These Irish Apricot Oatmeal Muffins originate from a basic oatmeal muffin recipe. Apricots are in peak season now and give these muffins an added freshness. They’re perfect for a quick and tasty breakfast and are a nice change from the usual bowl of oatmeal or granola. Continue reading
This Cranberry and Hazelnut Soda Bead doesn’t need any rising so it’s really quick to make. It’s great for making sandwiches or simply sliced and toasted for breakfast. Continue reading
This Apricot Quick Bread requires only a few ingredients but the result surely doesn’t fall short of taste. You wouldn’t believe that this bread has no eggs, sugar or butter and still comes out with a tender crumb and rich apricot flavor. This has become my go to breakfast bread – great toasted too! Continue reading
This is a very old Southern recipe that has been around since the 1800’s. It’s origins are thought to be Native American. Although it’s not a bread it can be a good substitute for it. Great as a healthy snack too. Continue reading
These healthy Blueberry Hot Cakes made with whole wheat flour and ricotta make them especially protein rich. A good stone ground flour also imparts a pleasant nutty taste. These hot cakes rise to greater thickness in comparison to traditional pancakes in that the batter is thicker and the final dash of apple cider vinegar gives them a boost in rising power. Continue reading
These Quick Cranberry Cream Scones really take no time to prepare. There’s no fussing with cutting in butter or any other fat as you simply stir in some cream and yogurt. Shape and bake and you’re all set for a proper English breakfast! If you have clotted cream on hand,
even better! Continue reading
Even if you’re not in Rome you can do as the Romans do: have Maritozzi for breakfast! Not being too easy to find them around here in Northern Italy, here is a recipe that isn’t too complicated and makes a great sweet roll. They are traditionally served with freshly whipped cream and even sometimes include raisins and pine nuts. Continue reading
Breakfast couldn’t be easier with this Overnight No-cook Chocolate Oatmeal Bowl. Just mix all the ingredients together the night before and the next morning you’re ready to go! Just add whatever toppings you have (or leave it plain). You’ll enjoy a filling and nutritious meal.
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I called this dessert Morning Glory Crumble because when I made it my Morning Glories finally flowered. And their color matched this dessert perfectly. What a coincidence! Great for breakfast too. Continue reading
This Currant Berry Fluff is light as a cloud and calls for only three ingredients plus water. You can choose to serve it as a dessert or even breakfast – it’s quicker than making oatmeal. Children and adults will love it and who knows you might even add it to your comfort food list! Continue reading