Sunday, June 19, 2011

Brunch for my sweetest heart!

For Fathers day, i wanted to make something extra special for Jeff for brunch. He has a few favourite dishes that no matter what the occasion, he is beyond excited to eat them- one of them being Hashbrown casserole, (or as the actual recipe my Grandma gave me calls them, 'Mormon Funeral Potatoes'.) These are by no means in any way nutritious, but man are they ever delicious!

Hashbrown Casserole (Mormon Funneral Potatoes)
From Grandma Sherwood

1 1kg bag of frozen hashbrown potatoes
1/2 medium onion, chopped
2 cups cheddar cheese, gratted
1 500mL carton sour cream
1 can cream of mushroom soup
salt and pepper to taste
3 Tbsp melted butter
A generous sprinkling of bread crumbs


Mix all ingredients together (except the butter and breadcrumbs)
Smooth into a greased 3 quart casserole
* I use 2 pie dishes- I cook one and then wrap and freeze one for another day
Cover the top with melted butter and sprinkle generously with breadcrumbs
Bake at 350 degrees for 1 hour and 10 minutes

As I have mentioned before, Jeff also has a very big sweet tooth! I recently found a recipe for Dutch Baby Pancakes and just had to give it a try. I would describe them as a cross between sweet giant Yorkshire pudding and a Pannekoek (one of our favourite breakfast foods!) - this recipe definitely did NOT dissapoint! Super simple, quick, minimal, basic ingredients, and very very yummy!

Dutch Baby Pancakes or Puff Pancake
Every so slightly adapted from Jessicalettucetomato

3 eggs
1/2 cup milk
1/2 cup all-purpose flour, sifted
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
3 tablespoons butter
1/8 cup icing sugar (just to add a hint of sweetness)
Top with icing sugar and serve with berries and maple syrup


Preheat oven to 450 degrees and place the rack in the middle. Put a 10″ cast iron skillet or other heavy, shallow ovenproof pan in the oven to get hot and sizzling. Meanwhile, beat eggs in a large bowl until frothy. Add milk, flour, vanilla, cinnamon and icing sugar. Beat a few minutes until the batter is creamy. Working quickly, remove the skillet from the oven and add butter, tilting to melt and coat pan. Pour batter into skillet all at once and return immediately to oven. Bake about 20-25 minutes until puffed and golden brown around the edges. Remove from oven, dust with more icing sugar and serve immediately. Slice into wedges and top syrup or other desired toppings.