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Articles filed under Brunch

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  • Sour Cream Coffee Cake May 13, 2014 5:30 AM
    Cook of the Week Kim Ault bakes Sour Cream Coffee Cake from a recipe passed down from her mother.

     
  • Sticky Lemony Breakfast Buns Apr 16, 2014 1:01 AM
    Lemony Sticky Buns

     
  • Buckwheat Crepes with Peas, Leeks and Gruyere Apr 2, 2014 6:01 AM
    The best French crepes are the savory ones, which remain as underappreciated on these shores. Known as galettes, these savory crepes are made from a buckwheat flour batter, which offers a pleasantly nutty flavor. Try these crepes with peas, leeks and Gruyere.

     
  • Baked Apples And Apricots With French Toast Crust Oct 10, 2013 3:55 PM
    Baked Apples And Apricots With French Toast Crust

     
  • Blueberry Pancakes & Bacon Whoopie Pies May 14, 2013 5:35 AM
    Blueberry Pancakes and Bacon Whoopie Pies: Erica Tomei

     
  • Ham and Cheddar Quiche May 8, 2013 6:04 AM
    1 prepared uncooked pie crust, room temperature 8 ounces deli-sliced ham, chopped 6 ounces (1½ cups) grated cheddar cheese 8 eggs 1/3 cup milk 1 teaspoon dried thyme ½ teaspoon fennel seed ½ teaspoon kosher salt ¼ teaspoon ground black pepper Heat the oven to 425 degrees. Coat an 11-inch tart pan with removable bottom with cooking spray. Alternatively, use a 9-inch deep dish pie pan. Set the pan on a baking sheet. Unroll the pie crust and set it into the prepared pan. Gently push the crust into the corners and up the edges of the pan, crimping and trimming as needed. Scatter the ham and cheese evenly over the crust. In a medium bowl, whisk together the eggs, milk, thyme, fennel, salt and pepper. Pour the mixture over the ham and cheese. Bake for 30 minutes, or until puffed and set at the center and lightly browned at the edges. Cool slightly or completely before slicing and serving. Serves eight. Nutrition values per serving: 360 calories, 24 g fat (8 g saturated), 18 g carbohydrates, 0 fiber, 2 g sugar, 18 g protein, 220 mg cholesterol, 840 mg sodium. J.M. Hirsch, The Associated Press

     
  • Salmon, Whole-Grain Mustard And Dill Tartlet Apr 16, 2013 11:21 AM
    Salmon While-grain Mustard and Dill Tart

     
  • Mediterranean Strata Mar 7, 2013 10:00 AM
    Greek Strata

     
  • Whole Wheat French Toast with Quick Berry Sauce Feb 4, 2013 11:19 AM
    Whole Wheat French Toast with Berry Sauce

     
  • Cinnamon Bread Jan 29, 2013 6:00 AM
    Cinnamon Bread: Rose Allen

     
  • Onion and Green Chile Souffle Filling Dec 19, 2012 10:22 AM
    Onion and Green Chile Souffle Filling

     
  • Souffle Roll Dec 18, 2012 1:43 PM
    Christmas Souffle

     
  • Coffee Coffee Cake Nov 7, 2012 12:03 PM
    Coffee Coffeecake

     
  • Sweet Potato Buttermilk Muffins with Candied Ginger Oct 10, 2012 5:15 AM
    ¾-1 pound sweet potatoes (2 small or I medium) 1½ cups buttermilk 1 cup white whole-wheat flour 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon table salt ½ teaspoon nutmeg, preferably freshly ground ¼ teaspoon ground allspice ¼ cup (½ stick) butter, room temperature ¼ cup sugar ¼ cup packed dark brown sugar 1 large egg 2 teaspoons vanilla extract ½ cup chopped crystallized ginger Heat the oven to 400 degrees. Line a 12-cup muffin pan with paper cupcake liners or lightly spray the cups with cooking spray. Prick the sweet potatoes several places with a knife. Microwave on high (or on the baked potato setting) until tender, about 10 minutes. Let cool, then peel and, in a medium bowl, mash with a fork. You should have about 1¼ cups of mashed sweet potato. Mix in the buttermilk, then set aside. Meanwhile, in a medium bowl stir together both flours, the baking powder, baking soda, salt, nutmeg and allspice. In another medium bowl, combine the butter and both sugars. Use an electric mixer to beat until the mixture is light and fluffy, about 3 minutes. Using a spatula, scrape down the sides of the bowl. Add the egg and vanilla, then mix on medium speed for about 1 minute, until thoroughly combined. Scrape down the sides of the bowl. Add half the flour mixture and beat the batter on low speed just until the mixture is partly mixed. Add half the buttermilk-sweet potato mixture and mix until combined. Add the remaining dry ingredients and mix until just combined, then mix in the remaining buttermilk mixture. Divide the batter among the prepared muffin cups. Top it with the crystallized ginger and bake on the middle rack of the oven for 25-30 minutes, or until the tops are golden and a toothpick inserted at the center comes out clean. Remove the muffins from the pan and tip on their sides on a cooling rack; this prevents the bottoms from getting soggy. Let cool 10 minutes before serving. They are best eaten while still hot. Serves 12. Cook’s note: White whole-wheat flour is available in the baking aisle of most grocers. It has all the nutrition of regular whole-wheat flour, but it is made from a different variety of wheat that produces a flour with a lighter taste, texture and color. Nutrition values per serving: 180 calories, 5 g fat (3 g saturated), 29 g carbohydrates, 2 g fiber, 4 g protein, 30 mg cholesterol, 240 mg sodium. Sara Moulton for The Associated Press

     
  • Super-Easy Cinnamon Twirl Biscuits Sep 25, 2012 10:57 AM
    Super Easy Cinnamon Twirl Biscuits

     
  • Georgia’s Cobb Salad Sep 12, 2012 6:00 AM
    Georgia's Cobb Salad: Mary Beth Thornton

     
  • Apple Tea Cake Sep 5, 2012 12:06 PM
    Apple Tea Cake: Kitchen Scoop

     
  • Streusel-Woven Chocolate Coffeecake May 22, 2012 6:01 AM
    Streusel-Woven Chocolate Coffee Cake

     
  • Penny’s Just Right Eggs Benedict Apr 17, 2012 2:48 PM
    Eggs Benedict

     
  • Easter Frittata Apr 4, 2012 12:43 PM
    1 cup chopped asparagus (1-inch lengths) 4 egg whites 2 whole eggs ½ cup fat-free half-and-half Salt and ground black pepper ¼ cup shredded gruyere cheese 1 tablespoon olive oil 2 shallots, sliced ¾ cup diced smoked ham 2 cups shredded frozen hash brown potatoes, thawed Heat the oven to 400 degrees. Fill a medium bowl with ice water. Bring a medium saucepan of water to a boil. Add the asparagus and blanch for 3 minutes, or until just tender. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the ice water. Once the asparagus is cool, drain and set aside. In a blender, combine the egg whites, whole eggs, fat-free half-and-half, ¼ teaspoon salt and ¼ teaspoon pepper. Blend until smooth. Stir in the shredded gruyere. In a nonstick, oven-safe skillet (cast iron works great) over medium, heat the oil. Add the shallots and cook for 3 to 4 minutes, or until soft. Add the ham, asparagus and the blended egg mixture. Stir for 1 minute, or until the egg just starts to set up. Sprinkle the shredded potatoes over the top and sprinkle with salt and black pepper. Bake for 5 minutes on the oven’s center rack, or until the eggs are set. Increase the oven to broil and cook for another 5-7 minutes, or until the potatoes are crisp and lightly browned. Serves eight. Nutrition values per serving: 130 calories, 5 g fat (2 g saturated), 11 g carbohydrates, 1 g fiber, 9 g protein, 55 mg cholesterol, 330 mg sodium. Alison Ladman for The Associated Press

     
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