Celebrate spring with the sweet-tart taste of rhubarb in Jackie Hutshing’s simple sauce. The Sonoma, California cook enjoys it on toast, English muffins and pancakes, but it’s just as good drizzled on pound cake or ice cream.
This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach. You can replace the baked tortillas with tortilla chips, if you like. —Donna Marie Ryan, Topsfield, Massachusetts
One day, I added peanut butter chips and pecans to my pancake recipe and everyone liked it! This enhanced the taste and gave the pancakes an unexpected crunch. Try it; you'll like it! —Margaret Pache, Mesa, Arizona
"I can't brag enough about this recipe," writes Renee Lloyd of Pearl, Mississippi. "It's elegant enough for a formal brunch, yet simple and nutritious. With different fruits and cereals, the variations are endless."
If you like waffles and chocolate, this recipe is for you. These tender but crunchy waffles are great for breakfast, brunch or an after-dinner dessert. Instead of chocolate topping, top with berries and whipped cream or simply sprinkle with powdered sugar. —Agnes Golian, Garfield Heights, Ohio
I found this recipe in a cookbook in a chapter called, “Recipes for Busy Days”. I love quiche but hate the hassle in making a crust. This recipe solves that problem for me. I continue to make this dish for brunches and it’s a favorite for our family Christmas breakfast.
If you love Reubens, you'll enjoy this twist on the classic sandwich made with frozen hash brown patties. I came up with the recipe because a member of our family has a sensitivity to bread. Now I wouldn't think of making a Reuben any other way!—Alice Stanwix, Honeoye, New York