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