Harvest Brunch Buffet

Brunches are traditionally set up as buffets that include breakfast and luncheon foods. All recipes can be doubled or tripled depending on how many guests you invite. 

In addition to the recipes below, brown up maple sausage links or bacon. Use wicker baskets lined with napkins in autumn colors for the silverware, napkins, and muffins.

Makes 8 cups

1. 8 cups fresh apple cider
2. 1 cup frozen raspberry juice concentrate, thawed
3. 1/4 cup sugar
4. 1 cinnamon stick

   Combine cider, juice, sugar, and cinnamon stick in a 4-quart saucepan. Heat over medium heat, stirring occasionally, until mixture simmers. Reduce heat and simmer 10 minutes. Remove from heat. Remove stick, and serve hot. Transfer to a slow cooker and keep setting on low to serve throughout your brunch. [/etInfoTable]

Apple Waffles

1. 2 cups milk
2. 1 teaspoon cinnamon
3. 2 eggs
4. 2 cups pancake mix
5. 1/3 cup butter or margarine, melted
6. 1 cup finely chopped apples

   Place milk, cinnamon, eggs, pancake mix, and melted butter in bowl. Beat with mixer until batter is fairly smooth. Stir in apples. Bake in hot waffle iron until steaming stops. Place in warm oven until just before the brunch starts; then place on platter with fresh butter, syrup, and preserves nearby. 

Zucchini and Potato Pie

1. 1 pound (3 medium) potatoes, scrubbed
2. Boiling salted water
3. 2 tablespoons butter
4. 2 eggs
5. 8 ounces mozzarella or provolone cheese, diced fine
6. 1/2 cup grated Parmesan cheese
7. 1 large zucchini, grated
8. 1 teaspoon fresh oregano or 1/2 teaspoon dried, crushed
9. 1/4 cup minced onion
10. 1/4 teaspoon salt
11. 1/4 teaspoon black pepper
12. 2 tablespoons fine dry breadcrumbs

    Cook potatoes in boiling salted water for 25–30 minutes, until tender. Drain, peel, and mash using a potato masher, ricer, or food mill. Stir in remaining ingredients except breadcrumbs and 1 tablespoon butter. 

Heat oven to 400 degrees F. 

Butter a 9-inch pie plate and sprinkle with half the crumbs. Fill plate with the potato mixture, smoothing top. Sprinkle with remaining crumbs and dot with the remaining butter. Bake 30 minutes until pie is puffed and golden. 

Make two to three pies depending on how many guests are invited.

Golden Fruit Salad

1. 1 1/2 cups vanilla yogurt
2. 2–3 tablespoons orange juice
3. Dash nutmeg
4. 1 Golden Delicious apple, cored and sliced
5. 1 Red Delicious apple, cored and sliced
6. 1 banana, sliced
7. 1/2 cup red grapes, seeded and halved

   Combine yogurt, orange juice, and nutmeg in bowl and mix. In another bowl, combine and mix fruit. Serve with dressing on salad plates lined with lettuce. 

Golden Squash Muffins

1. 2 1/4 cups flour
2. 1/3 cup sugar
3. 2 1/2 teaspoons baking powder
4. 1/4 teaspoon salt
5. 1/3 cup butter or margarine, softened
6. 1 large egg
7. 3/4 cup cooked, mashed butternut or buttercup squash
8. 1 teaspoon grated orange peel
9. 1 cup milk

   Preheat oven to 400 degrees F. Grease muffin tin (regular-size dozen) with butter. 

Mix flour, sugar, baking powder, and salt in large bowl. Cut in butter with pastry blender (I use clean hands) or knives until mixture is like fine crumbs. 

Beat egg in a medium bowl; stir in squash, orange peel, and milk. Add to flour mixture until just blended. Fill muffin cups 3/4 cups full. Bake 20–25 minutes until lightly browned and center is done when tested with a toothpick. Serve with butter and honey.

Brenda Hyde is the editor of Old Fashioned Living. For more recipe ideas, visit http://oldfashionedliving.com. Permission to reprint article given by Momsmenu.com.

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