By Linda Carol Wilson
After a long winter, there is nothing quite like Spring. Everything coming to life, pretty flowers peeping through the soil, sunshine and fresh air are the perfect time to gather family and friends together to enjoy a leisurely weekend brunch. Here are some delicious recipes to get your menu started. Add your favorite recipes to round out your menu.
All brunches need a good coffeecake and this one is even okay for any diabetics who might be in your group. If there are no diabetics in your group, replace the Splenda granular with granulated sugar, if desired.
CINNAMON SWIRL COFFEECAKE
3 cups cake flour
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup unsalted butter, softened
1 1/3 cups SPLENDA granular
1 egg
1/4 cup egg substitute
2 tsp vanilla extract
1/2 cup unsweetened applesauce
1 1/2 cups reduced-fat sour cream
2 tbsp ground cinnamon
3 tbsp SPLENDA
1/2 tsp sugar-free maple syrup
Preheat oven to 375 degrees. Spray a 10-inch tube pan or Bundt pan with nonstick cooking oil spray.
Sift cake flour, baking powder and baking soda into a medium bowl. In a large mixing bowl, cream softened butter with an electric mixer on medium speed. Add SPLENDA and egg. Mix until smooth. Add egg substitute and vanilla, mix for 30 seconds. Add applesauce and 1/2 cup of the sour cream; mix until smooth. Add sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend. Set aside.
Make spiced filling: Place 1 cup cake batter into a small mixing bowl. In a cup, blend the 3 tablespoons of SPLENDA with maple syrup to make a brown sugar. Add to cake batter in bowl and blend.
Place 1/2 of the remaining cake batter into the prepared pan. Top with the spiced filling batter. Swirl filling batter through the cake batter with a knife. Top with remaining batter. Bake 50-60 minutes until a wooden pick inserted in the center comes out clean.
HOMEMADE TURKEY BREAKFAST SAUSAGE
1 egg white, slightly beaten
1/3 cup finely chopped onion
1/2 cup fresh apple, very finely diced
1/4 cup seasoned bread crumbs
2 tbsp fresh chopped parsley
1/2 tsp salt
1/2 tsp sage
1/4 tsp nutmeg
1/4 tsp pepper
1/8 tsp cayenne pepper
1/2 lb lean ground turkey breast*
In a medium size mixing bowl,combine the following ingredients: egg white, onion, apples, crumbs, and spices. Add the turkey and mix well. Shape mixture into eight patties about 2-inches in size. Preheat grill or nonstick skillet. Cook until meat is no longer pink and the juices run clear.
*For a healthy sausage patty, use only ground turkey breast. Regular ground turkey is no healthy bargain as it often contains the skin which makes it fatty.
FRENCH BREAD-TOMATO CASSEROLE
1/2 lb loaf of French bread, sliced
3 tbsp butter
1 can (14.5 oz) whole peeled tomatoes, cut up
1 1/2 lb fresh tomatoes, sliced thin
1 cup low-fat cottage cheese
1/4 cup olive oil
3/4 tsp seasoned salt
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp. chopped parsley flakes
1/2 cup grated Parmesan cheese
Spread bread slices with butter and cut into large cubes. Arrange on a jelly roll pan and toast in a 350 degree oven 6 -7 minutes. Place half of the cubes in a greased 13 x 9-inch baking pan or dish. Drain canned tomatoes and reserve liquid. Top bread cubes with 1/2 of the fresh tomato slices, 1/2 the reserved liquid, 1/2 of the cottage cheese, 1/2 of the oil, 1/2 of the canned tomatoes, 1/2 of the spices and 1/2 of the parsley. Repeat layers. Sprinkle Parmesan cheese over the top. Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 5 minutes longer until top is browned.
MRS. PAUL’S APPLE SQUARES
Crust:
2 1/2 cups flour
2 tbsp sugar
1/2 tsp salt
1 cup shortening
2 eggs, separated
milk
Apple Mixture:
8 apples, pared & sliced
1 cup sugar
1 tsp cinnamon
Preheat oven to 400 degrees.
Blend together the flour, sugar, salt, and shortening as though making a pastry. Beat the egg yolks and add enough milk to them to make 2/3 cup. Blend the egg mixture into the pastry like mixture. On a floured surface, roll half the dough and place on a cookie sheet that has sides. Mix the apples, sugar, and cinnamon together and spread over the pastry on the cookie sheet. Roll out the remaining pastry and place over the apple mixture. Seal the edges. Froth the egg whites and spread over the top crust. Bake at 400 degrees for 35 minutes. Frost while hot with a thin powdered sugar icing.
Enjoy!
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com
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