Hello Recipe Club,

This week our Recipe Club is hosted by my friend Cynthia Bowan. You should recognize her name from our monthly feature, Cynthia's Corner. For years she has contributed great stories and tasty recipes. If you have not seen them, visit her here: Cynthia's Corner

This time of year there are a lot of parties to attend. Cynthia has some fun ideas for themes and foods to go with them. Today's theme is for a Tree Trimming Brunch. For more holiday ideas, visit our seasonal Holiday Recipe Guide.

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Scrambled Eggs with Peppers

Makes 10 to 12 servings

Ingredients:

1 each red, yellow and green bell peppers
3 tablespoons canola oil
12 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk or light cream
4 tablespoons butter

Preparation:

Cut peppers into small pieces. Gently sauté peppers in oil until soft, drain and set aside.

Combine eggs, salt, pepper and milk. Melt butter in frying pan over medium heat. Beat eggs with a fork or whip until smooth yellow.

Pour in egg mixture and reduce heat. Lift mixture from bottom of pan with a spatula until almost set. Add drained peppers. Cook until well cooked, not runny.

Note: If made ahead of time, keep warm in chafing dish or electric frying pan. Do NOT leave a silver serving spoon in the eggs, as it will tarnish.

 

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Grated Potato Casserole

Makes 6 servings

Ingredients:

1/2 cup milk
3 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed sharp processed American cheese
2 tablespoons butter, softened
1/2 small onion, chopped
3 medium potatoes, pared and cubed (about 3 cups)

Preparation:

Place ingredients in order listed in blender or food processor. Cover container and blend on high speed just until potatoes are grated. DO NOT OVERBLEND. Pour into greased 8 x 8 inch baking dish. Bake at 375 degrees F, 35 to 40 minutes. Garnish with green pepper rings.

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Cranberry Sour Cream Coffee Cake

Makes 15 servings

Ingredients:

Topping:

3/4 cup quick or old fashioned oats, uncooked
1/3 cup sugar
1/3 cup flour
1/2 stick (1/4 cup) butter or margarine, melted
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Cake:

2 cups flour
3/4 cup oats as above
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
8 ounce container light sour cream
1 1/4 cups coarsely chopped fresh or frozen cranberries.

Preparation:

Preheat oven to 350 degrees F. Spray 13x9 inch baking pan with non-stick cooking spray.

Combine all topping ingredients in medium bowl. Mix well, set aside.

Combine all the dry ingredients for cake, except sugar, in medium bowl. Mix well and set aside.

In a large bowl, cream butter, sugar and vanilla with mixer until creamy. Add eggs, one at a time, beating well after each addition. Alternately beat in dry ingredients and sour cream, beginning and ending with dry ingredients.

Gently stir in cranberries. Pour batter into pan. Sprinkle evenly with topping, patting gently. Bake 32 to 38 minutes or until topping is golden brown and wooden toothpick inserted in center comes out clean. Cool on wire rack, serve warm.