Brunch For Large Group

RE: Brunch For Large Group By Great Granny Vi (415) Profile Contact This can be made a few days ahead and kept frozen. You can make small servings in lined mini muffin tins or use styrofoam egg cartons that you have washed and dried. Freeze and then take out just before serving and place on a platter or foil- lined cookie sheet. I'm sorry I don't know how many of these you will need. Good Luck and RELAX you'll do fine. Mystery Dessert ( from Jane Fannin 1973 ) 2 cups brown sugar 2 eggs 2/3 cup flour 1 Tablespoon baking soda 1 cup chopped nuts ( she used pecans) Mix and bake these ingredients at 350º for 20 minutes. Cool thoroughly. Whip 1 pint whipping cream ( HEAVY AND REAL) and flavor with brandy or rum ( Extract ok ) Crumble cake into cream and FREEZE. It is really a mystery because it looks like dates, it tastes fabulously rich and guests can never guess what it is. Spoon out or cut into 8 squares Enjoy.... GG Vi Posted on 11/03/2008 | Report Spam or Abuse RE: Brunch For Large Group By WIsgal (223) Profile Contact Depending on the group, you may want to start out with a punch, spiked or not, It would be a way to keep everything going, and a crowd mixer, while you put out the food. I would make a couple different kinds of strata (bread cubes covered with ham, sausage, spinach, peppers, whatever you prefer, then a mixture of milk and eggs, refrig all night and bake in morning) Have a plate of fruit, maybe small muffins, two pitchers of juice, maybe orange and cranberry. A plate of small cookies. A bowl of mixed nuts and/or covered pieces of chocolate candy. (DOVE if cost is no consideration) And plenty of coffee. Posted on 11/01/2008 | Report Spam or Abuse RE: Brunch For Large Group By triofangel (2) Contact Decor is half the battle. Fresh flowers, beverages served in nice see thru containers and a smiling and relaxed hostess is key. The following recipe always is a hit. I make a brunch "lasagna". I take a 9x13 pan, and do the following in layers- sour cream on the bottom, potatoes thinly sliced on top of that, and American cheese slices on top of that, with deli sliced ham on top of that. All of this is covered with a mixture of beaten eggs w/milk with green onions, green peppers, and tomatoes. Cover w/foil and bake in oven at 350 for an hour. During the last 15 mins remove the foil and place shredded cheese on top, letting it melt. I serve this w/bread and fruit and if I'm really ambitious some french toast I had made the day before put in the oven to warm during the last 1/2 hour of "lasagna" cooking. Enjoy! Posted on 10/31/2008 | Report Spam or Abuse RE: Brunch For Large Group By Jan (Guest Post) You can make egg bakes, bake hash brown potatoes. You can oven fry bacon, serve muffins and rolls and fruit. Egg bakes can be made the day before and baked when you are ready. You can even bake the bacon and warm it in the microwave when you are ready to serve. Posted on 10/31/2008 | Report Spam or Abuse RE: Brunch For Large Group By Guest (Guest Post) Christine, I have a fun recipe that you might be able to adapt to your occasion. It's not a make ahead, it's more of an assemble and cook type thing. Take a frozen loaf of bread dough (Walmart carries the Rhodes brand frozen dough, 3 loaves per pack) Those 3 loaves cost just $2.50 total. Take out a frozen loaf (or all 3 in your case) Let them thaw per package directions. This is the plan-ahead part. You need to allow time for the dough to thaw and rise. Basically, once the dough has risen (I think to double in size), you punch it down and spread it out on a cook sheet. You can decide how thin you want it. It will have an oblong shape, vertically. Take whatever ingredients you want and put them in the middle of the dough, from top to bottom. Your ingredients will form a middle stripe because you are going to fold the left and right edges of the bread toward the middle, which will make a seam. Use some flour water or sugar water to pinch the seam closed and help seal it. Just wet your fingertips and pinch, nothing to it. When you have it all sealed, flip it over so the seam is not showing. Cook it according to package directions for the bread and you will have a "stromboli" of sorts. It will be hot bread stuffed with goodness! My family likes several different types. We use pastrami and Mozarella with Italian seasoning often. Just use deli meat that is already cooked, add your favorite cheese and seasonings and seal it up in the bread dough. Tomato sauce and alfredo sauce taste good in these breads. You can make it country, or Italian, or Tex-Mex, or whatever. Depending on the weather in your area, maybe you'd want to do something like a chili-style filling. Bread and meat in one dish! Plus, the clean up is a snap! It looks really fancy too. You can make a dessert out of this as well. Whatever you make, once you take it out of the oven, you can slice it into portion sizes of your choosing. The combinations are endless. Good luck with your event. I hope whatever you make turns out great! Mrs C in Texas Posted on 10/30/2008 | Report Spam or Abuse

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