1 09 2010

This morning it was my turn to host our quilt group.  I went a little crazy with food for brunch.  My approach to cooking for groups is it is better to have too much than too little.  I did a little experimenting plus cooked a few tried and true recipes.   Just let me say this meal was all about taste — not health!   I started with Twice Baked Potatoes (Jesse loves these, so I made enough for at least three meals) and fresh corn.

Then a vegetable tray with dip.

Croissants with cheese and parmesan spinach artichoke dip/spread from Costco.

A last-minute addition,  Brunch Egg Cups from the book Crepe Cookery (with some modifications).  If I make them again, I’ll make sure I use a crepe recipe that isn’t sweet, they went over very well anyway.

Brunch Egg Cups

Servings: 6

6 cooked crepes
3 ounces mushrooms, sliced
6 eggs
salt and pepper
3 tablespoons light cream
1/2 cup swiss cheese, grated
2 or 3 green onions, sliced

Spray muffin pans or custard cups with cooking spray. Line each with a cooked crepe. Place several mushroom slices and green onion slices in each. Break one egg into each cup. Sprinkle with salt and pepper. Spoon 1/2 tablespoon cream over each egg; sprinkle with cheese. Bake at 325 degrees for 20 to 30 minutes or until eggs are set.  

For dessert we had Fruit Pizza.  I worked at Sunset Lake Camp one summer and every Sabbath we had this for dessert.  I got the recipe before I left camp, but in the 23 years since I haven’t made it.  Maybe because the recipe is a little too general.

It called for 4-5 cups flour, margarine enough to make like dough, a pinch of salt, 1 cup pecan pieces.   Cook the crust.  Topping  — whipped topping, cream cheese and about 1/2 cup powdered sugar.  Top with fruit of choice.  Keep in mind this was to make dessert for campers and staff.  I only wanted it for a small group.  I used about 2 cups of flour, approximately 1/2 cup of butter, a pinch of salt and 1/4 cup pecan pieces.  For the topping I used 8 ounces of both whipped topping and cream cheese and 1/4 cup powdered sugar.  This was more than enough topping.

 I don’t think anyone went away hungry!





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