Sunday, May 17, 2009

i heart ... mother's day brunch

mother's day was a week ago.
is it too late to blog about mother's day?
oh well. i'm doing it anyway.
and you'll be happy i did
because i'm going to share two scrumptious recipes with you.
(and they're easy too!)
the past couple of mother's day brunches, and for christmas brunch too,
i've made

crème brûlée french toast





i'm telling you... it is da bomb!!!

it's from "the essential mormon cookbook".
here's the recipe:

1/2 cup butter
1 cup packed brown sugar
2 tablespoon corn syrup
1 loaf texas toast
5 eggs
1 1/2 cups half-and-half
1/4 teaspoon salt
1 teaspoon vanilla
(i added chopped pecans)

syrup butter:
1 1/2 cups butter
3 cups maple syrup
melt together and serve over toast.

in a small saucepan melt butter, brown sugar and corn syrup (and chopped pecans, if you're adding that) over medium heat until smooth, stirring occasionally. pour mixture onto large greased cookie sheet (i cover the cookie sheet with tin foil). spread mixture to cover surface. place 12 slices of texas toast in a single layer to cover pan.

mix together eggs, cream, salt and vanilla. spoon mixture over each piece of bread. cover and refrigerate overnight. bake uncovered at 350 degrees for about 30 minutes. remove from pan and serve. if not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).

makes 12 servings







i also tried a new dish this mother's day.
to be honest, the main reason i chose this recipe is because it was easy -
but it turned out super good!

it's from the "paula deen & friends" cookbook.

spinach and bacon quiche




6 eggs, beaten
1 1/2 cups milk
salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound cooked bacon, crumbled
1 1/2 cups shredded swiss cheese
one 9-inch refrigerated pie crust, fitted into a 9-inch glass pie plate

1. preheat the oven to 375 degrees.

2. combine the eggs, milk, and salt and pepper to taste in a food processor or blender. layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top.

3. bake for 35 to 45 minutes, until the egg mixture is set. cut into 8 wedges.

serves 8







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