Saturday Brunch

This past Saturday I put together a brunch

to kick off my bible study/book club

We pick a book,

read a chapter or two,

then get together once a month to discuss

good times

We'll be reading

"So Long Insecurity, You've Been a Bad Friend to Us"

by

Beth Moore

Brunch Menu

Bacon, Eggs & Toast Cups

Biscuits & Gravy

Cinnamon  & Cream Cheese Tea Sandwiches

White Chocolate-Banana Creme Brulee Tarts

Cafe Au Lait Punch

Ingredients

6 tablespoons unsalted butter, melted

6 slices white or whole wheat bread

12 slices bacon (cooked)

12 large eggs

Coarse salt and pepper

Directions

Preheat oven 375

Lightly butter a 12 cup muffin pan

With a rolling pin, flatten bread slices slightly & with a 4 1/4 inch cookie cutter

cut into 6 rounds

Cut each round in half, then press 2 halves into each muffin cup,

overlapping slightly, making sure the bread comes up to edge of each cup

(Use extra bread to bridge gaps)

Brush bread with remaining melted butter

In a large skillet, cook bacon over medium heat until almost crisp

(4 minutes, flipping once)

Lay 1 bacon slice in each bread cup

Crack an egg over each slice of bacon

Bake until egg whites aer just set 20-25 minutes

Run a small knife around the cups to loosen the toasts

Cafe au Lait Punch

This recipe came from the

Junior League of Baton Rouge, Louisiana

River Road Recipes IV

Warm Welcomes

Entertaining Menus from Our Home to Yours

Copyright 2004

Cafe Au Lait Punch

Ingredients

1 cup sugar

1 cup dark roast coffee  @ room temperature

1 liter ginger ale @ room temperature

1 liter club soda @ room temperature

2 cups half-n-half

1/2 gallon vanilla ice cream

Directions

Combine the sugar, coffee, ginger ale, club soda

& half-n-half in a large punch bowl

Mix Well

Fold in the ice cream

White Chocolate-Banana Creme Brulee Tart

I got this recipe from Pillsbury

This is my 2nd time to make these

They are delicious

The key is to not over cook the pastry shells



Cinnamon & Cream Cheese Tea Sandwiches

This recipe came from

100 Perfect Pairings

small plates to enjoy the wines you love

by

Jill Silverman Hough

Cinnamon & Cream Cheese Tea Sandwiches

Ingredients

1 - 3 ounce cream cheese @ room temperature

2 tablespoons sour cream

1 tsp fresh lemon juice

1/2 teaspoon coarse kosher salt

1/4 teaspoon ground cinnamon

12 slices cinnamon raisin bread

1/3 cup chopped pecans, toasted

Directions

In a small bowl, combine the cream cheese, sour cream, lemon juice, salt

& cinnamon

(This can be prepared up to a day in advance storing covered in the refrigerator)

Set 2 tablespoons of cream cheese mixture aside

Spread remaining cream cheese mixture evenly on 6 slices of bread

Top with the 6 remaining pieces of bread

Trim the crusts & cut sandwiches in quarters

Place the pecans on a plate

Spread the reserved cream cheese mixture along one edge of each of the sandwiches

Gently press into the nuts

[You can prepare the sandwiches up to 4 hours in advance & store in the refrigerator]

Server cold or at room temperature

{Pairs well with gewurtraminer}

Paula Deen's Biscuits & Gravy

Click here for the recipe

This was my 1st attempt

to make homemade biscuits

and sausage gravy

I used spicy sausage

&

about 2 cups of fat free half n half

instead of milk - then water

It turned out pretty darn good for my 1st try  

Food & Wine - October 2010 Issue

If you drink wine, then the October issue of Food & Wine

is a must read

They list so many wines to try under $20

The recipes all have wine pairings

Can't wait to try some of them