Bonnies Breakfast Brunch Recipes

BONNIE'S DUTCH BABY WITH FRESH FRUIT

Steps:

• 1. PREHEAT OVEN Preheat the oven to 425 degrees. Place 3 tablespoons of butter in the 10-inch cast iron skillet to melt while it is preheating.
• 2. MIX INGREDIENTS Combine all the remaining ingredients in a small mixing bowl and whisk until well mixed.
• 3. With a potholder, take the cast iron skillet out of the oven (shut the door so you don't lose your heat) and pour the batter into it.
• 4. Return it to the oven to bake.
• 5. BAKE THE DUTCH BABY Bake the Dutch Baby in the oven for 15 minutes, watch it carefully as it browns so it doesn't burn. Here is what it looks like when it is baked.
• 6. FILL THE DUTCH BABY WITH FRUIT Fill with an assortment of fruit or berries. Squeeze the juice of one lemon over all fruit.
• 7. TO SERVE Dust generously with powdered sugar.
• 8. Slice in 6 pie-shaped slices to serve and top with a dollop of whipped cream. Enjoy!
• 9. The original recipe photograph by Bonnie

BONNIE'S BREAKFAST BRUNCH POTATOES

Steps:

• 1. Peel, wash and dice the russet potatoes. There should be 4 cups of diced potatoes.
• 2. Place the wet diced potatoes in the 4 cup glass Pyrex measuring cup. (Don't add any extra water) Cover the Pyrex measuring cup with a piece of Saran Wrap. Microwave 3 minutes.
• 3. Stir potatoes gently. Cover the potatoes and microwave for 3 more minutes. Test with a fork. They should be done but not falling apart. There will be about a teaspoon of water in the Pyrex cup
• 4. Heat the skillet over medium high heat. Add oil and butter. When it is hot, but not smoking, transfer the cooked potatoes to the skillet, discarding any moisture in the cup.
• 5. Season with the garlic powder, paprika, salt and pepper.
• 6. Here is a close up.
• 7. Cook potatoes until golden brown. Don't over brown.
• 8. Drain potatoes on paper towels.
• 9. Place the potatoes in a serving bowl. Sprinkle chives over the top and serve. Enjoy!
• 10. Cook's Tip: The potatoes could be made a day ahead of time, if you are serving a crowd. Refrigerate the microwaved potatoes, and then bring them to room temperature before frying them.

BONNIE'S HAM AND CHEESY BRUNCH BUNS

Steps:

• 1. Let the cream cheese come to room temperature so it is easier to spread.
• 2. Use your favorite bread dough, enough for one loaf of bread and let it rise for about an hour. Line a large sheet pan with parchment paper.
• 3. Plan ahead. Prepare the ham and vegetables. I chop my ingredients small.
• 4. Roll out the dough with a rolling pin in a rectangular size on a cutting board, about 1/4 inch thick.
• 5. Brush melted butter over the dough, and then spread the softened cream cheese over the buttered dough.
• 6. Add the chopped ham to the dough, and press it down into the dough with your fingers.
• 7. Add the chopped broccoli. Press it down.
• 8. This is the cheese I used. You can use whatever you like. Sharp cheddar is wonderful. So is Monterey Jack and Pepper Jack. For a lighter Brunch Bun for a ladies luncheon, select Fontina or Gruyere cheese.
• 9. Add the cheese to the dough. Press it down.
• 10. Add the onions. Press down.
• 11. Add the Parmesan cheese to the dough and pat it down with your fingers. Now, roll it up into a long log. Start rolling it from the long side of the dough as depicted in the photo. Hold it firmly. It will be slightly lumpy. Slice it into 1 1/4 inch slices, as if you were making sweet rolls. Lift carefully with a spatula and place the slices on the parchment paper on the sheet pan. (Lay the slices down)
• 12. Place the slices about 1 1/2 inches apart. Let the slices rise again for about 40 minutes.
• 13. Bake in a 350 degree oven for 30 to 40 minutes until golden brown on the tops and the bottoms of the buns. Brush warm tops with butter and sprinkle with sea salt. This recipe makes about 16 Brunch Buns.
• 14. Here is how it looks.
• 15. Enjoy!
• 16. Wrap the cooked buns individually in Saran Wrap and place in a container for the fridge.
• 17. You can also store these buns in the freezer. Microwave to thaw.

BONNIE'S CHRISTMAS MORNING CASSEROLE

Steps:

• 1. THE NIGHT BEFORE CHRISTMAS: Use Pam spray and grease a 9X13 baking dish.
• 2. Prepare the bread. I use frozen Texas toast bread. (easier to cube frozen, thaw slightly) You can use French bread if Texas toast is not available. Remove the crusts from the bread, cut into 1/2 inch cubes, and place the cubes in the baking dish.
• 3. Top with the cheese. Beat the eggs and add to the milk and pour over the bread and cheese. Top with cooked ground ham, cooked sausage, shrimp, crabmeat, mushrooms or crumbled bacon, whatever you desire. (I've tried them all, and they are all yummy!) Pour the melted butter over all. Cover with saran wrap and refrigerate overnight.
• 4. CHRISTMAS MORNING: Remove the casserole from the fridge, and heat it up slowly so your cold dish doesn't break. I let mine sit on the counter for about an hour and put it in the oven when I put it on pre-heat. Bake at 350 degrees for 35 minutes to 45, depending on the heat of your oven and the altitude. High altitude may take almost an hour to bake. Check periodically with toothpick. When your casserole is done, cover loosely with foil and let rest for 10 minutes so when you cut it, it will come out of the dish in a square.
• 5. Cook's Tip: My original recipe called for a whole stick of butter, but I found that 1/2 stick works just fine for us. This is a good recipe for you to make your own. If you have some favorite ingredients that you would like to see added for Christmas morning, have at it! Enjoy!