Here's a wonderful treat for the season. Stir a tablespoon into coffee, tea or cider…drizzle it over pancakes, hot cereal or yogurt…or use it as a glaze for chicken or pork chops. —Darlene Brenden, Salem, Oregon
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.
This elegant egg dish is a cinch to make, and it’s bursting with spring flavor. Include it on a brunch menu, with assorted fruit and sides, when fresh asparagus is abundant.—Holly Gomez, Seabrook, New Hampshire
My grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes needs a little extra sugar. —Michael Hoffman, Brooklyn, New York
I've made this recipe by toasting the bread on a grill at cookouts, but any way I serve it, I never have any leftovers. The bruschetta is sweet instead of savory as is often expected, and visitors enjoy that change. -Patricia Nieh of Portola Valley, California
I like to surprise my family at breakfast by having heart-shaped French toast on the table. Confectioners' sugar, strawberries and almond butter tastefully top off each bite. —Donna Cline, Pensacola, Florida
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
Great for brunch, light late-night supper for two or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Thanks to Lynn McAllister in Mt. Ulla, North Carolina for the quick and easy recipe!