Monday , 21 May 2018

Lorie Offers a Great Mother’s Day Brunch

By Lorie Fangio, TSB Contributor

Breakfast in bed is the quintessential Mother’s Day tradition. It’s easy to conjure up images of sweet little darlings plotting and planning to present mom with a breakfast feast on her special day.

If you are lucky enough to see your mom for Mother’s Day this year, why not elevate this ritual and get around the table with an irresistible and comforting menu for brunch. Mouthwatering dishes like my sumptuous Potato and Egg Casserole, is packed with goodness and so versatile; feel free to add any of mom’s favorites like ham or smoked salmon. Decadent Orange Cranberry Scones add just the right amount of sweet tart flavor to the menu, they are fantastic plain or topped with your favorite jam. There is no mystery to making scones, especially if you have a food processor, just follow the recipe and they turn out perfectly everytime. Plan to make plenty of my Cinnamon Glazed Bacon, it is baked instead of fried so the cleanup is a breeze and the flavor is out of this world. Top it off with fresh fruit and juice and brunch is served!

Delight your mother this year with an elegant brunch drenched with homemade goodness.

For more great recipes follow Lorie on her Blog at or join her at Market Street for *Ladies Luncheon on May 31st from 11:00-1:00.

Potato Crusted Egg Casserole
2 medium potatoes peeled
1 dozen eggs
1 red pepper chopped
1 green bell pepper chopped
1 package frozen artichokes chopped
4 green onions whites and greens chopped
½ cup milk or half and half
1 ½ cups shredded white cheddar or gruyere cheese
1 teaspoon salt
½ teaspoon pepper

Preheat oven to 350 degrees. Grease a 9×13 glass baking dish. Using a cheese grater, shred potatoes. Squeeze potatoes to release extra moisture. Spread potatoes on the bottom of the baking dish and sprinkle cheese evenly. In a bowl whisk together eggs, milk, salt and pepper very well. Add vegetable to the egg mixture. Pour eggs evenly into the baking dish. Bake uncovered until puffed and browned 35-40 minutes.

Orange Cranberry Scones
3 cups flour
1/3 cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ sticks cold butter
1 cup buttermilk
The zest from 1 large orange
½ cup dried cranberries
½ stick of butter for brushing scones
¼ coarse sugar for dusting scones

Preheat oven to 425. Mix all dry ingredients in food processor along with orange zest. Add cold butter slowly pulsing until mixture looks like small peas. Transfer mixture to bowl, add buttermilk and cranberries and stir with a fork until all ingredients are moistened. Gather the dough into a ball and turn it onto a lightly floured work surface. Knead it gently not more than a dozen times. Cut the dough in half. Roll ½ of the dough into a circle ½ inch thick. Brush the circle with butter then dust with sugar. Slice the circle like a pizza creating triangles. Repeat with second half of dough. Place triangles on a baking sheet. Bake for 9-11 minutes until slightly brown around edges.

Cinnamon Glazed Bacon
1 pound of lean smoked bacon
1/3 cup brown sugar
½ teaspoon cinnamon

Spread bacon out on to a baking sheet. Sprinkle bacon with cinnamon and sugar. Place baking sheet into a cold oven, turn oven on to 400 degrees. Bake for 20-25 minutes or until bacon is crispy.

*Ladies Luncheon, Market Street, McKinney
Friday, May 31st 11:00-1:00
Join us for a ladies lunch and learn, sit back and relax as we prepare a lunchtime feast for the eyes and palette. We will start the menu off with delicious creamy Edamame Hummus served with homemade Lavash. Next, elegant and luscious Crab and Cucumber salad wrapped in butter lettuce stacked Caprese Salad with a sweet balsamic reduction, taste awakening Avocado and Grapefruit salad all served with puffy Popovers and raspberry butter. We will round out the feast with satisfying Croque Monsieur and for a sweet finish addictive and sweet Cherry and Oat Crumble. Cost $35.00 Register TODAY at 972-548-5140 or email

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