I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. —Anita Archibald, Richmond Hill, Ontario
Start the day off right with this dreamy, creamy breakfast treat from Lesa Michelle Hefner of Elk City, Oklahoma. “My husband and I first tasted this delicious dish at a bed and breakfast where we celebrated our anniversary,“ she shares. “It’s really easy to prepare but tastes like you fussed.“
Serve wholesome granola over this thick, rich yogurt for a quick breakfast. Or layer it in a parfait glass with granola and fruit for something special. It will keep in the refrigerator for the week. Look for 100% cherry juice at the store, since the cocktail blends have added sugar. —Taste of Home Test Kitchen
When I was a little girl, growing up in Kansas City, Mo., my mother made these waffles for the family, especially if we were expecting company.
For a little girl, the best part of this was the waffle iron Mother used. It was called a "Mazie Lee". All the waffles came out with a sun, moon and stars on them. The iron was used on the stovetop, so you cooked one side at a time.
The iron is in my possession, and I enjoy making this treat for my family.
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.