Breakfast recipes fit for any meal, any season

Our children's favorite meal of the day is breakfast. Or, I should say, their favorite food is breakfast foods. We often have breakfast foods after church on Sundays and occasionally we enjoy them at supper time. I am always eager to try new breakfast recipes. While looking at the Taste of Home website, I saw there was an entire section devoted to Easter breakfast ideas and recipes. I quickly looked through it and found these recipes I wanted to pass along to you. I hope you can enjoy them all year and not just at Easter.

Blueberry Layered Pancakes

1 package (3 ounces) cream cheese, softened

3/4 cup whipped topping

1 cup all-purpose flour

1/2 cup graham cracker crumbs

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs, lightly beaten

1 1/4 cups buttermilk

1/4 cup butter, melted

1 cup fresh or frozen blueberries

3/4 cup maple syrup, warmed

Additional blueberries, optional

For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving. In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. To serve, spoon cream cheese mixture in between pancakes. Add additional blueberries on top.

Vegetable and Bacon Quiche

1 unbaked pastry shell (9 inches)

2 cups fresh baby spinach

1 cup sliced fresh mushrooms

1 cup chopped fresh broccoli

3/4 cup chopped sweet onion

2 1/2 teaspoons olive oil

3 eggs, lightly beaten

1 can (5 ounces) evaporated milk

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese

6 bacon strips, cooked and crumbled

1/2 cup crumbled tomato and basil feta cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Meanwhile, in a large skillet, saute the spinach, mushrooms, broccoli and onion in oil until tender. In a large bowl, whisk the eggs, milk, rosemary, salt and pepper. Using a slotted spoon, transfer vegetables to egg mixture. Stir in cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese. Cover edges loosely with foil. Bake at 375 degrees for 30 to 35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Peaches and Cream French Toast Bake

1 cup packed brown sugar

1/2 cup butter, cubed

2 tablespoons corn syrup

1 can (29 ounces) sliced peaches, drained

1 loaf (1 pound) day-old French bread, cubed

1 package (8 ounces) cream cheese, cubed

12 eggs

1 1/2 cups half-and-half cream

1 teaspoon vanilla extract

In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13-by-9-inch baking dish. Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender. Cover and process until smooth. Pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 to 60 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.

Spiced Bacon Twists

1/4 cup packed brown sugar

1 1/2 teaspoons ground mustard

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Dash cayenne pepper

10 center-cut bacon strips

Combine the first five ingredients; rub over bacon on both sides. Twist bacon; place on a rack in a 15-by-10-by-1-inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until firm; bake longer if desired. Yield: 5 servings.

Overnight Cherry Danish

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm 2 percent milk (110 to 115 degrees)

6 cups all-purpose flour

1/3 cup sugar

2 teaspoons salt

1 cup cold butter, cubed

1-1/2 cups warm half-and-half cream (110 to 115 degrees)

6 egg yolks, lightly beaten

1 can (21 ounces) cherry pie filling

Icing:

2 tablespoons butter, softened

3 cups confectioners' sugar

1/4 teaspoon vanilla extract

Dash salt

4 to 5 tablespoons half-and-half cream

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Cover and refrigerate overnight.

Punch down dough; divide into quarters. Roll each portion into an 18-by-4-inch rectangle. Cut into 1-by-4-inch strips. Place two strips side by side; twist together. Shape into a ring and pinch ends together. Repeat with remaining strips. Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Using the end of a wooden spoon handle, make a 1/2-inch deep indentation in the center of each roll. Fill each with about 1 tablespoon pie filling. Bake at 350 degrees for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool. For icing, in a large bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, vanilla, salt and enough cream to achieve a drizzling consistency. Drizzle over rolls. Yield: 3 dozen.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.