Brunch

This hearty breakfast dish is served at The Ahwahnee Hotel.

Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chick-peas (garbanzo beans), but we use white beans for a change of pace. It is delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower and green beans.

Crusty sourdough rolls and coleslaw made of shredded red and green cabbage tossed with a vinaigrette are nice with the soufflés. Afterward, have a caramel-nut tart from the bakery and cups of herbal tea.

Cups of steaming cappuccino inspired this chocolate cake accented with cinnamon and coffee. It's a perfect dessert for any birthday celebration. The velvety cake is easily cut into layers, each of which will hold a generous quantity of frosting.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This dense orange cake, drizzled with orange glaze, is always a favorite at the annual P-Patch harvest banquet.

Eggs are a staple of the Turkish diet. An ingredient in many dishes, they are also prepared on their own as a main course for lunch or as an appetizer for dinner. Here they are poached, set on a bed of yogurt (another staple) and drizzled with a red pepper-sage butter. The red pepper that fires up Turkish cooking - a cross between paprika and dried crushed red pepper - is much more popular than black pepper, especially outside the large cities.

Can be prepared in 45 minutes or less.

Scrambled eggs are a nice idea to round out the main course for this side dish.