Spring Brunch Party on a Budget
By Cathy Addoms
We have begun the “lookout” for Spring this month of March. Daylight Savings Time starts on the 10th, Ash Wednesday was the 6th, Saint Patrick’s Day is the 17th and Spring starts the 20th. Seems like such a busy month but it really is a quiet time of waiting for Spring.
So how about a party! One that is easy on the host/hostess and the budget. A Breakfast. Not the harried kind that work days produce but a leisurely one to one and a half hour gathering before weekend chores. Nine-thirty to eleven and everyone is off for the rest of the day. A comforting casserole, lots of coffee and juice and a special muffin or coffee cake, jeans and sweats for a dress code. No need for cocktails at breakfast. This is not a brunch which requires more food and drinks and time, this is Breakfast!
Here are some recipes to help with the thinking process.
Beazley Blueberry Muffins
Who is Beazley? Lost to the generations and no one knows but left a really good muffin behind.
Makes 1 dozen muffins
Ingredients
● 2 cups flour
● 1/3 cup sugar
● 2 1/2 tsp. baking powder
● 1/2 tsp baking soda
● 1/4 tsp salt
● 1 to 1 1/2 cups blueberries (if frozen keep so)
● 1 cup buttermilk (CC I use 2 Tabl. more)
● 1/3 cup vegetable oil
● 1 egg
● 1 tsp. vanilla
● 1 tsp. cinnamon (optional)
● Sugar for topping (optional)
Instructions:
1. Heat oven to 400 degrees. Line muffin tin or spray with vegetable spray.
2. Combine dry ingredients and mix well.
3. Add blueberries, fresh or frozen and toss with the dry ingredients.
4. Combine wet ingredients and mix with a light hand into the dry ingredients. (Mix
completely but don’t overdo it.)
5. Using an ice cream scoop divide batter evenly and sprinkle with sugar.
6. Bake 25 – 30 minutes until toothpick comes out clean.
I often make a mix of the dry ingredients (not blueberries) and keep in a zip bag. Makes it so simple to put together later. Also if very busy can mix the wet ingredients the night before and keep in fridge. Almost as easy as a box!
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ORANGE COFFEE CAKE
● 1/2 tsp. salt
● 3/4 cup milk
● 1/3 cup butter, room temp.
● 1 egg
● 2 tsp. grated orange peel
● 1/3 cup sliced almonds
● 2 Tabl. Triple Sec liquor or Orange juice
● 1 Tabl. sugar
Instructions
1. Heat oven to 350 degrees, Grease, and flour a 9″ round cake pan.
2. Combine all dry ingredients, combine wet ingredients and mix well.
3. Combine dry and wet mixing to combine well. Top with sliced almonds. Bake 35-40
minutes.
4. When finished baking sprinkle the Triple Sec over the warm cake and then sugar.
5. Serve warm or at room temp.
Serves 8 pieces
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Chimayo B&B Brunch Casserole
Serves 4 amply, easily doubled and tripled.
Ingredients
● 4 eggs
● 1/4 cup flour or corn Masa
● 1/2 tsp baking powder
● 1/2 tsp salt ( if doubling recipe just use 1/2 tsp)
● 1 1/2 tsp dry mustard
● 1 cup regular small curd cottage cheese
● 1 cup shredded jack cheese
● 1 cup shredded sharp cheddar cheese
● 1/4 cup soft butter and 1/2 cup (4oz can) chopped green chilies
Instructions
1. Coat casserole with butter. Heat oven to 350 degrees.
2. Combine eggs through dry mustard and beat well.
3. Add remaining ingredients blend well.
4. Pour into casserole dish and bake for 35 – 40 minutes.
**If cold from the fridge it needs to warm up a bit, 20 minutes on the counter or up the baking time by 15 or so minutes.
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Sara’s Crab Breakfast Casserole
This is a very very good and simple to put together casserole. The number of casserole recipes is staggering but not very many are as wonderful as this one. Don’t miss place this!
Ingredients
● 12 slices stale firm bread cubed
● 1 pound crab meat, thaw if frozen
● 7 hard-cooked eggs, peeled and sliced
● 3 Tablespoons grated onion
● 3 Tablespoons chopped parsley
● 2 1/2 cups real mayonnaise (Yes- really)
● 2 1/2 cups whole milk
● Salt and Pepper to taste (about 1/2 tsp. each)
Topping
● 1/2 cup grated parmesan cheese
● 1/2 cup bread crumbs
● Paprika
Instructions
1. 3-quart casserole (9×13 size or so) Oven 325 degrees Bake 50-65 minutes. Serves 8 to 10.
2. In a large bowl combine bread cubes, crab, eggs, onion, and parsley. Toss lightly to distribute ingredients evenly.
3. In a separate bowl whisk together the mayonnaise and milk. Pour over bread mixture and gently combine.
4. Pour into the greased casserole spreading evenly.
5. Combine the topping ingredients and sprinkle evenly over the top of the casserole.
6. Cover with plastic wrap and refrigerate overnight. Remove from the fridge 30-60
minutes before baking.
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A Granola Parfait is a delicious way to start your Breakfast Party. Start with vanilla yogurt, granola, fresh fruit and repeat in glasses or bowls. Not too much, just enough to get the thing going.
Cathy’s Granola Recipe
Ingredients
● 3/4 cup vegetable oil
● 1/4 cup honey or maple syrup
● 1 cup packed brown sugar
● 1 tsp. vanilla
● 1/2 tsp. salt
● 8 cups rolled oats
● 3/4 cup sliced or slivered almonds
● 1/2 cup sunflower seeds
● 1/2 – 1 cup shredded coconut
Instructions
1. Oven 325 degrees.
2. Combine oil, honey, brown sugar in a saucepan and bring to a gentle boil to melt sugar. This will not combine, don’t worry. Now add vanilla.
3. In a large mixing bowl combine all the other ingredients, mix well. Add the hot ingredients to the dry and stir to combine. Take your time with this step. Spread this mixture on 2 foil-lined cookie sheets and place in the oven stirring every 15 minutes until golden, about 45 – 60 minutes.
Note: I also add cinnamon or Apple pie seasoning, also sometimes walnuts and pecans. For people with nut issues I just add sesame seeds and more coconut. This is just a start, dried fruit after the baking time and cooling, cherries, cranberries, dates, blueberries, figs, etc make a great addition.
(Source: Cooking with Cathy, produced by Cathy Addoms, is a column which has been included in several national magazines over the past decade. We are very proud to have her talent and recipes as a part of ARTSandFOOD®.)
If you are eager to get really hungry you can see the rest of our food blog posts!
