Saturday Brunch
Seafood Quiche, Sausage Rolls, Raspberry Muffins and Fruit Salad
Get an early start on the season with this spring menu for a perfect Saturday brunch.
Still snowing where you live? What better way to break through the winter doldrums than to invite a few friends over for a Saturday morning brunch? Invite your neighbors to meet a newcomer on your street or gather together members of your fellow school volunteers.
Bring out your pastel dishes and linens. And rather than setting the big dining room table, move some furniture and set up smaller tables for two, three or four, with fresh flower centerpieces from the florist. Before you know it, you’ll be thinking spring!
Menu
Peach Fuzzies
Seafood Quiche
Sausage Rolls
Raspberry Muffins
Fresh Fruit Salad
Peach Fuzzies
- 6 ounces vodka
- 6 ounces peach schnapps
- 18 ounces cranberry juice
- 18 ounces lemonade
Mix together in a pitcher and serve over ice.
Seafood Quiche
- 1½ cups shredded Swiss cheese
- ¾ cup crab meat, chopped
- ¾ cup shrimp, cooked, coarsely chopped
- 4 eggs
- 1½ cups whole milk
- ¼ cup chopped onion
- 4 tablespoons chopped fresh parsley
- ¼ teaspoon dill
- Salt and pepper to taste
- 9-inch pie crust
Preheat oven to 400 degrees. Place the cheese, crab meat and shrimp in the bottom of the pie crust. Beat remaining ingredients together thoroughly and pour over seafood. Place on a baking sheet on lower rack of oven. Bake 30-40 minutes until filling is set, puffed and golden brown. Remove from oven and place on wire rack for 5 minutes before cutting.
Sausage Rolls
- 1 package Pillsbury crescent rolls
- 1 pound sausage
Preheat oven to 350 degrees. Separate rolls into 4 rectangles. Spread ¼ pound sausage on each rectangle. Roll up. Keep rolling with hands until each roll is 10-inches long. Freeze for a few minutes to make slicing easier. Slice into rounds and place on cookie sheet. Bake for 15 minutes.
Raspberry Muffins
- 1 1/4 cups sugar, divided
- 4 teaspoons finely grated lemon peel
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1 large egg
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 pint fresh raspberries
- 1/4 cup whipping cream
Preheat oven to 375°. Line 14 muffin cups with paper liners. Mix 1/4 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Set aside. In a large bowl, beat remaining 1 cup sugar and butter with an electric mixer until smooth. Beat in egg, then sour cream, vanilla and half of the lemon sugar. Beat in flour mixture. Divide batter among muffin cups. Top each muffin with 4-6 raspberries. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with whipping cream; sprinkle with remaining lemon sugar and cool.
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