A Touch of Hands Cookbook: Brunch

A Cookbook To Benefit The International Rett Syndrome Association

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Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]


Sue H., Ft. Dodge, IA

4 1/2 oz. bran cereal
1/2 C. hot water
1 C. buttermilk
1 C. carrots, coarsely grated
1/4 C. vegetable oil
1/4 C. honey
1/4 C. raisins
1 large egg, lightly beaten
1 C. plus 2 tbsp. whole wheat flour
2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. mace

Preheat oven to 350 degrees. In large bowl, stir bran cereal with hot water. Let sit until soggy, then stir in buttermilk, carrots, oil, honey, raisins and egg until well mixed. In small bowl, stir flour, baking soda, salt and spices. Add dry ingredients to wet and stir just until blended. Bake 20 - 25 minutes.


Chris J., Minneapolis, MN

6 slices of bread, cubed (no crust)
8 eggs
2 tsp. salt
2 tsp. dry mustard
4 C. milk
1 lb. cheese, your favorite (Cheddar works well)

You'll have to prepare ahead on this one. Butter a 9"x13" pan and spread the bread cubes inside. Beat the eggs, salt, milk and dry mustard and pour the mixture over the bread cubes. Spread the cheese on top of the mixture and sprinkle with paprika. Let the mixture sit in the refrigerator overnight. The next day is easy: Bake the mixture for 1 hour at 350 degrees. If desired, you can top the dish with a heated sauce of cream of mushroom soup and half a can of milk.


Kathleen L., Moorhead, MN

1 C. celery, chopped
1 green pepper, chopped
1 small can pimentos
2 C. button mushrooms and liquid
2 cans cream of mushroom soup
1 lb. Velveeta cheese
4 hard cooked eggs, chopped

Place soup and liquid from mushrooms in a double boiler. Heat slowly. Add remaining ingredients and continue heating until celery is cooked. Serve over crisp noodles or rice.


Irene S., St. Paul, MN

1 1/2 C. sifted enriched flour
1/2 tsp. salt
1/2 C. shortening
3 - 6 tbsp. cold water
1 can (7 1/2 oz.) crabmeat, drained and flaked
1 C. finely shredded Swiss cheese
Custard Filling (see recipe below)
Dill weed

Sift together flour and salt. Cut in shortening until pieces are size of small peas. Sprinkle with water, a little at a time, mixing lightly until dough begins to stick together. Turn out onto lightly floured surface and press together. Roll out to 1/8" thickness and fit gently into pie pan. Trim and flute edge. Line bottom of pastry shell with crabmeat. Cover with cheese. Pour custard filling over cheese; sprinkle with dill weed. Bake at 400 degrees for 35 - 45 minutes, or until done. Allow to stand 5 minutes before serving.

Custard Filling

3 eggs, beaten
1 C. milk
1/3 C. chopped scallions
1 tsp. salt
dash pepper

Blend ingredients and pour over crabmeat and cheese.


Helen N., Peoria, AZ

6 eggs
2 2/3 C. milk
1 1/3 C. flour
pinch of salt
2 tbsp. sugar
butter or margarine

Beat eggs and add milk. Sift in flour and salt. Beat well. Pour into hot, greased 13"x9" pan. Dot generously with butter. Bake in pre-heated oven at 425 degrees for 30 minutes. Serve immediately with syrup or berries. If only two people are eating, use 2 eggs, 1 C. milk and 1/2 C. flour. I put shortening in a layer cake pan and melt it over the burner on the stove before I pour the batter into the pan. This looks like a big popover.


Elizabeth V., Salem, VA

3/4 C. sugar
3 tbsp. flour
1 20 oz. can pineapple chunks
1 C. grated Cheddar cheese
Ritz crackers
1/4 C. butter
2 tbsp. pineapple juice

Drain pineapple and save juice. Mix sugar and flour together. Add pineapple and cheese. Put into buttered casserole. Sprinkle crushed crackers over top. Melt butter. Add pineapple juice to butter and drizzle over mixture. Bake at 350 degrees for 30 minutes.


Irene S., St. Paul, MN

1 1/2 C. flour
1/4 C. sugar
2 1/2 tsp. baking powder
1/4 C. shortening
3/4 C. milk
1 egg
1/4 C. brown sugar
1/4 C. nuts, chopped
2/3 C. jam, any flavor

Beat 50 strokes with a fork. Pour into greased 9"x9" pan. Sprinkle top with brown sugar and nuts, then dot with jam. Bake 25 - 30 minutes at 375 degrees. Serves 8.


Treva H., Oxon Hill, MD

1 lb. sausage, browned and drained
6 slices white bread
6 eggs
8 oz. grated sharp Cheddar cheese
2 C. milk
1 tsp. salt (optional)
1 tsp. dry mustard (optional)
black pepper to taste

Spray a 9"x13" pan with non-stick spray. Butter one side of bread and place butter side down in pan. Sprinkle sausage over bread. Sprinkle cheese over sausage. Beat eggs, salt and milk together. Pour over the top of the cheese. Refrigerate overnight. Bake at 350 degrees 45 minutes or until bubbly. Serves 12 (3" square pieces).


Irene S., St. Paul, MN

3 eggs
3/4 C. flour
1/2 tsp. salt
1 1/4 C. milk
1 tbsp. sugar

Beat eggs until thick and lemon colored. Stir in milk. Sift dry ingredients; add to egg mixture, mixing until smooth. Drop by tablespoons onto moderately hot buttered griddle. Spread batter evenly to make thin cakes. Turn when underside is light brown. Spoon melted butter over; sprinkle with sugar, stack. Serve with fruit sauce or fruit-flavored syrup.

Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]

Rett Syndrome: [Main] [Contact Us] [RS Site Index] [Calorie Boosters] [Claire's Story] [Cookbook] [Letter] [Tips]

Copyright © Deborah Schilling