Thursday, September 25, 2014


This Saturday, September 27th is Family Day and I can’t think of a better way to celebrate than to spend time together with a Brunch Tea Time.  Prep the night or even days before, sleep in a bit, then come together and create memories assembling and enjoying a sampling of everyone’s breakfast favorites combined with skewered fruit kabobs and a great pot of tea!



2 1/2c oatmeal
1 1/4c over-ripe mashed bananas
1/2tsp salt
1/2tsp cinnamon
3Tbs pure maple syrup
1c water
2Tbs oil
1tsp vanilla extract
Optional add-ins: 1/3c mini chocolate chips, shredded coconut, chopped walnuts, dried fruit
            Combine dry ingredients and wet ingredients separately, then mix wet into dry and pour into lined muffin tin.  Bake at 350 degrees for 20-25 mins.  Cool overnight so they don’t stick to the liners (they can also be frozen).  Reheat at 350 degrees for 15 mins. before serving.

1-20oz package pre-shredded hash brown-style potatoes
2 eggs
4Tbs flour
1/2c grated onion
1c diced ham Canadian bacon
1c shredded mozzarella cheese
1/2c grated Parmesan cheese
Salt and freshly ground black pepper to taste
            Mix ingredients together and spoon into a greased muffin tin. Firmly press potato mixture in muffin cups with bottom of 1/4-cup dry measuring cup, pressing the mixture down in the middles and up the sides to form the “nest.”

4 eggs
1 1/2c light cream
1/2tsp minced garlic
1/4c chopped tomato
1/2c shredded cheddar cheese
1/2c shredded mozzarella cheese
1/4c grated Parmesan cheese
1Tbs chopped fresh chives
1Tbs chopped fresh tarragon
1Tbs chopped fresh parsley
Salt and freshly ground black pepper to taste
            Beat eggs and combine with remaining ingredients then spoon into “nests.”  Bake at 350 degrees for 30-35 mins until golden and egg mixture is set.  May be frozen after cooling on tray and placed in plastic bag – reheat at 350 degrees for 15 mins. before serving.


1c flour
2Tbs baking powder
2Tbs sugar
1/2tsp salt
1 beaten egg
2Tbs oil
1c milk
            Add combined dry ingredients to combined liquid ingredients and beat until smooth.  Place silver dollar size pancakes on a hot griddle to cook.  When you have a plateful of these golden discs, stack them in 3’s, brush with syrup, top with fruit, nuts, whipped cream, etc. then skewer together to serve!

2c flour
1/4c oatmeal                        
1/3c sugar
1tsp baking powder
1/4tsp baking soda
1/4tsp salt
1/4c chopped walnuts
1tsp cinnamon                                 
8Tbs butter
1/2c plain yogurt     
1 beaten egg
            Combine dry ingredients in a mixing bowl.  Cut in butter until mixture resembles coarse crumbs.  Combine egg and yogurt until well blended, then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half, pat each half into a 6” circle ½ inch thick and cut into 6 wedges.  Place on greased baking sheet, brush with milk and sprinkle with sugar.  Bake at 350 degrees for 12 mins or until golden brown.
VARIATION: Add 1 mashed ripe banana to 1 beaten egg and ½c yogurt until well blended, then add to dry ingredients until they are moistened.

            Mix 1 cup natural peanut butter with ½ cup honey until smooth and well blended.  Refrigerate.  Serve on scones.



 “Above all, love each other deeply,
because love covers over a multitude of sins.

Offer hospitality to one another without grumbling.”

I Peter 4:8-9

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