Cooperative Living March/April 2014 - 18

READER RECIPES
The word " brunch " describes a meal that combines late breakfast with early lunch,
making this the ideal weekend meal. Both leisurely and decadent, brunch offers lots of
room for creativity. Here are some suggestions for keeping your workload to a minimum:
* Many brunch casseroles can be prepared and refrigerated the night before, then popped in the
oven the following morning.
* Prepared pie crusts and puff pastry come in handy for quiche, that quintessential brunch dish, or
tarts that can be assembled from instant pudding, whipped cream and sliced fruit or preserves.
* Add variety to the usual pancakes and waffles by offering stewed fruit or canned pie filling as
toppings.
* Fresh produce, including seasonally available berries, makes a healthy addition to any brunch.
* When hosting guests, consider a brunch theme, such as Mexican (breakfast tacos and burritos),
Italian (breakfast pizza and frittatas), or British Isles (oatmeal, scones and smoked salmon).
Take a Break for Brunch
OVERNIGHT
APPLE FRENCH TOAST
Kelly Fisher of Rixeyville
INGREDIENTS:
1 cup packed brown sugar
½ cup butter or margarine
2 T light corn syrup or pancake syrup
2 large tart apples, peeled and sliced
¼ " thick
3 large eggs
1 cup milk
1 t vanilla
9 ¾ " slices day-old French bread
DIRECTIONS: In small saucepan, cook
first three ingredients until thick, about 5-7
minutes. Pour into an ungreased 9 " x 13 "
pan and arrange apples on top. In mixing
bowl, beat eggs, milk (may need more
eggs or milk if using thicker, drier bread)
and vanilla together. Dip slices of bread
into mix and soak for 1 or more minutes.
Place over apples. Cover pan and refrigerate
overnight. In the morning, remove
pan from refrigerator 30 minutes before
baking. Preheat oven to 350 degrees.
If desired, sprinkle a little cinnamon over
the bread. Bake uncovered for 35-40
minutes or until apples are soft and knife
comes out clean when stuck in bread.
CREAMED EGGS
Bonita Zimmerman of Mount Solon
INGREDIENTS:
6 T butter
3 cups milk
6 T flour
Salt and pepper to taste
6 hard-boiled eggs, chopped
DIRECTIONS: Melt butter in saucepan.
Combine milk and flour and add to butter,
stirring constantly until thick. Add salt,
pepper and chopped eggs. Serve over
buttered toast.
16
CRANBERRY SCONES
JoAnn Frazier Hensley
of McGaheysville
INGREDIENTS:
2 cups all-purpose flour
7 t white sugar
1 T grated orange zest
2 t baking powder
¼ t salt
¼ t baking soda
1
⁄3 cup butter
1 cup craisins
¼ cup orange juice
¼ cup heavy cream
1 egg
1 T milk
3 t white sugar
DIRECTIONS: Preheat oven to 400
degrees and line a baking tray with
parchment paper. Mix first six ingredients
until combined. Cut in the butter
until mixture resembles coarse crumbs
and set aside. In a small bowl, combine
craisins, orange juice, cream and egg.
Add to the flour mixture and stir until
well combined. Turn dough out onto a
lightly floured surface and shape into
an 8-inch circle. Cut in quarters and
then cut each quarter in half. Place on
the baking tray and brush with the
milk, then sprinkle with 3 teaspoons
sugar. Bake for 15 minutes or until
golden. Serve warm with orange
marmalade.
CORNBREAD QUICHE
Margaret Ann Grout of Montclair
INGREDIENTS:
2 small zucchini - slice one thin,
grate the other
Salt and pepper
½ lb. hot sausage, browned and
drained
1 cup shredded cheddar cheese
1 small box Jiffy cornbread mix,
prepared as directed but not baked
1 small chopped onion
DIRECTIONS: Preheat oven to 350
degrees. Grease a pie pan and line
with zucchini slices. Salt and pepper the
zucchini. Combine cooked sausage,
cheese, grated zucchini and the prepared,
unbaked cornbread mix. Add
chopped onion. Pour mixture over sliced
zucchini and bake for 40 minutes or
until toothpick comes out clean. Serve
with a fruit salad of red seedless grapes,
pineapple chunks, blueberries and
chopped, toasted pecans.
KRISPY KREME BREAD
PUDDING WITH BUTTER
RUM SAUCE
Kathleen Davis of Spotsylvania
INGREDIENTS:
2 dozen plain Krispy Kreme
doughnuts, fresh or day-old
14-oz. can condensed milk
2 4.5-oz. cans fruit cocktail, undrained
2 eggs, beaten
9 oz. raisins
Pinch of salt
1 or 2 t cinnamon
½ cup butter
16-oz. package confectioner's sugar
Rum to taste
DIRECTIONS: Butter a 9 " x 13 " glass
dish. Cut each doughnut into six pieces
and place in dish. Mix condensed milk,
fruit cocktail, eggs, raisins, salt and cinnamon
and pour over top. Allow to set
until the doughnuts have soaked up as
much of the liquid as possible. Bake for
1 hour at 350 degrees until center has
jelled. To make sauce, melt butter and
slowly stir in confectioner's sugar. Add
rum and heat until bubbly. Top bread
pudding with sauce just before serving.
BOUNTIFUL BRUNCH
PIZZA
Dawn Zook of Chester Gap
INGREDIENTS:
1 24-oz. pkg. frozen
shredded hash brown
patties, thawed and
broken apart
1 egg, beaten
Salt and pepper to taste
7 eggs
½ cup milk
1 cup chopped ham
½ cup sliced fresh
mushrooms
¼ cup green onion slices
¼ cup chopped green bell
pepper
1½ cups (6 oz.) shredded
cheddar cheese
DIRECTIONS: Preheat oven
to 400 degrees. Cover
15-inch pizza pan with
parchment paper. For crust,
combine potatoes, beaten
egg, salt and pepper and
mix well. Spread mixture into
a 14-inch circle on pan and
pat down with back of
spoon. Bake 20 minutes and
remove from oven. For egg
topping, whisk remaining
eggs and milk together.
Season with salt and pepper.
Microwave on high for three
minutes and stir. Microwave
an additional three minutes
and stir. Spread cooked
mixture evenly over crust and
top with ham, mushrooms,
green onion and bell pepper.
Sprinkle with cheese. Return
to oven and bake 10 minutes.
To serve, cut in wedges with
pizza cutter. 
Cooperative Living/March-April 2014

Cooperative Living March/April 2014

Table of Contents for the Digital Edition of Cooperative Living March/April 2014