| Easter Brunch Ideas needed
Posted: 3/31/2007 8:56:22 PM | This year I have decided to have my family over for an Easter Brunch instead of dinner.
Does anyone have any ideas what to serve? I would like to find recipes that can be assembled ahead of time so that all I have to do is pop things in the oven.
Most ideas I have found are baked egg/sausage/cheesy type casseroles which is fine but I would also like a couple of lighter dishes to serve with the heavier casserole type dishes.
For something sweet I found a great rhubarb crumble recipe.
Any ideas? | |
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| Easter Brunch Ideas needed
Posted: 3/31/2007 10:03:11 PM | Heck, off the top of my head (not being a breakfast person normally)
Why not a combination of your eggs, pork and dairy products into one  
Hows about scrambled eggs baked in a casserole in the oven, then place bacon ontop of semi cooked eggs and broil for a couple mins, then bake again after the eggs are 3/4 cooked and top with cheese and spring onion | |
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| Easter Brunch Ideas needed
Posted: 3/31/2007 10:41:33 PM | go to dogpile.com look up eggs and recipes or you may even try brunch. there are lots
of egg recipes--you will be surprised how wonderful some of them are. Can you say
souffle?? | |
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| Easter Brunch Ideas needed
Posted: 3/31/2007 10:47:39 PM | How about a bbq'd ham or bbq'd pork roast, will save oven room for other dishes. Spinach salad with strawberries, red onion, roasted pecans with a sweet balsamic dressing.
Pancakes or waffles can be made days before and reheated
Greek pasta salad
Have you tried the Better homes and garden web site? I get lots of great recipes and ideas from there. Here is a link
http://recipes.bhg.com/recipes/searchResults.jsp?start=1&searchType=text&resultsType=recipe&resultCategory=kitchen&_requestid=192522
Happy cooking | |
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| Easter Brunch Ideas needed
Posted: 4/1/2007 7:19:17 AM | ham...fried kielbassa...bacon...sausages...cook them ahead of time and reheat...
scrambled eggs for 8 ppl can be done at meal time...
french toast...waffles...pancakes...crepes...all can be reheated
depending what time of day brunch is...a chicken or a small turkey...
cabbage rolls...perogies
roast beef or pork
most of these things can be done a day or so before and reheated...
a souffle...for the best effect should be served straight from the oven as it will collapse on cooling...
i have a great recipe for cheese souffle...
can i come over for brunch if i bring somethin?... | |
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| Easter Brunch Ideas needed
Posted: 4/1/2007 8:04:57 AM | BLUEBERRY COFFEE CAKE
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm. | |
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| Easter Brunch Ideas needed
Posted: 4/1/2007 8:06:43 AM | Cracker Barrel's Hashbrown Casserole
2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top. | |
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| Easter Brunch Ideas needed
Posted: 4/1/2007 8:08:13 AM | Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth. | |
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| Easter Brunch Ideas needed
Posted: 4/1/2007 8:34:24 AM | | I'd stay away from a souffle' - getting anything to rise on easter sunday's impossible. | |
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| Easter Brunch Ideas needed
Posted: 4/1/2007 9:09:40 AM | lol dogwood...i guess its pretty hard to top christ rising huh?...
brilly sense of humor you got dude... | |
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| Easter Brunch Ideas needed
Posted: 4/1/2007 9:15:34 AM | | Thanks, I'll be here all week. Try the veal and don't forget to tip your waitress! | |
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| Easter Brunch Ideas needed
Posted: 4/1/2007 9:28:37 AM | I kinda left out a few steps on this one..... SORRY
Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls. | |
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| Easter Brunch Ideas needed
Posted: 4/1/2007 1:10:13 PM | Thank you everyone!
There are some great ideas here.
The cinnabon rolls and the hash brown recipe sound really yummy.
Thanks again
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| Easter Brunch Ideas needed
Posted: 4/1/2007 3:54:25 PM | How about cinnamon coffee? Our local Mexican restaurant, Under the Volcano offers this.
We use 1/2-1 tsp ground cinnamon per 12-cup pot of coffee. Just put it in with the grounds. | |
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| Easter Brunch Ideas needed
Posted: 4/1/2007 4:19:20 PM | | Go with the hashbrown casserole kobie posted. I had it as a staple. and it is delicious!! | |
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| Easter Brunch Ideas needed
Posted: 4/2/2007 8:10:25 AM | | I haven't personally tried it yet but I'm assuming if you cut up some ham or ham steaks into cubes and add it to the hashbrown casserole it will be yummy !!!! Bacon ?? Sausage ?? Your choice but I think the ham will go best !!!! GOOD LUCK | |
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| Easter Brunch Ideas needed
Posted: 4/2/2007 8:45:07 AM | It's a little early in the year for it, but hey! I devised a Watermelon Salad a couple years ago that would be perfect for brunch. Plus, if my experience is any guide, they'll call you a genius.
Watermelon Salad
1 medium Watermelon, firm, juicy, and sweet (seedless saves time)
2 bunches fresh basil, washed and stemmed (mint works, too)
a half pound of feta cheese in 1/4 inch dice
A pint or two fresh blackberries, picked over
Balsamic or other fruity vinegar
Slice the melon in one-inch to one and a half inch slices. Cut the slices crisscross to make cubes. Pick out seeds and discard them with the rind. Put six cups or so of the melon cubes in a big, wide bowl. Refrigerate until near serving time.
An hour or two before serving, shred the herbs (reserve a few leaves for decoration, if you like) and toss gently with the melon and cheese. Drizzle vinegar over all, lightly. (Less is more.) Pile all on a big serving platter. Tumble berries gently over the pile, helping them to perch all up and down on the flat surfaces of the cubes. Stick a few whole leaves or sprigs of herbs in the top and serve with a big, wide serving spoon.
Cheers!
Vulf  | |
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| Easter Brunch Ideas needed
Posted: 4/2/2007 9:09:56 AM | | I used to make it for 60, so my amounts might be a bit much. But adding bacon or better yet ham would be way to good. ... | |
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| Easter Brunch Ideas needed
Posted: 4/2/2007 2:50:18 PM |
How about cinnamon coffee? Our local Mexican restaurant, Under the Volcano offers this.
We use 1/2-1 tsp ground cinnamon per 12-cup pot of coffee. Just put it in with the grounds.
Better - get the whole pieces of cinnamon that are sold in the tall containers and break off a piece around half an inch wide and 2 or 3 inches long. Much better flavor and it keeps the coffee from getting that burnt flavor that occurs when the coffee sits on the burner too long. | |
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| Easter Brunch Ideas needed
Posted: 4/2/2007 5:30:33 PM | | Damn..that sounds good. I have grown addicted to the French Vanilla folgers, but will try that. | |
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| Easter Brunch Ideas needed
Posted: 4/2/2007 5:36:50 PM | | Forgot to mention - the cinnamon stick goes into the decanter, not in with the grounds. But I'm sure y'all figured that one out on your own. | |
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| Easter Brunch Ideas needed
Posted: 4/2/2007 7:28:31 PM | There is a breakfast casserole that you make the night before, and refridgerate, then bake for about 45 minutes when ready to serve. It has sausage, cheese, eggs, and I think bread in it. It's awesome. You can serve it with fresh melon, and strawberries, croissants (sp?) hot coffee, and orange julius for the kids...(google "breakfast casserole", you'll find it )
OOps...after the fact I realized you know that recipe already....sorry :-)
It's still a winner though :-) | |
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| Easter Brunch Ideas needed
Posted: 4/2/2007 7:49:31 PM | I* have seen that...I think it was on Paula's on the food network, try them..it looked awesome, and a heart attack. Ok, ya,,I was channel surfin and got involved watchin here make it.
I just put the can and all in my filter..... | |
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