Nov & Dec -- Women's Brunch Recipes

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Vegan Apple Carrot Muffins  (allrecipes.com)
Ingredients:

• ½ cup brown sugar
• ¼ cup white sugar
• 2 ½ cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3 tsp ground cinnamon
• 2 cups finely grated carrots
• 2 large apples, peeled, cored and shredded
• 6 teaspoons egg replacer (dry)
• 1 ¼ cup apple sauce
• ¼ cup vegetable oil
• (walnuts can be added if desired)

Directions:

1. Preheat oven to 375 degrees.  Grease muffin cups or line with paper muffin liners.
   
2. In a large bowl, combine brown sugar, white sugar, flour baking soda, baking powder, salt and cinnamon.  Stir in carrot and apple; mix well.
   
3. In a small bowl whisk together egg substitute, applesauce and oil.  Stir into dry ingredients.
   
4. Spoon batter into prepared pans.
   
5. Bake in preheated oven for 20 minutes.  Let muffins cool in pan for 5 minutes before removing from pans to cool completely.
   

Servings: 12  Calories: 215

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Pecan Pear Muffins  (adapted from tasteofhome.com)

Ingredients:

• 3 cups all purpose flour
• 1 cup sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp salt
• 2 eggs (can substitute egg replacer)
• ¾ cup canola oil
• 1 tsp vanilla extract
• 4 cups peeled, chopped fresh pears
• 1 cup chopped pecans or walnuts

Directions:

1. In a large bowl, combine the flour, sugar, baking soda, cinnamon, ginger and salt.
2. In another bowl, combine the eggs, oil and vanilla and stir into dry ingredients just until moistened.
3. Fold in the pears and pecans.
4. Fill paper lined muffin cups two-thirds full.  Bake at 350 degrees F for 25-30 minutes. Cool on rack before serving.

Serves: 24  Calories: 200

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Creme Brulee French Toast Recipe   (recipegirl.com)
Ingredients:

• 1 cup brown sugar, packed
• ½ cup butter
• 2 Tbsp maple syrup
• 12 slices thickly sliced bread, day-old or stale bread recommended (French or Challah bread)
• 5 eggs
• 1 ½ cup half-and-half
• ¼ tsp salt
• 1 tsp vanilla
• 1 tsp orange extract
• Dash of cinnamon

Directions:

1. Heat brown sugar, butter and maple syrup in a heavy saucepan over medium heat until well blended stirring frequently  Pour the syrup into a 9X13” baking dish, tilting the dish to cover. Arrange the bread slices in a single layer over the syrup  Just squish the bread pieces in so that they all fit.
2. Whisk half and half, eggs, vanilla, orange extract and salt in bowl until well blended.  Pour over the bread layer. Cover with plastic wrap and chill for 8-24 hours.
3. Preheat oven to 350 degrees F.  Remove dish from refrigerator and let stand until room temperature (about 30 minutes).  Bake on middle rack for 35-40 minutes or until edges are golden brown and puffed. To get them more caramelized, flip the toasts over and broil them for a few minutes!
4. Serve with a sprinkle of powdered sugar, and/or syrup, if desired.  Serve also with fresh berries.

Serves: 8-10   Calories per slice: 500 (but worth it!!!)

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Cheesy Amish Breakfast Casserole   (adapted from allrecipes.com)
Ingredients:

• 1 package of breakfast links or sausage patties, diced (Morningstar brand)
• 1 sweet onion chopped
• 4 cups frozen shredded hash brown potatoes, thawed
• 9 eggs slightly beaten
• 2 cups shredded cheddar cheese
• 1 ½ cups small curd cottage cheese
• 1 cup shredded swiss cheese

Directions:

1. Preheat oven to 350 degrees F.  Grease a 9X13” baking dish
2. Heat a large skillet over medium high heat; cook and stir links/sausage and onion until evenly browned.  Transfer to a large bowl.
3. Stir into the large bowl:  potatoes, beaten eggs, and all of the cheeses.  Pour the mixture into the prepared baking dish.
4. Bake in preheated oven until eggs are set and cheese is melted, 45-50 minutes.  Let stand 10 minutes before cutting and serving.

Options:  One can add different vegetables such as green, red or jalapeno pepper, zucchini and tomatoes.  Different cheese can also be used. It is best not to omit the cottage cheese as that is what makes the texture.       Serves: 12    Calories: 300

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Apple Coffee Cake (gluten free)   (theroastedroot.com)
Ingredients:

• 2 large eggs
• ¼ cup coconut oil
• ½ cup honey or pure maple syrup
• ½ tsp cider vinegar or lemon juice
• 2 cups Bob’s Red Mill almond meal/flour
• ½ tsp baking soda
• ¼ tsp sea salt

Apple-Cinnamon Walnut Topping:

• 1 cup granny smith apple peeled and finely chopped
• ¼ cup coconut oil softened
• ¼ cup coconut sugar
• 2 Tbsp ground cinnamon
• ½ cup raw walnuts chopped

Instructions:

1. Preheat the oven to 350 degrees F.  Lightly oil an 8 inch square baking pan and line with parchment paper.
2. Add all of the ingredients for the cake to a blender or food processor.  Blend until well combined (note: the batter will be very thick). Transfer the cake batter to the prepared baking pan and smooth into an even layer.
3. Stir together the ingredients for the apple-cinnamon walnut topping in a bowl until well combined.  Distribute the topping over the coffee cake, gently pressing the apples into the cake batter.
4. Bake for 25 minutes in the preheated oven.  Turn off the heat and keep the coffee cake in the oven an additional 15 minutes, until the center feels firm when poked.  Remove from the oven and allow cake to cool 30 minutes before cutting and serving.

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Scrambled Tofu 
Vegan Crustless Veggie Quiche 

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