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Sunday brunch is a wonderful time to relax as a family and as a chef. Without the pressures of various schedules and conflicts, you can experiment with new foods and longer prep or cooking times. Sunday comics, some relaxing music, and a cheerful family – it’s a wonderful break in the week.
*Breakfast Onion Quiche* This works well with an adult audience. Judge before serving to kids.
In large skillet, cook onions in margarine over very low heat until transparent, but not browned. Add a little water when necessary to prevent browning. In medium bowl, beat eggs. Add sour cream and seasonings. Sprinkle bacon in pie shell. Top with cooked onions. Pour egg mixture over all and top with shredded cheese. Bake at 350 degrees for 30 minutes.
Preheat oven to 375 degrees. Combine flour, brown sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in oatmeal and raisins. Add buttermilk and mix with a fork until dough forms a ball. Turn out on lightly floured board and knead 6 to 8 minutes. Pat dough into 1/2 inch thickness. Cut 8 to 10 rounds or wedges and place them on ungreased cookie sheet. Sprinkle with sugar and cinnamon. Bake 20 to 25 minutes.
Melt margarine, sugar, syrup over gentle heat. Add (dry stuff) until well integrated. Spread into greased 8-inch pan. Cook at 350 degrees for 1/2 hour. Cut into squares when cool using a heated knife.
Mix together margarine, sugar, and eggs. Gradually add dry ingredients. Spread 3/4 batter in bottom of greased jelly roll pan. Spread pie filling on top, then dab on remaining batter. Bake at 350 degrees for 40-50 minutes. Cool and top with glaze. –
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The copyright of the article Sunday Brunch Recipes in Country Cooking is owned by Shawn Price. Permission to republish Sunday Brunch Recipes in print or online must be granted by the author in writing.
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