Content tagged with “Breakfast” (Page 15)
Stewed Rhubarb with Orange
Tart rhubarb and sweet marmalade marry perfectly in this delicious compote. Try it stirred into plain Greek yogurt for...
This simple scone is sure to become a regular addition to your brunch menu.
For long, lolling summer mornings, make this luscious, cheese-filled Danish. It uses a tender cottage-cheese pastry...
Pork & Red Pepper Hash
Red bell pepper and scallions add crunch and color to this full-flavored hash. Steak, chicken or turkey could be...
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into...
These healthy waffles are made from a blend of whole-wheat and regular flour plus nonfat buttermilk and canola oil. Top...
Proper Scottish Oat Scones
What alchemy gives scones their crumbly, buttery texture? And what wizardry it took to maintain that texture, after a...
Tangy raspberry sauce tastes great over vanilla frozen yogurt or a stack of pancakes.
Berry Rich Muffins
Dried blueberries or cherries enhance the fruitiness of these wholesome berry muffins. If it is more convenient, use...
Roasting fruit brings out its inherent sweetness. Try serving these alongside grilled pork chops.
Pecan & Toasted Oat Nuggets
Pecans are ground into a nut butter, which forms the base of these wholesome treats. Baking these scaled-down snacks in...
If you prefer, use lemon or orange zest and juice in place of the lime zest and juice.
Whole-Wheat Flax Bread
The bakers at King Arthur Flour came up with this super-high-fiber bread. Its nutty whole-grain taste and texture make...
A colorful and unusual finale to dinner, and great for breakfast as well.
Not too sweet, and very fragrant, this is good bread to bake if you're trying to sell your house.
Vegetable Cream Cheese
Chopped vegetables add crunch to plain old cream cheese. Try spreading it on your morning bagel or on whole-grain...
This bright and easy breakfast packs two servings of fruit plus soy protein and fiber.
Small wild blueberries, which tend to be more tart than cultivated berries, are wonderful for baking. Forage them...