Even though it's still officially Summer, the season of Autumn is right around the corner.  I'd like to share the following recipies with you now, so you can plan ahead...

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C O M P A N Y ' S   C O M I N G
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The following recipes can be used for a nice brunch
menu with the addition of a fresh fruit platter, tea, coffee
and milk. You may need to make twice the amount of
everything depending on how many people you have,
but the recipes are easy and quick so that shouldn't
be a problem! The two breakfast entrees are good for
a group of people because one is spicy and one is
hearty but not too savory, which gives you something for
everyone!

Cinnamon Muffins

Ingredients:
1 1/2  cups flour
1/2  cup sugar
2  teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 egg, beaten
1/2 cup milk
1/3 cup vegetable oil
TOPPING
2  tablespoons sugar
1/2  teaspoon ground cinnamon
1/4  cup butter, melted

Mix flour, sugar, baking powder, salt, cinnamon and ginger.
Mix the egg, milk and oil in another bowl, then stir into the
dry ingredients to moisten. Spoon into greased or paper
lined muffin cups. Bake at 400 degrees for 20 minutes or
until done. For topping combine the sugar and cinnamon.
Brush the tops of the warm muffins with butter and dip the
top of muffin into sugar/cinnamon mixture.

Maple Scones With Frosting

Ingredients:
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup cold butter
1 cup milk
1/2 cup maple syrup
1/2 teaspoon maple flavoring
Maple Frosting:
1 cup confectioners' sugar
1-2  teaspoon milk or cream
1/2  teaspoon maple extract

In a large bowl, combine the flour, baking powder, and salt. Cut
in the butter until the mixture resembles coarse crumbs. In a
separate bowl, combine the milk, syrup, and maple flavoring.
Add this to the dry ingredients and mix until a soft dough forms.
Scrape the dough onto a floured surface and knead very gently
8-10 times. Divide in half. Gently pat each half of dough into a
7 inch circle. Move the rounds onto a lightly greased cookie
sheet. Cut each dough circle into eight wedges with a sharp
serrated knife. Gently separate the wedges so they are spaced
about an inch apart at the edges. Bake at 400 degrees F. for
15-18 minutes, or until they're golden brown. Cool slightly.

Frosting: Combine all frosting ingredients until creamy. Frost
the tops of the cooled scones.

Breakfast Casserole Recipe

Ingredients:
1/4 cup butter or margarine
12 eggs
6 cups frozen hash browns (not patties)
1 cup milk
3 cups shredded Colby Jack cheese
2 cups diced ham
Optional: 1/2 cup chopped chives or green onions

Spray a 9" x 12" baking pan with non-stick cooking spray. Melt
the butter and drizzle in the bottom of the pan. Layer the frozen
hash browns evenly to cover the bottom of the pan. In a large
bowl mix the eggs, cheese, milk and ham. Pour egg mixture over
the hash browns. Cover and refrigerate overnight. Bake at 350
degrees F. uncovered for 1 hour or until set. The chives can
be added with the eggs beforehand or sprinkled on top afterwards.

Breakfast Burritos

Ingredients:
2 chorizo sausage, chopped
1 bunch green onions, trimmed and chopped
1/2 green pepper, diced
2-3 red potatoes, scrubbed, cut in small pieces
3 large or extra large eggs, beaten
hot sauce, Tabasco or salsa
8 burrito size flour tortillas
Mexican blend cheese, shredded

In a skillet, over medium heat, add the sausage, onion, green
pepper, and potatoes. Cover and stir occasionally, cooking
until the potatoes are tender. Lower heat so the sausage cooks
but does not get crispy.  When potatoes are tender, push all
to side of skillet and add the eggs. When they start to set, stir
to scramble and cook till done. Mix the eggs and other ingredients
together gently and remove to a bowl. In another skillet or on a
griddle, heated to medium, cook a flour tortilla about one minute
on each side to brown VERY lightly. Remove to a plate, add a
large spoonful of the egg mixture in the center of the tortilla.
Sprinkle with cheese and fold as you would a burrito. Repeat
with each tortilla until the mixture is used up. You can either
serve immediately or wrap in aluminum foil and refrigerate over
night. Heat the wrapped burritos in the oven until they are warm.
Serve with salsa and hot sauce. Notes: chorizo is a Mexican
sausage that is getting easier to find. Usually by the breakfast
sausage or hotdogs in the store. If you can't find it, you can use
any smoked sausage instead.

Credit for recipes and MORE RECIPES: Menu for an autumn brunch!
http://www.oldfashionedliving.com/brunch3.html

 

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