Try 100 new recipes -- 20 BREAKFAST

16.  Applelicious Sheet Cake, BH&G

• 2medium baking apples (Honeycrisp, Braeburn, and Gala work well)
• 1/3cup butter, melted
• 1 2/3cups packed dark brown sugar
• 1cup apple butter
• 2eggs
• 2teaspoons vanilla
• 1 2/3cups all-purpose flour
• 1teaspoon baking powder
• 1teaspoon baking soda
• 1/4teaspoon salt
• 1cup dried apples, finely chopped
• Maple Icing

• Directions

  1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. Peel, core, and coarsely shred one of the apples. Thinly slice remaining apple, removing seeds; cover and set apples aside. In a large bowl whisk together the butter, brown sugar, apple butter, eggs, and vanilla until smooth. Add flour, baking powder, baking soda, and salt; whisk until combined. Fold in dried and fresh shredded apple. Spread batter into prepared pan. Arrange apple slices over batter.
  2. Bake about 40 minutes or until golden and a toothpick inserted near the center comes out clean. Remove to a wire rack. Spoon Maple Icing over hot cake; spread evenly, using a pastry brush if necessary. Cool completely. Dust with apple pie spice or ground cinnamon.

  From the Test Kitchen

  MAPLE ICING

  In a small bowl stir together 1 tablespoon melted butter, 1 tablespoon maple syrup, 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon milk until smooth.

17.  New York-Style Crumb Cake (Martha Stewart) 

• FOR THE CRUMB TOPPING:
• 3 1/2 cups cake flour (not self-rising)
• 2/3 cup granulated sugar
• 2/3 cup packed dark-brown sugar
• 1 1/2 teaspoons ground cinnamon
• Coarse salt
• 2 1/2 sticks unsalted butter, melted
• FOR THE CAKE:
• 1 1/2 sticks unsalted butter, room temperature, plus more for pan
• 2 1/2 cups cake flour (not self-rising)
• 1/2 teaspoon baking soda
• Coarse salt
• 1 cup granulated sugar
• 2 large eggs plus 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2/3 cup low-fat buttermilk
• 1 cup store-bought blueberry jam (optional)
• Confectioners' sugar, for dusting

• DIRECTIONS

  1. Make the crumb topping: Mix together flour, sugars, cinnamon, and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.
  2. Preheat oven to 325 degrees. Make the cake: Butter a 9-by-13-inch baking pan. Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.
  3. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Continue to beat until well combined.
  4. Spoon batter into pan, and spread evenly using an offset spatula. Spread with jam, if using. Sprinkle crumb-topping mixture evenly over top.
  5. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack. Let cake cool slightly, about 15 minutes. Dust with confectioners' sugar. Serve warm or at room temperature.

18. Hearty Blueberry Muffins (Martha Stewart)

INGREDIENTS

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup toasted wheat germ (OKAY TO SUBSTITUTE FLAX SEED)
• 1/2 teaspoon baking soda
• 1/8 teaspoon coarse salt
• 1/2 cup packed dark-brown sugar
• 3/4 cup low-fat plain yogurt
• 1/4 cup virgin coconut oil, melted, or safflower oil
• 2 large eggs
• 8 ounces fresh blueberries (about 1 1/2 cups)

• DIRECTIONS

  1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.
  2. Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20 minutes. Let cool in pan 10 minutes. Transfer muffins to a wire rack and let cool completely.

19.  http://www.marthastewart.com/1095166/hash-brown-casserole 

Hash-brown Casserole

Adding Cubanelles -- a type of sweet pepper -- brings mild heat to this breakfast-perfect hash brown casserole.

INGREDIENTS

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3/4 cup low-sodium chicken broth
• 1/2 cup whole milk
• Coarse salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 pound sweet Italian sausage, cut into 1/4-inch coins
• 3 Cubanelle peppers, thinly sliced (about 5 cups)
• 1/4 cup white-wine vinegar
• 2 pounds russet potatoes (about 3 large), peeled and shredded on large holes of a box grater
• 3 ounces cheddar, shredded (1 cup)
• 6 scallions, chopped (1 cup)

DIRECTIONS

1. Preheat oven to 350 degrees with rack in upper third. Melt butter in a saucepan over medium-high heat. Whisk in flour; cook, whisking, 1 minute. Slowly whisk in broth and milk; bring just to a boil, whisking constantly. Remove from heat; season sauce with salt and pepper.
2. Heat oil in a skillet over medium-high heat; cook sausage until browned, about 2 minutes a side. Transfer to a 9-by-13-inch baking dish, scattering evenly.
3. Reduce heat to medium, add peppers to skillet, season with salt, and cook until browned and softened, about 7 minutes. Add vinegar; cook 30 seconds more, scraping up browned bits. Spoon evenly over sausage in dish.
4. In a bowl, combine potatoes, cheese, scallions, and sauce. Add to baking dish in an even layer. Cover with parchment-lined foil. Bake 40 minutes, then uncover and turn oven to broil; cook until top is well browned, about 8 minutes. Serve warm.

20.        http://www.marthastewart.com/1004191/berry-shortcakes-whipped-cream-cheese 

Berry Shortcakes with Whipped Cream Cheese

This recipe makes four blueberry and four strawberry shortcakes. If you prefer to make just one flavor, simply double the amount of whichever berry you choose, and don’t divide the dry ingredients between two bowls. The shortcakes are best the day they are made.

INGREDIENTS

• Nonstick cooking spray
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 3/4 teaspoon coarse salt
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 stick cold unsalted butter, cut into small pieces
• 8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature
• 2 ounces blueberries (about 1/3 cup), plus more for serving
• 2 ounces strawberries, hulled and diced (about 1/3 cup), plus more for serving
• 3/4 cup well-shaken buttermilk
• 1/3 cup confectioner's sugar, plus more for serving
• 1 1/4 cups heavy cream

DIRECTIONS

1. Coat 2 parchment-lined baking sheets with cooking spray. Whisk together flour, granulated sugar, salt, baking powder, and baking soda in a large bowl. Incorporate butter and cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal. Transfer to freezer and chill 30 minutes.
2. Preheat oven to 425 degrees, with racks in upper and lower thirds. Transfer half of flour mixture to another large bowl. Add blueberries to 1 bowl and strawberries to other bowl. Gradually stir 6 tablespoons buttermilk into 1 bowl, gently folding with a rubber spatula until a sticky dough forms. (Do not overmix.) Divide dough into 4 even mounds and place 2 inches apart on 1 baking sheet. Repeat with second mixture, remaining 6 tablespoons buttermilk, and other baking sheet. Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
3. Meanwhile, beat together remaining 6 ounces cream cheese and confectioner's sugar with a mixer on medium speed until smooth. Gradually add cream, beating just until mixture becomes smooth and thick, about 1 minute. (Do not overbeat.) Serve alongside shortcakes and berries, with confectioner’s sugar for sprinkling.