Sunday, April 24, 2011

Great Easter Brunch Recipes

Happy Easter everyone! It's such a beautiful day so, I figured why not take a break from going to brunch and make brunch at home to celebrate this glorious holiday! Here are a few different recipes to create for today or for whenever! 

apple butter hotcakes

ingredientsPrep: 25 min.Cook: 4 min. per batch
  • 1/2  cup  butter, softened
  • 1/4  cup  honey
  • 1/4  teaspoon  ground cinnamon
  • 1  12-ounce package  frozen pitted light or dark sweet cherries
  • 1/2  cup  cherry jam or cherry preserves
  • 1  teaspoon  finely shredded orange peel
  • 1-1/2  cups  packaged regular or buttermilk pancake mix (not complete pancake mix)
  • 3/4  cup  milk
  • 2  tablespoons  cooking oil
  • 2    eggs, lightly beaten
  • 1/2  cup  purchased apple butter


1. For flavored butter, in a small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside.
2. For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickened slightly. Cover and set aside; keep warm.
3. In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini-size hot cakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hot cakes, spread about 1/4 cup batter into a 4-inch circle.) Cook over medium heat about 2 minutes on each side or until hot cakes are golden brown, turning to second sides when hot cakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry sauce.
4. Makes 32 to 40 mini-size or 8 to 10 standard-size hot cakes

Recipe from

Salmon Roll

Two 6.5 oz. pouches salmon
1/2 cup chopped pecans
8 ounces softened cream cheese
3 tablespoons chopped fresh parsley
2 drops liquid smoke or Worcestershire sauce
crackers for serving

Combine salmon, cream cheese and liquid smoke or Worcestershire; mix well. Shape into ball or log. Roll in mixture of pecans and parsley. Roll up in plastic wrap or wax paper. Chill to blend flavors. Serve with crackers.
Makes 2 cups.

Recipe from

Eggs Benedict  
eggs-benedict.jpgFor the Hollandaise Sauce:4 egg yolks
½ cup very hot water
¼ teaspoon cayenne pepper
½ teaspoons salt
1 ½ cups 
clarified butter

Over medium heat, in the top of a double boiler, add egg yolks, cayenne, salt, and ½ of the water. Stir until mixture reaches the consistency of mayonnaise. Remove from heat. Alternating the water and butter, starting with the water, slowly add the remaining hot water and butter, whisking constantly, until gone. Adding more water will thin the sauce, adding more butter will thicken the sauce. The sauce will get thicker the longer it sits. Keep the sauce warm until ready to serve.
For the poached eggs:
2 large fresh eggs
1 teaspoon distilled white vinegar
Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.
To finish the Eggs Benedict:
2 pieces Canadian bacon
1 English muffin
Softened butter, for spreading on English muffin
1 tablespoon chopped chives
Brown the Canadian bacon in a medium skillet over medium-high heat and toast the English muffins.
Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Drizzle with Hollandaise sauce and sprinkle with chives. Serve immediately.
Serves 1 with leftover Hollandaise sauce
Enjoy your Easter!!