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Musings
Man blames destiny for other accidents, but feels personally responsible when he makes a hole-in-one.
Mother’s Day brunch
Written by Andrea Fall
Wed, May 07, 2008 20:25
The following recipes are great if you are planning a brunch, something to keep in mind with Mother’s Day fast approaching.
These recipes are fun to make, and even easier if you have a few helpers!
I hope you have a terrific Mother’s Day!
The smell of these baking in the oven will have everyone gathered around the kitchen!
Apple butterscotch breakfast biscuits
1-12 ounce package Texas style biscuits (in the dairy case)
2 Macintosh apples
1 package butterscotch pudding (cook & serve variety, not the instant variety)
1/2 cup butter
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Spray a 7 by 11-inch Pyrex baking dish with baking spray.
Pre-heat oven to 350º F.
Peel, core and thinly slice apples.
Melt the butter and place it in a bowl.
In a separate bowl, mix the sugar and cinnamon together.
Open biscuit package.
Dip each biscuit in butter, and then roll in cinnamon and sugar mixture.
Place flat in Pyrex dish.
Layer apples on top of the biscuits.
Sprinkle entire package of butterscotch pudding over the apples.
Bake for 25-30 minutes, until golden brown.
Serve immediately!
This recipe was passed along to me by my Aunt Aggie. I loved it and hope you will too.
Pumpkin cranberry tea loaf
2 cups granulated sugar
1 cup vegetable oil
4 eggs
1-15 ounce can of Libby’s pure pumpkin (not pumpkin pie filling which has the spices in it)
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3/4 cup water
1 cup chopped walnuts
1 cup raw whole cranberries
Preheat oven to 350º F.
Grease two 9x5x3 loaf pans.
In a large bowl, mix all ingredients except nuts and cranberries with an electric mixer until all ingredients are incorporated.
Stir in chopped nuts and cranberries
Pour batter evenly into prepared pans.
Bake for 1 hour, or until center springs back when lightly touched.
Fruit-filled dessert quesadillas
5 (10 -inch) flour tortillas, (I prefer the whole-wheat variety)
2 tablespoons butter, melted
1 package (8 oz.) cream cheese
1 can (21 oz.) cherry, apple or blueberry pie filling
1/2 cup confectionery sugar
Lightly brush one side of tortilla with melted butter. Turn tortilla over. Spread a thin layer of cream cheese on this side. On half of the tortilla, evenly spread 1/4 cup of the fruit filling. Fold tortilla in half, pressing lightly to seal the edges. Heat large skillet over medium heat. Cook each tortilla until lightly brown (about four minutes); turn and brown the other side. Dust with confectionary sugar, slice into pie shaped pieces and serve.
Whitman-Hanson School Committee 5.20.08
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