Buttermilk Challah French Toast with Praline Clusters
French Toast made with Jewish egg bread—a delicious merging of cultures.
Pumpkin Millet Muffins
These muffins offer an intriguing crunch. Savor them warm from the oven, or freeze a batch to have on hand.
Caramelized Onion and Raisin Focaccia with Feta
Sweet caramelized onions and raisins provide a contrast to the salty feta and olives on this flatbread.
Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam
Made in individual muffin cups, these spoon breads are cheesy, creamy and delicious, especially when served with Roasted Pepper Raisin Jam.
We are crazy for figs, and it has become potluck tradition to make this every year.
Paisley’s Whipping Cream Biscuits
Dry ingredients first. Make a well and add the whipping cream. Fold with wooden spoon until ingredients are together. (don’t over mix) Drop dough in a…
Paisley’s Wild Blueberry Scones
Pour the flour into a large mixing bowl. Scoop out a well in the center. Pour in the whipping cream. Fold with wooden spoon until…
Maple Sticky Buns
No yeast is required to make these walnut-studded maple breakfast buns with the heady flavor of cinnamon.
Equal parts of butter mayonnaise and cheese. Mix together in a spread. Spread on any bread (I use french or sour dough). Place on cookie…
Cinnamon French Toast with Pomegranate Apple Compote
Compote: Heat pomegranate juice in a small saucepan over medium heat until it simmers. Turn off heat; add sliced vanilla bean and dried cherries. Let…
Gluten-Free Buttermilk Corncakes
Stoneground cornmeal is key to these flavorful puffs. A fleck of black pepper gives them the right bite.