by Marc Meyer and Peter Meehan
from Brunch: 100 Recipes from Five Points Restaurant
(Universe, 2005)
Makes twelve 3-inch-square scones
This is a unique sweet-and-savory scone with a slight hint of rosemary.
You know how you have recipes on your …

by Marc Meyer and Peter Meehan
from Brunch: 100 Recipes from Five Points Restaurant
(Universe, 2005)
Makes about 3 pints
I generally prefer to use Valencia oranges for marmalade: they have the right balance of rind to pulp — …

by Bob and Melinda Blanchard
from Cook What You Love
(Clarkson Potter, 2005)
Serves 4
French toast is one of our favorite breakfast dishes, so we’ve experimented with many variations of the classic recipe. We served brunch for a …

by David Leite
Serves 6 to 8
This make-ahead Sunday brunch dish offers big rewards while letting you sleep in late. If you have leftovers, which will be doubtful, cover the dish with foil and refrigerate. When …

by Bruce Weinstein and Mark Scarbrough
from The Ultimate Muffin Book
(William Morrow, 2004)
Makes 12 muffins
These dark-as-night, dense, chewy muffins use the intense flavor of cocoa powder for a chocolate lover’s fix. They’re just right with a …

by Donna Hay
from The Instant Cook
(HarperCollins, 2004)
Serves 4
Savor this light, juicy dessert as is; throw in a blender with crushed ice for a quick, frosty treat; or start the morning right by having some of …

(Ciambella)
by Carol Field
from Italy in Small Bites
(HarperCollins, 2004)
Serves 8
This sublime coffee cake, spiked with a little Marsala or rum, is real comfort food. It is even more delicious accompanied by a glass of wine.
convert Ingredients
1/2 …

by Bruce Weinstein and Mark Scarbrough
from The Ultimate Muffin Book
(William Morrow, 2004)
Makes 12 muffins
The bottoms of these muffins are rich and gooey with sweet pineapple and a baked-on caramel syrup. Remove them from the tins …

(Sufganiyot)
by Joan Nathan
from Jewish Holiday Cookbook
(Schocken Books, 2004)
Makes 24 2-inch-wide doughuts (D or P)
Dov Noy, the dean of Israel’s folklorists, tells a Bukharran fable about sufganiyot. The first sufganiya — from sof, “end,” gan, “garden,” …

by Suzanne Dunaway
from Baking from the Heart
by Michael J. Rosen
(Broadway Books, 2004)
Makes 4 small or 2 large loaves
Originating in Milan, Italy, this cake is traditionally served at Christmas, but its popularity is so widespread that …

by the Editors of Cook’s Illustrated
from Baking Illustrated
(America’s Test Kitchen, 2004)
Makes one 9-inch loaf
Overripe bananas on the kitchen counter are an excellent excuse to make banana bread. However, many banana breads are flat, gritty, or …