The Menu
Eggs Benedict Casserole
Sunshine Fruit Salad
Mom's Muffins
Tea Punch
The Recipes
Eggs Benedict Casserole
serves 12
Here’s a casserole as tasty as Eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch.
http://www.tasteofhome.com
3/4 pound Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika
SAUCE:
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted
Place half of the bacon in a greased 13-in. x 9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375°F for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160°F or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Sunshine Fruit Salad
serves 12
This is an excellent salad any time of the year. Other fruits can be substituted when they're in season.
http://www.tasteo fhome.com/recipes/Sunshine-Fruit-Salad
4 medium oranges, peeled, sectioned and chopped
2 tablespoons sugar
4 green or red tart apples, chopped
6 kiwifruit, peeled and chopped
2 cups green grapes
1 cup seedless red grapes
2 cans (8 ounces each) pineapple chunks, drained
1 cup vanilla yogurt
2 large firm bananas, sliced
In a salad bowl, combine oranges and sugar. Let stand for 10 minutes. Add apples, kiwi, grapes, pineapple and yogurt; toss gently. Cover and refrigerate for 30 minutes. Add the banana just before serving.
Mom's Muffins
makes 12 - make 2 batches for this menu.
These muffins were always a special treat when I was a child. Now I have lots of muffin recipes, and I make one kind or another several times each week. But none are better than these...and for me, none come out of the oven with so many heartwarming memories attached!
http://www.tasteofhome.c om/recipes/Mom-s-Muffins
2 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
3/4 cup milk
1/4 cup vegetable oil
In a bowl, combine flour, sugar, baking powder and salt. Make a well in the center. Combine eggs, milk and oil. Pour into well and mix just until dry ingredients are moistened (do not overmix).
Spoon into greased muffin cups. Bake at 400°F for 20-25 minutes or until golden brown.
Tea Punch
serves 24
A different twist to a standard punch. Brewed tea is mixed with orange juice, pineapple juice, lemonade and ginger ale.
http://allrecipes.com/Recipe/Tea- Punch/
1 cup white sugar
1 cup strong brewed black tea
4 cups orange juice
4 cups pineapple juice
4 cups prepared lemonade
1 (2 liter) bottle ginger ale, chilled
In a pitcher, combine sugar and tea. Stir until sugar is dissolved. Stir in orange juice, pineapple juice and lemonade. Chill in refrigerator for 4 hours.
Just before serving, pour chilled juice mixture into a punch bowl and stir in ginger ale.
Eggs Benedict Casserole
Sunshine Fruit Salad
Mom's Muffins
Tea Punch
The Recipes
Eggs Benedict Casserole
serves 12
Here’s a casserole as tasty as Eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch.
http://www.tasteofhome.com
3/4 pound Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika
SAUCE:
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted
Place half of the bacon in a greased 13-in. x 9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375°F for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160°F or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Sunshine Fruit Salad
serves 12
This is an excellent salad any time of the year. Other fruits can be substituted when they're in season.
http://www.tasteo fhome.com/recipes/Sunshine-Fruit-Salad
4 medium oranges, peeled, sectioned and chopped
2 tablespoons sugar
4 green or red tart apples, chopped
6 kiwifruit, peeled and chopped
2 cups green grapes
1 cup seedless red grapes
2 cans (8 ounces each) pineapple chunks, drained
1 cup vanilla yogurt
2 large firm bananas, sliced
In a salad bowl, combine oranges and sugar. Let stand for 10 minutes. Add apples, kiwi, grapes, pineapple and yogurt; toss gently. Cover and refrigerate for 30 minutes. Add the banana just before serving.
Mom's Muffins
makes 12 - make 2 batches for this menu.
These muffins were always a special treat when I was a child. Now I have lots of muffin recipes, and I make one kind or another several times each week. But none are better than these...and for me, none come out of the oven with so many heartwarming memories attached!
http://www.tasteofhome.c om/recipes/Mom-s-Muffins
2 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
3/4 cup milk
1/4 cup vegetable oil
In a bowl, combine flour, sugar, baking powder and salt. Make a well in the center. Combine eggs, milk and oil. Pour into well and mix just until dry ingredients are moistened (do not overmix).
Spoon into greased muffin cups. Bake at 400°F for 20-25 minutes or until golden brown.
Tea Punch
serves 24
A different twist to a standard punch. Brewed tea is mixed with orange juice, pineapple juice, lemonade and ginger ale.
http://allrecipes.com/Recipe/Tea- Punch/
1 cup white sugar
1 cup strong brewed black tea
4 cups orange juice
4 cups pineapple juice
4 cups prepared lemonade
1 (2 liter) bottle ginger ale, chilled
In a pitcher, combine sugar and tea. Stir until sugar is dissolved. Stir in orange juice, pineapple juice and lemonade. Chill in refrigerator for 4 hours.
Just before serving, pour chilled juice mixture into a punch bowl and stir in ginger ale.
on June 14, 2012, 12:28 pm
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