Egg Casserole

8 slices bread, cubed or torn into bites size pieces OR 16 oz frozen cubed potatoes

1/2 onion, chopped and sauteed

1/2 red bell pepper, chopped and sautéed

Asparagus, diced and cooked

1 pound breakfast sausage, cooked and diced

2 cups cheese, grated (I use sharp cheddar and pepper jack.)

8 - 10 eggs

1 cup milk

1 cup of half and half

salt and pepper to taste

Lightly grease a 13x9 pyrex. Layer frozen potatoes (sprinkle potatoes with salt and pepper) or bread cubes.

Layer with veggies, sausage and cheeses.

Mix eggs with half and half and milk. Season with salt and pepper.

Pour mixture evenly over the casserole.

Bake uncovered in 350 degree oven for 45-50 minutes, or until set in the middle.

Can be put together the night before. (Let the casserole sit out 30 minutes in the morning before baking, if you do.) May need to cook a bit longer, too. If getting brown but not set in the center, cover with foil and continue baking.

*****This is the original recipe. You can use any cheese combinations as well as any vegetable combinations. Sausage, ham or bacon adds great flavor as well.

At Harvest Brunch 2017 we did 3 different egg casseroles:

Broccoli, yellow squash, with pepper jack and cheddar.

Asparagus with goat, mozzarella and parmesan. See below.

Tomato, pesto with mozzarella and parmesan.

Egg Casserole:

Asparagus and Goat Cheese

8 slices of bread, cubed into bite-sized pieces (enough to spread out evenly in the 9x13 pan) 

1 c shredded Mozzarella cheese

3/4 c goat cheese (approximate)

1/4 c grated Parmesan cheese

One bunch of asparagus

10 large eggs

2 cups milk

Salt and Pepper to taste

Chopped parsley (for garnish)

1 Wash and cut asparagus into 1 1/2 inch pieces, keeping the tops whole. Blanch and set aside.

2 Mix together the eggs, the milk, and salt and pepper. Set aside.

3 Butter a 9x13 pan.

4 Spread out the bread cubes in the pan. Distribute asparagus pieces on top of the bread evenly, reserving the top pieces of the asparagus.

5 Spread on the goat cheese next. (You can use a small cookie scooper to evenly distribute the goat cheese.)

6 Pour the egg and milk mixture.

7 Add the Mozzarella cheese and then spread out the asparagus tops.

8 Top with the grated Parmesan, but leave some of the asparagus tops visible.

(At this point, you can refrigerate overnight.)

Bake uncovered in a 350 degree oven for 50 minutes to 1 hour.

Garnish with chopped parsley.

Pumpkin Spice Creamer

1 can sweetened condensed milk

1 3/4 cup half and half

3 TB pumpkin puree

3 TB maple syrup

1 tsp pumpkin pie spice

1 tsp vanilla

Whisk all ingredients together and chill. Can be made 2 days ahead. Makes about 2 1/2 cups.

Pumpkin Pie Coffee Cake

PREP TIME 30 mins

COOK TIME 55 mins

TOTAL TIME 1 hour 25 mins

This Pumpkin Pie Coffee Cake is like a pumpkin pie layered inside a spice cake. There's no coffee cake moister or pumpkinier.

From: Chew Out Loud

Serves: 16 - 20

INGREDIENTS

For the Streusel Topping:

•⅓ cup butter, cold and cut into pieces

•1 cup brown sugar, packed

•2 tsp ground cinnamon

•1 cup chopped pecans or walnuts

For the Pumpkin Filling:

•1 (15oz) can pure 100% pumpkin

•¾ cup sugar

•½ tsp table salt

•2 tsp ground cinnamon

•½ tsp ground ginger

•¼ tsp ground cloves

•¼ tsp ground nutmeg

•2 large eggs

•½ cup evaporated milk

For the Cake:

•½ cup butter, softened but not melty

•⅔ cup sugar

•3 large eggs, room temp

•1 tsp pure vanilla

•1 cup whole plain Greek yogurt

•2 cups all purpose flour

•1 tsp baking soda

•1 tsp baking powder

DIRECTIONS

1 Make the Streusel ahead: Combine all streusel ingredients in a bowl and use clean fingers or a pastry cutter to work the mixture into texture of chunky damp sand. There should be bits and pieces of butter/nut chunks still present. Cover and chill until ready to use.

2 Make the Pumpkin Filling: In a bowl, whisk together the filling ingredients until well incorporated and smooth. Set aside.

3 Make the Cake: Grease a 9x13 baking pan and preheat oven to 325 F with rack on lower middle position. Set aside. In the bowl of a stand mixer fitted with paddle attachment, cream the butter and and sugar together until light and fluffy. Add eggs one at a time, beating to combine in between. Add vanilla and beat to combine. Add yogurt and beat just until incorporated.

4 In a separate bowl, combine all dry cake ingredients (flour, baking soda, baking powder) and whisk to combine well. Using a rubber spatula, fold dry flour mixture with the egg/yogurt mixture just until combined; don't over mix.

5 Spread at least half of the cake batter into prepared cake pan, smoothing out to the corners evenly. Spread pumpkin filling evenly over this (will be thick; it's ok if a little gets combined with batter. I use damp fingers if spatula is sticky.) Spread remaining cake batter over the pumpkin filling. It might be a thin layer, which is ok. Sprinkle streusel topping evenly over top of entire cake.

6 Bake for 50 - 60 minutes or just until a toothpick inserted in the cake portion of the center comes out almost clean. Let cool completely before cutting.

NOTES

This cake is easier to cut after its been chilled. If you have time, cover and chill before serving. We think it tastes best chilled, too.

Be Mine Beet & Goat Cheese Bruschetta

     by Sylvia Fountaine, Feasting at Home December-7-2013

Ingredients

3 medium sized beets ( tennis ball sized) halved

1 baguette, sliced at a diagonal into 1/2 inch thick slices

Olive oil for brushing bruschetta

1 1/2 Tablespoon olive oil

1 Tablespoon balsamic

10 basil leaves - cut into ribbons

1/8 C finely diced red onion or shallot

4 oz goat cheese

4 oz cream cheese

1/4 teaspoon salt

1/4 teaspoon cracked pepper

1/2 teaspoon sugar

Instructions:

Preheat oven to 400F

In a medium put, cover halved beets with water and boil until just tender, about 20-30 minutes.

In the meantime, slice baguette into 1/2 inch slices at a diagonal. Brush both sides with olive oil and place on a sheet pan in a 400 F oven for 15 minutes, or until crisp. Set aside.

Place cream cheese and goat cheese in a bowl and either warm in a microwave until just soft enough to combine easily with a fork. ( I place the bowl in my toaster oven on low). Mix with a fork until smooth. Set aside.

When beets are fork tender, drain pot, refill with cold water and slip skins off the cooked beets under running cold water using your hands. Dice into small 1/3 inch cubes and place in medium bowl.

Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic -stir to combine.

Assemble: Spread a little goat cheese mixture on each bruschetta creating a “trough” ( to hold beet mixture in place) and top with a Tablespoon of beet mixture. Garnish with a few basil ribbons. It's really nice to served when the goat cheese is still a touch warm. Serve on a white platter to show it off, or a rustic cutting board.

        Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 25-30 bruschetta

Cupid's Cranberry-Horseradish Cream & Turkey

Thinly sliced baguette, buttered

Sliced Turkey (I used Deli-sliced mesquite turkey breast)

Cranberry-Horseradish Cream

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer ½ cup to a small bowl.

Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.

Increase the heat to medium and cook until the cranberries burst, about 12 minutes.

Reduce the heat to low and stir in the reserved cranberries.

Fold in ¾ cup sour cream and 1 to 2 teaspoons horseradish.

Chill before serving.

Place one slice of turkey breast on butter baguette slice and top with a horseradish cream.

Roasted Red Pepper Pesto & Smoked Gouda

French baguette

Smoked Gouda

Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

3 large red bell peppers

½ cup fresh basil leaves

2 cloves garlic

¼ cup pine nuts, toasted

¼ teaspoon red pepper flakes

Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil

Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse).

Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, ½ teaspoon salt and 1 teaspoon pepper in a food processor until combined.

With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately.

Heat oven to 425. Make crostini by slicing baguette into thin slices (1/3 inch) and brush with olive oil. Bake for about 8 minutes. Cool.

Top crostini with a slice of smoked Gouda and microwave about 20-40 seconds until cheese starts to bubble. Top with pesto.

Sun-Kissed Tomato Cucumber Heart

1½ c sun-dried tomatoes, chopped

½ c. parmesan cheese

3 cloves of garlic

1 t. olive oil

1 t. dried oregano

1 8 oz. pkg. cream cheese, softened

½ c. sour cream

2 cucumbers

1 loaf whole grain bread

salt and pepper to taste

butter

Beat cream cheese until smooth. Add all ingredients except for cucumbers, salt and pepper. Butter 1 slice of bread. Spread

cream cheese mixture on slice. Chill before cutting. Cut each slice into four squares. Top with a cucumber slice. Sprinkle

with salt and pepper if desired. Makes about 32 tea sandwiches.

Chocolate Lover's Ganache Cupcake

Cake: 1 ½ cups semisweet chocolate morsels

½ cup butter, softened

1 (16 oz) package light brown sugar

3 large eggs

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 (8oz) container sour cream

1 cup hot water

2 tsp vanilla extract

1. Melt chocolate morsels in a microwave-safe bowl at HIGH for 30 second intervals until melted (about 1 ½ minutes). Stir until smooth.

2. Beat softened butter and brown sugar at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

3. Sift together flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Add 1 cup of hot water in a slow, steady stream. Stir in vanilla. Spoon batter into lined cupcake trays.

4. Bake at 350 for 15-17 minutes or until a wooden tooth pick comes out clean. Cool completely on rack. Yields 80 mini cupcakes.

Ganache: 1 (12oz) package semisweet chocolate morsels

1 ½ cups whipping cream 3 TBS butter

1. Microwave morsels and whipping cream in a 2 qt. microwave-safe bowl at MEDIUM 2-3 minutes or until chocolate begins to melt and mixture is smooth. Whisk in butter. And let stand 20 minutes.

2. Beat at medium speed with an electric mixer 3-4 minutes or until soft peaks form. Frosted cooled cupcakes and decorate as you like.

Citrus Scone

Copyright 2006, Ina Garten       

Note: Cranberries were not included in the Valentine Tea version of this recipe.

4 cups plus 1/4 cup all-purpose flour

1/4 cup sugar, plus additional for sprinkling

2 tablespoons baking powder

2 teaspoons kosher salt

1 tablespoon grated orange zest

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

1/2 cup confectioners' sugar, plus 2 tablespoons

4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest.

Add the cold butter and mix at the lowest speed until the butter is the size of peas.

Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture.

Mix until just blended. The dough will look lumpy!

Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball.

Flour your hands and a rolling pin and roll the dough 3/4-inch thick.

You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.

Flour a 3-inch round plain or fluted cutter and cut circles of dough.

Place the scones on a baking pan lined with parchment paper.

Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes,

until the tops are browned and the insides are fully baked.

The scones will be firm to the touch.

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice,

and drizzle over the scones.

Earl Grey Tea Cake

with White Chocolate Icing

2 cups whole milk  

5 Earl Grey tea bags (for stronger Earl Grey flavor add 2-3 more tea bags)

1 cup butter, at room temperature

2 cups sugar

4 eggs

1 teaspoon pure vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

To Make Cupcakes:

Pour the milk into a heavy-bottomed saucepan with a tight fitting lid.

Scald the milk (heat until it is steaming and many tiny bubbles have formed in the milk around the edge of the pan.

Add the tea bags, remove the pan from the heat and put the lid in place.

Let the milk cool to room temperature like this.

When the milk is cool, squeeze the excess liquid from the tea bags and discard them.

Measure one cup plus 2 tablespoons of the cooled infused milk and reserve the rest.

Preheat oven to 375°F.

In a stand mixer fitted with the paddle attachment (or a mixing bowl with an electric hand-held mixer).

Beat together the butter and sugar until lighter in colour and fluffy.

Add the eggs, one at a time, beating well after each addition and scraping down the bowl.

Add the vanilla extract and beat well.

In a separate bowl, whisk together the flour, baking powder and salt.

Add about 1/3 of the flour mixture to the butter/egg/sugar.

Beat on low just until combined.

Add about 1/3 of the infused milk that you measured.

Again, beat just until combined, scrape down the sides of the mixing bowl.

Repeat -flour, milk, flour, milk- until both flour and milk are completely incorporated.

Line 24 muffin/cupcake wells with cupcake liners and spray lightly with non-stick cooking spray.

Fill the liners about 2/3 full of cupcake batter.

Bake for 18-22 minutes, or until they spring back when pressed lightly or a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the pan for 5 minutes before turning out onto a cooling rack to finish cooling completely.

White Chocolate Icing:

2 cups powdered sugar, sifted

1 cup (2 sticks) unsalted butter, cut into small pieces

2 tbsp. heavy cream

4 oz. white chocolate, melted (use the baking bar not the chips)

1 tsp. vanilla extract

-Place sugar and butter into bowl of a stand up mixer and begin beating on low speed with paddle just until combine, about 2 mins.

-Add the cream and turn the speed to medium-high and continue beating the mixture until smooth.

-Reduce the speed to medium and slowly drizzle the melted chocolate.

-Fold in the vanilla until fully incorporated.

Raspberry Almond Shortbread Thumbprint

1 cup butter

2/3 cup sugar

1/2 tsp. almond extract

2 cups flour

1/2 cup raspberry preserves

Cream together butter, sugar and almond extract. Mix in flour, shape in small

balls. Make indention with thumb in each ball. Fill with raspberry jam. Bake @

350 degrees for 14 to 18 minutes or until lightly browned. Cool for 1 minute.

Remove from tray onto cooling rack. Drizzle icing over cooled cookies.

Icing

1 cup powdered sugar

1 1/2 tsp. almond extract

2 to 3 tsp. water

Sweetheart Fruit Tart

Sweet Pastry Crust

1 1/2 cups all purpose flour

1/8 teaspoon salt

1/2 cup unsalted butter

1/4 cup granulated white sugar

1 large egg, lightly beaten

Whisk the flour with the salt, set aside. Place butter in the bowl of electric mixer, or with hand mixer, beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten pastry into a disk, cover with plastic wrap and refrigerate for 15 to 30 minutes or until firm.

Preheat oven to 400 degrees. Lightly butter and flour an 8-9 inch tart pan with a removable bottom or use a mini tart pan with a non stick finish (I used the Williams Sonoma mini tartlet pan, which doesn't need to be floured or greased). Once pastry has chilled sufficiently, evenly pat onto bottom and up sides of tart pan (I roll out the dough on a floured service a bit then palce in pan). Cover with plastic wrap and place in freezer for 15 minutes. Remove from freezer and prick pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust on the center oven rack, for 5 minutes. Reduce oven temperature to 350 degrees and continue to bake the crust for about 15 minutes until crust is dry and lightly golden brown. If using a mini tart pan, bake at 400 degrees for 3 minutes, reduce to 350 and bake and additional 4-5 minutes. Remove from oven and cool on a wire rack. Mini tarts can be removed from pan after a few minutes, continue to cool on rack (makes about 24 mini tarts).

Cream Cheese Filling

1 (8 ounce) package cream cheese

1/2 cup white sugar

2 teaspoons vanilla extract

In a large bowl, beat cream cheese with the 1/2 cup sugar and vanilla until light. Spread on cooled pastry crust. If making mini tarts, the filling can be piped to make it easier, otherwise spoon into the center of each tart.

Fruit topping

Arrange desired fruit on top of filling, (I use strawberries, blueberries, raspberries, etc.) and chill.

Tiny Heart Sugar Cookie

3 ¼ cups flour

1 ½ cups sugar

2/3 cup butter

2 eggs

2 ½ teaspoons double-acting baking powder

2 tablespoons milk

1 teaspoon almond or vanilla extract

½ teaspoon salt

Frosting

Measure all ingredients into bowl and beat a medium speed until well mixed.

Shape dough into a ball. Let rest in the refrigerator for 30 minutes.

Roll thin and cut out.

Bake at 400 degrees for 8 minutes.

Remove from cookie sheet immediately and frost when cool.

Frosting

4 cups powdered sugar

1/3 cup milk

2 tablespoons + 2 teaspoons corn syrup

1 teaspoon almond extract

Mix together until well blended.

Add food color if desired.

Frost cookies and sprinkle with decorations while still wet.

Dry overnight before stacking.