I received this recipe from my mother-in-law, an all-around great cook. Everyone raves about her rich quiche when she serves it at card parties. I love to cook, but with a 4-month-old, I don't have a lot of time in the kitchen these days.
-Marlene Kole, Highland Heights, Ohio
This recipe can be used to make pancakes as well as waffles. Both are delicious because of their hearty, whole-grain flavor. For special treat, serve them topped with fruit or a flavored syrup! —Mrs. Francis Stoops
Ideal for a brunch or luncheon, this classic recipe highlights a delicious meal. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes! —Marcy Cella
This fruity warm syrup will add flair and flavor to pancakes, waffles or French toast at your breakfast table. Orange juice, lemon juice and tart cherries mix with traditional maple syrup in this unique recipe.—Cherry Marketing Institute, Jane Baker, Lansing, Michigan
My sister-in-law always made this delicious breakfast dish when we were camping. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
A beautiful side dish, this compote spotlights wonderful winter fruit like bananas, apples, oranges and pineapple. Of course, it can be made anytime of year. I'm sure you'll get as many smiles as I do when I bring out this refreshing salad at a potluck. —Donna Long, Searcy, Arkansas
"This recipe makes light, fluffy pancakes that will have the entire family asking for seconds," reveals Martha Cage, from Wheeling, West Virginia. "They're wonderful for those on restricted diets. Try them topped with homemade sugarless applesauce."
These pancakes are a real breakfast favorite in our family. Even our 8- and 10-year-old daughters make them all by themselves when they have friends spend the night. Now their friends' mothers are asking for the recipe! —Cheryl Sowers, Bakersfield, California
Last spring we visited old friends who serve this egg dish for Sunday breakfast before church. I thought it was wonderful and full of flavor. Besides, it's easy to make ahead. I use fresh asparagus and serve it with muffins and fresh fruit. —Betty Jacques, Hemet, California
Easy and delicious, this hearty dish's been appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great!
We—my husband, our 8-year-old daughter and I—live in a suburb. But our back windows look out at mountains, farms, horses and cows.