Easter Brunch

Ah, Easter. Hubs and I made a trip back to Michigan to visit my fam and I volunteered to prepare a casual Easter brunch. As there would only be 5 in attendance, light and simple it would be. Of sustenance were a Farmer's Casserole and an Overnight Coffee Cake, accompanied by a fruit salad and the traditional colored Easter eggs (I also suggest adding mimosas, I would have but the four hour drive back to Chicago put a crimp in the plan). Easy, delicious and with minimal clean-up the recipe for a relaxing brunch for you and your guests.

Farmer's Casserole - Serves 6

Have it:

Nonstick cooking spray

3 c. frozen shredded hash brown potatoes

3/4 c. - 1 c. shredded monterey jack with jalapenos or shredded cheddar cheese

1 c. diced cooked ham, Canadian-style bacon or cooked breakfast sausage

1/4 c. sliced green onion (2)

4 eggs beaten, or 1 c. refrigerated egg product (I made with Egg Beaters, very good!)

1 1/2 c. milk

Do it:

1. Coat a 2 quart square baking dish with nonstick cooking spray. Arrange hash browns evenly in the dish. Sprinkle with cheese, ham and green onion.

2. In a medium bowl combine eggs, milk, 1/8 teas. salt and 1/8 teas. black pepper. Pour egg mixture over layers in dish.

3. Bake, uncovered, in a 350 oven for 40 min or until a knife inserted near center comes out clean. Let stand 5 min before serving.

Overnight Coffee Cake - Makes 15 pieces

*As the title suggests, this is to be made ahead of time. Chill up to 24 hours.

Have it:

3 c. all-purpose flour

1 1/2 teas. baking powder

1 1/2 teas. baking soda

1 teas. salt

1 c. butter, softened

1 1/4 c. granulated sugar

3 eggs

1 15 oz. container ricotta cheese

3/4 c. chopped nuts

1/2 c. packed dark brown sugar

2 tbl. toasted wheat germ

1 tbl. ground cinnamon

1 teas. ground nutmeg

Do it:

1. Grease bottom and 1/2 inch up sides of a 13x9x2 baking pan. In a medium bowl combine flour, baking powder, baking soda and salt; set aside. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in ricotta cheese. Beat in as much flour as you can. Stir in any remaining flour mixture with a wooden spoon. Spread the batter into the prepared pan.

2. For topping (the good stuff!), in a bowl stir together the nuts, brown sugar, wheat germ, cinnamon and nutmeg. Sprinkle evenly over batter in pan. Cover with plastic wrap. Chill in the refrigerator for up to 2 hours.

3. Bake in a 350 oven for 35 - 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake slightly on a wire rack. Serve warm.

Source: The mecca of classic recipes, The Better Homes & Gardens New Cook Book