Recipes - Breakfasts

Winchester

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When I really want to treat Rick, I'll make this the night before. With some garlic roasted potatoes and a couple sausage links, breakfast is served! And I like to serve it to him in bed for a special treat. You can easily halve this recipe.

Caramelized Upside-Down Breakfast Pudding

1-1/2 sticks butter or margarine, melted
2 cups packed brown sugar
1/2 tsp. cinnamon
1/2 cup raisins (or chopped almonds)
6-8 slices French or Italian bread, sliced 1-1/2 to 2 inches thick
6 eggs
2 cups milk
1-1/2 tsp. vanilla extract
½ tsp. ground nutmeg
Maple syrup for serving

Combine melted butter, brown sugar, and cinnamon; spread evenly in the bottom of a 9 x 13-inch baking dish. Sprinkle with the raisins or almonds. Lay slices of bread on top (slices maybe be trimmed or slightly squeezed to fit the dish, if necessary). Whisk together the eggs, milk, vanilla, and nutmeg; pour evenly over the bread. Cover and refrigerate overnight.

The next morning, preheat oven to 350 degrees. Bake for 35-40 minutes, or until puffed and golden. Serve pieces of the pudding with syrup from the bottom of the baking dish spooned over the top of each portion. Maple syrup is usually not necessary, but may be offered on the side.

 

NOTE: I don’t use the full 1½ sticks of butter or the full 2 cups of the brown sugar. This makes a lot of syrup and the maple syrup really is not needed.
 
 
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Winchester

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This is from The New England Table by Lora Brody.

Streusel-Topped Stuffed French Toast

For the Streusel Topping:
2/3 cup pecans, chopped and toasted
1/3 cup firmly packed darn brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. freshly grated orange zest
3 Tbsp. butter, room temperature, cut into pieces
For the French toast:
6 oz. regular cream cheese, at room temperature (Do not use whipped or reduced-fat for this recipe.)
Scant 1/2 cup strawberry or raspberry preserves, or other preserves of your choice
1 loaf challah or other rich egg bread, ends trimmed, cut into six 1-1/2 inch thick slices
1 cup whole milk (I used skim and it was OK)
4 extra large eggs
1/3 cup firmly packed dark brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. pure vanilla extract

Preheat oven to 350 degrees with the rack in the center position. Line a rimmed baking sheet with parchment paper and spray lightly with nonstick spray.

To make Streusel, combine pecans, brown sugar, flour, cinnamon, salt and orange zest in a medium bowl and mix well with a fork. Add the butter pieces, and using your fingertips, work to distribute the butter evenly throughout the topping until large clumps form. Set aside.

To make the French toast, whisk together the cream cheese and preserves in a small bowl until the mixture is uniform fairly smooth. It's OK if some small bits of cream cheese remain visible. Set aside.

Using a small, sharp knife, cut a 2-inch slit in the bottom crust of each bread slice, and continue cutting into the bread to make a pocket in the slice. Do not make the initial cut wider than 2 inches and don't cut through any of the three remaining side of the slice or the topping will seep out during baking. Use a very small spoon to fill each of the pockets with an equal portion of the cream cheese mixture.

In a medium mixing bowl, whisk together the milk, eggs, brown sugar, cinnamon, and vanilla. Pour into a flat, rimmed dish.

Working with 2 pieces of stuffed bread at a time, use a wide metal spatula to slide the pieces into the batter. Let the first side soak for 2 minutes. Use the spatula to turn the bread over and soak the second side for 2 minutes. Place the soaked breads on the prepared baking sheet. Continue with the remaining stuffed breads and lay them side by side on the pan.

Sprinkle the Streusel evening over the tops of the soaked bread slices. (At this point, the dish can be covered and refrigerated overnight, or it can be frozen in a tightly sealed, flat plastic container. Allow the container to thaw overnight in the refrigerator before transferring to a prepared baking sheet and following the directions for baking below.)

Bake for 35 minutes, or until the tops and sides of the bread are golden brown, the topping is crisp, and the surface springs back lightly when pressed lightly with your finger. If bread feel soft or wet, comtinue baking for a few more minutes. Serve hot, either whole pieces for large servings or cut in half for smaller portions.

Makes six very large servings or 12 smaller servings.

Note: It is very important to allow the bread slices enough soaking time. If you don't, you will have dry French toast.
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Winchester

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Stuffed French Toast

8 slices French bread, 1-1/2 inches thick
2 Tbsp. butter or margarine, softened
8 oz. pkg. brown & serve sausage patties, cooked
1 cup (4 oz.) shredded Swiss cheese
1/2 cup milk
1-1/2 tsp. sugar
1/4 tsp. ground cinnamon
2 eggs
Maple syrup

Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. Cut sausage into bite-size pieces and toss with shredded cheese. Stuff mixture into pockets.

In a shallow bowl, beat eggs, milk, sugar, and cinnamon; dip both sides of bread in mixture. Cook on a greased hot griddle until golden brown on both sides. Serve warm and with maple syrup, if desired. Makes 4 servings.

 
 

momofmany

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Potato Pancakes

3 cups grated potatoes (pared)
3 eggs
2 tbsp. flour
1 tsp. salt
¼ tsp. garlic powder
3 tbsp. diced onion
pepper to taste (lots)
oil for frying (1/8 inch in pan, preferably bacon fat)

Peel potatoes. The quick way to grate potatoes is in a food processor. After grated, wring the potatoes out over the sink to remove all excess liquid. Beat 3 eggs in a large bowl. Add potatoes, flour, salt, pepper, garlic and onion. Heat oil in skillet. Place spoonfuls of potato mixture in the skillet, forming them into ½ inch thick and 3 inches round patties (shape with spoon). Brown, then turn and brown the other side until crisp. Serve hot with applesauce.


If you grow up Polish in Chicago, you will understand having potato pancakes for breakfast. I have an intolerance to eggs and can't eat them straight so have always looked for alternatives to egg based breakfasts. French toast and pancakes don't always cut it. We make these on holidays for breakfast.
 

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Broccoli Squares

2 pkg frozen chopped broccoli
2 cups cooked, diced ham
1-1/2 cups shredded cheddar cheese
1 cup bisquick
3 cups milk
4 eggs

Preheat oven to 350 degrees. Cook broccoli according to package directions, drain well and place in a greased 13x9 pan. Layer ham, then cheese. Combine remaining ingedients and pour over pan. Bake 1 hour.
 

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This is from Panera's website.   This is to die for if you like bread and cheese

Asiago Bagel Breakfast Bake


Treat your guests to a savory egg and Asiago bagel breakfast bake that you can prepare in advance.

8 large eggs
1/4 teaspoon salt
2 cups whole milk
1 teaspoon fresh chopped tarragon or 1/2 teaspoon dried
1/4 teaspoon paprika
Freshly ground black pepper, to taste
6 ounces Monterey Jack or medium Cheddar cheese, grated
6 ounces Asiago cheese, grated
4 Asiago cheese bagels
  1. In a large mixing bowl, beat together the eggs, salt, milk, tarragon, and paprika. Season with pepper.
  2. Mix the grated cheeses together in a bowl.
  3. Cut the bagels into bite-size pieces.
  4. Grease a 2-quart soufflé or casserole dish.
  5. Starting with the bagel pieces, alternately layer bagel pieces and grated cheese into the dish.
  6. Pour the egg mixture evenly over everything, cover the dish and refrigerate overnight.
  7. Preheat the oven to 350 degrees.
  8. Bake, uncovered, for 1 hour, until the top is golden brown.
 8-10 servings
 

pat

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Pat's Breakfast Sausage Patties:
1 lb. fresh ground pork (had my local butcher grind this for me so I know it has no additives)
1/8 tsp salt (just because I do low sodium, up to your taste)
1/2 tsp. black pepper (because we love it, adjust to your taste)
approx. 1/4 tsp. fresh grated nutmeg
1/8 tsp. cayenne pepper
1 teaspoon fennel seeds
1 teaspoon dried sage
fresh lemon zest (maybe 1/2 tsp.)

form into patties, bake at 350 for 40 minutes or until no longer pink in center (or check temp with probe thermometer).  These were to die for, today is the first time I tried adding the lemon zest and that ingredient, is for me, a keeper.
 
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Winchester

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A little something different, made with pineapple, cranberries, and zucchini. And they are delicious!!

Cranberry Zucchini Wedges

1 can (20 ounces) pineapple chunks
3 cups all-purpose flour
1-3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup canola oil
2 teaspoons vanilla extract
1 cup tightly packed shredded zucchini
1 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
Confectioners' sugar

Drain pineapple, reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla, pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. Yield: 2 cakes (8 wedges each).

Note: I omitted the walnuts.
 

santa fe

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These pancakes are great when Fall is here and the days get colder.  They're filling and delicious, and the pumpkin makes them moist without being over-whelming.  Top them with butter and plain syrup, or try the orange syrup below. 

Pumpkin Pancakes

Ingredients:

2 cups all-purpose flour

2 Tbsp. brown sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. pumpkin pie spice  (or substitute combination of nutmeg, cinnamon, and ground ginger)

1-1/2 cups milk (or skim milk)

1 cup canned pumpkin

2 eggs, lightly beaten (or 1/2 cup frozen egg product, thawed).

        Orange Syrup (below)

Directions:

In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice (or substitute spices). Make a well in the center of flour mixture.

In another medium bowl combine milk, pumpkin, eggs, and oil.  Add the milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour batter onto a hot griddle or skillet. Cook over medium heat about 2 minutes or until pancakes have bubbly surfaces and edges are slightly dry. Turn pancakes; cook about 2 minutes more or until golden brown. Serve warm with Orange Syrup and, if desired, orange sections.

Orange Syrup

(Makes about 1 cup)

1 cup orange juice

2 tablespoons honey

2-1/2 teaspoons cornstarch

1/4 teaspoon ground cinnamon

In a small saucepan stir together orange juice, honey, cornstarch, and cinnamon.

Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more. Serve warm.
 

LTS3

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Blueberry Scones
Serves 8
Prep time 30 minutes
Cook time 20 minutes to 15 minutes
Ingredients
  • 1 medium lemon
  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 cup plus 1 tablespoon granulated sugar, divided
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter
  • 1 cup cold heavy cream
  • 1 cup fresh or frozen blueberries (do not thaw, see Recipe Note)
Equipment
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Brush
  • Microplane
  • Box grater
  • Bench scraper (optional)
  • Silicone spatula
  • Knife
Instructions
  1. Prepare the dry ingredients. Finely grate the zest of 1 medium lemon. Place half the lemon zest, 2 cups all-purpose flour, 1/4 cup of the granulated sugar, 2 1/2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine.
  2. Prepare the lemon sugar. Place the remaining lemon zest and remaining 1 tablespoon granulated sugar in a small bowl and rub the zest into the sugar with your fingers until fragrant.
  3. Grate in the butter. Grate 1 stick cold unsalted butter on the large holes of a box grater directly into the flour mixture. Toss with your hands to incorporate the butter into the flour, breaking up any large flakes of butter.
  4. Mix in the cream. Measure out 1 cup cold heavy cream. Transfer 1 tablespoon to a small bowl. Drizzle the remaining cream over the flour mixture. Stir with a silicone spatula until the cream is absorbed.
  5. Knead and shape the dough. Knead the dough in the bowl with your hands just until big clumps form and all the loose flour is incorporated (be careful not to overwork it). Gather into a ball and place on a work surface lightly dusted with flour. Roll into an 8x10-inch rectangle that’s about 1/2-inch thick, with a longer side closer to you. If the dough cracks, push it back together.
  6. Add the blueberries. Evenly arrange 1 cup blueberries in a single layer over the lower two-thirds of the rectangle, and press gently them into the dough a little (it’s fine if some break).
  7. Fold the dough. Starting with the top, berry-less third, fold the dough lengthwise into thirds like a letter. If any blueberries roll out, just tuck them back in. Gently press down on the dough to compact slightly.
  8. Roll and cut the scones. Roll the dough out into an 11x4-inch rectangle that’s about 1-inch thick, again with a longer side closer to you. If the ends become tapered, square them with your hands or a bench scraper. Cut the dough crosswise into 4 pieces: cut straight down, do not saw back and forth. Cut each piece in half diagonally to form 2 triangles. Transfer the 8 scones to a large plate (or parchment paper or silicone baking mat-lined baking sheet if your freezer has the space).
  9. Top the scones. Brush a thin layer of the reserved 1 tablespoon heavy cream onto the scones. Sprinkle with the lemon sugar and gently press on it so it adheres.
  10. Freeze the scones and heat the oven. Freeze the scones for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F.
  11. Bake the scones. If needed, transfer the scones to a baking sheet lined with parchment paper or a silicone baking mat, spacing them evenly apart. Bake until light golden brown, 20 to 24 minutes. Let cool 10 minutes on the baking sheet before serving.
Recipe Notes
Frozen blueberries: If using frozen blueberries, try to use larger blueberries.
Using raspberries: If blueberries aren’t in season, raspberries make a lovely substitute.
Mini scones: After cutting the scones into 8 triangles, cut each in half again before baking to form 16 mini scones, which are perfect for tea parties.
Make ahead: The scones can be shaped, topped, and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen for about the same amount of time.
Storage: Baked scones can be stored in an airtight container at room temperature up to 3 days. Rewarm in a 350ºF oven until heated through, about 5 minutes.
 

LTS3

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Some additional tips on making the recipe here: Smitten Kitchen’s Twist on Cinnamon Buns Is Honestly Brilliant (I Still Can’t Believe the Results)

Twisty Cinnamon Bun Bake
  • Servings: Around 12
  • Time: 2.5 hours plus chilling time
  • Source: Smitten Kitchen

A few notes: 1. This is a very soft and sticky dough. There is a 100% chance that when you mix it, you’ll say “no way, Deb, this is a mistake.” It is not a mistake. In the fridge, the butter will firm and the dough will stiffen, making it easier to roll out when cold on a very well-floured counter. 2. Get as many twists as you can in the ropes for the most dramatic shapes, but know that even if you only get one or two, it’s going to be a stunner. You can’t mess this up. 3. Yes, it’s okay to mix salt and dry yeast. 4. No, instant yeast doesn’t technically require a warmed liquid or milk to proof, but I find it moves along faster with it. 5. Yes, you can use active dry yeast instead of instant, the same amount. It *might* double faster, see keep an eye on it. 6. Unsponsored plug: I started using this cinnamon here and it is so robust and so complex, I cannot go back to any other.


  • Dough
  • 1 cup (235 ml) milk, any kind, lightly warmed
  • 2 1/2 teaspoons (1 packet or 7 grams) instant yeast
  • 1/4 cup (50 grams) granulated sugar
  • 2 teaspoons kosher salt (I’m using Diamond; use 1.5t of other brands)
  • 2 large eggs
  • 8 tablespoons (4 ounces or 115 grams) unsalted butter, diced
  • 3 1/2 cups (455 grams) cups all-purpose flour

  • Filling
  • 3 tablespoons (45 grams) butter, salted or unsalted, melted
  • Pinch or two of salt (if butter is unsalted)
  • 1 cup (190 grams) dark brown sugar
  • 1 tablespoon ground cinnamon

  • Icing
  • 1 8-ounce (225-grams) block cream cheese, at room temperature
  • 2/3 cup (80 grams) powdered sugar
  • 1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla bean paste
  • 1 to 2 (15 to 30 ml) tablespoons milk or cream


Make dough:Whisk milk, yeast, sugar, and salt in the bowl of a stand mixer. Whisk in eggs. Add diced butter, yes, still cold is fine. Add flour and attach the dough hook. Turn your mixer to the second speed and let the dough hook bring it together into a mass, about 1 minute. Reduce to the lowest speed and knead for 5 minutes — in this time, the butter will soften into the dough. The dough will be smooth and seem very, very wet, too wet. Scrape into an oiled bowl (a 8-cup should easily hold it when doubled), cover tightly with plastic, and from here there are two possible schedules:

Method 1: Let the dough rise at room temperature until it just shy of doubles, about 1 1/2 to 2 hours (I find that it looks like it’s not rising at all for the first hour and then boom, it takes off, doubling around 1 1/2 hours. Transfer dough to the fridge to chill for at least 1 hour and up to 2 days. It is impossible to work with this dough when still at room temperature; don’t even try.

Method 2: Let the dough rise in the fridge a minimum of 8 hours, and up to 2 days. It will be just about doubled when it comes out.

Fill and shape dough: Heat oven to 375 degrees F. Melt butter and add a pinch or two of salt if the butter is unsalted. Set aside. Combine brown sugar and cinnamon in a separate bowl. Coat a 9×13-inch baking pan with butter or nonstick spray. Line a large baking sheet with parchment paper.
Roll chilled dough out a very, very well-floured counter, covered with more flour, until it’s a very wide slab — about 30 inches wide and as deep as you can comfortably roll it, about 10 to 12 inches. You’ll want to lift the dough and re-flour underneath as you roll. Brush evenly with melted butter. Sprinkle evenly with brown sugar-cinnamon mixture and pat it down. Begin rolling, using a scraper as needed where the dough is stuck, from the long end, rolling the dough into a as-tight-as-possible coil. Once in a coil, I stretch it gently until it’s 34 to 36 inches. Transfer it to the parchment-lined baking sheet, bending it into a horseshoe, and freeze it for 15 minutes. This will firm the log and make it much, much easier to work with.
Remove from the freezer and cut the horseshoe-shaped log crosswise into two equal lengths. Using a serrated knife in a gentle sawing motion, carefully cut the first log in half lengthwise, exposing the layered center. Place halves next to each other, cut side up. Lift one side over the next, forming as many twists as you can down the log (stretching it a little as you twist is fine), and try to keep the cut sides up. Cut this long twist into two equal lengths and arrange across the short side of the baking dish in two rows. Repeat with the second log, splitting, twisting, and dividing, forming two more rows in the baking dish. If you discover, like I often do, that you didn’t use all of the melted butter in the filling, brush the rest over the twists now. Let dough rest for 15 minutes at room temperature before baking.

Bake: For 30 to 35 minutes, or until golden all over and have an internal temperature of 190 degrees F.

Make icing: In a medium bowl, beat or whisk cream cheese, powdered sugar, and vanilla until smooth. Add 1 tablespoon milk or cream and beat to combine. If you’d like a thinner frosting, add the second tablespoon. Place in bowl with spoon for serving.

Serve: When buns come out of oven, Let them cool 5 minutes, if you can bear it, before cutting in. Serve in squares of any size (although if you cut the pan into 12, it will be closest to a standard cinnamon bun size) with the frosting on the side.

Do ahead: The buns ostensibly keep at room temperature for a few days, just not around here; cover tightly with foil or plastic. Leftover icing goes in the fridge and will last a week.
 

LTS3

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If the above recipe is too time consuming or daunting to make from scratch, try this air fryer recipe :) You can probably use refrigerated cinnamon rolls in the tube as well.


Air Fryer Cinnamon Rolls
Serves 4, Makes 8 small cinnamon rolls
Prep time 15 minutes to 20 minutes
Cook time 20 minutes

Ingredients
  • 1 ounce cream cheese
  • 1 tablespoon unsalted butter
  • All-purpose flour
  • 1 (8-ounce) tube refrigerated crescent roll dough
  • 1/4 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup powdered sugar
  • 1 tablespoon whole or 2% milk
Instructions
  1. Cut 1 ounce cream cheese into 8 pieces. Place in a medium bowl and let sit at room temperature to soften while you prepare the cinnamon rolls.
  2. Place 1 tablespoon unsalted butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. (Alternatively, melt the butter on the stovetop in a small saucepan.) Let cool slightly. Meanwhile, heat an air fryer to 325°F.
  3. Add 1/4 cup packed light brown sugar and 1 1/2 teaspoons ground cinnamon to the butter and stir to combine.
  4. Cut a sheet of parchment paper about the size of the air fryer basket or tray and place on a work surface. Unroll 1 tube crescent roll dough onto the parchment. Gently press the seams together with your fingers. (It doesn’t have to be perfect.) Spread the cinnamon-sugar mixture evenly onto the dough, leaving a 1/2-inch border. Gently press into the dough. Starting at a long side, tightly roll up the dough. Use your fingers to tightly press and seal the seam. Arrange seam-side down and cut crosswise into 8 pieces.
  5. Arrange the rolls cut-side up, touching on another, on the parchment paper. Slide, still on the parchment, into the air fryer basket or onto the tray. Air fry until puffed and golden brown, 20 minutes. Let cool on the tray or in the basket for 5 minutes. Meanwhile, make the icing.
  6. Add 1/4 cup powdered sugar to the cream cheese. Stir until smooth. Whisk in 1 tablespoon milk until thinned and smooth. Spread over the warm rolls and serve immediately.
Recipe Notes
Storage: Leftovers can be wrapped in plastic wrap and refrigerated for up to 1 week. Rewarm in a 300°F oven until warmed through, about 10 minutes.
 

LTS3

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Strawberry-rhubarb breakfast pies

Makes 16

Similar to homemade toaster pastries, these breakfast pies are stuffed with fresh strawberries and rhubarb. They won't bake off as neat and tidy as the ones from a package. The rectangles may even develop a few fissures during baking, but the trade-off is that instead of a thin layer of jam, they are literally bursting with late spring fruits. Start with a simple food-processor pie dough. Divide it in half and shape two flat rectangles before chilling them. This will help you roll them into uniform rectangles later. While the dough chills, simmer the filling so the juices don't run when you spoon the fruit onto the pastry. Don't walk away from the pot because the sugar burns easily. Then, spread the jammy mixture onto a tray and pop it into the freezer for a blast chill. Roll out the dough, cut each piece into 16 rectangles, spoon the filling into the centers, and top each with another rectangle (if the top piece doesn't fit, give it a quick roll in each direction so it's large enough to cover the filling). Seal with egg wash and crimp the edges with a fork. Chill the pastries, bake them, and when they're cool, zig-zag an easy glaze on top.

PASTRY

3cups flour
Pinch of salt
½teaspoon baking powder
¼cup granulated sugar
1cup (2 sticks) cold unsalted butter, cut up
2teaspoons distilled white vinegar or cider vinegar mixed with 1/3 cup ice water
Extra flour (for sprinkling)


1. In a food processor, combine the flour, salt, baking powder, and granulated sugar. Pulse to blend them. Add the butter and pulse until the mixture resembles coarse crumbs and holds together when a little is squeezed in your fingers.

2. Add the vinegar and ice water. Pulse a few times until the mixture forms large clumps; it shouldn't come together to form a ball. Turn out onto a lightly floured counter. Knead lightly just until the dough comes together. Divide the dough in half and shape each piece into a flat rectangle. Wrap each in foil and refrigerate for 30 minutes.

FILLING

1cup diced rhubarb (about 1 large stalk)
cups strawberries, hulled and halved, quartered if large (slightly less than 1 pint)
tablespoons cornstarch
½cup granulated sugar
Pinch of salt
1teaspoon vanilla extract
1 egg, lightly beaten


1. Line 2 rimmed baking sheets with parchment paper. Have on hand a 10-inch baking dish.

2. In a heavy-bottom saucepan, combine the rhubarb, strawberries, cornstarch, granulated sugar, salt, and vanilla. Stir well. Cook over medium heat, stirring often, for 10 to 12 minutes, or until the fruit softens and the juices thickens. Spread the fruit in the baking dish and freeze until chilled.

3. On a lightly floured counter, roll 1 piece of dough into a rectangle about 12-by-14-inches. Make 3 cuts in each direction to form 16 rectangles that are about 3-by-3 1/2-inches. With a knife, trim off the jagged edges, removing as little as possible. Roll out the other piece of dough and cut and trim 16 more rectangles.

4. Spoon 1 to 2 tablespoons of the filling onto the center of 16 rectangles, leaving a border all the way around the filling. Brush the edges of each rectangle lightly with beaten egg. Place one of the empty rectangles on top of a filled rectangle, pressing the edges with your fingers to seal them. With the tines of a fork, crimp the edges all the way around. Transfer it to a baking sheet. Repeat with the remaining rectangles.

5. Refrigerate the baking sheets for 20 minutes. Set the oven at 400 degrees.

6. Brush the tops of the rectangles with the remaining beaten egg. Poke the top of each one twice with a fork to make small vent holes. Bake them for 20 minutes, rotating the sheets from back to front halfway through baking, or until the rectangles are golden brown. Cool on the baking sheets.

GLAZE

2cups confectioners' sugar
3tablespoons water, or more if needed


1. In a bowl, whisk the confectioners' sugar and water until thoroughly combined.

2. With a small spoon, drizzle the glaze over the pastries. Leave until the glaze sets.
 

LTS3

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Strawberry parfaits

Serves 6

Parfaits are layered desserts but they can also be healthy breakfast cups, served in juice glasses, jars, wine glasses, or any stemmed glasses. These parfaits for Easter brunch are layered with yogurt and crushed strawberries flavored with orange and a little jam for sweetness, then topped with your own homemade granola. Plain Greek yogurt is the best foil for the sweetened berries, so aside from the jam, you don't need any extra sugar. Layer the fruit and yogurt a few hours ahead, if you like, and keep the parfaits in the fridge until serving time. To keep them crunchy, top with the granola just before serving. The little glasses look pretty and impressive, but they're easy to whip together. Simple enough, in fact, that you may want to make them on an ordinary weekend.

GRANOLA

cups old-fashioned rolled oats
½cup sliced almonds
½cup pumpkin seeds
¼cup sunflower seeds
¼cup honey
2tablespoons olive oil
2teaspoons vanilla extract
¼teaspoon salt
½cup golden raisins


1. Set the oven at 350 degrees. Line a rimmed baking sheet with parchment paper that comes about 1 inch above the top rim of the pan all around.

2. In a large bowl, combine the oats, almonds, pumpkin seeds, and sunflower seeds.

3. In a saucepan over medium heat, stir the honey, olive oil, vanilla, and salt until the honey is warm and fluid. Pour the mixture over the oats and stir to coat them all over. Spread on the baking sheet in an even layer.

4. Bake for 15 minutes. Remove the pan from the oven. Grasp the corners of the parchment and pull them toward the center to mound the granola in a pile. Stir with a large spoon and spread it out again in one layer. Bake 2 to 3 minutes more, or until the granola is deep golden brown. (Total baking time is 17 to 18 minutes.)

5. Let granola cool on the baking sheet and transfer to a bowl. Stir in the raisins.

YOGURT

2pints (1 1/2 pounds) fresh strawberries
tablespoons strawberry jam, or more to taste
Grated rind and juice of 1 orange
4cups plain Greek yogurt
Fresh mint leaves (for garnish)


1. Have on hand 6 juice glasses, jars, wine glasses, or other stemmed glasses (8-ounce capacity each).

2. Set aside 6 whole strawberries for garnish. Stem and thinly slice the remaining berries. Place them in a bowl and mash them coarsely with a potato masher. Stir in the jam, and the orange rind and juice.

3. In a separate bowl, whisk the yogurt until smooth.

4. In one of the glasses, build a parfait: Spoon about 2 tablespoons of mashed strawberries into the glass. Top with 3 rounded tablespoons of the yogurt. Repeat with berries and yogurt until the yogurt is almost at the top of the glass, leaving room for granola. Top with 1/2 cup granola. Garnish with the reserved strawberries, left whole or halved, and mint leaves. Fill the remaining glasses in the same way.
 
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