The reason for a second post today is because those of you in the Thursday a.m. Bible study who came to brunch today amidst all kinds of weird weather wanted the recipes and so….here they are. Enjoy!
1/2 gallon apple cider (I used the kind in the section by the refrigerated OJ)
1/2 gallon cranberry juice
1/2 c. brown sugar
3 sticks cinnamon
1 tsp each whole allspice and whole cloves
In a percolator, pour in both of the juices and add the brown sugar and stir. Situate the percolator stem into the correct position. Attach the basket to the stem. In the basket place the spices. Put the lid on and plug it in and perk away.
Chewy Pecan Muffins
(makes 1 dozen regular-sized muffins)
1/3 c. butter, melted
1 c. brown sugar
1/2 c. all-purpose flour
1 tsp vanilla
1 c. finely chopped pecans
Preheat oven to 350 degrees.
In a medium-sized mixing bowl, combine sugar and butter. Stir.
Add eggs, one at a time, stirring well after each addition.
Add remaining ingredients. Stir ’til combined.
“Pam” a 12-muffin muffin tin. Fill muffin cups a little over 1/2 full. Bake at 350 degrees for about 25 minutes. Remove from oven and cool slightly before removing muffins to cool on wire racks.
(For making mini-muffins, adjust cooking time to 12-15 minutes. Check to make sure they do not overcook.)
These are good made the day before serving. Store covered on serving tray or in a container. Do not stack muffins as they will “skin” the ones underneath.
Mama Smith’s Ambrosia
This was my grandmother’s recipe.
Combine the following ingredients in a mixing bowl and refrigerate the night before serving:
4 navel oranges, peeled and cut into bite-size pieces
1 c. orange juice
1 small Granny Smith apple, peel on, chopped into tiny pieces
1 small can crushed pineapple with juices
1 small jar stemless maraschino cherries, sliced in half
(Makes 1 round quiche for 6-8)
1/4 c. butter, melted
1/4 tsp. salt, dash of pepper
1 1/2 c. skim milk
1/2 c. low-fat Bisquick
1 c. shredded Swiss cheese (if using Sargento’s packaged, use all, which is 1 1/4 cups)
1/2 c. cooked and crumbled bacon or 1 tall, skinny bottle of Hormel’s bacon pieces
Preheat oven to 350 degrees.
In a blender (or medium mixing bowl and using an immersion blender), combine melted butter, salt and pepper, eggs, Bisquick, and milk until lumps are gone.
Pour into a “Pammed” round pieplate.
Add cheese and bacon, spread evenly and press down into liquid mixture.
Bake for 45 minutes or until golden brown and set in the middle. Serve immediately
Amy’s Grits Gruyere
(Makes 6-10 servings, depending on the guests’ appetite for grits.)
6 c. skim milk
1/4 c. butter
2 c. quick-cooking grits
1 tsp salt
1 small can cream corn
2 green onions, chopped, discard the white parts
1/4 c. shredded Gruyere cheese (cheese is in the deli area of the grocery store, not shredded).
In a large saucepan, pour the milk, add the butter and salt. Heat on medium to medium-low heat until milk begins to steam. Stir frequently so milk does not scorch.
When milk steams right before boiling, add grits and stir constantly until the grits absorb the milk and thicken but are still slightly soupy. Add the remaining ingredients. Stir to combine.
Remove the saucepan from the heated eye and cover until ready to serve.
I know I’m not the only one who cooks. So, if any of you have any favorite brunch recipes or holiday recipes you’d like to share, email them to me. I’d be glad to post them on the blog! I always like to know what others are cooking so I can try some new things.
Well, today’s almost over and I had a blast with the “Hebrews” ladies this a.m. In January, I’m going to have the Wednesday night ladies over for a fellowship meal in the evening. You may see those recipes in January…depending on how they go over.
Until next time….!