Entry #1131, April 28, 2012

Happy DIY Saturday! I thought I would take a break from the DIY home projects and focus on another home project  – MOM! In two weeks it will be Mother’s Day – May 15th and Mom loves to have a yummy brunch prepared just for her. Whether you start making it ahead of time (breads, muffins, cakes) can be made now and frozen so that you will save time and energy when Mother’s Day comes. Other items such as eggs and meat meals can easily be made the morning of and shared with your kids.

What will you fix Mom for Mother’s Day?

Image via: Bake at 350

Marmalade Muffins

Marmalade Muffins

Image via: Food Network

Ingredients

2 oranges
1/2 pound (2 sticks) unsalted butter, softened, plus more for the muffin tins
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1 cup firmly packed brown sugar

Directions

Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges. (If you don’t have a Microplane zester, please rush out to the nearest cooking-supply store and purchase one. Thank you.)

Cream the butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes.

Sift the flour onto a sheet of wax paper. Add it to the bowl. Gently stir with the mixer using as few strokes as possible so the muffins aren’t tough.

In a small measuring cup or bowl, combine the buttermilk and baking soda. Add the buttermilk mixture to the batter and mix until just combined. Add the orange zest and mix until just combined, being careful not to overmix.

Grease 36 mini-muffin cups and fill each two-thirds full with batter. I like to use a small cookie scoop to put the muffin batter in the tins. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don’t get too brown.

Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges whose zest you just stole. Add the orange juice and brown sugar to a medium bowl and stir together until just combined, but don’t worry about dissolving the brown sugar completely. You want the glaze to be grainy and textured.

As soon as the muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin. Don’t worry if the glaze drips all over the pan; that means more for you to lick up later. Serve the muffins warm on a beautiful platter. Watch your guests’ eyes roll back in their heads as they savor each bite.

Ham & Cheese Quick Bread

Ham and cheesy bread

Image via: Food Network

This savory loaf is delicious served slightly warm, or toasted the next day and lightly buttered or topped with egg salad for a festive lunch or snack.

Ingredients

Nonstick cooking spray
2 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 teaspoons dry mustard
1/2 teaspoon kosher salt
Pinch cayenne pepper
3/4 cup plus 1 tablespoon milk
1/3 cup vegetable oil
2 tablespoons honey
3 eggs
One 6-ounce piece deli ham, finely chopped (about 1 1/4 cups)
1 cup shredded gruyere cheese, lightly packed (about 3 ounces)
1/2 cup finely diced (about 1/4-inch) havarti or gruyere cheese (about 2 ounces)
2 scallions, chopped

Directions

Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.

Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.

Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

The Eggbert’s Sunriser

The Eggbert Sunriser

Image via: Food Network

Ingredients

8 cups frozen diced or shredded hash browns (one 32-ounce package)
20 whole frozen mini potato wedges or steak fries
Canola oil, for frying
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 medium onion, diced
1 green bell pepper, diced
1/2 red bell pepper, diced
1 jalapeno pepper, seeded and diced (optional)
1 1/2 cups diced ham
1 1/2 cups grated sharp cheddar cheese
8 large eggs
Salsa or pico de gallo, for serving

Directions

Preheat the oven to 300 degrees F. Fry the hash browns and potato wedges in canola oil in separate skillets according to the package directions until golden brown and crisp. Season with salt and pepper. (You can also bake the potatoes in the oven, if you prefer.) Drain on paper towels and keep warm.

Heat 2 tablespoons butter in a large skillet over medium heat. Throw in the veggies and ham; toss around for several minutes, until the onions are just softened. Turn off the heat and allow to stay in the pan.

In 4 individual ovenproof skillets (or one very large one), layer the hash browns, veggie-ham mixture and grated cheese. Place in the oven for a minute or two, until the cheese is melted. Remove from the oven with an oven mitt, as the skillet will be hot.

Melt the remaining 2 tablespoons butter in a nonstick skillet and fry the eggs to the specifications of your guests.

Place 5 potato wedges over the top of the melted cheese, then top with 2 eggs per skillet. Spoon salsa or pico de gallo over the top and serve immediately.

Get started on your Mother’s Day Brunch ideas, it will be here before you know it!

For more Mother’s Day ideas and recipes, click here.