MOTHER’S DAY BRUNCH - 5/4/2010
 
BANANA ORANGE SUNRISE
 
INGREDIENTS: 3 c. orange juice, ¼ c. honey, 2 medium bananas-sliced, ice cubes, cranberry juice cocktail
DIRECTIONS: Place orange juice, honey and bananas in blender. Add ice cubes until mixture measures 6 cups. Cover and blend on low speed 30 seconds or until smooth. Divide juice mixture among 8 glasses; pour cranberry juice on top.
 
 
RASPBERRY BAKED FRENCH TOAST
 
INGREDIENTS: 1-1/4 c. raspberry preserves, ten 4”x4”x1” thick slices egg bread, 1-1/4 c. whole milk, ¾ c. whipping cream, ½ c. sugar, 3 large egg yolks, 3 large eggs
DIRECTIONS: Butter a 9”x 13” baking dish. Spread preserves evenly over one side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight. To Bake: Preheat oven to 350°. Bake French toast uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with ½ c. sliced toasted almonds and dust with powdered sugar.
 
 
OVEN BAKED OMELET
 
INGREDIENTS: 12 large eggs, ½ c. sour cream, 2 Tbs. chopped fresh thyme, 1 tsp. salt, ¾ tsp. black pepper, ¼ tsp. baking powder, 2 Tbs. butter or margarine, 6 small plum tomatoes-seeded and chopped, 8 oz. Havarti or Monterey Jack cheese-shredded, ½ c. chopped fresh basil
DIRECTIONS: Beat first 6 ingredients at medium speed with an electric mixer 2-3 minutes or until well blended. Melt butter; pour into 12” baking dish; add egg mixture. Bake @ 350° for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese, and basil. Return to oven and bake 15-20 minutes more or until set. Serve immediately.
 
 
HASH BROWN QUICHE
 
INGREDIENTS: 3 c. frozen shredded hash brown potatoes-thawed, 3 Tbs. butter-melted, 1 c. chopped cooked ham, 1 c. shredded Cheddar cheese, ¼ c. chopped green pepper, 3 large eggs, ½ c. milk, ½ tsp. salt, ¼ tsp. black pepper
DIRECTIONS: Preheat oven to 425°. Press the potatoes between paper towels to remove excess moisture. Press onto the bottom and the sides of an 8” pie plate. Drizzle with the butter. Bake for 25 minutes. Reduce the oven temperature to 350°. Combine the ham, Cheddar and bell pepper in a medium bowl and mix well. Spoon into the hash brown crust. Beat the eggs in a small bowl. Add the milk, salt and black pepper and mix well. Pour the egg mixture over the ham mixture. Bake the quiche until set, 25-30 minutes.
 
 
APPLE MUFFINS
 
INGREDIENTS: 1 can apple pie filling, 3 eggs, 2 tsp. apple pie spice, 1 box yellow cake mix
DIRECTIONS: Beat together all the ingredients with electric mixer on medium speed. Divide batter equally between 24 paper-lined cupcake wells. Bake @ 350° for 25-30 minutes or until tests done. Cool before peeling off paper liners.
 
 
SUNDAY BEST FRUIT SALAD
 
INGREDIENTS: 1 (20 oz.) can pineapple chunks-juice reserved, 2 apples-peeled & cored, 1 can peach pie filling, 2 bananas-peeled & diced, 3 kiwis, 1 pint strawberries.
DIRECTIONS: In small bowl, toss chopped apples in reserved pineapple juice. Allow to sit for 5-10 minutes. In large salad bowl, combine pie filling & pineapple chunks. Remove apples from pineapple juice; add to pie filling mixture. Add chopped bananas to reserved pineapple juice and let sit for 5-10 minutes. Peel and slice kiwi and ½ of strawberries. Chop the other ½ of strawberries and set aside. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.
 
PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND, KITCHEN & FLOOR DÉCOR – RICE LAKE, AMUNDSON’S APPLIANCES – RICE LAKE