Easter is just a few days away -- and if you're looking for something to prepare for friends and family we have some ideas. Mark Hagen with Taste of Home joins FOX6 WakeUp with three Easter Brunch recipes.
Blueberry-Stuffed French Toast
A fruity French toast becomes light and lovely company fare when you fill it with blueberries and top it with an orangey sweet sauce. — Myrna Koldenhoven, Sanborn, Iowa
Prep: 35 min. Bake: 15 min.
1-1/2 cups fresh or frozen blueberries
3 tablespoons sugar, divided
8 slices Italian bread (1-1/4 inches thick)
1/2 cup orange juice
1 teaspoon grated orange peel
1/4 cup orange juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups orange sections
1 cup fresh or frozen blueberries
1/3 cup sliced almonds, toasted
Preheat oven to 400°. In a small bowl, toss blueberries with 2 tablespoons sugar. Cut a pocket horizontally in each slice of bread. Fill with blueberries.
In a shallow bowl, whisk eggs, orange juice, orange peel, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once.
Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve French toast with sauce; sprinkle with almonds. Yield: 8 servings. Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally.
Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Nutrition Facts: 1 slice with 1/4 cup sauce and 2 teaspoons almonds equals 167 calories, 5 g fat (1 g saturated fat), 106 mg cholesterol, 118 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.
Recipe # 39194
Easter Basket Cupcakes
My mother and I would make these when I was growing up, and I had just as much fun sharing the same experience with my own children when they were young. —Kathy Kittell, Lenexa, Kansas
Prep: 35 min. Bake: 20 min. + cooling
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 pound carrots, grated
2 cups chopped walnuts, toasted
1 can (8 ounces) crushed pineapple, drained
1 cup flaked coconut
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon grated orange peel
1 teaspoon vanilla extract
4 cups confectioners' sugar
1 teaspoon water
6 drops green food coloring
3 cups flaked coconut
Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws
Slow Cooker Ham & Eggs
This dish is great anytime of the year, but I love serving it on holiday mornings. It's basically a hands-free recipe that helps me create a fun meal for family. —Andrea Schaak, Jordan, Minnesota
Prep: 15 min. Cook: 3 hours
1 cup biscuit/baking mix
2/3 cup 2% milk
1/3 cup sour cream
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cubed fully cooked ham
1 cup (4 ounces) shredded Swiss cheese
1 small onion, finely chopped
1/3 cup shredded Parmesan cheese
In a large bowl, whisk the first eight ingredients until blended; stir in remaining ingredients. Pour into a greased 3- or 4-qt. slow cooker.
Cook, covered, on low 3-4 hours or until eggs are set. Cut into wedges. Yield: 6 servings.
Nutrition Facts: 1 serving equals 315 calories, 18 g fat (9 g saturated fat), 256 mg cholesterol, 942 mg sodium, 17 g carbohydrate, 1 g fiber, 21 g protein.