Get the day started right with a tasty breakfast recipe. We'll show you how to make muffins, homemade healthy smoothies, granola, and great egg dishes, like quiche lorraine, for a breakfast that your whole family will love.
Surprise! Potato Cinnamon Rolls
The secret ingredient in these irresistible cinnamon rolls? Mashed potatoes! The potatoes add moisture and structure without contributing to the development of gluten -- see how!a quarter cup of softened butter evenly over the dough. Sprinkle the cinnamon sugar on top leaving 1 inch unfilled along one of the longest sides. Starting with filled long side, begin slowly rolling up the
The Secret to Flavorful Banana Bread
We have a secret -- we roast our bananas to bring out their natural sugars before adding them to our banana bread batter. See how we do it!-There's nothing like the welcoming aroma of fresh baked banana bread wafting through your home, and it's delicious any time of the day. First, preheat your oven to 375 degrees. Next, grease the insides of a 9 x 5 x 3 inch loaf pan . If you prefer 2, make 2 smaller loaves with two 7.5 x 3.5 x 2 inch loaf pans. Set the prepared bakingcombine the mixture until it resembles coarse crumbs. Then stir in a quarter cup of chopped walnuts. Sprinkle the streusel nut topping on to the batter. Place the pan into the oven. Bake the banana bread about 55 to 60 minutes. If you're making 2 smaller loaves, the baking time will be less, 45 to 55 minutes. Torack. It will be hard to resist, but if you wrap the banana bread well and store it overnight, it will slice beautifully. Now that your home smells of delicious banana bread , consider making a double batch next time because this loaf will go quickly.
The Secrets to Classic Quiche Lorraine
With a single-crust pie base, a creamy center made from milk, eggs, onions, and bacon, and the best spices, this classic quiche lorraine is a breakfast crowd-pleaser.
Make-Ahead Stuffed French Toast
Wake up to a delicious cream-cheese-stuffed French toast. It's a cinch when you prep the ingredients ahead then ready the griddle at breakfasttime -- we share the secrets.Does your family crave French toast ? If so, they'll love this rich and creamy stuffed French toast . You prep at the night before and slip them on to the griddle the next morning, perfect for a weekend brunch or holiday breakfast. Let's make the filling first. Place half of an 8-ounce package of soft and cream cheese in a medium bowl , add 2 tablespoons of sugar, and 1/2 teaspoon of vanilla. Then beat the filling until it's smooth. Next, cut four 1-1/2-inch thick slices of Challah, Italian or French bread. Use day old bread if you have it as it'll soak up an optimal amount of custard for the best French toast . Cut a pocket in each bread slice. And then fill the pocket with the cream cheese mixture. Arrange the slices in a 3/4 rectangular baking dish. Set it aside. Crack 4 eggs into a medium bowl . Then add 1 cup of milk, 2 tablespoons of honey or sugar, and 1 teaspoon of vanilla extract. Whisk this until it'sand cook the other side. For a finishing touch, dust the stuffed French toast with a little confectionary sugar and serve it with maple syrup .
How to Make a Smoothie
Watch our so-simple formula for how to make a smoothie. We break down the four ingredients you need for tasty smoothies (hint: ice isn’t one of them).boost with your smoothie? Just toss in a scoop of whey powder, wheat germ or peanut butter to power up and voila, our four to one smoothie formula gives you delicious smoothies everytime.
How to Make Hashbrowns
No breakfast is complete without crispy, buttery hash browns. Watch as we show you the tricks and tips for how to make hash browns that are perfect every time.-Every cook should know how to make hash browns that are crispy and perfectly cooked everytime. For the best hash browns , start by coarsely shredding 3 peeled rustic potatoes with a box grater or food processor . Place shredded potatoes in a bowl of water. Drain the potatoes 2 or 3 times in a [unk] until the water runs clear. This helps get rid of some of the starch. Now comes the fun part. Get out your salad spinner and line it with paper towels . Add in your potatoes and get spinning. Spin until the potatoes are completely dry. Add the potatoes to a flared side skillet that's been heated with oil and butter. Wait 'til there's a good sizzle going and evenly layer your hash browns pressing them down with a spatula to form a large cake. Cook until the under side is brown and crisp. To flip, invert the plate over the top of your skillet and put your skillet over so your plate has brown side up hash browns on it. Place your skillet back on the heat and side the hash browns back in your skillet. Cook until the other side is brown and you'll have crispy, restaurant worthy hash browns that are worth the effort.
How to Make Muffins
Enjoy fresh-baked muffins with our secrets to success. It’s all in the mixing -- learn just how long to mix your ingredients (Hint: It’s more of a “fold” than a “mix”).instead of rounded tops like this. First, make a well in the dry ingredients then be sure to blend the wet ingredients thoroughly before pouring into the well. Both of these steps help prevent over mixing. Now, use a rubber scraper to fold, not stir the batter, stopping just when the dry ingredients are moist. A few lumps are fine. If you try to get rid of the lumps, it will be over mixed. Finally,
How to Make Pancakes
When it comes to pancakes, it’s all in the flip! Watch as our Test Kitchen expert shares her secrets to knowing when to flip and her technique for cooking this breakfast staple.
How to Make a Breakfast Casserole
It’s easy to over-cook breakfast casserole. A bit of stand time (at just the right moment) is the key to success with this delicious morning recipe.knife near the center. It should come out clean. If you see egg mixture on the knife, the casserole is underdone. Cook it a little longer, but if the surface is watery, it's probably over baked
How to Make Eggs Benedict
You don't need any special tools to make eggs benedict. We show you a two-pan secret to creating the Hollandaise sauce.creates steam which heats the bowl. In the top pan, whisk the egg yolks , water and lemon juice together. Now, add a pat of butter and start cooking the mixture, whisking constantly. As the butter melts, continue to whisk to thicken. The sauce may appear to curdle at this point but will smooth out when the remaining butter is added. Add butter one piece at a time until the sauce is thick. Now, if the sauce does curdle, just add a few drops of hot water to bring it back together. Then, season to taste with salt and pepper and spoon it over poached eggs , ham and English muffins. Rich, absolutely and worth it.