KimberlyH
Ideal_Rock
- Joined
- Jun 15, 2006
- Messages
- 7,485
Home Brunch for Four (help)
- Thread starter KimberlyH
- Start date
- Status
Jaders731
Brilliant_Rock
- Joined
- Oct 12, 2006
- Messages
- 527
Hey Kimberly...
Here is my all time fave brunch dish that I always serve when brunch is at my house (its more of an approximate type of recipe, you cant really mess it up...):
Egg souffle
13 x 9 glass baking dish
Thick cut white bread, crusts cut off to fit on bottom of pan (texas toast style white bread is perfect)
Canadian bacon (enough to cover the bread)
American Cheese (enough to cover the canadian bacon)
10 eggs
Milk
Salt
Pepper
Chives (optional)
Spray glass baking dish with non-stick spray
Cut crusts off of white bread and line bottom of glass dish
Place canadian bacon on top of bread in one layer, cover bread completely.
Layer American cheese slices on top of canadian bacon, cover bacon completely.
Mix eggs and about 1/2 c to 3/4 c milk, salt and pepper to taste into eggs (just enough to make an egg type custard).
Pour egg mixture over bread/bacon/cheese in the dish.
Cover with Foil and place in refrigerator overnight.
Preheat oven to 350, and bake souffle until top is browned. Most of the egg will have absorbed into the bread when you take it out of the fridge, so when you bake it... the cheese will be on top and will brown nicely. The bread will bake and puff up slightly.
Like I said.. its kind of an approximate type of dish.. you really cannot mess it up.. just bake until brown and the eggs are set..
It is super yummy and a great brunch dish!
Hope that helps.
Here is my all time fave brunch dish that I always serve when brunch is at my house (its more of an approximate type of recipe, you cant really mess it up...):
Egg souffle
13 x 9 glass baking dish
Thick cut white bread, crusts cut off to fit on bottom of pan (texas toast style white bread is perfect)
Canadian bacon (enough to cover the bread)
American Cheese (enough to cover the canadian bacon)
10 eggs
Milk
Salt
Pepper
Chives (optional)
Spray glass baking dish with non-stick spray
Cut crusts off of white bread and line bottom of glass dish
Place canadian bacon on top of bread in one layer, cover bread completely.
Layer American cheese slices on top of canadian bacon, cover bacon completely.
Mix eggs and about 1/2 c to 3/4 c milk, salt and pepper to taste into eggs (just enough to make an egg type custard).
Pour egg mixture over bread/bacon/cheese in the dish.
Cover with Foil and place in refrigerator overnight.
Preheat oven to 350, and bake souffle until top is browned. Most of the egg will have absorbed into the bread when you take it out of the fridge, so when you bake it... the cheese will be on top and will brown nicely. The bread will bake and puff up slightly.
Like I said.. its kind of an approximate type of dish.. you really cannot mess it up.. just bake until brown and the eggs are set..
It is super yummy and a great brunch dish!
Hope that helps.
ellaila
Brilliant_Rock
- Joined
- Apr 7, 2006
- Messages
- 1,643
Hi Kim,
When we had friends over during the summer (there were 8 adults and 4 kids though, so obviously we had more food than you'd need), we did a few quiches, bagels w/cream cheese and lox, some banana choc chip muffins for the kids, a huge fruit salad, and these cookies for dessert. These are nice and light, easy, and yummmmy! I make them with strawberry jelly instead of raspberry though:
From Cooking Light: Raspberry Strippers (yes, the name is ridiculous!)
Ingredients
object2=" ?>1/3 cup granulated sugar
object2=" ?>5 tablespoons butter or stick margarine, softened
object2=" ?>1 1/2 teaspoons vanilla extract
object2=" ?>1 large egg white
object2=" ?>1 cup all-purpose flour
object2=" ?>2 tablespoons cornstarch
object2=" ?>1/4 teaspoon baking powder
object2=" ?>1/4 teaspoon salt
object2=" ?> Cooking spray
object2=" ?>1/3 cup raspberry or apricot preserves
object2=" ?>1/2 cup powdered sugar
object2=" ?>2 teaspoons fresh lemon juice
object2=" ?>1/4 teaspoon almond or vanilla extract
Preparation
Preheat oven to 375°.
Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)
Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.
Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.
Also yummy are these almond and dried cherry scones: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13789,00.html
Good luck, and let us know what you make and how it goes!
When we had friends over during the summer (there were 8 adults and 4 kids though, so obviously we had more food than you'd need), we did a few quiches, bagels w/cream cheese and lox, some banana choc chip muffins for the kids, a huge fruit salad, and these cookies for dessert. These are nice and light, easy, and yummmmy! I make them with strawberry jelly instead of raspberry though:
From Cooking Light: Raspberry Strippers (yes, the name is ridiculous!)
Ingredients
object2=" ?>1/3 cup granulated sugar
object2=" ?>5 tablespoons butter or stick margarine, softened
object2=" ?>1 1/2 teaspoons vanilla extract
object2=" ?>1 large egg white
object2=" ?>1 cup all-purpose flour
object2=" ?>2 tablespoons cornstarch
object2=" ?>1/4 teaspoon baking powder
object2=" ?>1/4 teaspoon salt
object2=" ?> Cooking spray
object2=" ?>1/3 cup raspberry or apricot preserves
object2=" ?>1/2 cup powdered sugar
object2=" ?>2 teaspoons fresh lemon juice
object2=" ?>1/4 teaspoon almond or vanilla extract
Preparation
Preheat oven to 375°.
Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)
Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.
Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.
Also yummy are these almond and dried cherry scones: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13789,00.html
Good luck, and let us know what you make and how it goes!
aljdewey
Ideal_Rock
- Joined
- Nov 25, 2002
- Messages
- 9,170
I''ve made this before, and it''s fabulous. You can put it together the night before and pop it into the oven in the a.m.
OVERNIGHT CREME CARAMEL FRENCH TOAST
From the kitchen of Candlelight Inn B&B Ronks, PA
1 Tbl. light corn syrup
1/2 C. brown sugar (not packed)
2 Tbs. butter
10 slices cinnamon raisin bread
3 eggs
1 C. milk
1 C. light cream
1/6th C. sugar (half of a 1/3 cup measure)
1/2 tsp. vanilla
1/8 tsp. salt
1/8 tsp. lemon extract
sour cream for garnish
Directions
In a saucepan combine the corn syrup, brown sugar, and butter. Melt until smooth and bubbly. Spread in the bottom of an 6x8 glass baking pan (Al note: I use a small rectangular La Creuset casserole pan).
Overlap the bread slices like dominoes, 5 on each side, on the syrup. In a large bowl mix the eggs, milk, light cream, sugar, vanilla, lemon extract, and salt. Pour the mixture over the bread. Cover pan with foil and refrigerate the mixture overnight.
Bake in a 350 degree oven for 45 minutes, then remove the foil. Bake an additional 10 - 15 minutes or until puffed and golden brown. Slice and invert pieces to serve. Garnish with sour cream.
Serves 4-5
OVERNIGHT CREME CARAMEL FRENCH TOAST
From the kitchen of Candlelight Inn B&B Ronks, PA
1 Tbl. light corn syrup
1/2 C. brown sugar (not packed)
2 Tbs. butter
10 slices cinnamon raisin bread
3 eggs
1 C. milk
1 C. light cream
1/6th C. sugar (half of a 1/3 cup measure)
1/2 tsp. vanilla
1/8 tsp. salt
1/8 tsp. lemon extract
sour cream for garnish
Directions
In a saucepan combine the corn syrup, brown sugar, and butter. Melt until smooth and bubbly. Spread in the bottom of an 6x8 glass baking pan (Al note: I use a small rectangular La Creuset casserole pan).
Overlap the bread slices like dominoes, 5 on each side, on the syrup. In a large bowl mix the eggs, milk, light cream, sugar, vanilla, lemon extract, and salt. Pour the mixture over the bread. Cover pan with foil and refrigerate the mixture overnight.
Bake in a 350 degree oven for 45 minutes, then remove the foil. Bake an additional 10 - 15 minutes or until puffed and golden brown. Slice and invert pieces to serve. Garnish with sour cream.
Serves 4-5
KimberlyH
Ideal_Rock
- Joined
- Jun 15, 2006
- Messages
- 7,485
cellososweet
Brilliant_Rock
- Joined
- Feb 12, 2006
- Messages
- 876
This is my go-to when it comes to brunch. I pour this mixture into a frozen quiche/pie crust. Also, you can make it crustless by putting big hunks of grilled onions on the bottom of a pan. I tend to like to serve it with mimosas (champagne and oj with a strawberry on top), some type of pasta salad (tri-colored with kidney beans and olive oil is always good). Something sweet and easy like a cinnamon crumble cake. Fresh fruit. Yogurt and granola. 
have fun!
Spinach and Cheese Quiche:
1 1/4 teaspoons salt
1/8 teaspoon cayenne
1 1/2 cups heavy cream
3 large eggs
1/8 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter
1/2 cup chopped yellow onion
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped garlic
3 cups tightly packed fresh spinach (take the stems off and blot them to make sure they are dry)
2 ounces Gouda cheese, grated
2 ounces sharp white cheddar cheese, grated
In a mixing bowl, combine the cream, eggs, 1/2 teaspoon of the salt, the remaining 1/8 teaspoon cayenne, and the nutmeg. Whisk to blend.
In a large skillet over medium heat, melt the butter. Add the onion, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring, until the onion is soft, about 3 minutes. Add the garlic and spinach and cook until the spinach wilts, about 2 minutes. Remove from the heat and set aside.
Arrange the spinach mixture evenly over the bottom of the crust. Sprinkle the cheeses evenly over the spinach. Pour the cream mixture over the top.
Bake until the center is set and the top is golden, about 45 minutes. Serve warm or at room temperature.
have fun!Spinach and Cheese Quiche:
1 1/4 teaspoons salt
1/8 teaspoon cayenne
1 1/2 cups heavy cream
3 large eggs
1/8 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter
1/2 cup chopped yellow onion
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped garlic
3 cups tightly packed fresh spinach (take the stems off and blot them to make sure they are dry)
2 ounces Gouda cheese, grated
2 ounces sharp white cheddar cheese, grated
In a mixing bowl, combine the cream, eggs, 1/2 teaspoon of the salt, the remaining 1/8 teaspoon cayenne, and the nutmeg. Whisk to blend.
In a large skillet over medium heat, melt the butter. Add the onion, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring, until the onion is soft, about 3 minutes. Add the garlic and spinach and cook until the spinach wilts, about 2 minutes. Remove from the heat and set aside.
Arrange the spinach mixture evenly over the bottom of the crust. Sprinkle the cheeses evenly over the spinach. Pour the cream mixture over the top.
Bake until the center is set and the top is golden, about 45 minutes. Serve warm or at room temperature.
door knob solitaire
Ideal_Rock
- Joined
- Jun 26, 2005
- Messages
- 2,934
I was going to post you my quiche recipe...but that one Sweet Cello posted is perfect.
But then...the masterpiece aljdewey posted...sounds incredible. And those raspberry pole dancers...man do they sound good too! Jaders isn''t bad either!
I would have a basket of muffins if your aren''t doing the aljdewey bread thingy...but you should do the bread thingy. Or at least I should. I am drooling. §
But then...the masterpiece aljdewey posted...sounds incredible. And those raspberry pole dancers...man do they sound good too! Jaders isn''t bad either!
I would have a basket of muffins if your aren''t doing the aljdewey bread thingy...but you should do the bread thingy. Or at least I should. I am drooling. §
CrownJewel
Brilliant_Rock
- Joined
- Sep 26, 2006
- Messages
- 1,895
- Joined
- Aug 12, 2005
- Messages
- 19,641
Linda W
Super_Ideal_Rock
- Joined
- Feb 15, 2006
- Messages
- 10,630
aljdewey
Ideal_Rock
- Joined
- Nov 25, 2002
- Messages
- 9,170
I gotta tell you - it IS incredible! I found this recipe a few years back and began cooking it for Christmas morning, and it''s a HUGE hit!
SO easy because I can assemble it the night before after my parents turn in for the night (they come to our place for Christmas), and there is nothing to do in the morning except bake and enjoy!
mrssalvo
Super_Ideal_Rock
- Joined
- Jan 3, 2005
- Messages
- 19,132
you might have some leftovers, but i love having something sweet and something salty for brunch. we have brunch on Christmas morning and my mom makes a sausage egg casserole and we do a frenchtoast casserole or cinnamon rolls or something with it. normally she makes some type of fresh fruit salad as well.
HollyS
Ideal_Rock
- Joined
- Jul 18, 2007
- Messages
- 6,105
There is a well known, with a gazillion variations I''m sure, egg&bread&sausage casserole dish that is perfect for brunches; it can even be put together the night before and left in the fridge until ready to bake. I''ve got several versions of this recipe at home, but it''s so ubiquitous (I got out the big words today!) you''ll probably find it online somewhere.
Try that and some fresh fruit and coffee cake or muffins, coffee, tea, and juice -- you''re all set.
KimberlyH
Ideal_Rock
- Joined
- Jun 15, 2006
- Messages
- 7,485
- Status
Best American Watch Brands | Heritage & Modern Makers
Best American Watch Brands | Heritage & Modern Makers - 10/31
300x240.png)