Let it snow

There’s nothing better on a wintry morning than a big, warm breakfast. The folks at Wilton have a few tips to add a touch of whimsy to your morning meal. To make Snowflake Pancakes, place a snowflake-shaped copper cookie cutter on a hot griddle and ladle in pancake batter. Once batter has set at the edges, lift off the cutter and carefully flip. Top with whipped cream. To prepare Frosty French Toast, cut your bread with a snowflake-shaped cookie cutter and dip in cinnamon and egg as usual. Cook and decorate with powdered sugar. For more breakfast tips, visit www.wilton.com.

Dill-ight

Looking for an upscale twist on comfort food? Try McCormick’s recipe for Shrimp and Dill Pot Pie. To make, preheat oven to 400 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Add 11/2 cups quartered fresh mushrooms and 3/4 cup chopped onion; saute 2 minutes. Add 11/2 pounds large shrimp, peeled and deveined, and 2 cups sugar snap peas; saute until shrimp begin to turn pink, about 3 to 4 minutes. Whisk together 11/2 cups half-and-half, 1/4 cup dry white wine, 1/4 cup flour, 1 teaspoon dill weed, 1/4 teaspoon thyme leaves, and 1/2 teaspoon salt; add to skillet. Bring just to a boil over medium heat, stirring constantly; simmer 2 minutes or until sauce thickens. Pour into a 2-quart baking dish about 2 inches deep. Take 1 package refrigerated flaky biscuits and separate each biscuit into 3 layers. Place biscuit layers on top of filling, overlapping layers in a shingle fashion to cover the top of the filling. Bake 11 to 13 minutes or until biscuit topping is golden brown.

Cups, no saucers

Domestic goddess, TV icon and New York Times columnist Nigella Lawson has come out with her own line of cookware, as stylish and practical as its namesake. Nigella Lawson’s Living Kitchen includes the pictured measuring cups, bowls designed to fit under your arm, pans, whisks and other accessories. The line is available locally at the Grasshopper Shop in Ellsworth and Bangor, as well as The Store in Rockland. For more information, visit www.nigellahome.com.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.