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    You are in: Home / Cookbooks / Brunch
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    Brunch

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    This simple but lovely granola comes from the Green Mountain Inn in Stowe, Vermont. I love the addition of maple syrup! A little history: Sylvester Graham develops Graham flour and Graham Crackers; later, Dr. James C. Jackson uses sheets of baked Graham flour, broken up, rebaked and broken up again to create "Granula". Then Dr. John Harvey Kellogg, a Seventh Day Adventist and director of their Battle Creek Sanitarium, develops a mix of baked and rebaked whole grains, and also calls it "Granula", which was later made famous by Charles W. Post, remaking it and calling it Grape Nuts.

    Recipe #221683

    7 Reviews |  By Kaarin

    Made with strawberry yogurt and buttermilk, these are light and tender and very flavorful. Have also tried with vanilla yogurt, also delicious. From the Wisconsin Milk Marketing Board, changed to my tastes. In Wisconsin these would be served with butter and real maple syrup.

    Recipe #147713

    15 Reviews |  By Debber

    The original recipe comes from Susan Branch's "Christmas" book. This has become our traditional holiday side dish for Christmas and New Year's Day breakfasts. Use a different type of mustard to punch up the flavor.

    Recipe #186965

    23 Reviews |  By Debber

    The original recipe came from a set of photo-recipe cards and was called "Eggs Lorraine," which just HAPPENS to be my mom's name! We fell in love with 'em, and when I made them for my folks, I ended up giving them a set of ramekins so they could make 'em at home, too! COOL THING: pop 'em in the oven, then get dressed for the day. By the time you're ready, so are the eggies! NOTE: This recipe is for ONE serving, just repeat for each additional portion.

    Recipe #208437

    Not like a pancake at all but solid fruit, lightly bound together with a bit of batter. This is what they say about this recipe in Swarovski Magazine (July 1997): This delicious, wholesome recipe was rediscovered by Franz Steinlechner. It is a very old dish which used to be popular with the local farmers during the blueberry season. They collected the wild berries, which are plentiful in the Tyrolean countryside, with a specially designed square wooden shovel with metal bars at the bottom to rake the berries out of the bushes. Blueberries are also used to make jam and schnapps. This dish was originally made with a pancake dough but Franz felt that the lovely berries should be more prominent, hence his blini recipe. It is very quick and easy to prepare. The blinis can be served as a warm dessert or as a main course following a hearty soup. A glass of milk is traditionally served with Moosbeerpascherln.

    Recipe #63460

    This wonderful recipe is from The Cheese Lover's Cookbook and Guide by Paula Lambert, adapted slightly cause I want MORE of everything. These scones also freeze beautifully (fully-baked). I individually wrap in double-foil and then breakfast is ready for me when I don't have time to make it.

    Recipe #92160

    This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I haven't tried this recipe yet, but I may try it with less oil on a griddle, and although a topping is not mentioned in the recipe, I might use chocolate syrup and whipped cream. Pretty rich, but it is holiday fare after all. nt (not tried)

    Recipe #245963

    These are wonderful and are almost too healthy to be true. Lots of calcium, protein, fiber, etc. I usually eat them without any topping and just keep popping them in my mouth! Yum. But a good jam will do them nicely as well.

    Recipe #43072

    From The Gray House Bed & Breakfast

    Recipe #135705

    4 Reviews |  By keen5

    My family likes these for breakfast, lunch or a snack. Prep and cook time doesn't include hard boiling eggs, since I usually have some done ahead.

    Recipe #68563

    Victorian House Bed and Breakfast is located in Smiths Grove near where I went to college. It is a beautiful place to stay and the food there is AWESOME! This is one of their breakfast offerings.

    Recipe #210073

    A nice hearty breakfast from Lone Mountain Ranch, Big Sky, Montana. We make this when we go camping/canoeing.

    Recipe #55520

    23 Reviews |  By dojemi

    Recipe comes from Ashley Manor in Barnstable, Mass.

    Recipe #70920

    Use the recipes for waffles, pancakes and pound cake, or your own recipes. Store-bought/frozen are also OK. Note, READ through this at least twice before attempting. Double check yourself. This is a multi-part recipe and I am beginning to think the only one who could pull off such a concoction and make it heavenly is indeed Disney. Fortune has it, they share so now you don't have to go to Disney to try it. If this is intimidating try the Magic Kingdom short version I posted. Time? Oh Gert, just wipe that out as Ed McBain would say. It is way off. And I think I managed to break the zaar computer. Garnish has two more ingredients. Read that section to see what you need.

    Recipe #153903

    This is an easy way to serve omelets. In our house, it takes me forever to make breakfast on the stove top! Baking this is soooo much easier. Feel free to add or subtract to suit your tastes (bacon, sausage, onions, peppers, etc.)

    Recipe #28648

    58 Reviews |  By BecR

    This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs like a strata and refrigerate it overnight, then all you have to do in the morning is microwave the Easy Microwave Hollandaise Sauce recipe #121586 to pour on top (I like to double the sauce recipe for this casserole, as it's so yummy!). Granted, the eggs are not poached, but the flavor is just as awesome. Serve Eggs Benedict Casserole with fresh strawberries, orange juice and coffee. Great for Mother's Day, or other morning feast. From the newspaper. Note: Be careful not to overcook. If using a glass dish, you may want to reduce the baking temp to 350 degrees F, or reduce the cook time slightly. Ovens vary.

    Recipe #121583

    Comfort food!! If you are a lover of oatmeal, try this wonderful dish! A good breakfast item and very satisfying. An easy fix-ahead dish with leftovers warmed in the microwave.

    Recipe #269796

    This looks so nice when it's done, with the cheese bubbling on top. And it tastes as good as it looks! You could also use left over cooked potatoes, sliced, instead of cooking them especially for this dish.

    Recipe #25219

    Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated

    Recipe #77397

    From the Barn Inn(Bed and Breakfast) in Millersburg, Ohio, this is good!

    Recipe #127683

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