Harvest Brunch Buffet

Golden fruit salad served in a sugar-rimmed martini glass. (Anna Gugnina/Photos.com)

Brunches are traditionally set up as buffets that include breakfast and luncheon foods. All recipes can be doubled or tripled depending on how many guests you invite. 

In addition to the recipes below, brown up maple sausage links or bacon. Use wicker baskets lined with napkins in autumn colors for the silverware, napkins, and muffins.

Combine cider, juice, sugar, and cinnamon stick in a 4-quart saucepan. Heat over medium heat, stirring occasionally, until mixture simmers. Reduce heat and simmer 10 minutes. Remove from heat. Remove stick, and serve hot. Transfer to a slow cooker and keep setting on low to serve throughout your brunch. [/etInfoTable]

Place milk, cinnamon, eggs, pancake mix, and melted butter in bowl. Beat with mixer until batter is fairly smooth. Stir in apples. Bake in hot waffle iron until steaming stops. Place in warm oven until just before the brunch starts; then place on platter with fresh butter, syrup, and preserves nearby. 

Cook potatoes in boiling salted water for 25–30 minutes, until tender. Drain, peel, and mash using a potato masher, ricer, or food mill. Stir in remaining ingredients except breadcrumbs and 1 tablespoon butter. 

Heat oven to 400 degrees F. 

Butter a 9-inch pie plate and sprinkle with half the crumbs. Fill plate with the potato mixture, smoothing top. Sprinkle with remaining crumbs and dot with the remaining butter. Bake 30 minutes until pie is puffed and golden. 

Make two to three pies depending on how many guests are invited.

Combine yogurt, orange juice, and nutmeg in bowl and mix. In another bowl, combine and mix fruit. Serve with dressing on salad plates lined with lettuce. 

Preheat oven to 400 degrees F. Grease muffin tin (regular-size dozen) with butter. 

Mix flour, sugar, baking powder, and salt in large bowl. Cut in butter with pastry blender (I use clean hands) or knives until mixture is like fine crumbs. 

Beat egg in a medium bowl; stir in squash, orange peel, and milk. Add to flour mixture until just blended. Fill muffin cups 3/4 cups full. Bake 20–25 minutes until lightly browned and center is done when tested with a toothpick. Serve with butter and honey.

Brenda Hyde is the editor of Old Fashioned Living. For more recipe ideas, visit http://oldfashionedliving.com. Permission to reprint article given by Momsmenu.com.

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