The Menu
Mimosas
Frittata with Peppers and Artichokes
Layered Yogurt Fruit Salad
Orange-Almond Streusel Muffins
The Recipes
Mimosas
Serves 8.
An elegant champagne cocktail to serve at a special breakfast or brunch.
1/3 cup sugar
2 2/3 cups fresh orange juice, chilled
2 bottles (750 ml each) champagne or Catawba grape juice, chilled
8 orange slices
1. Place sugar and orange juice in blender container. Cover and blend on medium speed about 15 seconds or until foamy.
2. Pour 1/3 cup into each of 8 tall glasses; add about 1 cup champagne to each. Garnish with orange slice.
1 Serving:
Calories 85 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 15 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 1 g
You'll want to whip these cocktails up just before serving, so guests can enjoy the airy lightness of the orange juice foam.
Create your own variation of a mimosa by using a different fruit juice in place of the fresh orange juice.
Frittata with Peppers and Artichokes
Serves 6
A frittata is a dressy version of scrambled eggs. This one, with artichokes, peppers, and cheese, is super for a special Sunday breakfast.
12 eggs, lightly beaten
salt
freshly ground pepper
2 tablespoons butter or margarine
3 tablespoons olive oil
8 canned artichoke hearts, drained and sliced
2 canned roasted red peppers, sliced
2 tablespoons Italian parsley, finely chopped
1/2 cup grated parmesan cheese
Heat the oven to 450 degrees F.
Season the eggs with salt and pepper to taste. Heat the butter and oil in a 12-inch skillet with an oven proof handle. When the butter foams, add the eggs and stir until they resemble loosely scrambled eggs. Remove
from the heat.
Press the edges of the eggs with a fork so that they are evenly distributed over the bottom of the pan. Spread the artichokes, peppers and parsley over the eggs. Sprinkle with the Parmesan cheese.
Put the frittata in the oven for 5 to 8 minutes or until the edges are lightly browned and the cheese has melted. Cut into wedges to serve.
Layered Yogurt Fruit Salad
8 servings
1 container (6 ounces) Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted
1. Mix yogurt and orange juice; set aside.
2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
1 Serving:
Calories 120 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 25g (Dietary Fiber 2g, Sugars ncg); Protein 2g
To toast coconut, heat in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Instead of fresh pineapple, use a 20-ounce can of pineapple chunks, drained. When melons aren't in season, use 2 medium bananas, sliced, and 2 medium unpeeled red apples, coarsely chopped.
Orange-Almond Streusel Muffins
Makes:12 muffins
Streusel Topping
1 tablespoon Original Bisquick® mix
2 tablespoons packed brown sugar
2 tablespoons sliced almonds
1 tablespoon butter or margarine
Muffins
1 teaspoon grated orange peel
1/2 cup orange juice
1/3 cup packed brown sugar
1/4 cup vegetable oil
1/2 teaspoon almond extract
1 egg
2 cups Original Bisquick® mix
1/4 cup sliced almonds
1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups. In medium bowl, mix 1 tablespoon Bisquick mix, 2 tablespoons brown sugar and 2 tablespoons almonds. With fork, cut in butter until crumbly. Set aside.
2. In large bowl, mix orange peel, orange juice, 1/3 cup brown sugar, the oil, almond extract and egg. Stir in 2 cups Bisquick mix just until moistened. Stir in 1/4 cup almonds. Divide batter evenly among muffin cups. Sprinkle with streusel topping.
3. Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
High Altitude (3500-6500 ft):
Increase orange juice to 3/4 cup; decrease oil to 2 tablespoons. Bake 14 to 16 minutes.
1 Serving:
Calories 200 (Calories from Fat 90); Total Fat 11g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 11g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 4%; Iron 6%
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2
Mimosas
Frittata with Peppers and Artichokes Layered Yogurt Fruit Salad
Orange-Almond Streusel Muffins
The Recipes
Mimosas
Serves 8.
An elegant champagne cocktail to serve at a special breakfast or brunch.
1/3 cup sugar
2 2/3 cups fresh orange juice, chilled
Advertisement:
2 bottles (750 ml each) champagne or Catawba grape juice, chilled
8 orange slices
1. Place sugar and orange juice in blender container. Cover and blend on medium speed about 15 seconds or until foamy.
2. Pour 1/3 cup into each of 8 tall glasses; add about 1 cup champagne to each. Garnish with orange slice.
1 Serving:
Calories 85 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 15 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 1 g
You'll want to whip these cocktails up just before serving, so guests can enjoy the airy lightness of the orange juice foam.
Create your own variation of a mimosa by using a different fruit juice in place of the fresh orange juice.
Frittata with Peppers and Artichokes Serves 6
A frittata is a dressy version of scrambled eggs. This one, with artichokes, peppers, and cheese, is super for a special Sunday breakfast.
12 eggs, lightly beaten
salt
freshly ground pepper
2 tablespoons butter or margarine
3 tablespoons olive oil
8 canned artichoke hearts, drained and sliced
2 canned roasted red peppers, sliced
2 tablespoons Italian parsley, finely chopped
1/2 cup grated parmesan cheese
Heat the oven to 450 degrees F.
Season the eggs with salt and pepper to taste. Heat the butter and oil in a 12-inch skillet with an oven proof handle. When the butter foams, add the eggs and stir until they resemble loosely scrambled eggs. Remove
from the heat.
Press the edges of the eggs with a fork so that they are evenly distributed over the bottom of the pan. Spread the artichokes, peppers and parsley over the eggs. Sprinkle with the Parmesan cheese.
Put the frittata in the oven for 5 to 8 minutes or until the edges are lightly browned and the cheese has melted. Cut into wedges to serve.
Layered Yogurt Fruit Salad
8 servings
1 container (6 ounces) Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted
1. Mix yogurt and orange juice; set aside.
2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
1 Serving:
Calories 120 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 25g (Dietary Fiber 2g, Sugars ncg); Protein 2g
To toast coconut, heat in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Instead of fresh pineapple, use a 20-ounce can of pineapple chunks, drained. When melons aren't in season, use 2 medium bananas, sliced, and 2 medium unpeeled red apples, coarsely chopped.
Orange-Almond Streusel Muffins
Makes:12 muffins
Streusel Topping
1 tablespoon Original Bisquick® mix
2 tablespoons packed brown sugar
2 tablespoons sliced almonds
1 tablespoon butter or margarine
Muffins
1 teaspoon grated orange peel
1/2 cup orange juice
1/3 cup packed brown sugar
1/4 cup vegetable oil
1/2 teaspoon almond extract
1 egg
2 cups Original Bisquick® mix
1/4 cup sliced almonds
1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups. In medium bowl, mix 1 tablespoon Bisquick mix, 2 tablespoons brown sugar and 2 tablespoons almonds. With fork, cut in butter until crumbly. Set aside.
2. In large bowl, mix orange peel, orange juice, 1/3 cup brown sugar, the oil, almond extract and egg. Stir in 2 cups Bisquick mix just until moistened. Stir in 1/4 cup almonds. Divide batter evenly among muffin cups. Sprinkle with streusel topping.
3. Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
High Altitude (3500-6500 ft):
Increase orange juice to 3/4 cup; decrease oil to 2 tablespoons. Bake 14 to 16 minutes.
1 Serving:
Calories 200 (Calories from Fat 90); Total Fat 11g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 11g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 4%; Iron 6%
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2