April 10, 2012

Come for Brunch

When the children come to visit for the weekend, the aroma of a beautifully prepared spring brunch should make them rise and shine! I simply cannot wait to welcome them for Saturdays relaxing by the pool and letting Mom spoil them just a little. These delicious recipes are on Estelle's menu for a spring brunch on the patio!

These delicious brunch recipes were shared by Ms. Margaret Warr from Pensacola. Margaret has a master's degree in home economics education from Florida State University and currently serves as the assistant principal at Woodham Middle School.

Breakfast Quiche
1 dozen eggs
½ pound ham, cubed
½ pound bacon, cooked and crumbled
2 cups Mexican blend cheese
1 cup Parmesan cheese
1 (7-ounce) package feta cheese
1 (10-ounce) package frozen chopped spinach, drained
Dash of salt, pepper and garlic powder
Splash of half-and-half, if desired

Preheat oven to 350 degrees. Beat eggs, then add rest of ingredients and mix well. Pour into a 13-by-9-by-2-inch pan and bake for 30 to 40 minutes, or until brown. Serves 10 to 12.

Fresh Strawberry Bars
¾ cup butter, softened
¾ cup peanut butter
1 cup packed brown sugar
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 teaspoon vanilla
2¼ cups all-purpose flour
½ cup strawberry jam
4 cups small whole strawberries, halved or sliced

Preheat oven to 350 degrees. Line a 13-by-9-by-2-inch baking pan with foil, extending foil beyond edges. In a large mixing bowl, beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour by hand. Spread dough in prepared pan. Bake 25 minutes, or until top is lightly brown and toothpick inserted near center comes out clean. Cool completely on rack. Remove from pan by lifting foil. Spread jam over crust and top with berries. Cut into bars. Serve at once or refrigerate for as much as 6 hours. Serves 10 to 12.

Fresh Tomato Pie Tarts
5 pounds finely diced Roma tomatoes
1 cup finely diced onions
½ cup finely chopped fresh basil leaves
1½ tablespoons salt
1½ tablespoons pepper
35 individual tart shells
6 cups packed shredded mozzarella cheese
3 cups mayonnaise
3 cups real bacon pieces

Place diced tomatoes in colander. Sprinkle with onions, basil, salt and pepper, and toss to coat. Allow to drain, stirring occasionally. Fill each tart shell with ¼ cup tomato mixture. Stir together mozzarella and mayonnaise. Frost top of each shell with ¼ cup mozzarella mixture. Sprinkle each shell with a tablespoon of bacon pieces. Bake filled shells at 350 degrees for 10 to 12 minutes. Serve hot. Makes 35 tarts. These may be prepared ahead of time and refrigerated until ready to bake.


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