Hash Brown & Egg Casserole, Farmers Market Fruit Salad, Orange Juice Fizzies and Raisin Scones with Honey
Let’s get started on your lovely Mother’s Day Brunch menu.
To make your celebration easier, prep the casserole the night before and bake on Sunday.
Hash Brown & Egg Casserole
(by Six Sisters)
½ lb. cooked bacon, ham or sausage
1 c. milk
1 package hash brown potatoes
1 cup shredded cheese
1 tsp. salt
½ tsp. pepper
Mix all ingredients and pour into a 9x13 pan. Bake at 350 degrees for 45-55 minutes.
Farmers Market Fruit Salad
Variety of fruits from your farmers market shopping trip (in a mix of colors!)
½ bunch mint or lemon balm
Leaves from a few sprigs stevia
Rub your fruit bowl vigorously with the mint or lemon balm, bruising the leaves and release its flavors onto the bowl. Chop or slice the fruit into bite size pieces into the fruit bowl.
Chop stevia and sprinkle atop the fruit. Toss together.
Orange Juice Fizzies
Fresh squeezed orange juice
Seltzer water or homemade Soda Stream water
Mix juice and seltzer in a 1:1 ratio. Adjust to taste. Add a few sprigs of mint per pitcher. Serve cold or over ice. Can also be made by the glass but add only one or two mint leaves per glass. For an interesting twist add slightly mashed strawberries or strawberry puree.
Raisin Scones with Honey
1 ¾ c. millet flour (usually in specialty section of baking aisle
¼ c. sugar
4 tsp. baking powder
3 tbsp. grass fed butter or coconut oil
1/3 c. raisins
2/3 c. yogurt (dairy, coconut, almond)
Milk (dairy, coconut, almond, rice) to brush tops
2 tbsp. brown sugar for sprinkling
Cream together yogurt, butter/coconut oil and sugar. Add dry ingredients and mix.
Fold in raisins.
Pat into thick circle and cut into wedges or use biscuit cutter to make round scones.
Brush tops with milk and sprinkle with brown sugar.
Bake at 400 degrees for 14-18 minutes.
Serve with a drizzle of local honey.
Shopping Tip: These items are available at Clovis Saturday Farmers Market 8-11:30 am
Honey Mint or lemon balm
Orange Juice Stevia