coffee filter; pour coffee through sieve into a large bowl or another 2-qt. container. To serve, pour coffee over ice and, if desired, stir in coffee creamer. Store remaining coffee in refrigerator up to 2 weeks.

Makes 6 servings (6 oz. each).

each serving 2 cal., 0 fat, 0 mg chol., 4 mg sodium, 0 g carb., 0 g fiber, 0 g sugars, 0 g pro.

GROUND COFFEE can be added in any ratio you like for Cold Brew Coffee, but we like to use 1 to 2 Tbsp. coffee per ½ cup water.

vanilla coffee creamer

In a 1-qt. canning jar combine 2 cups heavy cream, half-and-half, or milk; one 14-oz. can sweetened condensed milk; and 2 tsp. vanilla. Seal and store in the refrigerator up to 2 weeks. Shake before serving.

amaretto coffee creamer

In a 1-qt. canning jar combine 2 cups heavy cream, half-and-half, or milk; one 14-oz. can sweetened condensed milk; 1 tsp. almond extract; and ½ tsp. ground cinnamon. Seal and store in refrigerator up to 2 weeks. Shake before serving.

be your own barista

Espresso—brewed by forcing hot water through finely ground coffee at high pressure—is the base for many caffeinated coffee-shop drinks. Here are ratios for the classics, but adjust strength to your liking.