brunch...

I belong to a Bible Study group with a wonderful group of women and we meet monthly in each other's homes. We gather at 9 am for breakfast and conversation and after the plates are cleared we go on to our lesson and then end with another cup of coffee and chocolates before calling an end to our morning (which is almost always afternoon by then!) Currently, we are doing a study called "Adventurous Prayer" and this month was my turn to host. Since it was the day after Valentine's day I stuck with the Valentine them and set my table in pink and white.
I revamped the centerpiece from the "white event" into a lighted Valentine tree and printed out vintage valentine postcards on magnetic sheets as favors.
Each month our lessons end with a "trinket to treasure", a small item such as a button or cork that serves as a visual reminder of what the main point in that lesson was. This month, the lesson was on Journaling Prayers and the trinket was a journal. I found $1 cardboard covered journals and pulled out the scrapbook supplies and decorated each one with the 12 main verses in the book.
I didn't take any photos of the food as I served it but as usual, I had plenty of leftovers so here is a photo of the plate of leftovers I served Jeff when he came in for a late lunch.
Fresh fruit, raspberry filled butter braid (this is a sweet roll loaf that is sold as a fundraiser by many of the local school kids), heart shaped mini quiches and mixed berry crepes.

Mini Quiches
recipe from verybestbaking.com
Ingredients

* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 3 large eggs, beaten
* 2 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 cups (8 oz. pkg.) shredded mild or sharp cheddar cheese
* 2 cups chopped, frozen broccoli, thawed and drained
* 1/2 cup chopped red bell pepper

Directions
PREHEAT oven to 350° F. Grease and lightly flour twelve 2 1/2-inch muffin cups.

WHISK evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.

BAKE for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.

*NOTE: Number of quiches that you get will depend on the size of your muffin cups. Bake time may need some adjusting.

TIPS:
• Quiches can be made ahead and frozen. To reheat, place on baking sheet and bake in preheated 325° F. oven for 25 to 30 minutes or, place 2 to 4 quiches on microwave-safe plate and microwave on MEDIUM-HIGH (70%) power for 2 1/2 to 5 minutes or until hot.

My Notes: I made 8 little heart bakers instead of the muffin sized. I also added some green onion and proscuitto to make them even more savory.

Marsha - Thumbs UP
Jeff - Thumbs UP

Basic Crepes
recipe from Allrecipes.com
Ingredients:
1 cup all-purpose flour
2 eggs
1/2 cup milk

1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

My notes: I added 1 teaspoon of vanilla and 1/4 cup of sugar to this recipe to make the "sweet" version as some of the reviewers wrote this. I also read that they are easy to make ahead so I made them the night before separating each crepe with parchment paper putting them into a zip lock bag in the fridge. I prepared my cream cheese filling (8 oz cream cheese whipped with 1/4 c. powdered sugar and folding in some whipped cream until the right consistency), whipped cream and berry topping (cooked thawed frozen cherries, fresh blueberries and fresh blackberries with a little sugar and 2 tablespoons of cornstarch until thickened). I assembled by warming the crepes in the microwave spreading on some cream cheese mixture and a layer of sliced fresh strawberries, rolling and then topping with some of the cooked berry topping and whipped cream. The crepes were so easy to make I made several batches for the freezer in the plain (for savory fillings) and the sweet versions. I look forward to grabbing a few at a time (since they are separated by the parchment paper) for many quick breakfasts and desserts in the future.

Marsha - Thumbs UP
Jeff - Thumbs UP