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Showing: Almond Croissants - Breakfast Treat

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Almond Croissants

Submitted by: Patricia Glass

These tender croissants are a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter.

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Apple Raisin Coffee Cake

Submitted by: Patricia Dzierwa

This coffee cake is always a hit with my family. I find it especially delicious because it's not too sweet. Of all the coffee cakes I've tried, it remains our family favorite.

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Applesauce/Sausage Waffles

Submitted by: Kathy Waldo

I can remember my mother preparing these hearty 'meal-in-one' waffles when I was growing up. Now I often make them for my own clan using eggs from our chickens, and homemade sausage and applesauce.

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Apricot Cheese Bread

Submitted by: Karen Meehan

I like to make this fruity bread in a bundt pan for special occasions such as Christmas or Easter morning. Cream cheese, apricots and pecans make it a tantalizing treat.

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Apricot Coffee Cake

Submitted by: Mary Alice Ramm

My family just loves apricots, so whenever I get a chance, I try to make this coffee cake. Your family and friends will be impressed with its pretty appearance and great taste.

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These lightly spiced loaves, from Kelly Koutahi of Moore, Oklahoma, are full of apricot-nut flavor with a honey and clove glaze. 'My 3-year-old daughter, Miranda, helped me whip up these loaves with ingredients we had on hand, and they were surprisingly good,' Kelly relates.

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Babka I

Submitted by: JJOHN32

Orange and lemon zest, and loads of raisins, currants and almonds make this sweet egg bread, a Polish Easter specialty, well worth the work. Serve for breakfast or with your afternoon tea.

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Babka II

Submitted by: Alicia

Orange zest and raisins make this egg bread a simple, festive treat for a Polish Easter celebration or any time.

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Babka III

Submitted by: Valinda

This very eggy egg bread is rich with butter and delicate in texture. Lemon zest and raisins add fine flavor.

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Bacon Popovers

Submitted by: Marisa May

Even picky youngsters find the eggs and hint of bacon in these popovers irresistible. For delicious variety, try pairing them with maple syrup or cheese sauce.

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Bacon Waffles

Submitted by: Mrs. Phillip Hatcher

My husband saw these appealing waffles on a television cooking show and decided to try them himself. The whole family enjoyed the combination of flavors, and I enjoyed the time off from cooking!

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Banana Coconut Loaf

Submitted by: Carol

The tropical blend of bananas and coconut distinguish this sweet bread that also incorporates walnuts, almond flavoring and maraschino cherries. It lends itself to other variations just as well: Try pineapple or lemon zest instead of cherries.

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Banana Pancakes with Berries

Submitted by: Katie Sloan

Field editor Katie Sloan from Charlotte, North Carolina writes, 'With strawberries, banana and a good buttermilk batter, this is my all-time favorite pancake recipe. I even serve these for dinner occasionally with some crispy bacon or a slice of country ham.'

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Best Buckwheat Pancakes

Submitted by: jessica

Pancakes just taste better made from scratch, and these are no exception. A mixture of white and buckwheat flour and buttermilk add a special taste and texture. They puff and brown beautifully. Best we 've tasted.

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Bird Rolls

Submitted by: Margaret Fowler

I make a point of having these tender bird rolls 'fly in' for Easter dinner. With their slightly sweet flavor, the grandchildren can't help but gobble them up.

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Braided Easter Egg Bread

Submitted by: MARBALET

A rich, white yeast bread is braided and decorated with in-the-shell raw eggs before baking. The eggs cook right along with the bread, and if the eggs are dyed beforehand, they add a particularly festive touch to the finished bread.

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Braided Egg Bread

Submitted by: Marilou Hitt

This is a large, lovely egg bread, braided and sprinkled with sesame seeds. It 's impressive on the buffet table at your next party.

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Bread Machine Challah I

Submitted by: Suzy

Challah, a yeast egg bread, is made especially easy with the bread machine.

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Breakfast in a Muffin

Submitted by: Janne Rowe

For a change of pace from sweet muffins, I like to make these. They're loaded with lots of flavor and perfect for mornings when you need to eat on the run.

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