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Our Favorite Shower and Party Recipes - Brunch
Appetizers
Fruit Kabobs
1/2 watermelon
1 pineapple
1 lb large purple grapes (seedless)
1 quart strawberries
3 mangos (optional)
1 pkg wooden skewers
Seasonal fruit can be substituted.
Cut watermelon, pineapple and mangos into 1 x 1 squares. Wash and clean strawberries and grapes. Take pointed end of skewer and thread fruit; watermelon, pineapple, strawberry, grape, mango and watermelon. Continue until fruit is gone.
Yield: 12-15 kabobs
Spinach Squares
5 eggs (beaten)
9 T Flour
15 oz. Frozen chopped spinach, thawed (1-1/2 packages)
1-1/2 lb. Small curd cottage cheese (3 cups)
3/4 lb. Grated cheddar cheese (3 cups)
3/4 t salt
1-1/2 t minced onion
Dash cream of tartar
Dash of nutmeg Beat eggs and flour until smooth. Mix in all other ingredients. Pour into well-greased 9 x 13 baking dish. Bake, uncovered, at 350 degrees for one hour. Let stand a few minutes before cutting into squares and serving. HINT: Can be prepared ahead and refrigerated before baking.
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Beverages
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Breads
Almond Cherry Muffins 1-3/4 cups all-purpose flour
1/2 cup and 1 T sugar
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 cup cold butter or margarine
1 egg
3/4 cup sour cream
1 t almond extract
TOPPING:
1/3 cup all-purpose flour
2 T sugar
2 T cold butter or margarine
1/3 cup chopped sliced almonds
FILLING:
1 pkg (8 oz.) cream cheese, softened
1 egg
1/4 cup sugar
1/2 t vanilla extract
3/4 cup cherry preserves, warmed
Combine flour, sugar, baking powder, baking soda and salt in a bowl. Mix in cold butter wedges until mixture takes on a coarse crumbly look. In a separate bowl, beat together egg, sour cream and extract until smooth. Gradually stir in dry ingredients until mixture is moistened to a thick batter.
For topping, combine flour and sugar in a small bowl and add butter wedges until crumbly. Stir in almond slices and set aside.
For filling, beat cream cheese, egg, sugar and vanilla in a mixing bowl.
To assemble muffins, grease large/jumbo muffin cups and half fill with batter. Evenly distribute the filling and preserves in each cup; swirl gently. Cover with remaining batter and sprinkle on topping. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.
Yield: 7 large muffins
Strawberry Bread 3 cups all-purpose flour
2 cups sugar
1 t baking soda
1 t salt
1 t cinnamon
4 eggs, beaten
1-1/4 cups vegetable oil
1 cup chopped pecans
2-1/2 cups chopped fresh strawberries
Combine flour, sugar, soda, salt and cinnamon in a large bowl; mix well. In a separate bowl, combine eggs, oil, nuts and strawberries. Gradually add egg mixture to dry mixture; stirring well. Grease and flour two loaf pans. Spoon mixture into pans and bake at 350 degrees for one hour.
Yield: 12 servings per loaf
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Desserts
Caramel Apple Cake 2 T oil
1 egg
1 pkg. Pillsbury Cranberry or Nut Quick Bread Mix
3 cups apple pie filling (2-24 oz. cans)
2 t cinnamon
1/2 t nutmeg
1/2 cup chopped walnuts (optional)
TOPPING:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine
1/2 cup whipping cream
1 t vanilla
Vanilla Ice Cream or whipped cream (optional)
Warm oven to 325 degrees. Spray 9x13 baking dish with nonstick cooking spray. Combine oil and egg in a large bowl; beat well. Add bread mix, pie filling, cinnamon and nutmeg to the egg mixture. Stir until moistened. Add walnuts. Spread evenly in baking dish. Bake 45-55 minutes. If toothpick inserted in center comes out clean, cake is done. Cool for 30 minutes.
For topping, combine sugar, brown sugar, butter and whipping cream in a medium saucepan. Mix well, and bring to a boil; stirring occasionally. Remove from heat and stir in vanilla. Serve cake warm with warm topping poured over and vanilla ice cream or whipped cream on top.
Yield: 12 servings
Fruit Tarts 1 lb prepared puff pastry, defrosted
4 apples (Golden Delicious) or other fruit optional
2 T unsalted butter
4 T sugar
Powdered sugar
Whipped cream
Roll pastry into 1/8 inch thickness on a floured surface. (Keep dough cool and firm by refrigerating for 1/2 hour if it becomes too warm or soft.) Find a salad plate or bowl with an approximate 6 inch diameter and cut the dough into circles using a small paring knife. Place the pastry circles onto 2 cookie sheets with parchment. Poke small holes into the dough with the tips of a fork to ensure that the dough rises evenly while baking. Refrigerate the dough.
Peel and core the apples, and cut them into small pieces. Cut the butter into small cubes. Pull one of the cookie sheets from the refrigerator. Place the apple slices on the pastries, leaving a 1/2-inch border. Add an even amount of butter to each tart and sprinkle a tablespoon of sugar on each tart. Repeat with other tray.
Yield: 12 servings
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Entrees
Brunch Casserole 9 eggs
3 cups milk
3 slices bread (cubed)
1-1/2 t salt
1-1/2 t dry mustard
2 lbs. Breakfast sausage (roll)
3 cups grated cheddar cheese
Cook meat. Cut crust off bread and slice into cubes. Spray 9 x 13 baking pan with nonstick cooking spray. Layer bread in pan. Cook and drain meat. Spread over bread. Add mushrooms and cheese to pan (spreading evenly). Mix eggs, milk and mustard and pour over top of mixture. Refrigerate overnight. Bake at 350 degrees for 45 minutes.
Yield: 8 servings
Oven French Toast 2 loaves french bread
6 eggs
1 cup half and half
1-1/2 cup milk
1 t nutmeg
1 t cinnamon
1/2 cup brown sugar
1/2 cup syrup
1/2 cup butter
Combine eggs, milk, half and half, cinnamon and nutmeg in a large bowl. Slice french bread into 1 inch pieces and layer on a cookie sheet. Pour egg mixture over bread and refrigerate overnight. Combine melted butter, syrup and brown sugar in medium bowl; mix well. Spread over bread. Bake at 350 degrees for 40 minutes. Serve with fresh fruit.
Yield: 8 servings
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Soups/Salads
Peanut Noodle Salad 1 package thin spaghetti noodles (cooked)
1 t blended sesame oil
1 medium carrot
3 green onions
1/2 red pepper
1/3 small white cabbage
Dressing:
3 T unsweetened peanut butter
3 T lemon juice (freshly squeezed)
2 T brown sugar
3 T Kikkoman's soy sauce
2 t sesame oil
1 T extra virgin olive oil
After cooling, place cooked noodles in a large bowl; and toss with blended sesame oil. Cut all vegetables into thin strips (matchsticks) and add to noodles. In jar, mix all dressing ingredients and shake. Pour dressing over noodle mixture and toss. Served chilled.
Yield: 8 servings
Stawberry Pecan Salad 1 - 2 bags of greens (e.g., romaine lettuce)
1 quart of sliced strawberries
1 cup toasted pecans
1 can mandarin oranges
Strawberry vinaigrette salad dressing (to taste)
Mix all ingredients well in large bowl and serve.
Yield: 6 servings
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