Mothers Day Brunch Ideas!

Strawberry Shortcakes: recipe provided below  (established by Jo Cooks)  

INGREDIENTS

For biscuits

  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 4 tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • 12 tbsp (1½ sticks) butter
  • ½ cup half and half or heavy cream

For Whipped Topping

  • 1½ whipping cream
  • 2 tbsp powdered sugar (icing sugar)
  • 1 tsp vanilla extract

For Strawberry Topping

  • 1 pound strawberries, stemmed and chopped
  • 2 tbsp sugar
  • zest from 1 lemon
  • juice from 1 lemon

INSTRUCTIONS

  1. In a medium sized bowl, mix strawberries with 2 tablespoons sugar and refrigerate, lemon zes and lemon juice. Toss well and refrigerate for 30 minutes.
  2. Preheat the oven to 3750 degrees F. Line a baking sheet with parchment paper.
  3. In a large bowl, add the flour, baking powder, salt, sugar and mix together. Add butter and cut cut it in using a pastry cutter or 2 knives or forks until it resembles peas. In a small bowl whisk together the half and half and the 2 eggs and add to the bowl with flour mixture. Stir with a for and then eventually use your hands to mix the dough a bit until it comes together. Turn the dough onto your work surface and knead until it's no longer crumbles and it all comes together. Roll out so that it's about 1 inch in thickness then using a 2½ inch cutter cut into circles. You should get about 12 biscuits. Place biscuit on prepared baking sheet and bake for about 18 minutes or until golden.
  4. To make the whipped topping add whipped topping ingredients to a mixing bowl and mix on high until stiff peaks form.
  5. To assemble shortcakes cut each biscuit in half. Spoon some of the whipped topping then strawberries with their juice onto each shortcake bottom. Place the shortcake on top. Spoon more strawberries over the top if preferred and serve.

Grilled Peach & Prosciutto Flatbread: recipe provided below (established by Jo Cooks) 

INGREDIENTS

  • 2 peaches, cut into ½-inch wedges
  • 1 pound fresh mozzarella cheese, thinly sliced
  • 3 flatbreads, or Naan, I used Greek pita breads
  • 12 thin slices prosciutto, cut in half
  • ⅓ cup fresh basil
  • 2 green onions, chopped
  • olive oil, for drizzling

INSTRUCTIONS

  1. Heat grill to high. Grill peach wedges, flipping, until caramelized, about 1 to 2 minutes per side. Careful to not burn them.
  2. Preheat oven to 400 F degrees.
  3. Sprinkle cheese on pita breads and top with prosciutto. Bake until cheese melts and is bubbling, about 8 minutes. Remove from oven and top with peaches, basil and green onions. Top with chopped pecans for an extra crunch. Drizzle with oil.

Spinach Ricotta Brunch Bake: recipe provided below (established by Jo Cooks)

INGREDIENTS

  • 1 pkg. (2 sheets) frozen puff pastry, thawed
  • 6 eggs, beaten
  • 1 cup ricotta cheese
  • dash hot pepper sauce, optional
  • 1 cup frozen chopped spinach, thawed, well drained
  • 6 slices bacon, cooked, chopped
  • 1½ cups cheddar cheese, shredded
  • 1 medium red red pepper, chopped

INSTRUCTIONS

  1. Preheat oven to 400°F.
  2. Unfold pastry sheets and roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
  3. Reserve 1 tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
  4. Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
  5. Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

Strawberry & Nutella Crepes: recipe provided below (established by Jo Cooks)

INGREDIENTS

For Crepes

  • 2 eggs
  • 2 tbsp of sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups of milk
  • 1 cup of flour
  • 1 tbsp butter, melted
  • butter for cooking the crepes

Toppings

  • strawberries, chopped
  • raspberries
  • Nutella hazelnut spread

INSTRUCTIONS

  1. Mix all the crepe ingredients in a mixer really well and let sit for a few minutes.
  2. In the meantime heat a non stick frying pan with a ½ tsp of butterl really well. It is very important that the pan is very hot.
  3. Pour ¾ of a ladle of the crepe mixture into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over.
  4. Repeat steps until you've prepared all the crepes.
  5. Spread Nutella over the entire crepe and top with fresh strawberries, raspberries, or the berries of your choice, roll and serve.

Crescent Bacon Breakfast Ring: recipe provided below (established by Jo Cooks)

INGREDIENTS

  • 1 can Pillsbury Crescents (8 in a can)
  • 8 slices of cooked bacon
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 5 eggs
  • 1 cup cheddar cheese, shredded
  • salt and pepper to taste
  • 1 egg for egg wash (optional)

INSTRUCTIONS

  1. Preheat oven to 375 F degrees.
  2. In a bowl beat the eggs and add the chopped peppers to it and stir. Season with salt and pepper. Cook the eggs in a skillet so that they're scrambled.
  3. Lay out the crescent on a parchment pepper, like a star as shown in the picture above.
  4. On each crescent lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
  5. Fold the crescents over. You may now brush with the egg wash if you prefer, I did because it gives the ring a nice and golden colour.
  6. Bake for about 20 minutes or until the crescents are cooked and golden brown.

Banana Buzz Scones: recipe provided below (established by Jo Cooks) 

INGREDIENTS

  • ⅓ cup rolled oats
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 2 tsp maple syrup
  • 2 cups whole wheat flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 tbsp Turbinado sugar (regular sugar is fine as well)
  • ⅓ cup butter, cold
  • 2 ripe bananas, mashed
  • ¼ cup + 2 tbsp skim milk
  • ¼ cup strong brewed coffee
  • 1 tsp vanilla extract

INSTRUCTIONS

  1. Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
  2. In a small bowl, stir together oats, cinnamon, ginger, and maple syrup until well combined. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, salt and sugar. Using a pastry blender or two dinner knives, cut cold butter into flour mixture until it resembles course crumbs.
  4. Whisk together banana, ¼ cup of the milk, coffee, and vanilla in a small bowl. Pour over flour mixture and, with a fork, gently toss together until a rough dough forms. Don't over mix or the scones will end up being tough and dense. Form into a ball and transfer dough onto a lightly floured work surface.
  5. Flatten ball into a round disk about 1 inch in thickness. Using a sharp knife cut the dough into 8 wedges. Transfer the wedges onto the prepared baking sheet and lightly brush tops with remaining 2 tbsp of milk.
  6. Sprinkle with oat mixture and bake until lightly browned, about 15 to 18 minutes. Transfer scones to wire rack to cool slightly before serving.