Recipezaar: Religious Holiday,Brunch recipes

Raisin-Vanilla-Plaits

Thu, 12 Mar 2009 11:05:19 -0400

This is a wonderful recipe for yeast-free raisin-plaits. It is quite easy to make and tastes very yummy! I cant wait to serve this at Easter Sunday for breakfast. Great warm from the oven with just a touch of butter. For a variation try substitutin chocolate chips of cranberries for the raisins. -- posted by Lalaloula

Orange Eggs Benedict

Thu, 12 Mar 2009 14:09:25 -0400

This dish is truly spectacular, perfect for a birthday, anniversary, Mother's Day, or any other special brunch occasion. My hubby discovered it in The New Basics Cookbook by Rosso & Lukins a few years ago. He had forgotten to get reservations at my favorite restaurant for Mother's Day brunch so he made this instead. It was better than my favorite restaurant! The original recipe says it serves 4. But it is very rich and it's enough food for 8 if you're serving with a side of fresh fruit. That cuts the calories and fat in half. -- posted by appleydapply

Lemon Cupcakes With Lemon Cream Cheese Frosting

Thu, 12 Mar 2009 14:11:51 -0400

I've been on a lemon and lime kick lately! Maybe it's related to being pregnant, or that lemons remind me of Spring! Either way these cupcakes are DELICIOUS! Let your inner artist shine. Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas. If you mess up, just eat it! Found on countryhome.com -- posted by kittycatmom

Mexican Bread Pudding W/ Amaretto Sauce

Mon, 16 Mar 2009 15:54:08 -0400

Creamy bread pudding with a great Amaretto sauce. -- posted by aronsinvest

Schmear (Cream Cheese With Lox Spread)

Sun, 22 Mar 2009 10:00:58 -0400

Try serving this "schmear" with some fresh bagels at your next brunch. You could add a tablespoon or so of fresh chopped dill or parsley or even a couples of tablespoons of drained capers, but I like it kept simple. For appetizers, serve the schmear along with cocktail-sized rye bread slices. -- posted by Alan in SW Florida

Easter Fruit Salad

Sun, 22 Mar 2009 10:04:13 -0400

I have served this salad many times and am always asked what the delicious dressing is made from. You can sub strawberries for the grapes if you want. If desired you can add 2 bananas right before serving. Here is the recipe but don't tell. -- posted by aronsinvest

Country Living Egg in a Hole

Tue, 24 Mar 2009 18:12:31 -0400

History has not recorded the name of the genius who first cut a hole in a piece of bread and fried an egg in it, but many parents have used this to make a breakfast their kids will eat! This is adapted from Country Living magazine. -- posted by Sharon123

Muffin Tin Apple Pancakes

Mon, 30 Mar 2009 18:04:04 -0400

My mom makes these on Christmas morning! And even after they're cold, they still seem to disappear... yummy... -- posted by Cadillacgirl

Taco Egg Cups

Mon, 30 Mar 2009 18:04:11 -0400

We combined a few recipes one morning and came up with these! They can be spicier or milder depending on how hot your salsa is! -- posted by Cadillacgirl

French Toast Pie With Caramel& Pecans

Mon, 30 Mar 2009 18:24:14 -0400

Ok, to get this recipe I had to nearly beat up my best friend. Went over for brunch yesterday and this was one of the items on the menu. Good grief, it was fabulous. I'm giving the recipe as it was finally given to me. However, I'm going to try it using some really good cinnamon-raisin bread instead of the regular bread and see how that turns out. I'll let you know! In the meantime, hope you enjoy this wonderful french toast pie from my dear friend, Becks! This will be one of my new Christmas morning dishes! -- posted by Sassy in da South

Lemony Limoncello, Raspberry & Mascarpone Mousse Verrines

Wed, 01 Apr 2009 04:01:25 -0400

A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines. -- posted by BecR

Deviled Eggs With Olives

Wed, 01 Apr 2009 10:32:33 -0400

Since we have our own chickens, we're always trying out new egg dishes. Here's the latest, just in time for Easter! -- posted by Trinkets

No Mayo Stuffed Eggs

Sun, 05 Apr 2009 01:58:38 -0400

These have a wonderfully Italian flavor. Adapted from "The Good Egg" by Marie Simmons. -- posted by Elisabetta47

Heirloom Tomato Tart

Sun, 05 Apr 2009 02:22:19 -0400

From Giada. Haven't tried but looked beautiful and delicious. -- posted by Vicki in CT

Johnsonville Easter Breakfast Casserole

Sun, 05 Apr 2009 22:06:21 -0400

I found this in the Sunday ads this morning and plan to make this for breakfast Easter morning. Prep time does not include overnight refrigeration. -- posted by 911spatcher

Easter Egg Bread

Mon, 06 Apr 2009 21:10:28 -0400

I remember as a child my mom would make Easter Egg Bread and it was always so beautiful I didn't want to cut into it. I've been missing it for a few years now & decided it was finally time to make it for myself. I found a few basic recipes online and played around with a combination of those and my original recipe for Recipe #293120 and this was the final result. I also wanted to bring a little Spring into it using fresh lemon zest and topped with a lemon glaze. It's best served the day it's made and a perfect compliment to your tea or coffee at Easter brunch. Ingredient list and directions include coloring the eggs. -- posted by **Tinkerbell**

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Creamy Ambrosia Cheesecake

Wed, 08 Apr 2009 11:47:19 -0400

This recipe is tried and true! I make this every year for my Dad's birthday. He asked if I will make it for Easter this year too. I love this, and every time I make it, I think about how much my Dad enjoyes it. I hope you will enjoy it too. Plan ahead - allow minimum of 6 hours to chill. Time DOES NOT include cooling. -- posted by kittycatmom

Wick's Easter Deviled Eggs

Wed, 08 Apr 2009 11:47:20 -0400

These step you outside the normal boundaries of deviled eggs with a surprise ingredient - potato chips! This was my Dad's (Wick Brandon) recipe - he got the recipe from a box of potato chips in the 70's. There are NEVER leftovers, and Easter would not be the same without them. Enjoy! Viclynn -- posted by Viclynn

Matzoh Brie (Fried Matzoh)

Wed, 08 Apr 2009 12:09:44 -0400

To all my friends who may not be familiar with Old Testament cuisine, matzoh is the unleavened bread that the Jews were in the midst of making when they had to quickly leave Egypt and didn't have time to wait for the yeast to work. If you go into most any New York City delicatessen and ask the waiter what matzoh brie is, he'll probably say "scrambled eggs and matzoh!" Period!! I would prefer to think of matzoh brie as the Jewish answer to French toast. So, please, don't wait for Passover to enjoy this wonderful treat. You can have it for breakfast, brunch, or even a midnight snack...anytime of the year. Many people, including me, enjoy a savory version (and at the end of the recipe instructions, I have that version), but, I'm usually in the mood for sweet, so, I like my matzoh brie sprinkled with cinnamon-sugar and accompanied with orange marmalade. -- posted by Alan in SW Florida

Monte Cristo Strata

Thu, 09 Apr 2009 02:03:12 -0400

Going to a restaurant for Sunday brunch can be wonderful, but, maybe you prefer the comfort and economy of a home-cooked meal, especially when you are entertaining guests. A strata, including this one, is a great way to go, since you make it the night before, and when you are ready the next day, just pop it in the oven. -- posted by Alan in SW Florida

Easter Nest Eggs

Sun, 12 Apr 2009 00:38:49 -0400

This recipe is great to take to brunches or when you have a group of people over. I take this dish every year to our annual Easter egg hunt (5 years running). One year I didn't make it and people were asking me where it was and that they were looking forward to them.I guess I have to keep the tradition going. I make them when we have company for breakfast as well. It always seems to be a hit. -- posted by 2hyper

Breadmaker Hot Cross Buns

Sun, 12 Apr 2009 02:06:05 -0400

The wonderful thing about breadmakers is they cut all the tedious bits out of making an enriched dough, but all homemade hot cross buns are in a different league from anything you can buy. -- posted by Lostfairy

Torta Di Pasquetta (The Pasquetta/Easter Tart)

Sun, 12 Apr 2009 02:32:32 -0400

The day after Easter is referred to as Pasquetta, or little Easter. On this Monday, most Italians gather together with friends for a picnic. This tart can be prepared up to two days in advance - some say the flavors improve. -- posted by Celticevergreen

Pastiera (Easter Pie)

Sun, 12 Apr 2009 02:46:11 -0400

Pastiera (Easter Pie) I had just seen on this site that some one was looking for this recipe that their Grandmother use to make. This was just given to me while visiting Italy by my friends sister in law. -- posted by Chef #1235337

Charmaine Neville's Sweet Baked Ham

Sun, 12 Apr 2009 02:53:38 -0400

After looking for a new ham recipe for Easter, we came across this one on the New Orleans Times Picayune website. Charmaine Neville, sister to the Neville Brothers, submitted this recipe and said, "You know how ham tastes salty? Well, I don't play that," Neville said for the story. "Mine has got to be sweet to the bone. I always use Chisesi ham. You can get it spiral-sliced at the supermarket. Spiraling is the secret, so it soaks up all the marinade." -- posted by Holly Ritchey

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

Passover Apple Cake With Candied Nut Topping

Mon, 13 Apr 2009 18:10:26 -0400

This moist & delicious pareve cake recipe is from Arthur Schwartz's cookbook, "Jewish Home Cooking: Yiddish Recipes Revisited". Use use Golden Delicious or Crispin apples or another kind that keep its shape when cooked. The cake improves with age. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candy-like coating. -- posted by blucoat

Udos

Fri, 17 Apr 2009 01:03:24 -0400

Syrian Cream of Wheat and Date Pastry -- posted by Personal Chef Wannabe

Kellymac's Baked Grapefruit

Fri, 17 Apr 2009 17:07:57 -0400

This is my favorite way to eat grapefruit. By heating the grapefruit up you really bring out the flavors. I usually skip the mint unless I have it on hand, but it makes it look nicer and adds a nice flavor if you are serving to guests. -- posted by KellyMac6

Orange Coffee Cake

Mon, 20 Apr 2009 01:18:55 -0400

Another Paula Deen recipe I can't wait to try. -- posted by cookiedog

Christmas Banana Bread

Tue, 21 Apr 2009 11:01:32 -0400

This is one of my favorite banana breads. I love bananas, but the ones available in the US are not as tasty as the Brazilians, so banana bread is my way of enjoying this fruit. I am not criticizing, it is just that bananas grow all over Brazil, from North to South, so it is just obvious we have better ones there! ;-) -- posted by MillaKette

Lisa's Prize-Winning Noodle Kugel

Sat, 25 Apr 2009 15:00:00 -0400

This kugel won first prize at Yiddishkayt LA's "Kugl Kukh-Off". Unlike most creamy kugels, this one is sweetened with honey rather than sugar and has a very delicate flavour. Sometimes Lisa adds vanilla, pours in whole milk for a lighter result, or adds extra butter or cream cheese for an even more luscious kugel. Enjoy! -- posted by blucoat

Panettone

Sat, 02 May 2009 02:36:39 -0400

MOIST Panettone dotted with raisins and marzipan. The long rise creates a fermentation giving this bread flavor. This Moist sweet dough stays fresh a long time. Just wrap it snuggled in foil and then plastic wrap. Up to 1 week. Make great french toast and or bread pudding. This is a take off Jim Lahey's dough. he got me to make it! I hope you get to make it as well. So worth it! -- posted by ~Rita~

Portuguese Sweet Bread for Bread Machine

Sat, 09 May 2009 00:40:21 -0400

I found this recipe when preparing for ZWT 5. I am not sure if the asorbic acid is a must but the recipe does sound tasty and easy. -- posted by Sarah_Jayne

Carrot Cake With Buttermilk Glaze

Tue, 12 May 2009 16:57:05 -0400

This is Grandma Great's recipe. What makes this cake different from other's posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze. The amounts are a little different too. This is by far our favorite carrot cake. If you don't want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake. Do not Beat the cake mix, stir by hand - very important! -- posted by Vseward (Chef~V)

Lemon-Lime Fruit Dip

Wed, 13 May 2009 01:02:49 -0400

This simple yogurt and creme fraiche (or sour cream) based dip with honey and lime is wonderful served with an assortment of your favorite fresh fruit. -- posted by BecR

Can-Can Canapés! Boursin Baguette Bruschetta

Sat, 16 May 2009 10:43:39 -0400

Ooh la la! Let's do the can-can, have our canapés and eat them with wild high-kicking abandon! The full flavour and creamy texture of Boursin cheese makes an ideal ingredient for party nibbles. These bruschetta are quick and easy to prepare and hit the nibbles and aperitifs spot! High kicks and dancing are not compulsory, as you might spill your drink and drop your bruschetta! -- posted by French Tart

Cranberry Crown Cheesecake

Wed, 20 May 2009 20:08:34 -0400

I love cranberries! This is an elegant and beautiful cheesecake, my family asks for this at every holiday. Plan ahead! Some steps in this recipe can take up to 24 hours--!!! Please read recipe through before starting! -- posted by kittycatmom

Chocolate Pecan Coffee Cake - Just Right for Any Time!

Fri, 22 May 2009 12:10:10 -0400

Not yer average "okay, serve me for breakfast" coffeecake, this one screams: "Darhling, you simply MUST serve me as I am bursting with delicious flavors!" Calorie counters and carb-busters should cut smaller pieces--everyone else may have a normal-sized slice! Makes a very nice family-sized 'cake loaded with crunchy sweetness. Serve with a plate of fried eggs, fruit slices and milk, tea or coffee. Adapted from *Midwest Living* December 2006. -- posted by Debber

Stage Deli's World Famous Cheese Blintzes

Mon, 25 May 2009 22:39:02 -0400

Recipe is for the renowned blintzes at New York's Stage Deli. It was printed in an old Gourmet Magazine (January 1997). Serve with sour cream and sugar as toppings, and with assorted fruit jams. You can also sautee this in a crepe pan or skillet rather than baking. -- posted by blucoat

Cupcake Cheese Blintzes

Tue, 26 May 2009 00:33:00 -0400

This is an easy short-cut recipe for blintzes bakes in a muffin tin. It's from the cookbook, "Kosher by Design", by Suzie Fishbein. -- posted by blucoat

Gram Edna's Fluffy Pancakes

Tue, 26 May 2009 00:58:06 -0400

A nice pancake recipe that my wife got from her friend's Gram Edna. These come out wonderful no matter how you mix them, by hand, with a mixer, or even in the blender. -- posted by Bridget Elaine

Fatit Hummus (Chickpea Casserole)

Tue, 26 May 2009 02:03:39 -0400

This is a wonderful dish that my mother makes. And I can't get enough of it. It is basically pita chips soaked in chickpea broth and toped with chick peas and a very yummy yogurt sauce... even my two year old loves this dish. Chickpeas are a bit of a pain to cook from scratch... so i always make a really large batch and freeze it in it's broth... so i can put this together really easily on nights where i haven't got much time. Hope you love it as much as I do. -- posted by Maya's Mama

Cottage Cheese Pancakes (Levivot)

Thu, 28 May 2009 01:30:44 -0400

This delicious, traditional Jewish recipe is from Joan Nathans wonderful cookbook, The Foods of Israel Today. Use the cinnamon and sugar for a sweeter pancake. You can also add a little vanilla . -- posted by blucoat

Soda Bread With Dark Chocolate and Candied Orange Peel

Sun, 31 May 2009 20:14:23 -0400

Bon Appetit, April 2005. Wonderful combination of orange and dark chocolate. Great for a tea or brunch. -- posted by swissms

Chocolate Grand Marnier Bread - Everest Restaurant, Chicago

Mon, 08 Jun 2009 01:54:26 -0400

A chocolate yeast bread studded with chocolate chips and macerated orange rind and flavored with Grand Marnier. -- posted by swissms

Hash Brown Casserole

Mon, 08 Jun 2009 16:05:31 -0400

Anyone who love's Paula Deen like I do has heard her talk about the 3 different types of food ... one of them is "funeral food." No I'm not talking about some ancient Egyptian thing where they bury the dead with food, I'm talking about food you take to feed the family of the deceased .... its got to be pretty looking, hearty, and something that you put all your heart and love into. This is one of my "funeral food" recipes that I've made. Of course, I've also made it to go with breakfasts and brunches. Whatever you decide to do with it, I hope you and yours enjoy it! -- posted by Chef #1290371

Poppy Seed Bread for Christmas

Mon, 15 Jun 2009 17:16:06 -0400

This recipe makes three loaves; one to eat and two to give! (If you can part with them).This recipe is adapted from the one that my mother in law gave me when we first started celebrating Christmas. I've made a few modifications to better suit our tastes! -- posted by Amy Martin KV

Relish and Ham Deviled Eggs

Fri, 26 Jun 2009 11:43:28 -0400

My DH loves deviled eggs and would enjoy the addition of chopped ham. I have always liked dill relish in mine so this will be a winner for us. Recipe from Pillsbury's website. Prep time includes standing time. -- posted by Lauralie41

Whiskey Smoked Salmon Spread

Fri, 10 Jul 2009 14:17:06 -0400

This is a delicious dip/spread that is great on a bagel. Or, if you are hosting a brunch, you can serve it on mini bagels garnished with some cucumber slices. Of course, if you don't like or drink whiskey, you can substitute milk in its place. -- posted by JackieOhNo!

Triple Threat Coconut Cream Pie

Tue, 14 Jul 2009 01:24:07 -0400

We're in love with Tom Douglas' Coconut Cream Pie from Dahlia Bakery here in Seattle, but at $35 a pie plus a $5 deposit for the plate--I knew I had to come up with my own. I watched a demo of his on the local public television website, but still felt I needed to add my own touch. I'm proud to say it's a winner! Take that, Mr. Douglas. . . . One note: I would highly recommend you follow the instructions for a great pie crust below, for optimal crispiness and flavor. Otherwise, you can roll out a store-bought dough, and just before rolling it out, sprinkle the coconut on top and roll it in. Will be more susceptible to burning, but should be okay if you watch it close. I always make a big batch of my All Butter Pie Pastry, recipe #239831, and keep it in the freezer for easy prep. I've rolled the coconut into the prepared, thawed dough with no problem. -- posted by Battle in Seattle

Cinnamon Twists

Fri, 24 Jul 2009 13:41:31 -0400

My Grandma Ruth made up this recipe for her children and it was a family tradition to have them every holiday for breakfast! I love them, and hope they warm your hearts and belly's as they do mine! -- posted by jkm.11.18.

Vidalia Onion Swiss Cheese Melt

Fri, 31 Jul 2009 12:38:35 -0400

This is a great party appetizer for any occassion. Especially great at football parties and holiday socials. -- posted by Chef #1340327

Chocolate Candy-Cane Muffins

Fri, 31 Jul 2009 13:44:32 -0400

This chocolate mint muffin recipe is my FAVORITE!! I found this in a blog, called "Earth Muffin Bakes" which i'm now in love with. The author of the blog actually won a contest with her cocholate candy-cane muffins. You can visit her blog here http://earthmuffinbakes.blogspot.com or visit the website of the contest she won here http://www.hotelchocolat.co.uk/src/12_realepic/favourite-chocolate-recipe-A12days/ -- posted by Choco lover

Kofta Skewers

Thu, 13 Aug 2009 14:37:48 -0400

This is wonderful on the outdoor grill, indoor grill, oven.... even stove top grill pan. A nice garlicky cucumber salad goes wonderfully with this. My kids love this dish... after all it is food on a stick. You can always make these ahead of time and freeze raw... and grill from frozen ( you will need to adjust cooking time for this). -- posted by Maya's Mama

Fruit Bun French Toast

Mon, 24 Aug 2009 01:46:22 -0400

This is a great recipe when you have left over hot cross buns at Easter. -- posted by katew

Grandma's Blueberry Streusel Coffeecake

Mon, 24 Aug 2009 10:39:27 -0400

My grandma cut out this recipe from the Daily Herald newspaper many years ago. I think it may be the best coffeecake I've ever had. -- posted by KissKiss

Matzo Brei With Creamed Spinach and Crispy Onions

Wed, 26 Aug 2009 18:09:59 -0400

This is a Sara Moulton recipe. She was introduced to the dish in the mid-seventies when she was dating her now-husband who is Jewish. She thought it was a wonderful "breakfast" dish -she started playing around with Boursin cheese - she likes putting the onions on top but we like our onions in and out - so that was a slight tweak! Foodnetwork.com/eda/recipe. I think that next time I'll try it with mushrooms! :) -- posted by Manami

Gibna Wi Bateegh (Cheese and Watermelon)

Mon, 31 Aug 2009 02:37:23 -0400

This is a breakfast appropriate dish. Or even brunch. serve with warm pita. I ate this alot growing up especially on a warm day. you will be surprised to see how well the cheese and watermelon complement each other. -- posted by Maya's Mama

Singin' Hinnies - Northumbrian Tea-Time Griddle Cakes/Scones

Wed, 02 Sep 2009 03:04:32 -0400

Served warm and oozing with butter, these fabulous fruity griddlecakes make a great treat for breakfast or afternoon tea. I remember my grandmother making these when I was little; she lived in a very old stone cottage in Northumberland, and made these on a huge cast iron black griddle, or girdle as they were also called! We used to eat them hot from the griddle, with butter in front of a roaring wood fire during the winter months. Singin' hinnies are a type of fried fruit scone or griddle cake, so called as they 'sing' and sizzle whilst cooking. 'Hinny' is a Northern term for endearment used especially to children - my grandmother used to call me "hinny". Similar to singin' hinnies are Northumbrian griddle cakes, also known as Gosforth gridies. If you are making them for a childrens party or at Christmas, put coins that have been briefly boiled, then wrapped in greaseproof paper, in the middle of some of the singin hinnies. -- posted by French Tart

Pain Perdu (Lost Bread from Louisiana)

Wed, 02 Sep 2009 14:24:14 -0400

Set the bread to soaking before you go to bed and bake the dish of French toast first thing in the morning. From "Screen Doors and Sweet Tea." -- posted by mailbelle

Cheddar Raisin Muffins

Tue, 08 Sep 2009 18:01:59 -0400

These muffins are a wonderful accompaniment to ham, pork chops, or grilled chicken. The raisins make them sweet, the cheese keeps them savory. They are best served warm right from the oven. -- posted by Alan in SW Florida

Swedish Christmas Salad

Tue, 08 Sep 2009 18:03:16 -0400

This is an old recipe passed down through my husband's family. Enjoy! -- posted by BamaKathy

Easy No-Knead Challah Bread

Wed, 16 Sep 2009 14:08:21 -0400

A fabulously easy recipe from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois that bakes a beautiful golden laof. This recipe takes very little effort (you basically need to mix ingredients in a bowl for a minute), but you do need to give the dough time to rise. Makes four 1-pound loaves. The recipe is easily doubled or halved. You can freeze or refrigerate unused dough. -- posted by blucoat

A Taste of Summer Citrus Salad

Thu, 17 Sep 2009 15:51:06 -0400

Sharon the Rocket gifted me with Now Serving: FMB Favourites, a cookbook from the Farmers and Merchants Bank. This recipe sounds so refreshing. Adapted slightly to make it a little less sweet. -- posted by evelyn/athens

Pumpkin Bread Pudding With Vanilla Butter Sauce

Mon, 21 Sep 2009 10:51:23 -0400

This recipe comes from www.McCormick.com Make as directed or pour into ramekins for individual servings. Pumkin lovers, this is 5-star all the way! If you like this one from McCormick, you'll enjoy Recipe #392276 also. :) -- posted by 2Bleu

Laura Frankel's Whole Wheat Challah

Wed, 07 Oct 2009 12:31:40 -0400

Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves. -- posted by blucoat

Simple Sausage Strata

Mon, 19 Oct 2009 12:14:08 -0400

This layered sausage casserole is great to make for company or on holiday mornings. My family just loves it. The prep time does not include the time for chilling overnight. -- posted by Lainey6605

Stuffed Breakfast Torte

Wed, 11 Nov 2009 10:43:53 -0500

Paula Deen recipe from Smithfield.com. Preparation time includes chilling time. -- posted by Sweet Jezebel

Christmas Cherry Nut Bread

Mon, 16 Nov 2009 00:59:46 -0500

This is so easy to make as you just put everything, except the cherries, in a bowl and mix it, adding the cherries last. It is so pretty and so good. It is nice with a cup of tea or for giving in a pretty little basket along with some tea. You could put a pretty tea cup in the basket, too. If you like fewer cherries, use the lesser amount; I like more so I use the whole jar. -- posted by Mimi in Maine

Chocolate Chunk Pistachio Muffins

Mon, 16 Nov 2009 01:28:08 -0500

Pillsbury Bake Off 1990Sally Vog, Springfield, OR -- posted by invictus

Quick California-Style Ham and Eggs Benedict

Mon, 16 Nov 2009 09:52:33 -0500

What a treat for Sunday brunch! Adapted from Southern Living. (Time does not include baking the biscuits.) -- posted by Caroline Cooks

Christmas Coffee Cake

Mon, 23 Nov 2009 18:18:00 -0500

This is a delicious coffee cake recipe i found in a local cookbook from a past home, the topping swirled throughout the cake makes it moist, but crunchy! you won't regret trying this one. -- posted by -BreanneMarie-

Paula's Christmas Morning Casserole

Sat, 28 Nov 2009 14:53:57 -0500

Paula Dean created this recipe for Smithfield. A great egg, cheese, and ham casserole. -- posted by AkitaJaz

Cured Salmon

Sun, 29 Nov 2009 03:10:45 -0500

This fish can be used in the similar manner as smoked salmon. The fish must be extremely fresh. Ocean trout can be substituted. You need to plan ahead - 3 days of curing is needed. This is always part of my families Christmas lunch which I usually serve with cucumber salad and sour cream. Also goes well with scrambled eggs for a decadent breakfast. -- posted by Coasty

Jewish Pound Cake

Mon, 30 Nov 2009 01:56:47 -0500

This is a wonderful, moist cake recipe that is baked in a bundt cake pan. A co-worker brought this to work, and when I got home, I looked the recipe up in "The Cake Mix Doctor Returns!" cookbook. This recipe is from the cookbook, with a few minor changes of my own. -- posted by Bug'sMom

Apple-Gruyere French Toast With Red Onion

Fri, 04 Dec 2009 18:47:51 -0500

A rich cross between grilled cheese and French toast, invented as another fried food to celebrate Hanukah. From the New York Times, Dec 4, 2009. http://bit.ly/81vJ70 -- posted by DrGaellon

Gingerbread Scones

Sat, 05 Dec 2009 12:07:27 -0500

These are fabulous... great for those cold winter months!!! Recipe from the noshery -- posted by Chef #1454031

Potato & Cheese Latkes With Apple-Pear Sauce

Sun, 06 Dec 2009 11:16:25 -0500

I found these online about 6 years ago and never posted them. What I like is that they are savory and a combination of both cheese and potato.The potato-cheese latkes prep time = 15 mins & frying time = 10 mins per batch. The apple-pear sauce prep time = 10 mins & cooking time = 20 mins. While there is nothing like the traditional applesauce and sour cream, here's this variation - easy to make and tastes great!!!!;) -- posted by Manami

Creme Brulee French Toast With Buttermilk Syrup

Mon, 07 Dec 2009 10:45:50 -0500

This came from Studio 5 and sounds great. I might even just make the syrup for pancakes. Prep time doesn't include letting this set overnight. -- posted by Ceezie

Ginger Spice Crunchy Granola

Wed, 09 Dec 2009 18:29:29 -0500

Deliciously seasonally spiced crunchy granola, excellent served with vanilla yogurt, perfect for autumn and winter potluck brunches; your whole house will smell yummy! Inspired by "Crunchy Granola" (Recipe #31235). -- posted by Dayna Chu

Orange-Poppy Tea Bread

Fri, 11 Dec 2009 17:15:06 -0500

I am a big fan of tea breads (or quick breads) and this one has a nice, citrussy quality that is a real treat. This bread does need to sit overnight in order for the flavors to blend; however, I have not included that in the preparation time, so plan accordingly. -- posted by JackieOhNo!

Pumpkin Scone

Mon, 14 Dec 2009 15:16:19 -0500

DELICIOUS!!! These are made with butterscotch chips... yum. Adapted from the Joy of baking -- posted by Chef #1454031

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Spinach & Artichoke Bites

Fri, 18 Dec 2009 01:41:39 -0500

No crackers, no bread cubes, no double dipping! Delicious spinach and artichoke "dip" served in pastry tart shells for an easy, warm, make-ahead appetizer. Can substitute all ingredients with lite/lower fat alternatives. -- posted by Dayna Chu

Red Onion and Pomegranate Relish

Fri, 18 Dec 2009 01:49:47 -0500

I saw the idea on a cooking show but could not locate it anywhere online so I decided to experiment and came up with this recipe. It is so simple that I probably shouldn't post it but it is a nice accompaniment to many dishes. With the Pomegranate Arils the dish just sparkles and is very festive looking. -- posted by HuldaW

Stuffed Jumbo Pasta Shells

Sun, 20 Dec 2009 20:10:58 -0500

This is an extremely easy recipe for one of my favorite meatless Italian meals. You can use this as a basis for many other wonderful, delicious meals. Add your own ground Italian sausage right in with the cheese mixture. Choose your own sauce, or any one of the delicious onee on the shelf of your supermarket. You'll love this, and your own touches will make it special! Note**: Add the salt to the water in which you will cook the pasta only AFTER the water has come to a boil. If you add it to the water before it boils, it will hinder the boiling process. -- posted by FLUFFSTER

Chocolate Peppermint Scones

Tue, 22 Dec 2009 17:05:27 -0500

An award winning recipe from Taste of Home magazine. Perfect for the holidays! -- posted by JanuaryBride

Christmas Bran Muffins

Tue, 22 Dec 2009 17:10:51 -0500

We eat these muffins every year on Christmas morning. They are wonderful just out of the oven with a little butter. Yum! -- posted by Chef #1259203

After the Party is Over! Refreshing Detox Fresh Fruit Salad

Sun, 27 Dec 2009 14:50:57 -0500

A wonderful brunch recipe for the morning after or when you need an early boost for a busy day ahead; although this is super healthy and refreshing, I have also served this as the dessert dish for a buffet, BUT with champagne as the liquid instead of orange juice! (Just another idea for dressing this fresh fruit salad up with frills!) This is not only healthy, but it is SO festive and colourful - my photo shows the one I made this Boxing Day (26th December), I usually add kiwi fruit too, but we had run out of them.......oooops! My quantities listed here make enough for 6 to 8 people, but this can be increased as well as reduced to suit personal requirements. I normally serve this with crème fraiche or vanilla yoghurt, but its also wonderful when served naked, the salad that is, not me! The fruits I have suggested are rich in vitamins and antioxidants for a quick mental boost, as well as a rapid detox to aid recovery after a heavy night or after indulging in rich food, but please do adapt this to your own seasonal and local produce if you wish. -- posted by French Tart

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Iraqi Potato Cakes With Tuna Filling (Batata Charp)

Tue, 29 Dec 2009 14:20:22 -0500

These are crispy fried potato cakes with a tuna and light vegetable filling that is just delicious. DH liked them with the tuna added though it is not traditional. If you prefer you can leave the tuna out for the original vegetarian version. I serve them with a corn free ketchup and plain yogurt to dip them in, sour cream would be good too. The original recipe is from The Complete Middle East Cookbook by Tess Mallos. -- posted by UmmBinat

German White Chocolate Cake

Sat, 02 Jan 2010 18:03:27 -0500

This is an elegant-looking cake and one bite will have you sold! Please use the very best white chocolate that you can find.This is a cake that has to "stand alone" on the merits of the white chocolate, so if you're going to use the cheaper stuff, please pass this cake up. If you can find the clear vanilla, it's really worth it. I didn't list it but it really makes a difference. It's sometimes hard to find,but it won't do any harm using the regular. This was in Mass Recipes. -- posted by FLUFFSTER

Oh so Easy Blueberry Cinnamon Ring

Tue, 05 Jan 2010 19:26:04 -0500

Made with frozen blueberries - this oh so easy to make little ring is killer (which is a good thing). From Sam the Cooking Guy. -- posted by Sharon123

Baked Blueberry Brunch

Thu, 07 Jan 2010 19:07:43 -0500

This is just amazing! Sooo delish! This is a keeper for sure! This is wonderful for a weekend family brunch. Just be prepared to feed the neighbors when they get a whiff of this! This says that it serves 24, but I guess I'm heavy-handed, because I got something like 8-10 servings! Guess it depends! Source: RazzleDazzle -- posted by FLUFFSTER

Make-Ahead Sticky Buns

Mon, 11 Jan 2010 14:44:28 -0500

This recipe came from a website but it's been so long I can't remember exactly which one. I love this recipe because it yields a light, flaky sticky bun that is not overly sweet. It's relatively easy to prepare; prep time includes refrigeration/rising time. This recipe has a big yield, but can be halved without problems. -- posted by sarikat

The Best Bread Machine Challah

Tue, 12 Jan 2010 17:00:27 -0500

After trying out several different bread machine challah recipes, I have come to find the best one. The challah it produces is so light and the perfect combination of sweet and salty. The bread machine I own is an Oster, nothing fancy. As with all bread machine recipes, I will say every once in a while I will have a flop, no idea why this happens sometimes. This recipe calls for 3 yolks, so I will post a link for something easy to do with the whites: Ultra Moist Easy Chocolate Bundt Cake. Everytime I make challah, I also make this cake. -- posted by Lee Hock

Whole Wheat Cherry Nut Bread

Tue, 02 Feb 2010 10:29:22 -0500

This is an updated, healthier version of a recipe my Mother has been making for years. It can be found here: http://lobsterandfishsticks.com/ Its a wonderfully flavorful quick bread, made healthier with the reduction of sugar and the addition of whole grain flour. -- posted by ChefMamaBlogger

Sugar-Crusted Popover Puffs

Thu, 04 Feb 2010 21:33:10 -0500

David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts. -- posted by Sharon123