Brunch
and Beyond
Recipes, Tips, & Products
to plan, cook, and serve your next brunch -- or any event!
Recipes, Tips, & Products
to plan, cook, and serve your next brunch -- or any event!
|
Brunch
and Beyond
Recipes, Tips, & Products to plan, cook, and serve your next brunch -- or any event! |
| Miscellaneous This 'n That -- Some Extra Items to Try |
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3 pints cherry tomatoes, halved 1/2 c. chopped fresh basil 1 - 1 1/2 tsp. olive oil Salt & pepper to taste Combine
all
ingredients and refrigerate until serving. Glazed Chocolate Oven Doughnuts Makes about 9 doughnuts 2 1/3 c. baking mix 1/4 c. sugar 1/2 c. milk 3 tbs. cocoa 1 tsp. vanilla Chocolate Glaze (see below) 1. Preheat oven to 425 degrees. 2. Mix all ingredients except Chocolate Glaze until dough forms. Turn dough onto a surface dusted with baking mix. Gently roll in the baking mix to coat. 3. Knead lightly 10 times. Roll dough 1/2-inch thick. Cut with 2 1/2-inch doughnut cutter. Place about 2 inches apart on an ungreased baking sheet. 4. Bake about 8 minutes or until set. Remove from baking sheet and cool slightly on a wire rack. 5. Spread with Chocolate Glaze. Sprinkle with chopped nuts or coconut, if desired. Chocolate Glaze: 1/2 c. semisweet chocolate chips 1 tbs. shortening Heat ingredients in a heavy 1-qt. saucepan over low heat, stirring occasionally, until melted. Spinach Pancakes 10 oz. pkg. frozen chopped spinach, thawed & drained 1 small onion, finely chopped 8 eggs, beaten 1/2 c. crumbled Feta cheese 1/4 c. sour cream, optional Vegetable oil for frying 1. Mix spinach, onion, and eggs in a bowl. 2. Heat oil in a large skillet over medium heat. Using about 1/4 c. spinach mixture per pancake, cook until lightly browned, then turn over. 3. When the second side is almost browned, sprinkle 1 tbs. cheese on each. Remove when cheese is melted. 4. Top with sour cream, if desired. |
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