Celebrate that special woman in your life with a delightful brunch. A buffet-style meal makes it simple to serve and allows guests to mingle and snack as they wish, leaving you free to relax and enjoy a leisurely party as well. Take a cue from Mother Nature and decorate your table with fresh flowers that will provide a colorful and sweet smelling backdrop.

Apple Butter Breakfast Cake

2 1/4 cups baking mix
3/4 cup milk
1/2 cup sugar
1 egg
2 tablespoons butter, melted
2 cups Musselman’s Apple Butter

TOPPING
1/3  cup sweetened flaked coconut
1/3 cup pecans, chopped
1/3 cup sugar
2 tablespoons butter, melted

Directions

In bowl, stir together baking mix, milk, 1/2 cup sugar, egg and 2 tablespoons of melted butter. Pour two-thirds of batter into 8-by-8-by-2-inch glass baking dish coated with nonstick cooking spray. Cover with apple butter. Drop remaining batter by spoonful on top. Combine coconut, pecans, 1/3 cup sugar and 2 tablespoons butter. Sprinkle on top of cake. Bake at 350°F for approximately one hour, until cake tester inserted in center of cake comes out clean.

Note:  Pan will be very full so do not substitute a smaller pan. You may want to place a cookie sheet under the pan in the oven in case of drips.

Prep Time: 20 minutes  •  Cook Time: 1 hour  •  Yield: 9 servings

Source: Musselman’s Apple Butter


Rainbow Fruit & Cheese Kabobs

6 straws (8” or longer)
6 ounces Monterey cheese cut into 18 cubes
1/2 cup strawberries, halved
1/2 cup cantaloupe, cubed
1/2 cup pineapple, cubed
1 kiwi, peeled and cut
1/4 cup blueberries
6 grapes

To make a rainbow for each kabob, thread onto a straw a piece of cheese, a strawberry halve, a cantaloupe cube, a pineapple cube, another piece of cheese, a piece of kiwi, 2 blueberries, a grape and another piece of cheese. Repeat pattern with remaining straws.

Prep Time: 15 minutes  •  Cook Time: 1 hour  •  Yield: 6 servings

Source: Midwest Dairy Council


Wild Blueberry Polenta with Grilled Onions and Sausage

1 1/2  large onions, thinly sliced, about 4 cups
1 1/2  tablespoons olive oil
2  teaspoons olive oil
4  sausages, cooked

POLENTA:
4  cups water
1  teaspoon salt
1  cup yellow cornmeal
1 3/4  cups frozen Wild Blueberries

Saute onions in 1 1/2 tablespoons olive oil until lightly caramelized, about 25 minutes. About 15 minutes before onions are ready, heat water in 4-quart saucepan until comes to a boil. Add salt and slowly whisk in cornmeal. Stir frequently until the polenta thickens up and texture is smooth. Carefully stir in frozen blueberries, trying not to break them. Cook one minute and then turn off the heat, cover the pot and allow polenta to rest 1 to 2 minutes.

To serve, place large spoonful of Wild Blueberry polenta on plate, top with grilled onions and then place one sausage, sliced or whole, on top of onions. Serve with sliced oranges or garden salad.

Yield: 4 servings                                        

 Source: Wild Blueberry Association


Individual Cheese & Herb Stratas

8 thin slices prosciutto or deli ham
2 cups French or Italian bread pieces
2 tablespoons melted butter
1/2 cup crumbled goat cheese (see note)
1/4 cup chopped fresh herbs (see note)
8 Safest Choice Pasteurized Eggs
Chopped fresh herbs (optional)

Preheat oven to 400°F.  Butter bottom and sides of four 10 to 12 ounce ramekins or spray with nonstick cooking spray.  Line each ramekin with 2 slices prosciutto or ham with some extending over sides. In large bowl, toss bread pieces and melted butter together.  Stir in cheese and herbs.  Divide mixture evenly among ramekins pressing
down lightly.  Break 2 eggs into each ramekin.  Place ramekins on rimmed baking sheet. Bake 25 to 30 minutes, until whites are set and yolks begin to firm, or to desired doneness. Garnish with additional herbs, if desired.

Notes:  Other cheeses, such as cubed mozzarella or Cheddar, may be substituted for goat cheese. One or a combination of herbs such as basil, rosemary, thyme, chives or parsley may be used.

Prep Time: 20 minutes  •  Yield: 4 servings                                                                                                                            

Source: Safest Choice Pasteurized Eggs


Gluten-Free Orange Pancakes with Wild Blueberry-Orange Sauce

Recipe by Katie Heddleston, Healthy Heddleston, www.katieheddleston.com

Yield: 12 to 15 thin pancakes, depending on size

Wild Blueberry-orange sauce:
1/2  cup frozen Wild Blueberries
1  tablespoon freshly squeezed orange juice
1/2  teaspoon orange zest
1  teaspoon granulated sugar (or honey)

Orange pancakes
1/2  cup plus 2 tablespoons gluten-free flour
1  tablespoon granulated sugar (or honey)
1/2  teaspoon baking powder
1/2  teaspoon baking soda
1/4  teaspoon salt
1/4  cup freshly squeezed orange juice
1/4  cup milk
1  egg
1/2  teaspoon orange zest
1  tablespoon melted butter or margarine

First make sauce. In small sauce pan, combine all ingredients and place on low heat while preparing pancakes. Stir occasionally. Smash Wild Blueberries to desired consistency.

To make pancakes, combine all dry ingredients in a medium mixing bowl. Then add in wet ingredients. Whisk everything together until well combined; batter will be thin. On griddle or electric skillet preheat to medium heat. Make sure pan is hot before scooping batter. Using 1/4-cup scoop, pour batter (but not whole scoopful into pancake shapes on griddle). Batter is thin so not much is needed for each pancake. Wait until pancake bubbles before flipping. Flip and cook other side. Continue process until all batter is used. Pour sauce over pancakes while warm.

Note: Only one orange is needed for fresh juice and zest for both pancakes and sauce.


Wild Blueberry, Coconut and Ginger Smoothie

Recipe by Rachael Hartley, An Avocado A Day, www.anavocadoaday.blogspot.com

Yield: 1 serving

1  cup frozen Wild Blueberries
1  cup 2 percent plain yogurt
1/4  cup light coconut milk
2  tablespoons unsweetened, shredded coconut
1/2  teaspoon grated fresh ginger

Place all ingredients in blender and blend until smooth. Serve immediately.