Mothers Day Brunch.

The Menu

Orange Julius
Pumpkin French Toast
Griddle Potatoes
Strawberries & Cream

Orange Julius

Ingredients

1 c French Vanilla Soy creamer
1 c fresh squeezed orange juice (2-3 oranges)
6-8 ice cubes

Directions

Place all ingredients in a blender and process until smooth. Serve in a cup with a straw.

Pumpkin French Toast

Ingredients

6 large eggs
3 T canned pumpkin puree
1/2 t ground cinnamon
1/2 t ground nutmeg
8 slices French or Italian white bread
3 T chopped walnuts
Powdered sugar
Butter

Directions

Preheat the grill and melt 1 tablespoon of butter.

Meanwhile, combine the eggs, pumpkin puree and spices in a shallow disk.

Whisk until frothy.

Dip the slices of bread into the egg mixture, turning to coat both sides.

Fry in batches, approximately 3 minutes on each side.

Sprinkle with walnuts and powdered sugar.

Grill (in batches, if necessary; depending upon the size of your grill) for about 3 minutes, until the French toast is crisp and brown on the outside.

Sprinkle with the walnuts and powdered sugar.

Serve immediately with maple syrup.

Griddle Potatoes

Ingredients

4 c diced potatoes
1 c chopped onions
1 c chopped green pepper
4 T butter
paprika to taste
salt and freshly ground pepper to taste

Directions

Place potatoes in large pot of cool water and bring to a boil.

Cook for 4 minutes past boiling until potatoes are just tender.

Drain potatoes.

Heat butter to medium heat in a heavy skillet.

Add onions and saute for 2-3 minutes until they begin to turn translucent.

Add peppers and potatoes and cook for 15 minutes or until golden brown.

Stir occasionally to prevent sticking.

Turn off heat and season with paprika, salt and pepper.

Strawberries & Cream

Ingredients

1 c whipping cream
2 T white sugar
1/2 c sour cream
1 T Grand Marnier or Amaretto liqueur, optional
1 1/2 pints fresh strawberries, washed and hulled

Directions

Whip cream and sugar in a large bowl until thick but not stiff.

Add sour cream and beat until thoroughly combined.

Continue to beat while slowly adding in the liqueur.

Divide strawberries between 4 bowls, reserving 4 strawberries for garnish.

Pour cream over berries and top with a reserved strawberry.

Serve immediately.

**END**