Southwestern OmeletAvocado, bacon and tomato fold up into a smoky, creamy omelet for four. Top with red or green salsa—or both—for a festive Christmastime brunch.
—PATRICIA COLLINS IMBLER, OREGON
PREP/TOTAL TIME: 20 MIN. MAKES: 4 SERVINGS
½ cup chopped onion
1 jalapeno pepper, minced
1 tablespoon canola oil
6 egg, lightly beaten
6 bacon strips, cooked and crumbled
1 small tomato, chopped
1 ripe avocado, cut into 1-inch slices
1 cup (4 ounces) shredded Monterey Jack cheese, divided
Salt and pepper to taste
Salsa, optional
1. In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes.
2. Sprinkle with the onion mixture, bacon, tomato, avocado and ½ cup cheese. Season with salt and pepper.
3. Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Overnight Raisin French ToastA colleague gave this recipe to me years ago and it’s become a brunch favorite! I like to sprinkle it with cinnamon and sugar when removing it from the oven.
—STEPHANIE WEAVER SLIGO, PENNSYLVANIA
PREP: 15 MIN. + CHILLING BAKE: 45 MIN. MAKES: 12 SERVINGS
1 loaf (1 pound) cinnamon-raisin bread, cubed
1 package (8 ounces) cream cheese, cubed
8 eggs, lightly beaten
1½ cups half-and-half cream
½ cup sugar
½ cup maple syrup
2 tablespoons vanilla extract
1 tablespoon ground cinnamon
⅛ teaspoon ground nutmeg
1. Place half of the bread cubes in a greased 13-in. x 9-in. baking dish. Top with cream cheese and remaining bread.
2. In a large bowl, whisk the remaining ingredients. Pour over top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
Orange-Cranberry Coffee CakesBaking is my favorite thing to do. So during the holiday season, I can often be found in my kitchen preparing festive baked goods, such as these coffee cakes.
—LORAINE MEYER BEND, OREGON
PREP: 40 MIN. + RISING BAKE: 20 MIN. + COOLING MAKES: 2 COFFEE CAKES (12 SERVINGS EACH)
½ cup sugar
1 package (¼ ounce) active dry yeast
1¼ teaspoons salt
4 to 4½ cups all-purpose flour
1 cup 2% milk
½ cup butter, cubed
¼ cup water
1 egg
FILLING
1 cup fresh or frozen cranberries, thawed
¼ cup sugar
¼ cup chopped walnuts
¼ cup dark corn syrup
1 tablespoon grated orange peel
¼ teaspoon ground ginger
ICING
2½ cups confectioners’ sugar
3 tablespoons plus 1 teaspoon orange juice
¼ cup toasted chopped walnuts
1. In a large bowl, combine the sugar, yeast, salt and 2½ cups flour. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Place cranberries in a blender; cover and process until chopped. Drain well; discard liquid from cranberries. In a small bowl, combine cranberries with remaining filling ingredients. Set aside.
4. Punch down dough; turn onto a lightly floured surface. Divide in half. Roll each half into a 16-in. x 10-in. rectangle; spread with filling to within 1 in. of edges. Roll up each jelly-roll style, starting with a long side; seal seams. Place in greased 15-in. x 10-in. x 1-in. baking pans; shape ends to form crescent shapes.
5. With kitchen scissors or a small sharp knife, cut a lengthwise slit down the center of each loaf, ½ in. deep and stopping 2 in. from the ends.
6. Cover loaves and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
7. Combine confectioners’ sugar and orange juice; drizzle over coffee cakes. Top with walnuts; press onto icing to secure.
Make Ahead Note: Prepare cakes as directed. Allow to cool completely. Store unfrosted cakes in an airtight container on the counter overnight. To reheat, place in a 350° oven until warm to the touch. Drizzle with icing and top with walnuts.
Citrus CoolerBrunch for two? Mix up a refreshing ginger-infused punch for a special guest. Served in stemware and garnished with a wedge of citrus, it’s ready to toast to a wonderful day.
—CAROL HEMKER PHENIX CITY, ALABAMA
PREP/TOTAL TIME: 5 MIN. MAKES: 2 SERVINGS
½ cup grapefruit juice
½ cup orange juice
1 to 2 teaspoons lime juice
1 cup ginger ale, chilled
8 ice cubes
Lime and orange slices, optional
In a large bowl, combine the grapefruit juice, orange juice, lime juice and ginger ale. Serve in two chilled glasses over ice. Garnish with lime and orange slices if desired.
As a teenager, I keep active with sports and friends. But baking is my favorite hobby. My five older brothers eat these delicious breakfast rolls right out of the oven!
—JULIA HOLM NORTHFIELD, MINNESOTA
PREP: 40 MIN. + RISING BAKE: 30 MIN. MAKES: 1 DOZEN
1 package (¼ ounce) active dry yeast
¾ cup warm water (110° to 115°)
¾ cup warm 2% milk (110° to 115°)
3 tablespoons canola oil
¼ cup sugar
1½ teaspoons salt
3¾ to 4½ cups all-purpose flour
¾ cup miniature semisweet chocolate chips
FILLING
¼ cup butter, softened
⅓ cup sugar
2 tablespoons ground cinnamon
1 cup miniature semisweet chocolate chips
SYRUP
1 cup packed brown sugar
¾ cup heavy whipping cream
1. In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar, salt and 3 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead in chocolate chips until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Roll into an 18-in. x 12-in. rectangle. Spread butter over dough to within ½ in. of edges. Combine sugar and cinnamon; sprinkle over butter. Sprinkle with chocolate chips; gently press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
4. In a small bowl, combine brown sugar and cream; pour into a greased 13-in. x 9-in. baking dish. Arrange rolls cut side up over syrup. Cover and let rise until doubled, about 50 minutes.
5. Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing to a serving platter. Serve warm.
Easy does it! When you need a satisfying egg dish to feed a crowd, this scramble is a simple go-to. Diced potatoes, ham and veggies mixed with sour cream and cheese make it an all-in-one favorite.
—VICKI HOLLOWAY JOELTON, TENNESSEE
PREP: 15 MIN. COOK: 20 MIN. MAKES: 10 SERVINGS
1½ cups diced peeled potatoes
½ cup chopped sweet red pepper
½ cup chopped green pepper
½ cup chopped onion
2 teaspoons canola oil, divided
2 cups cubed fully cooked ham
16 eggs
⅔ cup sour cream
½ cup 2% milk
1 teaspoon onion salt
½ teaspoon garlic salt
¼ teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
2. In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer.
3. Meanwhile, in a blender, combine eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth.
4. Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.
Vanilla Fruit SaladSeldom can my guests figure out the secret ingredient in this fruit salad, but it’s the peach pie filling. It pulls it all together and makes everyone want seconds.
—NANCY DODSON SPRINGFIELD, ILLINOIS
PREP/TOTAL TIME: 20 MIN. MAKES: 10 SERVINGS
1 pound fresh strawberries, quartered
1½ cups seedless red and/or green grapes, halved
2 medium bananas, sliced
2 kiwifruit, peeled, sliced and quartered
1 cup cubed fresh pineapple
1 can (21 ounces) peach pie filling
3 teaspoons vanilla extract
In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving.
A friend called and asked me for a special recipe that could be served at his daughter’s wedding brunch. I created this recipe for the occasion. It’s loaded with colorful veggies and looks beautiful on a buffet.
—KRISTIN ARNETT ELKHORN, WISCONSIN
PREP: 15 MIN. BAKE: 55 MIN. + STANDING MAKES: 12-15 SERVINGS
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ pound sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 eggs, lightly beaten
2 cups half-and-half cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Parmesan cheese
1. In a large skillet, saute the asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
2. In a large bowl, whisk the eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
3. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes.
4. Sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Not your ordinary fruit salad, this sweet compote is served warm. It can bake right alongside most egg dishes, so everything is conveniently done at the same time.
—JOYCE MOYNIHAN LAKEVILLE, MINNESOTA
PREP: 15 MIN. BAKE: 40 MIN. MAKES: 20 SERVINGS
2 cans (15¼ ounces each) sliced pears, drained
1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
1 package (20 ounces) pitted dried plums
1 jar (16 ounces) unsweetened applesauce
1 can (21 ounces) cherry pie filling
¼ cup packed brown sugar
1. In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar.
2. Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.
Crepe Quiche CupsWhen it comes to trying out new recipes, I’m always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining.
—SHERYL RILEY UNIONVILLE, MISSOURI
PREP: 40 MIN. + CHILLING BAKE: 25 MIN. MAKES: 16 CREPE CUPS
2 eggs
1 cup plus 2 tablespoons 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
⅛ teaspoon salt
FILLING
½ pound bulk pork sausage
¼ cup chopped onion
3 eggs
½ cup 2% milk
½ cup mayonnaise
2 cups (8 ounces) shredded cheddar cheese
1. For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
2. In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside.
3. Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
4. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
5. Line greased muffin cups with crepes; fill two-thirds full with sausage mixture. Bake at 350° for 15 minutes. Cover loosely with foil; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
Make Ahead Note: Crepes can be stacked with waxed paper in between and stored in an airtight container in the fridge for 2 days or in the freezer up to 4 months.
Sage Breakfast PattiesYou’ll want to skip store-bought breakfast patties when you try this simple recipe. It combines ground turkey and pork with plenty of sage and other seasonings for down-home flavor.
—LAURA MCDOWELL LAKE VILLA, ILLINOIS
PREP/TOTAL TIME: 30 MIN. MAKES: 1½ DOZEN
2 teaspoons rubbed sage
2 teaspoons minced chives
¾ teaspoon salt
¾ teaspoon white pepper
¼ teaspoon onion powder
¼ teaspoon chili powder
⅛ teaspoon dried thyme
1 pound ground turkey
½ pound ground pork
1. In a large bowl, combine the first seven ingredients. Crumble turkey and pork over mixture and mix well.
2. Shape into eighteen 2-in. patties. In a large skillet, cook patties over medium heat for 3-4 minutes on each side or until thermometer reads 165°. Drain on paper towels.
Apple Raisin CrepesI’ve been making and eating these breakfast crepes for as long as I can remember. Heating the filled crepes a second time adds a golden crispness.
—DARLENE BRENDEN SALEM, OREGON
PREP: 20 MIN. + CHILLING COOK: 30 MIN. MAKES: 1 DOZEN
1½ cups all-purpose flour
¼ cup sugar
1 cup 2% milk
6 tablespoons water
¼ cup canola oil
1 egg
FILLING
5 cups thinly sliced peeled tart apples
1 cup sugar
½ cup raisins
2 teaspoons ground cinnamon
1 tablespoon confectioners’ sugar
1. For batter, in small bowl, whisk the egg, milk water and oil. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
2. In large saucepan, combine apples, sugar, raisins and cinnamon. Cook and stir over medium heat for 8-10 minutes or until apples are tender; set aside.
3. Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons of batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
4. With a slotted spoon, fill each crepe with ¼ cup of apples; roll up. On a lightly greased griddle or in a large skillet, cook crepes over medium heat for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners’ sugar. Serve immediately with remaining sauce from apples.
Make Ahead Note: For instructions on storing and freezing crepes, see Make Ahead Note with the Crepe Quiche Cups recipe in this chapter.
Gingerbread PancakesThe cinnamon-ginger aroma of these puffy pancakes is how I wake up my gang on Christmas.
—MICHELLE SMITH SYKESVILLE, MARYLAND
PREP/TOTAL TIME: 20 MIN. MAKES: 3 SERVINGS
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 egg
¾ cup 2% milk
2 tablespoons molasses
1 tablespoon canola oil
6 tablespoons maple pancake syrup
¾ cup apple pie filling, warmed
3 tablespoons dried cranberries
1. Combine the first six ingredients in large bowl. Combine egg, milk, molasses and oil; stir into dry ingredients just until moistened.
2. Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
3. To serve, place two pancakes on each plate; drizzle with 2 tablespoons syrup. Top with ¼ cup apple pie filling; sprinkle with cranberries.
Almond Coffee CakeI’ve been making this cake for gatherings or on cold winter mornings for years, and the platter is always empty. I think it’s doubly delicious because of the cream cheese and vanilla chip filling. One piece just leads to another!
—MARY SHIVERS ADA, OKLAHOMA
PREP: 35 MIN. + RISING BAKE: 20 MIN. + COOLING MAKES: 8-10 SERVINGS
1 loaf (1 pound) frozen bread dough, thawed
1 package (8 ounces) cream cheese, softened
¼ cup sugar
1 egg
½ teaspoon almond extract
¾ cup vanilla or white chips
1 tablespoon 2% milk
GLAZE
1 cup confectioners’ sugar
¼ teaspoon almond extract
1 to 2 tablespoons 2% milk
½ cup slivered almonds, toasted
1. On a lightly floured surface, roll dough into a 15-in. x 9-in. rectangle. Transfer to a lightly greased baking sheet.
2. In small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle; sprinkle with chips. On each long side, cut 1-in.-wide strips, about ½ in. from filling.
3. Starting at one end, fold alternating strips at angle across filling. Seal ends. Cover and let rise in warm place until doubled, about 1 hour.
4. Brush with the milk. Bake at 350° for 20-30 minutes or until golden brown. Cool on a wire rack.
5. For glaze, in a small bowl, combine confectioners’ sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over warm coffee cake. Sprinkle with almonds.
Make Ahead Note: Prepare coffee cake as directed. Allow to cool completely. Cover in plastic wrap and store in refrigerator overnight. To reheat, place in a 350° oven until warm to the touch. Drizzle with icing and top with nuts.
My mother-in-law tried a recipe that was similar to this. We made it with cinnamon candies and now it’s a Christmas tradition.
—GEORGIA STULL HARRISONVILLE, MISSOURI
PREP: 40 MIN. + RISING BAKE: 25 MIN. MAKES: 2 LOAVES (12 SLICES EACH)
2 packages (¼ ounce each) active dry yeast
¼ cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 eggs
½ cup sugar
¼ cup shortening
2 teaspoons salt
5 to 5½ cups all-purpose flour
FILLING
1 cup chopped pecans
½ cup red-hot candies
¼ cup sugar
2 teaspoons ground cinnamon
2 tablespoons butter, softened
GLAZE
1 cup confectioners’ sugar
½ teaspoon vanilla extract
1 to 2 tablespoons 2% milk
1. In a large bowl, dissolve yeast in warm water. Add the milk, eggs, sugar, shortening, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the pecans, red-hots, sugar and cinnamon; set aside.
3. Punch dough down. Divide in half. On a greased baking sheet, roll out one portion into a 12-in. x 10-in. rectangle. Spread 1 tablespoon butter down the center; sprinkle with half of the pecan mixture.
4. On each long side, cut 1-in.-wide strips about 2½ in. into center. Starting at one end, fold alternating strips at angle across filling. Pinch ends to seal. Repeat with remaining dough, butter and pecan mixture. Cover; let rise until doubled, about 45 min.
5. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. In a small bowl, combine the confectioners’ sugar, vanilla and enough milk to achieve desired consistency; drizzle over loaves. Serve warm.
With its flaky, buttery crust and sweet peach topping, this is one of my favorite desserts. It’s a tried-and-true recipe from my mother.
—RACHEL GARCIA FORT KNOX, KENTUCKY
PREP: 25 MIN. BAKE: 45 MIN. + COOLING MAKES: 10 SERVINGS
2 cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon baking powder
½ cup cold butter, cubed
2 cans (15¼ ounces each) peach halves, drained and patted dry
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 egg yolks, lightly beaten
1 cup heavy whipping cream
1. In a small bowl, combine the flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1½ in. up the sides of a greased 9-in. springform pan.
2. Place pan on baking sheet. Lay peach halves, cut side up, in crust. Combine brown sugar and cinnamon; sprinkle on top.
3. Bake at 350° for 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until top is set. Cool on a wire rack. Refrigerate leftovers.
Dotted with dried apricots and maraschino cherries, this tender coffee cake has a festive flavor and look. I love to serve it at Christmastime for my family, fellow teachers and students. It makes a fun holiday gift, too.
—LINDA HOLLINGSWORTH QUITMAN, MISSISSIPPI
PREP: 35 MIN. + RISING BAKE: 20 MIN. MAKES: 3 LOAVES (12 SLICES EACH)
2 packages (¼ ounce each) active dry yeast
½ cup warm water (110° to 115°)
2 cups warm sour cream (110° to 115°)
6 tablespoons butter, divided
⅓ cup sugar
2 eggs
2 teaspoons salt
5¾ to 6¼ cups all-purpose flour
1½ cups finely chopped dried apricots
1½ cups finely chopped maraschino cherries
2 cups confectioners’ sugar
2 tablespoons cold water
Additional cherries, halved
1. In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14-in. x 7-in. rectangle on a greased baking sheet.
4. Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut ¾-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top.
5. Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners’ sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.
I call this my nut puff pastry. You’ll be surprised how easy it is, and the frosting...mmm, what an excellent treat!
—BETTY CLAYCOMB ALVERTON, PENNSYLVANIA
PREP: 40 MIN. BAKE: 20 MIN. + COOLING MAKES: 2 PASTRIES (11 SERVINGS EACH)
2 cups all-purpose flour, divided
¼ teaspoon salt
1 cup cold butter, divided
2 tablespoons plus 1 cup cold water, divided
¼ teaspoon almond extract
3 eggs
FROSTING
1½ cups confectioners’ sugar
2 tablespoons butter, softened
4 teaspoons water
¼ teaspoon almond extract
⅔ cup chopped almonds, toasted
1. In a large bowl, combine 1 cup flour and salt; cut in ½ cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12-in. x 3-in. rectangle.
2. In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
3. Spread over rectangles. Bake at 400° for 18-20 minutes or until topping is lightly browned. Cool for 5 minutes before removing from pan to wire racks.
4. For frosting, in a small bowl, combine the confectioners’ sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.
For over 20 years, we sold homegrown specialty onions at the farmers market. I handed out this classic quiche recipe to all our customers.
—JANICE REDFORD CAMBRIDGE, WISCONSIN
PREP: 30 MIN. BAKE: 40 MIN. MAKES: 6-8 SERVINGS
1 cup all-purpose flour
¾ teaspoon salt, divided
½ cup plus 3 tablespoons cold butter, divided
½ cup 4% small-curd cottage cheese
3 large sweet onions, sliced (about 6 cups)
4 ounces Canadian bacon, diced
¼ teaspoon pepper
3 eggs, lightly beaten
1 cup (4 ounces) shredded cheddar cheese
1. In a small bowl, combine flour and ¼ teaspoon salt; cut in ½ cup butter until crumbly. Gradually add cottage cheese, tossing with a fork until dough forms a ball.
2. Roll out pastry dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to ½ in. beyond edge of plate; flute edges.
3. In a large skillet, saute onions in remaining butter until golden brown. Stir in the Canadian bacon, pepper and remaining salt. Remove from the heat; add eggs and cheddar cheese. Pour into pastry shell.
4. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
I got this dough recipe many years ago while visiting a friend’s home where we were served the most delicious dinner rolls. I use it for crescent rolls, bread and these jumbo cinnamon rolls. And let me tell you, these buns are no wimps when it comes to packing in big cinnamon flavor.
—BETTE LU LERWICK ALBIN, WYOMING
PREP: 40 MIN. + RISING BAKE: 35 MIN. MAKES: 1 DOZEN
1 tablespoon active dry yeast
⅓ cup sugar
¾ cup warm water (110° to 115°)
¾ cup warm 2% milk (110° to 115°)
2 eggs
3 tablespoons butter, melted
1½ teaspoons salt
4½ to 5 cups all-purpose flour
FILLING
1½ cups packed brown sugar
½ cup butter, melted
2 tablespoons ground cinnamon
TOPPING
1½ cups packed brown sugar
¾ cup butter, melted
3 tablespoons half-and-half cream
1. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the milk, eggs, butter, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. On a lightly floured surface, roll into an 18-in. x 12-in. rectangle. In a small bowl, combine the brown sugar, butter and cinnamon; spread over rectangle to within ½ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1½-in. slices.
4. In a small bowl, combine brown sugar, butter and cream; pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in brown sugar mixture.
5. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 35-40 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.
Brunch guests may raise their eyebrows when you tell them the ingredients in this unconventional strudel, but after one taste, they’re raising their hands for the recipe.
—CAROLE RESNICK CLEVELAND, OHIO
PREP: 45 MIN. BAKE: 20 MIN. MAKES: 2 STRUDELS (12 SLICES EACH)
1 cup finely chopped mushrooms
1 small onion, finely chopped
½ cup butter, divided
2 small pears, peeled and thinly sliced
¾ cup shredded Gruyere or Swiss cheese
⅓ cup sliced almonds
1 tablespoon stone-ground mustard
½ teaspoon salt
¼ teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
⅓ cup grated Parmesan cheese
1. In a large skillet, cook mushrooms and onion in 2 tablespoons butter until tender. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in the Gruyere, almonds, mustard, salt and pepper. Cool to room temperature.
2. Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush evenly with butter. Sprinkle with 1½ teaspoons Parmesan cheese. Layer with four more sheets of phyllo, brushing each sheet with butter and sprinkling with cheese. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Spread half of the pear mixture in a 2-in.-wide strip along a short side of dough. Roll up jelly-roll style, starting with the pear side; pinch seams to seal. Brush with butter. Transfer to a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan.
4. Repeat with remaining phyllo, butter, Parmesan cheese and pear mixture.
5. Bake at 375° for 16-20 minutes or until golden brown. Cool for 5 minutes. Cut each strudel into 12 slices.
A bacon and cheese omelet that bakes in the oven saves you from hovering over the stovetop while brunch guests arrive. Plus, there’s no flipping involved. For a meatless option, try using mushrooms instead of bacon.
—LAUREL ROBERTS VANCOUVER, WASHINGTON
PREP: 20 MIN. BAKE: 35 MIN. MAKES: 6 SERVINGS
8 bacon strips, diced
4 green onions, sliced
8 eggs
1 cup 2% milk
½ teaspoon seasoned salt
2½ cups (10 ounces) shredded Monterey Jack cheese, divided
1. In a large skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion in drippings until tender; set aside.
2. In a large bowl, beat eggs. Add the milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish.
3. Bake, uncovered, at 350° for 35-40 minutes. Sprinkle with remaining cheese.
Maple-Glazed SausagesI love to coat a skillet full of breakfast sausages with this cinnamony syrup. They’re my first choice when I want to round out a morning menu of French toast and fruit compote.
—TRUDIE HAGEN ROGGEN, COLORADO
PREP/TOTAL TIME: 20 MIN. MAKES: 10 SERVINGS
2 packages (6.4 ounces each) brown-and-serve sausage links
1 cup maple syrup
½ cup packed brown sugar
1 teaspoon ground cinnamon
In a large skillet, brown sausage links. In a small bowl, combine the syrup, brown sugar and cinnamon; pour over sausages. Bring to a boil. Reduce heat; simmer, uncovered, until sausages are glazed.
Mini Spinach FrittatasI make these pepperoni appetizers when I’m tired of the “same old.” It’s easy to double the recipe for a larger breakfast or brunch crowd.
—NANCY STATKEVICUS TUCSON, ARIZONA
PREP/TOTAL TIME: 30 MIN. MAKES: 2 DOZEN
1 cup ricotta cheese
¾ cup grated Parmesan cheese
⅔ cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 egg
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
24 slices pepperoni
1. In a small bowl, combine the first eight ingredients. Place a slice of pepperoni in each of 24 greased miniature muffin cups. Fill muffin cups three-fourths full with cheese mixture.
2. Bake at 375° for 20-25 minutes or until completely set. Carefully run a knife around edges of muffin cups to loosen. Serve warm.
Pecan French ToastThe orange-pecan flavors are reminiscent of the South, but I call this Wisconsin French Toast. Thick bread slices are key for soaking up the zesty orange flavors overnight.
—ALLAN WHYTOCK LEBANON, OREGON
PREP: 10 MIN. + CHILLING BAKE: 20 MIN. MAKES: 6 SERVINGS
4 eggs
⅔ cup orange juice
⅓ cup 2% milk
¼ cup sugar
1 tablespoon grated orange peel
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
6 slices Italian bread (1 inch thick)
⅓ cup butter, melted
¾ cup chopped pecans
Maple syrup
1. In a small bowl, whisk the first seven ingredients. Place bread in a 13-in. x 9-in. dish; pour egg mixture over the top. Cover and refrigerate overnight, turning slices once.
2. Pour butter into a 15-in. x 10-in. x 1-in. baking pan; top with bread. Sprinkle with pecans. Bake at 400° for 20-25 minutes or until golden brown. Serve with syrup.
Eggs Benedict CasseroleEggs Benedict for a bunch? Everything you love about this classic brunch dish is baked into an easy-to-serve casserole.
—SANDIE HEINDEL LIBERTY, MISSOURI
PREP: 25 MIN. + CHILLING BAKE: 45 MIN. MAKES: 12 SERVINGS (1⅔ CUPS SAUCE)
¾ pound Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
¼ teaspoon paprika
SAUCE
4 egg yolks
½ cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ cup butter, melted
1. Place half of the bacon in a greased 13-in. x 9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
3. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Lemon Pull-Apart Coffee CakeI found this recipe in a newspaper and make it often. I keep a tube of biscuit dough on hand so I can bake it when unexpected company stops in.
—MARY TALLMAN ARBOR VITAE, WISCONSIN
PREP/TOTAL TIME: 30 MIN. MAKES: 10 SERVINGS
¼ cup sugar
¼ cup chopped walnuts
¼ cup golden raisins
2 tablespoons butter, melted
2 teaspoons grated lemon peel
1 tube (12 ounces) refrigerated buttermilk biscuits
GLAZE
½ cup confectioners’ sugar
1 tablespoon lemon juice
1. In a large bowl, combine the first five ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Place in a greased 9-in. round baking pan.
2. Bake at 400° for 20-25 minutes or until golden brown. Immediately invert onto a wire rack. Combine glaze ingredients until smooth; drizzle over warm coffee cake.
Everyone calls this Bette’s Fabulous Coffee Cake. It’s my signature cake at luncheons and club meetings, and it’s so easy to make.
—BETTE MINTZ GLENDALE, CALIFORNIA
PREP: 15 MIN. BAKE: 40 MIN. + COOLING MAKES: 12-16 SERVINGS
¾ cup chopped walnuts
⅓ cup sugar
1 tablespoon baking cocoa
1 teaspoon instant coffee granules
1 teaspoon ground cinnamon
BATTER
¾ cup butter, softened
1½ cups sugar
4 eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1½ cups (12 ounces) sour cream
½ cup semisweet chocolate chips
Confectioners’ sugar, optional
1. In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips.
2. Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners’ sugar if desired.
I’m a big fan of recipes that use common ingredients yet turn out spectacular. This bread is fantastic and gets smiles every time I serve it. The recipe is a little more complicated than some but is worth the extra effort.
—ERIKA AYLWARD CLINTON, MICHIGAN
PREP: 40 MIN. + RISING BAKE: 30 MIN. + COOLING MAKES: 2 LOAVES (8 SLICES EACH)
2 packages (¼ ounce each) active dry yeast
½ cup warm water (110° to 115°)
⅓ cup honey, divided
6 tablespoons butter, softened
1 egg
½ cup baking cocoa
½ teaspoon salt
2½ to 3 cups bread flour
CREAM CHEESE FILLING
4 ounces cream cheese, softened
¼ cup sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
TOPPING
¼ cup all-purpose flour
¼ cup sugar
½ teaspoon ground cinnamon
2 tablespoons cold butter
¼ cup chopped macadamia nuts
ICING
1½ cups confectioners’ sugar
1 tablespoon baking cocoa
¼ teaspoon vanilla extract
3 to 4 tablespoons 2% milk
1. In a large bowl, dissolve yeast in warm water. Add 2 teaspoons honey; let stand for 5 minutes. Add the butter, egg, cocoa, salt, 1½ cups bread flour and remaining honey. Beat for 2 minutes or until smooth. Stir in enough remaining bread flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. On a lightly floured surface, roll one portion into a 12-in. x 7-in. rectangle.
4. In a small bowl, beat filling ingredients until smooth. Spread half of the filling over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
5. Place seam side down on a large greased baking sheet. With a sharp knife, cut roll in half lengthwise, leaving one end intact. Carefully turn cut sides up. Loosely twist strips around each other, keeping cut side up. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes.
6. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Add nuts. Sprinkle over loaves.
7. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioner’s sugar, cocoa, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves.
Fluffy Hot ChocolateThis is our daughter’s favorite hot chocolate recipe. It may look like ordinary cocoa, but a touch of vanilla sets it apart from the rest. And the melted marshmallows give it a frothy body you won’t get from a cocoa packet.
—JO ANN SCHIMCEK WEIMAR, TEXAS
PREP/TOTAL TIME: 15 MIN. MAKES: 4 SERVINGS
8 teaspoons sugar
4 teaspoons baking cocoa
4 cups 2% milk
1½ cups miniature marshmallows
1 teaspoon vanilla extract
In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.
My husband makes this rice pudding quite often for breakfast. It’s equally good with fresh blueberries instead of cherries.
—SUE DRAHEIM WATERFORD, WISCONSIN
PREP: 15 MIN. BAKE: 25 MIN. MAKES: 8 SERVINGS
1⅓ cups uncooked long grain or basmati rice
1 can (15¼ ounces) peach halves, drained
1 cup canned or frozen pitted tart cherries, drained
1 cup heavy whipping cream
½ cup packed brown sugar, divided
¼ cup old-fashioned oats
¼ cup flaked coconut
¼ cup chopped pecans
¼ cup butter, melted
1. Cook rice according to package directions. In a large bowl, combine the rice, peaches, cherries, cream and ¼ cup brown sugar. Transfer to a greased 1½ quart baking dish.
2. Combine the oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
My husband’s Bohemian mother brought a kolachke recipe with her when she came to America. I was not able to meet her but have heard so many wonderful stories. I like to make them when my husband’s daughters visit; kolachkes are an important part of their heritage.
—JAN WAGNER-CUDA DEER PARK, WASHINGTON
PREP: 45 MIN. + RISING BAKE: 10 MIN. MAKES: ABOUT 2 DOZEN
1 medium potato, peeled and cubed
1¼ teaspoons active dry yeast
2 tablespoons warm water (110° to 115°)
¾ cup sugar
½ cup warm 2% milk (110° to 115°)
¼ cup shortening
6 tablespoons butter, softened, divided
1 egg, lightly beaten
¾ teaspoon salt
3 to 4 cups all-purpose flour
⅓ cup apricot cake and pastry filling
⅓ cup raspberry cake and pastry filling
⅔ cup confectioners’ sugar
4 teaspoons 2% milk
1. Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving ½ cup cooking liquid. Mash potato; set aside ½ cup (discard or save remaining potato for another use).
2. In a large bowl, dissolve yeast in warm water. Add the sugar, milk, shortening, 4 tablespoons butter, egg, salt, reserved cooking liquid and mashed potato. Beat in 2 cups flour until smooth. Stir in enough of the remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Turn onto a well-floured surface. Shape into 1½-in. balls; place 2 in. apart on greased baking sheets. Flatten to ½-in. thickness. Cover and let rise for 15 minutes or until almost doubled. Melt the remaining butter.
5. Using the end of a wooden spoon handle, make an indentation in the center of each ball; brush with butter and fill with a rounded teaspoon of filling.
6. Bake at 400° for 10-15 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners’ sugar and milk; drizzle over warm rolls.
Granola Yogurt ParfaitsI love this recipe because the granola and vanilla-orange yogurt can be made the day before. The next morning, just roll out of bed and assemble the parfaits in pretty glasses.
—LAUREEN PITTMAN RIVERSIDE, CALIFORNIA
PREP: 30 MIN. + CHILLING BAKE: 25 MIN. + COOLING MAKES: 6 SERVINGS
4 cups (32 ounces) plain yogurt
½ cup orange juice
¼ cup honey
1½ teaspoons vanilla extract
4 teaspoons grated orange peel
GRANOLA
1½ cups old-fashioned oats
¾ cup chopped walnuts
3 tablespoons dark brown sugar
3 tablespoons honey
2 tablespoons canola oil
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup dried cranberries
1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a large bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
2. Remove yogurt from cheesecloth and discard liquid from bowl. In another bowl, combine the yogurt, orange juice, honey, vanilla and orange peel. Cover and refrigerate until serving.
3. For granola, in a large bowl, combine oats and walnuts. Combine the brown sugar, honey, oil, vanilla and salt; pour over oat mixture and toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
4. Bake at 300° for 25-30 minutes or until golden brown, stirring twice. Cool on a wire rack. Transfer to a large bowl; stir in cranberries. Store in an airtight container.
5. To serve, alternate layers of yogurt and granola in six parfait glasses.
Make Ahead Note: Once cooled, granola can be stored in an airtight container for 2 weeks at room temperature, for 2 months in the refrigerator, and up to 6 months in the freezer.
Smoked Salmon and Egg WrapsServed hot from the oven, these smoked salmon wraps are ideal for serving a brunch bunch of 10. Plus, start to finish, they’re ready in less than 30 minutes.
—MARY LOU WAYMAN SALT LAKE CITY, UTAH
PREP/TOTAL TIME: 25 MIN. MAKES: 10 SERVINGS
12 eggs, lightly beaten
¼ cup snipped fresh dill or 4 teaspoons dill weed
2 tablespoons 2% milk
½ teaspoon seasoned salt
10 flour tortillas (8 inches)
1 package (4 ounces) smoked salmon or lox
½ cup finely chopped red onion
6 ounces Havarti cheese, thinly sliced
1. In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large nonstick skillet with cooking spray and place over medium heat. Add egg mixture. Cook and stir over medium heat until eggs are completely set.
2. Spoon a scant ⅓ cup egg mixture down the center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at one of the open ends. Place wraps, seam side down, in 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
3. Cover and bake at 350° for 10 minutes or until cheese is melted.
Silver Dollar Oat PancakesI combined two of my grandson Joshua’s favorite foods—applesauce and oatmeal—into these wholesome little pancakes. He likes the smaller serving size.
—MARGARET WILSON SUN CITY, CALIFORNIA
PREP/TOTAL TIME: 25 MIN. MAKES: 4 SERVINGS
½ cup all-purpose flour
½ cup quick-cooking oats
1½ teaspoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
¾ cup buttermilk
½ cup cinnamon applesauce
2 tablespoons butter, melted
Maple syrup or topping of your choice
1. In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce and butter; stir into dry ingredients just until moistened.
2. Pour batter by 2 tablespoonfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup.
3. Cool remaining pancakes; arrange in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
To use frozen pancakes: Place on a lightly greased baking sheet. Bake at 400° for 4-6 minutes or until heated through. Serve with syrup if desired.