Pillsbury Editors - Pillsbury Breakfast & Brunch

Breakfast & Brunch Wiley Selects Copyright 2012 by General Mills, Minneapolis, Minnesota. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions. Trademarks: Wiley and the Wiley logo are trademarks or registered trademarks of John Wiley & Sons and/or its affiliates. All other trademarks referred to herein are trademarks of General Mills.

John Wiley & Sons, Inc., is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

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Publisher: Natalie Chapman Associate Publisher: Jessica Goodman Executive Editor: Anne Ficklen Editor: Cecily McAndrews Production Manager: Michael Olivo Cover Design: Suzanne Sunwoo Art Director: Tai Blanche Layout: Indianapolis Composition Services Manufacturing Manager: Kevin Watt Cover photo: Welcome... From the Pillsbury Kitchens, Home of the Pillsbury Bake-Off Contest Breakfast has always been the most important meal of the day, but now it can be the easiest and tastiest too! Get your kids off to a great start with the . Any of these will make a morning just a little bit brighter. Brunches are a wonderful option for entertaining, as well. Any bride-to-be or expectant mother would love a shower featuring brunch, and you can pull off a no-fuss, no-muss party with our and a fresh pot of hot coffee. Delicious! In a rush? No problem! You can make in 20 minutes, and eat them on the go, too.

No matter how you like breakfastsweet or savory, fast or slow-bakedweve got an easy, delicious recipe for you! Warmly, The Pillsbury Editors Eggcellent! Eggs are delicious, healthy and can be prepared in a few minutes flatno wonder theyre one of Americas favorite breakfasts! Use the handy hints below to make sure your eggs are extra safe and extra tasty. Egg Safety You may have heard that eggs can be contaminated with salmonella, which is potentially very harmful. However, storing and cooking eggs properly virtually eliminates the risk.

• Refrigeration is essential. Store eggs in their original carton on the refrigerator shelf, not the door. Because the door is opened so often, the eggs are subject to too many temperature fluctuations.
• Do not wash eggs; washing can actually increase the risk of contamination.
• Use raw eggs within three to five weeks.

  A date is often stamped on the carton.

• Take care not to cross-contaminate. Wash your hands before and after handling eggs, and wash all utensils and dishes that have come in contact with raw egg in hot, soapy water before using them for anything else.

How Do You Like Your Eggs? For hard-cooked eggs that are thoroughly cooked but not rubbery, reduce the heat to a simmer after the water first comes to a boil. Immediately cool the cooked eggs, still in the shell, under cold water to prevent a harmless but unattractive greenish color from developing around the yolk. For easiest peeling, crack the egg at the large end, which has an air pocket, and peel with the side of your thumb rather than fingertips. As for eggs with a soft yolk, the U.S. Department of Agriculture recommends that people at risk (the elderly, children, pregnant women and people with compromised immune systems) consume eggs only if the yolk has been cooked until completely firm.

People in good health, however, can safely eat eggs that are not completely firm by following these recommendations:

• Cook fried eggs two to three minutes on each side or four minutes in a covered pan.
• Cook scrambled eggs until they are firm throughout.
• Poach eggs for five minutes over boiling water.
• Cook soft-cooked eggs (in the shell) for seven minutes in boiling water.
• Custards, omelets, quiches and other foods made with eggs should be served immediately or refrigerated.

Lets Party Brunches are a fun, casual and easy way to celebrate a special occasion, especially when you whip up a and combine it with some store-bought delicacies. Use our handy tips below to make your brunch an occasion worth remembering. Avoiding Party Panic

• Be realistic about your time and energy. Enlist relatives or friends to bring food or order some of the food from the supermarket deli and bakery. If possible, make things ahead of time and freeze.
• Read all your recipes one to two weeks in advance to start making shopping and to-do lists. All nonperishables can be purchased several weeks ahead of time.
• Have detailed to-do lists for the week of the brunchdoing a little bit every day will make all your efforts seem easier.
• If decorations are important for your get-together, plan them ahead of time and allow time to decorate on the day of the brunch.