1

Breakfast

Wake up with a hearty plate of biscuits and gravy, a basket of homemade muffins, or a stack of fluffy pancakes—comfort food doesn’t have to come at the end of the day.

• Quiche Lorraine
• Pastry for a Single-Crust Pie
• Spinach and Mushroom Quiche
• Hash Brown–Crusted Quiche
• Mushroom-Thyme Omelets
• Hash Brown Omelet
• Baked Eggs with Cheese and Basil Sauce
• Smoked Salmon Eggs Benedict
• Baked Denver Strata
• Baked Brie Strata
• Potato-Ham Bake
• Easy Hash Brown Bake
• Asparagus, Zucchini, and Yellow Pepper Frittata with Fontina
• Fried Egg, Avocado, and Bacon Breakfast Sandwiches
• Bacon-Biscuit Egg Sandwiches
• Cheese-and-Onion Scrambled Eggs
• Black Bean and Corn Breakfast Burritos
• Flaky Buttermilk Biscuits with Sausage Gravy
• Sausage Gravy
• Cornflake Chicken ’n’ Waffles
• Overnight Three-Grain Waffles
• Praline Sauce
• Oven-Puffed Pancake with Caramelized Plums
• Blueberry Pancakes
• Pumpkin Pancakes
• Baked French Toast
• Spiced Maple Syrup
• Ham-and-Cheese Stuffed French Toast
• Overnight Coffee Cake
• Banana Bread
• Streusel-Nut Topping
• Orange-Raisin Brunch Bread
• Ooey-Gooey Monkey Bread
• Apple Cider Doughnuts
• Spiced Glaze
• Cinnamon Rolls
• Vanilla Frosting
• Peanut Butter–Streusel Muffins
• Blueberry Muffins
• Fruit-and-Nut Baked Oatmeal

Quiche Lorraine

prep 30 minutes · bake 14 minutes at 450°F + 50 minutes at 325°F · stand 10 minutes · makes 6 servings

• 1 recipe Pastry for a Single-Crust Pie
• 6 slices bacon
• ½ cup chopped onion (1 medium)
• 5 eggs, lightly beaten
• 1¼ cups half-and-half or light cream
• ¼ teaspoon salt
•   Pinch ground nutmeg
• 1½ cups shredded Swiss cheese (6 ounces)
• 1 tablespoon all-purpose flour
•   Chopped tomato (optional)
•   Snipped fresh Italian (flat-leaf) parsley (optional)

1 Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Do not prick pastry.

2 Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. 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.)

3 Meanwhile, in an extra-large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add onion to the reserved drippings; cook over medium heat until tender, stirring occasionally. Drain off fat.

4 In a large bowl combine eggs, half-and-half, salt, and nutmeg. Stir in crumbled bacon and onion. In a small bowl toss together cheese and flour; stir into egg mixture.

5 Pour egg mixture into the hot baked pastry shell. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary to prevent overbrowning, cover edge of quiche with foil for the last 10 to 20 minutes of baking. Let stand for 10 minutes before serving. If desired, garnish with tomato and/or parsley.

nutrition facts per serving: 560 cal., 39 g total fat (19 g sat. fat), 252 mg chol., 668 mg sodium, 30 g carb., 1 g fiber, 21 g pro.

Pastry for a Single-Crust Pie

In a medium bowl stir together 1½ cups all-purpose flour and ½ teaspoon salt. Using a pastry blender, cut in ¼ cup shortening and ¼ cup butter, cut up, until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon ice water at a time, until all of the flour mixture is moistened (¼ to ⅓ cup ice water total). Gather flour mixture into a ball, kneading gently until it holds together.

Spinach and Mushroom Quiche

Prepare as directed, except omit bacon. Cook the onion and 1½ cups sliced fresh mushrooms in 1 tablespoon hot vegetable oil until tender, stirring occasionally. Stir in 3 cups lightly packed coarsely chopped fresh spinach. Stir spinach mixture into egg mixture with cheese. Continue as directed in Step 5.

Hash Brown–Crusted Quiche

prep 35 minutes · cook 20 minutes · bake 50 minutes at 325°F · stand 10 minutes · makes 8 servings

• 1¾ pounds russet potatoes
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 to 2 tablespoons olive oil
• 1 tablespoon butter
• 4 slices bacon
• 1¼ cups coarsely shredded zucchini (1 medium)
• ½ cup chopped red onion (1 medium)
• 4 eggs, lightly beaten
• 1 cup half-and-half or light cream
• ¼ teaspoon crushed red pepper
• 1 cup shredded Swiss cheese (4 ounces)
• 1 tablespoon all-purpose flour

1 Preheat oven to 325°F. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set in the sink. Repeat rinsing and draining two or three more times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.✽ Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle with ¼ teaspoon of the salt and the black pepper; toss to combine.

2 In a 12-inch nonstick skillet with flared sides heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes, spreading into an even layer. Press gently with the back of a spatula to form a potato cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until bottom is golden and crisp.

3 Place a baking sheet or cutting board over top of skillet. Carefully invert skillet to transfer potatoes to baking sheet. If necessary, add the remaining 1 tablespoon oil to skillet. Using the baking sheet, slide potatoes back into skillet. Cook about 8 minutes more or until bottom is golden.

4 Lightly grease a 9-inch pie pan or plate. Use the baking sheet to transfer potato cake to pie pan; press potatoes into the bottom and up the sides of the pan.

5 In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add zucchini and onion to the reserved drippings. Cook over medium heat for 3 to 5 minutes or until tender, stirring occasionally.

6 In a large bowl combine eggs, half-and-half, crushed red pepper, and the remaining ¼ teaspoon salt. Stir in bacon and zucchini mixture. In a small bowl toss together cheese and flour; stir into egg mixture.

7 Pour egg mixture into the potato-lined pie pan. Bake, uncovered, for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

nutrition facts per serving: 324 cal., 22 g total fat (9 g sat. fat), 133 mg chol., 412 mg sodium, 20 g carb., 3 g fiber, 12 g pro.

✽tip

Instead of using a salad spinner, you can dry the shredded potatoes by pressing out the water with a potato ricer or by patting them dry with paper towels.

Mushroom-Thyme Omelets

start to finish 30 minutes · makes 2 servings

•   Nonstick cooking spray
• 2 cups sliced assorted fresh mushrooms, such as button, cremini, and/or stemmed shiitake
• 3 tablespoons sliced green onions
• 1 clove garlic, minced
• 4 eggs, lightly beaten
• 1 teaspoon snipped fresh thyme
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 teaspoon olive oil
• ¼ cup shredded cheddar cheese (1 ounce)
• ⅓ cup chopped roma tomato (1 medium)
• 1 tablespoon finely shredded Asiago or Parmesan cheese
•   Fresh thyme or parsley leaves (optional)

1 Lightly coat a 6- to 7-inch nonstick skillet with flared sides with cooking spray; heat skillet over medium heat. Add mushrooms, green onions, and garlic; cook and stir until mushrooms are tender. Using a slotted spoon, remove mushroom mixture from skillet; set aside. If necessary, drain skillet; carefully wipe out skillet with paper towels.

2 In a medium bowl combine eggs, snipped thyme, salt, and pepper.

3 Add half of the oil to the same skillet; heat skillet over medium heat. Pour half of the egg mixture into skillet. Using a wooden or plastic spatula, immediately begin stirring the eggs gently but continuously until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set.

4 Sprinkle with half of the cheddar cheese. Top with half of the mushroom mixture. Cook just until cheese begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer to a serving plate; cover and keep warm.

5 Repeat with the remaining oil, egg mixture, cheddar cheese, and mushroom mixture. Top omelets with tomato, Asiago cheese, and, if desired, thyme leaves.

nutrition facts per serving: 265 cal., 18 g total fat (7 g sat. fat), 389 mg chol., 426 mg sodium, 7 g carb., 2 g fiber, 21 g pro.

Hash Brown Omelet

start to finish 25 minutes · makes 4 servings

• 4 slices bacon
• ½ of a 20-ounce package (2 cups) refrigerated shredded hash brown potatoes
• ¼ cup chopped onion
• ¼ cup chopped green sweet pepper
• 4 eggs, lightly beaten
• ¼ cup milk
• ½ teaspoon salt
•   Pinch ground black pepper
• 1 cup shredded cheddar cheese (4 ounces)
•   Bias-sliced green onions (optional)

1 In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside.

2 In a large bowl stir together potatoes, chopped onion, and sweet pepper. Add potato mixture to the reserved drippings; press gently. Cook over low heat about 7 minutes or until potatoes are brown and crisp, turning once.

3 Meanwhile, in a small bowl combine eggs, milk, salt, and black pepper. Pour egg mixture over potato mixture. Sprinkle with cheese and bacon. Cook, covered, over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Transfer to a serving plate. Cut into wedges. If desired, sprinkle with green onions.

nutrition facts per serving: 382 cal., 25 g total fat (12 g sat. fat), 256 mg chol., 729 mg sodium, 20 g carb., 1 g fiber, 19 g pro.

Baked Eggs with Cheese and Basil Sauce

prep 15 minutes · bake 18 minutes at 350°F · makes 4 servings

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 3 tablespoons snipped fresh basil or ½ teaspoon dried basil, crushed
• 1 cup milk
•   Nonstick cooking spray
• 4 eggs
•   Salt
•   Ground black pepper
• ¼ cup shredded mozzarella cheese (1 ounce)
•   Snipped fresh basil (optional)

1 Preheat oven to 350°F. For sauce, in a small saucepan heat butter over medium heat until melted. Stir in flour, ¼ teaspoon salt, and ⅛ teaspoon pepper. If using, stir in dried basil. Gradually stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. If using, stir in 3 tablespoons fresh basil.

2 Lightly coat four 8- to 10-ounce round baking dishes or 6-ounce custard cups with cooking spray. To assemble, spoon about 2 tablespoons of the sauce into each prepared baking dish. Gently break an egg into the center of each dish; sprinkle with additional salt and pepper. Spoon the remaining sauce over eggs.

3 Bake for 18 to 20 minutes or until eggs are set. Sprinkle with cheese. Let stand until cheese is melted. If desired, garnish with additional fresh basil.

nutrition facts per serving: 216 cal., 16 g total fat (9 g sat. fat), 245 mg chol., 419 mg sodium, 6 g carb., 0 g fiber, 10 g pro.

Smoked Salmon Eggs Benedict

start to finish 35 minutes · makes 4 servings

• ¼ cup light sour cream
• 1 teaspoon lemon juice
• ¾ to 1 teaspoon dry mustard
• 3 to 4 teaspoons fat-free milk
• 4 eggs
• 4 ounces thinly sliced smoked salmon (lox-style)✽
• 2 whole wheat English muffins, split and toasted
•   Finely chopped red onion (optional)
•   Freshly ground black pepper (optional)

1 For sauce, in a small bowl combine sour cream, lemon juice, and dry mustard. Stir in enough of the milk to reach desired consistency. Set aside.

2 Lightly grease four cups of an egg-poaching pan.✽✽ Place poaching cups into bottom pan over boiling water following the manufacturer’s directions; reduce heat to simmering. Break an egg into a measuring cup. Carefully slide egg into a poaching cup. Repeat with the remaining three eggs. Cook, covered, for 4 to 6 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Run a knife around edges to loosen eggs. Invert poaching cups to remove eggs.

3 Divide smoked salmon among toasted muffin halves. Top with poached eggs; spoon sauce over eggs. If desired, sprinkle with red onion and/or pepper.

nutrition facts per serving: 192 cal., 8 g total fat (3 g sat. fat), 197 mg chol., 769 mg sodium, 15 g carb., 2 g fiber, 15 g pro.

✽tip

Lox-style salmon is cured by brining and then smoking it, giving it a softer texture and brighter color. It looks almost raw, but it is fully cooked. Any smoked salmon will work in this recipe.

✽✽tip

If you don’t have an egg-poaching pan, lightly grease a large skillet. Fill the skillet halfway with water. Bring water to boiling; reduce heat to simmering. Break an egg into a measuring cup and slip egg into the simmering water. Repeat with the remaining three eggs. Simmer, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.

Smoked Salmon Eggs Benedict

Baked Denver Strata

prep 25 minutes · bake 35 minutes at 350°F · stand 10 minutes · makes 10 servings

• 6 English muffins, split and quartered
• 9 eggs, lightly beaten
• 1 cup milk
• 1 4-ounce can diced green chile peppers, drained
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup diced cooked ham (about 5 ounces)
• 1 7-ounce jar roasted red sweet peppers, drained and cut into strips
• ½ cup finely chopped green onions (4)
• 1 2.5-ounce can sliced, pitted ripe olives, drained
• 1½ cups shredded provolone cheese (6 ounces)
• ½ cup shredded cheddar cheese (2 ounces)

1 Preheat oven to 350°F. Grease a 3-quart rectangular baking dish. Arrange English muffin quarters in a single layer in the prepared baking dish.

2 In a large bowl combine eggs, milk, green chile peppers, salt, and black pepper. Pour egg mixture over muffin quarters. Top with ham, roasted peppers, green onions, and olives. Sprinkle with provolone cheese and cheddar cheese.

3 Bake, uncovered, about 35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

nutrition facts per serving: 279 cal., 14 g total fat (6 g sat. fat), 218 mg chol., 744 mg sodium, 20 g carb., 2 g fiber, 18 g pro.

Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill for 2 to 24 hours. To serve, preheat oven to 350°F. Bake, uncovered, about 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Baked Brie Strata

prep 25 minutes · chill 4 to 24 hours · bake 55 minutes at 325°F · stand 10 minutes · makes 6 servings

• 2 cups sliced zucchini
• 6 cups crusty sourdough bread torn into bite-size pieces (6 ounces)
• 1 4.4-ounce package Brie cheese
• 1 cup halved grape or cherry tomatoes
• 4 eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed
• ⅔ cup evaporated milk
• ⅓ cup sliced green onions
• 3 tablespoons snipped fresh dill
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper

1 In a covered medium saucepan cook zucchini in a small amount of lightly salted boiling water for 2 to 3 minutes or just until tender; drain.

2 Grease a 2-quart rectangular baking dish. Spread 4 cups of the bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Cut cheese into ½-inch pieces; sprinkle evenly over bread in baking dish. Top with zucchini and tomatoes. Sprinkle with the remaining 2 cups bread pieces.

3 In a medium bowl combine eggs, evaporated milk, green onions, dill, salt, and pepper. Pour evenly over layers in dish. Press down gently with the back of a large spoon to moisten all of the ingredients. Cover with plastic wrap and chill for 4 to 24 hours.

4 Preheat oven to 325°F. Remove plastic wrap; cover dish with foil. Bake for 30 minutes. Bake, uncovered, for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

nutrition facts per serving: 251 cal., 12 g total fat (6 g sat. fat), 170 mg chol., 592 mg sodium, 22 g carb., 2 g fiber, 15 g pro.

Potato-Ham Bake

prep 25 minutes · bake 30 minutes at 400°F · stand 5 minutes · makes 4 servings

• 1 pound Yukon gold potatoes, sliced
• 1 8-ounce tub light cream cheese spread with chive and onion
• ¾ cup milk
• ¼ cup finely shredded Parmesan cheese (1 ounce)
• ¼ teaspoon ground black pepper
• 1 tablespoon snipped fresh tarragon or ½ teaspoon dried tarragon, crushed
• 8 ounces cooked ham, cut into bite-size pieces
• 1 pound fresh asparagus, trimmed and cut into 2- to 3-inch pieces
•   Ground black pepper (optional)
•   Fresh tarragon sprigs (optional)

1 Preheat oven to 400°F. Lightly grease a 1½-quart shallow baking dish; set aside. In a covered medium saucepan cook potatoes in enough lightly salted boiling water to cover for 5 to 7 minutes or just until tender; drain. Transfer potatoes to a medium bowl; set aside.

2 For sauce, in the same saucepan combine cream cheese spread, milk, 2 tablespoons of the Parmesan cheese, and the ¼ teaspoon pepper. Cook and stir over medium heat until Parmesan cheese is melted and mixture is smooth. Remove from heat; stir in snipped fresh or dried tarragon.

3 Layer half of the potatoes, half of the ham, half of the asparagus, and half of the sauce in the prepared baking dish. Repeat layers. Bake, covered, for 20 minutes. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake, uncovered, for 10 to 12 minutes more or until heated through. Let stand for 5 minutes before serving. If desired, sprinkle with additional pepper and garnish with tarragon sprigs.

nutrition facts per serving: 346 cal., 16 g total fat (9 g sat. fat), 67 mg chol., 1162 mg sodium, 30 g carb., 5 g fiber, 22 g pro.

Easy Hash Brown Bake

prep 30 minutes · bake 45 minutes at 350°F · makes 12 servings

• ¼ cup vegetable oil
• 1 32-ounce package frozen diced hash brown potatoes
• ½ cup chopped onion (1 medium)
• 1 10.75-ounce can condensed cream of chicken soup
• 1 16-ounce carton light sour cream
• 2 cups diced cooked ham (about 10 ounces)
• 8 ounces American cheese, cubed✽
• ¼ teaspoon ground black pepper
• 2 cups crushed cornflakes
• ¼ cup butter, melted

1 Preheat oven to 350°F. In a large skillet heat oil over medium-high heat. Add hash brown potatoes; cook for 7 minutes, stirring occasionally. Stir in onion; cook about 3 minutes more or until some of the potatoes are light brown. Stir in soup. Stir in sour cream, ham, cheese, and pepper. Transfer mixture to an ungreased 3-quart shallow baking dish.

2 In a medium bowl stir together cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, for 45 to 50 minutes or until bubbly.

nutrition facts per serving: 366 cal., 22 g total fat (10 g sat. fat), 58 mg chol., 1002 mg sodium, 29 g carb., 2 g fiber, 13 g pro.

Make-Ahead Directions: Prepare as directed in Step 1. Cover and chill for 8 to 24 hours. To serve, continue as directed in Step 2, except bake, uncovered, for 50 to 55 minutes or until bubbly.

✽tip

Buy a chunk of American cheese from a deli or look for the American cheese slices that have not been individually wrapped.

Easy Hash Brown Bake

Asparagus, Zucchini, and Yellow Pepper Frittata with Fontina

prep 30 minutes · bake 35 minutes at 350°F · stand 10 minutes · makes 8 servings

• 1½ pounds fresh asparagus or two 9- or 10-ounce packages frozen cut asparagus
• 1 medium yellow sweet pepper, seeded and cut into ¼-inch strips✽
• ⅓ cup chopped onion (1 small)
• 1 small zucchini, halved lengthwise and cut into ¼-inch slices
• 10 eggs, lightly beaten
• 1 cup half-and-half, light cream, or milk
• 2 tablespoons snipped fresh Italian (flat-leaf) parsley
• 1¼ teaspoons salt
• ¼ to ½ teaspoon ground black pepper
• ½ cup shredded fontina cheese (2 ounces)

1 Preheat oven to 350°F. Grease a 2-quart rectangular baking dish; set aside.

2 If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut asparagus into 1-inch pieces.

3 In a medium saucepan bring about 1 inch water to boiling. Add fresh or frozen asparagus, sweet pepper, and onion. Return just to boiling; reduce heat. Boil gently, covered, about 1 minute or until vegetables are crisp-tender; drain. Set aside a few asparagus tips for garnish. Spread the asparagus-pepper mixture evenly in the prepared baking dish. Layer with zucchini slices.

4 In a large bowl combine eggs, half-and-half, parsley, salt, and black pepper. Pour evenly over vegetables in dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Garnish with the reserved asparagus tips.

nutrition facts per serving: 186 cal., 12 g total fat (6 g sat. fat), 253 mg chol., 541 mg sodium, 6 g carb., 2 g fiber, 13 g pro.

✽tip

For even more color, use red and orange sweet peppers in addition to the yellow. Just be sure your total measurement of pepper strips is about 1 cup.

Fried Egg, Avocado, and Bacon Breakfast Sandwiches

start to finish 25 minutes · makes 4 servings

• 1 large ripe avocado
• 2 tablespoons light mayonnaise or salad dressing
• 1 teaspoon lemon juice
• 1 clove garlic, minced
• 2 teaspoons butter
• 4 eggs
•   Salt (optional)
•   Ground black pepper (optional)
• 8 slices whole wheat bread, toasted
• 4 slices cheddar cheese (optional)
• 8 slices bacon, crisp-cooked, drained, and halved crosswise

1 Halve, pit, and peel avocado. Place one avocado half in a small bowl; mash with a fork or the back of a wooden spoon. Stir in mayonnaise, lemon juice, and garlic. Thinly slice the remaining avocado half. Set aside.

2 In a large skillet heat butter over medium heat until melted. Break eggs into skillet. If desired, sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken.

3 For fried eggs over easy or over hard, when the whites are completely set and the yolks start to thicken, turn the eggs and cook for 30 seconds more (over easy) or 1 minute more (over hard).

4 Layer four of the bread slices with cheese, if desired, avocado slices, bacon, and fried eggs. Spread the remaining four bread slices with mayonnaise mixture; place on sandwiches, spread sides down.

nutrition facts per serving: 257 cal., 14 g total fat (2 g sat. fat), 10 mg chol., 432 mg sodium, 27 g carb., 7 g fiber, 9 g pro.

Fried Egg, Avocado, and Bacon Breakfast Sandwiches

Bacon-Biscuit Egg Sandwiches

prep 30 minutes · bake 16 minutes at 450°F · makes 6 servings

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon cracked black pepper
• ¾ teaspoon cream of tartar
• ½ teaspoon salt
• ¾ cup butter
• 1¼ cups buttermilk or sour milk✽
• 6 slices bacon, crisp-cooked, drained, and crumbled
• ¼ cup shredded cheddar cheese (1 ounce)
• 1 recipe Cheese-and-Onion Scrambled Eggs
•   Mayonnaise (optional)
• 1 ripe avocado, pitted, peeled, and sliced

1 Preheat oven to 450°F. In a large bowl stir together flour, sugar, baking powder, pepper, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk and 4 slices of the bacon all at once. Using a fork, stir just until mixture is moistened.

2 Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 1 inch thick. Cut dough with a floured 3-inch round cutter. Dip cutter into flour between cuts and reroll scraps as necessary. Place dough rounds 1 inch apart on an ungreased baking sheet.

3 Sprinkle biscuits with cheese and remaining 2 slices crumbled bacon. Bake for 16 to 18 minutes or until golden. (You will only need six biscuits for this recipe. Store any remaining biscuits to use later.✽✽) Prepare Cheese-and-Onion Scrambled Eggs.

4 Split the six biscuits. If desired, spread mayonnaise on cut sides of biscuits. Fill biscuits with avocado slices and scrambled eggs.

nutrition facts per serving: 633 cal., 39 g total fat (20 g sat. fat), 270 mg chol., 1012 mg sodium, 49 g carb., 3 g fiber, 21 g pro.

Cheese-and-Onion Scrambled Eggs

In a medium bowl whisk together 6 eggs; ⅓ cup milk, half-and-half, or light cream; ¼ teaspoon salt; and pinch ground black pepper. In a large skillet heat 1 tablespoon butter over medium heat until melted. Add 2 tablespoons sliced green onion (1); cook and stir for 30 seconds. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Fold in ½ cup shredded cheddar, mozzarella, or Monterey Jack cheese with jalapeño peppers (2 ounces). Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.

✽tip

To make 1¼ cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1¼ cups total liquid; stir. Let stand for 5 minutes before using.

✽✽tip

Place any remaining biscuits in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 2 months.

Black Bean and Corn Breakfast Burritos

start to finish 30 minutes · makes 6 servings

• 2 teaspoons olive oil
• 2 medium fresh poblano chile peppers, seeded and chopped✽
• ¾ cup canned black beans, rinsed and drained
• ¾ cup frozen whole kernel corn, thawed
• ⅓ cup red or green salsa
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 6 eggs, lightly beaten
•   Pinch salt
•   Pinch ground black pepper
• 6 8-inch whole grain flour tortillas, warmed according to package directions
• ¾ cup crumbled queso fresco or shredded reduced-fat Monterey Jack cheese (3 ounces)
• ¼ cup snipped fresh cilantro
• ½ cup red or green salsa (optional)

1 In a large skillet heat 1 teaspoon of the oil over medium heat. Add poblano peppers; cook about 3 minutes or just until tender, stirring occasionally. Stir in beans, corn, ⅓ cup salsa, cumin, and chili powder. Cook and stir about 2 minutes or until heated through. Remove vegetable mixture from skillet and set aside.

2 In a medium bowl combine eggs, salt, and black pepper. In the same skillet heat the remaining 1 teaspoon oil over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat. Gently fold in vegetable mixture.

3 Spoon about ⅔ cup of the egg mixture onto each tortilla just below the center. Top with cheese and cilantro. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from the bottom. Cut in half before serving. If desired, serve with ½ cup salsa.

nutrition facts per serving: 297 cal., 12 g total fat (4 g sat. fat), 216 mg chol., 602 mg sodium, 29 g carb., 12 g fiber, 20 g pro.

✽tip

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Flaky Buttermilk Biscuits with Sausage Gravy

prep 30 minutes · bake 15 minutes at 450°F · makes 6 servings

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• ¾ teaspoon cream of tartar
• ¾ cup butter or ½ cup butter and ¼ cup shortening
• 1¼ cups buttermilk or sour milk,✽ or 1 cup milk
• 1 recipe Sausage Gravy
•   Snipped fresh chives (optional)

1 Preheat oven to 450°F. In a large bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

2 Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 1¼ inches thick. Cut dough with a floured 2½-inch round cutter. Dip cutter into flour between cuts and reroll scraps as necessary.

3 Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 15 to 18 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.

4 To serve, split warm biscuits and place on serving plates. Spoon Sausage Gravy over split biscuits. If desired, sprinkle with chives.

nutrition facts per serving: 897 cal., 57 g total fat (26 g sat. fat), 155 mg chol., 1704 mg sodium, 65 g carb., 2 g fiber, 30 g pro.

Sausage Gravy

In an extra-large skillet cook 1½ pounds bulk pork sausage and 1 cup chopped onion (1 large) over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain. Sprinkle ¼ cup all-purpose flour over meat mixture; stir to combine. Cook and stir over medium heat for 1 minute. Gradually stir in 3 cups milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and ground black pepper. If desired, stir in 2 teaspoons snipped fresh thyme.

Make-Ahead Directions: Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months. Prepare Sausage Gravy as directed. Place in an airtight container; cover and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). Preheat oven to 350°F. Place biscuits on a baking sheet. Bake about 5 minutes or until warm. In a medium saucepan reheat gravy over medium-low heat for 5 to 10 minutes or until heated through. If necessary, stir in additional milk to reach desired consistency.

✽tip

To make 1¼ cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1¼ cups total liquid; stir. Let stand for 5 minutes before using.

Cornflake Chicken ’n’ Waffles

prep 30 minutes · marinate 30 minutes to 24 hours · bake 25 minutes at 375°F · makes 6 servings

• ⅓ cup buttermilk or sour milk✽
• 1 teaspoon salt
• ½ teaspoon garlic powder or onion powder
• ¼ teaspoon cayenne pepper
• 1½ pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
•   Nonstick cooking spray
• 3 cups cornflakes, finely crushed✽✽
• 1½ teaspoons poultry seasoning
• 3 tablespoons butter, melted
• 4 slices bacon, finely chopped
•   Melted butter (optional)
• ¼ cup all-purpose flour
• 3 cups milk
• 1½ teaspoons snipped fresh thyme
• ¼ teaspoon ground black pepper
• 6 frozen waffles, toasted, or other favorite baked waffles
•   Maple syrup (optional)

1 In a resealable plastic bag set in a bowl combine buttermilk, ½ teaspoon of the salt, the garlic powder, and cayenne pepper. Add chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for at least 30 minutes or up to 24 hours.

2 Preheat oven to 375°F. Coat a baking sheet with cooking spray; set aside.

3 In a shallow dish combine cornflakes, poultry seasoning, and ¼ teaspoon of the salt. Stir in 3 tablespoons melted butter. Remove chicken pieces, one at a time, from buttermilk mixture and roll in cornflake mixture to coat. Arrange on the prepared baking sheet, making sure pieces do not touch. Sprinkle chicken with any remaining cornflake mixture.

4 Bake, uncovered, for 25 to 30 minutes or until chicken is no longer pink (170°F). Do not turn pieces while baking.

5 Meanwhile, for gravy, in a large skillet cook bacon over medium heat until brown. Measure bacon drippings; add as much additional melted butter as needed to measure ¼ cup total mixture. Stir in flour until combined; gradually stir in milk. Bring to simmering; stir in thyme, black pepper, and the remaining ¼ teaspoon salt. Cook and stir for 2 to 3 minutes or until thickened and bubbly.

6 To serve, divide waffles among serving plates. Top with chicken pieces and some of the gravy. If desired, drizzle with maple syrup. Serve with the remaining gravy.

nutrition facts per serving: 630 cal., 34 g total fat (11 g sat. fat), 150 mg chol., 1105 mg sodium, 42 g carb., 1 g fiber, 38 g pro.

✽tip

To make ⅓ cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make ⅓ cup total liquid; stir. Let stand for 5 minutes before using.

✽✽tip

To crush the cornflakes, place half of them in a resealable plastic bag, let out some of the air, and seal the bag. Roll a rolling pin over the top of the bag several times. Flip the bag over and repeat until the cornflakes are crumbled into small pieces. Repeat with the remaining cornflakes.

Overnight Three-Grain Waffles

prep 25 minutes · chill Overnight · bake Per manufacturer’s directions · makes 4 servings

• 1¼ cups all-purpose flour
• 1 cup yellow cornmeal
• ½ cup oat bran
• 3 tablespoons sugar
• 1 package active dry yeast
• ½ teaspoon salt
• 2 cups milk
• 2 eggs
• ⅓ cup vegetable oil
• 1 recipe Praline Sauce or maple syrup

1 In a large mixing bowl stir together flour, cornmeal, oat bran, sugar, yeast, and salt. Add milk, eggs, and oil. Beat with an electric mixer on medium speed about 1 minute or until combined. Cover batter loosely with plastic wrap and chill overnight.

2 To bake waffles, stir batter. Add batter to a preheated, lightly greased waffle baker according to the manufacturer’s directions. Close lid quickly; do not open until done. Bake according to the manufacturer’s directions. When done, use a fork to lift waffle off grid. Repeat with the remaining batter. Serve warm with Praline Sauce.

nutrition facts per serving: 515 cal., 19 g total fat (5 g sat. fat), 67 mg chol., 212 mg sodium, 81 g carb., 3 g fiber, 9 g pro.

Praline Sauce

In a small saucepan heat 3 tablespoons butter over medium heat until melted. Stir in 3 tablespoons packed brown sugar and 2 tablespoons whipping cream. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 3 minutes, stirring occasionally. Stir in 1 teaspoon vanilla; cool.

Overnight Three-Grain Waffles

Oven-Puffed Pancake with Caramelized Plums

prep 30 minutes · bake 15 minutes at 450°F · makes 4 servings

• ¼ cup butter
• 2 to 3 firm ripe plums, pitted and cut into 1-inch wedges
• 3 eggs, lightly beaten
• ½ cup all-purpose flour
• ½ cup milk
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• ½ cup packed brown sugar
• 2 teaspoons ground cinnamon
• ¼ cup butter, melted
• 3 tablespoons lemon juice

1 Preheat oven to 450°F. In a 10-inch cast-iron or oven-going skillet heat ¼ cup butter over medium-high heat until melted. Add plums; cook about 5 minutes or until softened and golden, stirring occasionally. Keep warm.

2 In a medium bowl combine eggs, flour, milk, vanilla, and salt. Pour egg mixture over plums. Transfer skillet to oven. Bake for 10 to 12 minutes or until puffed and brown. Remove from oven.

3 In a small bowl combine brown sugar and cinnamon. Pour ¼ cup melted butter over pancake; sprinkle with brown sugar mixture. Bake about 5 minutes more or until brown sugar is melted and dark brown. Remove from oven. Drizzle with lemon juice.

4 Serve pancake from skillet or slide out onto a serving plate. Cut into wedges and serve immediately.

nutrition facts per serving: 458 cal., 27 g total fat (16 g sat. fat), 203 mg chol., 525 mg sodium, 46 g carb., 2 g fiber, 8 g pro.

Blueberry Pancakes

start to finish 30 minutes · makes 20 to 24 servings

• 2½ cups all-purpose flour
• 1 cup whole wheat pastry flour
• ¼ cup sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 eggs, lightly beaten
• 4 cups buttermilk or sour milk✽
• ⅓ cup vegetable oil
• 1 cup fresh or frozen blueberries✽✽
•   Maple syrup (optional)

1 In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. In another large bowl combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Gently stir in blueberries.

2 For each pancake, pour a scant ⅓ cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, serve with maple syrup.

nutrition facts per serving: 152 cal., 5 g total fat (1 g sat. fat), 21 mg chol., 253 mg sodium, 23 g carb., 1 g fiber, 5 g pro.

✽tip

To make 4 cups sour milk, place ¼ cup lemon juice or vinegar in a glass measuring cup. Add enough milk to make 4 cups total liquid; stir. Let stand for 5 minutes before using.

✽✽tip

If you like, replace the blueberries with one of the following dried fruit options: chopped apple, raisins, dates, cranberries, cherries, or mixed fruit.

Blueberry Pancakes

Pumpkin Pancakes

start to finish 30 minutes · makes 16 servings

• 2 cups all-purpose flour
• 3 tablespoons packed brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon pumpkin pie spice or ground cinnamon (optional)
• 3 eggs, lightly beaten
• 1¾ cups milk
• ¾ cup canned pumpkin
• ¼ cup vegetable oil
•   Maple syrup (optional)

1 In a large bowl stir together flour, brown sugar, baking powder, salt, and, if desired, pumpkin pie spice. In a medium bowl combine eggs, milk, pumpkin, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

2 For each pancake, pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, serve with maple syrup.

nutrition facts per serving: 128 cal., 5 g total fat (1 g sat. fat), 42 mg chol., 167 mg sodium, 17 g carb., 1 g fiber, 4 g pro.

tips

Keep pancakes warm while cooking the remaining batter by placing the cooked pancakes on an ovenproof plate in a 200°F oven.

Pancakes are ready to turn when the tops are bubbly all over with a few broken bubbles. Edges will be slightly dry. Be sure you turn pancakes only once.

Baked French Toast

prep 30 minutes · chill 2 to 24 hours · bake 35 minutes at 375°F · makes 6 servings

• 5 eggs, lightly beaten
• 1 cup milk
• ⅓ cup granulated sugar
• ⅓ cup whipping cream
• 1 teaspoon vanilla
• ¼ teaspoon ground cinnamon
•   Pinch salt
• 6 1-inch slices dry challah or brioche✽
• 1 tablespoon granulated sugar
•   Powdered sugar
• 1 recipe Spiced Maple Syrup

1 Grease a 3-quart rectangular baking dish; set aside. In a large shallow dish combine eggs, milk, ⅓ cup granulated sugar, whipping cream, vanilla, cinnamon, and salt, stirring until sugar is dissolved.

2 Dip bread slices, one at a time, into egg mixture, turning to coat both sides. Arrange in the prepared baking dish. Cover and chill for 2 to 24 hours.

3 Preheat oven to 375°F. Sprinkle bread slices with 1 tablespoon granulated sugar. Bake, uncovered, about 35 minutes or until bread is golden and puffed. Sprinkle with powdered sugar and serve with Spiced Maple Syrup.

nutrition facts per serving: 477 cal., 24 g total fat (11 g sat. fat), 274 mg chol., 281 mg sodium, 55 g carb., 1 g fiber, 11 g pro.

Spiced Maple Syrup

In a small saucepan combine ½ cup maple syrup, 3 inches stick cinnamon, and 2 whole cloves. Bring to boiling; remove from heat. Let stand for 20 minutes. Using a slotted spoon, remove cinnamon and cloves.

tip

French toast was created as a way to use up day-old bread, and it’s delicious with many varieties of breads. Try it with sliced croissants, challah, sourdough, or even a hearty multigrain bread.

✽tip

To dry bread slices, preheat oven to 300°F. Place bread slices on a large baking sheet. Bake, uncovered, for 5 minutes; cool. Or place bread slices on a wire rack; cover loosely and let stand overnight.

Ham-and-Cheese Stuffed French Toast

prep 20 minutes · cook 6 minutes per batch · makes 6 servings

• 2 eggs, lightly beaten
• 1 cup half-and-half, light cream, or milk
• 1 teaspoon vanilla
• ½ teaspoon ground cinnamon
• 12 slices firm-texture white, wheat, or rye bread
• 6 ounces sliced Gruyère or Swiss cheese
• 8 ounces very thinly sliced cooked ham
•   Butter
• 1 carambola (star fruit), sliced (optional)
• 1 kiwifruit, peeled and sliced (optional)

1 In a shallow dish combine eggs, half-and-half, vanilla, and cinnamon; set aside.

2 Layer six of the bread slices with cheese and ham. Top with the remaining six bread slices. Dip sandwiches, one at a time, into egg mixture, turning to coat both sides.

3 Cook sandwiches, half at a time if necessary, on a hot buttered griddle or nonstick skillet over medium heat for 6 to 8 minutes or until golden, turning once. Cut each sandwich in half diagonally. Serve warm. If desired, garnish with carambola and/or kiwifruit.

nutrition facts per serving: 449 cal., 28 g total fat (14 g sat. fat), 153 mg chol., 968 mg sodium, 29 g carb., 0 g fiber, 23 g pro.

Overnight Coffee Cake

prep 25 minutes · chill Overnight · bake 35 minutes at 350°F · makes 15 servings

• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 1¼ cups granulated sugar
• 3 eggs
• 1 15-ounce carton ricotta cheese
• ¾ cup chopped pecans or walnuts
• ½ cup packed dark brown sugar
• 2 tablespoons toasted wheat germ
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg

1 Lightly grease the bottom and ½ inch up the sides of a 13×9×2-inch baking pan. In a large bowl stir together flour, baking powder, baking soda, and salt. Set aside.

2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in ricotta cheese until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Pour batter into the prepared baking pan, spreading evenly.

3 In a small bowl combine nuts, brown sugar, wheat germ, cinnamon, and nutmeg. Sprinkle mixture evenly over batter. Cover and chill overnight.

4 Preheat oven to 350°F. Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.

nutrition facts per serving: 397 cal., 22 g total fat (10 g sat. fat), 91 mg chol., 438 mg sodium, 43 g carb., 1 g fiber, 8 g pro.

Banana Bread

prep 25 minutes · bake 55 minutes at 350°F · cool 10 minutes · makes 16 servings

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• 2 eggs, lightly beaten
• 1½ cups mashed bananas (4 to 5 medium)
• 1 cup sugar
• ½ cup vegetable oil or melted butter
• ¼ cup chopped walnuts
• 1 recipe Streusel-Nut Topping (optional)

1 Preheat oven to 350°F. Grease the bottom(s) and ½ inch up the sides of one 9×5×3-inch or two 7½×3½×2-inch loaf pan(s); set aside. In a large bowl stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of flour mixture; set aside.

2 In a medium bowl combine eggs, mashed bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into the prepared loaf pan(s). If desired, sprinkle with Streusel-Nut Topping.

3 Bake for 55 to 60 minutes for 9×5-inch pan, 40 to 45 minutes for 7½×3½-inch pans, or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.

4 Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on wire rack. Wrap and store overnight before slicing.

nutrition facts per serving: 213 cal., 9 g total fat (1 g sat. fat), 26 mg chol., 108 mg sodium, 32 g carb., 1 g fiber, 3 g pro.

Streusel-Nut Topping

In a small bowl combine ¼ cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in ⅓ cup chopped walnuts.

Orange-Raisin Brunch Bread

prep 35 minutes · rise 1 hour 40 minutes · bake 25 minutes at 350°F · makes 8 servings

• 2¾ to 3 cups all-purpose flour
• 1 package active dry yeast
• ½ cup butter
• ¼ cup milk
• ¼ cup water
• 2 tablespoons sugar
• ½ teaspoon salt
• 2 eggs
• 1 tablespoon finely shredded orange peel
• ¾ cup golden raisins
•   Milk
•   Apricot jam

1 In a large mixing bowl stir together 1½ cups of the flour and the yeast; set aside. In a medium saucepan heat and stir butter, ¼ cup milk, the water, sugar, and salt just until warm (120°F to 130°F) and butter is almost melted. Add butter mixture to flour mixture; add eggs and orange peel. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in raisins and as much of the remaining flour as you can.

2 Turn dough out on a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1 to 1¼ hours). Meanwhile, grease a large baking sheet; set aside.

3 Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into thirds. Cover and let rest for 5 minutes. Roll each portion into a 26-inch-long rope. To shape, line up the ropes, 1 inch apart, on the prepared baking sheet. Starting in the middle, loosely braid by bringing the left rope under the center rope. Bring the right rope under the new center rope. Repeat to end. On the other end, braid by bringing the outside ropes alternately over the center rope to center. Press ends together. Shape braid into a ring. Moisten ends with water; pinch together to seal ring. Cover and let rise in a warm place for 40 minutes (dough will rise slightly).

4 Preheat oven to 350°F. Lightly brush ring with additional milk. Place a foil ball or oven-going glass measuring cup or jar in center of ring to preserve its shape. Bake for 25 to 30 minutes or until golden and bread sounds hollow when lightly tapped. Remove from baking sheet and cool on a wire rack. Serve with jam.

nutrition facts per serving: 343 cal., 13 g total fat (8 g sat. fat), 84 mg chol., 252 mg sodium, 49 g carb., 2 g fiber, 4 g pro.

Ooey-Gooey Monkey Bread

prep 20 minutes · bake 30 minutes at 350°F · stand 10 minutes · makes 10 servings

• 1 cup sugar
• 2 teaspoons ground cinnamon
• ½ cup butter, melted
• 2 12-ounce cans (20 biscuits total) refrigerated buttermilk biscuits
• ⅓ cup caramel-flavor ice cream topping
• 2 tablespoons maple syrup

1 Preheat oven to 350°F. Generously grease a 10-inch fluted tube pan or regular tube pan; set aside.

2 In a medium bowl stir together sugar and cinnamon; set aside. Place melted butter in another medium bowl. Using kitchen scissors, cut each biscuit into fourths. Toss biscuit pieces, several at a time, in melted butter, then in cinnamon-sugar to coat. Layer biscuit pieces in the prepared tube pan; press lightly. Sprinkle with any remaining cinnamon-sugar and drizzle with any remaining melted butter.

3 In a small bowl combine caramel topping and maple syrup. Drizzle mixture over biscuits.

4 Bake about 30 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Let stand in pan for 10 minutes. Invert onto a large serving platter. Serve warm.

nutrition facts per serving: 298 cal., 11 g total fat (6 g sat. fat), 25 mg chol., 500 mg sodium, 50 g carb., 1 g fiber, 3 g pro.

Apple Cider Doughnuts

prep 45 minutes · rise 2 hours 15 minutes · cook 2 minutes per batch · makes 16 to 18 servings

• 3¼ to 3¾ cups all-purpose flour
• 2 packages active dry yeast
• 1 teaspoon apple pie spice
• ½ cup sugar
• ½ cup apple cider or apple juice
• ¼ cup milk
• ¼ cup butter
• 1 teaspoon salt
• 2 eggs
•   Vegetable oil for deep-fat frying
• 1 recipe Spiced Glaze

1 In a large mixing bowl combine 1½ cups of the flour, the yeast, and apple pie spice; set aside. In a medium saucepan heat and stir sugar, cider, milk, butter, and salt just until warm (120°F to 130°F) and butter is almost melted. Add cider mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2 Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1½ hours).

3 Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Meanwhile, line a large baking sheet with waxed paper. Lightly flour the waxed paper; set baking sheet aside.

4 Roll each dough half until ½ inch thick. Cut dough with a floured 2½-inch doughnut cutter. Dip cutter into flour between cuts and reroll scraps as necessary. Place cutouts on the prepared baking sheet. Cover and let rise in a warm place until very light (45 to 60 minutes).

5 In a deep-fat fryer or large heavy saucepan heat 1 inch oil to 365°F. Fry two or three doughnuts in hot oil about 2 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining doughnuts and doughnut holes.

6 Dip tops of cooled doughnuts in Spiced Glaze. Drizzle or dip doughnut holes in any remaining glaze. Let stand until set.

nutrition facts per serving: 260 cal., 8 g total fat (2 g sat. fat), 31 mg chol., 184 mg sodium, 42 g carb., 1 g fiber, 4 g pro.

Spiced Glaze

In a small bowl combine 2 cups powdered sugar and ¼ teaspoon apple pie spice. Stir in enough milk (2 to 3 tablespoons) to reach thin icing consistency.

Cinnamon Rolls

prep 50 minutes · rise 2 hours · bake 30 minutes at 375°F · cool 5 minutes · makes 12 servings

• 4½ to 5 cups all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• ⅓ cup butter
• ⅓ cup granulated sugar
• ½ teaspoon salt
• 3 eggs
• ¾ cup packed brown sugar
• ¼ cup all-purpose flour
• 1 tablespoon ground cinnamon or apple pie spice
• ½ cup butter
• 1¼ cups finely chopped peeled apples, ½ cup raisins, or ½ cup semisweet chocolate pieces
• 1 recipe Vanilla Frosting

1 In a large mixing bowl combine 2¼ cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, ⅓ cup butter, granulated sugar, and salt just until warm (120°F to 130°F) and butter is almost melted. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2¼ to 2¾ cups flour as you can.

2 Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1¼ to 1½ hours).

3 Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13×9×2-inch baking pan; set aside.

4 For filling, in a medium bowl stir together brown sugar, ¼ cup flour, and cinnamon. Using a pastry blender, cut in ½ cup butter until crumbly.

5 Roll dough into an 18×12-inch rectangle. Sprinkle with filling, leaving about 1 inch unfilled along one of the long sides. Top with apples. Roll up rectangle, starting from the filled long side; pinch dough to seal seam. Slice rolled rectangle into 12 slices. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 45 minutes).

6 Preheat oven to 375°F. Bake about 30 minutes or until golden, covering loosely with foil for the last 10 minutes of baking. Cool in pan on a wire rack for 5 minutes. Invert onto another wire rack; cool slightly. Invert again onto a serving platter. Spread or drizzle with Vanilla Frosting. Serve warm.

nutrition facts per serving: 545 cal., 17 g total fat (10 g sat. fat), 94 mg chol., 234 mg sodium, 91 g carb., 2 g fiber, 8 g pro.

Vanilla Frosting

In a medium bowl beat 1 cup powdered sugar, 2 tablespoons softened butter, 2 tablespoons milk, and 1 teaspoon vanilla with a wooden spoon until smooth. Gradually beat in 2 cups additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading or drizzling consistency.

Make-Ahead Directions: Prepare as directed through Step 5, except do not let rise after arranging in pan. Cover loosely with oiled waxed paper, then with plastic wrap. Chill for 2 to 24 hours. Before baking, let chilled rolls stand, covered, at room temperature for 30 minutes. Uncover and bake as directed. Or prepare, bake, and cool rolls as directed. Do not frost. Wrap in plastic wrap, then overwrap in foil. Freeze for up to 2 months. To serve, thaw at room temperature. Spread or drizzle with Vanilla Frosting.

Cinnamon Rolls

Peanut Butter–Streusel Muffins

prep 30 minutes · bake 22 minutes at 375°F · cool 5 minutes · makes 12 servings

• 1¼ cups all-purpose flour
• ¾ cup packed brown sugar
• 3 tablespoons butter
• 2 tablespoons peanut butter
• ¼ cup chopped peanuts
• ½ cup miniature semisweet chocolate pieces
• ¼ cup peanut butter
• ½ cup milk
• 1 egg
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

1 Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper bake cups; set aside. For streusel topping, in a small bowl stir together ¼ cup of the flour and ¼ cup of the brown sugar. Using a pastry blender, cut in 1 tablespoon of the butter and the 2 tablespoons peanut butter until mixture resembles coarse crumbs. Stir in peanuts and ¼ cup of the chocolate pieces. Set aside.

2 In a large bowl combine the remaining 2 tablespoons butter and ¼ cup peanut butter. Beat with an electric mixer on medium to high speed about 30 seconds or until combined. Add about ½ cup of the remaining flour, the remaining ½ cup brown sugar, half of the milk, the egg, baking powder, baking soda, and salt. Beat on low speed until combined, scraping sides of bowl constantly. Add the remaining flour and the remaining milk. Beat on low to medium speed just until combined. Stir in the remaining ¼ cup chocolate pieces.

3 Spoon batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle with streusel topping. Bake for 22 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean.

4 Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

nutrition facts per serving: 255 cal., 12 g total fat (5 g sat. fat), 26 mg chol., 191 mg sodium, 33 g carb., 1 g fiber, 6 g pro.

Make-Ahead Directions: Prepare and bake as directed; cool completely. Layer muffins between sheets of waxed paper in an airtight container; cover. Freeze for up to 3 months. To serve, preheat oven to 350°F. Wrap frozen muffins in foil. Bake for 20 to 25 minutes or until warm.

Peanut Butter–Streusel Muffins

Blueberry Muffins

prep 20 minutes · bake 25 minutes at 350°F · cool 5 minutes · makes 16 servings

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• ½ cup milk
• 1 teaspoon vanilla
• 2 to 2½ cups fresh or frozen blueberries
• 1 tablespoon sugar
• ¼ teaspoon ground cinnamon

1 Preheat oven to 350°F. Line sixteen 2½-inch (standard) or six 3½-inch (jumbo) muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, and salt; set aside.

2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, and vanilla (mixture will look slightly curdled). Stir in flour mixture just until moistened (batter should be lumpy). Gently stir in blueberries.

3 Spoon batter into the prepared muffin cups, filling each nearly full. In a small bowl combine 1 tablespoon sugar and cinnamon. Sprinkle cinnamon-sugar over batter.

4 Bake for 25 to 30 minutes for 2½-inch muffins, 35 to 40 minutes for 3½-inch muffins, or until golden and a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

nutrition facts per serving: 184 cal., 7 g total fat (4 g sat. fat), 42 mg chol., 171 mg sodium, 29 g carb., 1 g fiber, 3 g pro.

tip

For perfect texture, don’t overmix muffin batter. After adding the liquids to the flour mixture, stir just until the dry ingredients are moist. The batter will still look lumpy with little bits of flour.

Fruit-and-Nut Baked Oatmeal

prep 15 minutes · bake 20 minutes at 350°F · makes 4 servings

• 1¾ cups milk
• 2 tablespoons butter
• 1 cup regular rolled oats
• ⅓ cup snipped dried apricots
• ⅓ cup dried tart cherries
• ⅓ cup golden raisins
• 5 tablespoons packed brown sugar
• ½ teaspoon vanilla
• ¼ teaspoon salt
• ½ cup coarsely chopped walnuts or pecans
•   Snipped dried apricots and/or dried tart cherries (optional)
•   Milk (optional)

1 Preheat oven to 350°F. Lightly grease four 6-ounce au gratin dishes or one 1½-quart casserole; set aside.

2 In a medium saucepan combine 1¾ cups milk and butter. Bring to boiling. Gradually stir in oats. Stir in ⅓ cup dried apricots, ⅓ cup dried cherries, raisins, 3 tablespoons of the brown sugar, the vanilla, and salt. Cook and stir for 1 minute. Transfer mixture to the prepared au gratin dishes or casserole. If using au gratin dishes, place in a 15×10×1-inch baking pan.

3 Bake, uncovered, for 15 minutes. Sprinkle with the remaining 2 tablespoons brown sugar and nuts. Bake, uncovered, about 5 minutes more or until bubbly. Cool slightly. If desired, serve warm oatmeal with additional dried fruit and additional milk.

nutrition facts per serving: 446 cal., 19 g total fat (6 g sat. fat), 24 mg chol., 242 mg sodium, 63 g carb., 5 g fiber, 9 g pro.