Served at Harvest Brunch 2017
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.
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.
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.
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
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
•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
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.
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
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, butteredSliced Turkey (I used Deli-sliced mesquite turkey breast)Cranberry-Horseradish Cream
Roasted Red Pepper Pesto & Smoked Gouda
Sun-Kissed Tomato Cucumber Heart
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 morsels½ 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 SconeCopyright 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 salt1 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
White Chocolate Icing:
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.
1 cup powdered sugar
1 1/2 tsp. almond extract
2 to 3 tsp. water
Sweetheart Fruit TartSweet Pastry Crust
Tiny Heart Sugar Cookie