Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Breakfast & Brunch Recipes & Videos

 

Muffin Recipes Quick Breads Scone Recipes
American muffins can be either sweet or savory and are traditionally served warm for breakfast.  They are best eaten the day they are made or frozen. more This page is dedicated to breads and loaves, those batters that are baked in a rectangular baking pan. more This small cake is a quick bread, similar to an American biscuit, made of wheat flour, sugar, baking powder/baking soda, butter, milk, and sometimes eggs. more
Cinnamon Rolls (Buns) Cinnamon Roll Scones Crêpes Recipe
Although you may be able to buy these gorgeous buns, nothing compares to the smiles you are rewarded with when your family wakes up to the smell of these baking in the oven. more This is what I call a non-yeast version of a Cinnamon Roll that tastes great, has a bread-like texture and takes little time to make. more Crêpes are a thin pancake with a soft and tender texture. Rolled or folded around a sweet or savory filling, they make a great breakfast dish. more
Blueberry Pancakes Homemade Granola Coffee Cake with Streusel Topping
Blueberry Pancakes are delicious, with their golden brown crusts, their light and spongy texture, their rich and tangy flavor, made all the better by the sweetness of the blueberries. more Homemade granola is simply a mixture of rolled oats, coconut, and almonds that are mixed with melted butter and honey and then baked until golden brown. The result is a wonderfully crisp textured cereal with just the right amount of sweetness. more A mixture of toasted nuts, chocolate chips, ground cinnamon and brown sugar is used both as a filling and topping for this cake. more
     

More Recipes Below

Breakfast is defined as the first meal of the day and literally means, breaking the fast of the night. It is interesting to note that the foods we choose to eat for breakfast has changed over time. A typical American breakfast in the mid 1800s consisted of at least six courses; tea, toast, eggs, beef, ham, fish, game, fruits, and breads. Today, this type of large breakfast would only be eaten on special occasions, if at all.

But even in the 1800s, there was a group of American food reformers who were already advocating that we eat less meat and more grains. One such food reformer was John Henry Kellogg who headed the Seventh Day Adventist "Sanatorium" in Michigan for people with medical problems. One belief he had was that eating hard dry foods would keep your teeth healthy and recommended eating zwieback. Unfortunately, zwieback was very hard and brittle at the time and when a patient broke a tooth eating one, Dr. Kellogg decided to invent a new healthy dry cereal. The cereal he produced was similar to a granola (now named Corn Flakes) and it sold very well. So well, in fact, that others began producing dry cereals. Little did Dr. Kellogg know that eating cereal for breakfast would become the norm and that even today Corn Flakes is still the best selling cereal. Foods that are convenient (cereals, toast, muffins, scones, and bagels) are definitely the trend as people's schedules do not allow for a leisurely multi course breakfast. Weekends are when the so-called "big breakfast" or "English breakfast" are served and where eggs can again take center stage as well as bacon, sausages, tomatoes, toast, jams and preserves............Continued below

 Cake Doughnuts

Homemade Doughnuts

Pancakes

Enjoy these Cake Doughnuts plain, sprinkled with powdered or white sugar, or dipped in a delicious Chocolate Glaze. more Homemade Doughnuts are made from a rich yeast dough that are deep fried and then rolled in sugar. Sugary crisp on the outside, soft and tender on the inside. more These batters produce a pancake that is light and fluffy with a soft crust and spongy texture. more

Cinnamon Roll Bread

Cornbread Recipe

Buttermilk Pancakes

Cinnamon Roll Bread takes a buttery rich yeast dough and rolls it around a delicious brown sugar and cinnamon filling. more

 

This Cornbread has a lovely golden brown cracked crust with edges that are nice and crispy. Inside the cornbread is soft and dense, with a crumbly texture. Wonderful warm from the oven. more Buttermilk Pancakes are wonderfully thick with a light and spongy texture and their flavor only hints of the richness and tanginess that buttermilk offers. more

Cherry Clafoutis

French Toast

Apple Popover

Cherry Clafoutis is a French dessert consisting of cherries suspended in a pancake-like batter.more French Toast takes slices of bread, dips them in an egg batter, and frys them until golden brown. Delicious with maple syrup or butter and jam.  more Popovers are a wonderfully light and tasty quick bread that uses a batter quite similar to those used for Yorkshire Pudding, Dutch Babies, and Pancakes. more

Hot Chocolate

Honey Granola

Blackberry & Apple Bread

James Beard once said that, "A steaming cup of hot chocolate with buttered toast is surely one of the most heart warming, body-warming, and taste-satisfying combinations known to man." more Honey Granola is a delicious mixture of oats, almonds, wheat germ, and seeds (pumpkin, sunflower, and sesame) that are coated in a sweet mixture of honey, brown sugar, and cinnamon. more It has amazing flavor, starting with the rich yeast bread that is a cross between a cake and a bread. more

Cinnamon Toast

Waffles

Hot Cocoa

When I think of comfort food Cinnamon Toast always comes to mind. This is one of those childhood foods that my mother always served us during the cold winter months. more Waffles are really easy to make and use the same batter you use to make pancakes. more Hot cocoa is a deliciously warm and comforting drink that is usually served with lots of little white marshmallows floating on top. Unlike hot chocolate that combines milk with semisweet chocolate, hot cocoa starts with good unsweetened cocoa powder. more

Oatmeal Porridge

Fruit Smoothie

Granola Trifles

The porridge of my youth started with 'rolled' oats which are oats that have been cleaned, toasted, hulled, steamed and then flattened into flakes and, depending on the thickness of the flakes, are labeled either 'old-fashioned' or 'quick-cooking' more A Fruit Smoothie is a blended drink with a milkshake-like consistency that is chock full of nutrients. It is a combination of fresh or frozen fruit, yogurt (plain or flavored), fruit juices, frozen ices and/or crushed ice that makes for a delicious drink. more Granola Trifles is a delicious combination of crunchy granola, yogurt, and fresh fruit. more

Granola

Hot White Chocolate

Plum Coffee Cake

Homemade Granola is a delicious mixture of oats, nuts, and seeds that are coated in a sweet mixture ofapplesauce, brown rice syrup, honey, brown sugar, and cinnamon. more

Hot White Chocolate combines sweet and creamy white chocolate with milk, espresso powder, and pure vanilla extract. more

This moist almond flavored cake is topped with Italian Prune Plums that after baking become soft with lovely caramelized edges. more

Berry Pancake Hot Cross Buns Rice Pudding
This Berry Oven Pancake is a giant pancake with a lovely golden brown crust that is bursting with lightly sweetened berries topped with whipped cream. more This round, rich, sweet, yeast bun is traditionally served on Good Friday. Made of milk, yeast, sugar, flour, spices, eggs, butter, currants, raisins and/or candied fruit. more Homemade Rice Pudding takes milk, rice, and sugar and produces a wonderfully sweet and creamy dessert which so often evokes feelings of nostalgia that we think of it as a 'comfort' food. more
Raspberry Jam Eggs and Ham Pie Breakfast Tiramisu
Homemade Raspberry Jam has a delicious tart yet sweet flavor and it's so easy to make. You also get to decide the jam's thickness and whether you want seeds in or out. more A good breakfast or brunch dish with its puff pastry crust layered with ham and eggs. Using frozen store bought puff pastry makes this dish easy to put together. more Breakfast Tiramisu is a delightful combination of espresso dipped ladyfingers, ricotta, shaved chocolate, and fresh raspberries. more
Homemade Applesauce Quiche Recipe Blackberry Cream Cheese Coffee Cake
Homemade Applesauce can easily be made at home. All you need is some tasty apples. Great as a snack or as a side to pork and other meat dishes. more This delicious Quiche Recipe has a crisp pastry crust that is filled with a savory custard filling containing bacon, spinach, shallots, and grated cheese. more This delicious Blackberry Coffee Cake has a thin layer of white butter cake, a delicious layer of cream cheese filling, fresh blackberries, and a layer of crunchy streusel. Absolutely delicious. more
   
  Blueberry Coffee Cake Recipe  
  This Blueberry Cake is bursting with soft and sweet blueberries that are sandwiched between a layer of white cake and a cinnamon flavored streusel. more  

Continued from above.

QUICK BREADS

A mainly North American term used to describe a light and moist baked good that is "quick" to make. The dry ingredients and liquid ingredients are mixed together separately, then combined and baked. Leavened using a chemical leavening agent (baking powder/soda not yeast) that does not require fermentation and involves little or no kneading. Quick breads are made either from a batter (muffins, coffee cakes, pancakes, popovers, loaves or breads) or a dough (scones and biscuits). 

Categories:

Muffins - comes from the French word moufflet, meaning a soft bread. There are two types of muffins: English and American.

English Muffins are made from a yeast dough that is formed into rounds, cooked on a griddle, toasted, split and buttered. They are relatively flat with a golden-brown top and bottom and a light, spongy interior.

American Muffins are made with a chemical leavening agent (baking powder or baking soda) and are a cross between a cake and a bread. Dome-shaped, muffins can be sweet or savory and often contain fruit, nuts, chocolate, bran, cornmeal or oats. Once mixed, the batter is poured or dropped into a special "muffin" tin or pan which contains anywhere from 6 to 12 cup-shaped molds ranging in size from miniature to large. 

Scones - There are two ways to pronounce scone, either 'skon' or 'skoan'. A Scottish quick bread originally made with oats and cooked on a griddle. Scone recipes abound but are now generally made with wheat flour and baked in an oven. Light to golden brown on the outside and light and soft in the inside. Traditionally served at tea with butter, jam and preserves, and clotted cream. 

Biscuits - similar to scones but not as sweet. In Britain "biscuit" refers to a flat cookie or cracker.  In the United States "biscuit" means a small quick bread. Biscuits are made with flour, butter, baking powder, milk, eggs, and a small amount of granulated white sugar. Biscuits should be light and flaky with a golden crust. They are best served warm from the oven with butter. 

Coffee cake or Coffeecake - a chemical- or yeast-leavened sweet, rich, cake-like bread. Fruits, nuts, and chocolate can be added and it is often frosted with a streusel mixture or glaze.

Pancakes - a popular cake throughout the world that comes in many forms. Can be thin (crepe) to thick (American) and either sweet or savory. The batter is poured in rounds onto a hot griddle or frying pan and cooked on both sides. Can be eaten flat or rolled with a filling. Traditionally served on the day before Lent or Passover (Shrove Tuesday). 

Popovers - similar to Yorkshire Pudding and can be sweet or savory. Has a muffin-shape with a crisp brown outside and moist, almost hollow inside. The thin batter contains no chemical leavener and as the batter bakes it creates steam that leavens the bread. Baked in muffins tins or a 'popover' pan its name comes from the fact that the batter "pops over" the sides of the pan as it bakes. 

Breads or Loaves - a thick batter that is a cross between a cake and a bread. Can be sweet or savory. Baked in a rectangular baking pan available in many sizes and is fully baked when a toothpick inserted in the center comes out clean. e.g. banana bread, cornbread

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC