Breakfast and Brunch

A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also. Ingredients: 1 ½ cups dates, pitted and chopped 2 ¼ cups boiling water 3 teaspoons baking soda 1 cup chopped walnuts 2 cups white sugar 3 tablespoons margarine 2 eggs, beaten 1 teaspoon salt 4 ½ cups […]

This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they’re all cut up before you begin, and add the longest cooking ones first. Ingredients: 1 teaspoon olive oil ½ cup chopped onion

My aunt remembers my grandmother making these for the family during World War II when many food items were rationed. Good at any time of day–breakfast, lunch, dinner, or midnight snack! Ingredients: 1 tablespoon butter 2 tablespoons finely chopped onion 1 slice fully cooked luncheon meat (e.g. Spam) 1 egg, beaten 2 slices bread 1

The crust is made with baking mix, so it is heartier than a flaky pastry. Serve warm or at room temperature. Ingredients: 1 cup all-purpose baking mix ¼ teaspoon salt ¼ teaspoon ground black pepper ⅓ cup milk 3 slices bacon, chopped 1 small onion, chopped 2 cups shredded Cheddar cheese 4 eggs 1 teaspoon

This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread. Ingredients: ½ cup vegetable oil for frying 3 pounds cod fillets, cut into 2 to 3 ounce portions salt to taste 2 large onions, peeled and sliced into rings 2

Traditional Japanese bento for a delicious lunch far from sandwiches and chips. The onigiri can be formed into cute shapes or animal figures to surprise your kids with a fun lunch. Ingredients: ½ cup uncooked short-grain white rice ¾ cup water 1 sheet nori (dry seaweed), or as needed 2 teaspoons bonito flakes, divided 1

My dad came up with this recipe years ago. Over the years, everyone I have shared this with always reacts the same way. First, they tell me ‘that sounds awful!’ After they eat it their story changes to ‘that was amazing!’ I know the idea of mayo and mustard on a scrambled egg disk sounds

Hard-boiled is a misnomer, because the perfect hard-boiled egg is not boiled at all but rather steamed! This secret was leaked by a chef, and it is the best way I’ve found for easy peeling and no green yolks. Ingredients: 12 extra large eggs Directions: Fill a stainless steel steamer pot with about 1 inch

This savory quiche is packed with broccoli florets, eggs, and Brie cheese, making it perfect for a quick and easy dinner or a light lunch. Ingredients: cooking spray 1 (17.5 ounce) package frozen puff pastry, thawed 1 tablespoon Dijon mustard 1 tablespoon butter 1 onion, chopped 2 cloves garlic, chopped 2 cups chopped fresh broccoli

This recipe for hearty breakfast burritos is intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings! Ingredients: 1 (12 ounce) package bacon 10 large eggs 3 tablespoons milk ¼ teaspoon salt 3