Cooking for a Crowd

Join Us for Breakfast!

Here’s an elegant, yet simple brunch to serve on Easter Sunday morning. It would also be a great opportunity to invite the church to a
Women’s Ministries Easter Brunch.

Quiche Lorraine

Serves 8

1/2 lb. sliced bacon
1 1/2 cups grated Swiss cheese
4 eggs
2 cups cream (or half and half)
3/4 teaspoons salt
Dash black pepper
Dash each nutmeg and cayenne
10-inch pie crust, unbaked

Serves 50 + (7 pies)

4 lbs. sliced bacon
10 cups grated Swiss cheese
28 eggs
28 cups cream (or half and half)
5 teaspoons salt
Dash black pepper
Dash each nutmeg and cayenne
7 10-inch pie crusts, unbaked

Preheat oven to 375 degrees. Fry bacon until crisp; crumble over bottom of pie shell (can be fried and crumbled ahead of time). Sprinkle grated cheese over bacon. Beat remaining ingredients until well-combined, but not frothy. Pour into crust; bake 35-40 minutes. Center should be firm when pressed with fingertip.

Six-Week Bran Muffins

Serves 8

1 cup flour
3/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1 well beaten egg
1 cup buttermilk
8 oz. Raisin Bran cereal
1/2 cup walnuts

Serves 50

5 cups of flour
3 cups of sugar
5 teaspoons baking soda
2 teaspoons salt
1 cup oil
4 well beaten eggs
1 quart buttermilk
24 oz. box Raisin Bran cereal
2 cups walnuts

Mix dry ingredients, except cereal and walnuts. Add eggs, oil and buttermilk. Mix well; add cereal and walnuts. Scoop (#24 scoop) into lined muffin tins (#24). Bake at 400 for 14-20 minutes. Put remaining batter into a large covered container and refrigerate for up to 6 weeks. Do not re-stir. Bake as needed.

Sticky Buns

Serves 8

1 roll Bridgeford bread dough
1/4 cup butter, softened for rolls
1/2 cup brown sugar and cinnamon
1 cup brown sugar
3 tablespoons Karo syrup
Cinnamon to taste
1/4 cup cream or milk
Walnuts or pecans, if desired

Serves 50

5 rolls Bridgeford bread dough
1 1/4 cups butter, softened
2 1/2 cups brown sugar and cinnamon
5 cups brown sugar
1 cup Karo syrup
Cinnamon to taste
1 1/4 cup cream or milk
Walnuts or pecans, if desired

Thaw dough at room temperature. On lightly floured surface, roll into a rectangle approximately 12 inches by 8 inches. Spread with butter. Sprinkle sugar and cinnamon evenly over dough. Roll rectangle up tightly, pinching edge of dough to seal. Stretch and shape until even; cut roll into 10-12 pinwheel slices. Set aside.

Mix together butter, brown sugar, syrup and cinnamon in a heavy pan. Stir until mixture comes to boil. Boil 2 minutes; remove from heat and add cream, stirring until smooth. Pour sauce evenly into a 13-by 9-inch pan (or muffin tins) and sprinkle with nuts. Top with cinnamon rolls, in rows. Set aside in a warm place to allow rolls to rise until double. Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof tray. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Serve warm.