Beach Watchers Cookbook: Brunch

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This is a favorite of the Beach Watchers Advisory Council.


		Preheat oven to 350.

2 cubes butter** 2 cups sugar		Cream together sugar and butter. (Margarine may be used, but butter is preferable)

4 eggs, 1 tsp vanilla		Add eggs one at a time, beating after adding each one. Blend in vanilla.

3 cups flour 1 tsp baking soda 1 Tbl baking powder 1 cup buttermilk		Mix together dry ingredients. Then blend alternately with buttermilk into the sugar/egg mixture.

1/2 cup sugar 2-3 tsp cinnamon		Mix together sugar and cinnamon - I like this 'topping' to be strong on the cinnamon.

		Spoon batter into a well-greased angel food pan**, creating layers (three layers eventually),and sprinkling each layer with the cinnamon-sugar mixture, and sprinkling a generous amount on the top layer. (You might not use the entire sugar-cinnamon mixture, but about 2/3 of it) Bake one hour at 350 degrees. Check with a long straw or a slender wooden kabob skewer. Let cool at least 30 minutes before cutting - it needs to settle a bit.

** a cube of butter is 1 stick (or 1/4 of a pound)

Hints

You will need a pan with a volume capacity of at least 10 cups. I have been using a 10 cup Bundt pan or mold and the batter expands above the top by about an inch while baking. It shrinks while cooling.
Try sprinkling the inside of the greased pan with the cinnamon-sugar mix before filling it.

Skip Ingraham


		Preheat oven to 350. Spray 9x13 baking pan with olive oil (or Pam).

1/2 cup butter, softened 1 cup sugar 3 eggs		Cream butter and sugar with the mixer. Add eggs. Beat.

1 tsp. baking powder 1/4 tsp. salt 1 tsp soda 2 cups flour		Mix together dry ingredients and then beat in to butter mixture.

1 cup sour cream 1 1/2 cups blueberries		Stir in sour cream (I use light) and blueberries. Pour into a 9x13 baking pan (sprayed with oil).

1 cup brown sugar 1/4 cup butter, melted 1/4 cup flour		Mix and Crumble on top of batter. Bake 30-45 minutes at 350 degree oven until a toothpick comes out clean.

Jan Gross

Serves: 4-6


		Preheat oven to 500 degrees.

1/2 cup flour 1/2 cup milk 3 eggs 1 teaspoon sugar dash salt		Mix flour, milk, eggs, 1 teaspoon sugar, and salt until batter is smooth.

5 tablespoons butter 3-4 medium cooking apples 1 cap lemon juice		Peel and slice the apples, and sprinkle with lemon juice. Melt butter in oven-proof pan. Fry apple slices in butter 4 to 5 minutes. Pour well-stirred batter over apples. Bake for 6 to 7 minutes at 500 degrees.

1/2 cup sugar 2 tablespoons cinnamon butter		Remove from oven briefly and dust with sugar/cinnamon mixture. Dot with butter. Return to oven for 8 more minutes. Serve hot. Great for brunch.

Linda Ade Ridder

Depending on appetites, makes 8-12 servings.


1 cup brown sugar, firmly packed 1/2 cup butter 2 T. Light corn syrup		In a small saucepan, cook brown sugar, butter and syrup until thick and bubbly (5-7 minutes).

2 large granny smith apples		While sugar mixture is cooking, peel and core apples, slice into uniform pieces. Pour sugar mixture into an ungreased, rectangular baking pan and arrange apples on top of syrup.

7 whole eggs, beaten 1 cup milk 1 tsp vanilla 1 tsp cinnamon 1/4 tsp nutmeg		In a separate mixing bowl, beat eggs, milk, vanilla and spices together.

1/2 to 1 loaf of french bread		Dip sliced bread into egg mixture for about 1 minute. Place slices over apples, cover and refrigerate. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 35-40 minutes. Before serving, turn over onto a serving dish.

Sue Howard