Breakfast and Brunch

Banana Date Spice Muffins. It’s very quick and easy to whip up a batch of these tasty muffins and yet another great way to use up those speckled ripe bananas that always seem to be sitting on the counter top.

Perfect Popovers. How to make perfect Yorkshire Pudding Popovers. Tips, tricks and a great recipe to get them right every time.

Strawberry Mango Crumb Cake. An ideal summer brunch coffee cake with a buttery crumble topping and sweet pockets of strawberry and mango baked right in.

  I have to admit that I’ve become extremely fond at breakfast time of the Quick Tomato Compote that was recently featured in a different brunch recipe on this blog and have been looking for other ways to enjoy this bright, fresh condiment in other breakfast ideas. This one is a different idea that is …

Italian Sausage Hash with Quick Tomato Compote It’s never too early to start thinking about a delicious, satisfying weekend brunch and I have to admit that I have been indulging in variations of this particular idea for the last few weeks. Drawing on the fried tomatoes that so often accompany a full English style breakfast …

Cinnamon Waffles with Apricot Orange and Brandy Compote. An indulgent weekend brunch idea that’s perfect for special occasions like Mothers Day or at the Holidays.

Cinnamon Sugar Donut Muffins. An easy oven baked recipe, made with just a few simple ingredients, but sure to be the star of any coffee break or weekend brunch. Originally published  March 2011. One of my uncomplicated guilty pleasures is a simple nutmeg scented cake donut, fresh from the bakery. I have made cake donuts …

French Baguette. Authentic baguette has only 4 ingredients; water sea salt, yeast and flour. This recipe shows how to make perfect crusty baguette and mini baguette for sandwich rolls. One of my favourite breads to bake is an authentic French Baguette. I like to make them mini size as pictured here to use in great …

Glazed Apple French Toast. The perfect weekend brunch at any time of the year but particularly during the Fall apple harvest.

Here’s a very successful experiment that I tried last week when making brioche for a bread pudding I had planned for a dinner party. Here in Newfoundland we love our “toutons” which are  pieces of white bread dough, traditionally fried in fat back pork. The brioche dough needs to be fried at a lower temperature …