So if you're that female with the lion's share of responsibility, how do you do it all and still have time to enjoy the day? Linda Haynes of ACE Bakery believes that planning - and preparing - ahead is the solution. Linda suggests doing everything possible well in advance. Find a quiet moment early on to sit down and plan the menu and write your shopping lists, then plan when you'll do the shopping or, better still, enlist a family member's help. The day before your family gathers, organize the ingredients by recipe and do everything you can, like setting the table and arranging the flowers.

Holiday breakfasts are a special time for families to enjoy each other's company and good food. "I've chosen some recipes from our new ACE Bakery Cookbook that can help make your family gathering a bit easier," says Ms. Haynes. The muffins can be made several days or weeks ahead, frozen and defrosted the morning of your celebration. The Classic French Toast can be made several hours ahead and reheated in the oven just before serving.

CLASSIC FRENCH TOAST

Serves 4 generously

Make this classic recipe festive with an apple cranberry compote or pan-fried apples tossed with honey and dried cranberries. Also great with toasted pecans and real maple syrup.

4 eggs
2 cups (600 mL) whipping cream
1 tsp. (10 mL) ground nutmeg
1/2 tsp. (20 mL) ground cinnamon
1 tsp. (5 mL) finely grated lemon zest (optional)
2 Tbsp. (30 mL) unsalted butter
12 3/4-inch (1.9-cm) slices Pain au Lait, brioche, challah, white or fruit bread

Preheat the oven to 400°F (200°C). In a bowl, whisk the eggs, cream, spices, and zest, if using. Melt the butter in a frying pan over medium heat. Dip both sides of each slice of bread into the egg mixture, and lightly fry until golden. Turn and fry the other side. Transfer to a baking sheet and bake for 5 minutes.

Lay on plates, and serve with choice of toppings.

COOK'S TIP: French toast can be fried up to 2 hours before serving. To reheat, place the room temperature slices on a baking pan and bake in a preheated 400°F (200°C) oven for approximately 5 minutes

APPLE-RHUBARB MUFFINS

Makes 8 regular or 6 large muffins

These make-ahead muffins are moist and full of flavour. Serve them warm with unsalted butter or a dollop of yoghurt drizzled with honey.

canola oil for greasing tin
1/2 cup + 2 Tbsp. (150 mL) unbleached all-purpose flour
1/2 cup (120 mL) sugar, preferably fine
1/2 tsp. (2.5 mL) baking soda
1 heaping tsp. (6 mL) baking powder
1 1/2 tsp. (7.5 mL) kosher salt
1 1/2 tsp. (7.5 mL) ground cinnamon
1 1/3 cups (320 mL) bran
2 extra large eggs or 3 large eggs
3/4 cup + 1 Tbsp. (200 mL) sour cream
1/2 tsp. (2.5 mL) vanilla extract
1/2 cup (120 mL) unsalted butter
5 oz. (150 g) frozen unsweetened rhubarb, defrosted and cut into 1/4-inch (.6-cm) pieces, or fresh rhubarb
1 1/2 Granny Smith or Spy apples, peeled, cored and diced in 1/4-inch (.6-cm) pieces

Preheat the oven to 350°F (175°C). Grease the muffin tin with the canola oil and dust with flour. Cut the butter into 1/2-inch (1.2-cm) cubes and bring to room temperature.

Mix together the flour, sugar, baking soda, baking powder, salt, cinnamon, and bran in a mixing bowl large enough to hold all the ingredients. Lightly whisk the eggs, sour cream, and vanilla in a smaller bowl. Gently stir into the dry ingredients. In three additions, add the butter to the mixture while mixing continuously. When the butter is blended into the dough, fold in the rhubarb and apple.

Fill the greased muffin tins to the top and bake for 15 to 20 minutes. Insert a cake tester to ensure that the muffins are fully cooked; it should come out clean.

STRAWBERRY-ORANGE CLASSICO

Serves 2

This welcome change to plain orange juice should perk up your holiday breakfast and can be made with fresh or frozen strawberries.

2 cups (475 mL) orange juice
6 medium strawberries, cleaned and chopped, or the equivalent in frozen strawberries
3/4 cup (180 mL) ice
3 oz. (90 mL) vodka (optional)
2 whole strawberries for garnish

Pour the orange juice into a blender and add the berries and ice. Blend until smooth. Add the vodka, if desired, and blend again. Pour into 2 glasses and place a partially cut strawberry on each rim.

For more information, contact Linda Dunn, 416-241-3600 ext. 331, ldunn@acebakery.com.


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