You are here: Seasoned Cooking » All Issues » March 2010 Issue » This Article » Page 1
March 2010 Issue
Sunday Brunch Recipes
by Pam Cole
Table of Contents | Single-page view

Related Sites

MinuteMeals provides 20-minute recipes for delicious, nutritious, home-prepared meals. Every recipe includes a full shopping list and instructi...

National Potato Promotion Board

Featuring lots of recipes, nutritional information, and facts and info on America's favorite food!

Join Our Cooking Classes and Cooking Tours in T...

Enjoy one week and half Week cooking vacation, Cooking Courses and Cooking Classes in Tuscany with us and stay in our luxurious villas. Make your T...

internet delights

sale in my shop in the 5th district of paris and on the web of french gastronomic and original products of the soil. I also sell french wines grav...

Martha Stewart Living

This site gives highlights from Martha Stewart's TV show and magazine. Don't get too excited--they're just teasers. If you want the major experienc...
Sunday brunch is a great way to get family and friends together with limited expense and preparation time. Especially nice for the hostess is a brunch where the main dishes are prepared the night before. So invite over a dozen of your closest friends and join the party.


Night Before Caramel Rolls

  • 2 rolls frozen bread dough
  • ½ cup melted butter
  • 1 cup brown sugar
  • 1 package vanilla pudding
  • 2 T. milk
The night before, take two rolls frozen bread dough out of the freezer and thaw for about 2 hours. Then snip into bite sized pieces into a well greased 9 x 13 pan. Place the pan in the sink with a couple trays filled with (frozen) ice cubes. Bread dough will rise as the temp rises throughout the night.

In the morning, combine remaining ingredients and pour over the bread dough. Bake at 350 degrees for 20 minutes.

  • Yields: 12 servings
  • Preparation Time: 40 minutes


Night Before Special Eggs

  • 24 eggs, whisked
  • 1 ½ cup sharp cheddar cheese, grated
  • 1 can cream of mushroom soup, undiluted
  • 1 soup can full of cooking sherry (or white grape juice)
  • 2 (4 oz.) cans sliced mushrooms, drained
The night before, grease a 9 x 13 pan. Combine soup, sherry (or juice) and mushrooms. Layer ingredients in the 9 x 13 in the following order: ½ of the eggs, ½ mushroom mixture, ½ cheese, remaining mushroom mixture, remaining eggs, and then top with remaining cheese. Refrigerate overnight. The day of the event, bake at 350 for 40 to 60 minutes until eggs are set and browned on top.
  • Yields: 12 servings
  • Preparation Time: 60-80 minutes


Potato and Onion Casserole

  • 2 (2 lb.) packages frozen cubed potatoes
  • 3 red or Vidalia onions
  • 10 t. vegetable oil
  • Salt and pepper, to taste
Chop onions the night before. The next morning, grease two 9 x 13 pans with 4 t. of vegetable oil (2 t. per pan). Layer 1/3 potatoes, ½ onions, some salt/pepper, 1 t. oil, then repeat. Top with the last 1/3 of potatoes, salt/pepper to taste and drizzle with last 1 t. of oil. Bake covered at 350 degrees for 1 hour. (Uncover for last 10 minutes.)
  • Yields: 12 servings
  • Preparation Time: 70 minutes

And finally, serve with a large tray or bowl of chopped fruit and a pre-cooked spiral sliced and glazed ham.

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.