Friday, February 19, 2010

Brunch Ideas

We enjoyed the following recipes on our trip
from Jenna Kennedy, Innkeeper at the Shady Oaks Country Inn, St. Helena, CA
Stuffed French Toast for 10
  • Combine 1- 8 0z. cream cheese with 1 cup finely chopped walnuts
  • Using a loaf of French bread, slice the bread lengthwise
  • Stuff bread with cream cheese mixture keeping mixture an inch from either end
  • Make batter with 7 eggs, 1/2 milk, 1 tsp. vanilla, 1 tsp cinnamon
  • Heat electric skillet on high
  • Dip French toast in batter and fry

Sauce to serve over French Toast

  • Combine one package frozen mixed berries with 1/2 sugar
  • Let come to room temperature on medium heat, so the berries combine with sugar
  • Add 1/2 cup wine
  • Add 1/4 cup heavy cream
  • Bring to boil, simmer 20 minutes to create sauce

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Warmed Grapefruit

  • On a cookie sheet place grapefruit halves fruit side up
  • Mix in small bowl brown sugar and cinnamon
  • Sprinkle brown sugar mixture on the grapefruit halves and dot with a little butter
  • Bake 350 uncovered 20 minutes, serve warm

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This recipe comes from a family member and could be used for supper or brunch

Cheesy Hashbrowns

Ingredients;

  • 1- 2 lb bag frozen shredded hashbrowns thawed
  • 1 tsp. salt, dash of pepper
  • 1/2 cup melted butter
  • 1- 10 1/2 oz cream of chicken soup
  • 1/2 to 1 cup chopped onions (green onions work well)
  • 1- 12 oz. carton sour cream
  • 3 cups grated cheddar cheese
  • 2 cups crushed cornflakes plus 1/4 cup melted butter
  • 1 1/2 Tb. parsley flakes

Directions:

  • In a large mixing bowl mix thawed potatoes, 1/2 melted butter, salt, pepper, onions, soup mixture, sour cream and cheese
  • Pour into a well greased 13 x 9 glass baking dish
  • Top with crumbled cornflakes that have been mixed with 1/4 butter and 1 1/2 TB parsley flakes
  • Bake uncovered 1 hour till browned on the top

Note: What is great about these recipes is the fact can be made ahead which gives you more time to enjoy your company

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