Sunday Brunch Day

“Why, sometimes I’ve believed as many as six impossible things before breakfast.” ~ Lewis Carroll, Alice in Wonderland

Fall TableThere is just something about Fall.  The crisp air, the colorful leaves, and the cooler temperatures seem to beckon you to come gather at the table.  The Fall table does not require formalities, she simply asks you to come as you are, and to come hungry.

When I was in law school and the Husband, then boyfriend, moved up here to Cincinnati, we started family dinners on Sunday nights.  It was a time to come together with family amidst all the craziness of the past week, relax together, and to reconnect.

With the Husband’s work schedule or studying often pulling him away on Sunday, we have gotten out of our little routine.  And I miss it.  This past Sunday though, schedules aligned and we brunched.

Now, I’m a breakfast person.  There is no mistaking that.  So I couldn’t wait to welcome everyone with a warm cup of coffee on a cool Sunday morning.  And let’s be honest, there’s no better way to watch football than with a warm and happy stomach.  So before the Steelers play, or if you side with the Ohio contingency of my family, the Bengals or Browns, it was time to come to the table.

pumpkinEveryone has their go-to for brunch.  Whether it’s a soufflé, your grandmother’s cinnamon rolls, or strata, there’s that one dish you pull out of your back pocket to please the morning crowd.  For years mine was a Rachel Ray casserole.  We made it the morning of my law school graduation so it only seemed fitting to make this past weekend to celebrate passing the Ohio Bar.  However, I decided to break out of the mold and break into my Better Homes and Gardens cookbook.

On the menu this past Sunday morning was the Farmer’s Casserole and Pumpkin Bread.  It only seems fitting.  They were delicious! So next time your family gathers, break out these little numbers and they will be sure to please.  This Pumpkin Bread would also be great as gifts.

Pumpkin Bread
From Better Homes and Gardens

Makes 2 loaves.  This can be made ahead of time, which is always key for brunch.  If making the night before, after the loaves are completely cool, wrap and store overnight.

Ingredients
– 3 cups sugar
– 1 cup vegetable oil
– 4 eggs
– 3 1/3 cups all-purpose flour
– 2 tsp. baking soda
– 1 ½ tsp. salt
– 1 tsp. ground cinnamon
– 1 tsp. ground nutmeg
–  2/3 cup water
–  1 15oz. can pumpkin

Directions
– Grease the bottom and sides of two loaf pans; set aside.
– In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed.  Add eggs and beat well; set aside.
– In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg.
– Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined.
– Beat in pumpkin.
– Spoon batter into prepared pans.
– Bake at 350 for 55-65 minutes or until a wooden toothpick inserted near the centers come out clean.
– Cool in pans on wire racks for 10 minutes.
– Remove from pans and then cool completely on the wire racks.

Farmer’s Casserole
Adapted from Better Homes and Gardens

This makes 6 big servings but I would suggest doubling the recipe because people will go back for seconds.  This can also be made ahead of time.  Cha-ching.  If making ahead, go through second step.  Cover, and chill up to 24 hours.  Then bake uncovered at 350 for 50-55 minutes or until a knife inserted in the center comes out clean.  Let stand for 5 minutes before serving.

Ingredients
– 3 cups frozen hash brown potatoes
– ¾ cups shredded Monterey Jack cheese, cheddar cheese, or a mixture
– 1 cup cooked, crumbled, turkey sausage (the recipe calls for diced cooked ham or bacon, but the turkey was great in it and a bit healthier)
– ¼ cup sliced green onions
– ¼ cup diced red pepper
– 4 beaten eggs
– 1 ½ cups milk
– 1/8 tsp. salt
– 1/8 tsp. black pepper

Directions
– Coat 2-quart square baking dish with non-stick cooking spray
– Arrange potatoes evenly in the bottom of the dish.
– Sprinkle potatoes with cheese, turkey, green onions, and red peppers.
– In a bowl, combine eggs, milk, salt, and pepper.
– Pour egg mixture over potato mixture.
– Bake, uncovered, at 350 for 40-45 minutes or until a knife inserted near the center comes out clean.
– Let stand 5 minutes before serving.

What is your brunch go-to?

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