April 05, 2007
This month: Easter Brunch Menu
If you will be celebrating the Easter Holiday this year, I have put together a few Easter recipes that would be a welcome addition to the traditional foods that you may already serve.Easter can be a relaxing holiday and I hope you enjoy some of my favorite breakfast and brunch recipes and incorporate at least one of them into your Easter brunch menu.
Best regards, Laura
Easter Brunch Recipes
Creamy Scrambled Eggs: A very special baked egg recipe that is made with milk, butter, and cream cheese. The eggs have a very creamy texture that is completely different than your standard scrambled eggs. You will find yourself wanting a second piece of this rich egg pie. This recipe makes a large 9" x 13" pan but you can cut the recipe in half for a smaller crowd.
Stuffed French Toast:
This French toast recipe is stuffed with a sweetened ricotta cheese mixture and strawberry jam. It is topped with fresh berries. It is a nice recipe to make on short notice as it only takes about 15 minutes to prepare and about 15 minutes to fry in a griddle or frying pan. Serve with maple syrup or serve plain. It is delicious either way.Wisconsin Brunch Casserole: A breakfast casserole made with ham, mushrooms, and cheddar cheese and covered with a creamy sauce. If you have guests staying over, make this casserole the night before and bake it in the morning.
Ham Glaze:
Serve this glaze over your favorite spiral smoked ham or ham steaks for Easter dinner or brunch. This ham glaze is a rich sauce with raisins, pineapple juice, cherries, and flavored with spices like cloves, nutmeg, ginger, and allspice.
Browned Butter Potatoes:
These potatoes are special because the potatoes are boiled in a beef broth and then coated with a foamy browned butter and parsley. The browned butter turns a deep caramel color and gives these potatoes a very distinctive flavor. I highly recommend this recipe!
Crumb Coffeecake:
This is just a delicious coffeecake recipe that is wonderful to eat on its own or served with sweetened fresh fruit on top. The crumb topping complements the moist cake. This recipe is really good! I have made this recipe in my own kitchen often. I hope you enjoy it as well.Au Gratin Potatoes: A quick and easy potato side dish that is creamy and cheesy made with Hash Brown potatoes, cream of chicken soup, cheddar soup, and sour cream.
Old-Fashioned Cookbooks
These are just a few of my new cookbooks for sale.
Each specialty book is softcover, 32 pages, and contains 65-75 recipes.
There are authentic old-fashioned recipes and also historical notes
from early America in many of the books. They are available from my website.Old-Fashioned Muffin Recipes Cookbook
Old-Fashioned Bread Recipes Cookbook
A Dish of Tea-Teacakes, Scones, and Biscuit Recipes
Old-Fashioned Bread Pudding and Dessert Recipes
Old-Fashioned Southern and Peach Recipes
View all of my cookbooks for sale.
More Ideas for Easter Brunch Menus
Host
the Perfect Easter Brunch By Sarah Potts
Not
Sure What To Serve For Easter Dinner? by
Donna Hager
How
to Make an Easter Bunny Cake by LeAnn Ralph
Easter
Baking and Cooking Tips (Plus a Bonus Easter Recipe) by Jill
Seader
A Helpful Hint:
As you take a cake from the oven, place it for a very few minutes on a cloth wrung out of cold water. Then it may be turned out easily without sticking to the pan.Quote for the Day:
If you enjoyed today, it wasn't wasted.If you received this newsletter as text and are having trouble viewing it, click here to view it as a web page: Breakfast and Brunch Express E-Zine Issue 12 Easter Brunch Menu View other back issues of the Breakfast and Brunch Express here in case you missed an issue.
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Laura Warnke
1102 S. Wisconsin Drive, Howards Grove, WI 53083
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Laura Warnke
1102 S. Wisconsin Drive, Howards Grove, WI 53083