Party Recipes
| Mother's Day Garden Brunch - Baked Eggs & Cafe Beaujolais Coffee Cake |
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Mother’s Day Baked Eggs From Charlotte Marshall Individual Serving Preheat oven to 325° Spray individual ramekin with Pam (or use Teflon coated ones) Place in each one: ¼ cup bread cubes (or cooked rice, noodles or polenta) Add ¼ cup or less of one or two of the following: Cooked chard or spinach Cooked bacon or other meats in small pieces Sautéed sliced mushrooms Cooked, sliced asparagus Sautéed sliced onions Break into each one: 1 or 2 raw eggs Top with 1 T. shredded cheese (cheddar, Swiss, Gruyere, etc.) Sprinkle with parsley, chives or other minced fresh herb Salt & Pepper to taste Place ramekins on cookie sheet and Bake in oven for 20-25 minutes or until eggs are set and whites are opaque. Serve in ramekin. Cafe Beaujolais Coffee Cake Makes 12 servings 2 ¼ c flour ½ tsp. salt 2 tsp. cinnamon ¼ tsp. ginger 1 c. brown sugar ¾ c. white sugar ¾ c. corn oil 1 c. chopped walnuts or pecans 1 tsp. baking soda 1 tsp. baking powder 1 egg, beaten 1 c. buttermilk Step 1: Make the batter and topping mix Mix together in a large bowl the flour, salt, 1 tsp. cinnamon, ginger, both sugars, and corn oil. Remove ¾ c of this mixture, and to it add walnuts or pecans and an additional 1 tsp. cinnamon. Mix well, and set aside. Step 2: Complete the batter To the remaining batter, add baking soda, baking powder, egg and buttermilk. Mix to combine all ingredients. (Small lumps in the batter are OK.) Step 3: Bake Pour batter into a well-greased 9x13x2-inch pan. Sprinkle the topping mixture evenly over the surface. Bake at 350 degrees for 40-45 minutes. [From the Café Beaujolais Cookbook by Margaret S. Fox] |