Here are some of the recipes from the weekend brunch at Rosanne's.
Sherry's Sour Cream Pumpkin Bundt Cake was made in a William Sonoma pan she was given as a gift sometime ago. Sherry found the recipe at
Nestle Very best Baking web site.
The pumpkin cake was moist and rich , the flavour developed more the next day , the glaze added a nice touch to the cake.The web site is http://www.verybestbaking.com/recipes/detail.aspx?ID=28713( tried to insert link here but can't get it to work , do try the web site tho a good one)
Sherry also made a chocolate cake the recipe also found at verybestbaking. The cake had a rich chocolate taste with a very decadent chocolate icing. Sherry loves Icing the richer the better.
One of the dishes I made was Eggs Benedict, the make ahead version, it is very good. Great for Christmas mornings.
4 English muffins split
8 slices Canadian bacon , cooked
8-10 eggs poached
1/4 c. butter
1/4 c. flour
1 tsp paprika
1/4 tsp pepper
1/8 tsp nutmeg
2 c. milk
2 c. grated Swiss cheese
1/3 c. grated Parmesan cheese
1/2 c. white wine
1 TBSP. butter
1/2 c. crushed corn flakes
Arrange muffin halves cut side up in a greased 13x9 pan.
Arrange cooked bacon on top.Poach eggs til just set and arrange on top of bacon.
I use my egg poacher.
Sauce: Melt butter in saucepan, mix in flour, paprika, salt, pepper, and nutmeg.Stir in milk stirring until boils and thickens. Add cheeses and wine. Stir until cheese is melted. Spoon sauce over eggs.Topping:
Melt butter in small saucepan, stir in corn flakes , sprinkle over sauce. Cover and chill overnight. In morning, remove cover, Bake at 375 for 20 to 25 minutes , serves 8-10 depending on eggs used.
The other dish made is a family favourite that I started making back in the sixties, this recipe came from Better Homes and Gardens Bread book.
Raspberry Daisy Coffeecake;
4 1/2 cups all purpose flour
1/3 cup sugar
2 pkgs Quick rise yeast
1 tsp salt
1 1/4 cup buttermilk
1/3 cup butter,softened
In large bowl, combine 1 1/2 cups flour, sugar , salt and undissolved yeast.
Heat milk , butter until warm, 105-115F. Gradually add to dry ingredients , beat 2 minutes at medium speed of electric mixer. Scraping bowl occasionally.
Add eggs and 1/2 cup flour. Beat 2 minutes at high speed.
Stir in enough remaining flour to make a stiff batter. Grease top , cover tightly with plastic wrap , refrigerate for 2 hours or up to 2 days.
Remove dough from refrigerator , punch down, place on lightly floured surface. and roll into a 14 inch circle.Place a glass in the center. cut circle into 4 equal sections, Cut each section into 5 strips, 20 in all.
Take 2 strips and crisscross these together like a braid, pinch together at the end.
Continue around the circle,remove glass
from center,coil one of the crisscrossed pair in spot where glass was,this forms the center , bring remaining coils up loosely to form Daisy petals.
Place on a greased baking pan . Let rise til double. Bake at 375 for 20- 25 minutes til golden brown.
While warm spoon raspberry
jam in center of each daisy petal, Drizzle with icing( 1/2 c. icing sugar,milk and vanilla stir til medium thick)Sprinkle with slivered almonds (toasted)