Brunch Mother’s Day
Mother’s Day includes many people for me which means a very busy day, but fun. This weekend I had the pleasure of my nephew and his family coming from Colorado. Food is always a big part of our family time revolving around a meal. I didn’t really feel a need to post Lasagna Recipes and Salad and Bread…..but our Brunch was a hit centered around a wonderful egg bake with a glorious fruit salad. I looked at various fruit salad recipes and decided to go with simple with many….meaning lots of different types of fruit and not 3 or 4 in it. The Egg Bake is very simple but really good, it deserves 5 stars or more. When I first tasted the recipe several years ago, I requested the recipe. Well I waited and waited for a couple of years to see the recipe, then finally it was given to me. If I had not tasted it first I would have never made it. White Balloon Bread DOES NOT enter my house….but it does for this recipe! Menu was Egg Bake, Glorious Fruit Salad, Best Bran Muffins, Biscuits, Turkey Sausages, Curry Tuna Salad, Assorted Preserves, Fresh Dates,
Glorious Fruit Salad
Strawberries
Banana
Pears
Peaches
Grapes
Raspberries
Lemon Juice
Honey
Sugar
Dried Mint tiny bit
Cut up each fruit to desired size, when all fruit has cut up mix together, add some liquid from canned pears…they are the only canned fruit I use. Then I add lemon juice to mixture and honey. Chill til serving time. Fresh whipped cream is advised!
Egg Bake
8 slices of white bread, crusts removed and cubed- white bread that no one buys anymore!
1 pound of shredded cheddar, longhorn or colby
1 pt of whole milk
1 stick of butter melted
1 tsp of salt
6 eggs
This is layered in a souffle dish
1st layer
lay down the cubed bread first
then cheddar cheese
then another layer of bread
and then another of cheese.
Mix together the eggs and milk, pour this over the bread and cheese mixture. Then finish with your melted butter. Cover with foil and put in the frig overnite. Take out when ready and bake in a preheated 375 oven. Bake 25 to 40 minutes til browned….if you use a large souffle dish, bake at 350 for 1 hour.
TJ’s Special
After Passover there is alot of us that realize we need to keep up with more healthy eating. Trying to buy more organic products including bread and meat, not just fresh veggies. This is a really healthy sandwich that I have been eating. I call it my Trader Joe’s Special. Mostly everything on it comes from Trader Joe’s and I think the fact that they carry alot of organic foods. Recently I made a Asparagus Souffle that was wonderful. I made it in 4 small bakeware dishes and actually had leftovers that were great. I will post the link to the recipe at the bottom. Learning to quilt is great fun and I love it…but it has really consumed my time and efforts in baking. Here is a photo of the TJ’ Special and the list which is unique of ingredients so your imagination can take place with a new healthy lunch or dinner.
Great Bread, Ezekiel
Thinly sliced Cucumbers , Jane’s Special Cuc’s Recipe
Roasted Salted Pumpkin Seeds
Pea Shoots
Thinly Sliced Onions
Thinly Sliced Organic Italian Turkey
Trader Joe’s Orange Muscat Vinegar
Whole Grain Mustard
I usually do a open face also with Israeli Salad. http://www.goldenpineappleblog.com/?p=1835
Tabouli time http://www.goldenpineappleblog.com/?p=2365 is coming soon and I will be loving that
http://www.closetcooking.com/2008/05/asparagus-souffle.html
Popovers
What a great recipe! Martha Stewart has several recipes and videos for Popovers, but this is by far the best for plain Popovers to serve. You can use a savory filling or the great stand by of butter and preserves. Here is her video and recipe, key is the pan. Do yourself a favor and buy a Teflon Popover pan, worth the money.
http://www.marthastewart.com/908161/how-make-popovers
Recipe:
1 cup of All Purpose Flour
1/2 tsp salt
1 1/4 cups of milk
2 eggs
1 tab of melted butter
Mix all and fill pan with 2/3 of batter in each tin. Put into a 450 preheated oven and back for 15 minutes and then reduce heat to 350 for another 20 minutes. Remove and serve.
