Dear SIL called yesterday and asked me to make brunch for 25 the day after her wedding...
- Thread starter barbara-in-va
- Start date
I almost suggested quiche but I served 2 kinds of quiche for a brunch I cooked for
yesterday and making all of them nearly killed me! If anyone wants some extra-time-consuming recipes for a different occasion I'll be happy to share.
Still, they can be made ahead and frozen.
I've found the best way to reheat them is to slice them cold (they slice more cleanly) and reheat the slices on a baking sheet. They're very pretty ringed around an oval platter with some herbs or flowers in the center.
yesterday and making all of them nearly killed me! If anyone wants some extra-time-consuming recipes for a different occasion I'll be happy to share.
Still, they can be made ahead and frozen.
I've found the best way to reheat them is to slice them cold (they slice more cleanly) and reheat the slices on a baking sheet. They're very pretty ringed around an oval platter with some herbs or flowers in the center.
Here's a different fruit salad from Caryn at the old Gail's(has she found us?)
FRUIT SALAD
1 large pineapple, peeled, quartered, cored,
sliced and chunked
4 medium navel oranges, peeled and sliced
(or just separated into sections)
4 small kiwis, peeled and sliced
1 pint strawberries, washed and hulled (may
leave whole or cut in half--(If no decent
strawberries can be found, I substitute
seedless red grapes, halved)
Dressing:
3 Tablespoons lime juice
3 Tablespoons honey
3 Tablespoons dark rum
A pinch of cayenne pepper
1 Tablespoon unsalted butter
Zest of 1 lime
Place dressing ingredients EXCEPT butter and
zest in a small saucepan. Bring to a boil;
boil for 2 minutes. Whisk in butter and
boil for 1 minute. Stir in lime zest; serve
sauce with the fruit.
NOTE from Caryn: You may arrange the fruit
pieces attractively on a serving platter and
put the dressing in a separate bowl for
dipping if you wish. I generally mix the
fruit chunks together in a big bowl and then
add the dressing--fold the dressing in with
a large rubber scraper so you don't damage
the fruit. If you add the dressing directly
to the fruit, wait until right before it is
served. You may make the dressing ahead and
refrigerate, but the butter will resolidify
so just nuke it in the microwave until the
butter melts again once you are ready to use
it. I frequently add some blueberries to
this salad. I think it would be good with
any fruit. IMHO, this is a GREAT recipe and
is my favorite fruit salad.
Recipe was from a class taught by Marie
Huntington, prior owner of the Cooks and
Company store in Columbus, IN.
My note: I sometimes add some black poppy seeds for a fun look to the dressing.
FRUIT SALAD
1 large pineapple, peeled, quartered, cored,
sliced and chunked
4 medium navel oranges, peeled and sliced
(or just separated into sections)
4 small kiwis, peeled and sliced
1 pint strawberries, washed and hulled (may
leave whole or cut in half--(If no decent
strawberries can be found, I substitute
seedless red grapes, halved)
Dressing:
3 Tablespoons lime juice
3 Tablespoons honey
3 Tablespoons dark rum
A pinch of cayenne pepper
1 Tablespoon unsalted butter
Zest of 1 lime
Place dressing ingredients EXCEPT butter and
zest in a small saucepan. Bring to a boil;
boil for 2 minutes. Whisk in butter and
boil for 1 minute. Stir in lime zest; serve
sauce with the fruit.
NOTE from Caryn: You may arrange the fruit
pieces attractively on a serving platter and
put the dressing in a separate bowl for
dipping if you wish. I generally mix the
fruit chunks together in a big bowl and then
add the dressing--fold the dressing in with
a large rubber scraper so you don't damage
the fruit. If you add the dressing directly
to the fruit, wait until right before it is
served. You may make the dressing ahead and
refrigerate, but the butter will resolidify
so just nuke it in the microwave until the
butter melts again once you are ready to use
it. I frequently add some blueberries to
this salad. I think it would be good with
any fruit. IMHO, this is a GREAT recipe and
is my favorite fruit salad.
Recipe was from a class taught by Marie
Huntington, prior owner of the Cooks and
Company store in Columbus, IN.
My note: I sometimes add some black poppy seeds for a fun look to the dressing.
I know...and maybe I'm alone in this...but a family friend is different from a relative...
even a relative by marriage...and vacation time is also an issue here. I also imagine that a family friend happily VOLUNTEERS the brunch and is not asked or told to hold one. That's partly what bothered me. Sounded a bit "bridezilla-ish" to me. I still wonder when Barbara is going to find time to do this.
even a relative by marriage...and vacation time is also an issue here. I also imagine that a family friend happily VOLUNTEERS the brunch and is not asked or told to hold one. That's partly what bothered me. Sounded a bit "bridezilla-ish" to me. I still wonder when Barbara is going to find time to do this.
That's why I suggest starting with an easy egg course that can be
frozen ahead of time. The strata or quiches would do that.
Add some breads from the bakery.
Add some frozen fruit from the store--nothing takes longer than to cut up fresh fruit for a large crowd.
Get the paper products.
Get the drinks in mind--coffee and iced tea and water
Any alcohol.
NOW stop. It's done.
Add anything else that.
She's in it now. I hope others will help out a LOT.
frozen ahead of time. The strata or quiches would do that.
Add some breads from the bakery.
Add some frozen fruit from the store--nothing takes longer than to cut up fresh fruit for a large crowd.
Get the paper products.
Get the drinks in mind--coffee and iced tea and water
Any alcohol.
NOW stop. It's done.
Add anything else that.
She's in it now. I hope others will help out a LOT.
barbara-in-va
Well-known member
I can't thank you all enough! What an enormous response and what fabulous ideas!
It is going to take me a while to digest all this and come up with a game plan. However, I am feeling much better about the whole idea now that I am armed with such great ammunition!
Thank you, thank you! How lucky I am!
It is going to take me a while to digest all this and come up with a game plan. However, I am feeling much better about the whole idea now that I am armed with such great ammunition!
Thank you, thank you! How lucky I am!
Could this be something for you? Swedish sanwich torte
They are usually made a day in advance, serves many and tastes like heaven!!!
http://home.swipnet.se/~w-37418/food.html
They are usually made a day in advance, serves many and tastes like heaven!!!
http://home.swipnet.se/~w-37418/food.html
It is a lot to ask, and if I were in Barbara's place I would be happy to do it as my wedding gift
(whether or not I'm reimbursed for the expenses.)
Saying something like, "I'd love to. I was trying to think of something special for a gift and doing this for you is perfect!" could make that clear.
Barbara, I know you only asked for cooking advice, but those of us who love to cook often find ourselves in situations where a lot is asked of us. This might be one way to handle it.
(whether or not I'm reimbursed for the expenses.)
Saying something like, "I'd love to. I was trying to think of something special for a gift and doing this for you is perfect!" could make that clear.
Barbara, I know you only asked for cooking advice, but those of us who love to cook often find ourselves in situations where a lot is asked of us. This might be one way to handle it.
dawn_mo
Well-known member
here are some tried and true from my collection of make-ahead dishes.
* Exported from MasterCook *
SPINACH AND SAUSAGE STRATA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stratas Breakfast
Amount Measure Ingredient -- Preparation Method
2 Tablespoons Butter
1/2 Pound Fresh Mushrooms -- sliced
1 Cup Yellow Onion -- diced
1 Pound Mild Italian Sausage
1 Pound Fresh Spinach -- stemmed, washed and
chopped
12 Slices Sandwich Bread -- crusts Removed (12
to 14)
2 Cups Cheddar Cheese --grated
5 Eggs
2 1/2 Cups Milk
1 Tablespoon Dijon Mustard
1 Teaspoon Dry Mustard
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Fresh parsley --minced
Butter a 13 x 9 -inch casserole dish. In a large saucepan, over medium heat, melt 2 tablespoons of butter. Saute mushrooms and onions until tender, about 8 minutes. Remove pan from heat and set aside. If using sausage, crumble sausage into a frying pan and cook until no longer pink. Drain well and set aside. If using spinach, place in frying pan over medium heat. Cover and steam until cooked, about 4 minutes. Drain well to release excess moisture. Coarsely chop and set aside. Cover bottom of prepared baking dish with half the slices of bread. Add layers half the mushroom mixture, half the sausage, half the spinach, and half of the cheese. Repeat layering with remaining ingredients, ending with cheese. In a large bowl beat eggs, milk, mustards, nutmeg, salt, and pepper. Pour over casserole. Cover and refrigerate overnight. Preheat oven to 350 degrees. Sprinkle parsley over top of casserole and bake for 55 to 65 minutes uncovered, or until golden. Serve warm.
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* Exported from MasterCook *
GRAY'S BAY BREAKFAST EGGS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Breakfast
Amount Measure Ingredient -- Preparation Method12 eggs
3/4 pound shredded cheddar cheese
1/2 teaspoon salt
1 cup cream
1 1/2 pounds pork sausage
1/2 large onion -- minced
1 large green pepper -- minced
1/2 pound mushrooms -- chopped
1/2 teaspoon pepper
Fry sausage and drain well. Grease a 9 x 13 baking pan. Break eggs gently into the baking pan, and poke the yolks with a toothpick. Top the eggs with all of the sausage, half the cheese, all of the onion, green bell pepper, red bell pepper, and mushrooms. Cover with the cream and top with the rest of the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350 degrees for 55 minutes.
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* Exported from MasterCook *
TORTILLA STRATA
Recipe By : e. in sf
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Breakfast
Amount Measure Ingredient -- Preparation Method20 corn tortillas
3 cups salsa verde (or one large can green
enchilada sauce)
12 eggs
2 large diced green chiles
1/2 cup milk
salt and pepper
3 cups refried beans (or one large can
regular or non-fat)
1 1/2 lbs. pepper jack cheese -- grated
Preheat oven to 350F. Spray a large (16") round glass baking pan with cooking spray. Place salsa verde in a shallow bowl. Set aside. Break eggs into a large bowl, add milk and beat well. Add salt and pepper,
stir in green chiles. Dip tortillas one by one in salsa and line baking dish with tortillas, covering the bottom well. Spread the refried beans over the first layer of tortillas and cover with 1/2 of the cheese.
Add another layer of tortillas, thoroughly covering the bean layer. Pour egg/chile mixture over tortillas. Make one last layer of tortillas (pour any leftover salsa over the tortillas) and cover with cheese. Bake
until eggs are set -- 1 hour and fifteen minutes to an hour and a half. If top starts to brown, cover with foil.
Serve with salsa and sour cream.
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NOTES : note
* Exported from MasterCook *
Miniature Artichoke Tarts
Recipe By : Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
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* Exported from MasterCook *
CARAMEL FRENCH TOAST
Recipe By : Gourmet or Bon Appetit
Serving Size : 6 Preparation Time :0:00
Categories : Overnights Breakfast
Amount Measure Ingredient -- Preparation Method1 loaf French bread
1 stick butter
1 cup brown sugar
3 tablespoons Karo Syrup
6 eggs
1 1/2 cups milk
1 tablespoon vanilla
cinnamon
fresh fruit
Melt butter and brown sugar and Karo syrup over medium heat stirring. Bring to boil and then pour into 9 x 11 casserole pan. Slice bread into 1 inch
widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap.
Refrigerate over night. Uncover and bake in 350 degree oven 45 minutes. Serve with fresh fruit and syrup.
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* Exported from MasterCook *
Breakfast Seafood Strata
Recipe By : Julie R
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method2 cubed leftover bread (any of your sweet -- like Challah, or a g
breads
1 1/2 cups cheese (Joan used Havarti -- but Swiss or
gruyere will be great)
1/2 cup purple onion slivered
2 celery stalks diced
1/2 cup peppers chopped (green -- red, yellow)
1/2 lb mixed seafood: shrimp -- crab, fake crab,
whatever is in the market
5 large eggs
1 1/4 cups milk
1/4 tsp dried mustard
salt and pepper
Preheat oven to 350 degrees F. Cube the bread, place in a couple of small high sided quiche pans, sprayed or wiped with oil. Add sliced vegetables and then spread the seafood over top, pressing gently into the mixture. Spread cheese on top. Pour mixed eggs, milk and mustard on top. Bake at 350 for about 45 minutes till brown and bubbly.
Serves 4-6 depending on what else you serve with it.
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* Exported from MasterCook *
BLUEBERRY FRENCH TOAST
Recipe By : Joyce Denton
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Breakfast
Amount Measure Ingredient -- Preparation Method16 ounces loaf French bread
1/2 teaspoon baking powder
8 eggs
1 cup milk
1 teaspoon vanilla
BLUEBERRY SAUCE
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
4 1/2 cups blueberries
Slice bread diagonally into 10-14 slices, 3/4 inch thick. Whisk eggs, milk, baking powder, and vanilla. Put bread in a baking pan with sides, pour egg mixture over bread, turning to coat. Cover and refrigerate overnight.
Next day, preheat oven to 450 degrees. Mix blueberries with the sugar, cinnamon, and cornstarch until coated. Butter a 9 x 13 pan. Pour blueberry mixture in pan and wedge bread in tightly on top of blueberries. Bake 20-25 minutes until golden. Remove. Sift powdered sugar over top, if desired. Let stand 5 minutes. Spoon sauce over top.
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* Exported from MasterCook *
SPINACH AND SAUSAGE STRATA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stratas Breakfast
Amount Measure Ingredient -- Preparation Method
2 Tablespoons Butter
1/2 Pound Fresh Mushrooms -- sliced
1 Cup Yellow Onion -- diced
1 Pound Mild Italian Sausage
1 Pound Fresh Spinach -- stemmed, washed and
chopped
12 Slices Sandwich Bread -- crusts Removed (12
to 14)
2 Cups Cheddar Cheese --grated
5 Eggs
2 1/2 Cups Milk
1 Tablespoon Dijon Mustard
1 Teaspoon Dry Mustard
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Fresh parsley --minced
Butter a 13 x 9 -inch casserole dish. In a large saucepan, over medium heat, melt 2 tablespoons of butter. Saute mushrooms and onions until tender, about 8 minutes. Remove pan from heat and set aside. If using sausage, crumble sausage into a frying pan and cook until no longer pink. Drain well and set aside. If using spinach, place in frying pan over medium heat. Cover and steam until cooked, about 4 minutes. Drain well to release excess moisture. Coarsely chop and set aside. Cover bottom of prepared baking dish with half the slices of bread. Add layers half the mushroom mixture, half the sausage, half the spinach, and half of the cheese. Repeat layering with remaining ingredients, ending with cheese. In a large bowl beat eggs, milk, mustards, nutmeg, salt, and pepper. Pour over casserole. Cover and refrigerate overnight. Preheat oven to 350 degrees. Sprinkle parsley over top of casserole and bake for 55 to 65 minutes uncovered, or until golden. Serve warm.
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* Exported from MasterCook *
GRAY'S BAY BREAKFAST EGGS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Breakfast
Amount Measure Ingredient -- Preparation Method12 eggs
3/4 pound shredded cheddar cheese
1/2 teaspoon salt
1 cup cream
1 1/2 pounds pork sausage
1/2 large onion -- minced
1 large green pepper -- minced
1/2 pound mushrooms -- chopped
1/2 teaspoon pepper
Fry sausage and drain well. Grease a 9 x 13 baking pan. Break eggs gently into the baking pan, and poke the yolks with a toothpick. Top the eggs with all of the sausage, half the cheese, all of the onion, green bell pepper, red bell pepper, and mushrooms. Cover with the cream and top with the rest of the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350 degrees for 55 minutes.
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* Exported from MasterCook *
TORTILLA STRATA
Recipe By : e. in sf
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Breakfast
Amount Measure Ingredient -- Preparation Method20 corn tortillas
3 cups salsa verde (or one large can green
enchilada sauce)
12 eggs
2 large diced green chiles
1/2 cup milk
salt and pepper
3 cups refried beans (or one large can
regular or non-fat)
1 1/2 lbs. pepper jack cheese -- grated
Preheat oven to 350F. Spray a large (16") round glass baking pan with cooking spray. Place salsa verde in a shallow bowl. Set aside. Break eggs into a large bowl, add milk and beat well. Add salt and pepper,
stir in green chiles. Dip tortillas one by one in salsa and line baking dish with tortillas, covering the bottom well. Spread the refried beans over the first layer of tortillas and cover with 1/2 of the cheese.
Add another layer of tortillas, thoroughly covering the bean layer. Pour egg/chile mixture over tortillas. Make one last layer of tortillas (pour any leftover salsa over the tortillas) and cover with cheese. Bake
until eggs are set -- 1 hour and fifteen minutes to an hour and a half. If top starts to brown, cover with foil.
Serve with salsa and sour cream.
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NOTES : note
* Exported from MasterCook *
Miniature Artichoke Tarts
Recipe By : Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
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* Exported from MasterCook *
CARAMEL FRENCH TOAST
Recipe By : Gourmet or Bon Appetit
Serving Size : 6 Preparation Time :0:00
Categories : Overnights Breakfast
Amount Measure Ingredient -- Preparation Method1 loaf French bread
1 stick butter
1 cup brown sugar
3 tablespoons Karo Syrup
6 eggs
1 1/2 cups milk
1 tablespoon vanilla
cinnamon
fresh fruit
Melt butter and brown sugar and Karo syrup over medium heat stirring. Bring to boil and then pour into 9 x 11 casserole pan. Slice bread into 1 inch
widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap.
Refrigerate over night. Uncover and bake in 350 degree oven 45 minutes. Serve with fresh fruit and syrup.
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* Exported from MasterCook *
Breakfast Seafood Strata
Recipe By : Julie R
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method2 cubed leftover bread (any of your sweet -- like Challah, or a g
breads
1 1/2 cups cheese (Joan used Havarti -- but Swiss or
gruyere will be great)
1/2 cup purple onion slivered
2 celery stalks diced
1/2 cup peppers chopped (green -- red, yellow)
1/2 lb mixed seafood: shrimp -- crab, fake crab,
whatever is in the market
5 large eggs
1 1/4 cups milk
1/4 tsp dried mustard
salt and pepper
Preheat oven to 350 degrees F. Cube the bread, place in a couple of small high sided quiche pans, sprayed or wiped with oil. Add sliced vegetables and then spread the seafood over top, pressing gently into the mixture. Spread cheese on top. Pour mixed eggs, milk and mustard on top. Bake at 350 for about 45 minutes till brown and bubbly.
Serves 4-6 depending on what else you serve with it.
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* Exported from MasterCook *
BLUEBERRY FRENCH TOAST
Recipe By : Joyce Denton
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Breakfast
Amount Measure Ingredient -- Preparation Method16 ounces loaf French bread
1/2 teaspoon baking powder
8 eggs
1 cup milk
1 teaspoon vanilla
BLUEBERRY SAUCE
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
4 1/2 cups blueberries
Slice bread diagonally into 10-14 slices, 3/4 inch thick. Whisk eggs, milk, baking powder, and vanilla. Put bread in a baking pan with sides, pour egg mixture over bread, turning to coat. Cover and refrigerate overnight.
Next day, preheat oven to 450 degrees. Mix blueberries with the sugar, cinnamon, and cornstarch until coated. Butter a 9 x 13 pan. Pour blueberry mixture in pan and wedge bread in tightly on top of blueberries. Bake 20-25 minutes until golden. Remove. Sift powdered sugar over top, if desired. Let stand 5 minutes. Spoon sauce over top.
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Exactly, Joe- my experience too.
It is why I didn't suggest quiche this time. It seems like an easy thing to make but when doing quiche for a crowd you find it is far more time-consuming than you think it can be. I, too, found cutting the quiches while cold is the answer.
It is why I didn't suggest quiche this time. It seems like an easy thing to make but when doing quiche for a crowd you find it is far more time-consuming than you think it can be. I, too, found cutting the quiches while cold is the answer.
Rec. Quick Moist eggy great Cornbread
Everyone loves this, even southerners. It comes together in 5 minutes and is even better the next day. Microwave to warm the day you need it. The one cup of oil is essential. You don't even know it's there.
Cornbread casserole
2 cans cream style corn
4 eggs, beaten
1 box corn muffin mix
1 c. cooking oil
1 tsp. minced onion
1 (4 oz.) jar pimento, chopped
1 c. grated cheese
Mix all ingredients together. Place in casserole and bake in 350 degree oven for 45 minutes.
This is my favorite potluck dish. It is even more flavorful if refrigerated the day before. When dinner is over the dish is empty and that makes me happy.
Everyone loves this, even southerners. It comes together in 5 minutes and is even better the next day. Microwave to warm the day you need it. The one cup of oil is essential. You don't even know it's there.
Cornbread casserole
2 cans cream style corn
4 eggs, beaten
1 box corn muffin mix
1 c. cooking oil
1 tsp. minced onion
1 (4 oz.) jar pimento, chopped
1 c. grated cheese
Mix all ingredients together. Place in casserole and bake in 350 degree oven for 45 minutes.
This is my favorite potluck dish. It is even more flavorful if refrigerated the day before. When dinner is over the dish is empty and that makes me happy.
Very Good Idea!! So Subtle, yet powerful! Reinforces the amount of time, attention and love that
goes into the brunch event. Even if Barbara makes many of the muffins, breads and jams ahead, they certainly required alot of effort.
I think this is a super idea! Make sure there are pictures taken!!
Great suggestion! Best of luck to you Barbara!
Regards,
Barb
goes into the brunch event. Even if Barbara makes many of the muffins, breads and jams ahead, they certainly required alot of effort.
I think this is a super idea! Make sure there are pictures taken!!
Great suggestion! Best of luck to you Barbara!
Regards,
Barb
This was on MSN this morning. 71 recipes for brunch.
http://lifestyle.msn.com/foodandentertaining/recipes/recipesearch.aspx?q=brunch&t=k&p=2&ps=10>1=8173
http://lifestyle.msn.com/foodandentertaining/recipes/recipesearch.aspx?q=brunch&t=k&p=2&ps=10>1=8173